Chicken Masala Curry – Our House of Spice

New in the shop this week: Our House of Spice – A range of spice packs to make a ‘HOT’ or ‘Mild’ curry – Tempt your taste buds

Chicken Masala Curry with a medium spiced tomato & onion sauce

Masala Curry

Masala Curry

Serves 4 – Cooking time 45 mins

You will need:
4tbsp Vegetable oil
1 1/2 Large onion finely chopped
400g Tin chopped tomatoes
1 Tablespoon tomato puree
100mls Water
700g Chicken

1. Add the oil to a saucepan & medium low heat for 2 minutes
2. Add onions & cook until slightly browned at the edges approx. 20 minutes
3. Add spice packet, tinned tomatoes, tomato puree & water, stir & cook for 4 minutes
4. Add chicken & cook on a medium heat for 20 minutes, adding water whilst cooking if a thinner sauce is required. Add salt to taste

Enjoy:)

Chicken Masala Curry

Chicken Masala Curry

Festival Special – Venison Chili

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As well as selling from the Beacons Farm Shop and to the catering trade, you’ll find us out and about at many festivals and events during the summer months.

Shows and festivals where you’ll find the Welsh Venison Centre outdoor catering van serving up our award-winning varieties of sausages, gourmet venison burgers, steaks and venison chilli with nachos is a special on the menu this year.

You will find us at Glastonbury this weekend and Green Man Festival in August

Ingredients:

Vegetable oil

500g venison mince (ask our butcher at the farm shop)

1 onion

1 red pepper

1 stick celery

8 red chillies

1 garlic clove

Tomato purée

Pinch Mixed spice

Pinch ground paprika

Game or beef stock

Red wine ¼ bottle

Tin of chopped tomatoes

Salt and pepper

Tortilla/nachos

Welsh cheddar cheese

Method:

  • Heat the vegetable oil and add the venison to a frying pan. Fry the meat until golden-brown all over. Put the venison into separate bowl and set aside.
  • Using the same frying pan, add the onions, red peppers, celery, red chillies and garlic and fry until soft.
  • Add tbl spoon of tomato purée, turn down the heat and gently fry for ten minutes.
  • Add the spices, stock, red wine and tin of chopped tomatoes and bring to the boil.
  • Add the venison back into the frying pan, reduce the heat to very low and simmer for one hour.
  • Plate up your chilli on a bed of tortilla/nachos and sprinkle on some grated welsh cheddar cheese

Enjoy

welsh venison centre - festival fun

welsh venison centre – festival fun

Happy Easter – Roast Saddle of Lamb

Easter Welsh Lamb

Easter Welsh Lamb

 

An Easter Special from:

Darren Tattersall – Head Chef – Lake Country House Hotel and Spa.

Roast Saddle of Lamb, Pea’s, Morel’s, Roast Baby Gem, Confit potato, Basil Jus.

Serves 4

Ingredients

1 Saddle of Lamb (Boned)

Lamb Bones from the Saddle

3 Onions

2 Carrots

2 bulbs Garlic

10 Basil Stalks

2 Shallots

100g morels

250g Fresh Shelled Peas

1 Bunch Asparagus

2 Baby Gem Lettuces

3 red skin Potato’s

Micro Red Basil for Garnish

 

Method

Trim the Saddle of lamb of all sinew and excess fat, roll up and tie with string every inch along. Sear in a pan to colour and then roast in an oven at 185 degrees for 25 minutes to medium rare. Rest for 15 minutes before serving.

Roast the Lamb bones with 2 onions, 2 carrots, 1 bulb of Garlic and 10 Basil stalks, once golden Brown Place in a pan with water and simmer for 12 hours, strain the stock and put it back on the stove and reduce by two thirds, pass through muslin.

Blanch the peas in salted boiling water for 2-3 minutes, refresh in iced water. Take half the peas and pop the peas out of the outside skin. Take the other half and make a puree by getting half a diced onion and 1 clove of garlic, sauté the onion and garlic in butter for 3-4 minutes till translucent, add the peas and cover with milk, boil for 5 minutes till soft and blend in a blender, pass through a fine chinois.

With a pastry brush gently brush all the dirt from the outside of the morels, cut in half length ways and clean the dirt from the inside as well. Sauté in melted butter and a pinch of salt for 3 minutes until just soft.

Cut the asparagus down by about half and peel the bottom of the tips, Blanch in boiling salted water for 2-3 minutes until tender, refresh in iced water,

Peel the potatoes and with an apple corer get 112 pieces out of the potatoes. In a deep oven tray put 1 garlic bulb, 2 shallots and sat fill with oil and the potato’s and put in oven at 140 degrees for 45-60 minutes until tender. Lift out onto kitchen paper to drain excess oil.

Take the outer leaves off the baby gem then cut in half length ways and wash under cold water, sauté face down in butter till golden brown.

To plate up warm all ingredients and arrange nicely on a plate with 2 nice slices of the lamb saddle.

Happy Easter

Happy Easter

Happy Easter

 

RESTipe – spoil your mum this weekend

RESTipe

Spoil a special lady in your life this weekend

Wake up in the morning and treat your mum with a Welsh brew tea, coffee or hot chocolate.
Make her some yummy porridge or toast with pure Welsh Honey drizzled on.

Then for the most important part of the day…. Start cooking the dinner while she sits back, puts her feet up and relaxes.

Pick up your leg of lamb, on the bone or boned and rolled from your local farm shop

leg of lamb. Welsh Brew Tea, Coffee & Hot Chocolate. Pure Welsh Honey. NomNom Welsh Chocolate. Welsh Lady Mint Sauce

Leg of lamb. Welsh Brew Tea, Coffee & Hot Chocolate. Pure Welsh Honey. NomNom Welsh Chocolate Welsh Lady Mint Sauce

 

Ingredients:

Leg of lamb
2large cloves of garlic
Fresh rosemary
Salt & pepper

How to cook….. Welsh venison centre style

  • Preheat the oven to 200C/400F/Gas 6.
  • Crush the garlic cloves and finely chop rosemary.
  • Sprinkle over the lamb and add salt and pepper
  • Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven
  • remove the foil after 30 minutes and leave in over for 50-60 minutes
  • Make the gravy
  • Slice the lamb, pour over the gravy and serve with some fresh vegetables.
  • Add some fresh rosemary and a tea spoon of Welsh lady mint sauce
  • Enjoy:)

Don’t forget – flowers for middle of table and some delicious NomNom Welsh Chocolate for afters

HAPPY MOTHER’S DAY!

 

Rugby weekend special

Image

 

Rugby Weekend Special – Top Rump Steak 

Enjoy a tasty steak while you cheer on the boys 

With an important game ahead of us; Wales vs England, why not pick up some steaks along with a chilled local cider, beer or apple juice 

Recommended by your butcher: Top Rump Steak; flash fry

Flash Fry: 

Get your pan hot, add a small amount of oil 

flash fry steak, 3-4 minuets each side for medium/rare. 5 minuets each side medium/well. 

Leave to rest for 2 minuets 

serve with home cut chips, mushrooms and onion rings 

add a sauce: pepper sauce (from the farm shop)

 

Come on Wales!!

Gwlad Gwlad 

 

 

 

 

Shoulder of Pork – Recipe

Shoulder of pork, Helen Mon Sea Salt & Abervalley Apple Juice

Shoulder of pork, Halen Mon Sea Salt & Abervalley Apple Juice

Shoulder of Pork – Elaine Morgan own recipe

• Should of pork – boned and rolled
• Salt and pepper – Halen Mon sea salt
• Abervalley Apple Juice
• Vegetables – carrots, swede, butternut squash, onion
• Roasted veg – carrots, red onion, peppers
• Cooking apples

Pick up your shoulder of pork from your local farm shop – cut and prepared by your butcher while you wait. You can also pick up Halen Mon sea salt, Abervalley Apple Juice and your vegetables.

Cut and prepare roasted vegetables

Place the pork in roasting tray along with the vegetables; carrots, swede, butternut squash and onion

Season with salt and pepper and a bottle of Abervalley Apple Juice.

Cover with foil and place in oven for 8 hours at 120

Take the foil off for last hour and increase heat for that extra crispy crackling

Serve with a gravy, apple sauce and roasted vegetables

Enjoy 

Winter Warmer – Venison Casserole

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Ingredients
• 1kg (2lb 4oz) diced venison (from your local farm shop)
• 2tbsp oil
• 25g (1oz) butter
• 1 large onion
• 1 swede
• 2 carrots
• 2 garlic cloves, crushed
• 100ml (4fl oz) red wine
• 500ml (18fl oz) beef stock
• 5 sprigs fresh thyme
• 1 sprig rosemary
• 1tbsp redcurrant jelly
• Juniper berries 6-8
Preparation
1. Heat the oil in a large saucepan, brown the meat in batches, remove from the pan and set aside.
2. In the same pan, melt the butter then add the onion, swede and carrots, cook until softened and lightly browned. Add the garlic and juniper berries and cook for another 2 minutes, stirring often.
3. Now add the wine to the pan, let it bubble for a minute, then add the stock along with 100ml (4fl oz) water. Return the meat to the pan, add the thyme, rosemary, bring to the boil and reduce to a simmer. Allow to cook for a further 3 hours or until tender. Stir in the redcurrant jelly to the pan for the last 5 to 10 minutes of cooking time. Check the seasoning before serving.
Enjoy!

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