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Below we have some great recipes, all using our local suppliers on the Isle of Wight.
This is a great recipe that can be made in advance and has a wow factor. It’s effectively a two pot dish so saves on washing up too! If you can’t get beef short ribs you can use brisket or flank.
1.Preheat oven to 160C/325F.
2.Sprinkle beef all over with salt and pepper.
3.Heat oil in a large le creuset pot over high heat. Add half the ribs & brown all over. repeat with remaining ribs, then remove.
4.Turn heat down to medium. Add onion garlic & chillies into the same pot, cook for 2 minutes.
5.Add carrot, celery, cook for 5 minutes until carrot is softened.
6.Mix in the tomato paste & cook for 1 minute.
7.Add wine, stock, tomato passata, thyme & bay leaves. Stir until tomato paste is dissolved.
8.Return beef into the pan, arranging them so they are coved by the liquor.
9.Cover with lid & transfer to oven for 3 hours, or until the meat falls from the bone.
10.Remove beef from the pot & shred with 2 forks, cover to keep warm.
11.Place the sauce on the stove & simmer to thicken, & reduce by a third, taste, then adjust the seasoning if needed.
12.Mix in the shredded beef & serve with fresh pasta and shavings of fresh parmigiano reggiano
This is a great ingredient to have in your fridge, it’s easy and lasts for ages! This technique not only gives you melt in your mouth tender and sweet cloves, you get a bonus, with a great of fragrant and delicious oil as a byproduct! It’s also really versatile – spread it on crusty bread, mix with butter for amazing garlic bread, blend through dips such as hummus, add to dressings or pasta sauces like our Goodwood estate short rib ragu.
1. Cut the garlic bulbs in half and place both halves, into an oven proof le creuset roasting dish.
2. Cover the garlic with oil, add thyme and place in the oven at 100°C. You want the oil to reach and then stay at around this temperature.
3. Leave to cook for around 45 minutes or until the garlic cloves are soft and slightly coloured.
4. Cool at room temperature. Remove the garlic from its skins and place in sterilised kilner jar with the oil. Keep in fridge.