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.
Delicious game mix made a superb pie
Pigeon brace Sous vide at 60degrees for 35 minutes, with oil, maldon salt, rosemary, thyme, pepper.
Sauce with carrots, onion, celery, the rest of bones of the pigeon, and red wine.
Orecchiette with Duck Ragu
From PASTA by Theo Randall
Yummm and simply the best!
Best of British Breakfast
Egg, bacon, sausages, mushrooms, beans, tomato, hash browns, black pudding, toast washed down with juice and followed by delicious coffee!
This is famous hellim cheese from North Cyprus my mum use to make when i was kid.
To make the cheese i used 10 ml of vegeterian rennet for 8lt of raw milk. I heated the milk at 35 degree using food thermometer, poured it to another container and added 10 ml of rennet, cover it with lid and wrapped it to keep the tempreature and let it set for one hour. When it formed in to jelly type condensity i sliced it to cubes and use my hand to crumble it in to small pieces then i drained it with cheese cloth to drain the water out. Put the cheese water on the hob add half litre of milk and half lemon juice and let it to boil there will be more cheese to form, get the Nor cheese out into cheeae cloth and let excess water out, add some salt snd eat it within 3 days. With the boiling cheese water add some salt, cut hellim cheese in to square shape and put it in the boiling cheese water for for 5 minutes until the cheese comes up to surface. Get the hellim out, put some rock salt fresh mint in the middle and fold in. Once it is cooled it is ready to eat, put it in the container with lid and consume at breakfast. Total amoun i had 940 gr hellim cheese out of 8 lt raw Kimbers milk.
Pan fried on a skillett - Kim Harding
Simple with jacket , grilled tomatoes, onion rings, salad and peppercorn and brandy sauce.
Two minutes each side and rest
Veal with a tuna sauce, a dish enjoyed in Piedmont, Northern Italy
Roast topside of veal, cold and thinly sliced with a sauce of tuna, capers, anchovies, eggs and lemon juice - Bellissimo!
Fillet, mushrooms, potatoes
Roasted fillet (medium rare to medium), sauteed ceps, parmentier potatoes, red wine and beef bone jus.
Valentine’s Day steak
Sous vide chimmi churri steak and chips
Sous vide the steak for 2 hours then finish on griddle
Your milks quality is top and very fast delivery, Thank you so much
Fresh homemade yoghurt
We did this yoghurt with your milk that we bought from you! They are very healthy!! Thank you sos much
Gatherer's Veal Chop
Veal chop & sweetbread with girolles, morels and wild garlic
4 Veal chops
160g Veal (or Lamb) sweetbreads - cooked
50g dried morels or 100g fresh
100g girolles or any other dried mushroom
handful wild garlic
150ml chicken stock
50ml dry sherry
1. The sauce - soak the dried morels in a little boiling water, sweat the shallots in the butter, add sherry - reduce and then add chicken stock and the morels plus the soaking liquor. Reduce until the sauce is the consistency of cordial.
2. The sweetbreads - cut into 4 pieces, breadcrumb by dipping in milk, then flour, then egg, then breadcrumbs (panko are good).
3. The mushrooms - sweat in a little butter until cooked.
4. Grill the chops, pan fry the sweetbreads - when the chops are ready toss in some chopped wild garlic.
5. Put the warmed mushrooms on the plate, chop on top, sweetbreads next, sauce around the side and then a few leaves of wild garlic to garnish.
Sweetbread - blanc, peel off membrane and breadcrumb by dipping in milk then flour then egg then panko breadcrumbs