Peachey's Preserves

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

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.