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.
Feijoada
A taste from Portugal
Vela escalope with spaghetti Napoletana
Delicious tender veal from Kimber
Rasgullay
A traditional Pakistani and Indian sweet made from homemade cheese (paneer).
Take one litter milk, put it on heat to boil, mix 2-3 tablespoons of lemon juice or white vinegar in a little cold water hen add in to the milk let the milk slowly fall apart and form like curd. Once all the milk and water separates use a cheese cloth to sieve the milk through, run it under the cold water a few minutes to get rid of the smell and once the water run clean. Tied the cloth and hang it somewhere so all the liquid drain out, after a couple of hours it should be all form like hard cheesy lumps. Now put it in a bowl and with the palm of your hand mash it to a smooth soft creamy texture consistency for 10-15 minutes. Once it’s become smooth dough, make small round balls out of this cheese material, make sure it’s nice and smooth, no cracks should be made in the balls, then make sugar syrup with a cup of sugar into 2cup of water and while the syrup is boiling add the cheese balls in to be cooked for 8-12 minutes first 5 minutes on high flame and the last 5-8 minutes on low to medium flame so that it absorbed the most of the syrup. This same method but instead of water or sugar syrup cooking in milk it can be turn into ras malai. Very delicious.
Unique take on valentines day dinner
Veal heart with a breadcrumb topping, served with creamed cabbage and dauphinoise potatoes.
Valentines meal ... cant give any more heart than an actual heart
Pea and ham soup
Pea and ham soup, served with pearl barley and homemade bread
1 Green ham hock, 2 carrots, 2 celery sticks, 2 cloves of garlic, 1 onion, 2 cups of peas, 2 bay leaves, 1 tbsp thyme
Chop vegetables and add everything (except 1 cup of peas) to a large pot. Cover with water and simmer with lid on for 4-6 hours. Once cooked, blend with a hand blender, and then add final cup of peas.
Ham, egg, and chips
A take on the classic ham, egg and chips.
Duck pancakes
Duck pancakes
Venison loin fillet
Heritage carrots, potato fondant and green peppercorn butter
Gloucester Old Spot crackling
Tasty light crunchy crackling
Camembert
Camembert cheese made from 10L Raw milk
1. Heat the milk to 32C, stirring occasionally.
2. Add mesophilic starter (Flora Dnica 0.4g), Penicillium Candidum 0.28g and Geotrichum candidum yeast 0.02g)
3. after an hour add 3ml rennet and stir well.
4. Wen the curd appear quite firm, cut it in cubes of 2cm. and leave for 5 minutes.
5. Ladle the curd into molds and leave to drain for 1 hour.
6. Leave the curds in the molds for 24 hours and occasionally turn the curds to improve drainage.
7. Take the cheese out of the molds and apply 1 teaspoon of salt to the surface of the cheese.
8. Dry the chees at room temperature for two days turning them two three times a day.
9. Transfer the cheese to a cooler place (10C - 12C) and cover with plastic container to keep it moist. Turn the chees once a day.
10. After two weeks the fungal growth will cover the cheese. Wrap the cheese in waxed paper and leave it in the fridge to mature. The cheese will mature in two month time.