Pork Tenderloin with a Fig & Walnut Crust

porktenderloin

Serves 3

Ingredients

1 Field & Flower grass fed pork tenderloin

6 dried figs, chopped

10 walnuts, chopped

5 sprigs of thyme, leaves picked

1 clove of garlic, crushed

2tbsp of honey

A glug of olive oil

Salt and pepper


Method

1.      Preheat your oven and chop/pick/crush the ingredients.

2.      In a bowl, mix the remaining ingredients until well combined.  You should be left with something sticky and glistening, and that holds together well.

3.      Place your pork in a roasting tray; rub with a little olive oil and season.  Cover with tin foil and place in the oven for 15 minutes.

4.      Remove the pork from the oven and top with the fig and walnut mixture.  Return to the oven for a further 10 minutes, uncovered (keep the tin foil for later, though).

5.      Remove from the oven, cover again with the tin foil and let rest.  You should be left with pork that is just cooked, with a slight shine of pink.  If you prefer it well done, leave in the oven for a further 5 minutes.

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Chilli con Carne

chilliconcarne

Serves 6

Ingredients

1kg grass fed Field & Flower beef shin, sliced thickly

Large glug of olive oil

1 1/2 heaped tsp of cumin, ground

1 1/2 heaped tsp of coriander seeds, ground

1 1/2 heaped tsp of smoked paprika

1 bay leaf

1 cinnamon stick

1 red onion, roughly chopped

2 fresh red chillies, chopped, seeds in

1 1/2 heaped tsp of chipotle paste

4 cloves of garlic, crushed

Sea salt and freshly ground pepper

1 tbsp dark brown muscavado sugar

2 400g tins of chopped tomatoes

A good splash of red wine

2 red peppers, roughly chopped

1 400g tin kidney beans

To serve

Leaves of a baby Cos lettuce

Soured cream

Chopped fresh chillies

Smoked paprika

Home made guacamole

Toasted flatbreads

Method

1.      On the stove, heat the olive oil in a heavy bottomed casserole pan.  Add the ground spices, bay leaf, cinnamon stick and onions.  Fry on a low heat until the onions have softened.

2.      Add the chopped chilies, chipotle paste and crushed garlic. Season well with the salt and pepper.  Stir well to combine.

3.      Pour in the tinned tomatoes and red wine and add the beef shin, along with the sugar.  Stir again and cover with a lid.  Simmer gently for 2-3 hours.  Keep an eye on it during this time to make sure it doesn’t burn, and stir every so often.

4.      After the 2-3 hours has passed, the meat should be lovely and tender, almost falling apart.  Encourage this by breaking it up using a couple of forks.   Check for seasoning and heat, and adjust to your liking. Add the kidney beans and peppers, stir and leave to simmer for another 30 minutes – 1 hour.

5.      Serve in the lettuce leaves, top with sour cream, a little chopped chilli and a shaking of smoked paprika.  For something a little extra, have some home made guacamole and toasted flatbreads on the side!

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Behind the scenes – Cheese photo shoot

We’ve recently added a selection of delicious Somerset cheeses to the website. The range includes artisan cheeses from award winning cheese makers and farmers in Somerset. Getting the cheeses to look their best is Charlotte’s job, she’s been responsible for all the great product shots on our website.

Here’s a few photos from behind the scenes of last month’s photo shoot.

The white boards are used to reflect the natural light.

The white boards are used to reflect the natural light.

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Our Gould’s Farmhouse butter, Rachel Hard Goat’s Cheese, Somerset Camembert and Barber’s Mature Cheddar are lined up next to each other to make sure each photo is consistent.

Our Gould’s Farmhouse butter, Rachel Hard Goat’s Cheese, Somerset Camembert and Barber’s Mature Cheddar are lined up next to each other to make sure each photo is consistent.

Here Charlotte gives the photos the final once over before they get cropped to size for the website

Here Charlotte gives the photos the final once over before they get cropped to size for the website

Make sure to check out our full range of cheeses available here

Autumn cooking with field&flower

autumn farm

With Autumn approaching it’s time to embrace the new flavours that have come into season. The Autumn harvest sees a huge variety of new vegetables, such as butternut squash, carrots, beetroot and wild mushrooms – just a few of our favourites. Venison, woodpigeon, lamb and rabbit are also particularly delicious at this time of the year.

Below are a few of our favourite Autumn recipe tips, we hope you enjoy them.

Mushroom and fillet steak

Mushrooms such as Portobello and button are now available and they work really well when sautéed in a bit of butter, garlic and parsley alongside a griddled fillet. Remember that when cooking fillet to cook them 3 minutes each side for medium and to rest for half the cooking time to allow the fillet to relax.

Lamb chops with pumpkin

Lamb chops served with pumpkin is a perfect Autumn recipe as both lamb and pumpkin are at their seasonal best. We recommend marinating the lamb chops with fennel, coriander and fresh mint leaves. You can serve the pumpkin roasted or as a salad but we like it best as a puree with the chops resting on top.

Venison roast with winter vegetables

We recommend using a wild venison haunch and marinating for several hours before cooking as this builds moisture in the meat. For your roasted vegetables we recommend using butternut squash, sweet potatoes and carrots. This is a delicious Autumn meal and definitely one of our favourites. Venison is very lean so be careful not to overcook it.

Roast beetroot and sweet potatoes

Roast beetroot with sweet potatoes are wonderful served with either a roast topside of beef or a leg of lamb. We suggest that you use beetroot, red onion and sweet potatoes thrown in together with your meat of choice. Cook in olive oil or British rape seed oil. Cook until vegetables are blistered brown and tender in the middle.

Wild rabbit stew

Wild rabbit is much leaner and tastier than farmed rabbit; it has a subtle gamey flavour and is best from July to December. Wild rabbit stew is a perfect dish for those cold Autumn nights. We recommend serving with seasonal vegetables such as butternut squash and carrots. Rabbit loves thyme and garlic too.

Lamb and aubergine curry

Perfect for a warm Autumn weekday meal our lamb and aubergine curry can be ready in half an hour. Use two packs of field&flower prime diced lamb and two aubergines cut into large chunks. We recommend adding fresh lime juice, fresh coriander and a little olive oil and mix well using a fork. Our Lamb is hung for 7 days which helps develop the flavour and tenderise the meat.