Recipes

Here are some great ideas for cooking with our top quality meats...

Cottage pie with Parsnip and Horseradish Mash

Ingredients 1 tbsp oil 1 large onion chopped 560g/11/2 lb beef mince 400g/14oz can tomatoes 290ml/10fl oz beef stock or water 1 bay leaf fresh thyme leaves from 1 sprig 2 tbsp tomato purée salt and freshly ground black pepper

Method 1. Preheat the oven to 190C/375F/Gas 5. 2. Heat the oil in a large pan. Add the onion and cook over a medium heat for five minutes until soft. 3. Add the minced beef and cook for 3 minutes to brown. 4. Add the tomatoes, purée, beef stock, bay leaf and thyme. 5. Cover and simmer for 30 minutes. Season. 6. Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. 7. Spoon the meat into an oven-proof dish. Top with the mash and sprinkle the cheese over. Bake for 30 minutes until golden brown. Serves 4

Topping 750g/1½ lb potatoes, peeled and chopped 225g/8oz parsnips, peeled and chopped 2 tsp creamed horseradish 75g/2½oz butter 55ml/2fl oz milk Grated cheese to top

Oakcroft Baked Ham

Ingredients: Oakcroft gammon joint Carrot Peppercorns Onion 1 tbsp brown sugar

Method: Simmer the gammon and other ingredients in a large saucepan of water for 20 minutes per lb Meanwhile, prepare the glaze by mixing all the ingredients thoroughly. After boiling, remove the ham and drain. Carefully remove the rind with a sharp knife, leaving on the fat. Score the fat in a diamond pattern and baste well with the glaze. Complete cooking in slow oven (no hotter than 150C) for approx 20 minutes per pound, basting at intervals in own juice. Delicious served hot with a white parsley sauce, or as cold meat.

Glaze: 1 tbsp Mustard Powder 2 tbsp Honey 1 tbsp Brown Sugar 1 tbsp Boiling Water

Roast Barbary Duck Legs

Ingredients 4 small duck legs OR 2 large duck legs from Oakcroft 1 Cooking apple 1 large onion

Method Preheat oven to 220c Place the duck legs on a bed of peeled and chopped apple and onion in an oven proof dish. Sprinkle with sea salt. Cook in a hot oven until browned (approx 20 mins). Reduce heat to 160c and cook until tender then remove the legs to a serving dish and keep hot. Drain the juices from the cooking dish, allow to settle, then skim off any fat. Blend the remaining meat juices with the apple and onion, thin if necessary with vegetable stock, cider or boiling water and return to the heat. Serve with the hot duck legs, creamed potatoes and seasonal vegetables Serves 2 Cooking time - One to two hours

Oakcroft Pheasant Breast with Roasted Vegetables

Ingredients 4 large pheasant breasts (or 6-8 small ones) Marinade: 1 ½ fl oz Soy Sauce 1 fl oz Red wine sprig of rosemary Vegetables: 2 Courgettes (diced) 1 Red Onion (roughly chopped) 1 Aubergine (diced) 1lb Ripe tomatoes (halved) 2 Peppers (roughly chopped) 3 Garlic Cloves (whole) 2/3 tbsps olive oil 10 oz Couscous

Method Marinate the Pheasant Breast for 2 hours before cooking. Roast all the vegetables together in a large roasting tin with olive oil drizzled over for around half an hour at 220C /Gas 7 / 435F Put couscous into a large pre-warmed dish, add 17 fl oz of boiling water. Allow to stand for 10 minutes, gently forking through at intervals. Fry Oakcroft Pheasant Breasts gently in butter, for around 10 minutes (until cooked through.) Serve over the couscous with the roasted vegetables beside. Serves 4

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