Recipes and Guides
Laverstoke Park Recipe Favourites:
Buffalo Milk Custard
One of the best things about winter is that it presents the perfect excuse to enjoy some “nursery food”. One of our favourites is Buffalo Milk Custard. Traditional custard is not very hard or time consuming to make and the taste is delicate and creamy! The perfect accompaniment to traditional steamed puddings, fruit crumbles and pies.
Provides approximately 5 servings (as an accompaniment to a pudding)
Ingredients
500ml/17.6fl oz Laverstoke Park buffalo milk
100g/3.5oz caster sugar
6 egg yolks
1 vanilla pod
Method
1. In a large mixing bowl, whisk sugar and eggs together until the yolks are pale and fluffy.
2. Pour the buffalo milk into a heavy based saucepan.
3. Using a sharp knife, split the vanilla pod lengthways in half and scrape the seeds into the buffalo milk.
4. Gently heat the buffalo milk and vanilla to just below boiling point, making sure it does not boil over.
5. Slowly pour the hot milk mixture over the eggs, a bit at first, mixing gently but well with your whisk.
6. Wipe out the saucepan you used to heat the milk and then pour the mixture back into the pan.
7. Very gently (on the lowest heat) cook the mixture until it coats the back of a spoon, stirring frequently.
8. Pour into a warmed jug and enjoy with a favourite pudding or slice a banana, add a generous dollop of strawberry jam and pour the custard over the top.
© Copyright Laverstoke Park Farm 2010
Note: The leftover egg whites can be used for meringues or keep and use for a guilt free omelette for breakfast the next morning!
Laverstoke Park Buffalo milk is available from our Farm Shop, Ocado and most branches of Waitrose
Organic Roast Chicken
Ingredients
- 1 Organic Laverstoke Park whole chicken
- Freshly ground sea salt
- Fresh ground black pepper
- A few sprigs of fresh thyme
- A few fresh bay leaves
- A dash of Extra Virgin Olive Oil
Cooking Instructions
- Pre-heat the oven to 200ºC and untruss the chicken.
- Season the inside of the chicken with the salt and pepper,
- and then place the thyme and bay leaves inside.
- Rub olive oil all over the outside of the chicken, and
- make sure it is well seasoned with salt and pepper.
- Cook for 15 minutes, then turn down to 180ºC and
- cook for a further 40 minutes.
- Leave to rest for 5 minutes after cooking for easier carving!
Organic Roast Beef
Ingredients
- 1 Organic Laverstoke Park beef roasting joint
- Freshly ground sea salt
- Freshly ground pepper
- Beef dripping or Extra Virgin Olive Oil
Cooking Instructions
- Pre-heat the oven to 190ºC. Then take the joint of beef,
- and rub either olive oil or beef dripping all over the meat,
- whichever you prefer. Rub the roasting joint all over
- with salt and pepper.
- Take a large roasting tray, put olive oil in and heat until hot.
- Place your meat into the tray to seal in the juices.
- Heat some dripping or olive oil, and pour it all over the meat.
- This will help seal the meat and help to keep the juices inside.
- Once it is a nice brown colour, place in the oven,
- and cook for times listed below. (All times are on the bone)
- If you prefer the meat rare, then cook it for 20 minutes per llb
- If you prefer the meat medium, then cook it for 25 minutes per llb
- If you like the meat well done, then cook it for 32 minutes per llb
- on the side, then slice and enjoy!
Organic Roast Pork Loin
Ingredients
- 1 Organic Laverstoke Park Pork Loin
- Freshly ground salt
- Dash of Extra Virgin Olive Oil
Cooking Instructions
- Pre-heat the oven to 220ºC for the best results!
- If you enjoy crackling, then make sure you score the skin
- with a knife, to help make the crackling crunchy!
- If you prefer to have meat without crackling, simply slice
- off the skin and throw away. Rub salt all over the meat,
- and lightly dash olive oil all over the meat.
- The cooking time should be 25-30 minutes for every llb,
- depending on how you like it cooked.
- Cook for the first 25 minutes at 220ºC, then turn down to
- 180ºC for the rest of the cooking time for the perfect pork roast!
Organic Roast Leg of Lamb
Ingredients
- 1 Organic Laverstoke Park Lamb Leg, Boned and Rolled
- Freshly ground salt
- Fresh ground pepper
- Dash of Extra Virgin Olive Oil
- Freshly Picked Rosemary
- Freshly Crushed Garlic
Cooking Instructions
- Pre-heat the over to 150ºC, and then make slits with a knife
- all over the leg of lamb. Insert crushed garlic and chopped
- rosemary leaves into these slits, to add flavour.
- Rub salt and pepper all over the meat, and then put it into the
- oven for 3 hours. Once it is cooked, take it out of the oven,
- cover with tin foil and leave for 10 minutes, then carve.
Laverstoke Park Recipe Favourites:
Buffalo Milk Custard
One of the best things about winter is that it presents the perfect excuse to enjoy some “nursery food”. One of our favourites is Buffalo Milk Custard. Traditional custard is not very hard or time consuming to make and the taste is delicate and creamy! The perfect accompaniment to traditional steamed puddings, fruit crumbles and pies.
Provides approximately 5 servings (as an accompaniment to a pudding)
Ingredients
500ml/17.6fl oz Laverstoke Park buffalo milk
100g/3.5oz caster sugar
6 egg yolks
1 vanilla pod
Method
1. In a large mixing bowl, whisk sugar and eggs together until the yolks are pale and fluffy.
2. Pour the buffalo milk into a heavy based saucepan.
3. Using a sharp knife, split the vanilla pod lengthways in half and scrape the seeds into the buffalo milk.
4. Gently heat the buffalo milk and vanilla to just below boiling point, making sure it does not boil over.
5. Slowly pour the hot milk mixture over the eggs, a bit at first, mixing gently but well with your whisk.
6. Wipe out the saucepan you used to heat the milk and then pour the mixture back into the pan.
7. Very gently (on the lowest heat) cook the mixture until it coats the back of a spoon, stirring frequently.
8. Pour into a warmed jug and enjoy with a favourite pudding or slice a banana, add a generous dollop of strawberry jam and pour the custard over the top.
© Copyright Laverstoke Park Farm 2010
Note: The leftover egg whites can be used for meringues or keep and use for a guilt free omelette for breakfast the next morning!
Laverstoke Park Buffalo milk is available from our Farm Shop or most branches of Waitrose
