We are fortunate to live in such a beautiful area and one that is also full with such fantastic food!
From the traditional market in Clitheroe with its specialist shops selling sausages, fish and wine (amongst others) to the many deli's that have appeared in recent years. We also have farm shops one particular is Gazegill Organics which children love to visit.
Cafes such as Delicious in Gisburn, which is also a deli, The Pavilion at Shackletons Garden Centre and many more.
Fantastic restaurants, casual and fine dining, from the renowned Northcote Manor to country pubs serving traditional food.
Italians, Indians, Chinese, Pizza, Fish & Chips and more..................
The Ribble Valley is definitely a food lovers paradise!
Wednesday, 30 March 2011
Saturday, 26 March 2011
Venison
You can purchase Venison from several butchers in the Ribble Valley including Roy Porters in Chatburn and also Country Style Meats at Clitheroe Auction Mart www.countrystylemeats.co.uk
Venison can also be purchased from food registered stalkers.
Be aware where you purchase your venison from, as a lot of it may be poached and therefore you will not be guaranteed quality or indeed the hygiene of the meat! Or even how the animal was dispatched.
You can also purchase on line from the likes of Nicola Fletcher at Seriously Good Venison.
Enjoy and please purchase responsibly!
Venison can also be purchased from food registered stalkers.
Be aware where you purchase your venison from, as a lot of it may be poached and therefore you will not be guaranteed quality or indeed the hygiene of the meat! Or even how the animal was dispatched.
You can also purchase on line from the likes of Nicola Fletcher at Seriously Good Venison.
Enjoy and please purchase responsibly!
Comments
I want you to be involved in this food blog so please feel free to leave any comments.
If there is a specific question you wish to ask please do and I will get back to you.
Have you visited any restaurants in the area and wish to share your experience?
Please callback very soon for more...............
If there is a specific question you wish to ask please do and I will get back to you.
Have you visited any restaurants in the area and wish to share your experience?
Please callback very soon for more...............
Venison Loin with Red Wine reduction
To serve 2
Preheat oven to 180
Trim the loin making sure that all sinew and 'silver' skin is removed. Rub with olive oil and season.
Place in a hot non stick frying pan and cook on all sides for about 4 mins in total.
Put on a tray into the oven for about 12 mins.
Remove and leave to rest for about 10 mins in a warm place.
Meanwhile add some red wine to the frying pan, scraping up and bits. Add a couple of teaspoons of Redcurrant Jelly and reduce.
Slice the Venison (should be pink inside) and serve with mash or dauphinois potatoes with the reduction spooned over the Venison.
Delicious!
Preheat oven to 180
Trim the loin making sure that all sinew and 'silver' skin is removed. Rub with olive oil and season.
Place in a hot non stick frying pan and cook on all sides for about 4 mins in total.
Put on a tray into the oven for about 12 mins.
Remove and leave to rest for about 10 mins in a warm place.
Meanwhile add some red wine to the frying pan, scraping up and bits. Add a couple of teaspoons of Redcurrant Jelly and reduce.
Slice the Venison (should be pink inside) and serve with mash or dauphinois potatoes with the reduction spooned over the Venison.
Delicious!
Thursday, 24 March 2011
Wednesday, 23 March 2011
Pictures
Are available for puchase!
Contact me for futher details.
The lambs are on the Downham Hall Estate.
Contact me for futher details.
The lambs are on the Downham Hall Estate.
Welcome to my Blog on the food of the Ribble Valley
Thank you for joining me as we take a food lovers trip
around the beautiful Ribble Valley!
Visiting restaurants and pubs.
Farm shops and farmers markets.
Sharing recipes and hints.
And most of all enjoying fabulous food!
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