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.
Roast belly pork with additional crackling
Kimbers old spot belly pork and crackling with additional pork cracking, deep fried and then roasted with pork and potatoes.
1 kg of Kimbers belly pork. Medium sized slab of crackling. Roast pork for 40 mins while deep frying crackling until crisp and crunchy, then put crackling in oven with pork for further 20 mins until both sets of crackling are ready to melt in the mouth! The potatoes and stuffing will also be cooked with the pork so that all flavours will come together. Add sprouts, apple sauce and gravy made with the delicious juices from the meat. Any left over pork juices makes lovely dripping on toast the next day.
Your magnificent osso bucco made this fantastic dish
Dry and flour the veal lightly
Brown veal in a little oil
Remove From pan
Fry soffrito - finely chopped carrots onion and celeryin butter
Add 125 ml white wine herbs, a little fresh oregano, lemon peel
Reduce wine by half
Cook covered for 1 hour on medium
Cook till sauce is reduced down another hour
Check for salt
Make gremolata from minced garlic, lemon zest and parsley and sprinkle over just before serving
Serve with risotto Milanese
Carbonara the authentic way
First time using guanciale for this dish and what a difference it makes! Thank you kimbers farm shop for supplying such good quality ingredients!
Spaghetti, guanciale, eggs, parmesan cheese, black pepper
Pan fried veal kidneys black pudding
And mushroom fritters Madeira sauce
Anchovy garlic and rosemary marinade overnight then smoked over apple wood
Cooked at 110C until internal temp 56c
Mesquite smoked on big green egg
Jarlsberg Norwegian Cheese
It is a mild cheese with buttery flavour and needs 8weeks to get matured.
I used the recipe provided in link below. https://cheesemaking.com/products/norwegian-style-cheese
Vietnamese slow roasted leg of goat with lemongrass, chillies, and fermented bean curd
With fried rice and mango salsa
Made with Gloucester Old Spot Cured Pig Cheek Guanciale
Fry guanciale. Cut into pieces. Beat two eggs in a bowl. Boil spaghetti with salt and olive oil. Drain spaghetti when fully cooked. Pour egg into spaghetti and cover and shake. Add in the guanciale. Mix it up serve and enjoy.
Pulled ham hock, set in its own stock, with parsley, shallots, mustard - rhubarb chutney, egg salad & toasted batch cake
Pigeon, Rissoles & Beans
Bpil potatoes and Celeriac until soft (but still firm). Mash with butter and garlic, and salt/ pepper. Shape into Rissoles.
Marinate pigeon in Marsala wine, Garlic and Thyme for 3/4 hours. Fry couple mins each side, then add bit of butter and baste. Leave for 5 mins.
Meanwhile fry the potato & Celeriac rissoles in Olive oil/ butter.
Boil beans for a few mins
Chicken quarter grilled over open flame
Stunning meaty texture to this cut, that makes me rather go vegetarian than eat supermarket meat ever again.
Simply cooked over charcoal and some bay leafs and twigs with a closed lid around 325F for 45 mins, with nothing but salt, pepper and rapeseed oil...
Authentic heavily spiced lamb sausage stew
Merguez with carrots, celery, sweet potato, red onion , thyme, plum tomatoes and haricot beans... a few cumin seeds are added in, but the merguez lends all its flavour to the sauce.
Chop into bite size pieces and and fry merguez sausages in deep pot with a drizzle of oil... add veggies, tin tomatoes and stock and necessary... simmer for an hour or so(depending on size of veg chunks) and add beans for the last 15 mins. Serve with crusty bread.
The finest cut of meat I've layed my lips on
Pork belly with skin on, with lovely striations of fat running through the meat to the very petite bones.
Rubbed on the meat side only, with equal parts of salt, paprika and 50:50 brown and white sugar... then a tablespoon of each of finely hand ground black pepper, fennel seeds, dried rosemary nutmeg, ginger powder, garlic and onion granules. Set for 20 mins, the skin side is patted dry before rubbing in with salt flakes and a thin layer of peanut oil.... before placing on a 250F smoker with cherry and applewood for 7 hours skin side up and finished under a medium broiler/grill for 3-5 mins for the most wonderful puffy crackling.
Smoked Beef Short Rib
Tender beef short ribs, smoked for 6 hours in A Kamado
Lots of coarsely ground black pepper, coriander seed, salt and a light sprinkling of onion and garlic granules... left to smoke over Whisky Oak for 8 hours at 230F... no spritzing, mopping or wrapping required with this cut, as it was juicy enough internally with plenty of marbling.