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Posted by on Jan 4, 2014 in Featured Articles, General Info, Other Articles |

Recipes & Tips

Recipes & Tips

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At B.Radford & Son Traditional Family Butchers, We like to help our customers get the best out of their meat, so we will gladly give you tips and recipes on how to cook your meat and get the best flavours.

Whether it be a nice Beef Steak a Joint Of Lamb or simply some Sausages were here to help. we also have a large stock of recipe books from our good friends at Eblex for FREE….

 Quality Butcher

Cooking The Perfect Steak.

Rump, Sirloin, Fillet, Rib-Eye, T-Bone

Tip 1. Make Sure The Pan Is Heated To A Reasonable Heat Before Putting The Steak On.

Tip 2. Oil The Steak, NOT The Pan. This Will Prevent It From Sticking.

Tip 3. Turn The Steak Once, Use Tongs, As These Wont Pierce The Meat & Stop The Juices Escaping

Tip 4. For Rare Cook 2cm Piece For 2-3 Minutes Each Side, For Medium 4 Minutes & 5-6 For Well-Done.

Tip 5. Place The Cooked Steak On A Plate For 3-5 Minutes To Rest Before Serving.

This Will Let The Muscle Fibres Relax & Ensure The Steak Is Tender.

JOB DONE !!!!

 

Cooking Beef Joints.

Topside, Brisket, Fore-Rib, Sirloin Joint.

Tip 1. Cook At 230ºC / Gas Mark 8 For 15 Minutes.

Tip 2. Reduce To 180ºC / Gas Mark 4-5 For The Remainder Of Cooking Time.

Tip 3. 15 Minutes For Every 450g / 1lb.

Tip 4. Cook For A Further 15-20 Minutes For Medium Rare Or A Further 25-30 Minutes For Well Done.

JOB DONE !!!!

 

Cooking Lamb Joints.

Leg, Shoulder, Loin, Best-End.

Tip 1. Cook At 230ºC / Gas Mark 8 For 15 Minutes.

Tip 2. Reduce To 180ºC / Gas Mark 4-5 For The Remainder Of Cooking Time.

Tip 3. 25 Minutes For Every 450g / 1lb.

Tip 4. Cook For A Further 15-20 Minutes For Medium Rare Or A Further 25-30 Minutes For Well Done.

JOB DONE !!!!

 

Cooking Pork Joints.

Leg, Loin, Shoulder, Belly, Noisette.

Tip 1. Cook At 180ºC / Gas Mark 4-5

Tip 2. 30 Minutes For Every 450g / 1lb

Tip 3. Plus 15-20 Minutes At 230ºC / Gas Mark 8 At The End To Help Get The Best Crackling.

JOB DONE !!!!

 

Barbecuing Tip.

Steaks, Chops, Ribs, Burgers, Kebabs, Sausages.

Tip 1. The Barbecue Pretty Much A Outdoor Grill Depending On Gas Or Charcoal.

Tip 2. If Gas Heat The Grill First

Tip 3. Brush Meats With Oil To Prevent Sticking & Marinate With Your Choice Of Seasoning

Tip 4. Place Meats Directly Onto The Grill & Let One Side Cook Before Turning.

JOB DONE !!!!

 

Is It Ready?

It’s What Everyone Worries About.

Tip 1. Use A Meat Thermometer.

Insert Into The Thickest Part Of The Meat Joint, Try To avoid Any Bones. The Meat Will Carry On Cooking Out Of The Oven, So It’s Best To Take It Out 5-10ºC (Depending On The Size Of The Joint) Before It Reaches The Required Temperature.

For Beef, Lamb & Venison: 52ºC For Rare, 60ºC For Medium & 75ºC – 80ºC For Well-done. For Pork: 75ºC – 80ºC For Poultry: 75ºC – 80ºC

Tip 2. Insert A Metal Skewer.

A Cool Skewer Means The Meat Is Rare, A Warm Skewer Will Give You A Medium Result & Hot Skewer Is Well Done.

Tip 3. The Thumb & Finger Test.

Press Your Index Finger & Thumb Together, The Fleshy Part Of Your Hand Below Your Thumb Will Feel The Same As Rare Meat.

Touching Your Thumb & Middle Finger Together Will Give A Indication Of  Medium & Your Ring Finger Will Give A Indication Of Well-done.

Tip 4. To Make Sure You Get A Perfect Juicy Roast, Leave The Joint To Rest On A plate So The Juices Settle & Run Back Into The Meat.

Cover With Foil To Stop All The Heat Escaping. Leave For 10 Minutes For A Small Joint & 20-30 Minutes For Larger Ones.

 

All times are approximate ovens and cookers may vary, lower the temprature if fan assisted…………