Recipes

Cooking Tips.

After breed and rearing, the third ingredient essential for enjoying the best beef and lamb is correct cooking. Unlike typical supermarket meat, Little Pirzwell Natural Meats come with some essential fat (marbling) around and within the muscle to help with cooking. Marbling helps to impart essential basting during cooking and retain the unsurpassed flavour in our meat. (Remember too that roasted beef and lamb both need to be 'rested' for 10 minutes after cooking, when serving hot.)

Recipes are available from various sources depending on your preferences. For instance, Hugh Fearnley-Whittingstall provides sound advice for cooking good food (and much more of interest too) in his River Cottage books and TV series.

See www.meatmatters.com or www.bmesonline.org.uk for education.

Or you could contact us to discuss cooking beef and lamb with Christine.

 

A couple of Chris's recipes:

Winter-Warming Devon Beef Casserole

This is not unique to Devon, but appears all over Europe in various guises – think Belgian hearty stew, or Greek Stifado – a rich and popular winter meal. Cook it in a casserole dish or similar.

Ingredients:

Method: cut the beef steak into cubes and brown lightly in half of the olive oil before putting into the casserole. Barely cover with hot water and stew gently for one hour. Reduce the tomatoes to a puree, and with whole onions, garlic, bay leaves, spices, orange zest, red wine, wine vinegar and the rest of the olive oil, add to the meat. Stir once with a wooden spoon, cover with a lid and cook very slowly for a further two hours, rocking the casserole occasionally instead of stirring, in order for the onions to remain whole. Allow the cooked dish to stand for a while before serving – you can remove the orange zest at this stage, if you wish, but it is delicious in the casserole.

 

Greek-Style Lamb Parcels

Ingredients:

Method: in a bowl, mix vegetables, herbs, seasoning and stock. Cut out 4 squares of baking parchment (about 30cm x 30cm) and place each square on a piece of newspaper. Lay the potatoes, onions, herbs and garlic on the parchment pieces, and top each with a lamb chop. Sprinkle with olive oil, then wrap the parcel (just as they do in a fish-&- chip shop!) and place in a roasting tray. Make sure that the chop stays on the top of the parcel, if you can. Bake in a moderate oven for an hour and a half.

 

 

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