Recipes To Inspire
Boeuf en Daube a la Delia
This is my most favourite recipe – so easy and it can sit around for hours, in fact days, for people to arrive and it will still taste delicious –
Take a joint of Silverside, Top Rump, LMC…any slow cook joint, whatever size. The following quantities are for a joint of around 1.5kg,
Marinade the joint overnight in 10fl oz of red wine, 2 tablespn olive oil, 2 tablspn red wine vinegar, 2 onions, carrots sliced, bay leaf, 2inch strim of orange peel, 1/2 tspn black peppercorns, 6 allspice berries, 2 cloves garlic, fresh thyme, salt.
Next day, dry meat, fry it in oil and add to casserole dish. I now chop in extra carrots, onions, celery, a tin of tomatos, a few dark gilled mushrooms, the rest of the marinade. Add some stock so everything is nearly covered. Bring to the boil and put into the oven at about 140C and cook for about 3 hours. Leave to sit in its own heat for at least 30 mins and if longer no harm will come to it. The beef should be so tender that you just put in a fork and it falls apart – “pulled beef” if you ask me. If you want to thicken the sauce you can do this with cornflour etc but for a very hearty dish I tip in a few red lentils about 40 mins before the end of cooking to absorb all the flavours and make a really thick “gravy” to go with the beef. Serve with horseradish, basmati rice and a cabbage salad with carrot, sultanas, apples, celery – whatever you feel like, to give a crispy contrast to the casserole. It can be served for any occasion and is our family`s tip top favourite for any winter`s day.
…here is a Spiced Beef Casserole for Christmas
100g each of prunes and apricots,
150ml orange juice
150ml dry sherry
Zest of one orange
1kg cubed beef (you can use venison)
1tsp peppercorns, 1tspn coriander seed, 1tsp salt,1/2tsp cinnamon, nutmeg
450ml beef stock
3 medium onions sliced
2tblspn balsamic vinegar
Place fruit in bowl with juice and sherry and leave for 1 hour or overnight. Crush peppercorns and coriander and add to other spices and salt. Brown meat, soften onions, return to pan, add spices and flour, stir and cook for 2 mins. Add stock and liquid from fruit, bring to boil, add vinegar. Cook in oven at 150C for an hour and a half or until tender. Add fruit just before eating it so it is heated through. Thanks to Amanda and Stuart for this recipe.
Beef cooked in black pepper and yogurt
This is another favourite and so easy, Beef baked in Yogurt, Madhur Jaffrey
As with both the above serve with basmati rice and a really good crunchy cabbage based salad. Alternatively, it is excellent with classic red cabbage cooked with apples, brown sugar and vinegar. Both dishes can go in the oven and just sit and wait warm while guests/family arrive.
Mutton Loin Chops and Heart
Tracy will buy all our hearts. Using all the parts of an animal, you can make delicious meals at budget prices. Tracy sent through the following recommendiation, “I just sliced 6 hearts, added about half a pint of the stock, put mutton loin chops on the top and cooked on 110 C for about 4 hours in a covered casserole. I thought it worked quite well as obviously the fat from the chops melted into the hearts and kept it all moist and added to the taste.
I must admit, I do that quite a lot, make batches of various stocks, then just slow cook the meat, be it lamb, pork or beef with some of the stock, then near the end, I thicken the remaining juices with potato starch which I think gives a better gravy than cornflour, and add a few chopped herbs or spices and salt and pepper. The flavour of the meat is so good, I don’t like to cover it up too much with sauces.”
Peking Duck – Easy, quick and really delicious.
A Romshed duck will feed 10 people communal style with the following Peking duck recipe: You just need to buy chinese pancakes – we get them in packs of 100 from the chinese supermarkets in London – they are really cheap and you can keep them in the freezer.
Turn oven up high – 200C, dissolve 2 teaspn soft brown sugar in 4 tablespoons soya sauce, spread across duck and put in oven until well browned. Turn it down a bit and continue to cook for about an hour, maybe more – the meat wants to be pulling away from the bone and the skin really crispy. When cooked leave the duck to sit for 20 mins.
Lay the table with small dishes of sliced cucumber, spring onions/red onions thinly sliced, hoisin sauce and plum sauce, both easily available from any supermarket. Warm through the pancakes – I do it in a steamer and keep them wrapped in napkins. Add them to the table so everyone can reach everything. Tear up the duck – it should just pull away from the bone, slice the skin into thin slices and put it in a warmed dish so it stays warm. Everyone can now tuck in, spreading a small bit of everything into a pancake and wrapping it up and continuing until it is all finished! If you have vegetarians you can do an alternative option to duck – we often do savoy cabbage very thinly sliced. This could be a starter but it is also pretty filling and with fewer people is really a meal in itself.
A Seasonal Pork recipe
The following recipe for Pork and Quince Casserole is so easy and seasonal. Contact us through our Contact Page.
Some Lamb Recipes
Breast of Lamb
Breast of lamb is considered the poorest cut of a lamb and in consequence hugely under-rated. We have enjoyed roast breast as follows – unroll your boned and rolled joint, make a herb stuffing using parsley, onions, garlic, thyme etc mixed with some bread crumbs, spread across the meat, roll it back up again and tie tightly. Roast fast for 20 mins and then turn down and roast slowly for another hour or so. Any fat is absorbed by the stuffing and it is delicious.
The following recipe is from EatDrinkKent (see our links page) for Lamb Breast Chops with Onions and Chickpeas.
Some Pork recipes For Your Half Pig
The idea of the following recipes is that it gives you some really easy, quick to do meals with your pork. They have all been tried and tested either by us or by our friends and family.
Roast Pork and Pulled Pork
You can roast any cut and with all cuts I think it is hard to overcook pork and far better to do this than to undercook it. It is such an easy meal – it will not spoil if it has to sit around.
Our favourite cut is shoulder on the bone, cooked for a very long time, very slow so the meat just pulls off the bone – called “Pulled Pork” and quite the fashion now.
You can do this for a boned and rolled shoulder of pork too. Check the cooking times for the size of your joint but for a large joint for 8 people we put it in a very hot oven for 30mins to get the crackling really good and then turn it down to 120C and cook for a further 5-7 hours without being covered. I have seen recipes, which say you can cook it fast followed by 23 hours at 100C.
For all roasting joints including leg and loin, for extra flavour chop up root ginger, garlic and rosemary and with a sharp knife press it into the gaps between the scored skin. Some slivers of lemon peel poked into the meat is also really good. For the best crackling do not use any salt and make sure the joint is dry and well scored before putting it into the oven.
The best accompaniment is red cabbage and apple which you can slow cook in the oven alongside the pork. If you put baked potatoes in the oven at the same time, your whole meal could not be easier. Or try a green cabbage, apple and carrot salad, especially if serving pulled pork in rolls – that could be a meal the next day with leftovers.
If you do not want to make a separate apple dish you can cut up a few eating apples and just poke them under the joint half an hour before the end and you get delicious apple sauce with no trouble.
There are any number of pork casserole recipes and you can use any cut for these, just cook shoulder for longer and leg and loin for less time. Our favourite is Pork with Prunes and it could not be easier. The recipe refers to noisettes so loin or leg, but we have used shoulder and it works just as well, just not quite so elegant. For 4 people soak 0.5kg of prunes in half a bottle of cheap white wine for at least an hour or and longer if they are not ready to eat prunes. When they have soaked long enough, roll as much pork as you want in flour, salt and pepper and fry it quickly in butter and/or oil. Put it in a casserole dish and just cover with the wine, cook until tender – 45 mins for loin and longer for shoulder. When cooked add the prunes, bubble and reduce the juice if necessary, add some red currant jelly, salt and pepper, slowly add cream so it does not curdle and it is ready to eat. It will only improve by sitting around if nobody comes when you want them to.
Pork Liver is fairly strong tasting and not to everyone`s taste on its own. However, the following pate is, we think, delcious. You can make a whole pate and freeze it in small packs.
750g pigs liver, 250g pork belly/fat bacon, 1 clove garlic, 5 anchovy fillets or 1 teaspoon anchovy essence, 3-4 rashers streaky bacon, Salt/pepper, 0.5pint of white sauce.
Mince the pork, add chopped garlic and anchovies, salt and pepper. Mix well. Stir in the white sauce. (You can leave this out and it just means the pate is rather crumbly and falls apart).
Line a tin with the bacon rashers, fill with the mixture, cover with buttered paper and bake in a tin of water for 40-50mins in a slow over. Press lightly and allow to cool. Run a little clarified butter over the top if not using immediately.
There is only a small piece of tenderloin in each pig. We have greatly enjoyed the following recipe for Pork Tenderloin with Lentil Salad and Yogurt sauce. It is pretty quick to prepare and you can make everything well in advance, just cooking the pork very quickly at the last minute. It is a good meal to have if you have vegetarians to feed as the lentil salad is a meal in itself, particularly if you add a green salad to go with it all.
This is a very popular cut. It is fatty but very tasty and needs a long cook so all the fat comes out. It can be treated very simply as a roast – similar to a shoulder, but if you put it on some beans they absorb the fat and make a really delicious accompaniment to the meat, providing an all in one meal. I always put it in really hot to get the crackling good and then turn it down for a long cook.
For a great pork belly recipe go to AKentishKitchen website (see our links page) to Pulled pork belly with coffee.
Beans and Pork
The following recipe comes from Amanda –
“My beans and pork was with a piece of streaky pork (belly) and really yum and I do it in the slow cooker”.
500g haricot beans (cooked), 2 onions chopped, 2 sticks celery chopped, 2 tablesp Dijon mustard, 2 tablesp soft light brown sug, 3 tablesp molasses, 2 tablesp wine vinegar, pinch of ground cloves, 1 tablesp tomato puree, 750g streaky pork.
Put all the ingredients into casserole, top up with water to just cover the beans. Bury the pork in the mixture, bring slowly up to the boil, skim off any scum, stir the beans.
Cover tightly and cook in preheated oven 180C/350F for 2-2.5 hrs, add more water if dry after half time. Add salt to taste.
To serve cut pork into slices or chunks (I find it just dissolves into pieces) and serve with wholemeal rolls.
Whenever I sell pork to a restaurant they take any spare trotters I have, as they are so versatile.
Here is a recipe made by Julian, who told me at the time it was absolutely delicious! He said “My memory is I simmered the trotter for 3-4 hours in water, onions, bay, thyme plus some carrots, some salt. I then dried and roast in the oven (hot) for 30-45 minutes with some orange zest.”
A Raised Pork Pie
This was sent to use by John who made this delicious pork pie using cheeks and trotters.
“The pig is a noble beast, and few are nobler than those at Romshed Farm. It’s a lot easier than you think to show them some respect by turning their cheaper cuts into something delicious. You need some time but surprisingly little skill to turn a couple of pig’s cheeks and a trotter into a old-fashioned pork pie that costs very little and tastes miles better than anything you will find in a supermarket. I made this pie using a recipe from Jane Grigson’s Good Things, very slightly adapted. Having never made pastry before, I was pleasantly surprised to find that the traditional hot water crust was nothing like as difficult as I imagined. The only essential pieces of equipment I needed were an eight- inch cake tin with a removable bottom,and a large stockpot or saucepan for making the jelly.
2 lb pork bones, including a pig’s trotter. Large carrot, sliced. Medium-sized onion stuck with two cloves. Bouquet garni. 12 Peppercorns.
A single Romshed trotter with shinbone will be ideal. Some of the meat can be removed from the shin and added to the filling.
Jane Grigson advises you to deal with the jelly the night before you make the pie. Put the bones and vegetables into a large pan, cover with water to within an inch of the top and bring to the boil. Fix on the lid and leave to bubble gently for 3-5 hours. Be sure to add no salt. Strain off the liquid into a clean pan and boil it down hard to about a pint. Season with salt, pepper and a little lemon juice, and put it into a cool place to set.
You may find you only need to boil down half the stock. The rest can be turned into soup. The appearance of the jelly will improve if you strain it through a fine sieve or a paper coffee filter. If your jelly will not stay solid at room temperature, boil it for longer.
2 lb boned shoulder or neck of pork, or pig’s cheeks, with one part fat to two parts lean, ½ lb very thinly cut green, bacon rashers, 1 teaspoon sage or other fresh herbs, ½ teaspoon each nutmeg, cinnamon, ground cloves, allspice
Salt, freshly ground black pepper.
Two large Romshed pig’s cheeks should be enough. Jane Grigson makes the obvious point that the better quality pork you use, the better the pie will be. You can substitute gammon or ham for the bacon. My only change was to reduce the amounts of spices by half.
Chop the pork and bacon as finely as you can, removing skin and gristle. Add the seasonings and mix well together. Fry a small piece of this mixture to test the flavour, remembering that cold dishes always require stronger seasoning.
Hot Water Pastry Crust
1 lb plain flour, 7 oz water, 6 oz lard, ½ teaspoon salt, Beaten egg.
Following Nigel Slater, I substituted 6 oz of goose fat for the lard. Jane Grigson gives the option of adding a tablespoon of icing sugar, but I didn’t do this.
Sift the flour, salt (and sugar) into a bowl and make a well in the middle. Bring the water and the lard to the boil in a saucepan and pour into the well immediately, mixing with a wooden spoon until the dough forms a smooth ball. Cover and leave to cool a little. When it is still warm, remove about one quarter of the dough to make the pie lid. Roll out the dough on a board, so that it is an even thickness. Shape it into a circle and a couple of rectangles to line the base and the inside walls of the cake tin. Try to ensure there are no cracks, otherwise the juices will leak out. The fewer joins, the better. Pack the filling inside the pie, mounding it up nicely in the centre to support the lid. Brush the rim with beaten egg and lay on the lid. Any trimmings can be used for artistic decoration. Leave a hole in the centre about the diameter of a pencil, which should stay open during cooking. Brush the top of the pie and the decorations with beaten egg. Bake for 30 minutes on a metal baking sheet at Mark 6 (400F), then 1 ½-2 hours at Mark 3 (325F). Let the pie cool a little, then carefully remove it from the cake tin, brush the sides with beaten egg and replace it on the baking tray in the oven for about 20 minutes to turn golden brown. To prevent the top of the pie from turning too dark, you can cover it with brown baking paper. Take it out of the oven and leave to cool a little. Warm the jelly to a liquid, and pour it gently through the hole. The jelly should spread all around the pie. Leave to cool and refrigerate.
If the jelly starts to leak out through the crust, you can plug the leak with a little flour and water paste, which can be scraped off later with a knife.”
All gammon needs a good soaking before you cook it to reduce the saltiness and replace some of the moisture lost during curing. Cover it in water overnight and throw away the water. If you have a large gammon you could do this over 24 hours or more, changing the water a couple of times.
Then bring it to the boil in some water and throw that away before baking it in the oven, according to a Delia Smith recipe as follows:
Calculate the cooking time at 20mins per 450g. Wrap the gammon loosely in tin foil and put it into oven at 160C. 30 mins before the end of the cooking time, take it out and put the juices to one side. Turn the oven up to 200C.
Peel the skin off with a sharp knife and then score the remaining fat into diamond shapes. Mix up 2tblspns of mustard powder (less for a smaller joint) and smear it across the scored fat. Sprinkle demerara sugar across the top and press in whole cloves at the corners of the diamonds. Put it back in the oven for the remaining 30 mins.
Take it out of the oven, pour the kept juices over the top, cover with foil and leave to sit for about 45 mins if you are eating it hot, or much longer if cold.
There are lots of ways to cook a gammon and some of our customers have cooked it in coke, cider, ginger beer etc. Our method does not allow for a lot of juice.
Giblets and Roasting Your Chicken
I am quite often asked how to deal with the giblets which come with your chicken and so I thought I would do a little note on them and describe how we think our chickens are best prepared.
Giblets provide the base for the most delicious gravy. Put your giblets (minus the liver which you can quickly fry for a snack on toast or use in a stuffing) into a smallish saucepan. Add a clove or two of garlic, a whole onion, thyme and bayleaf (both very easily grown in the garden and available fresh throughout the year), peppercorns and carrot and celery. Cover with water, bring to the boil and leave to simmer while the chicken cooks.
Roasting The Chicken
Roast chicken makes such an easy meal. When we roast our chickens we chop an onion and several cloves of garlic into large chunks which we place in a roasting tray under the chicken. If you have a few slices of lemon and some fresh tarragon (also very easily grown in your garden) add these too. Liberally cover the chicken with large grinds of pepper, salt and olive oil and place in a hot oven (180 –200 C). Cook at this heat for about 30 mins until golden brown and then turn down to 160C. Cooking time will vary according to the weight of the chicken but in our experience it is quite difficult to overcook them. We allow another hour for a smaller chicken and 1.5 hours for a larger one. When it is cooked (test by putting a knife into the centre of the chicken to ensure no pink juices come out), leave it to sit for 20 mins or so – no harm will come to it, if you leave it for longer.
If you have a large chicken the onions will start to get overcooked before the chicken is ready. At this stage or towards the end of your cooking time, take the chicken out of the baking tray. Pour any juices from the inside of the chicken into the tray. Put the chicken into another tray and either leave it to continue to cook or leave it to sit in a warm oven until you need it.
Put the tray with the juices onto a hot hob, add a teaspoon or two of cornflour and some stock from your giblets, bring to the boil, continue to add the giblet stock and stir until you have the right consistency for the gravy. You may find there are more juices from the cooking chicken which you can also add at this stage. We leave the onion, tarragon and lemon in the gravy as they add to the meal. The giblets and juices make all the flavour you need for the gravy although you may choose to add a little salt and pepper.
When you have finished enjoying your roast chicken, the carcass, the remains from the giblet pan and all leftovers can be put in a saucepan, just covered with water and simmered in exactly the same way as for the giblets (with all the same herbs etc). This will make the most delicious stock as a basis for a soup and another meal! Risottos are particularly good.
We hope you enjoy your chicken and if there are any recipes you think are particularly good we would love to hear about them.
As a variation on a roast chicken try Roast Chicken with lemons, olives and Sumac. It is easy and deliciously fresh.
Marinaded chicken with Dates, Olives and Capers
The following recipe is from Ottolengi. Joint your chicken (if you would like us to do that for you let us know when you place your order) and use all the joints. My sister, Amanda, is a great cook and says it is very easy and very delicious.