Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Korean Short Ribs
Beef short ribs cooked in the slow cooker for 8 hours with a Korean gochujang sauce. Served with egg fried rice and wilted pak choi.
https://www.bbcgoodfood.com/recipes/slow-cooker-gochujang-short-ribs-with-apple-slaw/amp
Jiang gu jia
Sauce skeleton, Chinese traditional delicacy
Idgie
Slow roasted belly pork with roasted root vegetables
pork bone meat pilaf
1.slow cooking bone to get rich stock
2. cook rice with the stock with pulled meat from bone and some veg. on top
1. cook pork bone with ginger onion star anis pepper ,any herbs you like ,cook until boiling point.
2. simmer for 1 hour ,drop some vinegar to release minerals and other nutritions from the bone.
3. dig out the bones and take off meat
4. use the bone soup soak rice and some chopped veg.
5. put the pulled meat on top of the rice, boil them together until the rice and veg are soft.
Osso Bucco
Classic Osso Bucco and gremelata on bed of Milanese Pasta.
Pancetta, carrots, celery, onion, thyme, garlic, white wine, chicken stock, and two veal shank cutlets.
Gremelata - Fresh chopped parsley, fresh lemon zest and chopped garlic mixed with tablespoon of olive oil.
Rib on the bone
Just simply roasted
Just out of the oven…
The Kay family Christmas Day lunch was delicious!
Beef rib placed on onions and carrots, well seasoned with the addition of homemade chimichurri for extra flavour, cooked in the oven on 180 degrees for around 3 hours, served nicely rare!
Honey glazed gammon
Cooked in orange juice and glazed with honey and marmalade
Duck ragu
Red wine and duck leg ragu on mash with braised red cabbage
Slow cooked duck leg and red wine ragu
Seared duck legs
Cherry tomatoes
Carrots, celery and onions
Chicken stock
Red wine
Slow cook on low 8 hours
Veal & Ham Pie by Ian Franklin
Enjoyed on Christmas Eve. Made from Kimbers Farm gammon , boiled at home, plus veal best diced.
Pastry from Calum Franklin's Pie Room book page 59 - hot water pastry - and overall recipe by Mark Hix from the Independent in 2007
Christmas Dinner in Teston
This is my Beef Wellington
Fillet Beef , homemade pate made with the chicken livers rolled in truffle infused Parma ham covered in puff pastry
Pan Fried Duck
Duck with Cherry, Cranberry and Red Wine Sauce
DUCK
Score the skin of the duck breast and rub in salt and pepper. Place skin down on cold frying pan then turn on to low heat and render the fat for 15 mins. Turn heat up and cook to crispen skin for 5 mins then cook on other side for 2 mins. Finish in oven for 10 mins and rest for 5 mins before slicing.
SAUCE
1 red onion
2 cloves garlic
1 red wine stock pot
150ml cherry juice
150ml water
Tablespoon cranberry jelly
Dozen pitted cherries
Several knobs of butter
Peel and cut garlic and onion into four place in saucepan with juice, stock and water. Cook and reduce by half. Strain the solids and return liquid to the pan. Reduce again by half and add the cherries, cranberry jelly and butter. Stir until you have a shiny sauce. Add duck juices from the frying pan and stir in.
