[Customers_ellenden.harvington.net] NEW SEASONAL PRODUCE & FLAVOURED SAUSAGES

[ellenden at harvington.net]

Hello All

NEW SEASON PRODUCE -  BUCKLAND TOMATOES FROM BROADWAY
Definitely a sign spring is on the way.....We have Buckland loose and vine
tomatoes now in stock

CHRISTMAS FEEDBACK
Huge thanks to all those that have taken the time to write supporting our
ideas, suggesting improvements and praising the customer service we
already
provide - very much appreciated.

Please keep sending me your ideas and thoughts as and when you think of
them......


NEW PRODUCTS  

GRESSINGHAM DUCK LEGS 
We have these available again in packs of 2.

HOT & SPANISH STYLE SAUSAGES
Simple Suppers are supplying us with the above flavour of sausage this
week, they proved very popular last year.

GOOSE FAT
This seems to have been very well received - still plenty cold enough for
roast dinners!

ELLENDEN BEEF SAUSAGES
We will have FRESH again this week, having sold most out of the freezer;
and the positive feedback we have received


MOTHERS DAY THIS SUNDAY 14th March - we are taking orders for joints of
meat if you are wishing to cook "mum" a special meal - See RECIPE OF THE
WEEK if you need some inspiration!

We have also taken orders for fruit baskets.

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.  

Please remember when replying to an email, If you use the "reply to
sender" tab the email 
will NOT get distributed to everyone on the email list.

ELLENDEN HOME PRODUCED BEEF

STEAK
Fillet 
Sirloin
Rump
Rib Eye Steak

JOINTS
Sirloin 
Fore Rib on the Bone
Top Side
Silverside
Roasting joints
Brisket


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
Shoulder on the bone

LONG COMPTON PORK

LOIN
Chops

LEG
Boned & Rolled

SHOULDER
Boned & Rolled
Minced

FREE RANGE CHICKEN
Whole
Fillet - We have ordered extra this week, in response to selling out very
quickly last weekend.
Thighs on the Bone - we have ordered extra again this week.
Legs on the Bone

FROZEN GAME
Diced Venison
Wood Pigeon Fillets 
Vension Steaks 
Oven Ready Partridge 
Oven Ready Mallard 
Venison & Cranberry Sausages
Vension & Black Pepper Sausages 


RECIPE OF THE WEEK 
ROAST TOP SIDE / SILVER SIDE WITH STILTON AND HAZELNUT STUFFING


INGREDIENTS
A joint of Ellenden Top Side / Silver Side (As a general rule allow 250 -
300g uncooked weight per person).
Salt & freshly milled black pepper 
25-50g/1-2oz butter,softened
15-30ml/ 1-2tbsp parsley
90mls/ 6 tbsp cranberry sauce 
90mls/ 6 tbsp port
15ml/1tbsp plain flour
300ml   1/2 pint hot beef stock

For the Stilton and Hazelnut Stuffing:
75g/3oz fresh breadcrumbs
25g/1oz hazelnuts or walnuts, roughly chopped
25g/1oz mushrooms, finely chopped
25-50g / 1-2 oz Fowlers Blue Stilton crumbled
1 Ellenden Egg beaten

METHOD
Preheat the oven to Gas mark 4-5, 180-190 C, 350-375 F
Season beef Joint on a chopping board. 
Mix together butter and parsley in a bowl and spread generously over the
surface of the joint.
Place in a roasting tin and cook according to taste, Rare, Medium, Well
done (Generally 20 - 30 minutes per lb plus extra 20-30 mins).

To prepare Stuffing; mix together the breadcrumbs, hazelnuts or walnuts,
mushrooms, cheese and egg.  Shape the mixture into 10-12 balls, place on a
non stick baking sheet and cook during the last 15 minutes of the roasting
time.

Mix together the cranberry sauce and the port.  20-30mins before the end
of cooking time brush over the joint then return to the oven to continue
cooking.

Remove the joint from the oven, place into a large platter, wrap loosely
in foil and set aside to rest.  Reserve the meat juices.

To make the gravy: Spoon off any excess fat from the roasting tin and
discard (Optional).  Place the roasting tin over a meduim heat and
sprinkle
over with flour.  Stir well, add a little stock and stir again, scraping
the base of the pan to release any rich, beefy sediment.

Add the remaining stock, and any meat juices from the platter, adjust the
seasoning, if required, and simmer for 8-10 minutes or until reduced to a
well flavoured gravy.

Serve the beef with Roast Potatoes, stuffing, gravy and Seasonal Vegetable
(Parsnips, Carrots, Cauliflower, Spring Cabbage, Sprouts, Purple
Sprouting....... Some ideas).


FARMING NEWS
As you drive past the shop you will see our Ewes and lambs have moved back
to Ellenden - Thank you to everyone who came to tell us the lambs had got
stuck in the chicken wire - they were doing a very good job of trying to
strangle themselves......  Fortunately we didn't loose any, Hugh Nunn was
in the nick of time on Saturday evening.

As a result of the lambs antics we have moved the hens and the wire to the
same side of
the road as the shop - it definitely makes egg collecting easier and less
likely to forget putting them to bed at night to avoid the fox having a
free feed.....

I think that covers everything for this week, I am hoping to make Sunday
special for my mum, she definitely deserves it!

Kind regards

Sara