Archive for the ‘Recipes’ Category

Summer salads for the holidays

Thursday, August 23rd, 2012

We are in the midst of summer, and one of the biggest pleasures at this time of year is al fresco dining. These two dishes are perfect for this as well as being delicious and healthy.

This spicy chicken & avocado salad is made using a variety of fruit and vegetables including red onions, cherry tomatoes (and avocados of course), plus a mix of spices and chilli powder. It packs a tremendous punch that even Mexicans would be proud of.

This is a relatively straightforward dish which makes the salad perfect for eating either indoors or al fresco; a blessing in this unpredictable weather! A fantastic way to get youngsters eating their greens and perfect alongside a cool, refreshing drink!

Another tasty dish is this fresh slow-roast Persian lamb dish, using shoulder of lamb with a salad made with watercress, parsley and pomegranates. Although this desh needs to be cooked slowly, its worth the wait as the result is deliciously tender and melt in the mouth.

Excellent as a summer dinner party dish. 

Ingredients needed for these recipes are:
Chicken salad
Chicken breast

Pork noodle salad
Shoulder of lamb

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Family recipes for the summer holidays

Wednesday, August 3rd, 2011

The summer holidays are here (for the kids at least), so after the  novelty of not having to go to school wears off, what better way to keep them occupied by involving them at meal time, and getting them to help with the cooking! Not as simple as it sounds, but they may be willing to help make these easy-to-prepare summer suggestions.

This light Vietnamese chicken salad, is low in fat and high in flavour.  Served using a host of fruit & vegetables like cucumber, chilli and shallots, plus a variety of herbs, it packs a terrific taste. The simple preparation requires makes the salad good for eating either indoors or outdoors; a God-send in these changeable conditions! A healthy meal choice; as well as being quick to prepare and a great way to get children eating their greens.

Another real family favourite is this delicious chicken & bacon stew. Full of flavour and can be frozen for up to two months and still maintain its taste. A perfect substitution in the summer for a typical Sunday roast.

Both these chicken recipes are highly recommended by Good Food magazine.

To make these recipes, the ingredients to buy from Mettrick’s (online or in-store) would be:

Chicken salad
Chicken breast (will need cooking)

Chicken & bacon stew
Chicken breast (boneless) or chicken breast (boned)
and
Dry-cured smoky streaky bacon

And remember, all our chicken comes from local farms around the north west of England. you will find more details of our farmers here

Time to Dust off the BBQ

Monday, May 9th, 2011

The unseasonaly warm weather we are getting at the moment is an ideal opportunity to spend meal time in the garden and fire up that BBQ. Burgers and kebabs are on the menu and Mettrick’s has some fancy chicken recipes for you to experiment with.

These BBQ chicken burgers, recommended by Good Food magazine, look good and taste even better. Bacon and chilli sauce are optional additions for those who are extra flamboyant.  There’s also the healthier summer salad option with these delicious low-calorie chicken tikka kebabs.

Both meals make best use of Mettrick’s boneless chicken breast fillets, which are available to order online here.

Alternatively, if you are looking for something a little simpler, then you might like our range of marinated chicken satays & kebabs. All made with the same high quality meat that you have come to expect from Mettrick’s.

Easter Recipe Ideas

Friday, April 15th, 2011

We have come up with a couple of great recipes for that special meal over the Easter weekend

Either of these dishes would be perfect with new potatoes which are at their best at this time of year.

The lamb recipe can be found on the BBC’s Good Food website here.

You will find the roast turkey recipe on the British Turkey website here.

The essential ingredient to buy from Mettrick’s for this meal are:

Roast Lamb

Turkey Roast

Mother’s Day Recipes

Friday, March 25th, 2011

April 3rd is Mother’s Day. Cooking up a perfect roast is an ideal treat for the occasion

With this in mind, we have identified 2 great recipes

What can be simpler and more delicious than a roast dinner, Roast Lamb with Red Rine Gravy may be traditional at this time of year, but why not try this Roast Turkey and Bacon. This recipe uses a turkey breast roll, making it simple to cook and carve.

Dauphinoise Potatoes would be a great accompaniment to these recipes, but roast potatoes would work equally well alongside a mix of fresh vegetables.

The lamb recipe can be found on the BBC’s Good Food website here. As can a great recipe for Dauphinoise Potatoes

You will find the roast turkey recipe on the British Turkey website here.

The essential ingredient to buy from Mettrick’s for this meal are:

Roast Lamb

Turkey Roast

Recipe Suggestion – Fillet Steak with Mushroom Puff Tartlets

Tuesday, February 8th, 2011
Steak with mushroom puff tartlets

Each month through 2011, we will be looking to suggest seasonal recipes which will make the most of our excellent meat.

These will either make use of the best seasonal products or be perfect for a special occasion. With our help, we hope you’ll never be short on ideas.

February means Valentine’s Day, and what better way to show your romantic side by serving up an exquisite fillet steak for your partner on the 14th. This tasty dish combines our finest steak with a light and crispy mushroom puff tartlet. We recommend sauté potatoes as an accompaniment.

This recipe can be found on the BBC’s Good Food website here.

In brief it is as follows:

Ingredients

* 100g puff pastry
* 1 tbsp olive oil , plus a little extra
* 1 shallot , finely chopped
* 100g chestnut mushrooms , chopped
* 1 tsp chopped thyme , plus sprigs to decorate
* 3 tbsp port or Madeira
* 1 tbsp double cream
* 2 fillet steaks , about 140g/5oz each

Method

  1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.
  2. Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.
  3. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.
  4. Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with Balsamic spinach and Oven sauté potatoes (see below).

The must-have ingredient for this meal is Mettrick’s fillet steak.

Enjoy!