Goan Feast or Texas BBQ?

Weekend HG Takeaway Time! 

Thank you to everyone who collected last weeks Sichuan Feast and thanks for all of the wonderful comments; we love to cook for you.

This week we’re heading to Goa for an absolute feast….. if the word ‘vindaloo’ terrifies you then fear not - a vindaloo should be ‘spiced’, not blow-your-head-off SPICY. It should be tangy with vinegar and tamarind, slightly sweetened with palm sugar and bursting with a myriad of toasted spices. 

Obviously we need an HG twist so we’re making our vindaloo with great big 10kg joints of smoked, pulled pork shoulder that we’ll smoke for up to 18 hours before pulling and adding to the sauce. We’ll have a veg patch coconut curry, some coconut and lime rice and a chapati to mop up all that sauce… 

We’re also trying to get organised and are adding next weeks takeaway to book too - so next Friday (6th) you can enjoy Texas BBQ in the comfort of your own home with our smoked brisket sandwiches, slaw, dipping gravy and smashed fire pit potatoes…. 

If you can’t choose which one to go for, choose both!

A reminder of how the takeaways work…

  • We use the same suppliers, cooking techniques and attention to detail as we do for our feast nights.

  • All takeaways are collection only from High Grange (we will be doing a Lyme collection point at some time in the future).

  • All takeaways are prebook only - on our website - £20/portion (sold in 2 pot portions).

  • Collection is strictly Friday evenings 5pm-6.30pm from EX13 7ES.

  • All takeaways are provided chilled, with heating instructions.

  • All takeaways have at least 3 days shelf life so that you can enjoy on Saturday or Sunday if you’re out on Friday.

  • Minimum order is for 2 portions - we do generous portions and this will feed 2-3 people… you can freeze or refrigerate whatever you don’t eat- and enjoy the best leftovers whenever you like!

BBQ Pulled Pork Vindaloo

MENU FOR FRIDAY 29th September: goan BBQ feast

Smoked Pulled Pork Vindaloo

HG Veg Patch Xacuti

Coconut and Lime Rice

Chapati

BOOK HERE

Looking ahead…

As jumpers are on and the sandals are stored away, we are looking ahead to warm fires and our Winter Feasts. We’re only doing two Feasts this Winter, so book quick! Luke will cook all the best festive food (which does not include turkey!) and you can cosy up on long tables, a roaring fire and warming winter cocktails.

Forward to our annual Burns Night event, this one is super close to our hearts. Expect all the fanfare - kilt, poem and whisky galore, taking place on the birthday of the Bard as ever!

Our Christmas Feasts are on Friday 8th and Saturday 9th December, and Burns night is on Thursday 25th January. The full menus are on the booking pages here.

We’ll soon be sending you some delicious Autumnal recipes to keep you warn and cosy, and we hope to see you soon!

Luke and Sara xx

High Grange Devon