Recipes

Steak and Chorizo Glamping Pies served with Colcannon Mash
• 6 tea cups (make sure they oven proof)
• 3 tbsp olive oil
• 1kg/2lb 4oz steak, cut into 4cm/1½in pieces
• 225g/8oz chorizo, diced
• 1 large onion, diced
• 2 large carrots, cut to same size as beef
• 200g of mushrooms diced
• 2 tbsp plain flour
• 300ml/½ pint red wine
• 600ml/1 pint beef stock
• salt and freshly ground black pepper
• 250g puff pastry
• 600g/2lb potatoes, peeled and cut into chunks
• 25g/1oz butter
• about 100ml/4floz single cream
• ½ white cabbage shredded

• For the steak, Heat the olive oil in a flameproof casserole and brown the steak.
• Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.
• Add the carrots and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Then add the mushrooms and cook for 2 minutes until lightly browned. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.
• Season with salt and freshly ground black pepper. Allow to simmer until sauce has thickened.
• To make the pie lids. Preheat the oven, to 200 degrees. Roll out the puff pastry on a lightly floured surface to about 5mm thick. Cut out 6 circles with a sharp knife, using an upside down tea cup as a template and rerolling the pastry trimmings if necessary.
• Once the filling is cooked, spoon the mixture in to the cups and place the pre-baked lids on top of the filling.
• Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15. Minutes, or until tender. Drain well and mash until smooth. Mix in the butter and cream. Season to taste with salt and freshly ground black pepper. Cook the cabbage in a pan of boiling water for 3 minutes. Then finely stir in the cooked cabbage in to the mash potato. Put spoonful of mash on plate with the glamping pie.


Aberdeen Angus Beef Wellington

Ingredients

A good beef fillet ( preferably The Store Aberdeen Angus) of around 1kg/2IB 4oz
3 tbsp olive oil
250g chestnut mushrooms, include some wild ones if you like
50g butter
1 large sprig fresh thyme
100ml dry white wine
12 slices prosciutto
500g puff pastry
a little flour, for dusting
2 egg yolks beaten with 1 tsp of water

Method

1. Heat oven to 220C/fan 200C/gas 7. Sit the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.

3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.

4. Overlap two pieces of cling film over a large chopping board. Lay the prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.

5. Roll out a third of the pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.

6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.


A perfect accompaniment

Braised Red Cabbage


Ingredients

2 Ib (1kg) red cabbage
1 lb (450 g) cooking apples, peeled, cored and chopped small
1 clove garlic, chopped very small
1/4 whole nutmeg, freshly grated
1/4 level teaspoon ground cinnamon
1/4 level teaspoon ground cloves
3 level tablespoon brown sugar
3 tablespoons wine vinegar
1/2 oz (15g) butter
Salt and ground black pepper

Method

1. First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn't come out so uniform).

2. Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.

3. Put a tight lid on the casserole and let it cook very slowly in the oven for 2 - 2 1/2 hours, stirring everything around once or twice during the cooking.


Panettone bread & butter pudding

Serves 6

Ingredients
700g panettone*, cut into slices 1cm thick
40g unsalted butter, softened
50ml dark rum
50ml dry marsala
600ml milk
600ml thickened cream
Handful of dried cranberries
1 cinnamon stick
1 lemon, rind grated
4 eggs
125g caster sugar
Icing sugar, to dust

Method

1. Preheat the oven to 170°C. Lightly grease a 1.5-litre ovenproof dish.

2. Lightly butter each slice of panettone, lay slices, slightly overlapping, to fill the dish.

3. Sprinkle over the dried cranberries

4. Combine the rum and marsala and pour over the panettone.

5. Place the milk, cream, cinnamon and rind in a large saucepan over medium heat until just simmering. Remove from heat, remove and discard the cinnamon stick.

6. Whisk eggs and sugar until pale. Pour the hot milk over the egg mixture and whisk to combine. Strain over the panettone, pushing the slices down until covered by custard. Place the dish in a large baking tray, pour boiling water into the tray to halfway up the sides. Bake for 30-35 minutes until golden and custard is just set. To serve, dust with icing sugar.

Steak and Chorizo Glamping Pies served with Colcannon Mash

· 6 tea cups (make sure they oven proof)

· 3 tbsp olive oil

· 1kg/2lb 4oz steak, cut into 4cm/1½in pieces

· 225g/8oz chorizo, diced

· 1 large onion, diced

· 2 large carrots, cut to same size as beef

· 200g of mushrooms diced

· 2 tbsp plain flour

· 300ml/½ pint red wine

· 600ml/1 pint beef stock

· salt and freshly ground black pepper

· 250g puff pastry

· 600g/2lb potatoes, peeled and cut into chunks

· 25g/1oz butter

· about 100ml/4floz single cream

· ½ white cabbage shredded



· For the steak, Heat the olive oil in a flameproof casserole and brown the steak.

· Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.

· Add the carrots and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Then add the mushrooms and cook for 2 minutes until lightly browned. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.

· Season with salt and freshly ground black pepper. Allow to simmer until sauce has thickened.

· To make the pie lids. Preheat the oven, to 200 degrees. Roll out the puff pastry on a lightly floured surface to about 5mm thick. Cut out 6 circles with a sharp knife, using an upside down tea cup as a template and rerolling the pastry trimmings if necessary.

· Once the filling is cooked, spoon the mixture in to the cups and place the pre-baked lids on top of the filling.

· Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15. Minutes, or until tender. Drain well and mash until smooth. Mix in the butter and cream. Season to taste with salt and freshly ground black pepper. Cook the cabbage in a pan of boiling water for 3 minutes. Then finely stir in the cooked cabbage in to the mash potato. Put spoonful of mash on plate with the glamping pie.
Venison Stroganoff

Serves 2
200g white rice
• olive oil
• 1 medium red onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely sliced
• 300g Store wild venison loin or steaks fat and sinews removed, trimmed and sliced into finger-sized pieces
• sea salt and freshly ground black pepper
• 1 tablespoon paprika
• 250g mixed mushrooms, wiped clean, torn into bite-sized pieces
• a bunch of fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped
• a knob of butter
• a good splash of brandy
• zest of 1/2 a lemon
• 150ml crème fraîche or soured cream


The main thing to remember in this dish is not to cook the meat for too long, by the time you start cooking the meat, it will all come together quickly. Our venison is hung for longer than most places do so it is incredibly tender.

Heat a large frying pan on a medium heat and pour in a glug of olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan on to a plate. Keep to one side.

Season the meat well with salt, pepper and paprika. Rub and massage these flavourings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or two before adding the parsley stalks and the cooked onion and garlic. Toss and add the butter and brandy.

You don’t have to set light to the hot brandy, but it is fun(!) and gives a lovely flavour. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the crème fraîche and season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up – it doesn’t need long as it’s been cut up so small.

Enjoy at once!




Rolled shoulder of New Season Lamb with Capers and Anchovies
serves 6

This is a very easy recipe and delish – don’t forget to ask us for the butchers string!

1 boned shoulder of lamb weighing 1.5 – 2kg
6 anchovy fillets in oil
1 tablespoon capers
2 garlic cloves
A small bunch of parsley, stalks removed
1 teaspoon mustard
A good squeeze of lemon juice
1 tablespoon of olive oil (from the anchovies if you like)
1 glass of white wine
1 wine glass of water
Freshly ground black pepper


With your biggest knife chop the anchovies, parsley, garlic and capers until well mixed and fairly fine. Transfer to a small bowl and mix in the mustard, lemon juice and olive oil. Season with a few twists of black pepper.
Lay your joint skin side down and spread the mix generously all over the inside of the meat. Roll up the joint and tie it securely with butchers string. Place in a roasting tin and put in the centre of a hot oven (220°C/Gas mark 7). After about half an hour, when the joint should be nicely browned, pour over the wine and water (this will give a delicious gravy). Turn the oven down to 160°C/gas mark 3 and cook for 30 – 60 minutes depending on the size of the joint and how pink you like your meat (if in doubt use a meat thermometer). Rest for at least 20 minutes before carving.

Serve with roast potatoes or dauphinoise, some nice fresh greens and a gravy improvised from the pan juices and one of Betty’s jellies, rowan, apple or blackcurrant would all work brilliantly.



Brisket (Traditional Method)

Cook slowly with root vegetable and stock covering meat and simmer for 1 ½ to 2 hours.

Dumplings can be added towards end of cooking time for about 20 minutes.

Slice beef and serve with seasonal vegetables and gravy along with either dumplings or potatoes.

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Rib of Beef with Mustard (from Mrs. Margaret Pirrie)

Rib of Beef (about 6lbs)
1 level tbsp plain flour (15ml)
1 level tbsp Colmans Mustard ( 15ml)
Salt and fresh ground black pepper


Place the rib of beef, fat side up in a roasting tin just big enough to hold it (this keeps the meat juices from evaporating as they would in a larger tin).

Mix together flour, mustard, salt and pepper. Rub the mixture over the joint mostly into the fat.

Place joint in a pre-heated oven, at 220 degree C (44 degree F) or Gas mark 8 for 30 minutes.

Reduce heat to 200 degree C and roast for a further 2 hours (rare), basting occassionallly.

Add 10-15 minutes for medium-rare and if you absolutely must - 20-25 minutes for well done!

Remove from oven and allow to rest on carving dish (covered with foil) this make meat much easier to carve.

Serve with potatoes and seasonal vegetables - and don't forget a nice bottle of red!


Braised Beef

3 lb. of rolled topside or rump end
2 onions
2 carrots
2 leeks
1 parsnip
2 cloves crushed garlic
2 bay leaves
Sprig of thyme
Salt
Black peppercorns
1 pint red wine
1 ½ oz butter

This dish really needs to be begun the day before it’s be eaten to give the marinade time to work it’s magic!

So, the day before

Put beef in a deep bowl; add half of all the veggies sliced. Add red wine, thyme, slat and pepper corns.

Leave for 12-14 hours, basting occasionally.

The next day..

Remove beef from marinade, patting it dry on kitchen paper.

Strain marinade, discarding veggies but reserving liqueur.

Slice remaining veggies except garlic.

Heat butter in a casserole dish and add the sliced veggies, cooking gently for bout 5 minutes then add crushed garlic.

Place meat on top and pour over strained marinade.

Cover loosely and cook for 2 ½ hours at 325 degree F/160 degree C/Gas mark 3

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Beef in Ale

2 ½ lb. stewing steak
¾ pint ale or stout
1 bay leaf
1 ½ oz butter
1 tbsp. olive oil
2 onions
2 large, finely chopped, garlic cloves
1 ½ tbsp. tomato puree
1 ½ tbsp. plain flour
Salt and pepper to taste

Cut meat into neat cubes and place in a casserole, pouring beer over it.

Add bay leaf, bring to boil then cover and cook in oven for at least 2 hours at 300 degree f / 150 degree c / gas mark 2.

½ hour before serving, heat butter and oil in a saucepan and cook onions slowly until light golden brown, adding garlic halfway.

Stir in tomato puree and then the flour and cook for further 2 minutes, stirring all the time.

Remove casserole from oven and place on top of stove.

Drop onion mixture in bit by bit, stirring well.

Simmer over low heat for 4 minutes.

Season to taste.

Yummy with fresh crusty bread or boiled potatoes. Oh, and a glass of beer too of course!

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Roast Beef Rib

3 ribs of beef (approx. 6 lb.)
1 tbsp. flour
1 tsp. dry mustard
Black pepper
1/3 pint red wine heated


Pre heat oven to 450 degree F / 230 degree C / Gas 7

Weigh joint and determine cooking time, according to How To Cook Meat section.

Mix mustard and flour and rub over beef, season with black pepper

Place on a rack in a roasting tin and roast for 20 minuites

Then turn down oven to 375 degree F / 190 C / Gas 5 and time joint from this time.

Baste throughout cooking time

Halfway through, pour off the fat from the roasting tin and pour wine over meat.

Continue basting for remainder of cooking time.

Allow to rest for 30 minutes in a warm place.

Carve and serve with Yorkshire puddings, gravy and Roast potatoes.

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Roast Topside of Beef

2 ½ - 3 lb. topside
½ tsp. dry mustard
Black pepper
Mix dry ingredients together and rub well into beef.
Place joint in a pre-heated oven, at 220 degree C (44 degree F) or Gas mark 8 for 30 minutes.

Reduce heat to 200 degree C and roast for a further 2 hours (rare), basting occassionallly.

Add 10-15 minutes for medium-rare and if you absolutely must - 20-25 minutes for well done!

Remove from oven and allow to rest on carving dish (covered with foil) this make meat much easier to carve.

Serve with potatoes and seasonal vegetables.

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Beef Casserole

2 1/2lb steak
1 large onion
2 large carrots
1 turnip
1 parsnip
1 oz butter
3 tbsp. olive oil
2 crushed garlic cloves
1 1/2tbsp flour
Salt and pepper to taste
¾ pint beef stock - ½ stock cube
1/3 pint red wine
1 tbsp. tomato puree
Juice of 1 orange
2 inch orange rind
1 bay leaf
Tabasco to taste
2 tbsp. chopped parsley

Preheat oven to 300ºF, 150c Gas Mark 2

Trim beef and cut away all the membrane and cut into 1½-inch cubes

Slice onions, carrot, turnips and parsnips.

Heat butter and oil in a heavy-based casserole, add onion and cook for 2-3 minutes. Add other chopped veggies and cook for 2-3 minutes.

Add crushed garlic and cook for 2 minutes more.

Remove veggies from dish and set aside.

Mix flour with good pinch of salt and freshly ground black pepper. Coat meat cubes.

Add remaining oil to casserole dish then add meat and lightly browned.

Combine meat and cooked veggies in dish.

Heat stock and red wine in small saucepan, mixing continually. When it starts to simmer, add tomato puree, Tabasco, orange juice, orange rind, bay leaf and season well.

Add contents of pan to meat and veggies in casserole dish, mixing thoroughly.
Cover casserole and cook for 1 hour.
Remove lid and cook for another hour, basting meat regularly.

Sprinkle with chopped parley and serve with boiled or mashed potatoes. - And a large glass of full-bodied red wine!

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Homemade Beefburgers

Starting with our steak mince, why not try your hand at making these for the BBQ? Nothing could be simpler!

1lb. steak mince
sea salt and black pepper
(Yes - that's all!)

Mix salt and pepper in well to mince in a bowl, divide in 4 (if you want large beefburgers or 8 for more bite-sized ones. Shape lightly with your hands, not pressing too hard.

Heat a frying pan with a little oil in it and when hot enough, place beefburgers in, cooking quite fast. Serve in a soft bun with sliced tomato, a bit of lettuce and some relish. And of course, a cold beer!

No time to prepare them - why not just buy some of ours instead?

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Steak

Always cook steaks at room temperature, not straight from the fridge.

Heat a heavy based pan and grease slightly.

Cook one side for allotted time then turn and salt and pepper the cooked side.

Rest on warm serving plates for 3 minutes.

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Roast Beef

Massage joint with olive oil and season with salt and pepper.

Place in hot oven at 220 degrees C for ½ hour.

Turn oven down to 160 degrees C and cook as required:

Rare 10 minutes per
Medium-rare 12-15 minutes per
Medium 15-18 minutes per

Leave to rest for ½ hour

Serve with Yorkshire Pudding, Roast Potatoes and Fresh creamed horseradish.

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Cold Roast Beef

Rub joint with olive oil and season to taste with salt and pepper.

Place in hot oven at 220 degree C for ½ hour.

Then reduce heat to 150 degree C and cook for 10 minutes per 500g.

Remove and wrap in tinfoil, cool in larder until ready for use. (Cool in fridge if more than 24 hours)

Slice thinly and serve in sandwiches or with salad.

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Steak with Pepper Sauce

2 tbsp. black or green peppercorns
4 rump/ sirloin / fillet steaks
1 oz butter
1 tbsp. oil
2 tbsp. brandy
¼ pint double cream
Salt

Crush peppercorns roughly pushing rolling pin or pestle and mortar.

Place steaks hard onto the crushed peppercorns. Turn and press other side.

Heat butter and oil in frying pan and sear steaks over a high heat. Reduce heat to medium and cook according to taste, i.e. rare, medium, etc.

Season with salt

Remove steaks from pan and keep warm. Add brandy to pan, take off heat and set alight. When flames have died down, stir in cream, season and reheat gently.

Pour sauce over steaks and serve with boiled potatoes (preferably new) and green salad.

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Brisket

Make your own BBQ sauce or use a jar of salsa.

Pour over brisket and place in casserole in oven at 150 degrees C for approximately 1 1½ hours depending on size.

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Granny Spence’s Soup
Our very own family recipe - loved by all the family!

Shin of Beef
Diced leek, onion, carrot, turnip
Good beef stock.
Salt and pepper

Dice meat and brown well.

Add diced leek, onion, carrot, turnip and stock.

Keep marrow bones and add to pan.

Season to taste.

Simmer gently for 1 ½ to 2 hours until meat is tender.

Check seasoning.

Serve with chopped parsley or for a complete meal, boiled potatoes.

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Italian Meatballs

2tbsp olive oil
12 oz onions (peeled/chopped)
2-3 garlic cloves peeled / crushed
2 x 400g cans chopped tomatoes
1 tsp. salt
1 tbsp. cider vinegar
½ tsp. ground cinnamon
450 g (1 lb.) minced beef
2-tbsp. fresh basil (chopped)
1 tsp. dried oregano
3 oz breadcrumbs
1 egg
1 beaten egg yolk
2 tbsp. fresh parsley chopped (plus a little extra to garnish)
3 tbsp. freshly grated Parmesan
Salt and pepper to taste
12 rashers streaky bacon

Heat oil in a shallow flameproof dish, add onions and garlic and fry gently until soft should take 5 to 7 minutes.

Add tomatoes, salt, vinegar, and cinnamon. Bring to boil and simmer for 20 minutes.

Put minced beef in a bowl with basil, oregano, breadcrumbs, egg, parsley 1 tbsp. Parmesan, slat and pepper to taste. Work well together.

Shape the mixture in balls, this amount should give 12 and wrap each one in a bacon strip.

Place meatballs in casserole on top of tomato sauce.

Cover and cook at 180 C (350 F) Gas Mark 4 for approximately 45 minutes until piping hot throughout.

Sprinkle with Parmesan and parsley and serve with rice.