Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Mr
This is our plaestinian cheese I made at home
Easter Monday Feast!
Jacob Ribs marinated in red wine with chestnut mushrooms - browned in the pan and then slow cooked in the oven. Lovingly prepared by Chef Adi! 👌🤩
Turkey, cranberry, stuffing pie
A hot water crust leftovers pie
https://www.paulhollywood.com/post/christmas-leftover-pie
Easter roast dinner
Lovely roast leg of lamb
https://www.recipetineats.com/roast-lamb-leg-with-gravy/
Osso Bucco a La Milanese
Osso Buco with saffron risotto.
Fryday fry up
Amazing meat to cook! No water in the bacon and sausages that stay moist - who could ask for more!
Callos a la madrilena
Tripe made Madrid style with chickpeas
Ingredients
2 pounds (1 kilogram) beef tripe, preferably honeycomb
4 ounces (60 milliliters) white vinegar
2 medium yellow or white onions
1 bulb garlic
1 medium calf or pig foot, halved
4 to 6 cups water
2 large bay leaves
6 to 10 black peppercorns
8 ounces (225 grams) Spanish chorizo sausage
6 ounces (150 grams) serrano ham
3 tablespoons olive oil
1 tablespoon Spanish paprika
8 ounces (225 grams) Spanish morcilla (blood) sausage
1 (16-ounce) can garbanzo beans
Steps to Make It
Gather the ingredients.
Clean the tripe well under cold running water. Set in a bowl of cold water mixed with the vinegar for 20 minutes, then rinse thoroughly.
Cut the tripe into pieces approximately 3-inches square. Set aside.
Coarsely chop 1 onion. Set aside.
Remove and peel each clove from the bulb of garlic. Set aside.
In a large heavy-bottomed pot, place the tripe pieces and the split calf or pig foot.
Cover with water and bring to a boil. Allow to boil for 1 minute.
Drain into a colander and rinse the froth from the meat.
Return the tripe and foot to the cooking pot and add 4 to 6 cups of water, or enough to cover.
Put chopped onion and all but 3 peeled cloves of garlic, bay leaves, and peppercorns in​ the pot. Bring to a boil, then reduce heat. Simmer for 3 hours.
Finely chop the remaining onion and 3 cloves of garlic.
Slice the chorizo sausage into rounds. Cut the serrano ham into small squares.
In a skillet, heat the olive oil and sauté the chopped onion, garlic, chorizo, and ham for 5 minutes, or until onions are translucent.
Remove from heat and stir in the paprika.
Add the mixture to the pot with the tripe.
Cut the morcilla into rounds and place in the pot. If using the optional garbanzo beans, add them now. Simmer for 15 to 20 minutes.
The traditional way to serve callos is in earthenware bowls. Enjoy.
Chinese Sweet & Sour Pork with Egg Fried Rice
Delicious cubes of lean pork marinated, coated then dipped in a rice flour/cornflour batter and deep fried. Re-heat in the air fryer when ready to serve with a home made sweet & sour sauce and egg fried rice, dusted with sesame seeds
Pork belly ready for the oven
3 x crackling chopped up with some sharp scissors and put in an over until crisp and ready. Don't forget to add salt (and optional seasonings) Watch out for all the fat released! You can store this in a container and use for weeks ahead.
Fabulous 👌
Loved this beef rib on my birthday, absolute perfection
Cooked at 200 degrees until browned all over then cooked for 2 hours at 160 degrees. Rested for 45 minutes.
Florentine Tripe
Tripe cooked in rich tomato sauce with garlic, onion, carrots and chilli
Sweet dish
Cake custard
Custard made with milk and mixing of sugar and custard powder, cook on low to medium heat for 8-10 minutes. Then put cake slice in a tray and pour the custard on it, let it soak the custard, put in the refrigerator, served chilled. Decorate with nuts of your choice, Delicious 😋
Mouth watering
As pictured
Salt and pepper the meat has enough flavour no need for any seasoning
Vegetable of your choice
With mashed potatoes, boiled or even roasted salt and pepper
Slow Roasted, Twice Cooked Belly Pork
Belly pork slow roasted on a low heat on a bed of vegetables, cider and stock. Bones removed, crackling removed and pork sliced before cooking the crackling and pork on high (honey drizzled on the pork before cooking again).
No recipe, just made up as I went along.
