Duck Fat Chips – The best ever!!!

If you are look for the ultimate accompaniment to one our juicy steaks it’s right here. Naughty but absolutely delicious!!!!

Duck Fat Chips - The best ever!!!!
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  1. 3 Quarts (3 litres) of Duck Fat
  2. 1kg Russet Potatoes
  3. 2 Cloves of Garlic
  4. 2 Tbsp olive Oil
  5. 2 Tbsp freshly chopped flat leaf parsley
  6. 1 Tbsp salt
  1. Heat the duck fat to 325°F in a large pot. Meanwhile, cut the unpeeled potatoes into ¼ inch thick french fries. Transfer to a colander and rinse under coldwater until the water runs clear. Drain, then pat lightly dry with paper towels.
  2. A handful at a time add the potatoes to the hot fat and cook for 3 minutes to blanch them. Remove with a slotted spoon, transfer to a baking sheet, and allow to cool. Set the pot of oil aside until just before serving time.
  3. When ready to serve, heat the duck fat to 325°F again. Combine the garlic and oilve oil in a small cup.
  4. Working in batches, add the potatoes to the hot fat, without crowding the pot, and fry until golden brown, 3 to 4 minutes. Transfer to a large stainless steel bowl. Scatter the parsley, garlic oil, and salt over the hot fries, tossing to distribute the seasoning evenly, and serve.
Albert Matthews - The Finest Meat Since 1935

Simple Roast Leg of Lamb

Here is a simple recipe for roasting a leg of lamb which gives a great result. Sometimes there simply isn’t time for more intricate methods of roasting and ultimately if the meat going in the oven is great quality providing you don’t overcook it the result will always be good. 

Simple Roast Leg of Lamb
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  1. 2kg/4½lb leg of lamb, on the bone
  2. 3 large garlic cloves
  3. 20g/1oz butter, softened
  4. 4-5 stalks fresh rosemary, plus extra for garnish
  5. salt and freshly ground black pepper
  6. 125ml/4½fl oz red wine
  7. small knob of butter and equal amount of plain flour
  1. Preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.
  2. Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter.
  3. Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork.
  4. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.
  5. Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created.
  6. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb.
  7. After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes (for medium) or until cooked to your liking.
  8. At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.
  9. Make the gravy. Heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce.
  10. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency.
  1. To serve, slice the lamb and pour over the gravy. Garnish with a couple stalks of fresh rosemary. This would be good with potatoes dauphinoise and fresh vegetables, for a Sunday lunch.
Albert Matthews - The Finest Meat Since 1935






Blue Cheese Burgers

Blue Cheese Burgers
Serves 4
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  1. 200g crumbled blue vein cheese
  2. 4 Brioche type buns
  3. 2 Large handfuls of rocket
  4. 2 vine ripened tomatoes, sliced.
  5. 2 sliced dill pickle cucumbers
  6. Burger
  7. 600g Good Quality Minced Beef with 20% Fat Content
  8. Half Brown onion, coarsely grated
  9. 1tbsp Worcestershire sauce
  10. Sea salt and freshly ground pepper
  11. BBQ Sauce
  12. 1 cup passata
  13. 3 tablespoons of molasses
  14. 2 tablespoons of malt vinegar
  15. 2 tbsp maple syrup
  16. 1 tbsp worceshire sauce
  17. 1 chortle chilli in adobo sauce
  18. 2 tsp Dijon mustard
  19. Half teaspoon of ground cumin
  20. Quarter tsp paprika
  21. Salt and black pepper
  1. To make the burgers, combine the beef and pork, onion and Worcestershire sauce in a medium-sized bowl. Season with salt and pepper. Shape into four even-size burgers. Put on a plate, cover and refrigerate for 30 minutes.
  2. To make the barbecue sauce, combine all the ingredients except salt and pepper in a small saucepan over medium heat and bring to the boil. Decrease the heat and simmer for 10 minutes or until the source thickens. Season with salt and pepper. Transferred to a bowl and set aside to cool.
  3. Preheat a grill too high.
  4. Preheat a flat grill plate or large frying pan over medium heat. Drizzle with oil and cook the burgers for four minutes on each side, for medium, or until cooked to your liking.
  5. Meanwhile cut the buns in half horizontally and toast the cut sides under the grill.
  6. Transfer the burgers onto a tray small enough to fit under the grill. Place the blue cheese on top of the burgers and melt under the grill.
  7. Arrange the rocket and tomato on the bun bases. Place the burgers with blue cheese and a few slices of pickled cucumbers on top. Spoon over the BBQ sauce, cover with the lids and serve.
Albert Matthews - The Finest Meat Since 1935






Cornish Pastie

Cornish Pastie
Serves 6
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  1. 300g beef skirt steak, cut into 1 cm cubes
  2. 1 x onion, cut into 1 cm dice
  3. 1 x Swede, cut into 1 cm dice
  4. 1 x potato, cut into 1 cm dice
  5. Sea salt and freshly ground black pepper
  6. One large egg, lightly beaten, for glazing
  7. Pastry
  8. 75g lard, shortening or butter, diced and chill in the freezer
  9. 75g butter, diced and chilled in the freezer
  10. 2 cups brackets (300 g) plain flour
  1. To make the pastry, combine the lard, butter and flour in a food processor and pulse, until the mixture resembles fine crumbs. Gradually add 80ml of chilled water, pulsing to incorporate, to form a dough. Turn out onto a clean work surface, gently need and shape into a disc. Do not over work. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 200°C. Lightly grease a large baking tray.
  3. Cut the pastry into 6 equal portions and roll out, one at a time, between two sheets of baking paper, to approximately 3mm thick. Cut an 18cm (7 in) circle out of each pastry disc, approximately the size of a bread and butter plate.
  4. Combine the beef, onion, swede and potato in a medium-sized bowl and season with salt and pepper. Spoon the filling, dividing it evenly, into the centre of the discs. Moisten the edge with water and bring together to meet in the middle to enclose the filling. Pinch with your fingers to seal.
  5. Place in the pasties on the prepared tray, the crimped edges facing up. Prick the pastry with a fork, to allow the steam to escape when cooking, and brush with egg. Bake for 40-45 minutes, or until they are golden-brown.
Albert Matthews - The Finest Meat Since 1935


Shepherds Pie

Shepherds Pie
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  1. 10g Dried Porcinin Mushrooms
  2. 1 Tbsp Olive Oil
  3. 2 Onions, Finely Diced
  4. 2 Carrots, Finely Diced
  5. 3 Garlic Cloves, Finely Chopped
  6. 700g Minced Lamb
  7. Glass of Red
  8. ½ Glass of red wine
  9. 250ml of Beef stock
  10. 2 Tbsp tomato puree
  11. 2 tbsp worcestshire sauce
  12. 2 bay leaves
  13. ___________________
  14. Mashed Potato Topping
  15. ___________________
  16. 1kg of all purpose potatoes
  17. 125ml pouring/whipping cream
  18. 100g butter
  19. 1 teaspoon of English Mustard
  20. seasalt and Ground white Pepper
  21. 125g Grated Cheddar
  1. To prepare the filling soak the porcini mushrooms in half a cup (125 ml) of hot water for 20 minutes or until softened. Drain and coarsely chop.
  2. Heat the oil in a heavy base saucepan over low medium heat. Cook the onion, carrot and garlic until softened. Add the lamb and cook for 5 to 10 mins, until browned. Pour in the wine and stock. Add the tomato paste, mushrooms, Worcestershire sauce and bay leaves and bring to the boil. Decrease the heat, cover and simmer for 30 minutes. Uncover and simmer for a further 15 minutes or until the meat is tender and the source is thick.
  3. Meanwhile to make the mashed potato topping, peel and half the potatoes and place in a large saucepan of cold salted water. Cover and bring to the boil over high heat. Uncover and boil for a further 15 minutes or until tender when tested with a skewer. Drain.
  4. Heat the cream, butter and mustard together in the saucepan over medium heat, until the butter has melted and the cream is hot. Return the potato to the pan and mash using a potato masher. Beat with our wooden spoon to combine with the cream. Season with salt and white pepper.
  5. Preheat the oven to 180°C
  6. Spoon the filling into six 1 and a halcup capacity individual ovenproof ramekins or 1 x 2ltr capacity ovenproof dish and top with mashed potato and grated cheese.
  7. Place the pie/s on a baking tray and bake for 15 minutes, if individual pies, or 20 to 25 minutes if cooking a large pie, our until the top is golden.
Albert Matthews - The Finest Meat Since 1935