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.

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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.

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Farmers Choice are seeing STARS

award_tasteFor over 20 years the most coveted blind tasted food awards has taken place, celebrating the very best in food and drink and this year is no exception. Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers.

This year we are very proud to announce that out of 10,000 entries, we have been awarded those 6 beautiful gold stars for our British South Downs Free Range meat.  We are so proud that 4 of our products have won awards. We already think our products are amazing and now they are being more widely recognised. These 6 gold stars now sit alongside our previous 6 from last year; 3 for our Rose Veal Club Roast, and 1 each for our Minced Steak, Slow Roasting Lamb Breast and Back Bacon Dry Cure.

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Our 3 golden star winner was our Belly Pork with Black Pepper and Sea Salt Coating. Out of 10,000 entries only 141 were awarded the 3 golden stars, we are over the moon with this result. Judges commented “Powerful peppery coating”, “A gorgeous crunchy crackling full of warming, fragrant pepper”, “the pork is sweet and succulent”, “The fat has great creamy flavour” and “Tender and succulent, full of flavour”.

Our other awarded products were Minced Pork, Mini Lamb Roast and our Back Bacon Oak Smoked.  These all received the one gold star award. The judges comments were “A good looking rasher of bacon” “the smoke comes through well and the cure has brought out the flavour of the pork”, “Juicy succulent meat”, “Good lamb flavour”, “A well butchered little roast” and “Moist and with good pork notes”.

Now it is a waiting game to see who will be awarded the Golden Fork, “the best of the best” as they say in Top Gun.  Those nail biting results will be announced in September – fingers crossed!

What are Great Taste judges looking for?

They’re looking for great texture and appearance. They judge the quality of ingredients and how well the maker has put the food or drink together. But above all, they are looking for truly great taste.

How do they work?

Each team of four judges blind-tastes around 25 products per session, discussing each product as a coordinating food writer transcribes their comments directly onto the Great Taste website which producers access after judging is completed. Over the years, numerous food businesses, start-ups and well established producers have been advised how to modify their foods and have subsequently gone on to achieve Great Taste stars. Food or drink that is deemed worthy of Great Taste stars is also tasted by a team of arbitrators, who taste, confer and agree on the final award given. If judges feel that a product needs some adjustment, and therefore not likely to receive an award, the food or drink gets a second chance on a referral table, where another team, blind-tastes and deliberates. For a Great Taste 3-star award, the vast majority in the room – which can be as many as 30-40 experts – must agree that the food or drink delivers that indescribable ‘wow’ factor.

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.

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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.

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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.

Eat Local Stay Local

When it comes to things to do, places to visit and food to eat, you can’t beat Hampshire! Offering a wealth of attractions and events for all the family, from messing around on the water, wildlife walks deep in the heart of the New Forest, to a picnic full of Hampshire produce to enjoy on those perfect summer days.

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Hampshire offers miles of idyllic countryside to explore, stretching from the South Downs National Park in the east to the New Forest National Park in the west and the North Wessex Downs in the north of the county.

With its unique mixture of rolling hills, chalk streams, country parks and bustling market towns, Hampshire’s countryside offers the perfect rural escape for short breaks or day visits for all the family.

We’ve teamed up with New Forest Escapes a small team who rent five homes on or near the seaside in the New Forest National Park. They specialise in luxury, beautiful and eclectic properties, all of which have a touch of magic. Each has a properly well set up kitchen and enough kit to cook and serve smart meals.

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Would you like to arrive at your holiday destination, put down your bags and relax without having the hassle of going to the supermarket? How would you like your holiday food waiting for you when you arrive, already packed away? We are pleased to offer a unique local food and drink service supplying the best Hampshire has to offer, delivered and packed away at your holiday destination.

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From five very special cottages on offer, catering from 6 – 10 people, from Beaulieu to Lymington – whether you’re wanting ‘Swallows and Amazons’ beach adventures for the all the family or you’re coming to birdwatch, cycle the Forest or celebrate a milestone birthday, New Forest Escapes help busy families create slow holidays. All holiday places have been designed to be relaxing and interesting family bases from which to explore and enjoy the New Forest.

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Rachel, who runs the business, says, “Mainly I’m a match-maker. I match houses and people every day. Family get-togethers and 70th birthdays are our mainstay and we go out of our way to help busy people create slow holidays, full of cheap (and luxury) thrills. I signpost people to story-tellers, help organise Alice in Wonderland teas, or just tell people where the best sandcastle and marshmallow cooking beaches are near or at our houses. It’s great fun. We have very creative guests and I especially love helping people cook outside or find fab private picnic spots”.

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Rachel says, “Our top picnic spots are:

1: on the beach at Pitts Deep Cottage. It’s 2 hours from London and has a beach 10 metres from the front door. The beach has private access so there are rarely other people there. It faces the Isle of Wight and gets all the evening sun – amazing for foodie treats and picnics”.

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2: on the Gins Barn jetty (80 metres into the Beaulieu River). Great for low key picnics and it’s just the best place to read a book, nibble on cheese and biscuits, drink some good wine and boat-watch the passing traffic.

3: bonfire in the garden at Eat me Drink me Cottage with the kids. This is a great house for families with lots of kids than like to run wild. It sleeps 10, has a giant trampoline and best of all a bonfire area. Kids can forage for wood. Make their own fire. Cook their own sausages and scoff them down with hunks of fresh bread and tomato sauce. Then roast marshmallows for pudding before racing to the beach 1 km away down the lane and tracking the wild ponies that live there. Heaven.

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It’s lovely to get away, but sometimes you want the freedom of your own place, in beautiful surroundings, and with all the comforts of home. What could be better than having fabulous British free range food from Hampshire/South Downs/Isle of Wight to enjoy on your Hampshire holiday!

When booking a holiday with New Forest Escapes enter NFE30 at the checkout to receive a discount.

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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

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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.

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!

 

Alternative Christmas Centerpieces

 

Want something other than Turkey? Here are a few alternatives; our delicious Free Range Beef, Lamb or Pork joints.

Getting the timing right

Getting the timing right!

BEEF | Roast Silverside | Temp 180ºC, 350ºF, gas mark 4 – 5 | Timing – rare 15 – 20 mins per 450g plus 20 mins, medium 21 – 25 mins per 450g plus 20 mins, well done 26 – 30 mins per 450g plus 30 – 40 mins.

LAMB | Rolled Shoulder of Lamb | Temp 180ºC, 350ºF, gas mark 4-5 | Timing – pink/medium 30 mins per 450g plus 30 mins, well done 35 mins per 450g plus 30 mins.

PORK | Loin | Temp 180ºC, 350ºF, gas mark 4-5 | Timing – 35 mins per 450g plus 35 mins.

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Roast Silverside of Beef

Roast Silverside of Beef

Prep – 20 mins, Cook 2.5 hrs approx, Serves 6

Ingredients – 2kg boned and rolled Farmer’s Choice Beef silverside, 1 tbsp beef dripping or butter, 8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven), 4 heads garlic (halved), a few sprigs of thyme.

Method

Preheat the oven to 220°C. Rub the rolled silverside joint with the beef dripping and sprinkle with plenty of salt and pepper. Put the joint into a roasting tin and into the hot oven for 15 minutes to brown. Reduce the oven temperature to 180°C. Add the onions, garlic and thyme around the beef with about 100 ml of water. Cover with foil and cook for about 1.5 hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist. Re-cover with the foil each time. Uncover the meat for the last 15 minutes of cooking.

Remove the meat to a warm serving dish to rest with the onions and garlic, cover well and keep it warm. Slice the beef and serve.

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Roast Loin of Pork

Roast Loin of Pork

Prep – 10 mins, Cook 2 hrs 15 mins approx, Serves 6-8

Ingredients – 2.4 kg loin of Farmer’s Choice Pork, and the skin deeply scored, 2 or 3 tsp salt, 6 small apples left whole with the core removed, finely grated rind and juice of 1 lemon, 2 tsp soft brown sugar, 6 sprigs of rosemary, 500 g new potatoes

Method

Preheat the oven to 210ºC/ 190ºC fan/ gas 7. Rub the salt all over the skin and deep in between the score lines, so that it will work with the fat to make crackling. Place the joint in a roasting tin leaving space to add the apples and potatoes later. Put the meat in the hot oven and cook for about 20 to 30 minutes to form the crackling.

With a sharp knife score a fine line around the waist of the apples so that they won’t burst in the oven. Mix the lemon rind and sugar together and divide this between the apple cavities, Pop a rosemary sprig into each apple. Set aside with the lemon juice until ready to use.

Reduce the oven temperature to 180ºC/ fan 160ºC/ gas 4 and continue cooking for a further 45 minutes.

Resisting the temptation to baste the meat, spoon off and discard any excess fat from the pan before arranging the apples and new potatoes around the meat. Spoon a little lemon juice into each apple. Return the roasting tin to the oven and cook for a further 45 minutes until the pork is thoroughly cooked, the potatoes tender and the apples are soft and sticky. If at this stage the crackling is not done to your liking, cut the whole of the rind away from the meat, cut it into strips with kitchen scissors and place them on a baking sheet and return to the oven at 200ºC/ 180ºC fan/ gas 4 for about 15 minutes, keeping the meat, potatoes and apples warm meanwhile.)

Serve with your favourite green vegetable or some leafy green salad.

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Rolled Shoulder of Lamb

Rolled Shoulder of Lamb

Prep – 20 mins, Cook 1 hr 40 mins approx, Serves 6-8

Ingredients – 60ml/4tbsp pine nuts, 50g/2oz fresh basil , 2 cloves garlic, peeled and chopped, 75g/3oz pitted green olives, salt and freshly ground black pepper, 1 boned shoulder of Farmer’s Choice Lamb weighing 1.3kg/3lb, 500g/1lb potatoes, 2 red peppers, deseeded and cut into chunks, 2 red onions cut into wedges.

Method

Preheat the oven to 220ºC/Fan 200ºC/425ºF/Gas Mark 7. Place the pine nuts, basil, garlic and olives on a large board, then use a large sharp knife to chop them all together until you have a rough paste. Season with salt and plenty of ground black pepper. Unroll the boned shoulder and place skin side down on a board. Scatter the basil paste over the meat, rubbing it into all the crevices and cut surfaces. Roll up the shoulder of lamb and tie it together with string at regular intervals to make a neat parcel.

Place the lamb in the centre of a large roasting tin. Roast for 10 mins. Reduce the temperature to 180ºC/Fan 180ºC/350ºF/Gas Mark 4 and roast for 40 mins.

Remove the roasting tin from the oven, add all the vegetables and toss together until coated in the pan juices. Roast for a further 40 mins. Transfer the meat to a board and leave to rest for 10 mins, covered with foil. Keep the vegetables warm in a serving dish.

To serve, thickly slice the lamb and serve with the roasted vegetables.