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Other Filters: Beef, Chicken, Pork, Lamb

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Roast Goose with Cider Gravy

Goose is packed with flavour, with rich, densely-textured meat
Delicous Roasted Goose
Delicious Roast  Goose

Roast Goose with Cider Gravy

Prep Time : 30 Minutes

Cook Time : 1 Hour 30 Minutes

Ingredients :

For the Roast Goose

  • 4-5 kg oven-ready goose
  • 6 small onions, halved
  • 3 bay leaves
  • A bunch of thyme
  • 2 tbsp sunflower oil

For the cider gravy

  • 1 tbsp sunflower oil
  • goose neck, chopped into a few pieces
  • 2 carrots, cut into small chunks
  • 2 onions, chopped
  • 2 bay leaves
  • small bunch of thyme
  • 500 ml Apple cider
  • 1 lt. chicken stock
  • 4 tbsp plain flour

Directions :

  • Heat oven to 200 C/fan 180 C/gas 6.
  • Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings.
  • Season the inside and stuff  with the onions and herbs
  • Rub the breast and legs with the oil; season generously with salt.
  • Sit the bird, the right way up, in a large roasting tin and cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit.
  • Place  in the oven for 1 hr 30 mins.
  • Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins.
  • Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown.
  • Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
  • To make the gravy, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelized.
  • Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly.
  • Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top.
  • Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
  • Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy.
  • Season to taste, then strain again into a gravy jug.
  • Goose is packed with flavor, with rich, densely-textured meat, serve on a platter with the herb and onions from the cavity scattered around.
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Braised Pork Ramen Soup

BRAISED-PORK-RAMEN-SOUP
Japanese Braised Pork Soup with Ramen Noodles
Japanese Braised Pork Soup with Ramen Noodles

Braised Pork Soup with Ramen Noodles

Prep Time : 45 Minutes

Cook Time :  3 Hours

Ingredients :

For Pork Soup / Broth

  • 4 Pork Shanks, rind removed
  • 1 piece fresh Pork Belly, about 1 lb (454 g), rind removed
  • 2 tbsp (30 ml) canola oil
  • 2 tbsp (30 ml) soy sauce
  • 12 cups (3 litres) chicken broth
  • 2 onions, peeled and halved
  • 1 small leek, cut into chunks
  • 1 carrot, peeled and cut into chunks
  • 1 head garlic, halved horizontally
  • Salt and pepper

For Pork Soup Toppings

  • 600 g dry Asian-style Ramen Wheat Noodles (or 2 lbs/1 kg fresh noodles)
  • 6 hard-boiled eggs, halved
  • 1 cup (250 ml) bean sprouts
  • 100 g Enoki Mushrooms
  • 6 thin slices lotus root, peeled
  • 6 thin slices Daikon, peeled and halved
  • 3 green onions, thinly sliced
  • 2 tbsp (30 ml) Bonito flakes
  • 1 tbsp (15 ml) pickled ginger
  • ¼ lemon, zest only

Directions :

Pork Soup

  • In a large pot, brown the pork bones and belly in the oil.
  • Remove from the heat and add the soy sauce. Coat the meat thoroughly.
  • Add the chicken broth and vegetables and bring to a boil.
  • Cover and simmer for about 3 hours.
  • Set the bones and meat aside on a plate.
  • Let cool.
  • Cover and refrigerate until completely chilled, about 2 hours.(This step makes slicing thinly much easier.)
  • Strain the broth through a fine sieve.
  • Don’t remove too much fat from the broth. A little fat is needed for taste.
  • Season with salt and pepper.
  • Let the broth cool and refrigerate while the meat chills. If you prefer, you can prepare the broth the day before.
  • Remove meat from the pork shanks bone and keep the meat for another use (rice, soup, pasta, etc.).

Assembly of Braised Pork Soup with Ramen Wheat Noodles

  • In a large pot of salted boiling water, cook the noodles until tender.
  • Drain noodles.
  • Thinly slice the pork belly and set aside.
  • Divide the noodles six large bowls and top with the meat.
  • Add hot broth. Garnish the soup with the remaining toppings.

 

 

In House Butchers providing you with the best and freshest cuts of pork.

 

 

 

 

 

 

 

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Beef Stuffed Zucchini Parmegan

Beef-Stuffed-Zucchini-Parmegan
Beef-Stuffed-Zucchini-Parmegan
Beef-Stuffed-Zucchini-Parmegan

Beef Stuffed Zucchini Parmegan

Prep Time : 20 Minutes

Cook Time : 50 Minutes

Ingredients : 

  • 400 g lean ground beef
  • 1 large Zucchini, ends trimmed
  • 1/2 cup bread crumbs
  • 2 cloves garlic, minced
  • 1 (16 ounce) jar passato di pomodoro
  • 6 ounces sliced black olives
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions : 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes.
  • Drain off excess fat, and transfer the beef into a mixing bowl.
  • Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini.
  • Chop the scooped-out zucchini flesh, and add to mixing bowl.
  • Stir in the bread crumbs, garlic, passato di pomodoro, black olives, and Parmesan cheese and mix the stuffing well.
  • Lightly stuff both halves of the zucchini with the meat mixture.
  • Place the stuffed zucchini halves into a baking dish, and cover tightly with foil.
  • Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil.
  • Sprinkle 1/2 cup of shredded mozzarella cheese over each stuffed zucchini half.
  • Move an oven rack to within 6 inches of the oven broiler’s heat source, turn on the broiler, and broil the stuffed zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

 

 

“Fresh out of the oven… stuffed zucchini packed full of lean beef, sauce and the combination of the two  cheeses makes for a delicious dish, that is so easy to make and allows you to invent your own variety of combinations.”

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Hamburger Steak with Onions and Gravy

Hamburger Steak with Onions and Gravy
Hamburger Steak with Onions and Gravy
Hamburger Steak with Onions and Gravy

Hamburger Steak with Onions and Gravy

Prep Time : 15 Minutes

Cook Time : 25 Minutes

Ingredients : 

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon cooking sherry
  • 1/2 teaspoon seasoned salt

Directions :  

  • In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce.
  • Form the hamburger meat mix into 8 balls, and flatten into patties.
  • Heat the oil in a large skillet over medium heat.
  • Fry the hamburger  patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the hamburger patties to a plate, and keep warm.
  • Sprinkle flour over the onions and drippings in the skillet.
  • Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.
  • Gradually mix in the beef broth and sherry.
  • Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.
  • Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

 

 

 

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Spaghetti With Meat Balls

Pasta with meatballs in tomato sauce.
Pasta with meatballs in tomato sauce.
Pasta with meatballs in tomato sauce.

Spaghetti with Meatballs

Prep Time : 10 Minutes

Cook Time : 40 Minutes

Ingredients : 

  • 12  cream crackers
  • 4 sprigs of fresh rosemary
  • 2 heaped teaspoons Dijon mustard
  • 500 g quality minced beef, pork, or a mixture of the two
  • 1 heaped tablespoon dried oregano
  • 1 large free-range egg
  • olive oil
  • 1 bunch of fresh basil
  • 1 medium onion
  • 2 cloves of garlic
  • ½ a fresh or dried red chilli
  • 2 x 400 g tin of plum tomatoes
  • 2 tablespoons balsamic vinegar
  • 400 g dried spaghetti or penne
  • Parmesan cheese

Directions : 

  • Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
  • Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
  • Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
  • With clean hands, scrunch and mix everything up well.
  • Divide into 4 large and meat balls, then with wet hands divide each meat ball into 6 and roll into little meatballs – you should end up with 24 meat balls.
  • Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm up the meatballs.
  • Pick the basil leaves, keeping any smaller ones to one side for later.
  • Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chili.
  • Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
  • Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
  • Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
  • Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until the meatballs are cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
  • Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
  • Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
  • Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top.
  • Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.
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Veal Escalopes “Saltimbocca alla Romana”

Veal Escalopes "Saltimbocca alla Romana"
Veal Escalopes "Saltimbocca alla Romana"
Veal Escalopes “Saltimbocca alla Romana”

Veal Escalopes “Saltimbocca alla Romana”

Prep Time : 10 Minutes

Cook Time : 15 Minutes

Ingredients : 

  • 4 x 150 g  veal escalopes
  • 8 fresh sage leaves
  • 8 slices of  prosciutto
  • 2 tablespoons unsalted butter
  • olive oil
  • 1 good swig of marsala wine
  • 1 lemon

Directions : 

  1. Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5 mm thick, then discard the clingfilm.
  2. Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty).
  3. Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
  4. Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil.
  5. Add 2 veal escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
  6. When done, remove to a plate and cover with foil to keep warm.
  7. Fry the other 2 veal escalopes in the same way, then remove to the plate, cover with foil and set aside.
  8. Put the pan back on the heat, add the remaining butter and the marsala wine and simmer for 1 minute or until you have a lovely sweet, glossy sauce.
  9. Serve the veal  saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.

 

 

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Sausage and Green Pepper Goulash

Sauage-and-green-pepper-goulash
Sauage-and-green-pepper-goulash
Sauage-and-green-pepper-goulash

Sausage and Green Pepper Goulash

Prep Time : 20 Minutes

Cook Time : 40 Minutes

Ingredients :

  • 25 g lard or dripping
  • 450 g  In House Butchers  spicy  sausage
  • 3 small onions, thinly sliced
  • 2 teaspoons paprika
  • 1 green pepper, seeded and cut into strips
  • 25 g  plain flour
  • 1 (400 g) tin tomatoes
  • 150 ml (1/4 pt) water
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1 (150 g) tub plain yogurt

Directions :

  • Melt the fat in a large casserole dish and cook the sausages over a medium-high heat for about 10 minutes, until browned.
  • Remove and slice each sausage into 4 pieces and set sausage aside.
  • Add the onions to the dish and fry for 3 to 4 minutes, until soft.
  • Add paprika and mix well.
  • Add the green pepper and cook and stir for a further 2 minutes until soft.
  • Stir in flour and contents of the tinned tomatoes.
  • Add the water, salt, a shake of pepper and the sugar.
  • Bring to the boil, stirring constantly with a wooden spoon.
  • Add the sausages back in, and add the bay leaf.
  • Cover and simmer for 20 minutes.
  • To serve, remove the bay leaf, and stir in 1/2 of the yogurt.
  • Place on serving dish and dollop the remaining yogurt in the center of the dish.

 

 

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Fillet Of Venison with wild mushroom sauce

Venison Filet And Wild Mushrooms

Venison Filet And Wild Mushrooms

Prep Time : Overnight

Cook Time: 40 to 60 Minutes

Venison Filet And Wild Mushrooms

Ingredients :

For the venison

  • 500g/1lb 2oz Venison fillet, trimmed and cut into 2.5 cm/1 in thick medallions
  • 5 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 Carrot  finely chopped
  • 1 Onion  finely chopped
  • salt and freshly ground black pepper

For the sauce

  • 100g/3½oz unsalted butter
  • 2 small onions,  very finely sliced
  • 40 g/1½oz dried Morel Mushrooms,  soaked in warm water for 2 hours, drained (reserve the water)
  • 150g/5oz fresh porcini mushrooms,  thickly sliced
  • 2 tbsp Balsamic Vinegar
  • 4 tbsp Dry Sherry
  • 6 tbsp Double Cream
  • salt and freshly ground black pepper

To serve

1 summer truffle, optional

Directions :

  • For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.
  • For the sauce, heat a  frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.
  • Add the Morel Mushrooms  and cook for 10 minutes.
  • Add the Porcini Mushrooms  and fry for a further 3-5 minutes.
  • Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel mushrooms  soaking water to the pan.)
  • To cook , remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.
  • Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks.
  • Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.
  • To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using.