Pleasures on a Plate

Venison Goulash.

Goulash v. Stew?

All goulash is a stew, but not all stews are goulash. Goulash is a spiced Hungarian stew with a thinner, ‘soupier’ gravy, defined by paprika and a slightly thinner, aromatic sauce.

Diced haunch or shoulder is your key ingredient. Approach the basics as a stew or casserole favouring flavours including paprika, caraway seeds, garlic, and sometimes marjoram.

We like to deepen the flavour with a good glug or two of Bloody Mary Ketchup and two or three spoons of Redcurrant Jelly. It’s a great combo enhancing the flavour of the goulash-style supper.

Served with a good hunk of bread, it makes a fulfilling supper – delicious.Duck, or Pigeon Breast Bruschetta

Duck (particularly wild duck breast pre-ordered from your butcher) and pigeon breast meat is strong, gamey meat. So, it works well as a starter, sliced thinly, because you don’t need much to enjoy this incredible taste sensation.

Bitter rocket and sweet roasted peppers with our sweet / sour, delicious Cranberry Sauce, bring all these flavours together so well.Roast Guineafowl.

If you don’t know it, Guineafowl is milder than pheasant or duck, but richer and more complex than chicken, a gentle meat with a refined flavour.

Our friends at Gressingham refer to it as “how chicken used to taste” – so true.

COOKING TIP:

• Pre-heat your oven to 190C, Fan 170C, Gas Mark 5.
• Remove all packaging, put the bird in a roasting tin and brush with oil.
• Cook for 65 minutes in the middle of the oven.
• Make sure the meat is piping hot and that the juices run clear before serving.
• Let the bird rest for 10 minutes before carving.

GRAVY TIP:

Make a stronger gravy than you would for chicken by stirring a little Bovril into it. Then, give it a sweeter complexity by stirring in a spoon or two of Redcurrant Jelly.

If you like bread sauce, it works really well with GF too.

Serve the bird sliced onto a bed or roast vegetables, tossed in oil and wholegrain Cider & Horseradish Mustard before you pop it in the oven.Stokes + Game = Delicious !

Loving Pies, without compromise.

A good pie is a true pleasure to grace any plate at almost any time of the day. Surely, it has to qualify as one of the ever-increasing culinary Wonders of the World.Slow Cooked Beef Pie.

This is a truly fine pie recipe from out Resident Chef, Andy.

The long, slow cooking of the beef ensures the tenderest tastiest filling for this delicious pie. Adding our Real Brown Sauce gives the gravy a wonderful depth of flavour, sweet with dates and aromatic with Persian spices. Enjoy.

You’ll find  the RECIPE HERE.Sausage & Egg Pie.

These lovely little individual pies are quite easy to make, with the flavours enhanced by our Sticky Pickle.

Ours is a truly tasty Sticky Pickle made with own unique blend of vegetables in a sweet and spicy sauce made with molasses and black treacle. Yum!

Bring cold cuts to life with this, the Patron Saint of Pork Pies.

You’ll find Andy’s RECIPE HERE.Woodland Mushroom & Pancetta Strudel.

Not a traditional pie as such, but it re-defines today’s theme – ‘Pleasures on a Plate‘.

You will find and love the RECIPE HERE.And finally … a classic pairing. 

A truly British Pork Pie with our truly British Beer Chutney. It’s a uniquely rich chutney made with locally sourced beer, root vegetables, apples, and a selection of warm spices.

Loving Pies, without compromise.

Bloody Mary Ketchup.If you haven’t tried our Bloody Mary Ketchup, then you really have missed out on one of the best.

The natural flavours of rich tomato ketchup infused with the warming essence of that ‘morning-after-the-night-before‘ Bloody Mary, are truly amazing.

It is an award-winning sauce to make you smile. Our classic tomato ketchup made with a dash of real vodka and a splash of Spicy Table Sauce for a touch of Bloody Mary spice.Bloody Mary Rose Sauce.

Combine 2 parts BM Ketchup to 1 part Real Mayonnaise for a special sauce taking Prawn Cocktails to new delightful heights.

Rich, colourful and full of body. Perfect for those morning after bacon butties!