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GOAT CURRY

INGREDIENTS 

2-4 Tbsp of vegetable oil for frying  

6-8 Tbsp curry powder or paste depending on taste, salt 

1 Tbsp allspice (ground fine) 

3 pounds goat off the bone - but keep bones for stock  

2 onions, chopped 

1-2 Scotch bonnet peppers, seeded and chopped (very hot) use depending on how hot you want it.. 

A 2-inch piece of ginger, peeled and minced 

5 cloves of garlic 

1-2 cans coconut milk 

1 can of tomato puree  

2 Tbsp fresh thyme 

Water to cover 

5 white potatoes, peeled and cut into 1-inch chunks 

METHOD 

1 - Make the curry powder. Mix curry powder and allspice.. You will need at least 6 tablespoons of spices for this stew, and you can increase it to 8-9 depending on how spicy you like it. 

2 - Cut the meat into large chunks, maybe 2-3 inches across. Salt everything well and set aside to come to room temperature for about 30 minutes. 

3 - Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant. (if you want to you can dry fry the spices then add the oil). 

4 - Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot.  Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.) 

5 - Add the onions and chilli to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes. 

6 - Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomato puree and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add water or stock to cover just. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. 

7 - Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are soft. Taste for salt and add some if it needs it. 

Remove any fat before serving 

Serve with rice and black eyed peas. 

Variations: 

Add ground almonds to thicken the sauce gives a creamier sauce  

Add dried crispy onions (you can buy these in some super markets or ethic shops) to thicken the sauce gives a richer sauce - enjoy.

Kevin Pembroke – Master Chef
 

 

 

ROAST GUINEA FOWL

·       1 guinea fowl

·       2-3 rashers streaky bacon

Stuffing

·       2oz butter

·       4oz breadcrumbs

·       2tbsp chopped parsley

·       1tsp mixed herbs

·       salt and pepper to season

·       1 egg, beaten

·       a little milk (optional)

·       zest of 1/2 lemon

Cream the butter with the breadcrumbs, parsley, lemonr rind, mixed herbs, egg and seasoning and add enough milk to hold the mixture together.

Insert the stuffing into the bird's body cavity and secure with a skewer or cocktail sticks.

Weigh the bird and allow 20  minutes cooking time per 1lb plus 20 minutes over.

Place the bird in a roasting tin and season with salt and pepper.  Place the bacon rashers over the breasts.

Cover the bird with greaseproof paper and foil and roast in a 350ºF/180ºC/GM4 oven.  Remove the greaseproof and foil 20  minutes before the end of cooking to allow the skin to crisp.

Tip - Serve with watercress, bread sauce and lemon slices.

 

SALMIS OF GAMEBIRD

This is a great recipe for using up the remains of any gamebirds you have.

·       Gamebird remains

·       bay leaf

·       1oz butter

·       pinch of mixed herbs

·       1/2oz flour

·       1tsp redcurrant jelly

·       1 small onion, chopped

·       1/2 pint stock made from gamebird carcass

·       1 glass port

Remove the bones from the bird and cook them in boiling water to make a stock.

Cut the meat in to neat pieces.

Melt the butter in a pan, add the flour and stock and stir well until it boils.  Add the onion, herbs, redcurrant jelly, port and bay leaf.  Simmer for 20 minutes.

Strain and then add the gamebird meat.  Season carefully and reheat.

Tips - lovely served with triangles of buttered white bread.

 

ROAST PHEASANT

·       1 pheasant, plucked and trussed

·       4oz stewing beef

·       3-4 rashers streaky bacon

·       salt and pepper to season

·       watercress

Put the stewing beef inside the pheasant - this keeps the bird moist (do not serve the beef with the pheasant but it does make a good soup base).

Spread the bacon over the breasts of the bird.  Season and cook for approximately 1 hour at 350ºF/180ºC/GM4.

Serve with the watercress.

Tips - Make a lovely gravy to serve with your pheasant by sprinkling 1oz of flour into the meat juices left in the roasting tin and allow to cook for about 1 minute.  Add some water from any vegetables you have cooking, bring to the boil and stir well until the gravy thickens.  If added colour is needed, add some gravy browning.  Season and serve.

 

STEAK & PHEASANT PUDDING

·       1 1/2 lb stewing steak cut into neat cubes or strips

·       2 pheasant breasts (or 1 small pheasant) chopped

·       2 onions, chopped

·       salt and pepper

·       2-2 1/2 oz plain flour

·       stock/water

Suet Pastry:

·       10oz self raising flour

·       5oz suet

·       pinch salt

·       water to bind

Make the pastry by mixing together the flour, salt and suet with enough cold water to make a soft rolling consistency.  Roll 3/4 of the pastry out to line a 3-pint basin.  Trim the edges and add the trimmings to the remaining pastry.

Mix the seasoning and flour with the meat and onion.  Put the meat into the pastry lined basi and add enough stock/water to come halfway up the meat. 

Roll out the remainder of the pastry to form a lid, damp the edge of the base, place the lid on top of the meat and press down, sealing the edges.

Cover with greased greaseproof paper and foil, making a pleat in the middle to allow the pudding to rise.

Place in a steamer over a pan of boiling water or stand on an upturned saucer in a saucepan of boiling water.  Steam/boil for 4-5 hours until the meat is tender, keeping the water topped up.

Tips - This dish freezes well.  Cook for 2-2 1/2 hours then freeze.  Complete cooking after defrosting.  Serve with redcurrant jelly.

 

ROAST PORK SHOULDER

·       4lb shoulder of pork

·       1lb cooking apples, peeled cored and quartered

·       1tbsp caster sugar

·       2oz butter, cubed

Preheat oven to 180°C/350°F/GM4.  Score pork rind with a sharp knife - or ask your butcher to do it for you.  Place pork, rind side up, on a roasting rack in a large roasting tray.  Cook for 30 mins per 1lb plus 30 minutes (or until the  meat juices run clear when pierced with a skewer).  Leave in a warm place for 10 minutes before slicing.

Place apples in a small pan with a couple of tbsp water and heat gently to simmering point.  Continue to cook gently for 10  minutes until the apple is soft - take care not to let it burn.  Remove from the heat and stir in the sugar and butter whilst still warm.

 

BACON FRITTATA

·       2tbsp olive oil

·       12 rashers smoked back bacon, sliced

·       8oz potato, peeled and thinly sliced

·       1 medium red onion cut into thin wedges

·       2oz baby spinach leaves roughly torn

·       8 large eggs

·       1tbsp snipped chives

Heat 1tbsp of the oil in a frying pan, add the bacon, fry until brown then remove from the pan.  Heat the rest of the oil, add the potato and red onion and fry gently until golden.  Add the spinach and the cooked bacon.  Preheat the grill.  Beat the eggs and season them.  Pour into the pan with the bacon mix and sprinkle with a few of the snipped chives.  Cook over a medium heat until the edges start to set (around 5 minutes).  Place the pan under the grill for a few minutes until the top begins to puff up and turn golden brown.  Scatter with the remaining chives, cut into quarters and serve.  

Tip - this dish is delicious hot  but is also wonderful when cold and would make a great change from sandwiches at your next picnic.

 

VENISON WITH PORT AND REDCURRANT JELLY

·       2lb Venison (leg or haunch)

·       1/2 pint Chicken Stock

·       1oz Butter

·       1 Onion, chopped

·       1oz Flour

·       2 tbsp Redcurrant Jelly

·       Bouquet Garni

·       Chopped Parsley

Marinade

·       1/4 pint Port

·       2 tbsp Olive Oil

·       1 Onion, chopped

·       Sea Salt and Black Pepper

·       Chopped Parsley and Thyme

Mix all marinade ingredients together, add the venison and leave for 24 hours, turning regularly.  Melt the butter in a pan and brown the venison.  Put into an ovenproof dish.  Soften the onion in the same pan, add the flour and cook until brown.  Make the stock up to 3/4 pint with the marinade and add to the pan.  Bring to the boil.  Add the redcurrant jelly and, when melted, the herbs.  Pour over the venison.  Cover and cook for one and a half hours. 

To serve, carve the venison very thinly, our the sauce over it and garnish with chopped parsley.

 

BEEF STEW

·       500g Stewing beef or Shin of beef

·       Beef Stock Cube

·       Worcestershire Sauce

·       1 bottle of Real Ale

·       2 tsps English Mustard

·       1 large Onion

·       3 Carrots

·       2 Parsnips

·       1 small Swede

·       Mug of Frozen Peas

Brown the meat in a large, heavy-based saucepan.  Crumble over the stock cube and add a good glug of Worcestershire Sauce, the English Mustard, the bottle of Real Ale and enough water to cover.  Bring to the boil.  Meanwhile, chop the onions, carrots, parsnips and swede into large dice.  When the beef is at the boil add the diced vegetables and the frozen peas.  Turn the heat down to a gentle simmer, put the lid on and leave it for a couple of hours until the meat is tender and succulent.  Check for seasoning.

Tip - Serve with lovely buttery mashed potatoes for a warming winter meal.

 

CHILLI  CHICKEN

Quick, Easy and Gluten Free.  For Dairy Free use a soya based yoghurt.

·       4 Free Range Chicken Breasts, cubed

·       500 ml Woodlands Farm Natural Yoghurt

·       4 Fresh Tomatoes, peeled, cored and quartered

·       2 tsp Tracklements Chilli Jam

·       Stainswick Farm Rapeseed Oil

·       Salt and Pepper

·       Basil to garnish (fresh or dried)

Brown chicken breasts in Rapeseed oil.  Place browned chicken, tomatoes, yoghurt and Chilli Jam in an open dish and season.  Place in a preheated oven at 180°C/350°F/GM4 for 30 minutes.  Garnish with fresh Basil leaves or sprinkle over some dried.

Tips - Pour boiling water over tomatoes and leave to stand for a few minutes then quarter and they will peel easily.  This can be done whilst the chicken is browning. Heat can be adjusted by quantity of Chilli Jam.