Got Carried away at the butchers now i feel overwhelmed.

Bobs_Job

Hi leiela,
Sounds like you got yourself an absolute bargain there! Im quite jealous!

Here's how I might use up that kind of meat.

-The chickens maybe roast one, can be kept in freezer till you want to use it (if they are that big they would take 2 days to defrost bear in mind)
The other I'd strip off the meat, use the breast meat to go on top of salad or with pasta. And I'd use the leg and thigh meat for a curry. Save the bones for a chicken stock then reduce it and freeze it. A handy way to store stocks is to reduce it right down then pour it into an ice cube tray, then when you want stock you just take as many cubes out as you need and add water again.

-Steak mince, home made burgers with little more then some onion, garlic and fresh chopped rosemary are a real treat, but as you already have some burgers maybe try bolognaise. I always use left over bolo to make a lasagne after and it lasts like 3 days! Or you could simply cook it off in a pan with some onions and some gravy mix then pour it into giant Yorkshire puddings with peas.

-Beef Brisket is a great cut for very slow roasting. I've used it in the past to make beef hash with. After slow pot roasting with plenty of root veg, thyme, rosemary, garlic, a little water and covered with foil for like 10 hours at about 120C - 140C it is easily shredded with a fork while still hot. then you simply bind it together with mash, add any little extras you want. If you shape it with your hands you can fry it in a pan to add some extra texture if you wanted to. This can also be frozen into portion sizes if you have plenty!

-Sirloin steaks, if its only a few portions size then it would be grilled steaks on the menu at my house! :rotfl: maybe with some melted blue cheese on top with mushrooms.

-Pork loin would be definatly roasted, with all the trimmings, roast potatoes plenty of roast veg. If its already had the bones trimmed then you could make some sage butter and fold the loin around it before roasting.

-The diced pork I might use to make a chunky sauce to go with the steak or possibly even with the roast loin, probably a creamy apple and calvados sauce with the pork cooked in for flavour and nice chunky texture, mushrooms aswell.

Thats probably a few things I'd do with it all, hope they help.

You have to let us know what you finally come up with!

Butterfly_Brain

You are so lucky to have a butcher! The last one in our town closed last year. We have to travel 10 miles to find the nearest one

competitionscafe

leiela wrote: »

I love my butcher haha ... im lost without him. he's so much cheaper than the supermarkets and the meat quality is amazing.

Me too. In Edinburgh there is a butcher just opposite what is now a Waitrose (and before was a Safeway/Morrisons) but he still does a good trade though. My nearest butcher also always has a queue on Saturdays. Just goes to show that once people realise that you can get better quality meat at a similar price (or less) than the supermarkets they will support their local butcher if it's a good one. If only more people had realised this sooner, then a few more high streets would still have their local butcher. Use them or lose them.