Produce News and Seasonal Recipes from Talton Mill Farm Shop and Delicatessen WHAT'S NEW! We are proud to announce Talton Mill are the winners of "The Best Farm Shop / Farmers Market" - Warwickshire Life Magazine. Click here to open a printable version of the recipes. You will need Adobe Reader to view the pdf document. Braised Venison Sausages in Red Wine   Asparagus Risotto Pre-heat oven: 200ºc, 400ºf, Gas 6 1lb / 450g venison sausages 1oz butter 1 tbsp olive oil 8oz / 225g diced bacon or pancetta 8 small shallots – peeled 1 clove garlic – chopped 10 fl oz / 275ml red wine 2 bay leaves 1 tsp thyme 6oz / 175g button mushrooms – quartered 1-2 tsp plain flour 1 tbsp redcurrant jelly Salt and pepper In an ovenproof casserole dish melt oil and butter. Over a medium heat, gently brown sausages for about 15-20 minutes. Then remove onto a warm plate. In the same dish and oil brown the bacon, shallots, garlic and mushrooms – about 5 minutes. Then add enough flour to absorb oils. Slowly add the red wine to create the sauce. Whisk in redcurrant jelly and herbs and season with salt and pepper. Return the sausages to the pan, cover with the lid or foil and cook in the oven for 30-40 minutes. Serve with creamed potatoes and seasonal vegetables. Serves 2 – 3.   ½ oz / 15g butter 2 cloves garlic – crushed 1 onion – finely chopped 8oz / 250g risotto rice 1 litre vegetable stock 6 fl oz / 175ml single cream 12oz / 375g asparagus – chopped 3oz / 90g Parmesan – grated Melt butter in a large pan. Add garlic and onion. Cook until soft – about 3-5 minutes. Add in rice. Add a little stock. Stir – continue until all stock is used. Add chopped asparagus. Simmer for 20 minutes. Add cream and Parmesan then season with freshly ground black pepper. 4 tbsp toasted pine nuts can be added with the cream and Parmesan if required. Rhubarb Crumble   Roast Potatoes with Feta Cheese and Cherry Tomatoes Pre-heat oven: 180ºc, 375ºf, Gas 4 10–12 sticks of rhubarb 8 tbsp caster sugar 1 tsp ground ginger 100g butter 100g Demerara sugar 200g plain flour Discard any rhubarb leaves. Wash sticks and slice. Put into saucepan and simmer with caster sugar and a little water for about 10 minutes. Mix in the ginger and transfer to a deep ovenproof dish. Topping. Put flour and sugar into a large bowl. Rub in the butter until mixture resembles breadcrumbs. Sprinkle onto the rhubarb and bake in the oven for 30-40 minutes until golden brown. Serve with double cream or ice cream. Serves 4.   Pre-heat oven: 220ºc, 425ºf, Gas 7 6 large potatoes Olive oil 150g Feta cheese 10 cherry tomatoes - halved Peel potatoes and cut into wedges. Boil in pan for 5 minutes. Drain well and then place on a baking tray. Drizzle with olive oil and roast for 50 minutes, turning occasionally. Turn off the oven when potatoes are golden brown. Crumble on Feta cheese and add cherry tomatoes. Return to the oven and leave for 10 minutes. Serve with gammon joints / boiling bacon. Asparagus with Quick Hollandaise Sauce     1 ½ lb / 625g asparagus Salt and pepper 1 tbsp lemon juice 1 tbsp white wine vinegar 4 egg yolks 5oz / 150g unsalted butter – melted Trim ends of asparagus. Place in a pan of salted boiling water. Simmer for 5-8 minutes until tender but still firm. Put lemon juice and vinegar into a food processor / blender. Add yolks and blend briefly. With the machine running, slowly pour in the melted butter. Season to taste. Serve immediately. Ladle Hollandaise sauce over drained asparagus. Squeeze a little lemon juice over if desired. Serves 4.     Back              Talton Mill Home Page              Previous Recipes Talton Mill, Newbold on Stour, Stratford upon Avon, Warwickshire. CV37 8UG