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.
Veal kidney
Pan fried veal kidneys black pudding
And mushroom fritters Madeira sauce
Lamb boned
Slow roasted
Anchovy garlic and rosemary marinade overnight then smoked over apple wood
Beef sirloin
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
Spaghetti carbonara
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.
Jambon Persaille
Pulled ham hock, set in its own stock, with parsley, shallots, mustard - rhubarb chutney, egg salad & toasted batch cake
Too long!
Fried Pigeon
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
Serve. Yummy
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.
Annie Jamieson's anniversary dinner
Guinea fowl breast, roasted on the crown, on a bed of Savoy cabbage and leeks, with a hot-pot of the legs, honey-roasted parsnips, heritage carrots, and a marsala sauce
Goat
Marinating for 24hrs 1st
Levi Roots Caribbean Goat Curry
Italian Meatballs...........
Kimbers beef mincemeat, made into meat balls, in a tomato, Italian herb sauce.
Place beef mince in a bowl, add one large red onion processed, Himalayan pink salt to taste, black pepper to taste, minced garlic to taste & one beaten egg. Mix thoroughly altogether & make into medium sized balls. Place aside & make the sauce. In a non stick ovenproof dish ( Le Creuset ) only the best for this meat !! Empty a tin of chopped tomatoes, a quarter tube of Bomba tomato purée, garlic to taste, Italian herbs to taste. Place the balls into the sauce & pour over organic olive oil. Place in oven until the sauce looks a rich red/brown colour. When finished sprinkle parmigiana cheese. Voila. Enjoy ????
