RECIPE : Braised beef with but­ter­nut squash mash

Kent Life - - Food & Drink -

by An­drew and Mary Ler­well. Fur­ther along is Matthew Noakes, a bee­keeper who is turn­ing his hobby into a suc­cess­ful busi­ness sell­ing honey and uses his own pro­duce in his home cook­ing and bak­ing

The smell and sight of freshly baked bread is from South­bor­ough-based Rus­bridge Fam­ily Bak­ery, which of­fers tra­di­tional and spe­cialty breads in­clud­ing rye and spelt and herb and tomato loaf.

Brian Har­vey has been in­volved with the mar­ket for the past 10 years and now vol­un­teers as its man­ager. “Our cus­tomers like the idea that all our stalls sell only food and drink, and we work hard with our stall­hold­ers to en­sure we of­fer the best pos­si­ble pro­duce,” he says. “Each month a dif­fer­ent lo­cal group makes and bakes, sell­ing cakes, teas and cof­fee to raise funds. There are more than 100 dif­fer­ent spe­cial in­ter­est groups across the vil­lage.”

There is also a work­ing black­smith near the lower end of the mar­ket, who can of­ten be seen on mar­ket days shoe­ing horses and clank­ing metal on metal.

Other pop­u­lar stalls in­clude Kent Col­lec­tion, run by Paola Rigolli and Dal­ton Hop­per, who to­gether pro­duce a range of hand-made tra­di­tional ar­ti­san char­cu­terie, from salamis and saucis­sons to whole legs of Parma-style ham re­ferred to as ‘Kent Ham’. Sourc­ing their meat from lo­cal farm­ers rear­ing pigs fed on spent brew­ers grain from a lo­cal brew­ery’s, whey from lo­cal cheese mak­ers and fruit pro­vides a de­li­cious range of flavours – which won the com­pany a cov­eted Kent Life Food & Drink

In­gre­di­ents

3 kilo rib of beef

1 pt home-made beef stock

1 pt ale or stout

1 x onion

1 x car­rot

½ head of cel­ery

½ leek

Small sprig of Rose­mary and Thyme

1 tbsp tomato purée 1 tbsp red­cur­rant jelly 500g but­ter­nut squash 300g pota­toes (red De­sirée or Maris piper) Root veg: parsnip, swede and car­rots Honey

Method

Awards’ Food Pro­ducer of the Year.

From their vil­lage base in Oak Ap­ple Farm, the Curd fam­ily have been mar­ket gar­den­ers in Yald­ing for three gen­er­a­tions. Gary, whose grand­fa­ther started with a stall out­side his house sell­ing fruit and veg, now runs a stall with his wife Lor­raine.

Lo­cally based open women’s prison East Sut­ton Park en­cour­ages re­ha­bil­i­ta­tion and train­ing through food and farm­ing with the women gain­ing ex­pe­ri­ence on a work­ing farm, in butch­ery, hor­ti­cul­ture, gar­dens and cater­ing. The in­mates sell prison farm meat from their stall, in­clud­ing pork joints, belly pork and sev­eral flavours of sausages; a favourite is the Yald­ing Hop­per made with lo­cally grown hops.

The farm keeps rare breed pigs, sheep, beef cat­tle and liv­ery horses. Pop­u­lar items in­clude its highly ac­claimed range of sausages, pre­pared at the prison butch­ery and in com­mer­cial kitchens.

Roy Fer­ris from Two Suns Qual­ity Fish has been at­tend­ing the mar­ket for three years and has built up a loyal lo­cal group of cus­tomers. “As the sea­sons move into au­tumn we ex­pect to be sell­ing lots of Dover sole, skate wings, plaice and tur­bot. It’s en­joy­able shar­ing tips on how to pre­pare and cook dif­fer­ent types of fish and shell­fish,” says Ray. “Our cus­tomers at Yald­ing are keen to try new recipes and are al­ways cu­ri­ous about what’s in sea­son.” Seal the rib of beef in a fry­ing pan un­til golden brown all over, place into a deep casse­role dish.

Pour the stock and ale over the beef, add the roughly cut onion, car­rot, cel­ery, leek, rose­mary and thyme. Cover and place into a pre-heated oven at 180ºC for 40 mins then turn down to 140ºC for around five hours. Check at two-hourly in­ter­vals that there is still plenty of cook­ing liquor to keep the meat cov­ered and moist Re­move the beef from the oven and al­low to for 30-45 mins in the cook­ing liquor. Lay out three strips of cling­film about the length of your arm, over­lap­ping slightly. Place the beef in a bowl and, us­ing a fork, gen­tly pull the beef apart into strips. Add around 6floz (1 cup) of the cook­ing liquor mixed into the beef, place onto the cling­film and form a tube-like shape, then roll the cling­film around tightly to make a roulade shape. Twist the ends of the cling­film un­til tight and leave overnight in the fridge. Save the rest of the juices for the sauce. Re­move the cling­film from the beef and cut into 1 in pieces, place onto a bak­ing tray and cover.

FIND OUT MORE

Yald­ing is a mem­ber of the Kent Farm­ers’ Mar­ket As­so­ci­a­tion. You can visit the mar­ket on the third Sat­ur­day of the month, 10am-1pm at ME18 6HX. Find your lo­cal mar­ket at

www.kfma.org.uk Heat the cook­ing liquor, add the red­cur­rant jelly and tomato purée. Bring to the boil and sim­mer around half a hour or un­til re­duced to a nice gravy con­sis­tency.

Peel and chop the root veg­eta­bles, coat with honey, thyme, oil, salt and pep­per and place onto a bak­ing tray and roast for around 45 mins at 180 ºC. Peel the but­ter­nut squash and pota­toes into chunky pieces and bring to the boil. Place the beef in the oven to re­heat, mash the potato mix when ready (around 15-20 mins). Strain the rich, re­duced gravy and plate all the com­po­nents.

Fish­mon­ger Roy Fer­ris from Two Suns

guests will en­joy at this Oc­to­ber’s Kent Life Food & Drink Awards, cre­ated by Michelle Rayner, head chef at our venue, the Ash­ford In­ter­na­tional Ho­tel (p85).

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