Recipes

Beef

Beef Martini
If you like your beef shaken not stirred, try this great summer recipe:
Ingredients:

  • ½ Onion
  • ¼ Cup Gin
  • 1 Tsp. Dried Basil
  • 1 Cup Martin Divilly’s BBQ Sauce
  • 4 x ½ lb Martin Divilly’s Sirloin Steaks
  • Salt & Pepper to taste
  • 2 cloves Garlic, crushed
  • 1 Tsp. Dry Vermouth
  • 1 Tbsp. Green Olive Brine

Directions:
In a medium bowl combine the onion, garlic, BBQ sauce, gin vermouth, olive brine & basil. Sprinkle each steak with salt and pepper and place in resealable sandwich bags. Divide the marinade between the two bags making it is evenly distributed around the steaks. Refrigerate for 2 to 24 hours. Preheat grill for medium – high heat. Remove steaks from bags and discard marinade. Grill steaks for 7 – 8 minutes per side or to desired doneness.

Festive Lasagne
A delicious way to use of Christmas Day leftovers resulting in a speedy delicious St. Stephen’s Day lunch.
Ingredients:

  • 175g Divilly’s Cooked Turkey
  • 175g Broccoli in small florets
  • 10 – 12 Sheets of Precooked Lasagne
  • 1 tsp Oregano
  • 1 tsp Parsley
  • Salt & Black Pepper
  • Pinch of Nutmeg
  • 175g Cherry Tomatoes, halved
  • 175g Cheddar Cheese, grated
  • 175 Divilly’s Cooked Ham
  • 400ml Crème Fraiche

Method:
Preheat the oven to 180°C. Put the broccoli florets into a bowl and cover with boiling water. Fill another bowl with boiling water and place the sheets of lasagne in one at a time. Empty the cartons of crème fraiche into a bowl and whisk in 3 tablespoons of cold water. Add the herbs, salt, pepper and nutmeg. Drain the bowls of broccoli and lasagne. Season the cooked turkey, ham and tomatoes.

Spread a spoonful of the crème fraiche mixture over a lightly greased baking dish. Cover with a layer of the lasasgne sheets. Arrange half the turkey, ham broccoli and tomatoes on top. Spread one third of the crème fraiche mixture on top and sprinkle some of the grated cheese over. Repeat the crème fraiche, lasagne meat & veg layer again. Finish with a final layer of lasagne sheets, the remaining crème fraiche and grated cheese. Back in the preheated oven for 20 minutes. Increase oven temperature to 190°C and bake for a further 20 minutes.

Lamb

Rack of Spring Lamb with Herb Crust
Ingredients:

  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 Tsp. Dried Basil
  • Salt & Pepper to taste
  • 1 Whole Chicory roughly chopped
  • 1 TBsp Olive Oil and 1 Tbsp Icing Sugar
  • 1 x Martin Divilly U3 Grade Rack of Lamb
  • 1 Sprig Chopped Rosemary
  • 1 Tbsp Parsely Chopped
  • 1 Slice Bread (Crust Removed)
  • 1 Tbsp Chopped Chives

Directions:
Preheat oven to 180°C. Season lamb well and place in preheated oven for 25 minutes until cooked pink. While the lamb is in the oven, blend all the herb crust ingredients together and season well. Remove the lamb from the oven and place the herb mix on top of each lamb rack. Place lamb back in the oven for a further four minutes to melt the crust. Panfry the chicory in the olive oil for 1 minute in a very hot pan and season. Then add the icing sugar and chives and cook for 30 seconds. Remove lamb from oven, place on top of the chicory and serve.

Bacon

Bacon & Cabbage with Mustard Sauce

Ingredients:

  • 1.5kg loin of Martin Divilly’s low salt Homecured Award Winning Back Bacon.
  • 1 Carrot, 2 Celery Sticks, 2 Leeks, 1 teasp. Black peppercorns.
  • Mustard Sauce: 50g butter, 25g flour, 1 tbsp. Mustard, 250ml mixture cooking liquid and cream
  • 1kg Cabbage, finely sliced.

Directions:
Place the joint of bacon in a saucepan with the chopped vegetables and the peppercorns and add enough cold water to cover. Bring slowly to the boil over moderate heat then turn down and simmer gently for about 1 hour.

Just before serving, cook the cabbage lightly in another pan with some of the cooking liquid. Drain well and toss in butter. Season to taste.

To make the sauce, melt the butter in a saucepan, then blend in the flour and mustard. Cook gently for a minute or two, then whisk in the reserved cooking liquid and cream. Bring to the boil, stirring. Reduce the heat and simmer for three to four minutes stirring frequently.

Chicken

Garlic Roasted Chicken
Ingredients

  • 1 x Martin Divilly’s Farm Fresh Chicken
  • ½ Cup of White Wine
  • 1 Lime Wedge
  • 2 Garlic Cloves peeled
  • 1 Bay Leaf
  • Fresh Thyme Sprigs
  • ¼ tsp Paprika
  • 1 Tbsb Cornstarch
  • 1 tsp Chicken Stock Granules
  • 2 Tbsp. Sherry or Apple Juice

Method:
Preheat the oven to 190°C. Place chicken breast side up on a roasting pan. In a bowl, combine ¼ cup of wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth into the roasting pan. Sprinkle chicken with paprika. Loosely tent the foil. Bake at 190°C for 1 hour, basting occasionally. Add additional wine or broth to pan if liquid evaporates.

Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 15 minutes before carving. Pour drippings and loosened brown bits into a cup. Skim fat. In a saucepan, combine the cornstarch, boullion and sherry or juice until smooth. Gradually stir in drippings. Bring to the boil, cook and stir for two minutes or until thickened. Serve gravy with chicken.

Turkey

Traditional Roast Turkey
Ingredients:

  • Medium 12lb Turkey
  • 1 tbsp black peppercorns
  • 1 lemon
  • 3 bay leaves
  • 25g melted butter
  • 1 tbsp vegetable oil
  • 12 streaky rashers

Directions:
Preheat oven to 220°C. Season inside the bird with pepper. Crush the peppercorns. Grate the lemon rind on top and mix together.

Place the bay leaves along with the quartered lemon inside the cavity of the bird. Tie the turkey legs together with kitchen string. Weigh the bird and calculate cooking time.

Place the turkey in a large roasting tin. Brush liberally all over with the melted butter. Sprinkle the pepper evenly over the breast and legs. Cover the turkey with foil, basting with the juices every hour.

Half an hour before the finish of cooking time, remove the foil and string. Tie the legs with a rasher and place the remaining rashers in a lattice over the breast. When cooked thoroughly, place on a serving platter, cover tightly with foil and leave to rest for 30 – 45 minutes before carving.

Goose

Roast Goose
Ingredients

  • 1 x Martin Divilly’s Woodbrook Farm Goose
  • 1 large peeled Carrot, 2 sticks of Celery
  • 1 head of Garlic, unpeeled and cut in half across the middle to expose the cloves.
  • 10 stalks of fresh Thyme
  • 10 stalks of fresh Sage
  • ¼ of a Lemon
  • Salt and freshly ground Black Pepper

Method:
Preheat the oven to 200°C. Tie the legs of the goose together with string. Prick the skin all over with a fork (this helps the fat to come out).

Turn the goose over and stuff the lemon, celery, carrots, garlic and herbs in the neck cavity.Attach the loose skin around the neck to the body with a cocktail stick. Season the skin well with sat and black pepper.

Place foil on the bottom of a large roasting tin. Place a wire rack on top of this. Place the goose on the wire rack double foiling the legs to avoid burning. Parcel wrap the foil over the goose. Cook for 15 minutes per pound and 20 minutes over, basting every hour. To ensure it’s cooked thoroughly – check all juices run clear.

Duck

Roast Duck
Ingredients:

  • 1 x Martin Divilly’s Lincolnshire Duck
  • 2 tsp Salt
  • 2 tsp Paprika
  • 1 tsp Black Pepper
  • ½ Cup Melted Butter

Method:
Preheat the oven to 180°C. Rub salt, pepper and paprika into the skin of the duck. Place in a roasting pan. Decide yourself whether to foil wrap or not.

Roast duck in a preheated oven for 1 hour. Spoon over ¼ cup of melted butter and cook for a further 30 minutes or until golden.

Ham

Glazed Ham
Ingredients:

  • Divilly’s Ham
  • 1 Onion quartered
  • 1 Stick of Celery
  • 1 Cooking Apple
  • 2-3 Bay Leaves, ½ tsp Mixed Herbs
  • Glaze: 4-6tsbp Divilly’s Mustard, 150g Dark Brown Sugar, 15-20 Whole Cloves

Method:
Steep the ham overnight in water, rinse and drain before cooking. Place the ham in a large saucepan and cover with cold water. Bring to the boil. Add the remaining ingredients to the cooking water. Simmer gently with the lid on allowing 20 minutes cooking time per pound.

Preheat oven to 220°C. Place ham carefully in a foil lined roasting tin. Trim off all the skin and mark the fat in diamonds. Cover the fat with mustard and a layer of the brown sugar. Insert cloves in the centre of each diamond shape. Bake in the oven for about 45 minutes until nicely glazed.

Qual

Roast Quail
Ingredients:

  • 4 x Martin Divilly’s Fresh Quail
  • Salt & Pepper
  • Water
  • 4 Rashers

Method:
Preheat the oven to 180°C. Pin the bacon strips over the breasts of each quail. Rub each bird inside and out with salt and pepper. Place in roasting tin with a small amount of water. Roast for 40 minutes basting every 5 – 10 minutes. To ensure it’s cooked thoroughly check all juices run clear.