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Cooking Advice

                



                                                                                                            

Steaks

Ideally use a thick skillet and cook without the use of additional fat. If a normal standard frying pan is used, then add a little of our homemade dripping or farm butter. Our cooking advice also applies to a very hot grill or barbeque.
Remember never to cook straight from the refrigerator. Bring the steak to room temperature for about 10 minutes before cooking.
Cooking times based on steak 1” (2½ cms) thick.
Rare
Preheat the pan/skillet or be sure the grill or barbeque is hot. Sear the meat for 1-1½ minutes on each side, then remove from the heat and quickly place on a rack or dish to prevent the steak lying in its own juice.
 
Then Rest and Relax
Place aluminium foil (shiny side in) over the top of the steak and tuck it into the sides, but do not wrap it underneath. Leave on a rack in a warm place for 7 minutes. This will enable our steaks to retain their natural succulence, flavour and vitamins.
Total cooking time = 10 minutes

Medium
As above, but 3 minutes each side.   Rest and relax for 4 minutes
Total cooking time = 10 minutes
 

Well Done
As above but 4 to 4½ minutes each side. Rest and relax for 1 minute
Total cooking time = 10 minutes
 

This is our tried and tested advice from years of experience – please do let us know what you and your family think of it.


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 Roasting Joints
 
Pre-heat the oven to gas mask 4, 180°C/350°F. 
Recommended cooking times:
Rare = 15 minutes per lb/500 grams
Medium = 20 minutes per lb/500 grams
Well done = 25 minutes per lb/500 grams
For cuts like contre fillet and other thinner fillets, reduce this cooking time to 15 minutes per lb. For instance, a 4 portion fillet will take 35 minutes at 200°C or Gas mark 6, and will need to be turned at intervals.
After roasting, turn the oven off and remove the beef. Leave it at room temperature and cover it with foil with the shiny side to the inside. Allow to stand for 10 minutes before carving. This process allows the joint to settle and achieve greater flavour and tenderness.
Do not add salt until after cooking as this can cause the meat to toughen and dry out.

Skewer Roast Test
Take the meat from the oven, place the tip of a cold metal skewer into the centre of the meat and count 1-2-3. Now withdraw the skewer and test the tip on your lips.
Cold equals not cooked
Warm equals rare
Hot equals well done
Note: Try this at your own risk, but we have been using this method for generations, as have many top chefs.

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Poultry
For whole chickens pre heat oven to 190°C/375°F Gas Mark 5 and cook for about 20 minutes per lb/500 grams plus 20minutes. Allow to stand for about 10 minutes before carving to let juices settle.
For breasts and legs pre heat oven to 190°C/375°F Gas Mark 5 and cook for about 35 - 40 minutes.
For Supremes pre heat oven to 190°C/375°F Gas Mark 5 and cook for about 20-25 mins.

Pies

Pre heat the oven to 190°C/375°F Gas Mark 5. 

Individual: 45 minutes
3 Portions: 55 minutes
4 Portions: 1 hour
6 Portions: 1 hour 25 minutes
8 -12 Portions: 1 hour 30 minutes
14 -16 Portions: 1 hour 45 minutes
Pies should be thoroughly hot right through before eating. For best results, heat the pie uncovered for ½ of the cooking time, then cover with foil


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Boeuf en Croute Cooking Times:
Pre heat the oven to 200°C/400°F/Gas Mark 6
Individual: 40 minutes until golden brown
6 Portion: 1 hour until golden brown
10 Portion: 1 hour 5 minutes until golden brown
These cooking times will ensure that the fillet is cooked pink to rare.
For well done, cover the pastry after browning and cook for a further 15 minutes.


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Sausages
For barbeques, gently pre-cook the sausage in the oven or simmer in water for 40 minutes and finish on the barbeque. Do not let the sausages get cold between the oven and the barbeque.
We use natural skins, so do not prick the sausages before cooking. For the best flavour, grill or pan fry for 20 minutes on no more than a medium setting. Turn gently to ensure even cooking.
 
Gammon 
 
Cooking Time:
Cover and simmer for approx 40 minutes per Kilo (20 minutes a lb).
If over 5Kg (10lb) in weight reduce this to between 30 and 35 minutes per Kilo. 15 -17 minutes a pound.If under 2kg increase to 60 minutes a Kilo
Cooling:
Let the ham cool in its cooking liquid then drain it, peel of the skin and trim all but 1/2 inch of the fat.
Baking
Ham can be baked after boiling with a glaze to add flavor or it can be cooked whole in a oven at 350ºF/175ºC/Gas 4 for 10 minutes a pound, 20 mins per Kilo. Baste regularly. Test by piercing to check it is tender or 170ºF/75ºC with thermometer.
Baked ham is sometimes studded with cloves to add flavour.
If you want to bake or braise then score the fat.
Finish with glaze and continue cooking for an additional 20 minutes a Kilo at gas 4/350F/175C.

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 Weight Conversion Chart
Pounds = kilograms
lb = kg

1.0 = 0.454
2.0 = 0.907
3.0 = 1.361
4.0 = 1.814
5.0 = 2.268
6.0 = 2.722
7.0 = 3.175
8.0 = 3.629
9.0 = 4.082
10.0 = 4.536
lb = kg
20.0 = 9.072
30.0 = 13.608
40.0 = 18.144
50.0 = 22.680
60.0 = 27.216
70.0 = 31.751
80.0 = 36.287
90.0 = 40.823
100 = 45.359
500 = 226.796
 
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Haggis Cooking Instructions

Your haggis is already cooked and only needs thorough re-heating.

Cooking Instructions

Wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per lb(450grm). but do not boil as this might burst the skin.

If you would rather use an oven; place in casserole dish with a little water. Wrap in tinfoil to ensure haggis is kept moist and heat at 180°C (gas mark 6), until piping hot for approx. 1 hour .

When ready to serve, remove from foil and drain off the excess water.

Haggis is suitable for microwave. Additional time should be allowed for larger haggis.

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