These next two months will be the hard ones with diffi cult weather. Rain, mud and snow! Fortunately we have lots of great silage for the herds. We made it using fi elds rich in clover and some special cuts of lucerne. This silage is high in protein and is 20%
above the national average. The animals thrive on it and will be very happy. Daisy has had her second calf with us,
being in the fi elds she gave birth unaided. Although a little smaller than her fi rst calf, Mabel, this new calf is doing well. In fact
we have two girl calves, born this year still to be named.

If anyone has some good ideas on names can they contact us. We will offer a prize of a Sunday joint for four
people for the winning name. Most of the Christmas beef came from cattle that are grass fed and organic, all the beef
comes from farms within a 16 mile radius. You won’t fi nd that anywhere else around here! We now have some forequarter cuts
to use for January winter stews.

Braised Beef
Try this braised recipe using short or back
rib, a great slow cooking muscle that can be
cooked as a joint of diced for a stew. A good
heavy casserole dish is essential.
• Brown 500g of large diced short/back rib
in some smoking hot oil; put in a good
quantity of roughly chopped onion (2),
sliced carrot (4), and sliced celery (4
sticks), 250ml of water and half a stock
cube. The stock does not cover the
ingredients as they are cooked in the
steam.
• Add salt and pepper, a bay leaf and
some thyme. Bring to the boil, cover with
a tight fi tting lid and put in a preheated
oven (180 °C/gas 4) for one and a half
hours.
• Before the end of the cooking, make
a sauce by heating one tablespoon of
oil in a saucepan, add 25g of fl our and
cook whilst it turns a russet colour. Add
250ml of stock made with the other half
of the stock cube. When fully absorbed
add two tablespoons of tomato puree.
Simmer for fi ve minutes.
• When the meat is ready combine with
the sauce, bring to the boil and serve
with boiled potatoes and any vegetables
you have to hand.
• I always love dumplings at this time
of year and they are quick and easy
to make after a busy day at work. No
peeling potatoes, just mix plain fl our,
suet, salt, pepper and water together.
Divide the mixture into the correct
number of dumplings and place on top
of the meat, replace the lid and cook for
another 15 minutes.
• Bruce Leat our wine expert recommends
Adnam’s Côtes du Rhône with this meal.
Having given you this lovely recipe, you
could always cut out some of the cooking
by buying one of our pies, ready made in
the shop:
Steak and Ale, Steak and Kidney, Chicken
and Ham Pie, Game Pie, Veal and Ham Pie
All come in three different sizes: large
(serves 2-4) £6.99, medium (serves 2)
£4.50, individual £3.95. During January and
February, we are offering 20% discount
when you spend £30 on pies.

Valentine’s Day is just round the corner and
we will be making Beef or Pork or Lamb
Wellingtons. Please order in advance to
ensure we have enough.

Come and talk to us about joining the team
who are busy planning the new Community
Growing Garden. Only got a couple of hours
a week, that’s not a problem….

 

Later Opening Hours Wednesday, Thursday and Friday mean you can pop in and pick up your supper and a drink anytime before 7pm.

Free Home Delivery is growing. Please contact us if you would like us to deliver to your door. Remember we can provide: Fresh meat • Ready meals • Fruit, vegetables and dairy products

We are now open:

Weekdays 8am-6pm
Saturday 8am-4pm • Sunday 10am-1pm
Waterloo Cottage Farm
34, Harborough Road,
Great Oxendon, LE16 8NA
Tel: 01858 467158
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

www.waterloocottagefarm.co.uk

Waterloo Cottage Foods

 

 Waterloo Cottage Foods

Waterloo Cottage Foods