Bates Butchers of Atherstone: Social MediaBates Butchers of Atherstone: Find UsBates Butchers of Atherstone: Order
Bates Butchers of Atherstone: Bates Butchers of Atherstone: AboutBates Butchers of Atherstone: OffersBates Butchers of Atherstone: RecipesBates Butchers of Atherstone: TradeBates Butchers of Atherstone: Contact
 

Recipes

SPRING - SUMMER - AUTUMN - WINTER

Beef rendang & turmeric rice

Ingredients

3 tbsp vegetable oil
2kg beef
shin or skirt, cut into bite-sized cubes
2 lemongrass stalks, bashed
2 x 400ml cans coconut milk
4 tbsp desiccated coconut
2 kaffir lime leaves, torn
1½ tbsp chicken stock powder
2 tbsp tamarind paste
1 tsp golden caster sugar
¼ tsp salt

For the paste
15 dry chillies
6-8 baby shallots
thumb-sized piece ginger, chopped
3 lemongrass stalks, chopped

For the rice
2 tbsp oil
2 tsp mustard seeds
2 tsp turmeric
10 curry leaves
700g jasmine rice
2 tsp chicken stock powder

Method

For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.

Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.

Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.

After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.

For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.

Persian lamb tagine

Ingredients

2kg lamb neck fillets
5 tbsp mild olive oil or sunflower oil
3 medium onions, cut into thin wedges
4 garlic cloves, finely chopped
4 tsp ground cumin
4 tsp ground coriander
1 tsp hot chilli powder
1 tsp ground turmeric
large pinch of saffron
2 cinnamon sticks
2 preserved lemon (from a jar), drained and cut into thin wedges
300g ready-to-eat dried apricot
250g ready-to-eat dried pitted dates
100g shelled pistachios
2 tsp rosewater
25g cornflour
small bunch coriander, leaves roughly chopped
cooked couscous or basmati rice, to serve

Method

Heat oven to 180C/160C fan/gas 4. Trim the lamb of any hard fat, cut into chunks and season all over. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned.

Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 mins or until softened and lightly coloured. Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 tsp ground black pepper and 1 tsp flaked sea salt.

Cook for 1 min, stirring. Return the lamb to the dish and add 1.5 litres of water, the saffron, cinnamon and lemons. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Cook for 1 hr.

Carefully remove the dish from the oven and stir in the apricots, dates and half the pistachios, then cover once more and return to the oven. Cook for a further 30 mins or until the lamb is very tender.

Transfer the dish to the hob and adjust the seasoning to taste. Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn’t traditional but helps the tagine to freeze more successfully.) When ready to serve, roughly chop the remaining nuts and sprinkle over the top. Garnish with coriander and serve with couscous or rice.

Mustard chicken with winter vegetables

Ingredients

1 chicken, about 1.8kg/4lb in weight
2 onion
6 celery
sticks
6 carrot
2 bay leaf
2 thyme
sprigs
1 tsp black peppercorn
50g butter
100g smoked bacon
lardons
3 small turnip, peeled and cut into wedges
1 tbsp plain flour
2 tbsp wholegrain mustard
3 rounded tbsp crème fraîche
good handful parsley, chopped

Method

Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs.

Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.

When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.

Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.

Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.

 

 
 
 
© 2016 : Design & Development by The Paper UK Ltd