To serve 4 people
1 kilo of our famous sausages (any variety)
½ kilo red onions, peeled and thinly sliced
4 cloves of garlic, peeled and chopped
125 ml red wine
500ml of our beef stock
10 sprigs of thyme
100 ml balsamic vinegar
Scatter the onions, garlic and thyme in a large roasting tray. Place sausages on top of onions, place in oven and roast for twenty minutes, turn sausages over and cook for a further twenty minutes. Remove sausages from roasting pan and keep warm.
Place roasting pan over the hob on high heat adding two tablespoons of flour, mix well add balsamic vinegar, red wine, stock and reduce until thickened.
Serve with mashed potato and peas.
Preheat oven to 160c/150c fan/gas 2.
On the stove top add 1 tbsp of oil or beef dripping to a casserole pot over a medium to high heat.
Season the short ribs and brown on all sides.
When well browned, remove beef from pot, add the bacon, shallots (or onions), mushrooms, garlic and bouquet garni and stir until lightly browned.
Add the wine and stock and deglaze the pan ( scrape all the caramelized cooking juices from the pan).
Put the beef ribs back into the pan and bring up to a simmer.
Place a lid on the pan (if the lid is not light fitting a double layer of foil over the top of the pan before the lid goes on helps) and place in the centre of the preheated oven.
Cook in the oven for 3 - 3 ½ hours.
Remove from oven.
If the sauce seems a little watery, remove beef and vegetables from the pan and reduce a little over a high heat.
When sauce is thickened, add the beef and vegetables back to the pan.
Why not try this with celeriac puree or croutons instead of mash? Also with some green vegetables, for example, French beans.
Remove all packaging, place on a baking tray and allow to stand at room temperature for 30 minutes to one hour.
Preheat oven to 190 degrees celcius, gas mark 5. (fan oven).
Brush pastry all over with beaten egg to glaze and place in the centre of the oven.
Bake for 30 to 35 minutes.
Remove from oven and allow to stand, to rest for 10 to 15 minutes. This will allow the hot air between the pastry layers to cool. Once rested, slice and serve.
As the dish is quite rich, there is no need to over complicate the accompaniments. Simple buttered potatoes and green beans would be ideal. For a special occasion, how about some boulangere potatoes and a madeira sauce?
We are commonly asked for cooking advice over the counter. All the staff at the shop love to cook at home and feel complimented that people ask our advice. We really enjoy the opportunity to share our passion and enthusiasm for all things ‘meaty’. Here are a few helpful tips:
STEAKS: Most importantly when cooking a steak, let it come up to room temperature for about 1 hour before cooking. A direct heat method (ie heat from below, pan or bbq) is best for steaks. Preheat your pan/bbq to a high heat. Oil your steak, not you pan. Season your steaks just before you cook them. Put your steaks in the pan for 1 ½ minutes on a searing heat on each side. For a blue steak, remove and rest at this point. Turn your heat down to medium.
For rare 1 more minute per side.
For medium/rare 2 more minutes per side.
For medium 3 more minutes per side.
For medium/well 4 more minutes per side.
For well done 5 to 6 more minutes per side.
After cooking, remember to rest for a couple of minutes before serving.
These times are for a 18mm thick steak (3/4”).
BRISKET: A slow pot roasting joint like brisket provides a lovely flavor and terrific value. Brown the meat on all sides in a casserole. Add carrots, celery, onions, bay leaf and thyme. Add around 800ml liquid (can be stock, wine or just water).
Bring to a simmer and cook in a 160c/150c fan/gas 2 oven for 3 to 5 hours. (800g to 1.8k)
TOPSIDE/SILVERSIDE: These are more traditional open roasts. Heat oven to 200c/190c fan/gas 5. Let joint come up to room temperature for 1 hour. Season joint with salt and pepper and place in a roasting tin. Cook for 20 minutes per 500g for rare beef. Add another 20 minutes for medium, add another 20 minutes for well done. (1kilo joint = 40 minutes rare, 1 hour medium, and 1 hour 20 minutes for well done). Allow to rest before carving.
BONELESS PORK LOIN: Firstly, to get some nice crackling you will need pork with a bit of fat. Heat oven to 200c/ 190c fan/gas 5. Allow joint to stand at room temperature for 1 hour. Rub salt over the skin of the pork. This will help to draw the moisture out of the skin to help it to crackle. Place pork in a roasting tin and cook for 35 to 40 minutes per 500g. (1 kilo joint 1 hour 10 minutes to 1 hour 20 minutes). Allow to rest before carving.
LEG OF LAMB (BONE IN): Allow to stand at room temperature for one hour. Preheat oven to 200c/190 fan/gas5. Make small slits in the skin side of the lamb and place slivers of garlic and a sprig of rosemary in each one and season with salt and pepper. Place in a roasting tin and roast in the oven for 30 minutes per 500g for medium. If you like it a little pinker, roast for 25 minutes per 500g. if you like it more well done, roast it for 35 minutes per 500g.
To serve 4 (hungry) people
3 medium Carrots, peeled and chopped
6 shallots, peeled and chopped
2 Leeks, peeled and chopped
1 large head of garlic
A bunch of fresh mixed herbs
10 black peppercorns
2 kilo unrolled brisket (horseshoe end)
1 litre chicken stock
2 glasses of red wine
Place all vegetables, herbs, garlic, and peppercorns into roasting tray and then place the brisket on top fat side facing up.
Cover with chicken stock and wine so that the meat is just above the liquid and tightly cover with tin foil.
Cook on a low temperature (150c) for approximately 4 hours depending on oven.
Slice the meat and serve with seasonal veg and copious amounts of horseradish sauce.
(This is my interpretation of the French classic)
This recipe fills 6 ramekins
900g fatty Blythburgh pork belly
12 black peppercorns
2 cardamon pods
½ star anise
2 bay leaves
3 sage leaves
Good twist of sea salt
Make a bouquet garni with the herbs and spices by tying in some muslin or cloth.
Separate the fat from the lean, slice the lean and dice the fat. Place the fat in the bottom of a saucepan and then place the lean on top. Bring to the boil (the fat will render). Simmer for 4 hours with the bouquet garni in a lidded saucepan.
Remove lid and garni increase heat and stir/beat into a paste. Spoon into 6 ramekins and smooth down with back of spoon.
Refrigerate for 2 hours then serve at room temperature. Serve with cornichons and warm crusty French bread.
Venison with earthy mushrooms is a classic pairing but adds another dimension when made into a creamy stroganoff sauce.
2 Archer’s Local Venison Steaks (leg, loin or rump)
Oil for frying
1 Small Onion (chopped)
1 Garlic Clove (crushed)
250g Chestnut Mushrooms (sliced)
1 tsp Smoked Paprika
1 tsp Tomato puree
1 tsp Plain Flour
Good Glug of Brandy (Butcher’s measure!)
½ pot Archer’s Beef Stock
75ml Soured Cream
Small Handful of Chopped Parsley
Firstly, allow your Venison Steaks to come to room temperature.
Next, to make the sauce, heat 25g (half) of the butter in a frying pan. Add the onion and cook until soft over a medium heat, about 10 minutes. Add the mushrooms, and garlic and turn up the heat to med/high and cook until the liquid has evaporated.
Add the paprika, tomato puree and flour and stir in for about 1 minute. Add the brandy and cook off for 2 minutes. (CAUTION – BRANDY MAY IGNITE).
Pour in the stock and turn up the heat to high. Let the liquid reduce by half. Stir in the soured cream and parsley, taste and season if required.
Set sauce aside to keep warm.
Heat a frying pan on a high heat. Oil the outside of the Venison Steaks and season with salt and pepper.
Venison Steaks should ideally be served rare to medium. For rare cook each side for 2 minutes, medium rare 3 minutes and medium 3 ½ minutes. For the last minute of cooking, add the remaining butter to the pan and foam and tilt the pan to spoon over the steaks.
Remove from the pan and rest before serving.
This would be great served with French fries/game chips and watercress. Open up an old Rioja or a White Rhone wine for a Saturday night treat.