Wednesday, 10 June 2015

Summer Beef Shin with Gremolata

2 tbsp plain flour
1 glass of fizz or dry white
4 thick slices of beef shin
a fat pinch of saffron
2 tbsp butter
1 red onion, finely chopped
1 carrot, finely chopped
half tsp fennel seed
2 tbsp tomato puree
1lb/500g chopped tomatoes
For the gremolata:
half a lemon
small bunch of parsley
a small clove of garlic
Serving suggestions: couscous or bulgur wheat or rice
  • Season the flour with salt & pepper & dip the shin in it. Put the saffron in the fizz to soak.
  • Heat 1 tbsp butter in a large frying pan & brown shin on both sides - then remove and place in slow cooker or casserole dish. Add some water to the pan and pour the juices over the shin.
  • Heat the rest of the butter in the pan and add the onion, carrot, celery & fennel seed. Cook until the vegetables are soft.
  • Add the fizz & saffron, then stir the tomatoes and puree. Add the shin, cover and cook gently for 3-5 hours. Simmer until the sauce is thick and unctuous. taste & adjust the seasoning.
  • Zes the lemon or finely chop. Chop the parsley and garlic and mix with the zest.
  • Serve the shin with the gremolata sprinkled over

Thursday, 4 June 2015

The grill season is upon us!

Bespoke Meat Packs are available! Whilst we appreciate the convenience of a 'BBQ Pack' we try to give our customers a more tailored experience of the food they're eating. However here are some suggestions of course we can adapt these to your tastes. Gluten free options available too.
2 x Pork Steaks
2 x Steak Burgers
2 x Sausages

4 x Steak Burgers
4 x Lamb Cutlets
4 x Chicken Portions

4 x Sausages

4 x Steak Burgers
4 x Lamb Cutlets
4 x Chicken Portions
8 x Sausages
4 x Steaks

2 x Giant T-Bone
6 x Burger
10 x Sausages
6 x Chicken Portions
6 x Lamb Cutlets

Monday, 18 May 2015

Market Times

So we did our first market at the weekend! Jesmond Food Market, on the Armstrong Bridge was buzzing and very busy. We teamed up with our pals at Northumberland Sausage Company. They sold the bangers and the burgers and we sold steak, chops, roasts, liver, eggs and more. Brilliant chance to get out and about and my little brother did me proud - as I of course was still at the shop. We had a very lovely time and hopefully will be doing many more events. Brilliant opportunity to work beside other fabulous local suppliers. Jesmond Food Market is the third Saturday of every month. Be there or be a regular quadrilateral!!

Wednesday, 18 March 2015

More to Easter than eggs..

So every year without fail it's like a secret quest to see what we can see instead of lamb legs. Our lamb is beautiful and reared in the pastured of County Durham. Now there is nothing wrong at all with a gorgeous leg of lamb - but let's be honest if they're bone in, they can be a mission to carve. YES of course we can tunnel bone it out for you and make it easy to carve but how about something different?

This year I'm determined to get you to try something else. So what about these?
First we have a Rolled Loin of Lamb Roast this is like the Rolled Sirloin of the lamb world. The King of Cuts and it works out at £21/kg and it is easy carve and very tender.

Then we have this Marinated Lamb Joint with Rosemary, Garlic & Olive Oil. Due to it being marinated for 7 days the oil softens the meat right up, and trust me it's divine.


Tuesday, 3 March 2015

Mothering Sunday is on the horizon..

Year 1 it was chicken.
Year 2 it was beef.

God only knows what will be the choice of meat that families decide to cook for their matriarch. I'm genuinely excited to see what happens. Could it be racks of lamb? Fillet steak? Bangers and mash?

Either way spoil them rotten!

Friday, 13 February 2015

In a stew.

Beef Short Ribs
Ox tail
Ox cheek
Beef Shin

All of these are great cuts that are hearty and will keep you well fed when the weather is cold and dreary. The cuts that are on the bone mean that the marrow adds a richness and helps to chivvy the gravy along (which is always good).

However if you want to try something different but aren't feeling too experimental, we can always dice up some ox cheek and you can whack it in the slow cooker or casserole dish and cook it for a minimum of 4 hours with red wine, beer or brandy. When it's cooked for a really long time it is soft and tender and is to die for.

Friday, 21 November 2014

And the geese are getting fat.

Christmas is certainly on its way now. Whether we like it or not.

Quite a few people have asked me what I'll be going for.
I'll most probably be having beef because by the 25th I've had my fill of turkey.
We've been experimenting with stuffings and I suggest our Orange & Cranberry which cuts nicely through the meat due to the citrus flavours.

It's also good to bear in mind if you're stuck for gift ideas we do sell Gift Vouchers for basically any amount. Or we can even vacuum seal meat for you to give as presents.

Food for thought.