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| Welcome
to the recipe book. Choose from one of our suggested recipes
for an idea of how to use our products to their best. |
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Traditional
Marches Quality Meat Roast Beef
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Roasting
is the traditional - and still the most popular - method of
cooking beef. The best beef joints for roasting include sirloin,
the rib joint, thick flank and whole fillet. |
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Before
you begin roasting, it is important to let the meat stand at room
temperature for 30 minutes.
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Serves
4 - 8 |
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| PREP
TIME - 20 minutes |
- 1.4 - 2.0kgs (3 - 4 1/2 lb) Marches Quality Meat sirloin,
rib, rump or topside |
| COOKING
TIME |
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25g (1oz) beef dripping |
| Depends
on size of joint |
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Salt and Pepper |
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- Ask your Butcher |
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Small tsp mustard powder (optional) |
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Refer to table |
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1.
Weigh meat and calculate cooking time: |
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COOKING
TIME |
INTERNAL
TEMP |
| BEEF |
180 c
(350f)
- Gas Mark 4 |
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| Rare |
20 mins
/ 450g (llb) plus 20 mins |
60c
(140f)
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| Medium |
25 mins
/ 450g (llb) plus 25 mins |
70c
(160f)
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| Well done |
30 mins
/ 450g (llb) plus 30 mins |
80c
(175f)
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2.
Put the meat into a shallow roasting tin, preferably on a roasting
rack, with the thickest layers of fat uppermost and the cut side exposed
to the heat. Add dripping if the meat is lean to enhance flavour.
Season with salt and pepper and mustard if you wish. |
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3.
Roast at 180c
(350f)
Mark 4 for the calculated time, basting occasionally with the juices
from the tin. Forty five minutes before the end of the cooking time,
cover the joint with foil and place on the bottom shelf of the oven,
then increase the oven temperature to 220c
(425f)
Mark 7. |
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Marches
Quality Meat Lamb Chop with Mint
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The
delicate flavour of lamb is always a favourite. Each cut is
tender and can be cooked in a variety of ways and with either
a sweet or savoury accompaniment. This is a classic dish using
mint renowned for accompanying lamb. |
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Serves
4 |
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| PREP
TIME - 10 minutes plus marinating time |
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4 Marches Quality Meat lamb chump chops |
| COOKING
TIME |
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2 tbsp chopped mint |
| 10
- 15 minutes |
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4tsp white wine vinegar |
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2 tbsp clear honey |
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Salt and Pepper |
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Mint to garnish |
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1.
Ask your butcher to trim excess fat from the chump chop. Take a sharp
knife and make 5mm (1/4 inch) deep slash each side. |
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2.
To make marinade, mix the mint, vinegar, honey and seasoning together
in a shallow dish. |
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3.
Add the chops to the marinade, spoon marinade over chops and leave
for one hour in a cool place. |
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4.
Remove chops from marinade and grill under medium heat for 6 - 8 minutes
basting occasionally. |
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Sweet
and Sour Marches Quality Meat Pork
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Today's
pork is leaner than ever and it is available in a variety of
quick cooking cuts. Its important to utilise your butcher, and
ask him to prepare the meat so it is ready for you to use. |
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Serves
2 |
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| PREP
TIME - 10 - 15 minutes |
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225g (8oz) Marches Quality Meat pork steaks cut into strips. |
| COOKING
TIME |
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1 onion, chopped |
| Approximately
12 minutes |
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2 cloves garlic crushed |
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1 carrot sliced and cut into strips |
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1 yellow pepper seeded and sliced |
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4 tbsp pineapple jam |
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2tbsp tomato ketchup |
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2tbsp tomato puree |
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1tbsp malt vinegar |
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1.
In a large non stick saucepan or wok, fry the meat until browned.
Add the onions, garlic, carrot and pepper, cook for 2-3 minutes. |
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2.
Add sauce ingredients and cook for a further 5 minutes. |
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