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.
Steak, Oyster and Stout pudding
Kimbers Skirt Steak, Lancaster Black Stout and English Native oyster, individual steamed pudding. Really really naughty!
WARNING: I don't do precise quantities.
Start by making your suet crust pastry. 2:1 self-raising flour and suet and enough cold water to bring it together as a (very) firm pasty (if you are making a single big one you can go a lot softer) I used fresh thyme and a little sage in the crust for interest. Set aside to rest for a couple of hours at least - or overnight. I used 50g of pastry for a fondant
Coat the steak in seasoned flour (not too much salt) and fry in beef suet until brown in small batches and set aside. Scrape any remaining flour to the side of the pan, so it doesn't burn. Add a couple of finely chopped onions and more suet if needed. When the onions are caramelised (but not burnt) deglaze the pan with about half a bottle of stout and an equal amount of beef stock - mushroom ketchup and Worcester sauce to taste (and don't be shy). Add a couple of sticks of celery, 1-3 carrots depending on how bitter the stout is, a bouquet garnie of sage/thyme and bayleaves - salt and pepper to taste, but remember it's going to reduce and get saltier. I kept the celery and carrots large making it easier to fish them out and have them for lunch. Simmer as gently as possible for at least 2 hours - then allow to cool. It the gravy isn't thick enough reduce it a bit more having set the meat aside
Butter generously your fondant pots and coat with flour. As extra insurance I put in two strips of greaseproof in a cross in the bottom so I could lift them out again. Roll out your pastry and line the bowls. Be prepared to manhandle the pastry to get it thin and even. I cheated by having a spare paper-lined fondant pot, squidged the pasty till it was even, then gave it another hour the rest - which was needed because that's how long it took me to get into the oysters!
An oyster into the bottom, close-packed beef pieces, an Oyster in the top, and enough gravy to fill the case to about 5mm from the top. Roll out a lid, wet the edges and close up with a tight seal and as little air as possible. Seal the top of the pot with a greaseproof paper and string.
Steam for 3 hours. Oysters are a bit like octopus have a rubber phase from 10 seconds to 3 hours cooking.
I served with disks of bubble and squeak, a deep-fried sage leaf and extra gravy
Inspired by Eliza Acton - who pre-dated and was ripped off by Mrs Beeton!
dinner
roasted garlic cauliflower, roast beef, mashed potatoes, parmesan chip and gravy with leeks, onions and red wine
roasted garlic cauliflower, roast beef, mashed potatoes, parmesan chip and gravy with leeks, onions and red wine
Venison Madras
Venison Madras. The meat was so tender and full of flavour. Really really good!
Venison Madras recipe by Tom Kerridge
Karl's supper.
Cabbage bacon pears in cider topped with your beautiful pheasant
Perfect yogurt
Not treated at all! If it was it would get spoilt if just left outside of the fridge over 2 days period. Even used cream fir chicken sauce. J Kennedy
Grass fed Shoulder of Lamb
Slow roasted Mediterranean lamb
Veal Sirloin Steak Simply Done
Just keep it simple.
Take one cast iron griddle pan. Heat until smoking. Brush steak with cut clove of garlic. Rub in olive oil. Add steak to pan. Cook 3 minutes each side, Turn from time to time. Needed nothing else.
chicharon
filipino way of cooking crackling
pumpkin stuffed courgette
pumpkin and ricotta mash wrapped in courgette with beatroot cream topped with roasted pumpkin seed and flowers from an orange tree
Rib ready for serving
Oven cook at 180 for 40 minutes medium rare
Feijoada
A taste from Portugal