Items (0)
£0.00

Category Archives: Recipes

Festive Leg of Lamb

INGREDIENTS 1 Whole leg of Graig Farm’s organic lamb 3 cloves garlic peeled 2 sprigs of rosemary 2 tablespoons clear honey ½ bottle of red wine Sea salt and cracked black pepper METHOD Slice the garlic in to thick slivers and cut the rosemary into small sprigs. Stab several slits into the meat of the lamb about 2cm deep. Into … Continue reading

Festive Leg of Lamb

Roast Loin of Boar with Juniper

A boned and rolled loin of wild boar will feed about 2 adults per pound, and is delicious eaten hot or cold. INGREDIENTS 3lbs boned and rolled loin of wild boar For the marinade: 175ml red wine 3 tablespoons red wine vinegar 2 sliced carrots 1 sliced onion 2 shallots roughly chopped 2 cloves of garlic crushed 2 bay leaves … Continue reading

Loin of Wild Boar

Roast Goose wih Prune Stuffing

For best results we always cook our goose slowly using the same method as for traditional christmas turkey. If you have less time then my mother always uses the recipe below to achieve good results. INGREDIENTS Graig Farm’s 6kg free range goose Half a lemon 350g no soak prunes, roughly chopped 450g cooking apples, roughly chopped Sea salt and cracked … Continue reading

Roast Goose

Perfect Roast Potatoes

INGREDIENTS Potatoes Olive oil or goose fat Sea salt and cracked black pepper METHOD 1. Peel the potatoes and cut into good sized pieces, try to keep the pieces as even as possible to ensure even cooking. 2. Place potatoes in a suitably sized saucepan and just cover with cold water, add salt. 3. Bring to the boil and boil … Continue reading

Perfect Roast Potatoes

Spiced Beef

INGREDIENTS 4lb Graig Farm’s organic rolled salted silverside ( If you prefer the beef less salty then soak the meat in cold water overnight) 1 onion sliced 1 small turnip sliced 3 carrots sliced 1 bayleaf Water, red wine or brown ale 12 cloves 50g soft brown sugar Juice of 1 lemon ½ teaspoon each of ground cinnamon, all spice … Continue reading

Spiced Beef

Gammon or Ham

INGREDIENTS 1 Graig Farm’s organic gammon or ham joint (unsmoked) 4 tablespoon honey 4 tablespoon mustard 1 onion 3 bay leaves 10 black pepper corns 2 carrots handful cloves METHOD Put the Gammon in a large pan and cover with cold water, add the vegetables, bay leaves, pepper corns and then bring to a gentle boil and cook for 2-3 … Continue reading

Gammon or Ham

Forerib of Beef

INGREDIENTS Graig Farm’s forerib beef joint any size Salt and pepper Mustard Horse radish Brown sugar METHOD Take your joint and season with salt and pepper. Spread the mustard and horse radish all over the joint as if you were spreading butter. Sprinkle brown sugar over the joint. Turn the oven on to 80 degrees centigrade and cook for 18 … Continue reading

4-forerib-of-beef

Glazed Mutton Ham

INGREDIENTS Leg of Graig Farm’s organic mutton ham 1 onion peeled 1 bay leaf 10 peppercorns For the glaze: Small jar of redcurrant jelly 3 tablespoon of mint sauce Small glass of red wine METHOD Place the mutton ham in a large saucepan with the onion, bayleaf and peppercorns, and just cover with water. Cover with a lid and bring … Continue reading

Roast Mutton Ham

Apricot & Celery Forcemeat Stuffing

INGREDIENTS 900g Graig Farm’s organic pork sausage meat 125g no soak dried apricots 125g celery 100g fresh breadcrumbs 2 teaspoons dried sage 1 teaspoon ground mixed spice sea salt and cracked black pepper to season 2 eggs beaten 1 tablespoon Dijon mustard METHOD Finely chop the apricots and celery. Put the sausage meat, breadcrumbs, sage, and mixed spice into a … Continue reading

Apricot and celery stuffing

Traditional Roast Turkey

Ever had a dry tastless Turkey? We always cook our Turkey very slowly and at low temperature, it is always juicy tender and flavoursome. INGREDIENTS 1 Graig Farm’s organic turkey or free range turkey REASONS FOR SLOW COOKING Protein gets tough at high temperatures. At high temperatures all the moisture within the bird will be turned into steam and escape. … Continue reading

Traditional Roast Turkey