When it comes to local food producers, we are spoilt for choice here on The Suffolk Coast. So, as summer gets into full swing, don your apron, fire up the coals and make your barbecue one your friends and family will talk about for weeks to come.
No barbecue is complete without a sizzling sausage, and you’d have to go some to find a better banger than one from The Real Sausage Shop and Butchery in Trimley St Martin.The meat is locally sourced and all sausages are made daily on the premises. Choose from a huge selection including pork and stilton, lamb and mint, spicy garlic, pork and ale, chilli, pork and tomato and beef, Guinness and garlic plus many more.
Stop by the nearby Bakery in Felixstowe for artisan breads, rolls and ciabattas to accompany your banger. For something a little bit different, try the wild boar burgers and venison sausages from the Wild Meat Company in Woodbridge. The birds and animals they harvest are sourced from neighbouring farms, so in addition to the venison and wild boar, you could try wild rabbit, squirrel and hare, plus woodcock, pheasant and pigeon. You can buy direct from their website at www.wildmeat.co.uk, from one of the many local stockists or at local farmers markets in Snape and Woodbridge.
For juicy, succulent burgers, the Hereford beef, which is hung for a minimum of 21 days, from Hundred River Farm goes on to make a selection of products including beef and horseradish and beef and chilli burgers. Whilst you take your time choosing which to buy at their farm shop in Sotterley, near Beccles (or just have them all), kids can have fun in the on-site maize maze! You can also grab something for dessert too, with a huge range of yummy flavours of Hundred River artisan ice cream on offer.
Barbecues don’t have to just be a meat feast. Why not treat your guests to some delicious smoked fish from Anchor Smokehouse in Lowestoft?. Oak smoking fish at their smokehouse since 1878, Anchor Smokehouse still uses the traditional method of smoking over oak and hanging the fish on racks. Team members then climb up ladders within the smoke room to hang the lines, whilst wood chips are lit and allowed to smoke slowly. Their smoked fish and vegetables are available to buy online and from local farmers markets; choose from haddock, salmon and kippers and even smoked garlic!
Now that you've stocked up, try this recipe for Barbecued Venison Steaks, courtesy of The Wild Meat Company, and remember to send us an invite!
Prep Time: 5 minutes
Cook time: 15 minutes
Serves: 4 people
4 venison loin steaks or venison haunch steaks
150ml red wine
2tbsp French wholegrain mustard
1tbsp soft brown sugar
2tbsp tomato purée
1tsp chilli powder (or to taste)
1 small onion
sliced 2 cloves garlic
crushed Salt & freshly ground black pepper
If the steaks are thickly cut, put each steak between two sheets of cling film and flatten with a rolling pin to about ½" thick.
Place all the marinade ingredients in a blender and blitz until smooth. Put the steaks in a dish and pour over the marinade.
Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally. Drain the meat from the marinade, season on each side and place on a hot barbecue.
Cook on each side turning regularly to ensure even cooking. Baste occasionally with the remaining marinade to keep moist.