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Butchers Fridge

At Butchers Fridge we are based in Newport Pagnell, Bucks, and we can supply fresh meat to almost any part of the country. We are great believers in sustainable food production, and so all of our animals are farmed in the traditional way, ensuring animal welfare and the finest quality meats.

All orders are delivered within 24 hours by Parcelforce in recyclable eco-packaging, and the contents will keep cool for 48 hours unopened.

Mastering The Beef Brisket

We supply grass-fed rolled beef brisket in the UK which is perfect for roasting or slow cooking, which you could also do in a pressure cooker. Alternatively, you might wish to smoke it.

You can season a beef brisket in the UK using your own choice of herbs and spices. If you are going to have it for Sunday lunch, it is a good idea to season it on Saturday night before going to bed. In the morning, take it out of the fridge and let it stand for an hour or so to bring it up to room temperature before cooking.

You can cook it in the oven at 220° / fan 200° for about one hour per pound. You can also cook it in an electric smoker. When cooked, take it out of the oven / smoker and let it rest for at least half an hour to enable the juices to get distributed into the meat, which will also bring it down to a suitable temperature for carving.

Crispy And Tender Pork Belly

When buying pork belly you need a cut that has a rich pink colour. It should also have a creamy layer of fat as that will produce the best crackling. Our pork belly comes bone-in, but once cooked it is very easy to remove the bones.

In order to prepare it, the fat should he scored in multiple places. You can rub the meat with herbs and / or spices. In this case, as with beef brisket, it is a good idea to leave it in the fridge overnight or even for 24 hours. You might also choose to marinade it, in which case you can use a mix of herbs or spices. If you can get fresh herbs such as thyme or rosemary so much the better. Make sure all the belly is covered in the marinade, and then let it rest overnight.

If roasting the meat, then you can accompany it with traditional roast potatoes. Asparagus in season goes well, as do fresh carrots.

Elevating Your Chicken Supreme

What is chicken supreme? Ideally, it is the finest cuts of chicken, served with a creamy sauce and fresh vegetables. At Butchers Fridge, our chickens are free range, which means that they can wander freely in the field, and also helps them to develop stronger muscles which all adds to the flavour. Our chickens are free from any antibiotics or growth hormones.

Supreme sauce is made using a roux (a mix of butter and flour) with chicken stock or broth added. This is reduced using thick cream or crème fraiche. Some people also choose to add finely chopped parsley and half a teaspoon of Dijon mustard. Bake in the oven or pan fry for approximately 15 – 20 minutes.

Serve your chicken supreme with boiled fresh new potatoes (Jersey Royals are great, and in season now) and fresh green vegetables such as spinach, or broad beans. 

Cooking The Perfect Sirloin Steak

Sirloin steak comes from near to the rear of the animal in a muscular area. It is not as tender as fillet, but it does have a rich flavour that other steaks don’t. Ideally, it should be a bright pink appearance with marbling running through it. Steaks should be about 2cm thick.

Take out of the fridge half an hour before cooking so that the meat warms up and will cook through easily enough. Season with salt and pepper if you wish. Pour a tbsp of sunflower oil into a heavy metal fry pan and bring to the point where it is simmering. Turn down to medium heat and add a tbsp of butter. Add the steaks and turn over with a pair of tongs every half minute or so. For rare, the total cooking time will be 3 minutes, 4 – 5 for medium, and 7 for well-done.

Serve sirloin steak with chips (obviously!) and fresh green veg.

Roasting The Perfect Leg Of Lamb

Leg of lamb is a perfect roasting joint and is an ideal choice for Sunday lunch as well as dinners on almost any other day. We can supply you with bone-in leg of lamb or boned and rolled as you choose. It should be a pinkish colour with a layer of white fat.

You can marinade the meat with garlic and a choice of herbs. Rosemary goes particularly well. Heat the oven to 220° / fan 200°. Rub the meat all over with extra virgin olive oil and place in a roasting tin. Cook for 20 minutes and then lower the oven to 190° / fan 170° and cook for a further 15 – 20 minutes per 500gm. Total cooking time for 2kg will be 1 hour – 1hour 20 mins, depending upon how pink you like the meat.

Serve leg of lamb with roast potatoes, and a rich gravy, along with either mint sauce or mint jelly as you prefer. Roast parsnip also goes well, and add some green veg.

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