Albert Matthews – The Finest Meat Since 1935

Here at AM were certainly champion the finest of British produce but we also embrace the food and recipes of other cultures. Mexican in so en trend at the moment with numerous new Mexican restaurants and street food vans serving up the delicious food of this nation.

Below is our take on the Burrito, there are tons of different ways of making them, using different ingredients but they are quick to make, have great flavour and if you use yoghurt instead of sour cream, really healthy and low calorie. They are also very portable so great to take into work for a packed lunch.

I’ve used chicken below but rump steak would also but just as good.

Ingredients

1. Plain Wraps -As bigger diameter as possible.
2. 2 x Chicken breasts or Thighs, skinless, cut into strips
3. 1 x Pepper, reen or red
4. 1 x Red chilli sliced, add more if you like heat.
5. 1 x Onion sliced finely
6. 1 x Garlic clove, chopped
7. 1 x can of mixed beans. Some supermarkets do Mexican mixed beans. Drain before using.
8. 1 x advacado, mashed with a fork
9. 1 x tub of sour cream or yoghurt (healthy alternative)
10. 1 x Big bunch of coriander
11. 1 x Fajita seasoing
12. 1 x Mini Cob lettuce
13. 1 x a handful of chopped baby tomatos

Burritto Mix

1. Add the chicken to a hot pan with oil in, cook for a few minutes until brown then add the pepper, garlic, onion and chilli. Cook for another few minutes.

2. Add the beans then add a good quantity of fajita seasoing. Turn the heat down a touch and stir well, keep an eye on the beans that they don’t catch. After a few minutes take of the heat. Ensure chicken strips are cooked through.

How to construct the Burrito

1. Warm your wrap up for 10-15 secs. I put the them direct on to the halogen hob.

2. Put some broken up mini cob leaves in the middle of the wrap then a few chopped baby tomatoes.

3. Add a good spoonful of your burrito mix.

4. Mash avocado with a fork and add a spoonful on top of the burrito mix.

5. Put some sour cream or yoghurt over the top.

6. Squeeze lime quarter over the top.

7. Put load of chopped coriander on the top.

8. If you want more heat a couple of drops of chilli sauce or tobasco (optional)

9. Fold both sides of the wrap in and then roll the whole thing up tight.

10. Then eat with cold beer. Awesome!! You’ll never go back to old el paso again.

11. Use again the next day cold to make another wrap. It still tastes great cold.  It will last for about 2/3days.

12. Change the beans and use cooked Mexican rice or cous cous for a different type of burrito. Variations are endless.

Enjoy!!!

Serves 4
Prepare 10 mins + 10 mins chilling
Cook 20mins

Ingredients
500g Alberts Sausage Meat or Albert’s originals sausage skin removed.
3 tbsp Tomato puree
1 Finely chopped red chilli
50g sundried tomatoes, finely chopped
300g Chopped Chargrilled peppers
175g Mascarpone
25g pack chives, chopped
250g Tagliatelle

Instructions
1. In a large bowl, mix the pork with 1tbsp of the puree, the sundried tomatoesn, finely chopped chilli and 75g of the peppers, finely diced. Season well, divide into 16 then roll into balls and chill for 10 minutes.
2. Heat 2 tbsp of the oil from the pepper jar and the fry the meat balls for 15 minutes, turning occasionally until browned and cooked through. Remove and keep warm.
3. Add the mascarpone, chives, remaining peppers, drained and sliced, and the remaining puree and stir until melted. Add the meatballs back to the pan and cook for 1 – 2 mins, stirring into the sauce
4. Meanwhile, cook the Tagliatelle inboiling water for 4 – 6 mins minutes then drain and serve with the meatballs.

This is a great autumnal/winter warmer. It uses cheaper cuts of beef but as it is slow cooked has great depth of flavour. The horseradish in the dumplings compliments the recipe perfectly.

3 tbsp plain flour

2 tsp English Mustard Powder

1kg/2lb 4oz beef shin or braising steak, cut into 2.5cm pieces

50g/2oz lard, plus extra if needed

2 large onions, sliced

400g/ 14oz whole chanteray carrots

2 tsp Worcestershire sauce

1 tbsp mushroom

550ml bottle brown ale

2 large sprigs of thyme

2 bay leaves

2 beef stock cubes

FOR THE DUMPLINGS

175g/6oz self-raising flour

75g/2½oz suet

2 tbsp thyme leaves, chopped

4 tbsp strong horseradish sauce

1. Heat oven to 160⁰C / 140⁰C fan/ gas 3. Tip the flour into a large plastic food bag with the mustard powder and some seasoning, and mix well. Add the meat and shake well to evenly coat each piece of meat.

2. Put half the lard in a large, heavy based, flameproof dish with a tight fitting lid, and heat over a medium heat until hot. Brown the meat on all sides in batches, then remove with a slotted spoon and set aside in a large bowl. Add more lard, if needed, until all the meat is browned. Do not over fill the pan or the meat will steam rather than brown.

3. Heat the remaining lard, then add the onions and cook until soft and lightly browned. Return the meat to the pan, add the carrots and Worcestershire, ketchup, ale, thyme, bay leaves, stock cubes and 200ml water. Gently bring to the boil, then cover with the lid and transfer to the oven for 3 hours until the meat is tender. You will need to stir it occasionally. Once the meat is tender increase the oven temperature to 200C / 180c fan / gas 6 and quickly make the dumplings.

4. Mix the flour, suet and thyme in a large bowl. Season well. Add the horseradish gradually, starting with 4 tbsp, add enough cold water to form a soft dough that won’t stick to the side of the bowl. Divide the dough into 12 small pieces and roll each into a ball. Do not over knead. Remove the lid from the dish and put the dumplings on top and return to the oven., uncovered for a further 25 mins until the dumplings are cooked and golden. Serve piping with mashed potato and kale.

Serves 4 – Prep 20 mins plus soaking – Cook 40 mins

A really easy dish that is great for serving to friends. You make the recipe in one dish and then serve with either broccoli or asparagus and some fried potatoes.

25g/1oz Dried Ceps

50g/2oz butter, softened

small handful tarragon, leaves torn

4 chicken breasts, skin on

1 tbsp olive oil

150ml/1/4pt white wine

1. Allow the mushrooms to soak in 275ml of hot water for 10 minutes until plump. Drain them keeping the soaking liquid and then chop. Mix the chopped mushrooms with butter and half the tarragon and stuff under the skin of the chicken.

2. Pre heat your oven to 200⁰C/180⁰C/gas mark 6. Heat the olive in a large flame proof dish, add the chicken and brown all sides. Once browned place in the oven for 20 mins allowing the chicken to cook through. After the 20 mins, remove the dish from the oven and take the chicken out and keep it warm.

3. Return the dish to the heat, add the wine and simmer until nearly reduced.  Now add the the reserved mushroom liquor and simmer again until reduced by half. The stir in the creme fraiche and simmer for 1 to 2 mins more. Now finally add the remaining tarragon and season to taste. Return the chicken to the dish, heat through for 1 min more and serve.

Roast Beef and Yorkshire Pudding Recipe

Ingredients

For the beef

• 1 x Rib of beef, Rib Eye Roast, Sirloin roast, Topside joint
• 2 tbsp vegetable oil
• 2 tbsp English mustard powder
• 2 tbsp sea salt
• 1 tbsp freshly ground black pepper
• 2-3 onions, halved
• mixed root vegetables, such as carrots or parsnips, roughly chopped

For the Yorkshire puddings

• 4 heaped tbsp flour
• ½ tsp salt
• 2 free-range eggs, beaten
• milk, to bind
• 2 tbsp sunflower oil
• olive oil or goose fat, at room temperature

Preparation method

1. Preheat the oven to 220C/430F/Gas 7.
2. Heat a large frying pan over a high heat. Rub the beef with the vegetable oil, then sear in the hot pan for 3-4 minutes, turning occasionally, until browned all over. Remove from the pan and set aside.
3. In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper. Rub the mixture all over the seared rib of beef.
4. Place the halved onions and chopped root vegetables into the bottom of a roasting tin. Rest the rib of beef on top of the onions and vegetables. Pour enough water into the tin to come 1cm/½in up the sides.
5. Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 160C/320F/Gas 2. Then, for every kilo of meat, cook for a further 25 minutes (for medium; for rare, cook for 20 minutes per kilo; for medium, cook for 30 minutes per kilo; for well done, cook for 40 minutes per kilo).
6. To test whether the beef is done to your liking, insert a meat thermometer into the centre of the beef 15 minutes before the end of the cooking time. The meat will be ready when the temperature reading reaches the desired temperature within 15 minutes (40C/104F for rare; 50C/122F for medium rare; 60C/140F for medium; 68C/154F for medium well; 72C/162F for well done). As the beef will continue to cook after it’s been taken out of the oven, remove the beef when it is about 10C/50F under the desired temperature.
7. Set the beef aside to rest for at least 15-20 minutes.
8. Increase the oven temperature to 220C/430F/Gas 7.
9. For the Yorkshire puddings, sieve the flour with the salt into a mixing bowl. Make a well in the middle, then add the beaten eggs. With a fork, draw the flour into the beaten egg to combine. When the egg and flour are well mixed, gradually whisk in the milk, until the batter has the consistency of single cream. Set the batter aside to rest for one hour.
10. Pour in 5mm/¼in of oil or goose fat into the well of a Yorkshire pudding tin. Place into the oven for 5-6 minutes, or until it is smoking hot.
11. Give the Yorkshire pudding batter a stir, then carefully pour into the tin (it may spit). Bake the Yorkshires in the oven for 30 minutes, or until risen and golden-brown.
12. To serve, carve the beef into thick slices and arrange on serving plates alongside the Yorkshire puddings.