Cowdray KitchenView Brochure
Introducing Cowdray Kitchen
After 8 months of planning, tasting and perfecting our Cowdray Kitchen recipes we are delighted to offer a selection of frozen dishes available to buy at The Cowdray Farm Shop. They are available for two or four people, but we are happy to cater for larger numbers given notice. We hope you enjoy them as much as we do and feel free to pass them off as homemade…. For that is what they are...
Steak in Ale
A British Classic, our steak in ale stew is a hearty dish of slow braised Cowdray beef shin and root vegetables in an unctuous beer sweetened sauce.
Chicken Rogan Josh
A classic of Kashmiri cuisine, this is a dish of tender chicken thigh braised in an aromatic spiced tomato and onion sauce. This medium hot curry is delicious served with rice or naan breads.
Our Cowdray chefs have created this vegan version of a Persian dish. Cauliflower is gently spiced with cumin, coriander and turmeric and cooked down in a vegetable stock.
Three Bean Chilli
A fragrant chilli made with butter beans, kidney beans and pinto beans. This bestselling dish is a vegan take on a Mexican staple and suitable for any diets.
Chestnut mushrooms in a silky cream, brandy and smoked paprika sauce make up this vegetarian variant on the Russian classic.
Cowdray beef mince, onions, carrots and celery slow cooked and topped with creamy mashed potato and cheddar make up this most comforting of British staples.
Feeding a crowd but no time to cook?
Cowdray Kitchen Bespoke
Our Cowdray Kitchen Bespoke service can cater for any number of people. All you need to do is give us 10 days’ notice. Plus if you’d like to use your own oven dishes you can – just drop them off and we’ll do the rest!
Cheddar and Mozzarella cheeses combine to give our Macaroni Cheese a gooey and decadent texture and a crowd-pleasing flavour. Definitely one for those with children.
Creamy Mustard Pork
Pork leg from the Cowdray butchers is braised with cream, cider and mustard to create this piquant French inspired dish.
Every family has their own take on this favourite and ours stays close to its roots with Cowdray beef steak mince and a classic soffrito cooked down with tomatoes and red wine.
Cowdray Moroccan Lamb
Slow braised Estate reared lamb shoulder, tomatoes, apricots and chickpeas form the base for this deliciously fragrant and fruity take on a North African tagine.
Our Cowdray Estate, wild and lean venison haunch is diced and cooked in a rich and luxurious sauce with wine, bacon and silverskin onions.
This traditional French provincial dish of ‘Hunter’s Chicken’ has been made without bones but otherwise remains true to its roots.