RecipesLost in Food’s Meaty Challenge
We have joined forces with well renowned bloggers; Lost in Food (www.lostinfood.co.uk). Each season we will challenge them with a beef cut from our shelfs and they will provide us
with an exciting recipe to try!
For Winter it is the Shoulder Steak.
This cut is very inexpensive
cut from the hardworking shoulder area.
Asian Spiced Beef Shoulder
750g shoulder steak (diced into 5cm chunks and season with salt & pepper)
2 tbsp sunflower oil
250g shallots (remove skin and leave whole) 1 onion (sliced)
4 cloves garlic (crushed)
5 cm fresh ginger (grated)
2 red finger chillies (de-seeded and sliced)
1 tsp ground 5-spice
3 whole star anise 5 cm piece
1 tsp crushed sichuan peppercorns
1 tbsp dark soy sauce
2 tbsp light soy sauce
150 ml white wine
100 ml rice mirin
1 Kents Kitchen rich beef stockpot
300 ml water
Heat the sunflower oil in a oven proof casserole dish that has a lid. Add the seasoned beef in batches and take care to brown evenly over a medium-high heat. Remove the beef into a dish and set aside for later.
Turn the hob down a little and using the same casserole, brown the whole shallots over a medium heat. Once nicely golden, remove into a separate dish and set aside for later.
Add more sunflower oil to the casserole if necessary and over a medium heat add the sliced onions and saute for 3-4 minutes before adding the garlic, ginger and chilli. Continue to saute for a further 2-3 minutes. Add all the dry spices to the pan and cook for a further minute, stirring the mixture to release the aromatics in the spice.Add the dark and light soy sauce, white wine, rice mirin, beef stock pot and water to the casserole dish and stir to combine all the ingredients. Return the beef to the casserole along with any juices from the plate.
Cover the casserole with a tight-fitting lid and place in a pre-heated oven at 150CFan and cook for 2 hours, stir the casserole half way through.
After 2 hours remove the casserole from the oven and stir in the shallots that were browned earlier. Put the lid back on and return the casserole to the oven for a further 30 minutes. If you think the sauce is looking a bit thick then add a little water at this stage. Once cooked serve with steamed rice.
To serve you may wish to reduce the sauce. To do this remove all the meat and vegetables from the casserole and place the sauce over a high heat to reduce for 5 minutes, or until you achieve a consistency you like. Return the meat and vegetables to the casserole, mix through and serve with some steamed rice.
Mulled Cider Tart
Perfect Halloween treat! Ideal for a autumn nights pudding with a scoop of vanilla ice cream.
175g Plain flour
25g icing Sugar
100g cold butter
1 egg yolk
1 table spoon cold water
Add flour, Icing sugar and butter to a mixer and whizz until it forms bread crumbs. Mix in egg yolk and H2O until combined, kneed 2 or 3 times until it forms a smooth dough ball.
Roll out to fit 12 inch pastry tin, blind bake until golden. After 15 mins or so, egg wash and place back in the oven for a further 5 mins.
250ml apple juice
1 stick cinnamon
2 star anise
2 cardamom pods
1 thumb size piece of ginger.
Combine all ingredients in a saucepan, bring to boil and simmer for 10 mins, until mixture reduces by half. Remove from heat.
350ml or so of Mulled cider
2 large tablespoons double cream
4 large eggs
2 large egg yolks
225g caster sugar
Add cider mix, butter and cream to a saucepan, bring up to boil and immediately remove from heat.
In a mixing bowl whisk together the sugar, eggs and yolks until combined. Slowly add small amounts of the heated liquor into the egg mix, whisk thoroughly and repeat. Adding slowly should avoid curdling. Once combined pour the mixture back into the saucepan, slowly heat until the sauce thickly coats the back of a wooden spoon.
Pour the cider curd into into the pastry case, bake at 170C for 15 minutes until set. It should have a slight wobble. Cool down then refrigerate for a minimum of 4 hours. Slice and serve
Lost in Food’s Meaty Challenge
We have joined forces with well renowned bloggers; Lost in Food (www.lostinfood.co.uk). Each season we will challenge them with a beef cut from our shelfs and they will provide us with an exciting recipe to try!
For Autumn it is the Skirt Steak. This cut is very inexpensive cut from the underside of the animal and is extremely tasty!
Skirt Steak with a Warm Spice Marinade
400g Skirt Steak
1/2 tsp cumin seeds
1 tbsp. olive oil
1/2 tsp sherry vinegar
Juice of half a lime
1/2 long chilli (de seeded)
1 clove garlic
1 tsp dried oregano
1/2 1/2 tsp smoked paprika
Salt & pepper
Heat a non stick pan over a medium heat and toast cumin seeds. Once they have released their aroma place in a pestle and mortar and grind to a fine powder. Add remaining marinade ingredients to the pestle and mortar and pound to a smooth consistency.
Pour marinade into a zip lock bag and place steak inside. Close the bag and rub the marinade over the meat, taking care to ensure it is completely covered. Place in the fridge and allow to marinade for anywhere between 4 and 48 hours.
Heat a non stick pan over a high heat and once smoking hot, place the steak in the pan and cook to rare (internal temp 45-47C) or medium rare (internal temp 50-52C). Take the steak out of the pan and allow to rest for 5 minutes.
Once rested, slice the meat across the grain and serve.
See Lost in Food’s blog for hints and tips on this delicious recipe!
Beef or Pork Ribs
Serves 2 as main meal or 4 as a starter
600g Beef or Pork Ribs
Sea Salt 200g
Dark Sugar 70g
Mustard Powder 25g
Smoked Paprika 25g
Cayenne Pepper 15g
BBQ Sauce to taste – Our chef has some brilliant handmade BBQ for sale in our shop or use any of your favourite kind!
Mix the rub ingredients together – these measurements will give you a lot more rub than you need but you can store in an airtight container in the fridge for up to 6 months.
Cover ribs in rub to cure for 3 hours minimum but overnight is best!
Remove excess rub & heat oven to 120 oC.
Slow cook the ribs for 6 hours or until the meat falls from the bone. You can do this in your slow cooker on low for same amount of time.
Turn oven up to 180 oC or heat the BBQ.
Coat the ribs in BBQ sauce then cook or BBQ until bubbling and golden.
Enjoy with salads, new potatoes or you could even pull the meat from the bone and put in a brioche bun.
Fillet Steak with Whisky & Mushroom Cream
Ingredients—To Serves 4
3 tbsp black peppercorns, coarsely ground, sieved, dust discarded
4 x 175g/6oz Aberdeen Angus fillet steaks, cut in half
4 tsp Dijon mustard
freshly ground sea salt and freshly ground pepper
2 tbsp Rapeseed oil
200g/7oz fresh mushrooms, thickly sliced
50ml/2fl oz whisky
50ml/2fl oz beef stock
50ml/2fl oz double cream
1. For the steaks, spread the coarse black pepper pieces over a small plate. Coat all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat.
2. Heat a large frying pan until very hot and add the sunflower oil. Season the steaks with salt, then add to the pan to cook for 1-2 minutes. Turn once to brown both sides (don't move the steaks around once they are in the pan or the peppercorn crust will fall off - cook to achieve a good crusty coating on each side.)
3. Add the butter and allow it melt and turn nut-brown in colour, but don't let it burn.
4. Add the mushrooms and stir in the butter. As the mushrooms start to absorb the pan juices, turn the steaks again and allow them to cook for 3-4 minutes on each side, or until cooked to your liking.
5. Remove the steaks and place onto a baking tray and leave to rest in a warm place.
6. For the whisky sauce, add the whisky to the pan used to cook the steaks, and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire!)
7. Add the stock and boil to reduce the liquid volume, until thickened, then add the cream. Boil to reduce the liquid volume again, scraping and stirring to loosen the stuck bits from the bottom of the pan.
8. Pour any juices released by the resting steaks into the sauce and stir well.
9. To serve, arrange two medallions of steak on top of each pile. Spoon the sauce and the mushrooms over the steak, and serve with vegetables and/or potatoes.
Oven Baked Sausage Ratatouille
Ingredients—To Serves 4
1 onion, chopped into wedges
3 courgettes, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
3 tbsp rapeseed oil
8 Pork sausages
2 garlic cloves, crushed
400g can chopped tomatoes or Tomato Pasata
Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the oil and season. Cook in the oven for 20 mins.
Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.
Venison & Cranberry Sausage and Spring Mash Pie
With caramelised Red Onion gravy
Ingredients—To Serves 4
1½kg potato, cut into large chunks
¼-½ spring greens, shredded
1 tbsp Dijon mustard or wholegrain mustard
1 tsp rape seed oil
8 Venison & Cranberry sausages
2 onions, peeled and halved if large
1 carrots, thickly sliced
250g mushroom, halved or quartered
200ml full-bodied red wine
150ml beef stock
2 tbsp caramelised red onions (we used Really Garlic Company’s)
Boil the potatoes in salted water for 15 mins, adding the spring greens for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash with plenty of seasoning. Stir in the mustard, if using.
While the potatoes are cooking, heat a large, shallow ovenproof dish or a large non-stick frying pan. Brown the sausages, onions and carrots for about 5 mins until nicely golden and the onions are soften. The sausages should be almost cooked through; lift them out, then set aside.
Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.
Spoon the mixture into a baking dish or keep in the pan if it’s
ovenproof. Top with the mashed potato, spooning it over in even do
lops to prevent the gravy oozing up the sides. Can be made up to 1 day
ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from
chilled), removing the foil for the final 10 mins to brown the mash.
Beef Sausages & Beer Casserole
Ingredients—To Serves 4
· 8 good quality beef sausages
· 1 large red onion
· 2 garlic cloves
· 2 bay leaves
· Squirt of tomato puree
· Splash of balsamic vinegar
· Bottle of Beer of your choice - we use Macbeth from Deeside Brewery
1. Dice onion and fry in a large pan on a high heat with rapeseed oil for a couple of minutes until softening.
2. Finely chop or crush garlic and add to the onions. Fry for a further minute or so being careful not to burn the garlic.
3. Add sausages to the pan and fry until skin takes on some colour.
4. Then add the bay leaves, puree, vinegar, and beer. Bring to a simmer.
5. Turn down the heat and continue to gently cook for around 30 minutes. Or transfer all ingredients to a casserole dish and cook in a pre-heated oven 180 degrees for 30-40 minutes.
serve with garlic bread or mashed potatoes but could be great with any side!
Italian Sausage with Wild Garlic Pesto Pasta
Ingredients—To Serves 4
1 tsp rape seed oil
8 Italian sausages
4 tbsp Trotters Wild Garlic Pesto
400g Pasta of any kind
200ml Crème Fraiche
Spring Greens or Seasonal Salad and Garlic Bread to serve
Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the sausage into bite-size pieces with scissors or a sharp knife.
Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the sausages in the rapeseed oil until golden and cooked through, about 5 mins.
Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and stir to combine.
Serve with spring greens, or salad and garlic bread!
The Perfect Roast
Planning on having Easter or Mother’s Day Roast?
Here is some tips to make sure your beef to cooked to perfection!
Bring your roasting joint to room temperature by bringing them out of the fridge at least 2 hours before you plan on cooking it.
Massage joint with rapeseed 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 500g
Medium-rare 12-15 minutes per 500g
Medium 15-18 minutes per 500g
Farmer Booth’s ultimate tip is to use a meat thermometer! It is the only way to guarantee a perfectly cooked joint.
Place probe into thickest part of the joint and cook to the following
Leave to rest for at least ½ hour
Serve with Yorkshire Pudding, Roast Potatoes and fresh creamed
Enjoy your Roast!
Spicy Szechuan Beef Stir Fry to help you celebrate the Chinese New Year on 19th February!
The Kwan’s Kitchens simple stir fry kits are excellent—serves 2 in just 10 minutes!
The kits are available in our shop.
Ingredients—To Serves 2
Kwans Kitchen 123 simple stir fry kit
250g Beef—Sirloin or minute steaks
work very well but you can also use pork or chicken.
1 onion, chopped
1 bell pepper or 1 broccoli
1 tbsp. rapeseed oil
1. Cut the meat and vegetables into thin strip.
2. In a mixing bowl, add meat and Kwan Kitchen salt & pepper spice & mix well.
3. Heat 1tbsp of rapeseed oil and add the seasoned meat.
4. Stir fry for approximately 3 minutes the add the vegetables for a final minute.
5. Add Kwan’s kitchen Szechuan paste along with 180ml water & bring to the boil. Leave to simmer for 2 minutes or until everything is cooked to your liking.
6. Turn heat off and drizzle Kwan’s kitchen Szechuan chilli oil over the stir fry.
7. Serve with rice, or noodles and prawn crackers.
We are all feeling the January blues, so where is better to find a new comfort food recipe.
Haggis - burns night it upon us so here is our traditional recipe for cooking and a slightly quirkier one!
Haggis, Neeps & Tatties
500g The Store’s own Haggis
150g Unsalted Butter
1tbsp Double Cream
Salt & Pepper
1. Bring a large pan of water to the boil and carefully add The Store’s prized haggis, complete with its natural ‘casing’.
2. Reduce heat to a low setting and simmer for 40mins. Keep an eye on it and top with water if necessary. Make sure you keep your haggis at a low heat otherwise it may burst.
3. Bring two separate pans of salted water to the boil.
4. Meanwhile cube the neeps (turnip) and tatties (potatoes).
5. Add the neeps (turnip) to one pan of boiled water, cook for 20-25 minutes or until tender.
6. Add the potatoes (tatties) to the remaining pan of boiled water. Bring to the boil and simmer for 20-25 minutes, or until tender.
7. Drain the neeps (turnip) well and return to the pan. Add half the butter and all the cream. Mash until smooth. Season to taste.
8. Drain the tatties (potatoes) well and return to the pan. Add the remaining butter and a glug of milk (6tbsp) and mash until smooth.
9. Keep your prepared tatties and neeps warm until you’re ready to serve.
10. Once the haggis is cooked, carefully drain and place on a plate. Unless, of course you’re piping in your haggis in which case be sure to make a small incision before its grand entrance.
This recipe can be scaled up to feed the number of guests attending your event.
Tip: Leave to cool for a minute before carefully making a small incision. (If you don’t do this carefully you may end up wearing bits of very hot haggis!).
Haggis scotch eggs with mustard mayo
12 hen eggs, cooked for 3 minutes in boiling water, then drained and cooled under the cold tap and peeled
125g of The Store’s plain sausage meat
125g of The Store’s haggis
1 tablespoon of flour
1 egg, beaten
20-30g of fresh white breadcrumbs
20-30g of oats
Vegetable oil for deep frying
For the mustard mayonnaise:
2 tablespoon of good quality mayonnaise
1tablespoon of wholegrain mustard
1 Mix the sausage meat and haggis together then divide into 12 balls and flatten them into patties
2 Wrap the meat around each of the eggs evenly, moulding it with your hands
3 In three separate trays, place the flour beaten egg and breadcrumbs
4 Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary
5 Pre-heat about 6cm of oil to 140-150C in a large, thick-bottomed saucepan or electric deep-fat fryer
6 Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured
7 Remove with a slotted spoon and drain on some kitchen paper
8 Mix all of the ingredients together for the mustard mayonnaise.
9 To serve simply serve them whole with the mayonnaise in a separate dish
Beef in Ale
This one is perfect for a cold night and can also be thrown into the slow cooker before work for extra tender beef!
2 ½ lb. The Store's Aberdeen Angus Beef stewing steak
¾ pint ale or stout
1 bay leaf
1 ½ oz butter
1 tbsp. rapeseed oil - we use Mackintosh of Glendaveny
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, boiled potatoes or some of Mitchells Oatcakes - our Product of the Month Oh, and a glass of beer too of course!
Make the Most of our Christmas Leftovers with the next Three Recipes!
1tsp Rapeseed Oil
1 Onion Chopped
1 Clove of Garlic
4 Cardamom Pods
1 Tsp Ground Cumin
1 Cinnamon Stick
100g Basmati Rice
300ml Leftover Turkey Stock
Handful Leftover Turkey, Shredded
Handful of Toasted Seeds or Nuts
Handful of Coriander, Chopped
Leftover Cranberry Sauce to Serve
Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.
145g Pizza Base Mix
6tbsp Stokes Tomato Sauce
Leftover Sausage Stuffing
Leftover Turkey, Shredded
100g Sliced Mozzarella
Small Pack of Basil
1tbsp Rapeseed Oil – We love Mackintosh of Glendaveny Jalapeno Oil for this, gives it a little kick!
Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce. Scatter over the stuffing and turkey, then top with the mozzarella. Scatter the basil leaves over the pizza, and drizzle entire pizza with oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted.
Turkey & Cranberry Pies
Makes 8 pies
500g Pack Shortcrust Pastry – Life is too short to make your own!
Plain Flour for Dusting
250g Leftover Turkey, Shredded
8 Tbsp Double Cream
1 Beaten Egg
Roll out the pastry on a floured surface so that it’s just thinner than a £1 coin. Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids – you may need to re-roll the trimmings. Push the larger circles into 8 holes of a muffin tin, then divide the turkey, cream and cranberry sauce between them. Season well and brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden.
Serve warm, or leave to cool and enjoy cold.