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What's cooking at South Farm
A seasonal record of crops, harvests, livestock, game and fish from South Farm, alive and growing, in the kitchen and on the table, with photos, recipes and cooking hints.
THE ROYSTON CROW BUSINESS AWARDS
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Bresaola
Our home cured, wind-dried topside of beef sliced wafer thin, served with rocket salad, parmesan crisps & balsamic vinaigrette
Country Pâté
served with salami and salad
Stack of Roast Mediterranean Vegetables and Goats Cheese (V)
with Rosemary Spit and balsamic dressing (served cold)
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Supreme of Chicken
stuffed with mushrooms and served in a Marsala Wine Sauce
Koubilac of Organic Shingay Trout Fillets
with wild rice, bantam eggs, spinach and mushrooms in a Wellington pastry case
Oriental Crispy Pork
dressed with Hoi Sin sauce
Torte Florentine (V)
baked filo cups filled with spinach, mascarpone, bantams’ eggs and mozzarella cheese
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Crème Brulee with Seasonal Berries
Terrine of Fresh Berries
Sticky Toffee Pudding
First quail eggs of the year in a nest of dill sprinkled with celery salt
Smoked Salmon, goats cheese & home made dill blinis
Crostini, with the fruit green & purple basil, green garlic & last year's pepper preserved in olive oil
An Assortment of Thai canapes with sweet chilli dipping sauce.
Mini Toad-in-the-hole
CATCH OF THE DAY
First trout from the lake, caught by Christine. Weight: 8½ lbs
Vegetables from the Garden
Seakale produced under forcing pots
Forced Rhubarb, Mizuna & Purple Sprouting Brocoli
Asparagus, carrots, artichokes & cauliflower
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