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Andy's Frozen Food now available at Pilley Community Shop & Longdown Farm Shop

After a very busy couple of months building our kitchens and then restocking our freezers, we are delighted to confirm that many of our quiche, puds & cakes etc  can be found in the freezers at Pilley Community Shop Facebook Pilley Stores

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and also Longdown Farm Shop , Ashurst, Near Southampton longdownfarm.co.uk

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We also have many of our meals to buy direct from us at Danestream Farm. or we can deliver locally..more details to follow on the website.

Please call 01425 618128 or 07792 469684 for more details

We have moved !

We are delighted to confirm that our purpose built kitchens are now based at :

Danestream Farm

Sway Road

New Milton

BH25 5QU

More details of where our frozen ready meals are available to buy will follow soon.

 

Please contact us on 01425 618128 or 07792 469684 for enquiries.

 

Lamb Breast - Char Roasted

 
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Char Roasted Lamb Breast
 
 
 

ingredients

  • about 600g/1lb 5oz belly or breast of lamb, unrolled 
  • 4 tbsp chopped rosemary
  • 4 tbsp chopped thyme
  • 2 garlic bulbs
  • 3 tbsp yellow mustard seeds
  • 3 tbsp fennel seeds
  • 2 tbsp celery salt
  • 5 tbsp olive oil

Method

  1. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface.
  2. Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern.
  3. Combine the chopped herbs and spices in a bowl with the oil.
  4. Rub the mixture into all the scored gaps of the meat and place in a roasting tin.
  5. Preheat a grill or griddle to high.
  6. Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring.
  7. Roast for one hour 30 minutes, or until cooked through

 

Printable version here

Char_Roasted_Lamb_Breast.pdf

 

 

char roasted lamb

 

 

 

 

Chicken & Rosemary Cassoulet

A tasty January supper

Chicken & Rosemary Cassoulet

Total cooking time – 1 hour

Serves 2

  • Chicken legs – free range - 2
  • White onion diced – 400g
  • Carrots diced – 200g
  • Celery diced – 200g
  • Cloves garlic crushed – 2
  • Cannellini  beans – 1 tin ( or soak dried if preferred )
  • Puy lentils – 100g
  • Rosemary fresh – large sprig ( or dried rosemary – 3 teaspoons)
  • Chicken stock – 3 pints or ( 4 stock cubes & 3 pints water )
  • Double cream- ½ pint
  • Cornflour – 2 tablespoons & ¼ cup water
  • Salt & pepper
  1. Remove skin from chicken legs, coat with oil  and cook in oven until crispy. (180c- 20 mins)
  2. Add diced veg to a pan and sweat with a little olive oil & butter for 5 mins on a low heat
  3. Add chicken legs and stock
  4. Bring to the boil and cook for approximately 45 mins on a low heat
  5. Add Puy lentils and continue to cook for 15 to 20 mins
  6. Drain and add the Cannellini  beans and the cream
  7. Bring up to a simmer and thicken with the cornflour and water mix
  8. Once thickened, add seasoning to suit your taste
  9. Serve in a large bowl placing the crispy skin on top

Delicious served with chunks of warm bread - enjoy

 

printable PDF version     Chicken_and_rosemary_cassoulet.pdf

 

rosemary