countrystyle meats recipes

A selection of our favourite delicious meat recipes using our fresh, locally produced meat.

Quick Recipe: Pork Ragu

Serves four

Time to cook: about 30 min

INGREDIENTS

450g Lean minced pork
3 rashers lean dry cured bacon
2 Cloves Garlic
1 Onion
1 Carrot
1 Courgette
1 400g can of chopped tomatoes
1 tbsp sun-dried tomatoes
Parmesan cheese to serve
Fresh basil for garnish

METHOD

Place minced pork, chopped bacon, 2 cloves garlic, crushed, and 1 onion, finely chopped, in a non-stick saucepan over a low heat and cook until some juices run out.

Increase the heat and cook the meat for 4-6 minutes, or until browned.

Add carrot, finely chopped, and courgette, sliced, cook for 1-2 minutes. Add 400g can chopped tomatoes, bring to the boil and simmer for approximately 25 minutes.

Serve with fresh spaghetti, Parmesan shavings and fresh basil, roughly torn and a mixed green salad, drizzled with your favourite dressing.

Pan-Fried Lamb Chops with Red Onion and Braised Celery

Serves: 2
Time to prepare: 10 minutes
Time to cook: 20 minutes

INGREDIENTS

4 lean Iamb loin chops or cutlets
1 packet celery hearing cut in half lengthways
25g (1oz) butter
150ml vegetable stock
2 sprigs fresh thyme leaves
Salt
5ml black peppercorns crushed
15ml sunflower oil
1 large red onion, peeled and finely sliced

method

Place the celery in a shallow pan with the butter, stock and thyme leaves. Bring to the boil, reduce the heat, cover and simmer for 15 minutes or until most of the liquid is absorbed and the celery is tender.

Meanwhile, place the chops or cutlets on a chopping board and season on both sides with the salt and peppercorns. Heat the oil in a large non-stick frying pan and cook the lamb for 10 minutes, turning once. Add the onion and cook for a further 2-4 minutes.

Transfer the lamb and onions to a warm plate, drizzle over any pan juices and serve with the braised celery and mashed potatoes.

Beef and Potato Stir fry

A perfect mid-week supper dish that uses potatoes instead of the traditional rice or noodles.

Time to prepare: 15 minutes
Time to cook: 16 minutes

INGREDIENTS

225g (8oz) lean rump or sirloin steak
cut into 10cm (4inch) strips
450g (1lb) potatoes, peeled and cut into bite-sized chunks
15ml (1tbsp) sunflower oil
1 onion, peeled and sliced
1 large garlic clove peeled and finely chopped
1 yellow pepper cored deseeded and sliced
50g (2oz) mushrooms, sliced
75ml (5tbsp) good, hot beef stock
15ml (1tbsp) hoisin sauce
15ml (1tbsp) sweet sherry
Salt and pepper
15ml (1tbsp) freshly chopped parsley

method

Boil the potatoes for 6-8 minutes, or until just cooked, drain and set aside. Heat the oil in a large non-stick frying pan or wok until really hot and cook the beef for 1 minute. Add the vegetables and cook for 4-5 minutes, stirring frequently.

Mix together the stock, hoisin sauce and sherry, add to the pan, season and heat through for 1 minute.

Garnish with the parsley and serve with green vegetables.