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Butterflied Leg of Lamb with Summer Salad

This butterflied leg of lamb is the perfect choice for the barbecue but also works wonderfullt in

Ingredients:

  • 1 leg of lamb, boned, opened out flat and trimmed, roughly 4-5cm thick
  • 4 tablesp, extra virgin olive oil
  • 1 lemon
  • 2 fresh rosemary stalks, leaves stripped
  • 3 large garlic cloves, cut into slivers
  • Sea salt and freshly ground black pepper
  • 1 cucumber, peeled, seeded and cubed
  • 1 small red onion, thinly sliced
  • 6 ripe tomatoes, cut into wedges
  • 50g wild rocket leaves
  • small handful of fresh mint leaves

 Method:

Preheated oven at Gas Mark 7, 220C (450F)

  1. 1.Place the lamb in a large non-metallic dish and drizzle over half the olive oil.
  2. 2.Pare the lemon rind on top.
  3. 3.Scatter over the rosemary and garlic slivers. Season generously and turn over a couple of times until the marinade ingredientts are evenly distributed.
  4. 4.Cover with cling film and set aside for 2 hours to allow the flavours to combine, or overnight in the fridge is even better. ( If the lamb has been chilled overnight, bring back to room temperature before cooking)
  5. 5.Place the lamb in the oven, skin-side up, in a large roasting tray and season with salt.
  6. 6.Roast the lamb for 35 minutes for medium rare, if you don'd like your lamb to pink cook for another 10 mintues.
  7. 7.When lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes.
  8. 8.Carve into slices and arrange on plates with the summer salad and some boiled new potatoes to serve.

 

 Summer Salad:

  1. 1.Place the cucumber, red onion and tomatoes in a large bowl.
  2. 2.Fold in the rocket leaves and tear in the mint leaves.
  3. 3.Season to taste and then dress with the remaining two tablespoons of olive oil and good squeeze of lemon juice.

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Slow-Cooked Spiced Shoulder of Lamb Wraps

The longer you cook this delicous shoulder of lamb the better, so don't worry if it gets and extra hour or so. The meat should be so tender that it is easily shred with a fork.

Ingredients:

  • 1 small shoulder of lamb
  • 1 tablesp. olive oil
  • 2 teasp.dried ginger
  • 2 teasp. ground cumin
  • 2 teasp. tumeric
  • Juice and grated rind of 1 lemon
  • 1 small bunch of coriander, leaves piced and stems kept
  • Sea salt and freshly-ground black pepper.

Method:

Preheated oven to Gas Mak 3, 160C (325F)

  1. 1.To prepare the lamb, place the olive oil, giner, cumin, coriander, turmeric, lemon rind and jucie, the stalks of the coriander and a good pinch of salt into a blender and blitz to form a smooth paste.
  2. 2.Put the shoulder of lamb on to a large piece of foil and make lots of incisions with a knife.
  3. 3.Next rub the paste all over the shoulder.Add a couple of tablespoons of water then seal the foil leaving a little pocket of air above the lamb.
  4. 4.Place on to a baking tray and cook for 3 hours.
  5. 5.After 3 hours, open the foil and baste the lamb, then reseal the parcel.
  6. 6.Cut the tips off the tops of the garlic cloves and wrap the bulb tighlty with the foil and place in oven.
  7. 7.Cook the lamb for another hour until it is meltingly tender and the garlic bulb is soft.
  8. 8.Turn off the oven but leave the lamb to rest inside.

 

To Serve:

  1. 1.Heat the tortillas in the oven by wrapping in a clean damp tea towel.
  2. 2.Shred the lamb using two forks, discarding any excess fat and bones.
  3. 3.Fill the tortillas with the lamb and a salsa of your choice, we recommend a tomato salsa. Wrap and eat immediatly. Serve with a green salad.  

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Barbequed Lamb Cutlets with Summer Vegtables

Ingredients:

  • 8 lamb cutlets, well trimmed
  • Juice and zest of one lemon
  • 1 tablesp. olive oil
  • Salt and black pepper
        Summer vegetables of your choice 
  • 100g Green beans
  • 100g Mangetout
  • 100g Broad beans
  • 100g Cherry vine tomatoes
  • 1 Teasp Fresh Thyme leaves
  • 25g Butter

Method:

  1. 1.Mix together the oil, garlic, black pepper, lemon juice and zest in a bowl large enough to hold the lamb cutlets and marinade for at least one hour, then season with salt.
  2. 2.Cook on a pre-heated barbeque or grill pan for three minutes on each side.
  3. 3.Boil water in a saucepan then add the beans and cook for three minutes, add the Mangetout and broad beans and boil for a further two minutes, strain the vegetables, add the knob of butter and thyme to the pan and toss the vegetables with the cherry vine tomatoes and season with a little salt and pepper. Serve with the lamb cutlets.

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 Minced Lamb with Pak Choy and Chillies

Ingredients:

  • 500g lean lamb mince
  • 1 tablesp. oil
  • 3 cloves garlic, crushed
  • 2 red chillies, deseeded and finely chopped
  • 4cm piece of fresh ginger, peeled and finely chopped
  • 2 heads of pak choy
  • 300g fine straight to wok noodles
  • 4 tablesp. soy sauce
  • 1 tablesp. brown sugar
  • Rind and juice of 1 lime
  • 4 scallions, thinly sliced
  • Handful of basil leaves

Method:

  Cooking time: 15mins

  1. 1.Heat a wok and add a little oil. Stir-fry half the lamb until browned. Remove to a plate then stir-fry the remaining lamb and remove.  Add the garlic, chillies and ginger and cook for a minute. Return the lamb to the wok and stir through for a couple of minutes to reheat.
  2. 2.Cut the pak choy across the stem and leaves into thin slices. Then add into the wok along with the noodles.  Combine well and continue to cook until the pak choy just wilts. Stir through the soy sauce, brown sugar and lime rind and juice.
  3. 3.Remove from the heat and add in the scallions and basil.

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Glazed Loin of Bacon with pea and potato mash.

Ingredients:

  • 750g loin of bacon or ham joint
  • 1 tablesp. de,erara sugar
  • 2 teasp. good quality mustard
  • Good pinch of ground cloves
  • 675g floury potatoes, cut into chunks
  • 175g frozen peas
  • 50g butter
  • 100ml milk
  • Good pinch of ground cloves
  • Salt and freshly ground black pepper

 Method:

Glazed Loin of Bacon with pea and potato mash Preheat the oven to Gas mark 4, 180oC (350oF)

  1. 1.Place the loin of bacon in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
  2. 2.Transfer the bacon to a roasting tin. Remove all but a thin layer of fat then score the remaining fat in a diamond pattern. Mix together the sugar, mustard and cloves in a small bowl and then spread it over the scored fat in an even layer. In a preheated ovrn roast the bacon for 20 minutes until the top is nicely glazed. Leave to rest in a warm place for 10 minutes
  3. 3.As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until cooked. Cook the frozen peas in a separate small pan for 3-4 minutes.
  4. 4.Drain the peas well and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.
  5. 5.Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash. Serve with a dish of the buttered baby leeks.

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Lamb Stew Hot Pot

This is a great nutritionally complete dinner in one pot for the whole family

Ingredients:

  • 675g shoulder of lamb
  • 4 tablesp. plain flour
  • sea salt and freshly ground black pepper
  • 1 teasp. chopped fresh thyme
  • 1 small onion, sliced
  • 1 large leek, sliced
  • 2 large carrots, slcied
  • 100g swede, cut into cubes
  • Roughly 600ml chicken stock
  • Dash of worcertershire sauce
  • 675g even-sized potatoes, peeled
  • 40g butter
  • chopped fresh parsley, to garnish

Method:

 Preheat the oven to Gas Mark 4, 180C (350F)

  1.  Trim the lamb very well and cut into bite-sized pieces
  2. Place the flour in a shallow dish and season generously, then use to coat the lamb
  3. Arrange half the lamb in the bottom of the casserole dish and add another sprinkle of thyme
  4. Scatter the onion, leek, carrots and swede on top.
  5. Arrange the remaining lamb on top to cover the vegetables completely.
  6. Pour enough chicken stock to come up above the last layer of lamb
  7. Cover the casserole with a lid and place in the oven for about 1 hour until the lamb and vegtables are just tender and the stock has thicken slightly.
  8. Serve with potatoes.

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Bacon, Leek and Mushroom Pie

Ready rolled puffed pastry makes this pie really quick to make  

Ingredients:

  • 500g cooked ham/bacon, cut into chunks
  • 1 tablesp. olive oil
  • Knob butter
  • 2 leeks, washed and thinly sliced
  • 1 large onion, finely diced
  • 100g mushrooms, washed and sliced
  • 1 tablespoon of flour
  • 250ml milk
  • 100g mushrooms, sliced
  • 1 tablesp. Dijon-style mustard
  • 1 tablesp. fresh tarragon or flat-leaf parsley
  • Freshly-ground black pepper
  • 1 x sheet of ready-rolled puff pastry
  • 1 egg beaten with a little milk

Method:

  Bacon, Leek and Mushroom Pie Preheat the oven to Gas Mark 6, 200C (400F)

 

 

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 Smoked Rack of Bacon with Red Current Glaze.

Ingredients:

 

 

 

  • 1 x 1½kg rack of bacon, bone-in and smoked if possible
  • 6 peppercorns
  • 1 bay leaf
  • 1 onion, peeled and chopped
  • GLAZE
  • Zest and juice of 1 orange
  • 2 tablesp. whole grain mustard
  • 4 tablesp. redcurrent jell

    Method:

    Smoked Rack of Bacon with Red Currant GlazePreheat the oven to Gas Mark 4, 180°C (350°F)

    1. 1.Place the bacon in a saucepan with the peppercorns, bay leaf and onion and cover with cold water and a lid.  Bring to boil, then turn the heat down to a gently simmer and cook for one hour.
    2. 2.Meanwhile prepare the glaze – place all the glaze ingredients in a small saucepan over a low heat.  Stir until the redcurrant jelly melts.
    3. 3.In a preheated oven, place the bacon from the water and place in a baking dish and allow to cool a little.  Then remove the rind and excess fat.  Brush over one third of the glaze and reserve the rest to serve with the bacon.  Place in the oven for approximately 20 minutes until golden brown.  Remove from the oven,  over loosely with foil and allow to rest while to stir-fry the cabbage. 
    4. 4.Thinly slice a head of cabbage.  Place in a saucepan and barely cover with water.  Cook for a couple of minutes then drain.  Heat a little oil and butter in a frying pan.  Add the cabbage and stir-fry for a couple of minutes.  Season and serve with the bacon and reserved glaze.

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    Bacon and Black Pudding Salad

    This is a lovely light salad that's packed full of flavour. Can be served as a starter or mani course.

    Ingredients:

    • 2 tablesp. extra-virgin olive oil
    • 175g black pudding, skinned and cut into 1cm slices
    • 4 maple cured bacon rashers, cut into strips
    • 175g mixed salad leaves
    • 1 ripe avocado
    • Salt and freshly ground black pepper
    • 2teasp. white wine vinegar
    • 1 teasp. wholegrain mustard
    • 1/2 teasp. clear honey
    • Crusty bread, to serve

     Method:

    Bacon and Black Pudding Salad

    1. 1. Heat a frying pan and then add a tablespoon of the olive oil.
    2. 2. Add the black pudding and cook for 1 minute on each side until tender. Transfer to a plate and keep warm.
    3. 3. Add the bacon into the frying panand saute for a few minutes until sizzling and lightly golden.
    4. 4. Meanwhile, place the salad leaves into a large bowl.
    5. 5. Halve, stone and chop the avocado then add to the bowl and season to taste.
    6. 6. Using a slotted spoon, remove the bacon from the pan and add to the salad.
    7. 7. Pour the vinegar into the pan, turn up the heat and scrape the sediment in the pan witha wooden spoon to deglaze until almost all the vinegar has been boiled off.
    8. 8. Stir the mustard into the reduced down vinegar with the honey and then whisk in the rest of the olive oil until you have achieved a nice emulsion.
    9. 9. Break the black pudding up into pieces and scatter over the salad, then drizzle over the dressing.
    10. 10. Toss lightly to combine and then arrange on plates to serve.  

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     Succulent Roast Pork

    This recipe is perfect to feed a crowd and the shouder of pork are the best cuts to use.

    Ingredients:

    • 2kg boneless shoulder of pork with rind
    • Sea salt and freshly ground black pepper
    • 2 Fresh rosemary sprigs, leaves removed and finely chopped.
    • 50g mature hard cheese, finely grated
    • 4 garlic cloves, finely chopped.
    • 4 tablesp. flat-leaf parsley, chopped
    • boiled potatoes and baby carrots, to serve

     

     Method:

    Succulent Roast PorkPreheated oven Gas Mark 5, 190C (375F)

    1. 1. Open out the pork onto a clean work surface and season.
    2. 2. Spinkle over the chopped resemary leaves, cheese, garlic and parsley in an even layer.
    3. 3. Tightly roll the pork back up to enclose the filling completely.
    4. 4. Tie with string at 2cm intervals to keep the meat in shape. If the skin is not already scored, use a small sharp knife to score the skin between the strings,
    5. 5. Wipe off any excess moisture with kitchen roll and sprinkle with salt.
    6. 6. Place in a roasting tin and roast for 20 mintues per 500g plus 20 mintues.
    7. 7. for the last 20 minutes of cooking time, increase the oven temperature to 220C, so, if the joint is exactly 2kg, it will take one hour and 40 mintues until cooked through and tender with crispy crackling.
    8. 8. Leave the roast pork to rest in a warm place for 20 mintues, as it is actually best served warm.
    9. 9. Carve into thin slices and arrange on warmed plates witht the boiled potatoes and baby carrots.
    10. spoon over the pan juices to serve.

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    Pan-Fried Pork Chops with Orange and Rosemary

    These pork chops are cooked until they're beautifully golden but still tender and moist. Of course they would also be delicious done on the barbecue or under the grill.

    Ingredients:

    • 1 orange
    • 2 tablesp. olive oil
    • 1 tablesp. good quality mustard
    • 1 teasp.rosemary, chopped
    • Salt and freshly ground black pepper
    • 4 x 150g bone-in loin pork chops
    •  Jacket potatoes and lightly dressed mixed salad, to serve

    Method:

    Pan-fried Pork Chops with orange and rosemary

    1. 1.Finely grate the rind from the orange into a bowl and then squeeze in the juice.
    2. 2. Whisk in the olive oil, mustard and rosemary.
    3. 3. Season to taste and pour into a shallow non-metallic dish.
    4. 4. Add the pork chops, turning to coat.
    5. 5. Cover with clingfilm and set aside for at least 15 mintues to allow the flavours to penetrate the meat.
    6. 6. When you are ready to cook, preheat a griddle pan. Cook for 10-12 mintues until cooked through, turning once.
    7. 7. Remove from the heat and leave to rest for a couple of minutes. Then serve.

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    Stir-Fried Pork and Noodles

    This is a great stir-fry that's cooked and on the table in under 10 minutes.

    Ingredients:

     

    • 2 tablesp. sunflower oil
    • 450g pork stir-fry strips
    • 2 red peppers, cut in thin strips
    • 1 bunch scallions, trimmer and shredded
    • 1 red chilli, seeded and thinly sliced
    • 4 tablesp. dark soy sauce
    • 2 teasp. oriental chilli oil (optional)
    • 1 teasp. white wine vinegar
    • 2 x 300g packets straight to the wok medium noodles
    • handful fresh basil

     

  • Method:

    Stir-fried Pork and Ginger Noodles

    1. 1. Heat a wok until smoking hot, add the oil and swirl up the sides, then tip in the pork strips and stir-fry for 3-4 mintues until well sealed and lightly browned.
    2. 2. Tip in the peppers , scallions and chilli and stir-fry for another 30seconds.
    3. 3. Mix the soy sauce, chilli oil, honey and vingear in a bowl and then pour into the wok, followed by the noodles.
    4. 4. Toss together until well combined and cook for another 1-2 minutes until the noodles have all separeted and are piping hot. stir in the basil leaves, then serve.

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    Beef Tender loin with Red Wine Sauce & Creamed SpinachRed Wine Sauce

    2 tablespoons canola oil
    8 ounces shallots, sliced (about 2 cups)
    1 6-ounce package sliced mushrooms
    2 tablespoons sugar
    2 tablespoons red wine vinegar
    1 750-ml bottle Pinot Noir or other dry red wine
    1 14-ounce can low-salt chicken broth
    1 14-ounce can beef broth
    2 fresh thyme sprigs
    1 1/2 teaspoons whole black peppercorns
    1 Turkish bay leaf
    1 tablespoon butter, room temperature
    1 tablespoon all purpose flour

    Beef Tenderloin

    1 2-pound beef tenderloin roast
    1 tablespoon olive oil

    Creamed Spinach

    1 cup whipping cream
    2 9-ounce packages fresh baby spinach leaves

    For red wine sauce:

    Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.

    Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

    For beef tenderloin:

    Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.

    Meanwhile, prepare creamed spinach:

    Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.

    Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.


    Old family Yorkshire Pudding recipe

    Ingredients

    5 ounces flour (or 1 heaping cup)
    1/4 teaspoon salt
    1 cup milk
    2 eggs
    1-2 ounces melted fat (beef, duck, lard, butter, oil)

    To assemble the batter:

    In a bowl combine flour, salt, and milk until well blended. Incorporate both eggs and blend together until you have a smooth liquid batter. Let stand at room temperature for 1 hour.

    To bake in a 9×13 ovenproof dish:

    Preheat oven at 450°F. Place dish in oven and heat for 10 minutes. Place the fat into the dish and continue heating for 10 to 15 minutes. Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately.

    To bake in a large 6 muffin pan:

    Preheat oven to 375°F. Place pan in oven and heat for 10 minutes. Place equal amounts of the fat into each muffin mold and continue heating in oven for 10 to 15 minutes. Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown. Serve immediately.


    Moroccan Carrot Soup

    Ingredients

    2 tablespoons (1/4 stick) butter
    1 cup chopped white onion
    1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
    2 1/2 cups low-salt chicken broth
    1 1/2 teaspoons cumin seeds
    1 tablespoon honey
    1 teaspoon fresh lemon juice
    1/8 teaspoon ground allspice
    1/2 cup plain yogurt, stirred to loosen

    Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

    Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

    Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

    Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.


    Beef Stew with Leeks

    Ingredients

    3 tablespoons blended oil (90 percent rapeseed, 10 percent extra-virgin olive)
    2 pounds beef stew meat, cut into 1 1/2-inch chunks
    Salt and cracked black pepper
    1/2 large Spanish or sweet onion, finely chopped
    1 carrot, finely chopped
    1 stalk celery, finely chopped
    1 large leek, cut into thick rounds, washed well in cold water, drained
    2 tablespoons tomato paste
    1/2 cup red wine
    2 tablespoons red wine vinegar
    3 to 5 cups water
    1 fresh bay leaf or 2 dried leaves
    1 large sprig rosemary
    1 sprig thyme
    1 sprig sage
    2 cinnamon sticks
    Extra-virgin olive oil
    Grated orange zest
    1 tablespoon roughly chopped parsley

    Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.

    Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.

    Best served with potatoes & roasted winter veg


     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

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