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 CHRISTMAS 2017 ORDERS

 

We are selling Turkey’s and Meat for Christmas, Orders will be available for collection from the Farm Shop on saturday 23rd and Sunday 24th December.

 

Orders can be taken by email rupe27@hotmail.com by Telephone 07971 691 588 / 01258 881 171 (evenings) or hand delivered to East Farm (Leazabella).

 

All Meat Orders must be placed by Monday 11th December

 

All Turkey Orders must be placed by Monday 18th December

 

Customer Name:

Customer email:

Home Tel No.

Mobile No.

Date of Order:

 

Order taken By:

Collection date:    Saturday 23rd    Sunday 24th

 

 

 

Our Turkey’s are sourced from Mark Chilcott, Owermoigne, Dorchester.

 

 

Chilcott Turkeys

Alvin Harris 

Weight of Turkey

Free Range White

Please

Tick

Free Range Bronze

Please

Tick

 BARN WHITE

 

 BRONZE

 

5 – 6 Kg (11 – 13lb)

£9.50 per kg

 

£9.70 per kg

 

 £8.50 per kg

 

 £8.50 per kg

 

6 – 7 Kg (13lb–15.4lb)

£9.30 per kg

 

£9.50 per kg

 

 £8.50 per kg

 

 £8.50 per kg

 

7 – 8 Kg (15.4 – 17.6lb)

£8.50 per kg

 

£8.60 per kg

 

 £8.50 per kg

 

 £8.50 per kg

 

8 – 9 Kg (17.6 – 19.8lb)

£7.80 per kg

 

£7.90 per kg

 

 £8.25 per kg

 

 

 

9 – 10 kg (19.8 – 22lb)

£7.00 per kg

 

£7.10 per kg

 

 £8.25 per kg

 

 

 

10Kg +   (22lb+)

£6.90 per kg

 

£7.00 per kg

 

 £8.00 per kg

 

 

 

 

Christmas Meat

 

Meat

Price

Quantity

Meat

Price

Quantity

Beef Topside

£ 11.75 per kg

 

Back bacon

£12.50 per kg

 

Beef Silverside

£10.75 per kg

 

Streaky bacon

£8.50 per kg

 

Gammon (uncooked)Bone in

Not available as yet

 

Sausages

£8.00 per kg

 

Gammon (uncooked)Boneless

£6.25 per kg

 

Chipolatas

£8.49 per kg

 

FREE RANGE CHICKENS

£6.50 per kg

 

Sausage Meat

£7.59 per kg

 

GEESE

£12.99 per kg

 

Belly Pork

£7.29 per kg

 

 

Other Meat cuts and Dorset Game are available on request

 

Vegetable Boxes

 

Pre ordered Vegetable boxes 

 

 

Quantity

 

Quantity

 

Quantity

 

Quantity

Potatoes

 

Red Cabbage

 

Cauliflower

 

Salad

 

Parsnips

 

Sprouts

 

Savoy cabbage

 

Fruit

 

Swede

 

Broccoli

 

Courgette

 

 

 

Carrots

 

leeks

 

Mid Potatoes

 

 

 

 

 

 

Other Requests / Additional Notes:

 

 

 

 

Deposits

 

Please pay a £10 deposit for Turkey’s and £5 deposit for meat.

 

Send cheques payable to N J Tory & Partner to East Farm, Winterborne Whitechurch, Nr Blandford Dorset DT11 9AW or hand deliver to the farm.                                                            Customer copy.

 

Deposit Paid:

 

Deposit Paid:

 

Received By:

 

Deposit Received By:

 

Date:

 

Date:

Collection Date:

 

 

Recipes

© Copyright Michael Powell. 17 Cow Lane, Tealby, Lincs. LN8 3YB. 01673 838040.

Roasted Turkey with Pork, Almond and Apple Stuffing and Masala Gravy

5kg free-range Golden Turkey

1 lemon, quartered

6 Thyme sprigs

1 onion, peeled and coarsely chopped

1 large carrot, peeled and coarsely chopped

1 stick of celery, coarsely chopped

1 bay leaf

2 tbsp plain flour

150ml dry masala

500ml Turkey stock

2 tbsp redcurrant jelly

4 tbsp rapeseed oil

Sea salt and black pepper

Pork Stuffing:

350g breadcrumbs, made from ciabatta bread

500g good quality sausage meat

2 Cox’s apples, peeled and coarsely grated

4 cloves garlic, peeled and finely chopped

100g chopped almonds

150g parmesan, finely grated

4 tbsp Flat leaf parsley, chopped

2 tbsp fresh thyme, finely chopped

5 eggs, lightly beaten

100g butter, melted

6 Cox’s Apples

Sea salt & black pepper

Preheat oven to 230°C/Gas Mark 8

Method:

Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.

For the stuffing, combine the breadcrumbs, sausage meat, apple, garlic, almonds, parmesan, chopped herbs, sea salt and black pepper. Stir in the eggs and half of the butter and bind together well.

Grease a loaf tin and line the bottom of it with baking parchment paper. Loosely place some of the stuffing into the loaf tin, press down a little, then cover and place in fridge until ready to cook. Take the apples and cut the top off, 1/3 of the way from the top. Remove the core, and fill each apple with the remaining stuffing and replace the lid. Brush well with rapeseed oil or melted butter and place in the fridge.

Place two tablespoons of the stuffing into the small cavity (neck end) of the turkey, pull excess skin over stuffing and secure to underside of turkey with a wooden skewer.  Place the turkey in a large roasting pan; fill the large cavity with lemon and thyme sprigs. Brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

To make the turkey stock, place the turkey giblets, chopped onion, carrot, celery and bay leaf in a heavy based saucepan, cover with water and bring to the boil. Simmer for 2 hours, then strain. Cool and store in the fridge until needed, this can be done the night before.

Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

Meanwhile cook the stuffing in the loaf tin for 40 – 45 minutes or until golden brown.

Approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and place the stuffed apples around the turkey and cook for a further 35 minutes or until golden brown.

Transfer the turkey to a platter, placing the apples around it, cover loosely with foil and leave to rest for 20 – 30 minutes.

For the masala gravy, place the roasting pan over a medium heat, sprinkle over the flour, then gradually stir in the masala, followed by the turkey stock and bring to the boil.  Strain the mixture through a sieve into a saucepan.  Add the redcurrant jelly and any juices that have collected on the platter. Stir over a medium heat until the mixture boils; simmer for 10 minutes and season with sea salt and black pepper.

Serve the turkey carved with slices of stuffing, stuffed apples and warm masala gravy.

 

 

 

 

 

 

 

 

 

 

 

East Farm Shop | rupe27@hotmail.com