All posts tagged: butcher

Barbecoa and the perfect steak!

As I’m sure many of you know, a good steak is one of my favourite things in life. And if it’s been cooked badly, it upsets me greatly! This is something I’ve been discussing with the team at Barbecoa recently, as they’ve put together a rather nifty (and pretty!) infographic (below) showing you how best to cook steak, as advised by Steve Pooley, Executive Chef Director at Jamie Oliver. I first visited Barbecoa a few years ago for brunch with Tim, and really enjoyed it! I tried to dig out some photos and found this collage – you can just about see the food (this was clearly pre-blogging days!) some gorgeous steak huevos rancheros.  As you can see, the view is also amazing, looking directly across at St Pauls Cathedral. The team really do know their meat. Barbecoa is described as the UK’s first ‘barbecue steakhouse’, with the chefs cooking the meat using Texas pit smokers, tandoors, fire pits, robata grills and wood-fired ovens. But let’s face it, not many of us have any of …

Easter Cooking: Roast Lamb with Orange & Rosemary

The prime ingredient for our Easter cooking is always a leg of lamb, which we make last for a few days, trying out different recipes and types of cuisines. In the past, we had bought our lamb from Waitrose during a trip to Westfield, but this year, we really couldn’t face battling the Easter shopping crowds, so we ordered online from Turner & George. We’ve ordered from them in the past (they previously used to be called the East London Steak Company) and we were impressed with their service and quality of meat. We decided to go for their Easter Roast Lamb Box (£32.00 and the lamb weighed 2.5kg), as it also included their lamb rub and a bottle of Pinot Noir, which we could use during the cooking. Their delivery slots are 5:00am – 9.00am or 9.00am – 5.00pm Tuesday – Friday, and 6:00am – 10am or 10am – 6pm Saturday. As we’re fortunate to have a post room that collects all of our deliveries, we chose the 5-9am slot on Good Friday, so …

National Butchers’ Week – The Ginger Pig Beef Class

Seeing as this week is National Butchers’ Week, I thought I’d make my Sunday post about The Ginger Pig beef butchery class that we attended last summer, as I referred to briefly in a previous post. As I mentioned, my dad worked for the Meat and Livestock Commission for his whole life up until the late 1990’s when he retired, and spent a lot of time working with local butchers and abattoirs to make sure top standards were maintained, to ensure high quality meat, which is something that has always been important to me. The message behind National Butchers’ Week is that “butchers remain the number one choice for range, service and convenience when it comes to purchasing meat,” which I couldn’t agree with more. I think the problem these days is that it’s all too easy to include meat in your weekly food shop at the nearest big supermarket, rather than having to take a detour to a local butcher. In fact, I think it’s the same with fish, and even cheese, to an …

Ginger Pig Sunday Roast

The Christmas before last, I bought Tim a voucher for us both to do a butchery class together at The Ginger Pig, which is how I became aware of the company. I’ll do a blog post specifically about the experience later, but soon after booking the class, I learned that there was a shop just a 15-20 minute walk from our flat, in Victoria Park village (Lauriston Road). You may have seen in my ‘about’ section, my late Dad was a regional manager for the Meat and Livestock Commission, so high quality meat has always been important to me. And I don’t think you can get any better than The Ginger Pig, especially as the livestock are raised in North Yorkshire, where I was born and spent my childhood. We chose some Beef Fore Rib (one rib) which was more than enough for the two of us – we cooked it with good old Yorkie puds and veggies, it’s our ideal Sunday night treat! The staff in the Lauriston Road shop are incredibly helpful and …