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Spiced Brisket

£12.50/kg

4 week aged, home reared brisket of beef marinated in Christmas spices and stuffed with orange segments.

Cooking Instructions:

For every 454g (1lb) of brisket joint add one cup of orange juice and one cup of water to a saucepan. Gently simmer the joint in the liquid for 2.5-3  hours. If the liquid starts to evaporate add a litlle more water. This joint is also suitable to cook in slow cookers. Once cooked remove the joint from the liquid to rest Reduce the liquid by half on a high heat or until it becomes thicker. Slice the brisket and pour the spiced orange sauce reduction back over the meat. - Yummy 

try new recipe today!

 
 

Asain Beef Stew

 

Blend together 2 onions, 4 cloves of garlic, thumb size ginger, 2tsp ground coriander, 2tsp chinese 5 spice, 4tbsp sherry, 4tbsp soy sauce, 4tbsp oil, 2tbsp oyster sauce, 4tbsp brown sugar.

 

Pour into caserole dish and add 3.5kg Beef Shin.

 

Cook 2hr, till meat tender.

 

Why not try it with a refreshing sour and spicy salad?

 

Slice finely 4 carrots and 4 spring onions, and a hand full of coriander leaves and bean sprouts and dress with 2tbsp Thai Fish sauce, juice of a lime and 2tbsp sugar.

 

A refreshing change to a traditional beef stew, still with the comfort factor!

 

 

 

 
 
Recipes  

Hollandaise Sauce

 

For me this is the finest of all the warm butter sauces.

A delicious and subtle taste, excellent with eggs and vegetables.

 

This recipe makes enough for

about 400ml or 8-10 servings.

 

2 x TBSP White wine vinegar

2 x TBSP Water

1 x TSPN crushed white peppercorns

4 x Free range egg yolks

250g CLARFIED unsalted butter

Juice of half a medium lemon

Salt & freshly ground black pepper

A tiny pinch of cayenne pepper

 

STEP 1: Put the vinegar, water and crushed black peppercorns in a small heavy saucepan and bring to the boil. Lower the heat and simmer for one minute to reduce by a third.

STEP 2: Remove from the heat and leave to cool, once cool strain into a heatproof bowl. Add the yolks to the liquid and whisk together.

STEP 3: Set the bowl over a simmering pan with the base just above the water. Whisk the mixture for 5-6 minutes, or until it thickens and becomes creamy.

STEP 4: Slowly add the clarified butter in a thin stream and whisk the sauce until it becomes thick and glossy.

Step 5: Add the lemon juice and season with black pepper, salt and cayenne.

SERVE IMMEDIATELY!!

 

SOME VARIATIONS:

MUSTARD HOLLANDAISE – Add one teaspoon to the finished sauce

(Great with fish, chicken or vegetables)

BASIL HOLLANDAISE – Add a handful of basil leaves to the finished sauce

(Great with fish, shellfish or eggs)

DID YOU KNOW HOLLANDAISE CAN BE TURNED INTO BERNAISE!

TO FIND OUT MORE AND FOR OTHER RECIPES PLEASE VISIT

 
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