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.
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.
Warm pigeon salad
Warm salad of pigeon, black pudding and bacon.
https://www.dedietrich.co.uk/blog/warm-salad-of-pigeon-bacon-black-pudding
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
Pigeon and Leaf Salad with Roasted Walnuts
Pigeon from Kimbers, salad leaves, carrots and mange tout and chives from my garden
2 Pigeon Breast
Salad leaves
Mangetout
Carrots
Walnuts
Dressing: Olive oil, Cider Vinegar, French Mustard, Chives, Seasoning & crushed garlic
Toss pigeon breasts in olive oil and cracked pepper and leave to one side.
Dry roast Walnuts (could use hazelnuts) until browned. Remove from pan and allow to cool. Mix dressing ingredients together and leave to one side.
Heat a dry pan til hot. Fry the pigeon breasts for 2-3 minutes on each side until nicely plumped up. Remove from the pan and allow to rest for 5 minutes.
Very finely slice the mangetout and carrots and add to the mixed leaves. I used Robertson lettuce, Mizuna, Mustard 'Green in the Snow' and Mustard 'Red Dragon' with a little bit of 'Wasabi' rocket. Slice the pigeon and toss into the leaves with the dressing and walnuts.
Delicious
