The Return of the Christmas Hamper!

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Sam Perks Beef are delighted to announce that we are once again taking orders for our fantastic Aberdeen Angus Beef Christmas Hampers. 

Our fabulous festive hampers are a perfect gift for food lovers and are packed full of our locally and ethically reared frozen prime beef cuts. All hampers will be delivered locally free of charge, in beautiful wicker baskets, wrapped and tied in cellophane. 

The Festive Celebration Hamper (£25.00) 

Contents:

  • a pack of 2 rump steaks
  • a pack of stewing steak a
  • pack of 8 beef sausages
  • an 8oz jar of home pickled onions in balsamic vinegar
  • some homegrown potatoes
  • some seasonal mixed herbs

all wrapped up in a lovely wicker tray basket

The Christmas Feast Hamper (£45.00)

Contents:

  • a pack of 2 sirloin steaks
  • a pack of braising steak,
  • a roasting joint
  • an 8oz jar of home pickled onions in balsamic vinegar
  • an 8oz jar of Mrs Perks Christmas Chutney
  • a pack of four home baked gingerbread cows
  • some homegrown potatoes
  • some seasonal mixed herbs

All wrapped up in a beautiful large wicker shopper basket.

Please order early to ensure we are able to fulfill all orders.  We have a limited supply of beef in the winter months and wouldn’t like to disappoint.  All Christmas hampers will be delivered between 1st December  – 24th December. 

These hampers can be delivered direct to you or to the recipient.  Pictures to follow!

 

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New Value Box of Sam Perks Beef – limited number available

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Due to popular demand and a number of orders scheduled for delivery this week, we are no longer offering the £25.00 economy box (aside from those already scheduled for delivery.) We do however have a £35.00 value box available, each containing a large joint of brisket, a pack of stewing steak, a pack of braising steak, a pack of beef shin, a pack of beef skirt, one pack of mince, one pack of burgers (4 in pack) and one pack of sausages (8 in pack) Most packs are 500 gm approx in weight each and we will also include recipe cards. Retail price of items if bought individually would be £38.50 approximately. Free local delivery. Only two of these available as we only have two joints of brisket left!

The herd is home!

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After a busy few days, the herd are all home, Florence was on site to welcome home our gentle bull who stomped off the trailer with a disdainful air, harrumphing at the indignity of it all.  Florence spent a few happy minutes imitating him before heading inside to raid Grandpa’s biscuit tin,  leaving big brother and Daddy to deal with the mud.

Special orders are coming in thick and fast for Christmas beef, just in time to inform our butcher of how we would like our most recent order cut.

The “Perky Turkeys” are fattening up nicely.  Eating an amazing amount of food and happily prancing about in their large pen.  A demonstration in persuasion that ignorance is indeed bliss.

A fabulous meeting on Saturday with Darren of Gorleston Veg Box company – more on this later as deserving of a mention in its own right – but pleased to meet someone with similar values, flying the flag for buying local food.

  By far the nicest part of the week was being treated to oxtail stew last night, in front of a blazing fire, with roast potatoes straight from our allotment. Mr Perks responsible for all the cooking, so much tastier than I dared hope and he washed up! Bliss! Oxtail is a wonderfully economical and flavoursome cut of beef but is often overlooked as people are unsure what to do with it. This is Mr Perks’ favourite tried and tested recipe. Would love to hear some of yours!

Recipe: Fabulously Tasty Oxtail Stew

Ingredients:
• 2.5 kg oxtail, chopped into 4cm chunks
• sea salt
• freshly ground black pepper
• olive oil
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 2 heaped tablespoons plain flour
• 2 x 400 g tins of plum tomatoes
• 275 ml red wine
• 1 litre beef stock
• Worcestershire sauce

Method
• Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the flour to the veg, stirring well to combine, then pour in the tomatoes and wine. Add the oxtail and any roasting juices, cover with the beef stock and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy either with creamy mash and seasonal steamed greens, or freshly cooked tagliatelle and a sprinkling of parmesan.

Beefy Bangers

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After the success of last week’s bonfire hampers – featuring a packet of Sam Perks Beef Sausages – we’ve had a number of requests for recipe ideas for how to make the best of our lovely beefy bangers.  A favourite in our house is beef sausage pie topped with a creamy horseradish mash or the following goulash recipe; really easy to make and perfect comfort food on a cold winters evening.   Beef sausages are just £3.40 a pack including local delivery and chances are you’ll have most of the other ingredients already to hand.  We’d love to hear your feedback if you try this out or any of your other favourite beef sausage recipes.

 

Beef Sausage Goulash

 

Ingredients

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.
  2. Heat the oil and butter in a large ovenproof frying pan/stew pot and fry the sausages for 5-7 minutes, or until browned all over.
  3. Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.
  4. Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and add the chopped tomatoes to the pan and cook in the oven for 30-35 minutes.
  5. Remove from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.
  6. Serve the goulash with long-grain rice or crusty bread and enjoy!

Busy busy…

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Another busy week in Blundeston; a glut of beetroots from the allotment provided an opportunity for some experimental cooking…beetroot and ginger chocolate brownies received mixed reviews.  Grandpa Perks loved them (but didn’t know about the beetroot.)   Younger generation thought they contained blood!  A new log supplier has been found so we are able to continue diversifying; offering good quality, split, hardwood logs from renewable sources for delivery.  A new calf was born on Wednesday, late in the year, but always welcomed.   He’ll have a couple of weeks finding his feet at home with Mum before all his aunties and cousins return home from grazing out on the marshes.  We have been busy trying to secure new outlets for selling our prime beef, contacting various farmers markets etc.  This would be a new way of selling for us but suspect the smell of freshly cooked beef sausage samples could be a winner.   Also thinking of ways to market our beef in advance of Christmas; any suggestions of things we could include in our Christmas beef hampers would be welcomed!