Monthly Archives: November 2009

Tur-duck-in

Last week I was very busy with the knife as it was Thanks Giving. The typical meal is a roast turkey, but a couple of weeks ago I was asked to make a “turduckin”. I had never herd of such a thing before so had to do my research and it’s a de-boned chicken and a duck all inside a de-boned turkey. Filled with sausage meat. It’s a twist on the royal roast “Bird inside a bird”. Its called tur-duc-in. As you can now guess it is Tur from turkey,  Duc from duck and In from chicken. It is also not uncommon to create a Gooducken by swapping the turkey for a goose. It was a delicate operation but looked great at the end and the yanks were “well chuffed” with it. I would love to try one as its sounds great and looks even better so here’s to a Turduckin for next year’s Thanks Giving. I used a free range bronze turkey about 6kg, one free range Bressingham duck and a free range chicken. But on the good side I had a beautiful rolled rib of beef for my Sunday dinner.

Charlie the Butcher.

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Jerk chicken my style

I was first introduced to jerk chicken by my old work colleague Wayne who used to take me to Cool Breeze in Hither Green, London. It’s a fantastic jerk chicken shop with such a homely feel and always a great warm welcome when I pop in. Jerk chicken is a traditional Jamaican style of cooking, with meat or fish marinated in a dry or wet rub with hot spices. Jerk is often applied to either chicken or pork, but fish and beef are also not uncommon. I think it is best to marinate any meat for at least 10 hours but ideally overnight. I like using chicken legs for this recipe as they are full of flavour and cheap. Buy free range or organic legs as they will taste of something, unlike the horrid battery cheap chicken which I hate. Also the price for battery chicken breasts isn’t much cheaper than free range/ organic chicken legs so buy them. This is my own jerk style wet rub recipe. I use common ingredients that you may already have in your store cupboard.  It’s also very easy to knock up.

ingredients

  • Olive oil
  • Fresh Orange juice
  • Ginger
  • Chilli
  • Lime juice
  • Smoked paprika
  • Chill powered
  • Honey
  • Ground allspice
  • Cumin seeds
  • Cayenne pepper
  • Ground cinnamon
  • Nutmeg
  • Sea salt
  • Pepper
  • Pickappeppa sauce
  • Onion

Step 1
Put one teaspoon of each of the dry spices into a mixing bowl, add the juice of the orange and lime. Then the chilli, ginger, onion, honey, a dash of both the olive oil and Pickappeppa sauce.

Step 2
Rub the mix all over the legs.

Step 3
Cover with a plate, place in the fridge and leave overnight.

Step 4
Get some tin foil and make a parcel with, put the legs and sauce in it. Put in a pre heated oven at 180 for about 45 mins.

Step 5
20 minutes before the end put some brown rice on to cook and add some tinned peas for the last 5 minutes to warm them through.

Step 6
Drain the rice and peas and place the cooked legs on top, add the cooking juices.

Step 7
Enjoy with a chilled ginger beer.

Pickapeppa sauce is a traditional Jamaican sauce and helps with a little kick. It’s in most decent food shops. Click here for more information on Pickappa. 

Charlie the Butcher.

Chopped video

Here is a little chopped down video of me in action.

Charlie the Butcher.

History

“If we are to believe the evidence of archaeologists, who employ themselves in studying the signs of man’s progress throughout the ages, the meat business started between fifteen and twenty-five thousand years before the Christian era.”

Sauce; A handbook on meat and text book for butchers.

Charlie the Butcher.

Lancashire hot pot

Lancashire Hot Pot

With the cold and dark nights happening on this side of the globe, my food thoughts often turn to slow, long and warming meat dishes. I love slow cooking, as it’s easy and always enjoyable. This week’s slow cooking dish was the classic Lancashire Hot Pot. A dish from Lancashire, which is in the north of England. After my usual research all information about its origins is a little sketchy but it is from the industrialisation days when Lancashire was famous for steel, wool and coal. It was and is a cheap, easy and wholesome dish, so would tick all the boxes to keep the Lancastrians going. Here is my recipe with a little Charlie the Butcher twist. Served me 3 meals, so ideal for 2 not so greedy normal people.

Ingredients

  • 1 whole neck of lamb into chops, mutton is better if you can get hold of it
  • 4 large potatoes
  • 2 onions
  • Thyme
  • Salt
  • Pepper
  • Water
  • Bone marrow
  • Butter

Step 1
Collect your meat from your butcher, one whole neck of lamb and a marrow bone. You may need to reserve the marrow bone. With a smile on your face ask your butcher to cut each end off the bone.

Step 2
Ask your butcher very nicely to chop it up into nice thick chops.

Step 3
Neck chops, chopped.

Step 4
Get home and turn the oven up to 150.

Step 5
Heat the butter in the frying pan, season the meat and brown.

Step 6
Take the browned chops out and add the onions and a little more butter.

Step 7
Slice the potatoes and get a casserole dish with a close-fitting lid at the ready, layer the meat, pots and onions in the dish, seasoning all as you go and adding a little thyme.

Step 8
Now take the marrow bone and with a knife take out the marrow.

Step 9
Add the marrow to the pot, and then put the water up to the middle of the dish.

Step 10
Put the final layer of pots over the top and over lap them.

Step 11
Put the lid on and cook for 1.5 hours.

Step 12
Take the lid off and butter the pots and finish off for 30 mins to get the crispy top.

Step 13
Serve with a little cabbage, enjoy one of the great British classic winter meals.

The marrow adds just adds a little more depth to the dish which I think brings it together. Neck of lamb is a wicked cheap cut and available in good butchers shops. It’s also lovely boned out and called “neck fillet”,  great for curry, stews etc …… it can also be cooked quickly and served rare when fried, grilled or even on that barbie. Enjoy.

Charlie the Butcher.

The steaks are low

As a butcher people sometimes ask about red meat and cholesterol. It’s a important part of our lives staying fit and healthy and red meat can help in this. UK researchers have found eating red meat doesn’t raise your LDL (bad) cholesterol. In the study 1,152 people were tracked for a decade and those who ate 220g of red meat daily had the same cholesterol levels as those who only ate 30g per day. So you can now enjoy that steak even more.

Charlie the Butcher.

Breakfast

A good breakfast is the key to a good day in my book and on my days off I like to go that extra mile. This simple, quick and lovely breakfast is a favorite of mine. It has 3 key ingredients lambs kidney, dry cured back bacon and black pudding all on thick hand sliced white toast.

Ingredients

  • 2 Lambs Kidneys cut in half and core removed
  • 4 Rashers of dry cured free range or organic bacon
  • 2 Slices of the best black pudding you can get, try the classic Bury Black Pudding
  • Butter
  • Decent white bread
  • Lea and Perrins Worcestershire sauce

Serves 2.

Step 1

Get all the food ready.

IMGP0090Step 2

Warm two frying pans up, one for the kidneys and one for the black pudding and bacon.

Step 3

Add the kidneys and fry with the help of the perrins for a minute.

Step 4

Add the black pudding and bacon to the other pan.

Step 5

Cook for 4 minutes until the bacon is coloured and crispy and the black pudding is shinning.

Step 6

Start the toast.

Step 7

Put all goodies on the buttered toast with a twist of pepper and enjoy.

IMGP0094

Charlie the Butcher.