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.
A Venezuelan dish called Pabellon
Browned, simmered in veg-based stock for 3 hours, then pulled into strips. Then cooked with mucho garlic, onion, red peppers and tomatoes with cumin and turmeric. The stock is poured back in and the whole mixture simmered until the stock has reduced to a velvety thick sauce. It is eaten with rice, black beans, plantain, white cheese, arepas and for the comfort factor, if required, a huevo frito (fried egg) laid across the rice and beans.
Seasoned with Caribbean herbs and spices and gently cooked for 2hrs, the diced goat meat was tender and flavoursome
Caribbean oxtail stew
Stewing the oxtail (back right) made the richest, most heavenly meaty gravy
Pigs Tongue result
Cold Pressed Pigs Tongue
2 Salted Pigs Tongue
1 Pigs Trotter (for added gelatine)
Place ingredients in the pressure cooker, fill with filtered water until just covering.
Cool for 1 and a half hours. Remove the tongues and trotters and reduce the broth by half.
Meanwhile, remove the skin from the tongues and cut in half longways and arrange in the press.
Cover with the reduced broth and press the meat.
Store in the fridge for 24 hours... beautiful stuff!!
partiridges cooked with an orange
Beautiful, slow cooked with wine wine, chicken stock, rosemary, celery, onion and carrot
Delicious veal chop in the bone with gremolata
30g parsley chopped with a clove of garlic and zest of a lemon
Polish style pork hocks cooked in cider and cola!
Kimbers Uncured Pork Hocks
Polish Universal Seasoning
Salt and pepper
'Burn' the onion on the hob (traditional Polish method), then add to a large pot with all the other ingredients except the brown sugar.
Bring to the boil, then simmer till the pork is tender and pulling away from the bone.
Remove the hocks and vegetables and boil the cooking liquor to reduce by half. Skim any scum that forms. Add briwn sugar to taste and reduce further till the sauce is thickened and more syrupy.
Place the hocks on an oven tray (covering with non stick foil is advised for easy cleaning!)
Coat the hocks with the sauce and place in a hot oven until the skin crisps and the sauce caramelises.
Roast Brisket, trimmings and horseradish.
The best beef I have had in Years. Beginning to wonder if that pink stuff they sell in supermarkets is the same animal
Dusted the beef in salt, pepper and mustard powder, sealed it in a hot pan not forgetting the ends, fried an onion in the fat the came out roasted it for 90 mins with home made bone broth in the bottom of the dish uncovered. Drained the liquid, wrapped the meat in foil. Seperated the fat from the gravy, roasted the potatoes and parsnips in the fat, reduced the gravy with a little cornflour. Last half hour put the meat back in the over with the spuds and parsnips, Put the Yorkshires in and microwaved the veg in the last 7 mins.
Slow-roasted goat with lemongrass, chillies, and fermented bean curd, from Vietnam
From "The Food of Vietnam" by Luc Nguyen
From "The Africa Cookbook" by Jessica Harris
Goat stew with spinach and scallions from Bulgaria
From "Real Stew" by Clifford Wright
Kimbers Steak Dinner
Black Pepper Steak from Kimbers Farm Shop and seasonal vegetables
Flash fried steak in olive oil and served with potatoes, spinach and carrots with a black pepper sauce.
Linda V L
Pig heart with bread
As simple as it gets, just a pigs heart boiled for few hours with vegetables with side of freshly baked bread and salt to season with, loving it!
Quick in Pressure Cooker
Jacobs ribs ala James Martin with a few changes for time constraints, ie starving after being in the garden all day! Used Pressure Cooker Pro and then finished in the oven. Oh my....it was succulent and delicious. The aromatics were put in a cheese cloth bundle, and the sauce was made from the reduction of the cooking liquid - I may have been guilty of using more Cointreau than requested as I didn’t have any oranges or brandy.
Veal chops on bone
Pan fried veal chops
Heat some butter in pan cover veal chops in rosemary. When butter almost brown add chops to pan. Fry on both sides to desired cooking. ( pink in middle for us no blood) when happy take chops out of pan & leave to rest meanwhile deglaze pan with 2 tablespoons lemon juice. Serve with side salad & lemon H&M pan juices poured over top & serve with lo fat oven chunky chips. (Potatoes peeled chopped into chunks. Par boiled drained place on baking tray with one cal sprayed all over. Spray more one cal oil on top season into hot oven 200 deg for 30 mins.