[Customers_ellenden.harvington.net] Last week for Fresh Game & Seasonal Recipe

[ellenden at harvington.net]

Hello All

I have decided this is a bland time of year.....I suppose there is
Valentines day, if I am really lucky David might dust the artificial bunch
rosies he gave me 20 years ago....!

Thank you for all the emails regarding the puppies - it has been a bit of
a torrid time, Mum (Bramble) hasn't been very well and has needed some
help
with the feeding - it has been like having a new baby in the house again
bottle feeding 6 puppies.......

NEW PRODUCT - COOKED BEEF
Most of the packets have sold - please give feedback on this product we
need to know if it is worth persuing?

FRESH MEAT AVAILABLE THIS WEEKEND - please reply to this email or ring the
shop on 01386 870296 if you would like anything putting aside.  Orders
already placed have been accounted for.

ELLENDEN HOME PRODUCED BEEF

STEAK
Fillet
Sirloin
Rump


JOINTS
Top Side
Silverside
Roasting joints


CASSEROLE BEEF
Braising Steak
Stewing Steak
Shin 
Mince

ELLENDEN HOME PRODUCED PURE BRED RYELAND LAMB

LOIN
Rack of lamb
Loin Chops

LEG
Leg of lamb on the bone
Leg Steaks

SHOULDER
Boned & Rolled Shoulder
Shoulder on the bone


LONG COMPTON PORK

LOIN
Chops

LEG
Boned & Rolled

SHOULDER
Boned & Rolled
Diced

FREE RANGE CHICKEN
Whole
Fillet
Thighs on the Bone
Legs on the Bone

FRESH GAME - The Shooting season has now ended as of February 1st, so this
is the last time we will have fresh pheasant available until October.

Diced Venison
Oven Ready Pheasant
Wildboar & Apricot Burgers
Venison Burgers

FROZEN GAME
Wood Pigeon Fillets 
Vension Steaks 
Oven Ready Partridge 
Oven Ready Mallard 
Venison & Cranberry Sausages
Vension & Black Pepper Sausages 
Wild Boar & Apricot sausages


RECIPE OF THE WEEK - Thank you Paula (this is a very good friend of mine
who cooked the Irish lamb Stew and Roast Beef on the open day in November)

Spicy Kale Soup with Sausage

Serves 6
Preparation Time: 20 minutes
Cooking:  30 minutes

Ingredients
300g pork sausage
1 tbsp vegetable oil
1 small onion, roughly chopped
2 garlic cloves crushed
1 tsp ground cinnamon
1/2 tsp ground allspice
2 carrots peeled, halved lengthways & thinly sliced crossways
1 small red pepper, seeded and diced
1 litre chicken or vegetable stock
125g Kale, stems removed & torn into small pieces (or any lefy green or
broccoli)
400g can of chickpeas, drained & rinsed
salt & freshly ground black pepper
4tbsp freshly grated Warwickshire Chilli Cheese

METHOD
1.  Grill the sausages until evenly browned all over, cool, then cut into
    thick slices & set aside.
2.  Heat the oil in a large saucepan over a medium heat, add the onion &
    cook gently for 7 minutes or until softened & lightly golden.  Stir in
the garlic, cinnamon & allspice.
3.  Add the carrots & the red pepper to the pan, then stir in the stock. 
    Bring to the boil, then reduce the heat and simmer for 10 minutes,
partially covered.  Toss in the Kale &
    simmer for a further 10 minutes until the vegetables are just tender.
4.  Stir in the chickpeas and sausage slices, warm through then serve
sprinkled with Warwickshire Chilli 
    cheese & hunks of crusty bread

FARMING NEWS
A little quiet on the lambing front - those of you who have met David's
father will know he is man of few words...I can only assume that those
lambs that were being bottled fed have now gone back to their mothers. 
David has told me 60 ewes have lambed so far, only another 200 to go......

I am afraid there is insuffcient grass here at Ellenden for the ewes and
lambs to graze - a little warmer weather should do the trick and they will
be brought back over here.

David has been asked by the BBC to take some bales of hay to the
Harvington Village playing fields on Saturday morning to aid with the
filming that is taking place. I think all his dreams would come true if he
were on television driving his beloved tractor... !!

Have a good week

Best wishes

Sara
Ellenden Farm Shop 01386 870296