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Tag Archives: Mash

Perfect Mashed Potato
November 9, 2013
Side Dishes
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  • Difficulty:
    Easy
  • Serves:
    4

Cut the potatoes into even sized pieces and place in a large pan of salted water. Bring to the boil and simmer until tender, around 20 – 25 minutes. Drain the potatoes well, return them to the saucepan and shake
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Venison Sausages with Roasted Garlic Mash
November 9, 2013
Main Courses
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  • Difficulty:
    Easy
  • Serves:
    4

First prepare the garlic for the mash. Cut the head of garlic in half horizontally and place both halves, cut side up, on a sheet of tin foil. Drizzle with half of the rapeseed oil and season with sea salt
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Bridge Foot, 13 High Street, Boston, Lincolnshire PE21 8SH

01205 362167

info@bostonsausage.co.uk

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Dedicated to making the best homemade Lincolnshire sausages, the family run Boston Sausage is a traditional butcher serving highest quality meats. Our new online store has been developed to help meet the demands of our customers as our shop becomes increasingly busy.
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  • Good evening cheese lovers! Today I’ve been working at the Lincoln food and gift fair. If you didn’t make it this year, you should try and go next year as it’s a great day out. If you did make it and found us, thanks for your custom. Now, back to my cheese of the week. This little beauty is called Vacherin Mont d’Or and it is a knock out cheese. It’s seriously indulgent and perfect, perfect, PERFECT, for this weather. It’s also a really quick and easy meal and great for diving in with the family as a starter or as a main for two. (Or if you’re a cheeseaholic, then have the lot to yourself!). So all you need to do is buy one @mountainsfarmshop, buy a bottle of dry white wine and some crusty bread. Next, get home and get the oven on at 200 degrees C. Then pour a little of the wine on top of the cheese, add some fried garlic if you like. Then bake it with the lid on for 15 mins. You should stand it in an oven proof dish as it can ooze out. Remove it from the oven, and simply eat it by dunking in the crusty bread and have the wine with it. You don’t even need cutlery! Winner, winner cheesy dinner. Please give it a try as it’s off the scale tasty 😋. I’ll tell you a bit more about the cheese in my next post x #montdor #vacherin #cheese @bostonsausage #cheeseandwine #winter #winterfood
  • We're now taking hamper orders to suit all budgets. Whether it's a bespoke Lincolnshire hamper, a gourmet cheese hamper, an extra special meat hamper we can help organise the perfect gift. Order yours today to avoid disappointment. #hamper #Christmas #cheese #meat #gift #present #christmashampers
  • Mushroom Risotto with Berkswell and Bacon Lardons. 20 mins prep, 55 mins cook, serves 4. INGREDIENTS Sea salt. Black pepper. 2 large garlic cloves, crushed. 3 tbsp. olive oil. A squeeze of lime juice. 600 ml chicken stock. 200 g arborio risotto rice. 100 ml dry white wine. 200 g flat mushrooms, cleaned, halved and sliced. 3 tbsp. freshly grated Berkswell. 200g bacon lardons 200g Asparagus if in season DIRECTIONS To start, bring the stock to a boil and leave to simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook while stirring, for a minute. Pour in the wine and let it to reduce down for a few minutes until the wine and rice thicken slightly. Begin to add the stock with a tablespoon at a time, whilst stirring continuously. Wait until the rice soaks up the wine before you add the next spoonful of stock. At this point taste the rice and once it’s al dente, stir in the chopped asparagus and turn off the heat. Leave the risotto to stand for a few minutes. Next, heat a frying pan fry the lardons until they are brown and crisped. Then set aside. In the same frying pan add the mushrooms, with a little seasoning and cook until all the moisture has gone and the mushrooms are golden. Finally pour in the mushrooms to the risotto, along with a little more stock if you’d rather have a smoother, less dry dish. Stir in most of the Berkswell and add a sprinkle of salt and pepper to taste. Serve the risotto on warm plates or bowls and grate over the remaining Berkswell and top with the crispy lardons. Absolutely delicious! #risotto #berkswell #winterfood @bostonsausage Please give it a go and if you do, I’d love to see some pics x
  • Whilst working at Neals Yard Dairy I had the pleasure of driving down to Somerset on the Southwest Cheese run. This entailed visiting our suppliers in this area each week and bringing back all the delicious cheese we had selected. One of the places I was lucky enough to visit was Jamie Montgomery’s Farm in the heart of the County. Montgomery’s Cheddar is one of the few real cheddars left where traditional methods are still used. This commitment to using traditional methods has resulted in numerous accolades including Supreme Champion at the 2004 British Cheese Awards and Best Cheddar at the 2006 British Cheese Awards. In 2009 Mature Montgomery's Cheddar won a gold medal at the World Cheese Awards. It is also one of a small and exclusive list of British foods to be awarded Protection of Designated Origin (PDO) status. To be called West Country Farmhouse Cheddar the cheeses must: Be made using milk from local herds reared and milked in the counties of Somerset; Dorset; Devon or Cornwall. This ensures that the cheese has a particular texture and flavour. Contain no colouring; no flavouring and no preservatives. Be made in these four counties to traditional methods. These methods include the cheese being made by hand and the unique process known as cheddaring. They have been making cheese since 1911 and this experience has positioned them in my opinion at the top of the tree when it comes to Cheddar. Jamie uses over 200 Friesian Cows to produce his cheese. He’s fundamentally kept the whole process the same as it always has been on the farm. He doesn’t want to change anything at all, even down to type of grass the cows eat as any slight alteration can drastically change the taste of the cheese. The unpasteurised milk, the cloth bound maturing, the specifically selected starters, the ageing process, the years and years of cheese making have resulted in a cheddar that is extraordinary. An earthy and slightly nutty flavour coupled with a dry and near crystalline texture leaves a deliciously long taste in your mouth. It will keep for weeks and can be grated in its later stages. It also helps to make the best cheese scones!
  • We have the perfect way to get over the Rugby 🏉. A delicious cheese selection box to nibble on whilst drinking a few bottles of Red 🍷 @mountainsfarmshop #rugby #drowningyoursorrows
  • Thanks for keeping us and the crowds entertained all day. The Cosmic Sausages take a bow 🎶🎷🎸📯🎻🎺 #cosmicsausages #sausages #livemusic #streetperformers @lincolncastle

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