Independent food suppliers

[Jim Agar]

Nearly put this in the “Gratuitous Marbling” thread but tonight’s Rib Eye steaks from the estimable Lizzy at The Black Pig Butchery in Deal comes up trumps again with these beauties from Aberdeen Angus cattle from Chilli Farm at Coldred, between Dover and Canterbury.

 

[Andrew Stevenson]

View attachment 14342 Nearly put this in the “Gratuitous Marbling” thread but tonight’s Rib Eye steaks from the estimable Lizzy at The Black Pig Butchery in Deal comes up trumps again with these beauties from Aberdeen Angus cattle from Chilli Farm at Coldred, between Dover and Canterbury.

Cor!

 

[Ian Russell]

On this occasion Jim multiple posts on several threads would surely be in order?

 

[Ian Russell]

Warrens have got some of brett’s anyhoe Park fallow deer in case anyone is interested...

I bought an on the bone rump from that offer.
Enough meat for four greedy people I would say
Excellent flavour
No photos sadly
The left over half went well in some Yorkshire puddings with gravy made from the bones

 

[Alistair Scott]

I was under the impression that the idea that tomatoes should never go into the refrigerator was a bit of a myth; it will certainly vastly slow the ripening process but they will come back to life at room temperature. How to Store Tomatoes (and Whether to Refrigerate Them) though while I am a great admirer of Serious Eats it is sometimes clear that produce over there is so different to what we get that their conclusions are not always useful here.

I recall a friend who worked occasionally on a tomato stall iirc at Borough Market saying very clearly that refrigerating toms stopped the development of the sugars, and that sometimes warmth didn't necessarily restart the process.

 

[Ian Russell]

Another goody from Alternative meats
1/4 suckling pig. Salt and oil on skin, not scored as skin is very delicate
Garlic, sage, salt and pepper rubbed on the underside.
20 mins at 200c
1 1/2 hrs at 140c
1 1/2 hours at 100c covered with foil
The timings and temperatures were somewhat random but it was cooking faster than I wanted so I dropped the temperature down for the last 90 mins.
The meat pulled off the bones easily and the crackling was VGI. It can be a difficult balance as the meat was perfect, the guests all loved the crackling but for me it could have been a tad crispier, no doubt my messing with the oven temp didn’t help!

 

[Andrew Stevenson]

View attachment 14357 View attachment 14358

Another goody from Alternative meats
1/4 suckling pig. Salt and oil on skin, not scored as skin is very delicate
Garlic, sage, salt and pepper rubbed on the underside.
20 mins at 200c
1 1/2 hrs at 140c
1 1/2 hours at 100c covered with foil
The timings and temperatures were somewhat random but it was cooking faster than I wanted so I dropped the temperature down for the last 90 mins.
The meat pulled off the bones easily and the crackling was VGI. It can be a difficult balance as the meat was perfect, the guests all loved the crackling but for me it could have been a tad crispier, no doubt my messing with the oven temp didn’t help!

Mmmm ... pig .... mmmm....

I've had Spanish suckling pig from Basco,but not the Alternative Meats one. I ended up taking the skin off the belly, as it wasn't crisping and cooking it separately, which resulted in the best crackling I've done. (I usually don't like crackling. I know... I know ... Don't worry, I'm off to burn myself.)

 

[Bobby Chandra]

I’m the only one in my family that likes crackling. I will have a bit with my meal but save the rest for a snack later. That is one of my favourite guilty pleasures.

 

[Peter Webb]

Just had a delivery of Hebridean blackface mutton from Hebridean Mutton, which has been featured on This Farming Life. Impressive service, delivered personally by the crofter in his refrigerated van. Most of the wether has been deposited in the freezer but tandoori mutton chops tomorrow and slow roast shoulder over the weekend. Something to look forward to!

 

[Colin Bradley]

We brought some mutton back from our Scottish holiday last week, Peter, which we're looking forward to eating.

 

[Thom Blach]

For those looking for an accompaniment to their deluxe proteins these are absolutely chiptastic, and properly long-lasting because unwashed. 15kg Of Unwashed Large Markies Potatoes – Fairfields Farm Crisps

 

[Dan Baillie]

For those looking for an accompaniment to their deluxe proteins these are absolutely chiptastic, and properly long-lasting because unwashed. 15kg Of Unwashed Large Markies Potatoes – Fairfields Farm Crisps

how longlasting is properly longlasting?

 

[Thom Blach]

I finished the last box I bought after six weeks, through the torrid days of summer, and there was no noticeable degradation, all the more impressive as they must have been last year's crop. My current box is quite evidently newly harvested.

 

[George Marshall]

For those looking for an accompaniment to their deluxe proteins these are absolutely chiptastic, and properly long-lasting because unwashed. 15kg Of Unwashed Large Markies Potatoes – Fairfields Farm Crisps

Had a box of these delivered yesterday thanks to Thom’s post above. We boiled and mashed them and they were by some margin the best potatoes I’ve eaten at home in years. Completely different level to supermarket offerings. Many thanks

 

[Tom De Vecchi]

Some things arrived today from HG Walter, mentioned by someone above. They look rather good. I wasn't sure about buying (let's say) your more premium cuts - i think i'd rather look to others for that. But very user friendly, and I ordered a series of lesser, everyday things. Pork shoulder, a brisket, a prepared shepherds pie, a smoked ham hock for soup (which is enormous), oxtail, some veal bones. Things that will go far and that are hard to get other than from a dedicated butcher - which there isn't really near us any more since the butcher's counter at Greensmith's near Waterloo closed.

 

[Alistair Scott]

Haunch of deer steaks from OTP/Brett were very tender this evening. Just covered in crushed pepper, very hot pan with a dab of duck fat and a few minutes cooking time.
Many thanks for the Fairfield spud suggestion, excellent tasty lumps. But even better are their salt and black pepper crisps, taste ultra fresh. For me the ultimate crisp was the Golden Wonder smoky bacon circa 1970, covered in red powder that stained your fingers - probably highly radioactive or carcinogenic. But these make me a happy man.

 

[Raymond Tilney]

For me the ultimate crisp was the Golden Wonder smoky bacon circa 1970, covered in red powder that stained your fingers - probably highly radioactive or carcinogenic.

Not forgetting the chicken version that left you with amber fingers that glowed in the dark

 

[Mike Humphreys]

Had a box of these delivered yesterday thanks to Thom’s post above. We boiled and mashed them and they were by some margin the best potatoes I’ve eaten at home in years. Completely different level to supermarket offerings. Many thanks

I had held off buying many Kgs of potatoes as quite frankly we don’t eat that many but the low cost and the fact others suggested they last a very long time convinced me.
Now, forced to actually make roast potatoes for lunch rather than taking an easier route, showed them to be quite delicious. Some of the best roasties I’ve made, though I’m not a regular. Wife had declared I can’t fob her off with supermarket potatoes or frozen roasties. Bugger.
Also bought the crisps which are pretty good though holding a little too much oil. We will still eat the 24 bags mind.

 

[Jim Agar]

A Sussex Light Chicken from Longland Farm, Elham, Kent via my Deal butcher. The farm produce the wonderful Pekin ducks we get too. 180 day upbringing and a very meagre looking breast which made me think Tom B. would approve!
The farm’s site is muchlovedpoultry.co.uk

 

[Thom Blach]

Cor!!!

 

[Alex Hills]

That is a remarkable shaped chicken. The best in that direction I've ever cooked myself was the 'black' Catalan chicken you get in Barcelona. So good. Meanwhile I've got some very very small pumpkins and very very large radishes from Namayasai. Bulk batch of turnip cake (Lo Bak Go) coming up. It freezes very well - it and homemade kim chi and guanciale got me through the beginning of last lockdown.

 

[Andrew Stevenson]

I came across Careless Collection chocolate the other day and ordered some. Not cheap, but I'm impressed.

 

[John Dickinson]

Interesting, there's no sense of scale but I guess they aren't mars bar size
When I were a lad mars bars were ....... and wagon wheels ......

 

[Andrew Stevenson]

Yes, approximately Mars Bar size (though there are, of course, many sizes of Mars Bar). These are c. 40g each.

 

[Alistair Scott]

So heading into the next round of isolation we opted for OTP overload, Brett's deer haunches excellent, just loads of black pepper as a crusty type attempt. Deer loin and other joys await but tomorrow is the Cull Yaw leg. I know Chris the Gavel singed his, has anyone else have recommendations, otherwise will go for simple slower roast.