Jollydays Supper Baskets

Like the Breakfast baskets Supper baskets are delivered to your tent. Some notice is required to allow us to prepare and source the ingredients, and to allow any marinades to take effect. Supper pots require the least work and just need re heating on the gas hob, BBQ baskets, will need you to cook (fry or BBQ).

There are 3 courses and you can have any combination subject to availability / season. You can have 2 courses, but a main course must be included, or just a main course.

Please note supper baskets are made up for 2 people, except where stated it may be more.

Where possible we use locally sourced ingredients. (obviously things like lemons are not locally grown)

Food is prepared where nuts and seeds may be so if you have any food allergies please be aware of this and the supper baskets are not for you. As we source locally and availability may be erratic (or something good becomes available) we reserve the right to change the menu without notice. Our meat comes from the local award winning butcher.

We currently need 4 days notice for the dishes.

Starters

The main event

For those of us that use old money; 250g is approximately 8oz, and 500g 1lb.

In the main courses, Bread, side vegetables, salt, pepper, ketchup, brown sauce, mustard, butter, oil are included where appropriate.

Supper Basket POTS

These are for reheating over the gas hob, and thus require the least amount of work. For the pots we require at least 4 days notice. These are delivered in a pot for putting straight on the hob to reheat. For best results reheat slowly and long to ensure everything is piping hot without burning.

  1. Whole Local Pheasant or Guinea fowl pot roast with cider, shallots, herbs and served with caramelised apples.

    The bird is first browned in calvados and then slowly cooked in cider. Pheasants are best late summer to early spring and Guinea Fowl Spring and Summer.
  2. Local Vension pot roasted joint (Approx weight 500g raw) in red wine and red current jelly. Generally cooked long and slow over several hours.

    A dish for cold nights dish, but when camping any time is good. Fragrant with thyme and nutmeg, bay and cooked with half a bottle of good Beaujolais.

    Option with 500g Silverside beef (another favourite)
  3. Ham (Approx 500g raw) baked in Cider with molasses and cloves. My mother's Jamacian recipe. This is cooked over the camp fire in a Dutch oven and delivered to you hot a firm favourite. (not available on Friday nights)

All the above are served with bread, the vegetable sides do not apply to pots as we assume (from experience) that you might not want to light the BBQ and the sides need the BBQ to cook.

STRAIGHT TO BBQ

Fine locally selected cuts of meat to enjoy as they are with little fuss and cooked simply to enjoy the quality. These are delivered in sealable plastic, although they have been properly hung at the local butchers.

  1. Pork Sausage selection 4 types (approx 500g) eg;
    1. Wild mushroom
    2. Tomato
    3. Chive
    4. Plain thick pork
    Depending on what's available and good types will vary.
  2. 2 x 250g Sirloin beef steaks with garlic parsley butter, or black olive butter or coriander chilli butter. Grill over hot coals 3 minutes per side for rare, 4 minutes for medium rare and 6 minutes for well done.
  3. 2 x 2 inch (5cm) thick 250g fillet beef steaks x 2 with salsa verde (fresh parsley, mint, and basil whizzed with garlic, mustard, capers, anchovies, oil and vinegar) Grill over hot coals 3 minutes per side for rare, 4 minutes for medium rare and 6 minutes for well done.
  4. 250g Vension steaks x 2 with garlic parsley butter, or black olive butter or coriander chilli butter. Grill over hot coals 3 minutes per side for rare, 4 minutes for medium rare and 6 minutes for well done.

MARINATED FOR BBQ

These are delivered in sealable plastic bags with the marinade to infuse the meat with the flavours and have been marinating for at least 24 hours.

  1. Local Duck breast (500g) marinated in oranges, Cointreau, garlic, Dijon mustard, Meditereanean herbs, lack pepper and balsamic vinegar. Grill skin side down until crisp, 8 minutes, turn and continue grilling until duck has changed colour with no trace of pink, a further 5 minutes.
  2. 500g of de boned Lamb chops marinated with garlic, rosemary, pepper, balsamic vinegar, and served with a Dijon mustard, lemon juice and mint dressing. Grill on hot coals for 3 minutes a side for medium rare and 5 minutes per side for well done.
  3. 500g boneless (shoulder) lamb skewers marinated in coriander, cumin, allspice, cinnamon, olive oil and lemon juice, with flat bread, fresh mint and salad. Grill over medium hot coals turning every 2 minutes until well browned yet still juicy and slightly pink inside, for 8 - 10minutes. Warm bread on grill for 30 seconds per side. Salad will be what's available and good.
  4. Sweet Chill chicken. Approx 500g of chicken breasts cut into 3 long strips on skewers, marinated in fresh red chilli, garlic, fresh ginger, honey, soy sauce and lime juice. Grill over medium hot coals, turning every 2 minutes, until cooked through - 8 - 10 miunutes. As it has chilli this can be hot.
  5. Spring lamb (serves 4- 6) butterflied leg of lamb (2 kilos) de boned and folded with anchovies, proscuito, balsamic vinegar and parsley with salsa verde (as part of a basket for 4). This comes prepared with skewers and balsamic vinegar which needs to be drizzled over the meat whilst cooking. Grill over medium hot coals, turning once for 15minutes per side for medium rare and 20 minutes per side for well done. Remove from BBQ and cover with foil provided and leave to rest for 10 minutes before slicing. Cook vegetables while meat is relaxing.
  6. Halloumi Cheese and vegetable kebabs marinated in olive oil and balsamic and herbs. Grill over medium hot coals until lightly charred all over.
  7. Mackeral, 4 fish infused with Moroccan spices (not hot spices), , fresh mint and salad, with flat bread. Cook on high heat in the foil it comes in for 3 - 4 minutes each side. If you wish, remove from foil, finish off directly over flames to char skin.

If not stated all of the above are served with bread.

Vegetables / salads to go with mains meat just choose 2. (Please note the chargrilling is done by you.)

  1. Chargrilled new potato skewers. Grill over medium coals turning regularly until lightly charred 10 minutes.
  2. Chargrilled balsamic red onions skewers. With oil and vinegar. Grill over medium coals until tender and lightly charred 5 minutes per side.
  3. Chargrilled whole roast peppers. Grill whole until skin charred all over. Rub off skin and cut flesh and drizzle oil and vinegar.
  4. Chargrilled tomatoes. With olive oil and black pepper. Grill over medium hot for 3 mins per side charred on outside but still firm.
  5. Asparagus (end April to end June) This is asparagus country.Grill on pan with butter and salt and pepper. If bases are thick cut them off, and grill for longer, i.e. start firs cook until tender. Alternatively boil.
  6. Sweet corn (late summer ....) Grill over medium hot coals turning frequently 5 - 10 minutes.
  7. Chargrilled squash with jerked honey rum glaze. (late summer to early Spring) These have been par boiled previously and brushed with glaze. Grill turning once, 3 minutes per side.

Afters

LARGER PARTIES

For groups of people our butcher will do a Big BBQ (and saves you cooking) or Hog Roasts. Please enquire for availability and price. BBQ for 20 people or more, Hog Roast for 50 people or more.

You can also use our concierge service that we have via a specialist service which can arrange tea parties, buffets or a personal chef.