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Bresaola with rocket, blueberries and parmesan

September 20, 2015

 

One of the best things about being at Cusgarne is that theres always something new and special coming to the table. Given that we started with potatoes and cauli nearly 30 years ago, everything has been an experiment at some point (mostly good!). It was always fun when Dad or Mum arrived to the kitchen with some new vegetable, fruit, meat or preserve to try and then share with everybody who shops at Cusgarne. 

 

Which is why we are thrilled to be able to share our latest addition.

 

Our own hand cured Angus organic Bresaola, smoked bresaola and pastrami in partnership with Tregida Smokehouse.

 

Bresaola is an air dried nitrate free cured beef, quite like a classic steak carpaccio in texture. Delicious with good ciabattas to make incredible sandwiches, part of a tapas board or in a salad making an easy healthy starter or light meal... enjoy.

 

Bresaola, blueberry, rocket and parmesan salad.

 

serves 2

 

1 pack of Cusgarne Bresaola

2 big handfuls rocket washed 

1/2 punnet blueberries (or substitute strawberries, blackberries or grilled peaches)

shaved parmesan

juice of 1 lemon

olive oil

balsamic vinegar

salt and fresh ground pepper to taste

if desired - crusty white bread or ciabatta

 

Method

 

Arrange bresaola on platter or plates. In a separate bowl, add rocket, blueberries, olive oil, vinegar and lemon juice, mix up so dressed and place on top of bresaola. Scatter parmesan and a pinch of salt and pepper. Serve with a slice of lemon and ciabatta... and enjoy. 

 

This dish is so light it pairs beautifully with a white wine or chilled clairet as well as your classic reds.

 

 

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