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Pork Chops served with Plum Cabbage and Pear and Sage Sauce.

Serves 4

 

4 Pork Chops

 

½ Savoy Cabbage Finely sliced

1 Medium Onion halved and finely sliced

12 Ready to eat Prunes sliced lengthwise

 

100ml Sweet Plum Vinegar - Reserving 2 tblsp for the Cabbage.

2 Pears Peeled and Cubed

1 Small Cooking Apple Peeled and Cubed

12 Sage Leaves Shredded

 

Method

Grill the Pork Chops until Golden Brown and Cooked through.

Put the Sweet Plum Vinegar and Apple and Pear into a small Saucepan and cook until the apple has broken down and stir well. Add the Sage Leaves, stir and keep warm.

 

Fry the Onion in a medium saucepan with the reserved Vinegar for 5 mins until browned. Turn heat down to low.

Add the Prunes and Cabbage to the Pan and season. Stir well and put the pan lid on and ‘steam’ until the cabbage is hot and tender - couple of minutes.

 

Share the Cabbage mixture between four warmed Plates, place the Chops alongside, add a spoonful of the sauce and serve with Boiled New Potatoes.

Beef in Sweet Blackberry Vinegar

Recipe used at Feast East Saturday 6/3/10 at Chilford Hall

And Gary Boyce Butcher Methwold 9/4/2010

 

450g Stewing Beef

4 tblsp Sweet Blackberry Vinegar

Stock Cube

1 ½ tblsp flour

Water

 

Put the Beef into an oven proof casserole dish and pour on the Sweet Blackberry Vinegar and a small pinch of salt, give the Beef a good mix around to thoroughly coat all pieces. Put into the fridge for about 3 hrs or overnight.

Stir the Beef around a couple of times during the marinade time.

Add the Stock Cube, mix thoroughly then stir in the flour- this will help to thicken the sauce whilst it is cooking.

Add seasoning if you wish. Pour in enough boiling water to nearly cover the meat and give a final stir before putting in the oven 180C for 2 ½ -3 hrs. Serve with Boiled or Mashed Potatoes and Seasonal Vegetables.

 

This would work equally well with the Sweet Minted Cider-Vinegar and Casserole Lamb or

Sweet Apple and Cinnamon Vinegar and Casserole Pork.

Use up the Turkey Crumble

Crumble

3oz Wholemeal / Plain Flour

3oz Butter / Marg

1oz Oats

1oz Stuffing (Dried unmade):- Sage and Onion or your favourite

                                            Christmas one eg;- Chestnut

 

Rub Butter/Marg into the flour then stir in the other

ingredients and put to one side.

 

Filling

1lb Cooked Meat Diced -Turkey, include uneaten sausages, ham,

                                      other cold roast meats.

1 ½ oz flour

1oz Butter / Marg or 1tblsp Olive Oil

¼ pt Milk

5oz Natural Yogurt

6oz Broccoli Florets (blanched)  - you could use left over cooked

                                                  sprouts and carrots

1tblsp Sweet Plum Vinegar

 

Heat Butter / Marg / Oil in saucepan put in the cold meat and stir thoroughly, add the flour and cook for 1 minute stirring all the while.

Add the Vinegar stir then gradually add the milk stirring all the while, add the yogurt. Heat untill sauce has come to the boil and is thick.

Add the Broccoli / Cooked veg and stir .

Put the mixture in an oven proof dish and top with the crumble mixture.

Bake in a preheated oven 190 C for 20 mins

 

 

 

Mushroom Salad with Horseradish Vinegar

 

Small Button Mushrooms or large mushrooms broken into pieces ( try not to get open ones as they turn everything black! )

1 tblsp Rape or Olive Oil

2-3 tblsp Sweet Horseradish  Vinegar

Salt and Pepper to taste

 

Put Mushrooms in a Bowl.

Pour over the Oil and Vinegar and season to taste,  stir well.

Leave to marinade for ½ an hour then serve.

Lovely as an alternative to grilled mushrooms.

 

 

 

Hot and Spicy Chicken Breast

As used at Gary Boyce Methwold Butcher Tasting 9/4/2010

 

Skinless Chicken Breasts Allow 1-2 per Person depending on size

Allow 1tblsp of Chatney Sauce per Portion

Water

 

Place the Chicken Portions in a Casserole Dish spread with the Chatney Sauce.

Place in the Fridge to marinade overnight.

Add 1 tblsp water per portion to the dish and place in the Oven and cook 160C 1hr until Tender. Check the juices are clear before serving.

Serve hot with Boiled Potatoes or Rice and Steamed Seasonal Veg. OR

Leave to go cold and cut into Goujons and serve in a wrap with crispy lettuce and sliced tomato for a delicious lunch.

Champ Cakes with Cherry Tomato and Basil Dressing.

 

Champ Cakes

550g / 1lb 4oz Floury Potatoes roughly chopped

225g / 8oz Leeks thinly sliced

200ml /7fl oz Milk

1 Egg beaten

Seasoning

Flour for shaping and Olive Oil for Brushing.

 

Dressing

225g / 8oz Cherry Tomatoes, quartered

1 tblsp Olive Oil

2 tblsp Basil Vinegar

Salt and Pepper

 

Boil Potatoes until tender. Put Leeks and milk into another pan, cover and cook over a low heat until tender, Drain and keep the liquid.

Mash the potatoes, add the leeks and enough of the reserved liquid to make a soft but not sloppy mixture.

Season to taste then chill for at least an hour.

Put the Tomatoes, Oil and Vinegar into a pan and cook until the Tomatoes start to break up, season to taste and set aside.

With floured hands make the Potato and Leek mixture into Eight Flat Cakes. Brush lightly with oil and Grill under a pre-heated Grill on high for 2-3 mins each side until Golden Brown on each side. Heat the dressing through and serve with the Champ Cakes and a crisp salad.

 

 

Fish

An alternative to poaching in milk

 

White Fish Steaks or Fillets

2-3 tblsp Horseradish Vinegar

1 tblsp Water

S & P

 

Put the Fish into an Oven Proof Dish and pour over the Vinegar, Water and Seasoning if required and Cook in

Pre-Heated Oven (180C)

Cook for 20 mins until Fish is cooked through.

Caramelised Vegetables

 

Assorted Vegetables -

Baby Carrots or larger ones cut into chunks

Shallots peeled and left whole- Larger onions can be quartered

New Potatoes

Parsnips

Inch long pieces of Leek

Sweet Vinegar of your choice

 

Place the Vegetables in a lidded oven proof dish.

Add ¼ pt of water and 60mls of a Vinegar of your choice.

Mix well and pop into a pre-heated oven 150-180C

Cook until just tender, remove the lid and cook for a further 10 mins to caramelise

 

Plum Baked Gammon

When baking your Gammon instead of Glazing it with Honey

Use A Jar of Wild Plum Jelly.

There are 5 flavours for you to Choose from:-  

Plain Plum, Plum with a hint of Chilli, Plum with Rosemary, Plum with Mint or Plum with Chilli

 

Follow the instructions on the packaging or from your butcher for cooking and  replace the honey with A Wild Plum Jelly

Winter Coleslaw

 

½ Medium White Cabbage

2 Eating Apples

1 Onion

1 Medium Carrot

Salt & Pepper to taste

2 tblsp Oil

3 tblsp  Scrubby Oak Fine Foods Vinegar of your choice.:-

             Horseradish or a Herb one works well.

             Try teaming up the Vinegar with the meat ie:-

             Spiced Orange with Duck,  Plum with Duck, Pork, Venison.

 

Grate Cabbage, Carrot and Apples, finely Chop Onion. Mix together.

 

Mix Oil and Vinegar together in a large saucepan and heat until boiling. Add the Cabbage mixture and stir well until all well coated and heated through. Serve.

 

Beef in Sweet Plum Vinegar

 

450g Stewing Beef

4 tblsp Sweet Plum Vinegar

Stock Cube

1 ½ tblsp flour

Water

 

Put the Beef into an oven proof casserole dish and pour on the Sweet Plum Vinegar and a small pinch of salt, give the Beef a good mix around to thoroughly coat all pieces. Put into the fridge for about 3 hrs.

Stir the Beef around a couple of times during the marinade time.

Add the Stock Cube, mix thoroughly then stir in the flour- this will help to thicken the sauce whilst it is cooking.

Add seasoning if you wish. Pour in enough boiling water to nearly cover the meat and give a final stir before putting in the oven 180C for 2 ½ -3 hrs. Serve with Boiled or Mashed Potatoes and seasonal Vegetables.

Pork in Sweet Plum Vinegar

As used at Gary Boyce Methwold Butcher

Tasting 9/4/2010

 

450g Casserole Pork

4 tblsp Sweet Plum Vinegar

Stock Cube

1 ½ tblsp flour

Water

 

Put the Pork into an oven proof casserole dish and pour on the Sweet Plum Vinegar and a small pinch of salt, give the Pork a good mix around to thoroughly coat all pieces. Put into the fridge for about 3 hrs.

Stir the Pork around a couple of times during the marinade time.

Add the Stock Cube, mix thoroughly then stir in the flour- this will help to thicken the sauce whilst it is cooking.

Add seasoning if you wish. Pour in enough boiling water to nearly cover the meat and give a final stir before putting in the oven 180C for 2 ½ -3 hrs. Serve with boiled Potatoes and seasonal Vegetables.

Beef Casserole with Sweet Blackberry Vinegar

 

As used at La Hogue Local Food Fair 18-19/9/2010

 

650g Stewing Beef

5tblsp Sweet Blackberry Vinegar

1 Large onion

1 ½ tblsp Flour -  Arrowroot can be substituted for Flour for a Gluten Free Dish

Water

Seasoning

 

Cut the Beef into inch size cubes, removing any tough sinew, Put Beef into an oven proof casserole dish.

Roughly chop the onion and add to the meat, pour on the Blackberry Vinegar and give the whole a good stir, add small pinch of salt and pepper and stir again.

Leave to marinade in the fridge for at least 3 hours.

Stir a couple of times during the marinating time.

Once marinated remove from the fridge and mix in the flour / arrowroot, this will thicken the liquor and give a rich thick sweet sauce.

Add chunky veg if wished. Pour in enough water to just cover the meat and stir well.

Place in pre-heated oven 180C for 2½ -3 hours.

Serve with Boiled or champ potatoes and Seasonal Veg if not added to the casserole

 

Other Scrubby Oak Vinegars can be used in this recipe in addition to other types of Meat or Game

Choose whichever flavour combinations you desire.

They all make a great warming Casserole or Stew on a cold night.

Creamy Liver and Mushroom Stoganoff

 

300g / 10 ½ oz Lambs Liver

1 tblsp Oil

1 tblsp Sweet Oregano Vinegar

10g / ¼ oz butter

2 Onions Chopped

454g / 1lb Assorted Mushrooms ;- Button, Shitake, Brown Cap / Chestnut

1 chopped Garlic Clove

1 tblsp flour

360ml / 12 fl oz dry white wine

200ml; / 7 fl oz Stock

1 tsp Dijon Mustard

3 tblsp Creme Fraiche

Salt & Pepper

 

Method

 

Cut the Liver into thin Slices

Heat the Oil in a saucepan and quickly brown the slices of Liver, remove from the pan and set aside.

Add the butter and Vinegar to the pan and when the butter has melted add the onions and cook stirring frequently until softened.

Add the mushrooms and Garlic. Mix well and cook on high heat to prevent the Mushrooms boiling in their own juice.

Sprinkle the flour over the Mushrooms and cook stirring for a couple of minutes.

Slowly pour in the Wine and stock, stirring all the time for about 3-4 minutes until the sauce has thickened.

Reduce the heat to Low, Stir in the Creme-Fraiche and Dijon Mustard, add the Liver slices and cook gently for another 3-4 minutes.

Season to taste and serve with Rice or Noodles and a Green Salad.