<pre>Hi All
Amazing weather for half term – Hope those of you who have gone on hols are enjoying the sunshine!
<strong>NEW LINES – MEAT PIES MADE WITH OUR OWN BEEF</strong>
The Robfi’s steak & kidney pies seemed to have gone well this week – we now have them in both individual and 6in size
Feedback on this product would be much appreciated…….?
<strong>PUMPKIN SAUSAGES</strong>
Teme vale are supplying us with “Pumpkin” flavoured sausages this week – this product proved very popular at the tasting last year
<strong>GAME AVAILABLE THIS WEEKEND</strong>
We will have the following frozen game available in the shop this weekend:
• Partridge
• Diced Venison
• Wild Boar & Apricot Sausage
• Venison & Black Pepper Sausage
• Rabbit
Venison Steaks (Haunch) - <strong>FRESH</strong>
If you would like to order any of the game listed below, please send an email before next Tuesday for the weekend of the 7th November:
• Mallard
• Venison strip loin, saddle, shoulder, haunch on the bone and boned & rolled, burgers & sausage with black pepper and cranberry
• Pigeon
• Guinea Fowl
• Quail
• Wild Boar saddle, haunch, burger & diced.
• Wild Hare
• Rabbit
<strong>ELLENDEN HOME GROWN FRUIT & VEGETABLES
APPLES</strong>
We have the following varieties of apples still available this week:
• Gala
• Russet
• Bramley apples
• Cox
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<pre><strong>SEASONAL FRUIT & VEGETABLES</strong>
The following fruit and vegetables are all grown by the Drinkwater family at Ebrington:
• Pumpkins – NEW SEASON
• Desiree (NEW) Marfona & Wilja Potatoes now available in 7.5kg, 12kg & 25kg sacks
• Sprouts – NEW SEASON
• Celeriac – NEW SEASON
• Cauliflower
• Calabrease
• Leeks
• Primo,Hispi & Savoy Cabbages
• Celery
• Spring Onions
• Butternut Squash
• Purple Sprouting
• Parsnips
<strong>CHRISTMAS MEAT</strong>
The Christmas meat order form will be available this weekend! Thank you for orders placed this week
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<pre><strong>FRESH MEAT AVAILABLE THIS WEEKEND</strong>
We will have the following meat available from Friday If you would like to order any of the following please let me know by either calling the shop (01386 870296) or replying to this mail.
<strong>LIMOUSIN CROSS BEEF</strong>
Please note we WILL have our own FRESH beef available this week in the following cuts:
STEAK – Fillet, Rib Eye & Rump
JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket. Fore Rib on the bone.
CASSEROLE cuts - Braising, Stewing, Shin & Mince
<strong>ELLENDEN SPRING LAMB –</strong> Please note We will have FRESH lamb available this weekend.
LEG CUTS - On the bone
Steaks
SHOULDER CUTS On the bone
Boned & Rolled
LOIN - Boned & rolled
Racks of lamb
BREAST - Boned & Rolled
Liver, Kidney, Neck
<strong>LONG COMPTON PORK - fresh</strong>
LEG CUTS - Boned & Rolled joints
SHOULDER - Boned & Rolled
Diced
LOIN - Pork Chops
BELLY Boned & Rolled
<strong>FREE RANGE CHICKEN - fresh</strong>
WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone
GAME – Listed at the top of this page
<strong>RECIPE OF THE WEEK –</strong> Thank you Tom
<strong>BUTTERNUT SQUASH RISOTTO</strong> (quantities are for two servings as a complete main meal)
INGREDIENTS
One squash, the size of a grapefruit.
Two or three shallots or a small onion.
Two or three garlic cloves.
Butter and olive oil.
150gms of risotto rice. (Do not wash it!)
One glass of white wine.
One mugfull of hot chicken stock.
Freshly ground black pepper.
Parmisan cheese grated or sliced to taste, about 50gms.
Handfull of parsley chopped if you have it.
METHOD
Cut the squash in half, remove the seeds and smear the cut surface with
butter. Roast in a hot oven. When cooked scoop out the flesh and set
aside.
Do not start the risotto until the squash is nearly cooked.
Thinly slice the shallots and garlic then fry gently in butter and olive
oil until soft.
Stir in the rice and cook for a minute or two then add the wine and black
pepper.
When the wine is absorbed start adding the hot stock a little at a time.
Stir frequently while cooking and drinking the remaining wine.
If you run out of stock use boiling water. If you run out of wine open
another bottle.
When the rice is cooked stir in the remaining ingredients, heat through
and adjust the liquid content to taste.
<strong>FESTIVE TASTING DAY</strong>
A reminder we are having a festive tasting day on Saturday November 21st. This will be an opportunity to come and visit some of our existing suppliers and new ones……..including Charles Hammond who will be supplying us with Turkeys again this year
<strong>SARA'S BLOG</strong>
Reminder, and for the new subscribers – all previous emails can be accessed on the blog: www.ellenden.harvington.net
Have a good week
Kind regards
Sara
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