Kimber\'s Farm Shop

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Kimber\'s Farm Shop
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    Farming this land for 300 years
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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.

Christmas dinner with duck from Kimber's Farm Shop!
Roast duck following a Jamie Olive recipe, roasted potatoes, parsnips, carrots, brussel sprouts with chestnuts and pancetta
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Rudolf, bambi's mum and babe
Our 1kg venison haunch dressed up as rudolf served with veal chipolata wrapped on old spot streaky bacon!
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Two Christmas Birds
Citrus oven roasted pheasant
Orange and lemon stuffed birds topped with taragon
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Faraona ripiena - Guinea Fowl filled
Guinea Fowl filled with porcini mushrooms, Italian style sausages and porcini mushrooms, covered in Italian pancetta, filled with white wine, rosemary and garlic. Cooked in cast iron skillet.
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Gloucester Old Spot Gammon
The most delicious gammon we’ve ever tasted, unbelievably yummy. We cut the 4 kg in half to enjoy the remainder in the new year.
https://www.google.co.uk/amp/s/www.bbc.co.uk/food/recipes/slow-cooked_black_21152/amp
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Ham Hock Terrine
Made with Gloucester Old Spot smoked hocks and fresh herbs
Simmer two hocks with just enough water to cover, having added a quartered medium onion, a tsp of both black peppercorns and coriander seeds and a little white wine vinegar. Cook for 2 1/2 hours. Allow hocks to cool in the liquor for an hour. The take out, remove the skin and excess fat, put in a bowl and shred to the texture desired. Mix in chopped parsley, tarragon, ground black pepper and gherkins to your taste then pack into a terrine lined with cling film. Strain the cooking liquor and put into a clean saucepan. Boil hard until reduced to 600ml. Pour this slowly into the terrine so it mingles with meat. Cool overnight in the fridge to allow the liquor to jellify. Serve with crusty bread and piccalilli.
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Lambs liver
Cooked to perfection in minutes
Just grandmas recipe for liver bacon and onions with a French twist
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Pan fried pheasant, charred Brussels and dauphinois.
As above.
N/A
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Pheasant, mixed beets, girolles with a blackberry sauce.
As above.
N/A
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Veal Osso Bucco with Risotto Milanese
Melt in the mouth, unctuous veal osso bucco with a saffron risotto and lemon & parsley gremolata
Ingredients Olive oil for frying 4 pieces British rose veal shin (about 350g each), cut through the bone, with the marrow 4 tbsp plain flour 50g butter 1 onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 6 garlic cloves, crushed Finely grated zest 1 lemon 6-7 fresh thyme sprigs, leaves picked 200ml dry white wine 250ml fresh chicken stock For the risotto 2 tbsp olive oil 2 banana shallots, finely sliced 200g arborio risotto rice 175ml dry white wine Pinch saffron strands, soaked in 1 tbsp hot water 1 litre fresh chicken stock, hot 30g parmesan, grated Knob of butter For the gremolata Finely grated zest 1 lemon 1 garlic clove, finely chopped Small handful fresh flatleaf parsley, finely chopped Method Heat a glug of olive oil in a heavy- based casserole large enough to fit all the veal in a single layer. Dust the veal in the flour and season well with salt and pepper, then brown all over in the casserole and set aside. Add a little more oil and the butter to the pan, then fry the onion, carrot and celery for 10 minutes until softened. Add the garlic, lemon zest and thyme leaves to the pan and return the browned veal. Slosh in the wine and bubble away for a minute or so, then add the stock. Bring to a simmer, cover and cook very gently for 1½ hours. Remove the lid and simmer for a further 30 minutes to reduce the liquid slightly. The veal should be lovely and tender by now. In the final half hour make the risotto. Heat the oil in a pan and fry the shallots until softened. Add the risotto rice and stir over a medium heat for a minute or so. Add the wine and stir until absorbed. Add the saffron and its soaking water, then add the hot stock, a ladleful at a time, stirring until each addition is absorbed before adding the next. Once the rice is just tender, add another good ladleful of stock, the parmesan and butter. Stir, then remove from the heat, cover and leave to stand for 5 minutes. Mix together all the ingredients for the gremolata. Serve the osso buco with the risotto and sprinkle with gremolata.
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Pot roast
Brisket made a delicious pot roast
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Glaswegian speciality
Black pudding and fried egg in a “well fired “roll. The black pudding is the best I’ve tasted and works perfectly in this combination!
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Two Cheddar Cheese Wheels
One wheel has air dried for a couple days and the other just came out of the press.
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Roast pork belly
Sensational! Crackling was divine and lifted so easily, and the meat was heavenly. I will never go back to supermarket meat again. Bought 1.5kg for 2 of us, half left over for pork sandwiches the next day with apple sauce. Lots of great meat on here without silly amounts of fat The ribs underneath were great too!
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Farming the same land for 300 years
Kimber\'s Farm Shop

Contact us

  • Kimber's Farm Shop
    Linley Farm
    Charlton Musgrove
    Wincanton
    Somerset
    BA9 8HD
  • info@kimbersfarmshop.co.uk
  • 01963 33177

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  • 3 Ham Hocks For £12 - Save £4.50
    Discount applied at checkout. Click here to shop.
  • 3 Packs Of Streaky Bacon For £12 - Save £3.33
    Discount applied at checkout. Click here to shop.