Hi Spring chickens.
Highveld Deliveries on the 22nd and 23rd of September.
KZN Deliveries on the 25th and 26th of September.
We have been racking our brains trying to find a way to save you a trip or two to the grocery store this month. Self-servingly, we have just the solution. Get all your meat from us and we will bring it directly to you at the end of September. We have a beautiful selection of Bannatyne’s Free Range Pork, Grass Fed Beef and Lamb. Unfortunately, our chickens are too small to let go without losing sleep, but hopefully they will be ready next month. It’s up to them really, which I think they have caught on to. You can either get your meat in half carcasses or as top up items, we prefer halves, but which ever suits you suits us. With the really quick turnaround time this month, orders close on the Wednesday the 10th of September.
Since we last spoke it had warmed up nicely, right up until the point where it didn’t. The more adventurous of the grasses had poked their heads up only to be battered back by the frost. Some of the surrounding areas even got snow. Hopefully that is the last little chill before a long wet hot summer. Our indoor/outdoor weaner pools is complete and the new residence are feeling very full of themselves. Pic will follow shortly online.
New to the menu this month:
Prosciutto, it comes as a whole leg at this stage, they are about 5kgs. It is a little dear, so please check out the prices. Having one hanging in your kitchen will change the way you see food. We have a very limited stock.
We have had a request to do some gluten free pork sausages. So if you would like a some please let us know. I need to point out that taking the rusk out of the sausage tends to make them a little tougher to cook. As the fat melts it is absorbed by the rusk in the sausage making them juice and plump, without this it can tend to dry out very quickly. A number of people who are banting have asked for this option, which is suitable for them. Personally, the amount of rusk is negligible and I would have mine with it.
A recipe that I would love to share with you is one using chorizo. Chorizo is a spicy fermented cured pork sausage. Ours can be eaten raw or cooked. I like to slice it into about 5mm slices. A little goes a long way. Place the slices in a dry pan on a medium heat. A red fat will render into the pan. Wipe salivation from lips and add in some thinly sliced onions. Once the onions are translucent or have picked up all the flavor of the fat, add in a can of whole chopped tomatoes. At this point you’ll need to season, the usual, salt, pepper, sugar and a little acid. I like either balsamic or red wine vinegar. Once heated, pull apart some strings off a ball of mozzarella cheese. Pop into the oven or turn it down and put a lid on until the cheese is gooey. Eat it as is or add to pasta or crispy bread. I like to do it as a starter accompanied by a platter of fresh veggies, strong cheeses, slivers of prosciutto, door stops of salami, some feta and olives and a little tzatziki- around a braai – with a cold glass of white wine.
If you are getting this combined Highveld and KZN email. It means that we are not sure if you are based in land or down at the coast. Please let us know so that we can put you on the correct list.
Please be aware that some of our prices do change from time to time.
If you are enjoying our products we would love to get you to spread the word, and likewise if someone has put you on to us we would love to be able to thank them so please let us know too. If you want a little more info please have a look at our website www.bannatynes.co.za or our FB page https://www.facebook.com/BannatynesFarm - Regarding the order, we would love to hear from you.