BEEF, PORK, LAMB, DAIRY AND FRESH FARM PRODUCE
Pork Cassoulet
PREP TIME: 20 MINS TOTAL TIME: 45 MINS SERVES: 4-6 PEOPLE
INGREDIENTS
INGREDIENTS
4 tbsp
350g
​
1
10
1
1 tsp
2 tbsp
600ml
1
2
1
400g
2 tbsp
1
lard or duck fat
assorted pork , diced (a mixture of bacon, sausage & diced pork)
large onion , halved and sliced
fat garlic cloves, peeled
carrot , thinly sliced
Fennel seeds
red wine vinegar
stock
tomato purée
rosemary stalks, leaves chopped
handful of parsley , finely chopped
can haricot beans drained fresh or dried
breadcrumbs
drizzle of oil
METHOD
Heat oven to 140C/120C fan/gas
1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly.
2. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
3. Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley.
4. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
5. Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden.
Beef Stroganoff
PREP TIME: 10 MINS TOTAL TIME: 20 MINS SERVES: 4-6 PEOPLE
INGREDIENTS
INGREDIENTS
600g
1
1
250g
1 tbsp 400g
3-4 tbsp
Longhorn Fillet steak (Rump or Sirloin also work)
onion garlic clove crushed
mushrooms
Dijon mustard (or English)
Beef stock
Cream
Salt and pepper to season
METHOD
1. First prepare the beef fillet. Cut it into fine slices. Season the meat with salt and pepper and set it aside for a few minutes.
2.Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the garlic and mushrooms and continue to cook until both are soft.
3. Stir the mustard into the pan, coating the onion and mushrooms thoroughly.
4. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half. Stir in the cream and set the pan aside for a few minutes. In another large frying pan, heat the some oil.
5. When it’s smoking hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should take about a minute at the most.
6. Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving.
Beef Koftas
PREP TIME: 10 MINS TOTAL TIME: 20 MINS SERVES: 4-6 PEOPLE
INGREDIENTS
INGREDIENTS
500g
2
2 tsp
2 tsp
Collett’s beef mince
garlic cloves, crushed
ground corianer
ground cumin
METHOD
1. Mix the mince with the garlic, ground coriander and cumin, then season generously.
2. Roll into 12 sausage shapes, cover and chill.
3. Meanwhile, heat the 2 tbsp oil in a large frying pan. When hot, cook the koftas, turning occasionally, for 6-7 minutes, until crisp and cooked through. Alternatively cook on the BBQ. Once cooked serve with anything you like!
We love our in pittas with salad.