Tips for using our stuffing

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Ready made and seasoned One of our more popular products from our chilled cabinet is our stuffing. We all tend to cook from habit and use the stuffing for a roast chicken or the odd pork fillet but some of our customers have had a few interesting ideas which would be nice to pass on.

Beat up an egg, add a nice shake of pepper and with a fork work in the stuffing to make it stick together. Use this for stuffed bacon rolls or stuffed sausages - split the sausages press in the stuffing and wrap the bacon round . Bake in the oven 170 c about an hour. If you don’t need all the mix that you’ve made try rolling it into balls and freezing to cook another time when you fancy something savory without any hassle.

I also use our stuffing for a recipe I picked up at weightwatchers. Gary our fishman gets me a nice thick piece of cod. Which gets spread over with wholegrain mustard. Then the stuffing with extra parsley and grated cheese sprinkled over the fish. Bake 30 mins and check the fish is cooked.

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.