Don’t Tell the Bride!

So, who watches Don’t Tell the Bride on BBC 3? Come on, own up! There was an episode being filmed in and around Mevagissey on July 5th and Lobbs Farm Shop were asked to provide a stand with roasted joints of pork and beef carved up & served in lovely fresh rolls. It was butcher Phil’s turn to be on camera as he was in charge of the stand in the gardens of Silvanus, a large property overlooking Mevagissey village and harbour. The weather stayed dry and the guests were able to mingle out in the gardens. The film crew were buzzing around following the bride’s every move and reaction. Phil did a sterling job making sure everyone was catered for, the food went down very well indeed. Having a roast like this is a nice option and allows you to have a mixture of roasted meats instead of just a whole pig or lamb as a hog roast. If you’re interested, enquire at the butchery counter in Lobbs Farm Shop or give us a ring on 01726 844411. We can also provide freshly made coleslaw, waldorf, potato and cous cous salads amongst others if that took your fancy. It’s great for parties and takes the worry of catering out of your hands!

Phil serves up a lovely pork roll for a guest…

Phil carves the mustard encrusted roast beef.

Here’s Phil!

Here comes the Bride…

Phil being nosey

Apple Sauce, Grain Mustard or Ketchup!

 

 

 

 

 

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Winter Salad

Here’s a lovely simple recipe for a crisp winter salad using local seasonal produce. It’s nice on its own or served with some lovely Cornish Blue cheese, or even a chunk of rib eye steak if you fancy!

  • 1/4 red cabbage, finely sliced
  • 1/4 savoy cabbage, finely sliced
  • 2 carrots, sliced into matchsticks
  • a handful of walnuts, lightly toasted & roughly chopped
  • 4 tbsp walnut oil
  • 2 tbsp red wine vinegar
  • 1tsp grain mustard
  • sea salt & cracked black pepper, to taste

Toss all the sliced cabbage and carrots together in a large bowl. In the top oven of the aga or in a dry pan on the hob, lightly toast the walnuts until they smell wondrous (technical cookery term!) and remember to keep them moving so they don’t catch and burn.

Mix together the walnut oil, red wine vinegar and mustard. Season to taste. Pour the dressing over the salad, mix well to coat and serve.

Last day for Christmas Orders, 15th December

Just a notice to remind people heading over to our website http://www.lobbsfarmshop.com for their Christmas orders, all orders must be in by the 15th December for guaranteed delivery and availability in time for Christmas. Available from the website are Bronze Turkeys , gorgeous ribs of home reared Beef , legs of home reared lamb and of course a lovely range of Cornish and South West Cheeses and loads of other local produce. So get yourself over there for all your festive goodies!

’twas a cold December Night…

What a lovely late night shopping evening that was! A fantastic turn out on a rather chilly evening, blustery great showers of rain and hail blew through occasionally and the car park got rather muddy! However there was a warm welcome in the farm shop with cups of mulled apple juice and mince pies being served. Carols were provided by the Cornish Connection barbershop singers and the staff wore suitably silly Christmas hats. Beautiful christmas wreaths were also on display from Anna & Karen. If you didn’t get the chance to stop by, you can still order for Christmas on our website lobbsfarmshop.com or give us a ring on 01726 844411.

Thank you to all who attended last night and made it such a lovely evening!

above: Lobbs Farm Shop by night

above: come on in!

above: Anna and Karen with their beautiful wreaths.

above: the Cornish Connection singers

above: ah yes, Phil & Simon, taking care of the silly hat department in the Butchery!

The Times Best Farm Shops

Hurrah! Lobbs Farm Shop made it to number 7 in the Times list of best farm shops in the UK! Well done to everyone at Lobbs and thank you to all the loyal customers!

Dower House Chutney Recipe

Here’s a recipe for the deliciously rich Dower House Chutney. Once made, store it for at least three months before eating it, even better save it for Christmas and enjoy it with some strong cheeses and of course left over ham & turkey!

1.5lb Plums
2lb Red tomatoes
1.5 Pints malt vinegar
1/2lb Prepared Apples (eaters not cookers)
1/2lb Prepared Onions
1/2lb Dried Fruit
1 Clove of Garlic
1lb Demerara Sugar
2oz Salt
1.5 level tablespoons Pickling spice (tied in muslin)

Wash the plums, halve and remove stones. Skin & slice the tomatoes. To make this easier, cut a small cross over the top of each tomato and blanch in boiling water. The skins should peel away very easily from the cut you made. Put both in a preserving pan with the vinegar and cook gently until soft and mushy. Remove any stones if any bob to the surface.
Slice the apples, onions & garlic finely and add them to the pan with the dried fruit, sugar, salt and pickling spice. Simmer slowly until it thickens. A good test is being able to drag a wooden spoon across the bottom of the pan and the chutney separates and leaves a ‘trench’ so you can see bottom of the pan. Have patience, its not a quick process, but you are rewarded with a lovely chutney! Store in sterilised jars, cover with wax toppers to stop it drying out and stow it away in the cupboard for 3 months or more.

above: I used what was available to me for free! In this case an old Cornish variety of apple & Victoria plums. This time of year though, there are many types of English Apples available, so use what’s local to you if you can.

above: gorgeous Victoria plums, halved and stoned.

above: stirring up the tomatoes and plums in the vinegar.

above: the plums and tomatoes quickly turn to mush!

above:  perfectly crisp apple, ready for slicing into the pot.

above: the finished article, ready for storing for the winter. ‘Ansome!

Steak Kebabs

A lovely idea for the barbecue, if you’re getting tired of sausages and burgers! Take a chunk of Rump Steak from our butchery counter, slice it into cubes, mix it with a sachet of Secret Chef Beef Rub ( a mix of Paprika, Black Pepper, Sea Salt, Muscovado Sugar, Horseradish, Thyme, Coriander & Marjoram) thread with slices of red pepper, brush with a little oil and plonk them on the barbecue. Very easy, very quick and absolutely delicious. Now all we need is a little bit of Bank Holiday sunshine!
p.s you can find the beef rub on the shelves to the right of the butchery counter in the Farm Shop.

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