Meet Bill...

Apart from providing education Redborne School also aims to preserve rare breeds...

We keep Large Black and Saddleback Pigs as well as Norfolk Black Turkeys, Norfolk Horn Sheep and a whole host of other UK breeds...

This is Bill our new Large Black Boar, he still has some growing to do but is coming along nicely. As You can see he is clearly making his home his own...


At Redborne we offer boars for Stud (Including our Saddleback, Percy) around Bedfordshire and sometimes the surrounding counties of Herts and Cambs...

Ham, Peas and Eggs (Egg Yolk Ravioli)...

We produce a good variety of products at Redborne and at this time of year sometimes find that we have a few odds and ends left in the freezer...

Surprisingly we managed to find a ham hock, cured and deliciously fatty they are often neglected and somewhat out of favour...

Well if you fancy something truly delicious and guaranteed to impress try this recipe for Ham, Egg and Pea Ravioli...

Ingredients: Serves 4

300g '00' Pasta Flour
2 dozen eggs (We used duck as as we produce plenty of them and they are extremely delicious)
1 Ham Hock (Cooked; 90mins - 2hrs at 180 degrees Celsius)
1 tub of cream cheese (250g)
Handful of sage leaves
500g of pea shoots
Pepper

Method:

1. To make the pasta tip the flour on a board and add 3 beaten eggs to a well in the centre
2. Mix well with hands and start to knead into a dough
3. Knead well for at least 10 minutes
4. Leave to stand for 20 minutes at room temperature
5. Once rested divide into two halves and roll out with either a pasta machine or by hand until almost translucent. (Use semolina to dust the board as it will not stick and also will float free of the pasta in the pan. One sheet must be slightly bigger than the other...

Meanwhile

5. Strip the meat from the hock and add to a food processor along with 6-8 good sized sage leaves and 250g of Cream cheese
6. blitz until a coarse paste
7. Make a ring from your paste (Like a doughnut) mix and place it on the pasta
8. Seperate an egg yolk from the white and place the yolk in the centre of the meat ring
9. repeat until you have filled the smallest sheet
10. Brush around the rings with beaten egg
11. Place the larger pasta sheet over your filling and form the ravioli very carefully
12.  Use a cookie cutter to remove the ravioli from the sheet
13. Cook in boiling but unsalted water for 4 minutes, then remove and drain
14. Melt a little butter in a pan with the rest of the sage finely diced

Gourmet Pig...

Here is a glimpse of our rare breed pork, lovingly prepared by the kitchens of Paris House courtesy of Head Chef; Phil Fanning....

The loin of pork is stuffed with wild mushrooms and served with ashened swede, tenderstem broccoli and crispy sage...

Check out the rest of the menus at the Paris house website... www.parishouse.co.uk

And Follow Phil on Twitter at... @ParisHouseChef

Cumberland Sausages...

We are ever the adventorous types here at Redborne, willing to try our hands at the new and exotic. This time however, we thought we'd try something more traditional, something that despite it's popularity we had never actually made ourselves...

The good old fashioned but extremely delicious Cumberland Sausage...

The pork comes from our finest rare breed pigs and Hellett, the butchers were kind enough to mince three entire pigs for us so we could create a range of new sausages (Including one called Old Banger). With the meat already minced all we needed to do was mix the seasoning into the meat, along with a little bit of rusk and some water just for the purpose of binding everything together. We only add rusk at a rate of 3% of the weight of the meat. By the time water and seasonings are added we are still left with a sausage that is 90% top quality pork

We also use all natural casings for a properly, authentic sausage... It's also as big as your head!!!

This one was baked on top of red cabbage, apple, port, balsamic vinegar and just a touch of honey for 2 and a half hours in a very big pan....






The smell was amazing, warm red wine spicy sausage and pickled cabbage....








Served with crisp, roast potatoes and bread sauce it was truly scrumptious...

All of our sausages are priced at a very reasonable £3 per pack:

We currently have in stock:

Old Banger (6pk), Plain Pork (6pk) and cumberland (Ring and 6pk). Plus a some delicious lamb and mint burgers...

Paris House...

We have been supplying Paris House Restaurant at Woburn with rare breed pork for a few months now and it has been well received...

Paris House is the only Michelin Starred restaurant in Bedford and sits within the grounds at Woburn. A rather fitting destination for the toils of our labour...




And Here we are on the Menu...

Weaners for Sale...

We have some weaners that are ready for a new home. We have a long history of rearing pigs and most of our stock goes to other farms. Being an open site we encourage people to come along to view our pigs and of course try some of our products at home for themselves. All of our pigs are from pedigree stock, raised to the highest welfare standards and birth registered...

Mutton and Lamb...

As well as Pedigree pigs and high quality pork products we also produce our own seasonal lamb and mutton. This year we have sold our lamb exclusively through the school and have limted supplies left. Our lamb packs come with all the cuts you would expect from the expensive and tender rack of lamb to those cuts best cooked slowly.  All of them are delicious and can be used to make treats like this pie, rich with redcurrant and mint.

If you are interested in lamb then feel free to contact us at stbwilliams@redborne.beds.sch.uk