Festive Recipes

Just a few alternatives for that festive table.

Cranberry Glazed Roast Beef with Mulled Wine Gravy and Yorkshire Puddings

cranberry-glased-roast-beef

Ingredients:

  • Sirloin Beef Joint (you can also use rib or topside joints)
  • Shallots or small red onions x 8
  • Cranberry Sauce 75g
  • Mulled Wine 1 pt
  • Beef Stock 300ml
  • Gravy Granules

For the Yorkshires:

Allow 100g – 175g of raw meat per person for boneless joints and 225g – 350g for bone-in joints. – (Gas mark 4 – 5, 180ºC, 350ºF)

Time to cook: Rare – 20 mins per 450g plus 20 mins, Medium – 25 mins per 450g plus 25 mins, Well Done – 30 mins per 450g plus 30 mins.

Method:

Take the beef sirloin joint and place onto a rack in a roasting tin and open roast in a preheated oven. 50 mins before the end of the cooking time place 8 shallots or red onions, peeled and left whole, into the pan and return to the oven.

Meanwhile make the Yorkshire pudding batter. In a bowl mix together flour with the eggs, then add milk and whisk until smooth. Add 1 chopped red onion and the fresh thyme and mix thoroughly. Season with salt and pepper.

To make the glaze for the beef mix together 45ml cranberry sauce with 45ml mulled wine. Brush over the beef during the last 15 mins of cooking time. Once cooked wrap the beef loosely in foil and allow to rest. Increase the oven temperature (gas mark 7, 220ºC, 425ºF), Divide 30ml oil between 12 small Yorkshire pudding tins and heat in the oven for 5 – 10 mins. Pour the batter into the heated tin and cook for 20 – 25 mins until well risen and golden.

To make the gravy add 300ml hot beef stock to the roasting tin and stir to mix with any meat juices. Drain off any excess fat and transfer to a saucepan. Add 150ml mulled wine and 30ml cranberry sauce. Bring to the boil for 5 – 10 mins, add 15ml gravy granules and stir until thickened.

Roast Loin of Pork with Bacon, Black Pudding and Cranberry Stuffing with Rum soaked Apples

roast-loin-pork

Ingredients:

For the Stuffing:

For the Apples:

  • Eating Apples
  • Lemon
  • Rum
  • Ground Ginger

Allow 100g – 175g of raw meat per person for boneless joints and 225g – 350g for bone-in joints. (Gas mark 4 – 5, 180ºC, 350ºF)

Time to cook: Medium – 30 mins per 450g plus 30 mins, Well Done – 35 mins per 450g plus 35 mins.

Method:

To make the rum soaked apples cut 2 – 3 eating apples in half or into thick slices and remove any pips. Rub the cut surfaces with a little lemon juice and place into a dish. Pour over 150ml rum and add a pinch of ground ginger. Cover and leave to soak for as long as possible or overnight ensuring the cut surfaces are immersed in the rum.

Take a pork loin or leg joint and dry the rind, score and rub with 1 tbsp oil and 1 tbsp salt mixed with 1 tsp ground ginger. Place on a rack in a roasting tin and open roast in a preheated oven.

For the stuffing, mix together sausagemeat, chopped bacon, chopped black pudding, fresh breadcrumbs, chopped cranberries and chopped onion. Season with salt and pepper and mix well. Shape into 12 – 15 balls and cook alongside the pork for 20 – 25 mins until cooked through. Add the apples to the oven for the last 10 – 15 mins of cooking time, place around the pork.

and last but not least

Spiced Rack of Lamb with Roasted Red Cabbage

rack-of-lamb

Ingredients:

For the Red Cabbage:

  • Red Cabbage 450g finely shredded
  • Onion 1 sliced
  • Eating Apples 2 peeled, cored and chopped
  • Orange zest and juice (1 orange)
  • Orange Marmalade 2 tbsp
  • Red Wine Vinegar, 3 tbsp
  • Cinnamon ½ tsp
  • All Spice ½ tsp
  • Pinch Nutmeg
  • Butter 1oz

Allow 2-3 cutlets per person. – (Gas mark 4 – 5, 180ºC, 350ºF)

Time to cook: Medium – 25 mins per 450g plus 25 mins, Well Done – 30 mins per 450g plus 30 mins.

Method:

Place the red cabbage, onion, apples,  zest and juice of the orange, orange marmalade, red wine vinegar, cinnamon, all spice and pinch of nutmeg into a roasting tray or large ovenproof dish. Mix well and dot with butter, cover with foil and roast for approximately 1½ hours, stirring halfway through until the cabbage is tender.

Take the rack of lamb and calculate the cooking time. Make slits into the lamb and stuff with the zest of 2 oranges. Place onto a rack in a roasting tray and open roast.

To make the spiced butter, mix together 20z butter with 1tsp cinnamon and 2 tsp all spice.

During the last 20 mins of cooking time spread the butter over the lamb and return to the oven for remaining cooking time.

 

Goodwood Home Farm

Goodwood Home Farm EstateAs many of you may have noticed we are delighted to be selling Goodwood organic milk, cream, cheese and even rose veal and it would seem that every time we go to visit Goodwood Home Farm the sun comes out for us. Goodwood Estate Goodwood Home Farm is set at the heart of the 12,000 acre Sussex estate and is one of the largest lowland organic farms in the UK. One of the 92 fields Goodwood Home Farm manage Organic farming has run through the Richmond family for many years, in fact, The Duchess, The Earl of March’s mother,  was one of the founding members of the Soil Association in the 1950s and passed her passion and knowledge down through the family who are equally dedicated to environmental enrichment, sustainability and the importance of good, healthy food. They very kindly gave us a tour of the farm, we are not jealous at all of their office!!! This is the view from Tim’s window (Tim Hassell, Home Farm General Manager). Dairy cows out enjoying the sunshine Home Farm raise native breeds, some indigenous to the Sussex Downs. The girls in the image are taking a rest after milking. They have a herd of 200 milking cows, mostly Dairy Shorthorn cross with a Sussex bull, a breed which originated in the 16th century. The milk is non-homogenised, to you and I means it tastes just like milk used to as the cream sits on top and you have to shake it before use! The milking and bottling is all done at Home Farm. These girls can produce 30 litres of milk a day each – 15 litres each per milking.very full udder I think this pregnant cow is ready to be milked. Goodwood Milk now online at Farmer's Choice The mothers and calves are kept inside for while after giving birth but the majority of these girls and their calves will stay outside in the grounds of Goodwood all their life. They are fed on forage grown on the estate; this is a mix of clovers, oats, whole crop barley, whole crop silages and wheat, beans and vetches.  They also graze the prime grassland around Home Farm ensuring they are naturally healthy, thus producing wholesome, excellent quality meat, milk, cream and cheese. Dairy cowes just calved Goodwood use the organic milk to make their range of handmade cheeses in the cheese room next to the dairy. Charlton is a creamy, firm textured farmhouse cheese with long rich flavours and a tangy finish. Levin Down is a deliciously rich and creamy soft white cheese which melts in the mouth, whilst Molecomb Blue is an award-winning soft blue veined cheese which is rich, full bodied and irresistible with a dark smokey grey crust having won a gold star at the Great Taste Awards and we stock them all. Sam (Sam Naylor who deals with the wholesale side of the farm) gave us the exciting news that their Charlton Cheese won a Gold Medal, at the British Cheese Awards, in the Traditional Cheddar Category and got Best Organic Cheese – 1st out of 75 entries. Award winning Charlton - hard cheese Their male Dairy Shorthorn calves are fed on the same home grown food as the other cattle. They are allowed to roam outside during the summer months and in deep straw barns year round to produce deliciously tender Rose Veal. Male Dairy Shorthorn calves out enjoying the sunshine The Southdown breed of Lamb has flourished on the South Downs for hundreds of years. Southdowns lambs are bred purely for their meat and graze particularly well on the chalk ground of the South Downs. The leg of lamb won Gold Star at the Great Taste Awards whiles the Southdown shoulder of lamb has been awarded two Gold Stars. The sheep grazing in one of the 92 fields Home Farm manage. All Goodwood produce can be traced every step of the way from field to fork. They are totally committed to the care of their livestock and to the sustainability of the countryside. No pesticides or fertilisers are used ensuring that the wildlife, hedgerows and centuries old natural ecosystem is protected and that the produce is as wholesome as the land from which it comes. We finish up at Goodwood by taking a drive around the estate – not all 12,000 acres, just the fields surrounding the racecourse to get a glimpse at some of the 92 fields they manage.  The Estate views are second to none! Goodwoods Racecourse held within Home Farm Estate Some days are so much better than others.