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  • The Wonders of Wood

    It all happened back in 2011 I’d been trying to think of ways to utilise the hazel in our field, fed up with seeing the Massey Ferguson with its huge hedge cutter on the back shredding the life out of this wonderful hedge keeping its nice uniform line in our rural parts.

    Whilst having a pint one winters evening in our local a friend said to me why not have go at making some nice thumb sticks and hurdles so I had a go and you might say I’ve got the bug.

    Word seems to have got around about what we are doing orders seem to be coming in month on month, our hurdles were seen at the Abergavenny food festival and sparked some interest from a French cheese company which all sounds very exciting.

    I have lots of new projects under way from chopping boards to welly boot holders and much more.

    I will keep you all posted on how things are going

    Best Wishes

    Simon Wearn

    Husband to the greatest cook Alice Wearn

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  • GAME FOR ANYTHING

    As the shooting season gets into full swing, the word game gets some nervous and inexperienced cooks running away in a hysterical panic. This doesn’t have to be the case. Game is not just cooked by Michelin star chefs in fancy restaurant’s game can be cooked by anyone from a simple rabbit in cider and mustard, or a roasted pheasant.

    I have been asked recently to promote fur and feather at a local farmers market providing demonstrations on how to dress and prepare a simple delicious dish in the hope this will encourage people to have a go themselves at home, so to start.

    I was given this recipe from a friend and it was delicious

    RECIPE

    Braised pheasant with smoked bacon and mushrooms

    Ingredients

    Serves: 4

    · 100ml boiling water

    · 1½ tbsp. olive oil

    · 1 large pheasant, cut into 4 pieces

    · 50g smoked bacon, cut into cubes

    · 2 celery sticks, diced

    · 2 carrots, peeled and diced

    · 1 large onion, roughly chopped

    · 100g chestnut mushrooms, halved

    · 250ml red wine

    · 300ml chicken or vegetable stock

    · TO GARNISH chopped fresh parsley

    Preparation

    Prep: 20 mins | Cook: 45 mins

    .

    1

    Heat 1 tbsp. of the oil in a large, flameproof casserole over a moderate heat. Add the pheasant pieces and fry for 2–3 minutes on each side to brown well. Transfer to a plate and keep warm.

    2.

    Add the bacon to the pan and cook, stirring frequently, for about 5 minutes until well browned. Add the celery, carrots and onion with the rest of the oil and stir to combine. Reduce the heat, cover and cook gently for 5 minutes until the vegetables are starting to soften.

    3

    Stir in the chestnut mushrooms and cook, uncovered, for 3 minutes longer

    4

    Add the red wine and stock. Bring to the boil, and then reduce the heat to low and simmer for 15 minutes.

    5

    Return the pheasant joints to the casserole, cover and cook for a further 20–30 minutes until the pheasant is tender. Sprinkle with parsley before serving.

    Serve with Mash or Roast potatoes

    Enjoy

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  • GAME FOR ANYTHING

    As the shooting season gets into full swing, the word game gets some nervous and inexperienced cooks running away in a hysterical panic. This doesn’t have to be the case. Game is not just cooked by Michelin star chefs in fancy restaurant’s game can be cooked by anyone from a simple rabbit in cider and mustard, or a roasted pheasant.

    I have been asked recently to promote fur and feather at a local farmers market providing demonstrations on how to dress and prepare a simple delicious dish in the hope this will encourage people to have a go themselves at home, so to start.

    I was given this recipe from a friend and it was delicious

    RECIPE

    Braised pheasant with smoked bacon and mushrooms

    Ingredients

    Serves: 4

    · 100ml boiling water

    · 1½ tbsp. olive oil

    · 1 large pheasant, cut into 4 pieces

    · 50g smoked bacon, cut into cubes

    · 2 celery sticks, diced

    · 2 carrots, peeled and diced

    · 1 large onion, roughly chopped

    · 100g chestnut mushrooms, halved

    · 250ml red wine

    · 300ml chicken or vegetable stock

    · TO GARNISH chopped fresh parsley

    Preparation

    Prep: 20 mins | Cook: 45 mins

    .

    1

    Heat 1 tbsp. of the oil in a large, flameproof casserole over a moderate heat. Add the pheasant pieces and fry for 2–3 minutes on each side to brown well. Transfer to a plate and keep warm.

    2.

    Add the bacon to the pan and cook, stirring frequently, for about 5 minutes until well browned. Add the celery, carrots and onion with the rest of the oil and stir to combine. Reduce the heat, cover and cook gently for 5 minutes until the vegetables are starting to soften.

    3

    Stir in the chestnut mushrooms and cook, uncovered, for 3 minutes longer

    4

    Add the red wine and stock. Bring to the boil, and then reduce the heat to low and simmer for 15 minutes.

    5

    Return the pheasant joints to the casserole, cover and cook for a further 20–30 minutes until the pheasant is tender. Sprinkle with parsley before serving.

    Serve with Mash or Roast potatoes

    Enjoy

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  • What a weekend

    What a weekend the weather has been fantastic just like spring, perfect for getting outside and digging out the final vegetable patch. Plus we managed to lay the base for the greenhouse. Need to get the hard work out the way now before the 6 six nations starts in February.

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  • Up and Running!!

    The Poachers Grow Your Own Vegetables Project

    2 Vegetable Patches Cleared we are up and running !!!!!!!!!!!!!!!!!!!!!!!!!!

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  • THE POACHERS GROW YOUR OWN VEGETABLES PROJECT

    As 2012 starts to get under way it’s time to start thinking about our gardens, by that I mean having a go at growing your own vegetables. A few of our friends have set us a challenge of turning an old over grown vegetable patch into a thriving sustainable source of healthy vegetables, this got us thinking.

    As more and more questions are being asked about where and how our food is being produced, along with food and energy bills increasing month on month, now may be the time to think about saving some money. Our food and grocery bills are one area where we can make that saving. Along with the added health benefits of getting out in the fresh air bringing families and communities together and introducing children and adults to the joys of mud (WHAT FUN!) and getting fit. Another bonus will be that you only harvest what you need, therefore saving money, cutting waste, and above all a sense of achievement when you harvest your tasty and healthy produce.

    This project is all about having a go and growing what you want, so get out there and enjoy.

    You can follow us on this long journey, and even join in at home. You do not need acres of land as we will try and show you how to utilise any small area, even if you only want to grow herbs in a little window box we will be covering everything.

    We have even encouraged a few local business people to give us a hand.

    You can email us photos of your very own vegetable plots, plus we will be blogging on a regular basis including photos and some amateur video so you can see our progress throughout the year.

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Welcome to the Poachers Pantry Blog

As 2012 starts to get under way it’s time to start thinking about our gardens, by that I mean having a go at growing your own vegetables. A few of our friends have set us a challenge of turning an old over grown vegetable patch into a thriving sustainable source of healthy vegetables, this got us thinking.

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