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Teasses

Savour St. Andrews

By | Game
Teasses Estate; Game; Sustainable; Food;

Kenny, our Head Gamekeeper, addresses an audience at the Savour St. Andrews event held earlier this month. Savour St. Andrews promotes local, sustainable, quality food and that vision marries up perfectly with the Teasses game we have to offer.

At the event chefs prepared Teasses Roe Ravioli and Canapés of Teasses Pheasant and Duck.

If you are interested in leaning more about the game products we have available at Teasses, please contact our Head Gamekeeper, Kenny.

Savour St. Andrews; Teasses Estate
Savour St. Andrews; Teasses Estate

Recipe: Housekeeper’s Tablet

By | Teasses Recipes

Traditional Scottish Tablet is a real treat to enjoy with a cup of coffee or a wee dram of whisky after dinner. Kate has put together this recipe for her own take on the familiar sweet treat and it makes delicious tablet which is rich, sweet and creamy – everything you could ask for from tablet.

This recipe makes a tray of tablet which is enough for around 35 portions. As everything starts to pick up in preparation for Christmas meals and New Year parties get ahead with this recipe, make your tablet now and you’ll be able to store it throughout the festive season, to the delight of your guests.

 

You will need;

  • 900g Caster Sugar
  • 125g Unsalted Butter
  • 150ml Full Fat Milk
  • 1 tin of Condensed Milk

Step One: Place all of the ingredients into a deep pan and allow everything to melt slowly together over a medium heat. This might take some time so feel free to stir occasionally to prevent sticking. Allow the mixture to simmer for approximately thirty-five minutes. The mixture will gradually darken. Just when you think it is dark enough, the thirty-five minutes are up.

Step Two: Bring the mixture to the boil and start beating with a wooden spoon. You’ll notice that the colour and texture of the mixture changes. Continue to beat the mixture by hand until it begins to resemble a loose cake batter. You can test this stage by dropping a small drip of tablet mixture into a glass of cold water. You are looking for it to make a soft ball and not to discolour the water by making it cloudy.

You need to be very careful when mixing tablet as boiling sugar is very, very hot. 

Step Three: When your mixture resembles a loose cake batter pour it into a baking tray. Allow it to semi-set and then score portion sizes into the hardening mixture. This will make it much easier to break neatly when it is completely set.

Recipe: Plum and Raspberry Cake

By | Teasses Recipes
Teasses; Estate; Recipe: Organic:; Plum Cake

This recipe and is from the early autumn but a great way to use up some of your frozen plums and raspberries from the summer if you haven’t got fresh. Thanks to Lucy for this recipe and of course the cake(!).

Best to enjoy this with a hot cup of tea in the potting shed on a crisp bright autumn morning. The cake can be frozen and brought out in time to share with guests or as delicious treat after a chilly morning in the garden. Also tasty warmed and served with Chantilly Cream as a real indulgence –  it just depends how hard you’ve been working.

For this cake you will need;

  • 200g Organic unsalted butter (plus some for greasing the cake tin),
  • 3 large free range organic eggs (preferably from your own hens of course),
  • 300g light muscovado sugar,
  • 1 tsp mixed spice (try heating it in a warm pan before adding – you’ll release much more flavour),
  • 150ml of organic whole milk,
  • 8 plums – sliced and stones removed,
  • 150g of raspberries (we used Autumn Bliss)
  • A little icing sugar for dusting

Step One: To start get your oven preheated to 160oC, gas mark 3. Thinly butter and line a cake tin (we are using a round 22cm tin for this recipe) with parchment.

Step Two: Mix eggs and muscovado sugar and whisk for 15 minutes to produce a thick mixture. Mix together your flour and spices and add slowly to your egg & sugar mixture. Add about a third at a time with milk in between. Finally whisk in the melted butter. Beat together to produce a thick whipped cream like texture.

Step Three: Spoon half of your cake batter into the cake tin and scatter half of your plums and raspberries over it. Top up with the remaining mixture and place the remaining fruit on top. Pop your cake into the oven and bake for 1 – 1 1/2 hours. Keep an eye on it, this amount of fruit and sugar may burn quickly.

Step Four: Remove your cake from the oven when it is done. You can test this by sticking a clean skewer into the cake while its still in the oven. If the skewer comes out clean it ready to remove from the oven. Allow the cake to cool in the tin for ten minutes before turning out onto a cooling rack.

Teasses; Estate; Walled; Garden; Organic; Fruit

Autumn on the Farm

By | Farm
Teasses Estate; Cattle; Organic; Beef; Farm

The last few bright days of Autumn signal that it is time to gradually move the cattle indoors where they can be fed-up and cared for undercover for the next few months. This year’s beef cattle are already indoors being fed-up before heading to market. The summer dryness added an additional challenge to this year’s herd as the limited number of rainy days and the high temperatures restricted the growth of grass in the pastures. So to ensure our cattle are at there best for the market, we have moved them in to the sheds and are giving them top quality feed and silage cut from our own fields.

Top quality organic beef has to be given that extra touch of care to ensure the animals are in maximum condition. This applies to our heifers too. We need to care for them just as carefully as their offspring so that they go on to have healthy calves in the spring.

Teasses Estate; Farm; Organic; Beef; Scotland
Teasses Estate; Farm; Organic; Beef; Scotland
Teasses Estate; Farm; Organic; Beef; Scotland