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.
Curry goat
Jamaican curry goat
https://caribbeanpot.com/ultimate-slowcooker-crockpot-curry-goat-recipe/
Canadian style!
BBQ ribs with cole slaw and devilled eggs. The ribs melted in our mouths!
Removed the dunes on the underside of the ribs. Cooked them at 135 C for 4 hours covered with foil. BBQ sauce made with ketchup, cider vinegar, garlic, sugar, tomato paste, Worcester sauce and a bit of water. Boil for about 10 min. Spread on the ribs and cook under the grill until browned.
Scotch Pies
Used Shells from the DIY Scotch Pie Company and Kimber mutton mince
No recipe as such -stewed the mutton for two hours with two chopped large onions. Thickened the mix . Put on puff pastry lids . Painted with egg. Small slit in the top. Baked at 180 fan for 30 minutes turning the tray round half way through.
Stew steak
Veal feet and steak
Cooked veal feet and steak with onions thyme mushrooms garlic till reduced
Whistling Gypsy’s Rack of Goat
Roast rack of goat with honey-glazed carrots, braised leeks and Charlotte potatoes served with juniper berry infused Cumberland sauce.
Allow the rack to come up to room temperature then season all over and sprinkle with chopped rosemary. Wrap in foil, sealing and crimping the edges to avoid leakage. Roast in a low oven for an hour, testing regularly with a skewer towards the end to ensure the meat is cooked through and tender but not dried out. When you judge it to be just right remove from the over, open the foil and allow to rest for at least 10 minutes.. This is essential to allow the meat fibres to loosen. Trim off any excess fat before serving.
For the juniper berry infused Cumberland sauce follow any cookery book recipe but submerge a muslin bag containing a tablespoon of crushed juniper berries in the liquid while it is simmering.
Jamaican Goat Curry
I wish my photography skills were so much better and apologise for this being so beige but this a a goat curry I made. It was very delicious, although I say it myself - thanks to Kimbers for the amazing goat.
Birthday Fry Up
Delicious Birthday Breakfast Box
Standard Fry up - Delicious ingredients.
Pork chop
Pork chop from meat box for one
Pasties
I used your lovely Beef Skirt to make Cornish Pasties
Spaghetti all’ Amatriciana
Theo Randall’s recipe from Saturday Kitchen 25/4/2020
https://www.bbc.co.uk/food/recipes/spaghetti_allamatriciana_52668/amp
Spring and tasty
Mutton chump with fresh asparagus and duchess potatoes
Sirloin steak
Sirloin steak on bbq. Can't beat it
Thai pork leg
Slow boiled pork in soy sauce and star anise, pickled cabbage, and boiled jasmine rice
In a large pot, cover pork leg with water, soy sauce, star anise, cinnamon stick,bring to boil, and simmer for 3 hours, 5 minutes before ready add pickled Chinese or Korean cabbage to warm through. Place steamed rice on a plate, slice pork and place over rice, add cabbage, pour sauce over all.
Mutton curry
Mutton in onion tomato gravy
Fry 2 chopped onions till golden, add paste of 6/7 cloves of garlic, 1 teaspoon ginger paste and fry till raw smell is gone. Add half tsp turmeric,1 tsp cumin powder,one fourth tsp black pepper powder, paprika according to taste. Add the meat and sear till all the meat are brown and oil separates. Add water and salt and turn down heat and let it simmer till meat is tender. Add 2 chopped tomatoes and 1 chilli or coriander leaves and cook for 10 more mins. Sprinkle garam masala and mix. Serve with rice or flatbread.
