Peachey's Preserves » Recipes

Goat’s Cheese and Seville Orange & Chilli Marmalade Starter

Janet — Tue, 05 Jul 2011 10:09:37 +0000

Try this recipe sent in by customer Deborah Kerr from Glasgow. It looks absolutely delicious…

Ingredients: 1 whole Goat’s Cheese, Seville Orange & Chilli Marmalade

Photo Deborah Kerr

Spread some of the marmalade over a whole goat’s cheese and bake in the oven until the cheese is a little soft.

Braised Venison with Prune & Porter Ale Chutney

Janet — Sat, 30 Jan 2010 13:27:06 +0000

A fabulous winter warming meal for the New Year using local venison and our delicious Prune & Porter Ale Chutney.

Ingredients:

1.5kg haunch venison off the bone

250g back bacon

2 leeks

2 carrots

6 shallots

1 jar (195g) of Peachey’s Preserves Prune & Porter Ale Chutney

1 large glass of red wine

Serves 6

Heat a small amount of sunflower oil in a roasting tray until slightly smoking.
Dust venison joint in flour and seal on all sides. Remove from tray.
Roughly chop leeks, carrots and put with whole shallots in tray and fry for a few minutes, stirring frequently so they don’t stick. Remove from tray.
Clean roasting tray and place venison in the middle. Scatter the fried vegetables around joint.
Pour red wine over the meat.
Smear the chutney over the top of the joint and then wrap the bacon rashers over the top and tuck underneath to secure.
Cover the tray with foil and leave to marinade for 1 hour.
Preheat the oven to 190^oc, roast joint for 2 hours, occasionally basting the joint.
Reduce oven temperature to 170^oc and roast for a further 15 minutes.
Remove from oven and leave to rest for 15 minutes
Cut meat into thick slices and spoon over some of the gravy from the tray.
Serve with mashed swede and broccoli.

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

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