Monthly Archives: October 2009

Chop the chicken

I’m often asked to butcher a chicken for people, a job I’m always pleased to do. But sometimes it’s nice to “Have a go” yourself. I’ve made a short sequences of photos that will hopefully steer you in the right direction when tackling it. Please try and always buy organic or free range birds as the meat quality and chicken welfare is of a better standard. A whole chicken works out cheaper and you can always freeze any of the cuts or eat them cold in your packed lunch box.Remember take your time, it’s not a race and enjoy.

Step 1

One whole organic or free range bird and one sharp boning knife.









Step 2

Cut between the breast and leg. Pull with your non cutting hand the leg away from the breast.









Step 3

Place your hand under the leg and pop the joint out









Step 4

Turn the chicken over, and cut close to the bone. Making sure you get the oyster part still on the leg.









Step 5

Turn the chicken back, and cut the leg off.









Step 6

Cut the wing off at a 45 degree angle.









Step 7

Follow one side of the breast bone down with the knife.









Step 8

Follow down and stay close to the wish bone.









Step 9

Follow the carcase shape with the knife.









Step 10

Cut off, giving one chicken breast.









Step 11

Half way down.








Step 12

Take the wing off at the first joint from the chicken.









Step 13

Repeat the breast again.









Step 14

You now have one chicken supreme (Breast with the first wing tip left on).









Step 15

Repeat the taking the leg off, but this time when you have finished turn the leg over and cut where the two joints meet. Giving you a drumstick and thigh. Almost finished but……








Step 16

Remember the carcase for wicked stock









Step 17

Step back and enjoy the masterpiece in it’s glory.










If I Ruled the World

Me sharing the love of scotch eggs and fry ups. Check out my “Hang outs” for my favourite cafes.

Vodpod videos no longer available.

more about “If I Ruled the World“, posted with vodpod


Celebrity meat related names

After many a long hour butchering my mind often wounds. One seed that landed in my head was celebrity names. But meat related names. This made me start thinking. Please feel free to had to the list of the great names.

Chuck Norris – Martial artist. Chuck is a lovely cut of beef taken from the fore quarter and is a great cut used for slow braising.

Richard Bacon- Radio/ television presenter. Bacon is cured pork either in a dry mix or a wet solution. Belly and loin are traditional used for bacon.

Beefy Botham- Cricketer. First name Ian but commonly used nickname is Beefy due to his size.

Meat Loft- Music

Allan Lamb- Born in South Africa but played for England, played 79 tests finishing with a average of 36.09

Dickie Bird- Cricket umpire

Alan Partridge- Tv/Radio Presenter aged 54alan_partridge


Game Calendar


Game season is now in full swing, and i love it. You can’t beat the first lovely gamey grouse of the season. My first this year was at the great meat lovers restaurant Anchor and Hope on The Cut London. Jonathan Jones a top chef and friend of mine does a great job at it. It’s the excitement that the game season gives me each year as the “Glorious 12th” of the grouse seasons bangs off. I love seasonal food and when it comes to game you just cant beat it. It’s low in fat, easy to cook and full of flavour. Make the most of the season when you can eat it fresh and at the good prices.   


Game Season Dates



Grouse 12th August-10 December  
Snipe 12th August-31 January  
Partridge 1st September-1st Febuary  
Wild Duck and Geese (Inland) 1 September-31st January  
Wild Duck & Geese (Below high water mark) 1st September-20th February  
Mallard, Teal 1st September-31st January  
Woodcock 1st October-31st January  
Pheasant 1st October-1st February  


Roe Buck 1st April-31st October  
Roe Doe 1 November-29th February  

Roasted Suckling Pig


Suckling Pig Loin

Suckling Pig Loin

A suckling pig is a piglet fed on its mothers milk and slaughter between two and six weeks old. This gives its pale meat colour and tender meat. Here is a simple recipe of mine. I got this delicious cut from the wicked italian butchers called A C Butchery in Sydney. Well worth a look if your ever near.  


1kg suckling pig loin

3 lemons

extra vigin olive oil

sea salt, maldon or cornish





Pour boiling water over the rind. Pat dry and score the skin in a lovely striped direction with a very sharp knife. Preheat the oven to 200c. Cut the lemons, add to a little olive oil and rub into the meat of the loin, not the rind. Make a dry mix of the pepper,salt and rosemary in a bowl mix well and rub into the scored rind. Line a roasting tray with tin foil and place the loin onto the tray, chuck into the oven and keep an eye on the loin for the crackling, turn down the heat to 180c after about 10ish mins and roast for 30mins per 450-500g (1lb) + 30mins make sure the internal temp is 75-80c. Eat with your choice of roasted veg and remember your the chef so you get the most crackling!

Sausage Roll

One of my favourite meat products has to be the great sausage roll. With so many different types and styles available its always a joy to try a new one. This sausage roll search lead me to the popular landmark Bourke Street Bakery in trendy Surry Hills Sydney. After Fred and Becs both raving about it, i had to try one. As i queued up smelling my way to the front of the queue i ordered one Pork and Fennel Sausage roll and one Lamb, Harissa and Almond Sausage Roll. Both were little joys of goodness, bursting with flavour and dreading my last bite to come. After polishing of both of them i had to buy the Bourke Street Bakery Cook Book, which shares the recipes. Give it a go at home or get there early to avoid the queues, but the wait is worth it.

Sausage roll


30ml extra virgin olive oil

6 garlic cloves

40g fennel seeds

a couple of thyme sprigs

150g onion chopped

150g celery chopped

150g carrots

1.2kg minced pork

40g dry breadcrumbs

20g salt

15g pepper

1 quantity puff pastry

egg wash

fennal seeds for sprinkling


Heat the oil in a pan over medium heat. Add the garlic cook for 30 seconds, add the fennel seeds and tyme and stir for a minute. Add the onion and celery and cook for 5 minutes. Add the carrots until the veg is mushy. Take off heat and cool. Mince in a large bowl add the cool veg, breadcrumbs, salt and pepper. Mix well. Roll out the pastry into a rectangle and preheat the oven to 200c. Divide the mixture into your required size big or small it’s up to you but into a log. Put the log lengthways in the centre of the rectangle pastry and brush one edge with egg wash. Fold over the pasty, inclose the meat tightly, leaving the ends open. Cut the roll into required roll sizes. Place on a baking tray lined with baking paper. Brush the rolls with egg wash and sprinkle with fennel seeds. Turn the heat down to 190c and bake for 35 mins or until golden and looking good. Enjoy with ketchup or BBQ sauce.