Recipes & News Updates

Sausage and Apple Bake

Method:

Preheat the oven to 180ºC/350ºF/gas 4. Place a large non-stick ovenproof frying pan on a medium-high heat.

Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Quarter and core the apples, then toss into the pan.

Use a speed-peeler to peel the parsnips into long strips.

Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.

Ingredients:

• 2 large red onions
• 2 eating apples
• 4 mixed root veg  (parsnips/ Carrots/ Potato/ sweet potato)
• 1 Tbs d
• 6 UNCLE BEEF Cumberland Sausages
• 1 tablespoon runny honey

Slow Roast Lamb Shoulder with Red Wine Gravy

Method:

Preheat oven to full whack.

Use a sharp knife to make 12-15 incisions in the lamb, stuff bits of rosemary and garlic slivers into the holes

Cover with lid or tightly with a double layer of foil. Place in the oven and TURN DOWN to 170°C

Remove foil, check to ensure there’s still liquid in the pan. If not, add a cup of water. Roast for a further 20 to 30 minutes, until the skin is browned and crisp.

For the gravy, place the roasting pan on the stove over medium high heat. Add the flour, water, wine and stock cube and stir to mix in.

Simmer and reduce to your desired consistency then remove from the stove. Season to taste with salt and pepper, add a teaspoon of jam or honey if you like it sweet, sieve into a bowl/gravy jug.

Ingredients:

• 1.5kg UNCLE BEEF lamb shoulder (bone in)
• olive oil
• salt
• black pepper
• 1 onion, quartered (no need to peel)
• 1 head garlic
• 3 garlic cloves
• 1 bunch rosemary
• 1 cup water
• 1cup red wine
• Kitchen foil

GRAVY:


• 2 tbsp flour
• 1 beef stock cube
• 1 cup water
• 1cup red wine
• Salt and pepper

Honey Glazed Pork Belly, with Roasted Apples and Onions

Method:

Make sure the pork belly is dry to begin with. Score lightly with straight lines if you wish. Rub some sunflower oil all over the pork belly. Season with a little salt.

Cut the onions & apples into ¼ or ½, and pick the sage leaves.

Meanwhile, add honey, 200ml water and star anise to a saucepan. Simmer to reduce volume by half, until it resembles a syrup.

Glaze the pork belly generously with the honey reduction then cut into 1 inch strips.

Pour the meat-juice gravy over everything and serve!

Ingredients:

• 1kg UNCLE BEEF pork belly
• salt
• Sunflower oil
• 600g honey
• 6 star anise
• 4 onions
• 2 apples
• 1 bunch of sage 4 bay leaves

Peach & Bourbon Pork Chops

Method:

Peel and slice the garlic cloves, and strip the rosemary leave from the tough woody stalk

Season the chops with sea salt and black pepper, then sit the chops together fat edges down in a large non-stick frying pan.

Put the pork rind under the grill for 5 minutes to crisp up into crackling – keep an eye on it.

Add the bourbon to the pan and carefully set fire to it with the flam from the hob, or with a match (stand back!).

Ingredients:

• 2 x 250 g higher-welfare UNCLE BEEF pork chops , with rind
• 4 cloves of garlic
• 3 sprigs of fresh rosemary
• 1 x 410 g tin of peach halves in juice 50 ml bourbon

Easy Beef Wellington

Method:

Dice the garlic, rosemary leaves, onion & mushrooms as finely as you can or use a food processer & season the beef with salt & pepper.

Wipe the pan dry & fry the mushrooms mix on a medium heat, stirring occasionally to remove all moisture & intensify flavour. Leave to cool.

Brush the cooled beef all over with mustard.

Spread the mushrooms on top, leaving a small margin along the edges.

Lay the puff pastry on cling film, unwrap the beef & place it in the middle of the pastry.

Wrap tightly in cling film & chill for 30 minutes/overnight if preparing ahead.

Remove cling film & brush the wellington with egg wash. Lightly score the pastry with the back of a small knife for a decorative effect.

Leave to rest for 15 minutes, this allows the meat to reabsorb some of the juices. Cut into 2inch thick slices & serve with mashed or roast potatoes.

Ingredients:

• 2 sprigs of fresh rosemary
• 400g UNCLE BEEF fillet of beef
• 2 garlic cloves
• 8 slices Parma ham or prosciutto
• 1/2 red onion
• 250g mixed mushrooms
• 1Tbs English mustard
• 1×320 g sheet of puff pastry
• 1 egg

Spicy Pork Ribs

Method:

Grab a bowl. Add all the ingredients for the marinade & mix it all together.

Place your rack of ribs in a baking tray. Pour 1/2 of the marinade over them and rub it in. Cover with tin foil and marinate for 2 hours in the fridge.

Preheat oven to 160°C and bake the ribs in the oven for 2 hours with the tin foil still on.

After 2 hours, remove the foil , baste with the juices in the tray and cover in ½ the remaining marinade, and put the tray back in the oven for half an hour.

After 30 minutes, remove from the oven and pour over the remaining marinade and put the ribs back in the oven for a final 30 minutes.

Remove from the oven, cut along the bone with a sharp knife and cut into separate ribs.

Ingredients:

1kg pork ribs from UNCLE BEEF

Marinade:

• 1 1/2 tbs brown sugar
• 1 1/2 Tsp Chinese Five Spice
• 1 Tbsp Tomato Purée
• 1/2 Tbs smoked paprika
• 50ml Whiskey
• 5 Tbs soy sauce
• 100ml cider vinage
• 3 Tsp crushed garlic
• Kitchen foil

Beef Short Ribs with Guinness BBQ Sauce

Method:

Remove the silver skin from the boney side of the ribs and cut / separate each rib.

Mix all of the dry cure ingredients and rub them all completely into the beef portions.

Place the beef into a large plastic container and cover with the remaining cure mix.

Put the lid on and place into a fridge for 8 hours.

In a separate large bowl, whisk together all the BBQ glaze ingredients keep in the fridge untill needed.

After the short ribs have had 8 hours of curing, lightly dust off some of the cure mix of each rib and place into a large deep oven dish. Pour over the glaze and cover tightly with foil, or a lid.

Place it into a preheated BBQ or oven at 130°C and cook for 4 hours. Make sure the glaze does not evaporate. If it is reducing too much, add some water.

After 4 hours, remove the short ribs from the oven/BBQ, cover in foil and keep to one side while you reduce the sauce.

Simmer the sauce for around 15 minutes or until thickened, then glaze each ribs in the sauce and return to the oven / BBQ at 200°C for 10 minutes.

When the beef is cooked remove from the BBQ and leave it to stand for a few minutes before serving with the rest of the reduced BBQ glaze.

Serve with potato salad, jacket potato or coleslaw.

Ingredients:

4/5 Beef short ribs from UNCLE BEEF

BRITISH STYLE DRY CURE MIX:

• 4 tbsp rock salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp onion salt
• 1 tbsp cracked black pepper
• 1 tbsp ground ginger
• ½ tbsp dried sage
• ½ tbsp dried thyme

BBQ GLAZE:

• ½ pint Guiness or dark ale
• 3 tbsp ketchup
• 3 tbsp English mustard
• 1 tbsp tabasco
• ¼ pint apple juice
• 50ml apple or white wine vinegar
• Juice of 1 lemon
• 2 tbsp Worcestershire sauce
• 8 tbsp runny honey
• 1 tbsp tomato puree
• 4 tbsp soft dark brown sugar
• 1tsp garlic powder
• ½ tsp smoked paprika
• 1stp onion powder