Savin Hill Farm & Butchery - Free Recipes

A collection of recipes given to us by our regular customers

Browse our specialist selection of beef, lamb, pork, sausage, mutton and pies on this website.

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All suggestions for recipes using Savin Hill's produce are gratefully received, please e-mail to food@savin-hill.co.uk

Salt Cured Brisket of Beef | Three Beef Stew | Middle White pork loin with prunes
Pine Nut Burgers

Salt Cured Brisket of Beef

Kindly donated by David (a regular Manchester Farmers Market Visitor)

Similar in taste and texture to corned beef, this is a delicious home-cured meat without chemical preservatives. It keeps well in the refrigerator.

Ingredients

  • 1 teaspoon Sezachuan peppercorns
  • 4½ teaspoons sea salt
  • 3 pounds (1.5kg) beef brisket

Method

Measure the salt and peppercorns into a dry skillet over low heat. Let them roast, stirring occasionally, until the salt turns slightly brown and the peppercorns are faintly smoky and aromatic. Pour the mixture into a dish to cool.

Place the beef in a deep bowl and rub with the mixture. Cover the bowl and put in the fridge, turning each day for 5 days.

Place the meat in a pot just big enough to hold it, so that not much liquid will be needed to cover it. Pour in enough boiling water to cover it by about an inch and bring to a boil. Adjust heat to a simmer, so that bubbles can be seen rising, and cook for 3 hours, turning a few times. Transfer meat and broth to a container and refrigerate until chilled and firm. Slice the meat and serve with some of the jelly. It can be used in a sandwiches or as a starter.


Three Beef Stew

Kindly donated by Michael Fazakerley (a regular visitor to Penwortham and Hoghton Tower Farmers Markets)

Ingredients

  • 1lb of Chuck Steak a good dash of Worcester Sauce
  • 1lb of Shin Beef 2 to 3 large onions
  • 1lb of Skirt 2 tablespoons of Tomato Paste
  • 1/2lb of Kidney 1 tablespoon of Curry Powder (optional)
  • 2 packets of Bouquet Garni Red Wine
  • 6 Sage leaves 2 Stock Cubes

Method

Cut the meat into pieces and remove any fat. Cover in lightly seasoned flour then seal the meat by frying in sunflower oil. Dice the onions and then fry until brown.

Place in a casserole dish the meats and onions, together with the bouquet garni, sage leaves, Worcester sauce and tomato paste. Cover with half Red Wine and half cold water and add stock cubes.

Put into the oven at 200 degrees Celsius and cook for about 1 hour until the mixture is boiling, then reduce to 150 degrees and cook for a further 2 hours or longer to tenderise the meat.


Pork and Prunes

'Middle White' pork loin with prunes

Ingredients (serves 4/5)

  • 1kg/1.2kg 'Middle White' Pork Loin, ready scored.
  • 1 tin of stoned prunes in own juice (415g)
  • Coarse sea salt
  • 3 tblsp water

Method

Switch oven to 200°C Gas mark 6.

Remove packaging from Loin and wash the meat under cold running water - only wash the meat immediately prior to cooking.

Rub in the coarse sea salt to the scored side of the loin, place this in a roasting dish.

Add the prune juice together with 1/2 the prunes.

Add the water and cover the dish with foil.

Place the dish in the hot oven for 15 min's then turn the oven down to 170°C Gas mark 3.5 leave in the oven for a further 35 min's basting the meat once during this time. Remove the foil once the pork is cooked and return to the oven for 5 min's to create wonderful crackling. (Please ensure that the meat is cooked, the meat must not be pink unlike beef, pork should not be served rare.) Drain the excess fat from liquor left in the roasting dish and place the liquor and the remaining prunes into a pan. Simmer the liquid for approx 5 min's reducing to a sauce. This can be served on the sliced loin as shown in the picture above.


Pine Nut Burgers

Ingredients (will make 8 to 10 burgers)

  • 1kg minced beef steak
  • 125g toasted pine nuts
  • good handfull of fresh parsley
  • 3 medium finely sliced shallots
  • fine sea salt and ground black pepper to season
  • Olive oil for cooking

Method

Toast pine nuts in a non-stick pan and allow to cool. Tear parsley. Finely slice the peeled Shallots.

Place all ingredients in a bowl and mix by hand, using an electric mixer will grind the mince further and it is important to ensure it maintains its texture. Distribute the ingredients as evenly as possible.

Roll the mixture into 6 - 7cm balls then flatten by hand till they are about 2cm thick. Heat the olive oil in a non-stick frying pan and then place the burgers into the oil. They should take approximately 5 min's each side to cook, ensure they are browned and cooked to your liking - Med/rare etc.

They are really good served with 'Claires Handmade Plum Chutney' and a tomato salad.