Happy New Year! We trust that you all had a fun and hopefully relaxing festive period!
The recent cold weather has made trouble for both us and our livestock. As well as freezing water pipes into the house and the shop, the pipes into the animal troughs also froze, temporarily leaving the cows in the shed and the pigs with no water. However, we able to remedy the situation by heating the pipes with a blow torch!
The freezing conditions may well also have an effect on the vegetables – we will have to see over the next couple of weeks.
We are about a month away from lambing and calving.
In the shop we will be having 10% off all our beef for the month of January.
Beef rump is a succulent and delicious cut.
As Hugh Judd, foodservice project manager for EBLEX, says: "The beauty of rump is its versatility - by using an array of different cooking techniques chefs can create a whole variety of dishes. From delicious roasts to slow cooked dishes, quick-cook steaks or delicate starters and canapés, beef rump can be adapted and enjoyed by all.”
Five Spice Beef with Vegetables
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
500g rump steak - cut into 10cm strips
2tbsp sunflower oil
2 cloves garlic - finely chopped
5cm piece fresh root ginger - peeled and finely chopped
½ bunch spring onions - finely chopped
1 Savoy cabbage or spring greens - finely shredded
100g sugar snap peas
1tsp Chinese five-spice powder
4tbsp soy sauce
5tbsp clear honey
Juice of 1 lime
25g cashew nuts – toasted
Black pepper
Heat the oil in a large non-stick wok or frying pan.
Add rump strips, garlic, ginger, spring onion and five-spice powder - stir fry for 1-2 minutes.
Add the Savoy cabbage / spring greens and sugar snap peas. Stir-fry for 1-2 minutes.
Season and reduce the heat.
In a small bowl mix together the soy sauce, honey and lime juice. Add to the pan with the cashew nuts and heat for 2-3 minutes.
Serve with rice or noodles.
If you are entertaining at home, why not try a Trevilley Farm goose? Goose is a wonderful, yet rarely used poultry that is similar to duck in texture and taste. Its fat is also great for cooking potatoes with! We have whole geese available from the freezer or we now have our own ready made Confit of Goose available that simply need putting in the oven.
Lunch from the Farm - Those of you who work or live locally may be interested to hear that, starting Monday 19th January, we will be doing lunch specials to take-away every week day from midday until 2pm.
