Blue Tin Produce recipes
recipe of the month
Prep time 30 mins. Cooking time 30 mins.
Ingredients
500g approx mutton mince
1 large onion
chilli flakes or powder
garlic
cumin
salt & pepper to taste
plain flour
1 egg
Finely chop the onion into a bowl, add the mince, chilli, chopped garlic, cumin, egg, salt & pepper and mix by hand.
Generously flour your chopping board and your hands and divide the mixture into 4 equal portions.
Remove each portion of mixture from the bowl and roll into a ball in your floured hands then put onto the chopping board and shape into a burger.
These can be stored in the fridge until you are ready to cook. We would suggest either frying them in a non-stick pan with a small amount of oil or baking them in the oven.
Tip: particularly delicious served with a home made yoghurt, cucumber and coriander dip on the side.
Prep time 10 mins. Cooking time approx 8 hrs.
Ingredients
1 leg mutton (between 3 & 5 kg)
salt
This recipe will serve as a fall apart joint which can be pulled apart into juicy, tender chunks of mutton – no need for slicing.
Place the meat into a large deep roasting tray and add water to the tray – enough to cover the base of the joint.
Generously salt the leg with either table or maldon salt whichever is your preference.
Preheat the oven to 180 degrees C and place in the middle of the oven. Cook for 1 hr then turn the oven down to 120 and continue cooking for remainder of time. Keep topping up the water in the tray in order to keep the joint moist.
After cooking, remove from the oven and transfer meat onto a suitable chopping board or dish. Leave to stand for 5 mins then shred, pull, serve however you like.
Serving suggestion: Accompany with a sweet homemade jelly such as damson & crab apple or redcurrant & port as the sweetness really cuts in well with the meaty mature flavour of the meat.
Prep time 10 mins. Cooking time 50 mins – 2 hrs.
Ingredients
Leg of lamb 2.5–4kg approx
Garlic cloves
Fresh rosemary sprigs
Olive oil
Put the lamb into your roasting tin, makes some small slits all over the skin and poke in some rosemary and garlic into each one. Rub the lamb all over with olive oil and we like to sprinkle a little salt on the skin too. Add a a little bit of water to the bottom of the roasting tin to keep the joint moist while cooking and top up if necessary
Put into a hot oven at 220 – 230 degrees C for about half an hour then cook for up to 2 hours depending on how pink you like your lamb.
Tip: Obvious to say but fabulous with a sharp homemade mint sauce or jelly and full roast dinner trimmings!
Prep time 10mins. Cooking time approx 3–5 hrs.
This recipe is fantastic, very easy and should reward you with perfect crackling (which is of huge importance when cooking roast pork!) A boned rolled shoulder presents well and is really easy to carve and therefore serve.
Ingredients
Free range boned rolled shoulder of pork (4–5 kg is a good dinner party size)
Salt
Butter or margerine
Place the pork in a roasting tray & make sure the skin is scored.
Rub in a good layer of butter or margarine all over the skin and then cover with a good sprinkling of salt – preferably coarse sea salt e.g. Maldon.
Preheat your oven to 240 degrees c and cook pork for 30 mins in the hot oven.
Turn the oven down to 190 degrees and continue cooking for remainder of time allowing approx 35 mins per lb or 30 mins per 500g.
After cooking the crackling should be perfect while the meat should be moist and cooked through. The way to check that the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be completely clear without any trace of pinkness.
Leave to stand for 15-25 minutes which gives you time to make the gravy and finish off all the other bits.
Serving suggestion: We love this in all seasons particularly in summer with new potatoes and a great big salad from the garden and accompanied with chunky homemade apple & cognac (or skip the cognac!) sauce.
Prep time 15 mins Cooking time approx 2 hrs
A favourite dish in our household but credit for the recipe goes to the book Pork & Sons – a must on the cookbook shelf if you like pork!
Ingredients
Pork fillet (tenderloin) approx 1.2-1.5kg
Bacon lardons or just bacon
3 shallots
4 crushed garlic cloves
baby onions
1 kg frozen petit pois
25g unsalted butter
175ml white wine
fresh sage, bay and basil leaves
fresh thyme, tarragon & rosemary sprigs
salt & pepper
Heat some olive oil in a casserole dish, add the pork and cook, turning occasionally for about 10 mins until golden brown all over.
Lower the heat and add the bacon, shallots & garlic. Stir and cook for 10 mins, pour in the wine and add the sage, thyme, rosemary, bay leaves and baby onions.
Cover and simmer, basting frequently for approx 1 ½ hrs adding a little water if necessary.
Towards the end of cooking, cook the peas first in boiling salted water then drain and add them to the casserole along with the butter, tarragon and basil. Season to taste and serve.
Serving suggestion: Creamy mash to soak up the juice or crispy goose fat roasted potatoes for a texture contrast.
Prep time 30 mins. Cooking time approx 30 mins.
A really simple midweek dish that is loved by adults and children equally. It can be prepared in advance and left in the fridge until cooking time.
Ingredients
500g free range pork mince
Salt & Pepper
1 Egg
Mixed herbs
Garlic
Flour
Place the mince in a large mixing bowl and prepare to get messy.
Add the egg, mixed herbs, chopped garlic and salt and pepper to taste. Flour your hands and mix thoroughly.
Keeping your hands well floured and depending on what size meatballs you require remove a handful of the mixture and roll into a ball on a floured board. Continue until all the mixture has been used.
The meatballs can either be pan-fried or the slightly healthier option of oven roasted.
Serving suggestion: We would suggest you serve them with homemade tomato sauce and pasta or creamy garlic mash.