Recipes

December 18, 2020

Mexican Maverick Burger

By Barry Horne

(Serves 2)

Ingredients:
2 Maverick Burgers
1 Avocado
1 Lime
2 Fresh tortillas (10cm)
2tbsp Original Recipe cheese and jalapeno sauce (only available online)
2 x Brioche buns
Salt
Pepper
100ml Vegetable oil

Method:
Heat the vegetable oil in a saucepan and fry the fresh tortillas on a medium heat for around a minute either side until crispy. Drain the tortillas on kitchen paper and put to the side.
To make the guacamole, mash the avocado, season with salt and pepper and squeeze lime to taste.

Cook the Maverick Burgers in a frying pan for 2-3 mins either side.
To assemble toast the brioche bun, put the guacamole on the bottom layer, next the Maverick burger then place your tostada (crispy tortilla) on top of the burger, add as much of the cheese sauce as you like and place the lid on top.

December 16, 2020

Christmas Gammon and Three Glazes

Gammon with Honey Mustard Glaze
By Barry Horne
Ingredients
1 Gammon (5kg)
2 Onions
2 Celery Sticks
2 Carrots
500ml Honey
250g Dijon Mustard
250g Wholegrain Mustard
300g Brown Sugar

Method
Place the gammon in a large pot and cover with water, bring to the boil and, as soon a it reaches boiling point, empty out the water. This will get rid of any excess salt.
Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kilogram.
Once cooked, take out the gammon to cool.
Tip: keep the cooking liquid and use as the base of a good pea and ham soup or just cook your Christmas green vegetables in the same water, as it has plenty of flavour in it.
When the gammon is cool enough to touch, remove the skin, it should come away easily, and score the flesh lightly.
Preheat the oven to 180 degrees C.
To make the glaze, combine the honey, both mustards and sugar together in a bowl and cover the gammon with it.
Tip: it is better to do this when the gammon has cooled to stop the glaze running off it.
Place the glazed ham in the oven and roast for 30-40 minutes, baste every 10 minutes to ensure it’s nicely glazed and coloured.

How about trying our Old Fashioned and Maple Miso Glaze Recipes?

Provenance Christmas Ham Glaze
Old Fashioned Ham Glaze
Ingredients: (makes enough for a large ham)
1⁄2 Jar good quality marmalade
100ml Whiskey
100g Brown Demerara sugar

Maple & Miso Ham Glaze
Ingredients: (makes enough for a large ham)
100g Red miso paste
200ml Maple syrup
100g Brown sugar
1 Star anise

Method (use same method for both glazes):
Put all ingredients in a saucepan and warm to melt the sugar and allow all the flavours to marry.
Once your ham is cooked, allow it to cool then take the skin off and score the flesh lightly.
Glaze the ham and put it back in the oven basting every 10 minutes for 30–40
minutes or until the glaze has set in and there is a good colour.

December 11, 2020

Roast Rolled Sirloin with Red Wine Gravy

By Barry Horne
Serves 4
Ingredients:
1kg Rolled Sirloin
2 large onions sliced
1 bulb of garlic halved
1 small bunch of thyme
375ml red wine
1 pack of veal jus
Salt & Pepper

Method:
Preheat the oven to 190 degrees C.
Put a large pan on a medium high heat and place the sirloin fat side down and sear for 2 mins. Then sear all over the sirloin until it is evenly coloured.
Put the sliced onion, garlic and thyme into a roasting tray, add the beef and pour in the red wine. Cook for 40 mins per kilo for medium rare or 45 mins per kilo for medium. Alternatively you can check for an internal temperature of 55 degrees for medium rare.
Put the beef to one side in a warm place uncovered to rest for 20-30 mins. Meanwhile, add the veal jus to your roasting tray, bring to a boil and strain off to leave you with a beautiful rich red wine sauce.

Slice and serve!

December 07, 2020

Beef Fillet Tail, with Mimi’s Creamy Mushroom Sauce

"This recipe heroes a beautiful Provenance Village Butcher beef tail fillet, which is cut into strips, then sealed in a hot pan and lightly simmered in an instant sauce. Most of the recipe is in the prep, thanks to a “cheat” cream sauce using sour cream, flavoured with grain mustard. It is a recipe to cook now, with seasonal mushrooms and beef; Autumn comfort food at its best." Miriam Cooper

Recipe serves 4-6 people, depending on appetite!

Ingredients

1 Provenance Village Butcher Beef Tail Fillet (350-400g)
2 tablespoons olive oil
1 organic onion, peeled, halved and sliced
1 garlic clove, peeled and crushed
100g sliced mushrooms (2 large flat mushrooms), peeled and sliced lengthways
1 teaspoon paprika
1 tub sour cream (300ml)
1 heaped tablespoon grain mustard
Black pepper, to season

To serve
Cooked egg noodles, with a knob of butter
25g flat leaf parsley, finely chopped

Method:
Prepare the Village Butcher Beef Tail Fillet, cut across into 2 pieces. Then take each halve and slice into strips of 1cm approx. Place in a bowl and set aside, at room temperature.
In a large deep frying pan, add 1 tablespoon olive oil and the sliced onion. Sauté gently for 10 minutes, until soft and just golden. Add the crushed garlic and sliced mushrooms a pinch of sea salt and sauté for 4-5 minutes until everything is combined and cooked through. Take off the heat and place the cooked onion and mushrooms on a plate, set aside.
Place the empty frying pan back on the heat, add 1 tablespoon olive oil and when hot add the beef slices. Sauté on a high heat 3-4 mins, to seal the beef, then return the mushrooms and onions back to the pan. Add the paprika and combine, then pour the sour cream into the pan. Cook for 3-4 mins to warm the sour cream sauce through. As it warms through, stir in 1 heaped tablespoon grain mustard and season with black pepper. Remove from the heat and serve immediately (this recipe won’t keep).
To serve ~ take warm bowls and add a nest of cooked egg noodles. Cover with the beautiful beef and mushrooms and a spoonful of creamy sauce.

November 24, 2020

Roast Free Range Bronze Turkey with Homemade Gravy

For cooking instructions, recipes for Christmas and leftover ideas click here.

By Barry Horne

Ingredients:
1 free range bronze Turkey (with giblets)
4 carrots
3 onions
4 sticks of celery
500ml true foods chicken stock
2 bay leaves
1 bunch of thyme
1/2 bottle of white wine
2tbsp plain flour
Salt and pepper

Method:
Take the turkey out of the fridge an hour before cooking to get it to room temperature, this will ensure more even cooking throughout the bird. Preheat the oven to 180 degrees C.
Roughly chop the carrots, onions and celery and place in a large roasting tray along with the herbs, season well and add the wine.
In the turkey box you will find the giblets, add them to your roasting tray with the vegetables and place the turkey on top. Season the turkey with salt and pepper.
Place the turkey in the oven and cook for 40 mins per kilo for the first 4kg and 45 mins for every kilo over that weight.
Once cooked, remove the turkey from the tray and place on a large dish and leave to rest.
To make the gravy take the tray with the cooked vegetables and juices and place over a medium heat on the stove. Add the flour (if gluten free skip this step and thicken at the end with cornflour instead), cook the flour out for 2-3 mins and then add the chicken stock. Mash all the veg and stir together well. take a fine strainer and pass the gravy through into a clean pot and season to taste.

November 16, 2020

Mimi’s Chicken Schnitzel, with Homemade Katsu Curry Sauce

By Miriam Cooper
This recipe is written for x2 Provenance Village Butcher Chicken Schnitzel, but there would be enough sauce for x4 Schnitzel, should you have more mouths to feed.

Recipe serves 2 adults, or 4 children
Ingredients:
2 Provenance Village Butcher Chicken Schnitzel
2 tablespoons olive oil
1 organic onion, peeled and diced
2 medium organic carrots, peeled and diced
2 garlic cloves, peeled and crushed
1 thumb sized piece of fresh ginger, peeled and thinly sliced
1 tablespoon mild curry powder (for young children use ½ tablespoon)
300ml vegetable stock (no added salt stock)
1 teaspoon honey (optional)
1 teaspoon low-salt soy sauce (optional)
To serve:
Cooked rice
Edamame beans, sugar snap peas, ribbons of fresh carrot

Method:
To make the homemade Katsu sauce ~ take a shallow pan and add 1 tablespoon of olive oil and the diced onion. Sauté gently over a medium heat for 5 mins, until translucent. Add the diced carrot and continue to gently sauté, for a further 5 minutes. Next add crushed garlic, finely sliced ginger and mild curry powder (1/2 tablespoon for smaller children), stir continuously for 1-2 mins. Pour in the stock and bring up to a gentle simmer for 15 minutes, the sauce will cook through and reduce.
To finish the sauce, add 1 teaspoon of honey for sweetness and 1 teaspoon low-salt soy sauce, for depth of flavour. Then remove from the heat. Once cool, blend with a hand blender until smooth and set aside. Re-heat to serve.
To cook the Schnitzel ~ take a shallow pan and add 1 tablespoon of olive oil, once hot place the Provenance Village Butcher Chicken Schnitzel in the pan and leave to cook for 3-4 mins, once golden turn and cook on the other side for a further 3-4 mins. (The cooking time will depend on the thickness of the Schnitzel and the temperature of the pan). Check that the chicken is completely cooked through before removing from the pan; you can also finish for a couple of minutes in a hot oven. Drain on kitchen paper, to remove any excess oil.
To serve the dish ~ place the golden Chicken Schnitzel on a plate, with a portion of cooked rice, and the Katsu sauce in a bowl on the side. Add tender-crisp vegetables, for a little crunch, and enjoy.