Pasta, Feta cheese with Dingley Dell Sausages – The winning Combo

Tom Roberts our Sales Manager recently won a competition run by Dingley Dell to produce a meal for

four people using Dingley Dell sausages. We are very pleased that our Tom won the non professional

chef section  and his delicious receipe is listed below:

Pasta, Feta cheese with Dingley Dell Sausages

6 x Dingley Dell Pork Sausages
1 x Tin Chopped Tomatoes
200g Feta Cheese
1 teaspoon Tomato Puree
1 x bunch of fresh Baby Spinach
1 x Onion finely Chopped
1x Red Pepper
2x Garlic Cloves crushed and chopped
Salt & Pepper to taste
400 g of Penne Pasta

Soften the onion and garlic in large frying pan with olive oil.
Remove the sausages from the skins and brake each sausage into 3, add them to the onions to brown slightly.
Add the tin of tomatoes, Red Pepper and Tomato Puree to the pan and stir together.
Take 2/3 of the Feta and crumble it into the mixture, cover and cook for 25 minutes.
Towards the end of cooking add the spinach to the pan and stir in.

To serve cook the Penne, drain then add to the pan, stir in and serve, crumble the remaining Feta on top of the dish, served with Crusty bread.

Direct goes to Market……………

On Thursday 30th September UKTV show Market Kitchen visited Knights Farm whilst filming the new series, “Market Kitchen Big Adventure” to be shown in early January 2011.

Judy Joo, London based New York Chef and one of the American Iron Chefs along with a camera crew came along to find out more about our Dedham Vale Beef Range, Managing Direct John Kent took Judy through the process of aging beef, on camera they discussed the why the conformation of the beef matters, and the advantages of aging beef on the bone.

After filming in the hanging fridge the crew moved in to the factory and the beef production fridge, where Judy was shown sets of foreribs at different ages, from 7 days to 40 days, John then picked out a 30 day aged Forerib for the crew to take back to the studio to be cooked on the show.

Before Judy and the guys from Optomen Television did a taste test on 2 rib eye steaks, 1 at 7 days aged and 1 at 30 days aged, all 4 of the team pick out the 30 day aged steak for its flavour and tenderness.

Butchery Classes now available Holts!

Due to popular demand we have decided to launch a new service offering specialist Butchery Classes at Holts of Witham.

To ensure first class tuition by proprieter John Kent, each class will be limited to just four people at a time.  Vouchers are available and would make a fantastic birthday or Christmas present for a loved one.

Priced at just £75 per class, we will provide all the meat and equipment you will need on the evening and of course when you have finished, you take it home to enjoy it at your leaisure!

Classes are each Thursday evening throughout October and November, starting at 7pm, finishing at 9pm. The last  class before Christmas is on 25th November. We are expecting demand to be high for

these classes, so to avoid disappointment please book your place as soon as possible.

In the New Year we hope to develop this by adding themed evenings too, in addition to our Beginners Butchery Classes, further information will be available later this year.

For more information on this exciting new venture or to book a place you will need to buy a voucher which should be presented to Holts on your chosen evening. These are available by phoning Sophie Ansell at Holts of Witham on 01376 513230.

We look forward to seeing you there!