Greetings!
Just a reminder that our early order offer of 10% discount for all orders made in October finishes on Sunday when the 5% discount for all November offers takes over. The relevant codes to use at checkout are in the 'DON'T FORGET' section above.
Pheasants are plentiful now the shooting season is underway in earnest and for a limited period we are offering a discounted price for customers who buy by the brace - brace offer |
 Sausage Offer for Bonfire Night I know what my children are like after the firework display. All they want is a hot dog, a plate of chips and another can of coke! Why not treat them this year to a seasonal game sausage. I have cut the price of our sausages by 20% and will hold that price for the next two weeks.
|
 Featured Chef is Kirstine from Scotland
"I got some of your boned quail for the first time and found that they are delicious and tender cooked by the method below:"
Stuffed boned Quail
Per quail: 30g liver pate
20g finely chopped ham (or about 50 g pre-cooked sausage stuffing instead of the ingredients above. Not raw sausage meat as the cooking time is insufficient to cook thoroughly)
teaspoon of butter
two slices of streaky bacon
1 or 2 tablespoons of fat (duck, goose, or other dripping. Not butter it will burn)
(1) Pre-heat over to 180 degrees C fan oven or 200 degrees C conventional
(2) mix the pate, ham and butter together and stuff each quail (or use pre-cooked stuffing, the amounts above are approximate) and fold the loose quail skin to make a parcel
(2) wrap each bird in two slices of streaky bacon
(3) lay breast down in a roasting tray and baste with fat and roast for about 15 mins
(4) turn bird over and baste again and roast for a further 10 mins.
(5) remove bacon; rest the stuffed birds for 10 mins or so; slice thickly when ready to serve. If you want bacon to go with the quails put back in the oven to crisp up
(6) if a sauce is required reduce down some well-flavoured stock (duck or chicken, for example) with or without a little red or white wine added before reduction and whisk in a little butter or cream to finish.
Kirstine
|
 We are on facebook
|
 Your recipe in exchange for a 10% discount off your next online purchase
|
