Recipes, Fresh Meat Cooking Recipes Orchard Farm Norfolk, Cambridgeshire

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Recipes

TWICE COOKED BELLY PORK

Twice Cooked Belly Pork

Ingredients

  • 700grms (11/2lb) Lean piece of belly pork
  • 300mls (1/2 pint) Cloudy cider
  • Seasoning
  • 5ml (1tsp) Chinese 5 spice
  • 2 Star Anise
  • 2 Cox's apples, cored and quartered
  • 15ml (1tsp) Honey

Method

Place lamb, onoin, spices and stock in a saucepan

Bring to the boil, cover and simmer for 1.3/4 hours or until meat is tender.

Add fruit and bring back to the boil

Simmer for 15mins

Serve with rice

FRUITY LAMB STEW

Fruity Lamb Stew

Ingredients

  • 700gms bonless leg of lamb
  • 1 medium onoin chopped
  • 2.5ml ground ginger
  • 2.5ml ground corriander
  • 2.5 ground cinnamon
  • 900ml stock
  • 50gms no-soak dried prunes, stoned and halved
  • 50gms no soak dried apricots halved

Method

Pre oven to Gas 4-5 180 C, 350 F

Take flat piece of belly, dry the rind and score deeply with a sharp knife.

Line a shallow roasting pan with 2 large pieces of foil. Add to this cider, seasoning and spices.

Place the belly onto the foil and tuck the foil around the joint so that the liquid is against the belly joint, but leave the top dry and exposed. Brush rind with oil and sprinkle with salt.

Open roast for about 1 hour foil parcel. Add the apples (add more cider if too has evaporated), cover the whole joint with foil and return for a further hour.

When cooked carefully open foil, drizzle rind with honey and place under a preheated grill. Cook for about 5 minutes to finish off the crackling. Serve cut into thick slices, drizzle with sauce and serve with apples and chinse steamed vegetables or seasonal veg.

COUNTRY BEEF BAKE

Country Beef Bake

Ingredients

  • 450g lean minced beef
  • 1 medium onion, sliced
  • 100g mushrooms, sliced
  • 198g can sweetcorn and peppers
  • 225ml beef stock
  • 5ml mixed herbs
  • 40gms English cheddar, grated
  • 40g Sage derby cheese, grated
  • 450g Cooked mash potato

Method

Dry fry mince until browned, add onion and mushrooms and cook for a further 5mins, stir occasionally.

Add sweetcorn, stock and herbs.

Bring to the boil, cover and simmer for about 15mins

Transfer into a ovenproof dish.

Mix cheeses up together and stir half into the mashed potato

Spoon over top of the meat

Sprinkle remaining cheese over potato

GINGERED PORK

Gingered Pork

Ingredients

  • 1 kilo Pork fillet-cut into thin strips
  • 25g plain flour
  • 1.5 teaspoon salt
  • ground black pepper
  • 2.5 teaspoon ground ginger
  • 350g carrots cut into strips
  • 2 tablespoons olive oil
  • small carton double cream (you may want slightly less)
  • Sauce
  • For The Sauce

  • 0.5 teaspoon hot pepper sauce
  • Can of tinned tomartoes with garlic (or 2 cloves of garlic)
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons soft dark brown sugar
  • 4 tablespoon vinegar
  • 1 bay leaf
  • 1 small onion-chopped

Method

Pre heat oven 200 C

Mix flour, seasoning and ginger together and coat pork

Heat oil olive oil and fry pork quickly browned, then add carrots.

Combine sauce ingredients and pour over pork, place bay leaf on top

Cover and cook for 20 mins at 200 c, then turn down to 180 c for approx. 1.5 hours or

until meat is tender

Remove bay leaf and stir in cream before serving.

GAMMON IN GUINNESS

Gammon in Guiness

Ingredients

  • 2.2kg (5lb) smoked gammon
  • 2 tbs brown sugar
  • 1 tbs breadcrumbs
  • whole cloves
  • 600ml (1 pint) Guinness
  • 1 pinch ground peppercorn
  • 1 punch mace

Method

Soak ham in cold water for 24hrs, drain, place in a large pan with the Guinness, half the sugar, pepper,mace and enough cold water to cover.

Bring to the boil and simmer, allowing 20-25 minutes per 450g (1lb)

Remove from the heat and leave ham in the liquid for 30 mins. Remove ham, gently ease off the skin, cover with remaining sugar and breadcrumbs and stud generously with whole cloves.

Place in a fairly hot oven for 20 mins.

Serve hot or is delicious cold.