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.
Honey glazed gammon
Cooked in orange juice and glazed with honey and marmalade
Duck ragu
Red wine and duck leg ragu on mash with braised red cabbage
Slow cooked duck leg and red wine ragu
Seared duck legs
Cherry tomatoes
Carrots, celery and onions
Chicken stock
Red wine
Slow cook on low 8 hours
Veal & Ham Pie by Ian Franklin
Enjoyed on Christmas Eve. Made from Kimbers Farm gammon , boiled at home, plus veal best diced.
Pastry from Calum Franklin's Pie Room book page 59 - hot water pastry - and overall recipe by Mark Hix from the Independent in 2007
Christmas Dinner in Teston
This is my Beef Wellington
Fillet Beef , homemade pate made with the chicken livers rolled in truffle infused Parma ham covered in puff pastry
Pan Fried Duck
Duck with Cherry, Cranberry and Red Wine Sauce
DUCK
Score the skin of the duck breast and rub in salt and pepper. Place skin down on cold frying pan then turn on to low heat and render the fat for 15 mins. Turn heat up and cook to crispen skin for 5 mins then cook on other side for 2 mins. Finish in oven for 10 mins and rest for 5 mins before slicing.
SAUCE
1 red onion
2 cloves garlic
1 red wine stock pot
150ml cherry juice
150ml water
Tablespoon cranberry jelly
Dozen pitted cherries
Several knobs of butter
Peel and cut garlic and onion into four place in saucepan with juice, stock and water. Cook and reduce by half. Strain the solids and return liquid to the pan. Reduce again by half and add the cherries, cranberry jelly and butter. Stir until you have a shiny sauce. Add duck juices from the frying pan and stir in.
Our traditional
After a two and half hour Dr Pepper bath finished in the oven with a layer of English mustard and a layer of black treacle you are left with THE BEST gammon
Christmas lunch
Osso buco veal with garlicky spinach , caramelised carrots ,petit pois , roast potatoes in beef dripping and yummy gravy from the osso buco veal .
Mum and son
Roasted ducks à l’orange
Part 1 of Canard à l’orange .. Roast ducks in oven 180 degrees for 3hs approx .. prick skin and remove excess fat regularly.
Christmas Chicken, forget the Turkey!
Orange and Sage roast Chicken
Before cooking fill under the skin with a compound butter made of chopped sage and lemon thyme, orange and lemon zest. Coat the outside with olive oil salt and pepper.
Inside the cavity add slat and pepper. A small white onion cut in half the orange and lemon used for testing cut in half and any left over herbs.
Pour a glass of white wine into the cavity with the chicken propped upright and let it infuse for a bit. (Do this in the tray you are cooking it in as the run of wine will add to the juices.
Baste every 30mins and cook for 2-3 hours at 180 spending on the size of the bird.
Home smoked Christmas ham
Out in the snow smoking a big gammon joint on the BBQ, this is my Christmas tradition!
Cooked at 130 with offset coals for 6hours or until internal temp is above 67 degrees.
Smoked with Cherry and Hickory wood.
Remove skin and score the fat into diamonds.
Add a clove to each diamond. And cover with a mixture of brown sugar salt and pepper (to taste)
Glazed with a 50/50 mix of honey and butter melted together, with a cinnamon stick, cardamon pods and star anise added to the pot. Glaze every hour.
Turkey Brown
Steam oven cooked Crown. 30 minutes steam only, 90 minutes 170c and steam, 30 minutes heat only. Total 2:30.
Injected with butter, olive oil, and garlic baste 24 hours before cooking.
Ready to serve
Cooked Cumberland Ring
Unroll the sausage do not skin sausage.
cut long strips from a rolled out block of puff pastry and wrap around the sausage. Cook 180 fan until we'll rissen