Soy, Honey & Mustard Gammon Recipe This is the perfect seasonal gammon recipe to share amongst friends and family for a Sunday roast dinner or Christmas buffet; how and when is up to you, we just recommend you give it a try! Ingredients: A 6kg gammon or 3kg gammon joint 2 tbspn Honey 2 [...]
Asian Lemongrass, Sesame and Ginger Marinade If you want to impress your friends with aroma and taste then this is the marinade for you. It is simple to mix and is a perfect BBQ marinade for pork belly slices, pork steaks, pork fillet, chicken thighs, drumsticks or chicken breast kebabs. Ingredients (for 4 chicken thighs and [...]
Lemon, Chilli, Garlic and Honey Marinade This is a simple, quick and delicious recipe combining sweet, sour and spicy ingredients. This is a perfect BBQ marinade for chicken thighs, drumsticks or chicken breast kebabs. Ingredients (for 4 chicken thighs and 4 drumsticks): Rind and juice from 3 lemons 2 medium size red chilli peppers seeded and [...]
Beef Short Ribs with Asian Marinade BBQ Short ribs are a speciality in many parts of the US and they're now making an impact in restaurants across the UK. We introduced them into our shop at the start off the year and they are quickly becoming a customer favourite. Here is a delicious recipe [...]
Using a sous vide is a wonderful way to cook any meat, and pork belly is no exception to this. This is a technique that was re-discoverd in the 1960's as an industrial food preservation method. It was then adapted by chef Georges Pralus for the Restaurant Troisgros in France in the 1970's as a way [...]
Ingredients: 4 Pork Ribeye steaks 1tbsp honey 1tbsp English mustard 1tsp demerara sugar Salt and pepper The pork ribeye is the same cut as the more commonly known beef ribeye and is equally tasty. But cooking process is different. Season the ribeye well with salt and pepper and cook in the oven at 180°C (gas [...]
Ingredients: 1 Beef Fillet Tail 1 Loaf of Tiger Breaf 1 Red or White Onion Worcester Sauce This is a great lunchtime treat to enjoy with the friends and family. The beef fillet can be described in two sections; the rounder, larger centre cuts and the tapering end - this is known as the fillet [...]
Every Christmas we sell hundreds of gammons and one question we always ask is, “how are you going to cook it?”. Many people already have great plans for their gammon at Christmas, it is one of those joints of pork that you can do something really different with. Last year we cooked our gammon in [...]
Sausage rolls are a real favourite at Christmas and at this time of year we see a big increase in demand for sausage meat, both from retailers & restaurants and the customers in our shop. My preference for the perfect sausage rolls is to combine the sausage meat with a finely chopped onion and half [...]
We’re asked so many times, “how do you make crackling”? The answer is this: Make sure the fat is well scored on top of the joint of pork. Ask your butcher to do this, or if you’ve purchased a joint of pork from your local supermarket and it hasn’t been scored, be very careful and [...]
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