Recipes

 
« Older Entries

Chocolate Easter Nests

Friday, March 22nd, 2013

Ingredients

200g chocolate (milk or dark)
50g butter
3tbsp golden syrup – gently warmed
100g rice crispies or cornflakes
You will need approx 3 chocolate mini eggs for each nest

Method

  • Melt the chocolate and butter together
  • Add the warmed golden syrup and stir well
  • Add the rice crispies and gently stir making sure  all the crispies are coated in chocolate
  • Divide mix into 12 cup cakes and place the mini eggs in the centre of each one
  • Leave to set

 

Posted in Cakes, Recipes | Comments Off

Venison Casserole with herb dumplings (serves 8)

Friday, March 8th, 2013

Created by Shaun Carthy, Head Chef at Orchard Park

Ingredients

24oz diced venison from Lagan Farm Shop
3oz diced streaky bacon
1 bay leaf
2 juniper berries
1small carrot, onion, leek
2 tbsp olive oil
1tsp redcurrant jelly
2 stalks celery
1 beef stock cube
1 tbsp tomato puree
20z frozen redcurrants
1 glass red wine
2oz dark bitter chocolate
Dusting of flour for venison

Method

  • Peel and roughly chop onion, carrot and celery
  • Add tsp olive oil to pan and sweat chopped vegetables off gently until soft
  • Place veg in casserole dish and set aside
  • In same pan as veg softened add another tsp of olive oil and diced venison and brown off
  • Once brown add the flour to the venison and stir through
  • Place the venison on top of the veg in the casserole dish and place on low heat on hob
  • Add the red wine and slowly reduce down
  • Once all above cooked through add tomato puree, stock cube, bay leaf, thyme, redcurrant jelly and juniper berries
  • Place in oven at 150c for 2 hrs
  • 15mins before end of cooking time add the chocolate and the frozen redcurrants
  • Season to taste and serve with celeriac mash and roasted root vegetables

 

Posted in Recipes | Comments Off

Anya’s Rice Pudding Recipe

Thursday, March 7th, 2013

Here’s a great recipe for Rice Pudding:

Rice Pudding (serves 8)

Ingredients

2 cups of rice (Basmati or brown)
¼ cup unsalted butter
¼ cup milk
¼ cup double cream
3 egg yolks
½ cup sugar
1 ¼  tsp cinnamon
1 ½ tsp nutmeg
¾ cup raisins
¾ cup currants
Cinnamon sticks for garnish

Method

  • Steam the rice and once cooked set aside
  • Pre-heat oven at 18c
  • Put raisins and currants into a small saucepan and cover with hot water and bring gently to the boil, remove from heat and allow fruit to soak and plump up
  • Stir butter into cooked rice – leave to stand
  • In a mixing bowl whisk together milk, cream, eggs yolks, sugar, cinnamon and nutmeg
  • Pour mixture into rice and stir through
  • Drain raisins and currants and fold into rice mixture
  • Grease 9” x 9” baking dish with butter and add rice mix
  • Place in oven for 45 minutes, uncovered
  • Serve garnished with a cinnamon stick and serve warm

 

Posted in Recipes | Comments Off

Anya’s American style Ricotta pancakes with honeycomb butter & banana

Monday, February 11th, 2013

Ingredients to serve 6 – 8;

  • 1 1/3 cups ricotta cheese
  • ¾ cup milk
  • 4 eggs, separated
  • 1 cup plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 50g butter

For the honeycomb butter;

  • 250g unsalted, softened butter
  • 100g sugar honeycomb (crushed)
  • 2 tbsp honey

Method;

  • Combine Ricotta, milk and egg yolks
  • Sift flour, salt & baking powder – add to Ricotta mixture
  • Whisk egg white and fold through the batter – do this slowly a little at a time
  • To make the honeycomb butter place all ingredients into a bowl and mix well – put to one side until pancakes cooked
  • Heat large frying pan using a little of the butter (do not leave pan unattended)
  • Using a small ladle (remember these need to be small pancakes that stack) put mixture into pan  and cook on low to medium heat for 2 minutes
  • Using a palate knife to loosen the edges of the pancake and gently toss the pancake into the air so it comes down onto the pan on the uncooked side – cook for further 2 minutes.
  • When evenly browned remove from pan and place on plate and cover with foil
  • Cook the next pancake using the same method

To serve;

Put a layer of sliced banana on the first pancake, top with 2nd pancake and top that with dollop of the butter and decorate with a little icing sugar.

Posted in Cakes, Recipes | Comments Off

Lagan Farm Shop Pork Belly with Rhubarb compote

Wednesday, December 12th, 2012

This is a delicious alternative for Sunday lunch or an evening with friends – simple to make and easy to cook.  Serve with leek and potato mash. Serves 4

Ingredients

½ Pork Belly, de-rinded and boned out – speak to one of our butchers who will help you with this.
For the compote;
1lb rhubarb1/2pt red wine
3oz butter
10 cardamom pods
5oz brown sugar

Method

  • Place foil in the bottom of a roasting dish, with sufficient to wrap around the meat if needed.  Place a rack in this dish and place the belly of pork on top
  • Season with generous amounts of black pepper.  Wrap the pork in foil parcel to cook
  • Place in hot oven for 20mins, then turn down the oven temperature 150c / 300f / Gas mark 2 for the rest of the cooking time – approx. an hour or just over
  • 15minutes before the cooking time is up, open the foil to brown the top of the meat
  • Now make your compote;
  • Wash and slice the rhubarb into small chunks, melt the butter in a saucepan and add the rhubarb and sauté until it changes colour
  • Add the sugar, red wine and cardamom pods then simmer gently for 10mins
  • Remove the pork from the oven – the meat will be crispy on the outside and moist and succulent inside.  The fat will have dripped away into the bottom of your roasting dish
  • To serve : Place meat on board and slice into long pieces and drizzle the rhubarb compote  over the pork

Posted in Pork, Recipes, Seasonal | Comments Off

Posh Fish Pie

Wednesday, December 12th, 2012

This is a lovely recipe that is perfect for the pre-Christmas run up before life goes meat-tastic!  It is a favourite recipe of our Orchard Café chef Shaun and is simple and easy to make.  It is also a great dish to freeze ahead.

Ingredients:

2 small onions
4 cloves
2 bay leaves
2 pint milk
20fl oz of double cream
2lb of salmon fillet
1lb of coley fillet
80z crayfish tails
8 oz butter
3 oz plain flour
Chopped parsley
Grated zest of 2 lemons
4lb floury potatoes
Salt & freshly ground black pepper

Method

  • Heat oven to 175c / Gas mark 4
  • Stud the onions with the cloves and put in a large pan with the bay leaf, 30fl oz of milk, the cream and all of the salmon & coley
  • Bring to the boil and simmer for 8 minutes
  • Lift the fish out onto a plate and strain the cooking liqueur into a jug
  • When the fish is cool enough to handle, break into large flakes discarding any bones and skin
  • Put into a large bowl and add the chopped parsley, lemon zest and crayfish and with your hands very gently mix together – handle with care so as not to ‘mush’ all the ingredients
  • Place the mix into an ovenproof dish
  • Make a white sauce with the fish stock, flour and 4oz butter.  Add the seasoning and when cooked through pour over the fish mix and gently mix together
  • Boil the potatoes until soft, drain, mash and add the rest of the butter and then beat enough of the remaining milk to form a spreadable mash
  • Spoon the potato over the fish and fork the surface
  • Bake for 30-40mins until piping hot and golden brown
  • Expert tip – add spinach and egg for a richer taste but if you do this the dish is then unsuitable for freezing.

Posted in Recipes, Seasonal | Comments Off

Harvest Braised Pork with Apples and Cider

Monday, October 29th, 2012

Harvest braised pork with apples and cider

This is a hearty autumn dish and a perfect way to celebrate Apples days at Orchard Park!

Ingredients
4 thick belly pork strips or spare rib chops from Lagan Farm Shop
1 tbsp olive oil
6 rashers unsmoked streaky bacon with the rind
6 juniper berries, crushed with the back of a spoon
2 cloves of garlic finely chopped
1 large cooking apple, peeled, cored and sliced
2 medium onions, chopped small
5fl oz dry cider
11/2 lb potatoes, peeled and thickly sliced
A little butter
Sea salt and cracked black pepper

Method

  1. Trim away any excess fat on the pork strips.  Heat some oil in a frying pan and brown the pork on both sides, then transfer into a wide, shallow casserole
  2. Next, using the same pan fry the bacon rashers a little until the fat starts to run, then using a draining spoon, place the bacon on top of the pork and season.
  3. Sprinkle over the juniper berries and garlic, then spread the apples and onions on top.  Add the cider and cover with a layer of overlapping potatoes.  Top with a few dabs of butter and cover the dish first with greaseproof paper and then a close fitting lid.  Transfer to the oven and cook for 3 hrs (gas mark 1, 275f, 140c)
  4. Towards the end of the cooking time, preheat the grill to its highest setting.  When the oven time is completed, place the dish under the grill so the potatoes become brown and crispy.
  5. Serve with braised red cabbage – delicious!

Posted in Pork, Recipes | Comments Off

Braised Lagan Farm beef in red wine

Friday, October 12th, 2012

Ingredients

800g beef topside or round shoulder (ask our butchers for help!)
20ml oil
1 carrot, fresh thyme. fresh rosemary, 1 small onion, 1 stick celery, 1 tbsp tomato puree
60g bacon trimmings – blanched
1 garlic clove with skin on
200g fresh tomatoes cut into quarters
500ml of red wine
500ml stock

Method

  1. Season the meat with salt & pepper and heat oil in pan, when hot add the meat to the pan and brown.  When fully coloured remove from pan
  2. Add the all the other ingredients to the pan and gently cook until soft.
  3. Add the stock to the pan and stir well.  Reduce the liquid until it resembles syrup and then add the meat and wine.
  4. Cover the pan and braise the meat at 180c/Gas 4 for approx 1 1/2 hours, turning occasionally.
  5. Remove the meat from the pan and reduce the sauce (you may need to add a little cornstarch here)
  6. Strain the sauce and skim the fat, season to taste adding a little more of the stock.
  7. Carve the meat and place on serving dish, cover with a small quantity of the sauce before serving.
  8. Garnish with blanched carrots, baby leeks, mange tout, pear onions – or similar vegetables of your choice.

Posted in Beef, Recipes | Comments Off

Sticky Rack of Lamb with Mint

Friday, August 10th, 2012

If  it’s September, it has to be our classic British lamb and mint combination!

Serves 3 to 4

Ingredients
8 cutlet rack of lamb from Lagan Farm Shop
50ml good quality balsamic vinegar
2tbsp chopped fresh mint (available from our plant department!)
4tbsp balsamic syrup
4tbsp mint jelly

Method

  • Make criss-cross cuts in the lamb going through the fat, put into a non-metallic dish, pour over the vinegar and add the mint.  Cover and leave for a least 1 hour.
  • Heat the oven to 200c, 180c fan, 400f, gas 6.  Remove the lamb from the marinade and brush off the mint.  Put the lamb in a roasting tim and roast for 45 mins.  Meanwhile mix the balsamic syrup and the mint jelly together – this will be easier if you heat it a little. Brush the lamb with this every 10 minutes whilst it is roasting.
  • Let the lamb rest before carving into cutlets.
  • Delicious served with the remainder of the jelly mix, green beans from the garden and salad potatoes.

Posted in Lamb, Recipes | Comments Off

Beef Brisket Sandwiches with Bourbon BBQ Sauce

Thursday, July 26th, 2012

Beef brisket is a budget cut, ideal for feeding a crowd. Here, it’s slow cooked, tossed with a bourbon bbq sauce and put into soft buns. Use this ‘Master’ bbq sauce as a great basic recipe and add extras like bourbon, chipotle or citrus to ‘tweak’ it depending on your preferences.

Ingredients

  • 1.5kg beef brisket from Lagan Farm Shop
  • Olive oil
  • 1 tsp Celery seeds
  • 2 tsp Mustard powder
  • 1 tsp Onion salt
  • 1 tsp Garlic salt
  • 1 tbsp golden castor sugar
  • 10 soft white rolls
  • 100ml bourbon whiskey

For the ‘Master’ bbq sauce

  • Olive oil
  • 1 small diced onion
  • 2 cloves garlic – chopped
  • 500ml passata
  • 3 tbsp tomato puree
  • 150ml cider vinegar
  • 125g soft brown sugar
  • 1 tbsp hot chilli powder (more if you like it really hot!)
  • 2 tsp celery salt
  • 1tbsp paprika
  • 3 tbsp Worcestershire sauce

Method

  1. To make the bbq sauce, heat 1 tbsp oil in a large saucepan. Add the onion and garlic, cook until soft. Add all other ingredients and bring to the boil, turn down heat and simmer for 15 mins
  2. Heat the oven to 150c /fan130c/gas 2. Rub the meat with some olive oil, sprinkle the spices on both sides and put in a baking dish with a shallow rack. Pour some water in the bottom and cover with foil. Cook for 4-5 hours until really tender and flaky.
  3. Pull apart the meat with a fork and discard any extra fat. Put the bourbon whiskey and sauce in a pan and mix well then add the shredded meat and heat through. Serve in soft white rolls (a nice extra touch is to add pickles).

Posted in Beef, Recipes | Comments Off

« Older Entries