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    Recipes — online butcher

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    Slow Cooker Pot Roast

    The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy-like sauce (because I prefer that to just watery broth). I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 8 hours & 20 minutes
        •    Yield: Serves 8

    Ingredients

        •    2 tbsps olive oil
        •    1 tsp dried rosemary
        •    1 1/2 tsp dried thyme
        •    1 tsp each salt and pepper
        •    2 kg / 4 lb beef chuck roast
        •    1 large onion, cut into large dice
        •    1/3 cup (50g) flour (plain / purposed)
        •    5 garlic cloves, peeled and smashed
        •    3 cups (750ml) beef broth, salt reduced
        •    3 celery stalks, cut into 4cm / 15" pieces
        •    1 cup (250ml) dry red wine (sub with veef broth)
        •    5 carrots, peeled and cut into 2.5cm / 1" pieces
        •    750g / 15 lb potatoes, peeled and cut into 2.5cm / 1" pieces

    Method

    1. Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

    2. Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

    3. Transfer beef to slow cooker.

    4. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

    5. Add wine, reduce by half. Transfer to slow cooker.

    6. Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

    7. Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

    8. Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

    9. Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH.

    10. Remove beef. Rest for 5 minutes, then slice thickly.

    11. Adjust salt and pepper of Sauce to taste.

    12. Serve beef with vegetables and plenty of sauce! Crust bread also terrific for mopping up sauce.



    This great family recipe is thanks to Recipe Tin Eats Recipes at https://www.recipetineats.com/slow-cooker-beef-pot-roast/

    Moroccan Lamb Fillet (eye of loin)

    Prep Time

        •    Prep and Cook Time: 20 minutes
        •    Yield: Serves 2-3

    Ingredients

        •    1 tsp paprika
        •    1 tsp ground cumin
        •    3 garlic cloves, crushed
        •    2-3 lamb fillets (backstrap)

    Method

    1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
    2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
    3. Remove lamb from heat and allow to rest 5 minutes, slice thickly and serve.



    This great family recipe is thanks to Food Recipes at https://www.food.com/recipe/moroccan-lamb-fillet-backstrap-378666

    Pork and Tomato Skillet Sauté

    Can Use heirloom tomatoes to make this dish extra colorful.

    Prep Time:

        •    Prep Time: 5 minutes
        •    Cook Time: 25 minutes
        •    Yield: Serves 4


    Ingredients

        •    1/2 tsp salt, divided
        •    2 tsps minced garlic
        •    4 tsps olive oil, divided
        •    2 cups grape tomatoes
        •    2 tbsps balsamic vinegar
        •    3 tbsps chopped fresh basil
        •    1/2 cup thinly sliced shallots
        •    1/2 tsp freshly ground black pepper, divided
        •    4 (6 ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)


    Method:
    Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add remaining 1 tablespoon oil, shallots, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. Add tomato mixture to pan; cook 2 minutes or until tomatoes begin to soften. Sprinkle with basil. Serve tomato mixture with pork.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-tomato-skillet-saute

    Fried Chicken Sandwich

    Prep Time

        •    Prep Time: 30 minutes, plus marinating time
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


    Ingredients

    For the chicken:

        •    1 cup buttermilk
        •    1 tbsp kosher salt
        •    1 garlic cloves, minced
        •    Four 6-ounce boneless, skinless chicken breasts


    For the pickle vegetable slaw:

        •    ¼ cup mayo
        •    2 tbsp honey
        •    2 tbsps sugar
        •    1½ cups water
        •    1 tsp celery seeds
        •    ½ red onion, thinly sliced
        •    1½ cups white wine vinegar
        •    1 carrot, peeled and julienned
        •    freshly ground pepper, to taste
        •    2 tbsps salt, plus more to taste
        •    1 tbsp whole coriander seeds, toasted
        •    1 cup thinly sliced red cabbage, divided
        •    1 cup thinly sliced green cabbage, divided
        •    1 serrano chile-stemmed, seeded and julienned


    Method

    1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

    2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

    3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

    4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

    5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

    6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle

    Cheddar Meatball and Pasta Skillet

    This meatball and bacon skillet dinner will be an instant hit at the dinner table.

    Prep Time

        •    Prep and Cook Time: 45 minutes
        •    Yield: Serves 5

    Ingredients

        •    2 cups milk
        •    1 cup hot water
        •    1/4 tsp black pepper
        •    1/2 cup chopped onion
        •    1 lb frozen cooked meatballs
        •    4 strips bacon, cut in 1/2-inch slices
        •    1 cup shredded Colby-Jack cheese (4 oz)
        •    1 box Hamburger Helper™ cheeseburger macaroni
        •    1/2 tsp Frank's™ RedHot™ Original cayenne pepper sauce

    Method

    1. In 12-inch nonstick skillet, cook bacon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; place on paper towel. Add onion to bacon drippings in skillet; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender.
    2. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked Pasta (from Hamburger Helper™ box), frozen meatballs, black pepper and hot pepper sauce. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
    3. Top with cheese and bacon; cover and let stand 2 to 3 minutes or until cheese is melted.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/cheddar-meatball-and-pasta-skillet/321a28f5-2f43-4133-be5f-a832b680964f