Peachey's Preserves

Langham Street Fayre 31st July 2010

Janet — Thu, 15 Jul 2010 12:13:53 +0000

Our next event will be at Langham near Holt in Norfolk. Tastings will be available.

Halesworth Food, Drink and Craft Fair

Janet — Sat, 26 Jun 2010 13:10:56 +0000

We will be at the Halesworth Food, Drink & Craft Fair on Sunday 27th June 2010. Tastings will be available.

Strawberry & Vanilla Jam

Janet — Fri, 11 Jun 2010 18:17:37 +0000

Photo by Peter Brooke

June is the month for strawberries so why not enjoy a cream tea with our delicious Strawberry & Vanilla Jam.

Cookpole Energy Action Summer Craft Fair

Janet — Fri, 04 Jun 2010 14:07:20 +0000

Find us at the summer craft fair on Sunday 13th June at the Playing Field, Walpole, IP19 from 10am – 5pm. Tasters available. Try our fabulous Strawberry & Vanilla Jam. It’s perfect with ice cream!

Bank Holiday Monday Market in Southwold

Janet — Tue, 25 May 2010 16:41:21 +0000

Visit Peachey’s Preserves stall in the market place on bank holiday Monday from 9am until 4pm. Tastings available. Come and try our rainbow bread and our delicious jams.

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.

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.

November Special: Cranberry & Apple Chutney

Janet — Thu, 05 Nov 2009 12:01:39 +0000

This seasonal chutney is made with Bramley Apples from the orchard and tart cranberries sweetened with sugar, cinnamon and cloves. Perfect with Christmas Roast Turkey Lunch.

Jarrolds tasting event

Janet — Tue, 20 Oct 2009 16:30:25 +0000

28th November 2009 – Taste Peachey’s Preserves chutneys and pickles at Jarrolds Store, Norwich from 11am – 2pm.

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