A warm welcome from Ken Allen family butchers
38 Victoria Road, Ferndown, Dorset. Tel: 01202 875525

One of the best things about buying joints of meat from a real butcher is having them prepared just as you like.
If you're not sure exactly what you want, all you have to do is ask. We will be delighted to help in any way we can.
And to make sure your meat is as succulent as can be, all you have to do is follow these simple cooking guidelines.

Handling and Storing Beef and Lamb
Ensure that your hands, equipment and surfaces are scrupulously clean before and after handling food, and between handling raw and cooked foods.
Try to keep the joint cool on the way home and put it in the fridge as soon as you can. Check your fridge is operating at the correct temperature: between 0° and 4°C.
Cover and store raw and cooked foods separately.
Store uncooked foods on a lower shelf in the fridge than cooked ones.

open roasting in the oven
Roasting in the oven is best kept simple.
Follow these guidelines and you will be delighted.
Weigh the raw joint (after stuffing, if that's required) then calculate the cooking time.
Place the uncovered joint, with any fat on top, on a wire rack in a roasting tin in the centre of the oven.
Depending on the type of meat thermometer you have, insert it to the centre of the joint towards the end or at the beginning of the cooking time. When the required temperature is reached, the meat will be cooked.
After cooking, rest the joint for a good 5-10 minutes to let the meat fibres relax -juices will distribute evenly, making the joint moister and easier to carve.

Cooking Times
Oven Roast: gas mark 4-5, 180-190°C, 350-375°F

Beef topside, sirloin, rib
	RARE	20 mins per 450g (1lb) plus 30 mins. Internal temp approx 60°C
	MEDIUM	25 mins per 450g (1lb) plus 25 mins. Internal temp approx 70°C
	WELL DONE	30 mins per 450g MIN plus 30 mins. Internal temp approx 80°C
Lamb leg, shoulder, rack	MEDIUM	25 mins per 450g (11b) plus 25 mins. Internal temp approx 70-75°C
	WELL DONE	30 mins per 450g (11b)
For more information visit www.tuck-in.com

Rhymes and 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...

If "man cannot live on Bread alone",

Then he ought to try some meat,

So where is the best Butchers shop?

Right here,Just at your feet!

Whatever cut, whatever Joint,

Whether eating in or out,

You'll get advice before you buy,

Of that there is no doubt.

Ribeye, lamb or juicy pork,

Our meat is the real deal,

Either oven cooked or Barbequed

You'll have the finest meal.

... and now some recipes

Pork and Coconut Satay Sticks

This dish can be prepared in advance and works equally well with chicken!

Serves 6

200ml coconut milk

2 tbsp smooth peanut butter

2 tsp curry powder

1 clove garlic, crushed

sea salt

fresh ground black pepper

500g pork fillet

Mix together the coconut milk,peanut butter, curry owder,garlic and seasoning until smooth and blended.

Cut the pork fillet into bite-sized pieces and add to the mix and leave to marinade for at least an hour or overnight.

Thread meat onto skewers

Cook meat on a hot barbeque,turning constantly so they do not get too brown.
This should take approx 15 minutes.

Serve with rice salad.

Isobels Ginger Pork Spare ribs

4lb Pork Spare Ribs

4 tablespoons soy sauce

6 fl oz water

4 tablespoons orange marmalade

1 clove garlic

juice of half lemon

pepper

Half tsp ground ginger

2 tsps grated ginger

Place the spare ribs in a roasting dish.

Roast for 30 mins on HOT ( gas 7, 220 c 425f )

Turn them over and reduc the temperature for another 30 minutes.( Gas 4, 180 c, 350f)

Combine all the sauce ingredients and pour over the ribs. Roast for a further 45 mins .

Baste with the sauce frequently.

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.

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