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Previous Seasonal Recipes from
Talton Mill Farm Shop and Delicatessen |
| Potato-topped
Chilli Beef |
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Parsnip & Potato
Topped Venison Pie |
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Oven: 190°c
2 tbsp olive oil
675g diced braising steak
2 onions, chopped
2 garlic cloves, crushed
1 tbsp tomato puree
400g can of kidney beans
400g can of chopped tomatoes
300ml beef stock
2 tbsp Tabasco
900g potatoes, peeled and cut in half
25g butter
Salt and pepper
Heat the oil in a saucepan and brown the meat.
Transfer to a plate, then fry the onions and garlic gently
for 5 minutes.
Return the meat to the pan and add tomato puree, drained
and rinsed beans, tomatoes, stock and Tabasco. Season and
simmer for 30 minutes until tender.
Meanwhile, boil the potatoes for 15 minutes. Drain, cool
and coarsely grate. Spoon the chilli mixture into a 1.4L
ovenproof dish.
Scatter the potatoes on top, dot with the butter and bake
in the oven for 25-30 minutes until golden.
Serves 6.
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Oven: 200°c, 400°f, Gas 6.
45ml olive oil
1 onion - chopped
1 garlic clove - chopped
3 rashers streaky bacon - chopped
675g venison mince
115g mushrooms - chopped
2tbsp flour
475ml beef stock
150ml port
2 bay leaves
1 tsp thyme
1 tsp Dijon mustard
1 tbsp redcurrant jelly
675g potatoes- peeled and chopped
450g parsnips - peeled and chopped
1 egg yolk
50g butter
Nutmeg
Parsley
Heat oil - fry onions, garlic & bacon.
Add venison and fry until browned.
Mix in flour. Add stock, port, herbs, mustard and jelly.
Boil for 30-40 minutes.
Meanwhile, boil parsnips and potatoes together until soft,
approximately 20 minutes. Drain and mash with the egg yolk,
butter, a little nutmeg and chopped parsley. Season.
Place the venison into an ovenproof dish.
Spread the potato/parsnip mash on top.
Bake in the oven for 30-40 minutes.
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| Blackcurrant Curd |
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Preparation Time: 10 mins
Cooking Time: 25 mins
Makes about one big jam jar full
Ingredients:
450g blackcurrants
450g cooking apples, peeled and chopped
225g unsalted butter (for each 450g fruit purée)
4 large eggs (for each 450g fruit purée)
450g caster sugar (for each 450g fruit purée)
First make the blackcurrant purée. Put the blackcurrants
and apples in a pan with a drop or two of water and cook
slowly until softened. Don't worry too much about de-stalking
as they are now passed through a nylon sieve. Measure the
purée and assemble the unsalted butter, eggs and
caster sugar, following the guidelines above. Put the purée
into a double saucepan or a bowl over a pan of simmering
water. Add the butter and sugar and dissolve. Beat the eggs
lightly, strain into the mixture and stir until it thickens.
Do not allow it to boil as it could curdle. When thick,
pot and store. Eat within 3 months and keep in the fridge
once opened.
This unusual alternative to the much loved lemon curd
is unbelievably delicious as a filling for a sponge cake,
or spread on to warm, freshly made scones.
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| Butternut Squash
with Pancetta and Egg |
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Piquant Pork Casserole |
Preparation Time:
5 mins
Cooking Time: 30-35 mins
Serves: 4
Ingredients:
4 slices butternut squash, 1" thick, with any seeds removed
a little vegetable oil
200g pancetta, diced
100g mushrooms, sliced
4 spring onions, sliced
4 large eggs
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Place
each piece of squash on a baking sheet and rub a little oil
on top. Season. Bake for 20 minutes or until tender. Meanwhile,
fry the pancetta and sauté for 3-4 minutes or until
it is crisp. Add the mushrooms and onion and sauté
for a further 2 minutes. Heap the above mixture on top of
the butternut squash and make a hollow in the centre of the
mixture. Carefully crack an egg into the hollow and bake for
8-10 minutes or until the egg is baked to your liking.
Serve hot with tomato salad.
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Preparation Time:
5 mins
Cooking Time: 1½ - 2 hours
Serves: 4
Ingredients:
450g lean pork cubes
1 leek, sliced
2 sticks celery, sliced
1 clove garlic, crushed
1 tbsp tomato purée
1 tbsp Worcestershire sauce
300ml orange juice
2 tbsp paprika
2 tbsp English mustard
Place pork cubes into an ovenproof casserole dish. Add leek,
celery, garlic, tomato purée, Worcestershire sauce,
orange juice, paprika and English mustard. Mix well, cover
and cook in a preheated oven 140°C for 1½ - 2 hours
until tender. Check every now and then that it is not becoming
too dry. Add a little water if necessary.
Serve with mashed swede, potato and carrots. |
| Spanish-ish Pasta
Bake |
|
Harvest Pumpkin Bread |
Preparation Time:
10mins
Cooking Time: 30 mins
Serves: 4
Ingredients:
300g dried penne pasta
2 tbsp olive oil
2 cloves crushed garlic
1 medium onion, finely chopped
1 red pepper, deseeded and chopped
1 x 400g can chopped tomatoes
1 tbsp tomato purée
1 tsp dried thyme
150ml water
100g Serrano ham, roughly chopped
150g Talton Smoky sausage, roughly chopped
freshly ground black pepper
100g cheddar cheese, grated
Cook the pasta following the instructions on the packet. Drain
well and keep covered. Heat the oil in a pan and lightly sauté
the garlic, onion and red pepper for 10 minutes or until soft.
Add the chopped tomatoes, tomato purée, thyme and water
and allow to simmer for 10-12 minutes. Add the ham and sausage,
season with pepper and heat through. Place the cooked pasta
in a serving dish; pour the tomato sauce over the top and
sprinkle with the grated cheese. Place under a preheated grill
and cook until the cheese is golden and bubbling.
Serve with a fresh green salad and crusty bread.
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Ingredients:
1 cup caster sugar
¼ cup margarine
¼ cup apple sauce
2 eggs
1 cup solid packed pumpkin
2 cups plain flour
½ tsp salt
2 tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ cup raisins
1 tsp grated orange rind
juice of half an orange
½ cup chopped walnuts (optional)
Lightly grease a 9" x 5" x 3" loaf tin. Beat
sugar, margarine and apple sauce until creamy and light (about
5 minutes). Add eggs one at a time and continue to beat. Add
pumpkin and mix until smooth. Combine flour, salt, baking
powder, baking soda and cinnamon. Stir into pumpkin mixture
and mix until smooth. Add raisins, orange rind, orange juice
and nuts (optional). Stir well and pour into loaf tin. Bake
at 350°F for 60-65 minutes.
Cut into 12 slices.
This recipe and the one below
are both American Halloween recipes and are therefore given
using the original US 'cup' measurements. 1 cup = 8oz |
| Sweetcorn Fritters |
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Pumpkin-Banana Shake |
Preparation Time:
5 mins
Cooking Time: 20 mins
Serves: 2
Ingredients:
2oz plain flour
2 tbsp milk
good pinch of paprika and/or cayenne
1 large egg yolk
¼ teaspoon salt
grain from 2 cooked corn
1 large egg white, stiffly whipped
Boil the corn for 5-10 minutes and allow to cool. Stand the
cobs on a board and slice the grains from the cob by pushing
down with a sharp knife. This is actually surprisingly easy
and is a good alternative to corn on the cob for those with
dodgy teeth. Mix the ingredients in the order given, then
drop tablespoons of the thick batter into hot butter in a
heavy pan and fry until golden brown both sides.
Corn fritters are popular in the southern states of the USA
where they like their soul food hot, spicy and fired. They
would typically be eaten with fried chicken. They are also
good for Saturday breakfast or brunch with bacon and grilled
tomatoes. Talton Mill sweetcorn is picked daily and is as
sweet and delicious as it sounds! |
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Ingredients:
1 cup plain yoghurt
1 banana, sliced
2 drops vanilla
1 cup cooked chilled pumpkin.
To cook the pumpkin, place peeled pumpkin on a baking tray
brushed with a little vegetable oil in a hot oven until tender.
In a blender, process the yoghurt, cooked chilled pumpkin,
banana and vanilla. Blend until smooth and serve immediately.
Makes 3 delicious servings. |
Click here
to open a printable version of the recipes above.
You will need Adobe Reader to view the pdf document. |
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Mill Home Page New Seasonal Recipes |
| Talton Mill, Newbold
on Stour, Stratford upon Avon, Warwickshire. CV37 8UG |
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