A
warm welcome from Ken Allen Butchers
38 Victoria Road, Ferndown, Dorset. Tel: 01202 875525
Ken, Ashley, Nicky, David and John welcome you.
Recipes , tried and tested by our customers.
If you have any recipes you would like to share with us
just let us know!
The Rhyme...
Global Meltdown, low pension funds,
Will there be enough to eat?
Please dont fret , just come on in,
We'll find you scrumptious meat.
Liver and bacon, a great warming
stew,
or traditional bangers and mash,
and as you tuck in and savour the taste,
you'll forget the credit crash!
Fortunes spent on flashy cars,
road tax and high bank rates,
When contentment can be simply found,
in "sirloin" heaven on a plate
... and now the recipe
Beef Casserole with Mustard Croutons(feeds 4) Time to cook 2 hours
Oven temp gas mark 3, 170 c ,325 F
Take 1lb lean beef cubes (chuck steak or blade
1 tbsp oil
2 sticks of celery
2 parsnips cut into chunks
1 swede cut into chunks
2 carrots cut into chunks
1 pt english beer or stock
1 tbsp english mustard
2 tbsp gravy granules
Heat oil in a pan and brown the meat for 4-5 minutes.
Transfer to a casserole dish and add all the prepared veg. Pour over the beer or stock and the English mustard.
Cover and cook in a preheated oven for approx 2 hours.
Topping
1 french stick
2 oz butter
1 tsp wholegrain mustard
1 tsp English mustard
Meanwhile cut french stick into thick slices. Mix butter with the 2 types of mustard and spread over the bread. Ten minutes before end of cooking time thicken the gravy with the granules and place the mustard croutons on top. Cook uncovered for remaining cooking time to crisp the croutons.Serve with mashed potato and green veg.
Last month's recipe
Roast Pork with Apricot Stuffing
30g butter
1 onion chopped
100g dried ,ready to eat apricots,chopped
75g fresh breadcrumbs
50g flaked almonds
4tbsp fresh sage
1 egg, beaten
Pork
1.5 kg boneless loin of pork with scored rind
String
2 tsp table salt
1 tbsp oil
Method
Preheat the oven to 220C.
To make the stuffing- Melt the butter and cook onion over a low heat for 5 minutes until soft.
Mix together the remaining stuffing ingredients in a bowl. Allow the onion to cool and stir in.
Season with salt and fresh ground black pepper.
Open out the pork loin and place stuffing down the middle. Roll up loin and tie tightly with string at 2cm intervals.
Rub the skin with table salt and oil and place on a roasting tray and roast for 25 minutes to get crackling started.
Turn down the oven to 190C and cook for a further 1hour ( or 20 mins per 450g) until cooked through.Rest for 5 mins before carving.
Transfer meat to a board and slice.
Serve with roast potatoes, green beans and carrots
