Peachey's Preserves » Janet Peachey

Peachey’s Preserves is open for the New Year

Janet Peachey — Wed, 06 Jan 2010 13:50:19 +0000

The Peachey’s Preserves online shop is open again after our Christmas closure. Visit the shop to order from our range of year-round preserves – or visit our market stalls and outlets in Norfolk and Suffolk.

Sausages with onion marmalade

Janet Peachey — Tue, 13 Oct 2009 12:56:41 +0000

A simple but delicious combination of local sausages and Peachey’s onion marmlade:

Ingredients

6 Cannells pork sausages
4 tablespoons Peachey’s Preserves onion marmalade
2-3 tablespoons red wine

Recipe

Bake the sausages in the oven until almost done. Place the onion marmalade on top of the sausages and finish off.

Remove the sausages and stir 2-3 tablespoons of red wine into the pan juices for the gravy.

Serve with mashed potato.

Recipe card

Sausages with Onion Marmalade - click on image for full-size version

Bungay Christmas Fair

Janet Peachey — Tue, 13 Oct 2009 12:53:35 +0000

6th December 2009 – Bungay Christmas Fair, Bungay, Suffolk.

Peachey’s Preserves will be at Bungay Christmas Fair on 6th December.

Poringland Craft Fair

Janet Peachey — Tue, 13 Oct 2009 12:49:31 +0000

7th November 2009 – Poringland Craft Fair, Poringland Village Hall, Norfolk.

Peachey’s Preserves will be at the Poringland Craft Fair.

Tasting at Wiveton Hall Fruit Farm, North Norfolk

Janet Peachey — Tue, 13 Oct 2009 12:08:20 +0000

30th & 31st October – Tasting at Wiveton Hall Fruit Farm, North Norfolk.

Taste Peachey’s Preserves’ jellies, chutneys and more at our tasting events at Wiveton Hall Fruit Farm.

Apple Day at Gressenhall

Janet Peachey — Tue, 13 Oct 2009 12:02:27 +0000

25th October 2009 – Apple Day, Gressenhall Musuem, Gressenhall, Nr Dereham, Norfolk.

Find Peachey’s Preserves at Gressenhall Museum’s Apple Day.

September special: crab apple & chilli jelly

Janet Peachey — Mon, 07 Sep 2009 02:59:08 +0000

Our new crab apple and chilli jelly is a tart jelly made with crabapples from an old Victorian kitchen garden and Apache chillis grown in the greenhouse by my mum. Medium heat. Delicious with chicken.

Available in 227g jars at £3.

Peachey’s Preserves at the Norfolk Food Festival

Janet Peachey — Sun, 06 Sep 2009 13:58:59 +0000

Peachey’s Preserves is proud to be participating in the Norfolk Food Festival, on 3rd October 2009.

Baked gammon with apricot and Norfolk Ale chutney

Janet Peachey — Sun, 06 Sep 2009 12:56:10 +0000

Enhancing local gammon with Peachey’s Preserves’ aromatic apricot and Norfolk Ale chutney:

Ingredients

1 kg Cannells gammon joint
4 tablespoons Peachey’s Preserves apricot and Norfolk Ale chutney

Recipe

Soak the joint for 24 hours in cold water.

Heat the oven to 160°C. Place the joint on foil and wrap up loosely, sealing edges at the top. Roast for one and a half hours.

Remove from the oven, increase the oven temperature to 220°C, drain off the juices and then cut the outer layer of skin off, retaining the fat underneath. Score the fat with a sharp knife and smear with the chutney. Bake with foil open for a further half hour. Leave to rest before serving.

Recipe card

Baked Gammon with Apricot & Norfolk Ale Chutney - click for full-size version