Veal escalope with garlic cream mushrooms
You can find the ingredients for this recipes in our Farm Shop
Ingredients
For the veal escalope-
For the garlic cream mushrooms-
To serve-
Preparation method
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Preheat the oven to 180C/350F/Gas 4.
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For the veal escalope, heat the oil and butter in a pan and season the veal with salt and freshly ground black pepper. Fry for 1-2 minutes on both sides, or until golden-brown, then transfer to the oven for 4-5 minutes, or until cooked through. Remove and allow to rest on a warm plate.
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For the garlic cream mushrooms, heat the oil and butter in a frying pan and gently fry the mushrooms and garlic for 4-5 minutes, or until the mushrooms are browned. Stir in the mustard, cream and season, to taste, with salt and freshly ground black pepper. Cook for a further 2-3 minutes, then stir in the chives.
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Spoon the creamy mushrooms onto a serving plate and place the veal on top. Place a handful of fresh herbs to the side and serve.
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You can find the ingredients for these recipes in our Farm Shop.
Mulled Ale
Makes 2.8 litres/5 pints
2.5 litres/4½ pints strong Saffron Brewery Ale
300ml/ 10 fl oz Somerset Cider Brandy
2 tbsp caster sugar
large pinch of ground cloves
large pinch of ground ginger
Put all the ingredients into a heavy based saucepan and heat gently, stirring, until sugar dissolves. Continue to heat so thats it is simmering but not boiling. Remove saucepan from heat and serve the ale immediately in heatproof glasses. |
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Glazed Gammon
serves 8
one 4-kg/8¾lb gammon joint
1 apple, cored & chopped
1 onion, chopped
300ml/10fl oz dry cider
6 black peppercorns
1 bouquet garni
1 bay leaf
about 50 cloves
4 tbsp demerara sugar
Put the gammon in a large saucepan and add enough cold water to cover. Bring to the boil and skim off the scum that rises to the surface. Reduce the heat and simmer for 30 minutes. Drain the gammon and return to the saucepan. Add the apple, onion, cider, peppercorns, bouquet garni, bay leaves and a few of the cloves. Pour enough fresh water to cover and return to boil. Reduce the heat, cover and simmer for 3 hours 20 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6. Take the saucepan off the heat and set aside to cool slightly. Remove the gammon from the cooking liquidand, while it is still warm, loosen the rind with a sharp knife, then peel it off and discard. Score the fat into diamond shapes and stud with the remaining cloves. Place the gammon on a rack in a roasting tin and sprinkle with sugar. Roast in the oven, basting occasionally with cooking liquid, for 20 mins.
Serve hot or cold later. |
Chicken Tomato & Basil Bake
All the ingredients listed below can be found in our Farm Shop
Serves 4
What you need
- 3 medium chicken breast fillets
- Jar of Foxholes Tomato and Basil Pasta Sauce
- 50g grated parmesan cheese
- 50g of dried or fresh breadcrumbs
- a tablespoon mixed dried herbs or freshly chopped herbs
- ovenproof dish
How to make it
- Preheat oven to 200ªC/Gas mark 6
- Place chicken breast fillets in a shallow oven proof dish and pour the sauce over evenly.
- Mix together the grated parmesan cheese, breadcrumbs and herbs, then sprinkle the mixture over the sauce.
- Bake for 30 minutes until the chicken is cooked through, and the sauce is piping hot.
Hints and tips
- Serve with a green salad or seasonal vegetables
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Recipes
