St. Patrick’s Day
Now that the snow has disappeared and the temperatures are rising its time to think about trying some new products so why not try something from our wild dining freezer, Venison steaks, diced venison or even some Rabbit. We also have Tempura prawns or some Crab claws. All very tasty and readily available.
With Easter just around the corner it’s time to order your spring Lamb. As Easter is early this year make sure to order in plenty of time. Choices can range from traditional leg of lamb or boned and rolled shoulder of Lamb or a nice Herb crusted rack of lamb.
Category Archives: Recipes
2 onions, sliced 3 bay leaves 1 tbsp each mustard powder and smoked paprika 1½ -2kg/3lb 5oz-4lb 8oz) pork shoulder, boned with rind attached and tied (ask your butcher to do this) 140g tomato ketchup 4 tbsp red wine … Continue reading
Marinated butterflied leg of lamb Serves 6 – 8 For the marinade: Juice and rind of 3 lemons 4tbsp olive oil 4 cloves garlic, … Continue reading
Makes 6-8 kebabs 500g/1lb 2oz boneless chicken breasts or thighs Wooden skewers for the kebabs. Soak these in a glass of water for a couple of hours beforehand to stop them burning For the … Continue reading
Roast rib of beef on the bone For 6-8 people with some leftovers, you’ll need a joint weighing about 5-6 lb – this would be 3 ribs. Pre-heat the oven to gas mark 9, 475°F (240°C). Place the joint in … Continue reading
Rack of lamb with a herb crust – one rack per two people
Potatoes Dauphinoise – for about 4 people
Pork chops with thyme and cider – for 4/6 people
Shepherd’s Pie – For 4 to six people
Free Range Braised Chicken – for 4 people
Chicken with cream and tarragon – for 12 people