Super Slow Cooked Roast Rib of Beef

If you want the ultimate roast beef experience this is the recipe to use. You’ll need time but I promise it’s worth it! Slow cooking allows the meat to retain all it’s tenderness and you can control how the beef is cooked better rare, medium rare, medium etc. 

Super Slow Cooked Roast Rib of Beef
Slow cooking beef allows you to serve the beef at it's tenderest and if you like your beef rare or medium rare you'll find meat pink throughout each slice rather than just in the middle.
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Ingredients
  1. 1 x Aged 3/4 bone rib of beef
Instructions
  1. Pre heat the oven to 220ºC.
  2. Place the rib of beef on a baking tray, rub all over with sunflower oil and season well with salt and pepper.
  3. Place the rib of beef in the oven and after 20 minutes turn the temperature down to 80ºC.
  4. Let the beef cook and check the internal temperature every hour until it reaches 55ºC. Depending on the size of the beef this will take anything from 3 to 6 hours.
  5. Then take out the oven and allow to rest for 1 hour.
Notes
  1. A temperature probe is required for this recipe.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

How to Roast a Turkey

This is a great recipe for cooking Turkey. The bird is cooked breast side down, the reason for this is the majority of the fat deposits on a turkey are located on the back of the bird. As the bird cooks the fat percolates through the breast keeping it moist, succulent and adding flavour.

Roast Turkey
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Ingredients
  1. 1 x Whole Turkey (Preferably a bronze, black or corn fed Turkey)
Instructions
  1. Take the bird out the fridge and allow it to stand for approximately two hours before cooking.
  2. The bird needs to be placed with the breasts facing down in a large roasting tin, rub some butter onto the back of the bird and season with salt and pepper. No tin foil needs to be added. Tin foil tends to steam the skin making it soggy so avoid using it during the cooking process.
  3. A large skinned onion can be placed in the cavity if you so wish. This will help to add flavour. It is recommended that stuffing is cooked separately.
  4. Pre-heat the oven to 180ºC (gas mark 4), for fan assisted ovens reduce to 160ºC.
  5. Allow the turkey to cook (see cooking times according to weight) and then with half an hour to go turn the turkey over allowing the breast to brown off. Use the drumsticks to help flip the bird over. Baste the bird with the cooking juices that have collected and then season the breasts with salt and pepper.
  6. Now continue to check the Turkey every 10 minutes until the desired temperature of 72ºC is achieved in the thickest part of the breast.
  7. If you don’t have a temperature probe insert a skewer into the deepest part of the thigh and when the juices run clear you can remove from the oven. If there is any sign of pinkness place back in the oven and check again in 10 minutes.
  8. Once cooked allow Turkey to stand for 30 to 60 minutes before carving.
Notes
  1. Cooking times
  2. 4kg - 2 Hours
  3. 5kg - 2¼ Hours
  4. 6kg - 2½ Hours
  5. 7kg - 2¾ Hours
  6. 8kg - 3 Hours
  7. 9kg - 3¼ Hours
  8. ***without tinfoil
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Winning the Best Food and Drink Business at the Best of Bury Awards

Pictures of the Best of Bury Awards

Made In Bury – Best Of Bury Awards

 

On the 22nd November we attended the Best of Bury – Made in Bury 2013 Business awards after being short listed in the Food and drink category. This was the first time these awards had taken place and remarkably it was also the first time there had ever been any business awards for businesses located in the Bury area. 

We were shortlisted against two other businesses, the Bury black pudding company and Barista (coffee shop located in the rock, shopping centre). Both of these were stiff competition particularly the Bury Black Pudding company who supply the town’s most famous food product nationwide to most of the big supermarkets and deli’s. To our great suprise we won!!  Apparently the business plan we entered really stood out and made us worthy winners. It’s great to get some recognition for the hard work the team have put in over the last 6 months and has provided us all with a real morale boost going into the busy Christmas period.

The actual event was organised by Debbie and Phil Fellone who run the Best of Bury. They did a fantastic job, the event ironically was held in Prestwich not Bury but the venue was excellent, it was well attended by over 300 people the majority from local businesses but also prominent members of  Bury council who were also sponsoring the awards.

The event was in the afternoon, the agenda was drinks and networking followed by a three course luncheon then the serious business of handing out the prizes.  Andy Crane was the master of ceremonies and did an excellent job although like most people of my generation I can only ever picture him in the  BBC Children’s broom cupboard with Ed the Duck, anything else seems out the norm. There were excellent speeches from Phil Fellone and his wife Debbie. Mike Connolly the leader of Bury council also gave a speech outlining what the council had achieved over the last year and their plans for the future. There were also magicians going round the tables during  lunch which normally I wouldn’t bother mentioning but they were so good they seemed to be one of the main topics of conversation during the whole event and after. 

It was really pleasing to see the event so well supported and I really didn’t realise there was so many successful businesses located in the Bury area. I  sat on a table with a company who specialised in removing Japanese knotweed and a Pilates and Yoga business from Ramsbottom. They were both great company and if  I ever have a knotweed problem or need realigning (apparently that’s what pilates does) then I know who to go to.

The other good news was our friends over at the Eagle and Child, Ramsbottom won their category – Backing young bury. Under the guise of EAT (Employment and Training) the team at the Eagle and Child led by Glen Duckett  focus on supporting disadvantaged young people into employment and training by offering them “on-the-job” training opportunities. Very worth winners and a model I want Albert Matthews to look at in the future.

After all the excitement of the awards being handed out it was time to head home but it’s great to get some recognition in our home town and everyone was in agreement what a complete success the event had been and how next year it will be even bigger.