One of our favourite things from @dulwichillgourmetmeats to take home for dinner (that’s if Necta hasn’t already stolen the last ones from the cabinet!)
Our chicken parcels … free range chicken with bocconcini, sun-dried tomato, spinach and spices, wrapped in deliciously crispy home-made pastry. #chickenparcels #freerangechicken #pastry #homemade #delicious #butcherlife
Thank you so much Celia @celiafjalc for the amazing date, apple, apricot and walnut sourdough … DELICIOUS! We could barely get a grin out of Yiota for this photo (she’s a bit camera shy) but she was all smiles once she had some of your bread!!! #celiassourdough #weloveourcustomers #community #homemade
Ever tried Yiota’s Greek cheese pastries, aka ‘tiropites’? They’re small cheesy pastries that are slightly addictive and perfect for unexpected guests. Or after school snacks! Just ask our foodie customer Elizabeth 🙂#Repost @elizabethmarko40: “Yiota’s #homemade #cheese #tiropites oven on #dulwichhillgourmetmeats afternoon school snacks 😋✨✨✨” #weloveourcustomers #tiropites
Our lovely customer Stefania comes in to our store often and we’re always so impressed with her creations! Check out this awesome jerky (would love to try some @constance.muriel.grey 😀) #Repost “2017 batch #001 has been completed! Batch #002 will go on tomorrow and I hope to keep them going all through summer! Whenever I have a break from making it I always forget why we love #jerky so much. Hot and salty, gets me every time.”
#stefaniastable
#paleo #cleaneating #biltong #morita #chilli #smoked #spicy #barsnack #snackideas #dehydrated #dehydrator #excalibur #homemade #beersnacks #primal
Labneh cheese balls, made from homemade yoghurt which is strained for a day, salted and strained for another day, then rolled in herbs. These will now be preserved in oil and can keep for up to six months. So easy, so good! #cheese #labneh #homemade #yoghurt #herbs #dulwichillgourmetmeats
Ever made #cheese at home? This is an easy one to start on. Ricotta actually means ‘re-cooked’ in Italian, but this simple version is done by adding two cups of cultured buttermilk to eight cups of milk and a teaspoon of sea salt. Heat slowly until almost boiling, then turn off the heat and keep in a warm place for 30 mins. A curd will form and you can use a slotted spoon to transfer the curd into jars. And that’s it! Can keep in the fridge for a couple of weeks, but ours never lasts more than a couple of days. The better the milk, the better the ricotta. We used @country_valley full cream, which we stock at the shop. #dulwichillgourmetmeats #homemade #ricotta #countryvalley #marrickvilleroad
