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House Specialties
Below are some of our favorite special products that can be bought
any day of the week. Be it either a dinner party for those special
friends, a big family get together roast, or something a little more
intimate. Let us make some suggestions.
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Boned
and Stuffed Chicken
A whole large chicken, boned from the back, and stuffed with
our own sausage meat stuffing mix. Tied with green string, with
a generous slab of pork crackling on top to keep the whole thing
moist. Cook in a hot oven (190 – 200ºC) for 1 3/4
hours, covered with foil for the first 45 minutes. For the crunchiest
of crackling, rub with olive oil and then sprinkle with salt
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Stuffed Chicken
Fillets
A succulent fresh chicken fillet, enveloped, and stuffed
with Garlic and Herb cheese. Then tightly wrapped in Streaky
Bacon. These take 45 minutes to cook in a hot oven (190º
C) give them a grind of black pepper and a brush with butter
first for that special touch. |
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Chicken Parcel
A Pair of fresh chicken legs, boned and de-singed, then stuffed
with our own Ale and Shallot sausage meat, then tied together
with a piece of smoked bacon on top. Cook exactly as the stuffed
chicken fillet. |
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Turkey
Rolls
This is a Christmas favorite, but is available all year round.
This is a half of a whole large turkey. Taken from the carcass
and de-boned. This can then be rolled and tied with either
bacon or crackling on top, or without if you prefer. These
rolls can also be stuffed with our own sausage meat stuffing |
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Stuffed Pork Joints
These are one of our favorites, a great one for the family roast,
or even try BBQ ing them (We do…Whole) Either shoulders
of pork, or lion of pork can be rolled and stuffed with our
sausage meat stuffing, and dried apricots, cut to any size.
We even tie on extra crackling on each end to stop the stuffing
coming out and to stop the arguments! All should be cooked in
a hot oven, time depends on size. Again oil and salt on the
rind gives the best crackling! |
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Crown of Pork
An old favorite dinner party cut that you would defiantly
not find in the supermarket. Any number of middle cut pork
chops are chined (back bone removed), then skinned. The two
halves are then tied back to back with the rib bones sticking
up to form the crown. The rind is then cross-scored and tied
back on the outside to keep the joint moist. Stuffed with
a pineapple stuffing, this one will wow your friends |
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Pork Rib Eye Steaks
You've had a beef rib eye steak, why not try a pork rib eye
steak. Cut to about 112g each and then marinated in either
a Chinese or Smokey marinade. Great for those quick dinners
with a small salad. They only take about 25 minutes in a hot
oven (200ºC) and your ready to go. |
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French Trimmed
Racks of Lamb
A banquet favorite. Either 3 or 4 bone racks of lamb cooked
individually till pink in the middle and served whole. Easy
to cook requiring only 45 – 50 minutes (190 - 200ºC)
and then serve with fresh vegetables and Boiled new potatoes.
For an alternative try cooking them whole, and then cutting
individual chops! Serve with 1’ thick slices of our
Garlic and Raisin Lamb Stuffing wrapped with Smoked Streaky
Bacon |
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Coronet of Lamb
This is a variation of our other stuffed lamb joints. We take
a whole shoulder of lamb and de-bone it. We then stuff it
with a ball of our garlic and raisin stuffing and then tie
the whole thing up like a football. This is a great joint
for dinner parties, or family get togethers. They need a little
more cooking than ordinary joints, as the stuffing is quite
dense. About 2 to 2 1/2 hours in a medium hot oven (170 -
180ºC) cover with foil for the first hour. |
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Crown of Lamb
This is the same as the Crown of pork, (see above). But we
use French trimmed best ends of lamb. These can be cooked
as they are, and then filled with little balls of stuffing
and the bones topped with little paper hats! Cook the same
as racks of lamb but for a little longer. Quite a festive
roast, and makes a great Boxing Day break from Turkey! |
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French Trimmed Ribs
of Beef
For the best of the British Sunday roasts, try our aged ribs
of Norfolk Beef hung for up to 30 days. Roast until just pink
in a hot oven (190 - 200ºC). Topped with a simple grind
of salt and pepper, or come and see us for a great Garlic and
Cranberry sauce topping.
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Best
British Topside
When you are having the best meal of the week (the Sunday roast),
why not have the best British Topside? Well matured and trimmed
and tied by hand. Need we say more.
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Rump,
Sirloin, or Fillet Steaks
Again from our selected Norfolk Beef, hung for 30 days. Cut
exactly to your liking, cut to any size. |
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Home
Made Dry Cured Smoked Bacon
We have found that a lot of people are looking for bacon that
comes out of the pan the same size as it goes in to the pan!
This is because modern bacon is cured by injecting with brine.
All though there is nothing wrong with this, it does make
the bacon shrink. We dry cure our own selected loins of Norfolk
pork. Using our own secret recipie sweet cure mix for up to
a week. The loins are then smoked in house for another 2 to
3 days. This gives you the best in British bacon. Thick cut
by hand to any size. |
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Home
Cooked Hams
We have been cooking our own hams here for as long as we can
remember.
We only use the best British Gammon, and not Danish. The gammons
are prepared for us by our pork producer, from selected Norfolk
Pork legs. We then de-bone and trim them, tie them tight, and
then soak them in fresh water. They are then cooked over night
in a traditional ham boiler to give you the most tender moist
ham you will ever eat. Ham can be sliced in house, or sold as
whole joints cut to any size. An ideal accompaniment to cold
Christmas turkey!
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Garlic
and Raisin Lamb Noisettes
Tender loins of lamb de-boned and trimmed then rolled and tied
with the pencil fillet and a small amount of our garlic and
raisin stuffing. Seal in a hot pan, then flash roast in a hot
oven (200 – 210ºC) for about 25 minutes or until
pink in the middle. Then cut between the strings to give succulent
noisettes |
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Please drop by and see us or contact us (click
here) for any special orders |
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