Tarelgin Butchers Recipe Suggestions

HOW TO COOK STEAK PIE

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot.

To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

Adjust cooking time/temperature for fan oven.

Example time given is for our medium steak pie. Check the product page for our individual steak pie and large steak pie for appropriate timings.

HOW TO COOK HAGGIS

Your haggis is already cooked and only needs reheating thoroughly. Wrap it tightly in tinfoil and place in a saucepan full of cold water. Simmer gently for 45 mins per lb. but do not boil as this may burst the skin. If you prefer the oven; put the tin foil encased haggis into a casserole dish with a little water, heat at 180 degrees (gas mark 6) for app. 1 hour. Haggis is suitable for microwaving if cut through first & skin removed.

HONEY ROAST PORK WITH ROAST POTATOES & APPLE

Ingredients: 1kg pork loin, 1 tsp salt, 4 tsp olive oil, 25g butter, 700g potatoes, large onion cut into 8 wedges, 1tsp clear honey, 1tsp mustard, 2 cox's apples, cored & cut into wedges, 12 fresh sage leaves, 175 ml dry cider.

Pre heat oven to 220 degrees, gas mark 7. Put pork on a board and score the skin, cutting 1/2 way into the fat beneath. Rub the salt & olive oil into the skin. Put the meat onto a rack, skin side up, place on a large roasting tin, roast on the highest shelf for 25 mins , turn the oven down to 190, gas mark 5 & continue to roast for 15 mins.

Add the remaining oil & butter to the roasting tin, scatter the potatoes and onion round the pork, season with salt & pepper and roast for a further 45 mins. Brush the meat with the honey & mustard add the apples & sage & roast for a further 15 mins.

Remove the meat from the tin & wrap in tinfoil and allow to rest. Put the potatoes, onion & apples into a serving dish & keep warm. Put the roasting tin on the hob & heat. Add the cider & stir well to make the gravy. Serve and enjoy.

HERB CRUSTED RACK OF LAMB

Rack of lamb French trimmed, 7 bone, 11 oz each, sliced onion, 2 sliced smoked garlic cloves, 300 ml veg stock, 1kg potatoes thinly sliced, 3tsp grainy French mustared, 75 g fresh bread crumbs, 2 tsp chopped fresh rosemary, 4 tsp fresh flat leafed parsley, olive oil, sprig fresh rosemary.

Pre heat oven to 200 degrees / gas mark 6. Put onion in pan cold water, boil & simmer for 2 mins and drain. Bring stock to the boil. Butter a 1.3 litre roasting tin, layer the potatoes, onion & garlic in the tin, starting & ending with potatoes. Season & add the stock, cook for 1 hour or until the potatoes are softened & browned. Season the rack of lamb with salt & pepper & spread the mustard evenly over the meaty side of the lamb.

Put the breadcrumbs in a bowl & the rosemary, parsley & oil, season & mix well. Press the mixture over the mustard layer, put the lamb on a wire rack resting on the rosemary sprig. Turn the oven up to 220/gas mark 7, sit the rack on top of the potato dish & return to the oven for 40 mins for rare, 50 mins for medium rare. Cover with foil & leave to rest in a warm place before carving & serving with the potatoes.

PEPPERED ROAST BEEF

Ingedients: 675-900 gms topside, sirloin or rib of beef, 2-3 tbsp black peppercorns, finely crushed salt and cooking fat or oil.

Pre heat the oven to 220c/425f/gas7, roll the beef in the crushed peppercorns until completely covered. Season with salt, seal the meat in a hot roasting pan then place in the heated oven. A joint this size wil take app 20-40 mins; 20 mins will keep it rare, 30 mins for medium and 40 mins for well done. Once cooked leave the meat to rest for 15-20 mins before carving.

GAMMON WITH PINEAPPLE SALSA

Ingredients: 4 x slices of gammon, 6 pineapple rings, 2 limes 1 red chilli, deseeded & chopped, 5gm mint, roughly chopped, 2 tbsp olive oil, salt & crushed black pepper.

Grill or fry the gammon in a little butter and oil, prepare the salsa by mixing together the remaining ingredients & stirring well. Serve the gammon with chips, potato wedges or vegetables and a generous spoonful of salsa on the side. Season with salt & pepper.

ROASTED LAMB SHANKS

Ingredients: 6 lamb shanks, trimmed, 1 carrot, 1 onion, a few whole peppercorns, 2-3 cloves garlic, a bunch fresh thyme, small bunch fresh rosemary, 1 bottle of red wine, 1 small jar redcurrant jelly.

Place the lamb shanks in a casserole pot, add peeled & halved carrot, peeled & halved onion, a few peppercorns, the herbs & 2 or 3 lightly smashed whole cloves of garlic. Cover the meat with the wine, & leave overnight. Next day place the pot covered with a lid in a preheated oven at 160/325/gas 3 & cook for about 2 hours or more. Cook long & slow. Slightly uncover the pot for the last hour to reduce the liquid.

Remove from the oven, but keep the oven hot. Remove the shanks from the cooking liquid & place in a roasting dish & spoon over a couple of ladelfuls of the liquid to keep moist. Roast the shanks in the oven for 45 mins or so or until falling off the bone.

Some of the cooking liquid will have reduced & is perfect for gravy to serve with the shanks. Heat the remaining cooking liquid until boiling, reduce to half its volume, then aded the whole jar of redcurrant jelly & let it melt down. Serve with creamy mashed potatoes & seasonal vegetables.

CHICKEN BREASTS WITH WILD MUSHROOMS

Ingredients : 2 chicken breasts skinned & halved lengthways, 150ml/5fl oz port, 1 peeled & crushed garlic clove, salt & pepper to taste, 240ml/8fl oz chicken stock, 25g/1 oz dried exotic mushrooms, 55g/2 oz butter, 1 tb shallots peeled & finely chopped, 100g/3 oz chestnut mushrooms, sliced. 90ml/3fl oz double cream.

Place the chicken breasts in half the port wine, garlic & 1 ml salt to marinate. Bring the chicken stock to the boil and simmer to reduce by 10%, place the dried mushrooms in a bowl & add the hot stock. Allow to stand for 1 hour. Drain the mushrooms and slice, reserve the stock liquid.

Melt the butter in a pan & add the shallots, saute gently until transparent. Add the fresh & dried mushrooms to the shallots and saute for several minutes, add the reserved stock season and simmer for 5 mins. Preheat the oven to 160c/325f/gas3, add the cream & the remaining port & reduce further by simmering for app 5 mins.

Spoon the mushrooms & shallots into a shallow casserole dish & place the chicken breasts on top, season with salt & pepper, cover the casserole with tinfoil & bake in the oven for app 20 mins, until the chicken is cooked. Serve with pasta & uncooked spinach.