Monday, 21 September 2015

Top tip lads.

Be tempted to try new things. Google is your friend, and if not I am more than happy to send you a link!

Thursday, 10 September 2015

Filming in Mexico for Old El Paso

So as some of you may know I have recently returned from Mexico. What the hell were you doing there? Well I was actually filming an advert for Old El Paso they took me and a fishmonger called Simon Bennett who owns Wet Fish Shop in Lyme Regis. Why us? Well to be honest I genuinely still don't know. But they wanted to take a butcher and a fishmonger over to Mexico for a Mexican Food Adventure and that is definitely one word to use to describe it.

We spent time with an elderly sage of a cook who lives in Puebla just outside of Tehuacan - which was my favourite place. She lives in a beautiful courtyard and her entire family live all around her, and they have a farm and do a lot of cooking and have all their meals together. We also went to a fiesta to celebrate the saint of their local church which was absolutely amazing - for St James the Apostle (Santiago Apostol) - there were fireworks and local dancing, which hilariously we also had to get involved in. It was fantastic. We then travelled to Ensenada where we went on a boat in the middle of the Pacific Ocean, it was a proper fishing boat and it was unbelievable to see how they catch the fish. We also went to this fabulous cantina afterwards where one or several margaritas were drank...

But more importantly the food we tried was absolutely fantastic. The freshness of all their fruit and veg makes such a difference, and most Mexican food is exactly what you would expect. They enjoy smoky spices, avocados with pretty much every meal, they also love cheese, normally cow's cheese and it tends to be delicate in flavour but it has a great consistency. They also serve tortilla chips with all meals.

I spent a couple of hours in a butchery there which was very interesting. It was right in the middle of the food market in Tehuacan and I was in my element. The butcher there was more than happy, despite the enormous language barrier, to show me whatever I wanted to see. In Mexico the chickens are fantastic, they were as big and juicy as the ones that I sell, but they are corn fed and they feed them on yellow flowers to make them even more yellow. The beef was tasty too, but they tend to use slow cook cuts, like shin, or skirt. Nothing is wasted over there, they even cook the bark of the beef once it has been marinaded in lemon juice and heavily salted, something that I must try at some point.

Anyone who knows me well, knows I'm very much a home bird; but I had to take this once in a life time opportunity by the horns, if you will.

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!