Why not pop into the shop and grab some tasty meats and cook up a storm with one of Boscos delicious recipes.
SAUSAGES MARINATED IN BEER
Looking for BBQ sausages recipes, try The Premium Butcher deliciously different BBQ sausages marinated in beer recipe.
250ml Olive Oil
250ml Tomato Sauce
60ml Worcestershire Sauce
125ml Dijon Mustard
2 Onions Chopped
2 Garlic Cloves Peeled
1. Combine all ingredients in a bowl
2. Place sausages in a shallow bowl and pour over marinade
3. Prick the sausages and cover
4. Refrigerate overnight
5. Brush with marinade while cooking
ROAST RIB OF BEEF
Best Quality Beef Cuts to Roast - Rib of Beef, Rolled Rib, Striploin, Topside. The Beef must be aged for a minimum of two weeks
2kg (4 lbs) joint of beef
Spread the fat surface with a mixture of mustard and black pepper. Add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy. Set oven to Gas Mark 6, 200°C (400°F). Place the joint in the hot oven for 15 minutes, reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per 1/2 kg (1 lb) for rare, plus 20 minutes extra for medium or 30 minutes extra for well done. To be absolutely accurate, use a meat roasting thermometer. When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes. This resting time allows the juices to settle; the meat firms up so it is easier to carve.
Spoon off the fat. Add some wine or water to the juices. Boil over a high heat and taste for seasoning. Serve with the sliced roast. Delicious with crispy roast potatoes, roast vegetables or a creamy vegetable purée.
SPICED PORK ROAST WITH APPLE & THYME CREAM SAUCE
Belly of pork, also known as "lap" of pork, makes a tender, flavoursome roasting joint; cooked simply on the bone it has the advantage of a large area of skin to make crackling
1 pork belly, about 1½ kg (3 lb)
1 medium onion, finely chopped
3 cloves garlic, crushed
75g (3 oz) butter
A bunch of mixed fresh herbs, finely chopped
225g (8 oz) fine breadcrumbs
1 egg, beaten
Salt & freshly ground pepper
2 tablesp. melted butter
2 tablesp. chutney
1 tablesp. lemon juice
2 cloves garlic, crushed
2 tablesp. Guinness flavoured mustard
2 large cooking apples, peeled, cored & chopped
1 medium onion, peeled & chopped
2 garlic cloves
2 sprigs thyme
125ml (¼ pint) medium/sweet white wine
125ml (¼ pint) chicken stock
250ml (½ pint) cream
First prepare the stuffing:
Cook the onion and garlic in butter until soft, then add the herbs and breadcrumbs. Cool a little before mixing in the egg and seasoning well with salt and freshly ground pepper.
Preheat the oven: Gas Mark 2,150°C (300°F).
To prepare the meat:
Trim off any excess fat and prick the centre of the meat with a kitchen fork, then combine all the Spicy Paste ingredients together and brush the meat with this mixture. Spread the stuffing over the meat, then roll it up and tie firmly with cotton string.
Brown the meat with a little oil in a hot roasting tin and cook in the preheated oven, seam side up - preferably on a rack over the tin - for three hours. Halfway through cooking, remove the joint from the oven and brush liberally with the Spicy Paste; return to the oven seam side down and continue cooking.
To make the sauce:
Bring everything to the boil and simmer for 15 minutes, then discard the thyme, liquidise the mixture, strain and season to taste. If it seems too thick, adjust the texture with extra stock. Serve the sliced meat on heated plates with its sauce.
Mashed potato, pickled carrots and a seasonal salad.
LEG OF LAMB ROASTED WITH MUSTARD AND ROSEMARY
Serve with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends
1 leg of lamb, 2½ kg, well trimmed
2 tablesp. good quality mustard
2 tablesp. soy sauce
1 clove garlic, crushed
1 teasp. rosemary leaves, chopped
2-3cm piece of ginger, peeled and grated
1 tablesp. olive oil
Cooking time - 85 minutes
Preheat the oven to 220°C (430°F) Gas Mark 7.
Place the lamb in a roasting tin. Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste. Spread this mixture over the lamb.
Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes. The lamb will be cooked medium at this stage. Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving.
Roast potatoes and red onions roasted alongside the lamb – peel and quarter potatoes and some red onions and mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes in the roasting tin with the lamb.
Left over lamb is delicious in a sandwich or wrap for next day lunch
*All Recipes courtesy of Bord Bia*