Summer’s not over yet!

The weather shows no sign of change as the kids prepare to go back to school, although I did see the first dewy morning as I left the house at first light.

bbq garden view people

BBQ’s are still very much an option for a quick fix evening meal – making the most of the warm evenings and family meals.  But, if you are after something different, why not try our recipe for turkey kebabs or chicken fajita packets.

chicken fajita Packets 2

234Our free range chicken nuggets are even easier, the kids sit down with your version of a home cooked takeaway and you could have our chicken kievs, filled with succulent garlic and herb stuffed chicken breast.

We have plenty of cooking sauces from chilli con carne using our grass fed award winning mince or our sausage and onion casserole using our free range pork sausages1054A

If you are looking for gluten free sauces, how about our Little Turban Curry Sauces, mild enough for the little ones or a little spicier for those wanting more heat.

We even have an Easy Cook page from Goulash to Sweet and Sour Chicken to make it that little bit easier.

42A

 

Escape to the New Forest this Summer

New Forest Escapes, rent five very special homes on or near the seaside in the New Forest National Park. They specialise in luxury, beautiful and eccentric properties, all have been designed to be a relaxing and interesting family bases from which to explore and enjoy the New Forest.
 
They have summer holiday availability and offers on breaks in July, August and September, starting from £40 per person per night at Eat me Drink me Cottage that sleeps 8 + kids.

Whether you’re wanting ‘Swallows and Amazons’ beach adventures for all the family or you’re coming to birdwatch, cycl the Forest or celebrate a milestone birthday. They can help you organise a story-teller to wow you with tales of Roman soldiers walking out of a parting sea, a chef to do an Alice in Wonderland tea, or just sandcastles, marshmallow cooking and sparklers on the beach – just ask.

Pitts Deep sleeps 9. Metres from the door is the amazing beach in the pics which few others visit or can reach. It is utterly glorious and still a hidden secret.

Pitts Deep Special Offers:

29th – 5 Aug. 7 nights.
12th – 19th Aug 7 nights.
26th – 2nd Sept 7 nights.

Was £3900 per week now £3600 per week. Or £514 per night, or £57pppn.

NFE1

Gins is right next to the Beaulieu River, and sleeps 8 + kids, in super-duper luxury. You can travel from here to Bucklers Hard by boat taxi and eat at The Master Builders Hotel with 10% off your food bill with our discount card. Perfect crabbing, reading and picnicing from the jetty which has a park bench on the pontoon on the end too….

Gins Special Offers:

25th -29th Jul. 4 nights.
Was £2000, now £1700. Or £500 per night, now £425 per night, or £53 pppn.

12th to 19th Aug.
19th-26th Aug.
26th-2nd Sept.
Was £3450p/wk now £3000. Or £53pppn

Or we can do short stays in these dates. Approx £500 per night.

5th to 7th Sept.
Was £2000, now £1700. Or £500 per night, now £425 per night, or £53 pppn.

NFE2

Don’t forget, you can get your locally sourced/produced food delivered by us and put away, just select what you want from the website and we will do the rest. How about a free range Sunday roast or a grass fed British steak on the BBQ.

Contact: www.newforestescapes.com    +07723319970 for more information.

All in One Sunday Breakfast

This recipe is perfect for those slow rising Sunday mornings.  All you require is a hot oven and a large roasting pan – oh, and this seasons British Asparagus.

Serves 2 adultsbreakfast asparagus

Ingredients

Method

Preheat the oven to 200ºC. Line your largest backing tray with greaseproof paper and drizzle with oil.

Lay the bacon, mushrooms, tomatoes and asparagus evenly in the tray and place in the oven.  After 10 mins turn the bacon and return the oven for another 10.

Remove from the oven and push the bacon, mushrooms, tomatoes and asparagus to one end. Add the Baby Leaf Spinach and make a couple of holes for the eggs.  Crack the eggs into the holes and return to the oven until the eggs are cooked (about 4 mins).

Remove and serve with crusty bread and a large cup of tea. Enjoy!

Store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days.

Orange and Honey Pulled Gammon Recipe

orange and honey pulled gammon

Why should pulled pork get all the attention!

Serves 6

Ingredients

Method

Put your slow cooker on to high. Unwrap the gammon joint and place it in the bottom of the pot of your slow cooker. Fill with water until the gammon is just covered and drop in the bay leaves, the garlic bulb and the orange slices. Replace the lid and leave to cook for three hours.

Once the three hours are up, carefully lift out the gammon joint using two forks, onto a roasting tray lined with a sheet of foil. Preheat the oven to gas mark 6/200ºC.

Carefully remove the string the joint is tied up with, and most of the fat, making sure to leave a thin layer of the fat still on the joint. Drizzle the honey over the top of the gammon joint, over the remaining fat, and slide it into the oven for 10-15 minutes. Keep an eye on it during this time, you don’t want the honey to caramelise too much and burn.

Once you can see that the honeyed gammon joint is golden on top and sizzling, take it out, transfer to a plate or board and then shred it with a couple of forks. Serve straight away.

Perfect served hot, as it is, straight out of the oven – but it’s also perfect cold in a salad or breakfast hash with vegetables.

Get your ingredients online with our Easy Recipe Shopper

This is a fantastic Recipe from @joromerofood (twitter).

How to cook a whole leg of lamb

Nothing beats the tenderness and flavour of lamb at Easter. But, are you worried that you are going to overcook it, I mean, it’s not the cheapest cut of meat.

Worry not, this is by far, the easiest cut of meat to cook. Look no further for a fuss free approach to a perfectly cooked leg of lamb.

How to Cook your Leg of Lamb

Whole Leg of Lamb

This is a really tender cut so no need to over season or marinate it.  Just season with herbs and garlic.

Remove the lamb from the fridge and allow to get to room temperature. This promotes faster, more even cooking.

Ingredients:
Whole Leg of Lamb
Olive Oil/Rapeseed Oil 3 tbsp
Salt and Ground Black Pepper
Garlic 6 Cloves
2 Steams Fresh Rosemary

Method:
Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature.
Rub the lamb with olive oil/cold pressed rapeseed oil. Set the lamb in a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat.
Sprinkle liberally with salt and pepper.
Turn on the grill and position a rack below so that the top of the meat is a few inches from the grill element. Grill the lamb for 5 minutes or until the top of the lamb leg looks seared and browned.
Flip the lamb over and put back under the grill for 5 minutes or until the other side is seared.
Take the lamb out of the grill. Position the oven rack to the middle of the oven. Crush the garlic and rosemary leaves and rub into the top of the lamb.
Cover the roasting tin loosely with foil to keep the garlic and rosemary from burning. Put the lamb in the oven and cook at 160ºC, 325°F, Gas Mark 3 for one hour.
Take the lamb’s temperature and remove the foil. (Refer to the cooking suggestions for general roasting times)
Continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 20 minutes until done.
Let the lamb rest for at least 15 minutes before carving.

Roasted Leg of Lamb

How about serving your lamb with PINK’S Basil & Garlic Pesto

Basil-Garlic-Pesto

Internal Temperatures for Bone-In Leg of Lamb

All of these cooking times take into account the fact that we grill the lamb first to sear it. They also assume a resting period of at least 15 minutes, during which the lamb actually continues cooking internally. 

REMEMBER! These times are only guidelines. Depending on many factors, your lamb leg may roast slower or faster. Check after one hour and then continue roasting, checking frequently, until the lamb reaches your desired internal temperature.

Roasting Temperature: 160ºC, 325°F, Gas Mark 3

Rare: 51ºC (about 15 minutes per pound)
Medium-Rare: 57ºC (about 20 minutes per pound)
Medium:  60ºC (about 25 minutes per pound)
Well-Done: 73ºC (about 30 minutes per pound)

What is a Leg of Lamb? It is one of the back haunches of the animal, and the most common cut includes the upper part of the leg only. (Think of the thigh, without the lower part of the leg). For this recipe we suggest bone in, for the flavour. The bones hold so much flavour (think of rich stocks – all made from cooking with the bones). If you are concerned about carving a joint with the bone in, we have boneless and rolled.

Get Ready for a Spring Fling!

PINK’S produce their pestos, chilli jellies and chutneys using traditional methods, on the Isle of Wight – pure ingredients are sourced locally, whenever possible and recipes are all made by hand in small batches, using open pans to ensure quality and freshness.

Next-Generation

Inspired by the legacy of her late great, great grandfather’s company, Fiona Pink has taken his working principles (to supply food that was pure and untainted using only the finest ingredients) and has produced an award-winning range of delicious jellies, pestos and chutneys that are not mass produced and are rapidly establishing themselves as store-cupboard essentials – perfect for weekday and special event cooking.

Great Taste gold award winners since 2011, these Pestos are something else.

As we move into Spring, it’s maybe time to move away from the heavy carb loaded meals and move into the lighter dishes.  Below are a few examples of how to use your locally produced jelly and pestos.

Green-Chilli-Jelly

 

Green Chilli Jelly, which goes great with strong blue cheese or as a marinade for chicken or fish.

 

 

Rocket-Lemon-Pesto

Rocket & Lemon Pesto, best with pasta or as a base in home made quiche or pizza bases.

(Reviewed – 14th February 2016 – Fabulous, will definitely make this a regular order – Mrs Burgess, Fareham)

 

Smoked-Tomato-Pesto

 

 

Smoked Tomato Pesto, mix with creme fraiche and coriander and spread on crusty brown bread.

 

Watercress-Wasabi-Pesto

 

Watercress & Wasabi Pesto, bake it with salmon and serve with pasta or salad.

 

 

Basil-Garlic-Pesto

 

 

Basil & Garlic Pesto, use as a base for bruschetta to accompany drinks with friends.

 

 

Smoked-Tomato-Chilli-Pesto

 

 

Smoked Tomato & Chilli Pesto, pour this over your pork loin and bake in the oven.

 

 

What’s In Season for March

The evenings are getting lighter, the days are becoming warmer and everyone can feel that Spring is right around the corner, even the birds know it, their morning song starts way before my alarm now!!!

Sure sign of Spring

Sure sign of Spring

Even the fruit and vegetables are starting to become spring like.  Right now the veg at its best is:

Cauliflower, Celeriac, Cabbages, Leeks, Parsnips, purple sprouting broccoli, spring onions, swede and young carrots.

Our purple sprouting broccoli and white sprouting broccoli are looking very fine. The white sprouting broccoli should be marked “fragile – handle with care”. With its tiny heads held within the tight curls of its protective leaves, this variety needs to be in the pot for even less time.

What about the Meat well…Think of Spring and Lamb comes to mind. Lamb recipes are full of the taste of spring and below are some cracking recipes created just for us, using our Free Range Meat.

A Simple Stew of Lamb – “I love the simple things in life. They always please, no matter what” – Marie Rayner

Navarin of Lamb – “The recipe was influenced by two other recipes, the memory of how a Colman’s casserole mix used to taste, plus what was already in the ingredients cupboard! So simple to make – the recipe works beautifully as the payoff in flavour is wonderful provided you cook it low and slow.” Jenny Davies

Lamb Koftas – This recipe is suitable for the AIP (autoimmune protocol diet), paleo, primal and elimination and clean eating diets. There are no grains, no dairy, no gluten – just a big plate of nutritious loveliness. – Jo Romero

Spring Lamb Salad  – A great treat for Lamb Lovers – Melanie Edjourian

Eat The Seasons!