Nigels Recipes

Nigel's Recipes

I’ve prepared a selection of wonderful recipes using a various McCaskie’s products.

You can filter what types of recipes are displayed by selecting the category you want recipes for from the choices below

BeefChickenDuckLambPork

Posted by in Nigel's Recipes, Beef on February 23, 2016 .

Serves: 6
Preparation Time: 20 mins
Cooking Time: 2 hours 35 mins

Method

1. Preheat the oven to 220°C. Rub the rolled silverside joint with the beef dripping and sprinkle with plenty of salt and pepper. Put the joint into a roasting tin and into the hot oven for 15 minutes to brown.
2. Reduce the oven temperature to 180°C. Add the onions, garlic and thyme around the beef with about 100ml of water. Cover with foil and cook...

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Posted by in Nigel's Recipes, Beef on January 19, 2016 .

Serves: 6
Preparation time: 15 mins
Cooking time: 1 hr 45 mins (approx)

 

Method

1. Preheat the oven to 220°C. Rub the beef with 1 tablespoon olive oil and season with salt and pepper, rub all over. Put the beef in a roasting tin in the hot oven for 15 minutes to brown.
2. Place all the vegetables and thyme in the roasting tray around the meat and drizzle them with 1 tablespoon olive oil. Put the roasting tray back in the oven. Tu...

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Posted by in Nigel's Recipes, Beef on January 19, 2016 .

Serves: 6

Preparation Time: 10 mins

Cooking Time: 2 hours 10 mins

Method
1. Preheat the oven to 170oC. 2. Heat the oil in a large saucepan, add the joint
and brown all sides.
3. Place in a deep 3.4 litre (6 pint) ovenproof casserole. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with a tight tting lid and cook for 2 hours.
4. Thicken with...

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Posted by in Nigel's Recipes, Beef on January 19, 2016 .

Serves:10

Preparation Time: 20 mins

Cooking Time: 2 hours 30 mins

Method
1. Preheat the oven to 220°C. Weigh the joint and calculate the cooking time.
2. In a large roasting tin, toss the shallots and garlic with the oil and roast for 15 minutes. Pour the orange juice over the shallots.
3. Meanwhile, with a very sharp knife score a criss-cross pattern deeply into the fat of the beef, but not through to the esh. Mix t...

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Posted by in Nigel's Recipes, Pork on November 08, 2013 .

Serves: 2

Preparation Time: 5 mins

Cooking Time: 18-20 mins

Method

1. Sprinkle the chops with the rosemary, salt and pepper.

2. Heat a non-stick frying pan until nice and hot then add a teaspoon of oil or a knob of butter. Fry the chops for 6 or 7 minutes on each side until well browned. Remove the chops to a warm serving dish in a moderate oven while you make the sauce.

3. Reduce the heat then pour in th...

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Posted by in Nigel's Recipes, Pork on November 08, 2013 .

Serves: 8 generously

Preparation Time: 30 mins

Cooking Time (in oven): 2.5 Hrs

Method

1.Preheat the oven to 170 C/150 fan/ gas 3.

2. In a deep frying pan gently fry the shallots with 1 tbsp of olive oil and the butter for about 10 minutes until well browned and beginning to soften, add the carrots and continue cooking for 2 or 3 minutes more. Transfer to a large casserole dish. In the oil remaining in the frying pan lightly brown the...

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Posted by in Nigel's Recipes, Pork on November 08, 2013 .

Serves: 6-8

Preparation Time: 10 mins

Cooking Time: 3-3.5 Hrs

Method

1.Preheat the oven to 220 C/180C fan/ gas 7.

2. Crush all the ingredients for the paste together in a mortar and pestle if you have one, or with the end of a rolling-pin if not

3. Place the pork skin side down on a board and trim away any excess fat from the underside. With a sharp knife slash the flesh quite lightly in a criss-cross patte...

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Posted by in Nigel's Recipes, Lamb on November 08, 2013 .

Serves: 2

Preparation Time: 15 mins

Cooking Time: 25 mins

Method

1. Trim any excess fat and sinew from the fillet. Season with salt and pepper and dry-fry in a non-stick pan for a few seconds on all sides until seared and brown all over. Set aside to cool thoroughly.

2. Preheat the oven to 200C / 180C fan / gas 6. Line a baking tray with baking parchment.

3. Roll the pastry a little thinner and trim to ...

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