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Mid May Already!!!


Time still appears to be flying by especially as we are not dashing about catering weddings and functions. I am still missing the kitchen lots, even more so with all the lovely spring produce coming on line some of which we are listing on our website.

Simon, Maggie & Nick are doing an amazing job of cooking, packing and delivering all our ready meals and essentials. Simon is now recognisable in our delivery van with fresh livery, give him a wave if you pass by.



We have been adding some fantastic products like, curry sauces, olives, tapenade, dukkah and my absolute favourite corn Chilli Puffs (so Moorish). The Namoh curry sauces are made here in Dartmouth by Ankur Biswas a renowned local chef. They are jam packed with flavour and easy to use, here is a recipe for a Chicken Tikka Masala from Ankur.

Chicken Tikka Masala

Ingredients

  • • 10g Chillies Green

  • • 15ml Oil Rapeseed 

  • • 150g Namoh Curry Sauce 

  • • 10g Fresh Coriander 

  • • 400g Chicken Thigh Diced  

  • • 50ml Natural Yogurt Low Fat 

  • • 100g Namoh Curry Sauce

Method

Preparation:

1. Marinate the chicken in 100gm of Namoh Curry Sauce, 15ml of Oil and 50ml of yoghurt for 1 - 2 hours or overnight if time allows. 2. Finely chop the coriander

Cooking: 1. Preheat the oven 180ºC. 2. Place the marinated chicken onto an oven proof tray and cook in the pre-heated oven for approximately 15 minutes or until the core temperature of 75ºc is achieved 3. Add the cooked chicken to a pan and fry for a further 2 minutes 4. Add 150gm of Namoh Curry sauce stir together well 5. Heat until core temperature of 75ºc is reached 6. Sprinkle with the fresh coriander and serve 



We are working on a range of “fresh specials”, they will be fresh ready meals to just pop in the oven, local and seasonal will be key, let us do the hard work so you don’t have to. Perfect for a celebration keep an eye on the website.

Alongside the fresh specials, we will be offering a BBQ box, this will be a selection of fresh meets like marinated chicken, sausages, homemade burgers alongside carefully selected vegetables and salad all you need for a top BBQ.

On the farming front I was completely wrong, we now have 13 bottle fed lambs, the first 8 are now out in a paddock with just one feed a day, the remaining 5 are indoors with 3 feeds a day again named by my daughters Bow, Gin, Tonic, Shawn and Freckles, all with us due to sad circumstances.



We are now having to water the veggie patches every evening due to the lack of rain, everything is thriving with all this lovely sunshine.




Keep safe and well everybody and Bon Appetit x



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