Recipes

Summer is here……….(we think!)

 

Hi, and welcome, to SUMMER 2008 (if it is raining when you read this please don't blame us). Our thoughts are moving more towards the very civilised alfresco style of dining, and why not - we don't get the chance that often!  Our delicious barbecue selection will appeal to all taste buds be it minute sirloin steaks, tasty lamb kebabs or moist chicken wings.  To compliment this, our Lambs Lettuce salad with sweet baby plum tomatoes and nutty avocado is ideal as a side dish.  One of my favourites, its also quick to prepare.  Click here to download our pdf of Lambs Lettuce Salad.

Do you have a recipe or handy tip that you would like to share with us? Please send them and we will feature them on the website.  The winning recipe of the month will be sent a pack of our new ‘Wessex Sausages’ FREE!

PORK DISHES

Pork dishes tend to be side-stepped or ignored. I'm sure this is because so many people have been graced with bland, tasteless, dry cuts of pork in the past.  Not from The Really Well Bred Meat Co. All of our pork is hand picked, sweet, tasty and succulent. So read on, and treat yourself. We look forward to hearing from you.

Tips for marinating pork.

DON'T marinate it for too long in either alcohol or lemon juice as the acidity in these ingredients can actually dry out the meat.

OILS lock in the natural flavours, so use Olive, Walnut or Sesame to enhance the meat. Butter makes the crackling mouth-watering.

SEASONINGS such as pepper, fresh herbs, spices, ginger, garlic, shallots or onion add yet more flavour.

Pork responds well to many different FLAVOURS so don't just think apple sauce and mustard! Try garlic and rosemary (yes really), garlic and lemon, mint, crushed cumin, coriander or cardamom.

DON'T season initially with SALT as this will draw out the natural juices and again dry out the meat - do season just before serving.

 

Ideas for versatile SUMMER pork

PORK BELLY: Pork belly thicker cut tendrons are ideal for Summer entertaining and gatherings. They can be easily pre-cooked (steamed or braised for 1-2 hours), rubbed with chilli and garlic (or a more usual Chinese style coating) and given a final blast on the BBQ to add flavour and texture, or under the grill.

PORK COLLAR or NECK END tends to be underestimated as a Summer dish. The best way to use it is to split it down the middle, rub with garlic and mint and serve as a boneless rib. It is slightly fattier, but cook slower and the fat will melt just leaving you with a lovely flavoured dish.

A PORK JOINT is superb whatever the weather! Pre cook it in the oven, slice it then finish it off on the BBQ, with or without a rubbing of oil, lemon and garlic or herbs; or simply serve cold, sliced in baps with traditional apple sauce, a real family favourite.

PORK KEBABS are another firm favourite. We sell BBQ packs already marinated in a lovely Chinese style glaze together with the wooden skewers (wooden so you don't burn your fingers turning them on the grill!), all you need to do is add whatever vegetable takes your fancy... peppers, tomatoes, onions, baby corn, mushrooms, and sit back and enjoy.

Ordering from us is easy, please call us on 023 9247 9801 or 07834 998 048 or let us know your requirements by filling in this form.