Alternative Sunday Lunch

24th March, 2021

FORGET ROAST beef, put down the minted lamb and instead check out our alternative Sunday lunch ideas…

Lemon Roast Salmon
Lightly cured salmon with lemon flavoured gin gives salmon a deep citrus note. Start off by blitzing together lemon and gin then after laying your salmon skin-side down, pour the mix all over and cover in cling-film and leave chill for 2 hours. Gently rinse the cure and pour over blitzed preserved lemons and olive oil. Wrap up in foil and pop in the oven for 25 mins (remove the foil after 15 mins) and you’re done!
Click here for the full recipe.

Rack of Venison
Team with star anise roasted carrots for a truly scrumptious taste. Lay carrots, star anise and butter in a roasting tin and leave to roast for 30 mins. Next up, crush juniper berries with salt, thyme and rapeseed oil and rub all over the venison rack. Sear the rack in a hot frying pan until evenly coloured. Pop the racks on top of the carrots and leave to roast for two hours and ta-da!
Click here for the full recipe.

Parsnip Croquettes
Who wants a plain parsnip when instead you can get golden bites instead? Start by roasting parsnips and pureeing. Next up, make a bechamel sauce but add Gruyere cheese for an extra kick. Cook shallots until soft then tip into a large bowl with the parsnip puree and bechamel sauce. Pop this mixture into piping bags and pipe into 3cm thick lengths and freeze until firm. Coat the croquettes in breadcrumbs and deep dry them to your hearts content!
Click here for the full recipe.

Remember you can pick up all your fresh locally-sourced meat from our independent butchers Harry Meynells, Kitsons and Marleys.

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