Butcher Dan's Recipe Vault

Venison and tomato Ragù with Polenta

Venison and tomato Ragù with Polenta

This Italian-inspired ragù includes fennel and tomatoes for a brightness and acidity that balances the rich, gamey Venison which is available from Turnbull's. Serves 4.

Ingredients

  • 1 tbsp olive oil
  • 500g Diced Venison from Turnbull's 
  • ½ tsp fennel seeds, lightly crushed
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 1 small fennel bulb, finely chopped
  • 2 garlic cloves, chopped
  • 1 tbsp tomato purée
  • 200ml red wine
  • 1 bay leaf
  • 400g tin plum tomatoes
  • 300ml Beef stock 

For the polenta

  • 100ml whole milk
  • 100g quick cook polenta
  • 30g salted butter
  • 80g parmesan, finely grated, plus extra to serve

Method

  1. Heat the olive oil in a casserole dish or heavy-based pan over a medium heat. Season the venison then – in batches if needed – add to the pan to brown on all sides (3-4 minutes). Use tongs to lift onto a plate.

  2. Heat the oven to 140°C fan/gas 3. Tip the fennel seeds into the same dish/pan and cook for a minute then add the onion, carrot and fennel with a pinch of salt. Cook over a low-medium heat for 12-15 minutes, until very soft. Stir in the garlic, cook for another minute, then add the tomato purée. Cook for a few minutes then increase the heat a little and pour in the wine. Bubble for a few minutes then add the bay leaf, tomatoes and stock. Bring to a simmer, cover with a lid and transfer to the oven. Cook for 2 hours 30 minutes until very tender.

  3. Remove the lid and cook for another 15 minutes to reduce the liquid a little. Meanwhile, for the polenta, put the milk in a saucepan with 400ml water and a good pinch of salt and bring to the boil. Reduce the heat to low, pour in the polenta while stirring then cook for 5-8 minutes, stirring constantly until thickened and coming away from the sides of the pan. Stir in the butter and parmesan and season.

  4. Serve the ragù on top of the polenta with extra parmesan scattered on top.

Recipe from BBC Good Food. All rights reserved. 

 

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The Hairy Biker’s Sausage Pie

The Hairy Biker’s Sausage Pie

This recipe comes from our Northern-duo Dave and Si and comes from their book 'Everyday Winners' by Si King and Dave Myers (Seven Dials Publishing; £22).

Calling for a good quality sausage, we recommend trying our sausage of the month; Beef & Caramelised Onion. Serves 4. 

Ingredients

  • 8 Turnbull's Bef & Caramelised Onion Sausages (1 x 450g pack) 
  • 3 tbsp olive oil
  • 15g butter
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 celery sticks, diced
  • 1 tbsp plain flour
  • 2 tbsp tomato purée
  • 100ml red wine
  • 400ml beef stock
  • 1 tsp Worcestershire sauce
  • 2 bay leaves
  • 1 large thyme sprig
  •  Sea salt and black pepper

For the topping

  • 1kg floury potatoes, cut into chunks
  • 30g butter
  • Bunch spring onions, chopped
  • 1 tbsp dijon mustard (optional)
  • 50ml single cream
  • 100g cheddar cheese, grated

Method

  1. Skin the sausages. Divide each sausage into 4 and roll each piece into balls. Heat a tablespoon of the olive oil and lightly fry the sausage balls until browned on all sides, then set them aside.

  2. Heat the remaining oil and the butter in a large saucepan or a flameproof casserole dish. add the vegetables and fry them for a few minutes, until well coated with the oil and butter. Cover and leave to cook, stirring regularly, until tender – this will take at least 10 minutes.

  3. Stir in the flour, then when it has disappeared into the oil, stir in the tomato purée. Turn up the heat and cook for a couple of minutes, stirring constantly, then pour in the red wine. Bring to the boil and continue to stir, then add the stock, Worcestershire sauce and herbs.

  4. Stir in the cumberland sauce and the orange zest, if using, then add the sausage balls. Season with plenty of salt and pepper. Bring to the boil, then turn down to a simmer. Cook the sauce for 20 minutes, stirring every so often to make sure it doesn’t catch on the bottom, until it has reduced down a bit and thickened.

  5. Meanwhile, make the topping. Bring a large saucepan of water to the boil. add the potatoes, season with plenty of salt and cook for 10–15 minutes until the potatoes are tender. Heat the oven to 180°C fan/gas 6. Drain the potatoes and mash until smooth.

  6. Melt the 30g butter in a saucepan and add the spring onions. fry until they start to soften, then add the potatoes to the pan with the mustard, if using, and the cream. Beat together until well combined.

  7. Put the filling into a pie dish or casserole dish. Spread the mashed potato overthe top, then rough it up with a fork. Sprinkle with cheese. bake in the oven for about 30 minutes until well browned and piping hot.
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Partridge & Mushroom Casserole

Partridge & Mushroom Casserole

INGREDIENTS
Serving 4

4 x Partridge Breast
1 tbsp Seabanks Rapeseed Oil
65g Turnbull’s Pancetta
300g Mushrooms, Sliced
1 Large Onion
75g Petits-Pois
1 tbsp Apple Cider Vinegar
1 tsp Flour 
250m Chicken Stock
1 tbsp Parsley

1. Start by

Adding the oil to the pan and add in your diced onion, sweat the onion until it is a nice golden colour.

2. Once the

Onion is sweated nicely you can add in the pancetta and mushrooms. Then when they are nearly cooked you can add in the chopped partridge breast, dust the breast with flour and brown all sides.

3. The partridge

Will cook very quickly, so once browned add the stock and vinegar as quickly as possible. Bubble them for 1 – 2 minutes.

4. Finally add

In the petis-pois and bubble until cooked, probably no more than 3 minutes. Add in as much parsley as you want then bubble for another minute.

5. Serve

It with mashed potato, broccoli, and some grainy mustard on the side.

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Loin of Venison with Citrus Celeriac and Red Kale

Loin of Venison with Citrus Celeriac and Red Kale

INGREDIENTS

Serving 3-4

1.5kg Turnbull’s Venison Loin
1 Celeriac, peeled and diced into 5mm chunks
50ml Seabanks Lemon Oil
500ml Whipping cream
350ml Madeira
1 litre Chicken stock
1 small bunch Thyme
100g Diced butter
1 x Red kale

1. Prep the Venison

Trim the loin to remove any sinew (we can do this for you just ask one of the team)

2. Prepare the Celeriac

Sweat the celeriac with salt and pepper in the Lemon oil in a heavy pan with a lid until the celeriac becomes tender.

3. Add the cream

Add the cream to the pan, and reduce until thickened and coating the celeriac. Lightly crush with a whisk or fork.

4. Begin the Venison

Roast any trim from the venison in a heavy pan. Once coloured, add the madeira and reduce by two thirds, then add the chicken stock and reduce until the sauce has some body, then strain through a sieve.

5. Roast the Venison

Preheat the oven to 180˚C (170˚C fan).

Season the venison well with salt and pepper and colour each piece all over in a heavy cast iron pan or similar. Transfer to an oven proof tray, add a few sprigs of thyme, and roast in the oven for 8 minutes, turning halfway and adding the butter.

Once cooked, remove from the oven and rest for 10 minutes.

This will cook the venison to medium rare – if you would prefer, you can cook it for 10 minutes for medium.

6. Prepare the Kale and Jus

Blanch the kale in boiling salted water.

Pour any resting juices and butter from the venison into the madeira jus.

7. Serve

Slice the venison evenly and make sure the celeriac is piping hot. Plate and serve.

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Butterfly Leg of Lamb for the BBQ

Butterfly Leg of Lamb for the BBQ

Dan wanted to keep things simple to let the flavour of the new seasons spring lamb really shine. Using few ingredients and cooking hot & fast!

Ingredients

  • 2kg Butterfly Leg of Lamb from Turnbull’s
  • 4 tbsp Dijon mustard
  • 4 tbsp Baste & Bray Rapeseed Oil
  • 4 garlic cloves
  • 2 tbsp thyme leaves
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 lemon

Method

  • In a small bowl, combine the mustard, oil, garlic and thyme. Unfurl the lamb, cut away any excess sinew or fat and put the lamb in a large bowl. Sprinkle over the salt and pepper, then massage gently to coat evenly. Spoon the mustard mixture over the lamb and massage to coat the meat in the marinade. Leave to marinate for at least 1 hour, or ideally overnight in the fridge (bring back to room temperature before cooking, if chilled).

 

  • Preheat the barbecue with the coals banked on one side until smoking hot. Put the lamb on the barbecue directly over the hot coals (or on the griddle) and leave for a few minutes to get some colour. Flip the lamb over to colour the other side. Once browned, move it to the side of the barbecue with no coals (or lower gas setting) Cook for 18-20 minutes for medium, turning and brushing every 5mins with the marinade.

 

  • Once the lamb is cooked, take it off the heat and allow to rest for 10 minutes, loosely covered with foil. When ready to serve, carve and put on a serving platter, squeezing the lemon juice all over. Sprinkle with extra thyme and serve.
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Harissa crusted Roast Beef Rib with Tomato, Beetroot and Mint Salad

Harissa crusted Roast Beef Rib with Tomato, Beetroot and Mint Salad

Catch up with your favourite people over a leisurely brunch. This recipe is perfect for relaxed late breakfasts as the beef can be cooked the day before.

  • Serves 6
  • 20mins to prepare, 1hr 20mins to cook and 30mins to cool`

Ingredients

  • 1·25kg (2 1/2lb) Boneless Rolled Northumbrian Beef Rib Roast
  • 15ml (1tbsp) olive oil
  • 60g (2 1/2oz) harissa paste
  • 50g (1 3/4oz) fresh breadcrumbs
  • 220g Cherry tomatoes, halved
  • 6 tomatoes on the vine, sliced
  • 300g (10 1/2oz) fresh cooked beetroot, sliced
  • 3tbsp mint, freshly chopped
  • 23ml (1 1/2tbsp) red wine vinegar
  • 45ml (3tbsp) olive oil
  • 2 garlic cloves, finely chopped

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Rub the beef with 1tbsp olive oil and season. In a bowl, mix 40g (11⁄2oz) of harissa with the breadcrumbs and then press over top edges of the beef. Brush the remaining harissa over the beef joint.

  2. Put the beef into a baking tray and cook for 20 minutes, before reducing the heat to gas 3, 170°C, fan 150°C. Cook for a further 20 minutes per 425g (14oz) for medium, or 15 minutes per 425g (14oz) for rare.

  3. Meanwhile, make the salad. In a serving bowl, toss the tomatoes and beetroot with the mint. Mix the vinegar with 3tbsp olive oil and garlic and then toss with the salad.

  4. Remove the beef from the oven, wrap in foil and rest for 30 minutes. Serve with the tomato salad.
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Spiced Roast Pork Loin with Rhubarb Sauce

Spiced Roast Pork Loin with Rhubarb Sauce

For an Easter lunch with a difference, try this spiced roast pork recipe with tangy orange and rhubarb sauce. 

  • Serves 6
  • 30 mins to prepare and 2 hrs 30 mins to cook, plus resting

Ingredients

  • 1.8kg - 2kg Pork Loin Joint (boneless - ask our Butchers) 
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 2 garlic cloves
  • ¼ tsp ground cloves
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 2 oranges, 1 quartered, 1 juiced
  • 1 onion, quartered
  • 300g rhubarb, chopped into 2c
  • m lengths
  • 1½ tbsp sugar

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Remove the pork from the fridge 30 mins before cooking. Pat dry with kitchen paper and score the skin with a sharp knife at 5mm intervals.

  2. Using a pestle and mortar, or the end of a rolling pin and a bowl, crush the fennel and coriander seeds. Add the garlic, crush again, then add the cloves and oregano. Spread the rub over the pork; wipe off any excess from the skin. Massage in the oil and sprinkle with salt.

  3. Put the orange and onion quarters in a large, flameproof roasting tin and set the spiced pork on top. Roast for 30 mins, then lower the heat to gas 4, 180°C, fan 160°C and roast for another 1 hr 45 mins or until the pork is cooked through and the skin is crispy. If the skin is not crispy enough, increase the heat to gas 7, 220°C, fan 200°C and roast for a further 15 mins.

  4. Transfer the pork and the onion and orange quarters to a serving plate and set aside to rest for 30 mins.

  5. Put the rhubarb pieces, orange juice, sugar and 3 tbsp water in a saucepan. Bring to the boil and simmer for 10 mins or until the rhubarb is soft. Set aside.

  6. Place the roasting tin directly on the hob over a high heat. Scoop out most of the fat, add 200ml water and bring to the boil. Scrape off the dark roasting juices from the bottom of the pan with a wooden spoon and simmer for a few mins until you have a rich gravy. Serve the pork with the onion and orange pieces, the rhubarb sauce and the gravy.

 

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Easy Roast Leg of Lamb with Thyme and Lemon

Easy Roast Leg of Lamb with Thyme and Lemon

Enjoy the very best of Northumbrian Lamb with this delicious recipe, perfect for a family get together on Sunday.

  • Serves 6
  • 15mins to prepare, 100mins to cook and 20mins to rest

Ingredients

  • 3 garlic cloves
  • thyme leaves
  • 1 lemon
  • 3 tbsp olive oil
  • 2.5kg Leg of Northumbrian Lamb
  • 2 onions
  • 250ml white wine
  • 2tsp flour
  • 500ml hot stock
  • ½ tsp Dijon mustard
  • 1tsp redcurrant jelly

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put 3 garlic cloves, some fresh thyme leaves, the zest of 1 lemon and 2tbsp olive oil in a pestle and mortar, season, and bash into a paste.

  2. Take The Leg of Lamb and, using a sharp knife, make little slits over the meat. Rub the herb mix all over. Slice 2 onions finely and scatter into a large roasting tin. Add a few thyme sprigs, drizzle with 1 tbsp of olive oil, season and put the lamb leg on top.

  3. Roast for 20 minutes. Reduce the oven to gas 6, 200°C, fan 180°C, pour 250ml (8fl oz) white wine and a splash of water over the lamb. Roast for 15 minutes per 500g (1.1lb) for pink lamb; for well-done lamb roast for 20 minutes per 500g. Baste the lamb with its juices a few times during cooking and add a little water to the tin about 15 minutes before the lamb is cooked.

  4. Remove the meat, place on a serving plate, lightly cover with foil and leave for 20 minutes. To make gravy, remove the excess fat from the tin. Over a high heat whisk the meat juices with 2tsp flour. Add 500ml (17fl oz) hot stock and let it bubble for 3-4 minutes. Stir in 1⁄2 tsp Dijon mustard and 1 tsp redcurrant jelly. Season and serve with the lamb. 

 

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Black Pudding & Sausage Frittata

Black Pudding & Sausage Frittata

INGREDIENTS

  • 8 Turnbull's Traditional Pork Sausages
  • 250g Turnbull's Black Pudding 
  • 300g potatoes, peeled
  • 4 spring onions
  • 12 cherry tomatoes
  • 2 tbsp olive oil
  • 8 large Free Range Eggs (from R. Ords at Chatton) 
  • Handful of Doddington Dairy Cuddy's Cave Cheese, grated
  • Salt and pepper to taste

METHOD

STEP 1 - Preheat the grill to medium high (205 – 220°C). Chop the potatoes into roughly 1.5cm chunks and cook in boiling salted water for 5 minutes, then drain.

STEP 2 - While the potatoes are cooking, slice the Black Pudding into bite sized rounds. Fry the black pudding and sausages in a large, ovenproof frying pan on a medium heat until golden and cooked through. Remove from the pan and set aside.

STEP 3- Add the oil to the pan and fry the potatoes for 5 minutes on a medium heat.

STEP 4 - While the potatoes are frying, cut the sausages into bite size chunks, half the cherry tomatoes, and slice the spring onions into rounds.

STEP 5 - Break up the black pudding and add to the pan with the potatoes, then add the sausages, tomatoes and spring onions. Fry the ingredients together for a further 5 minutes.

STEP 6 - In a large bowl, whisk the eggs. Season with salt and pepper to taste. Reduce the heat of the pan and pour in the eggs. Make sure the ingredients are spread evenly in the pan. Cook over a low heat for 6-7 minutes until the eggs are almost cooked, then sprinkle with the grated cheese and place under the grill. Cook until the eggs have set and the top is golden brown.

STEP 7 - Serve immediately with salad and enjoy!

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Lamb, Black Pudding & Mustard Hotpot

Lamb, Black Pudding & Mustard Hotpot

Ingredients

  • 2 tbsp groundnut or sunflower oil (or dripping)
  • 2 large onions, thinly sliced
  • 350g Turnbull's black pudding
  • 8 Northumbrian Lamb Chops 
  • 900g Potatoes, peeled and very thinly sliced
  • 3 carrots, thinly sliced
  • 2 tbsp wholegrain mustard
  • 20g parsley, finely chopped
  • 6  sprigs of thyme leaves only
  • 700ml/1¼ pints hot lamb or beef stock or a mixture of stock and water
  • knob of butter melted

 

Method

  • STEP 1

    Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.

  • STEP 2 - Cook the chops in the pan on a high heat so you get a good colour on the outside, but they’re not cooked, then drain off the fat. Set the chops aside.
  • STEP 3 - Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
  • STEP 4- Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.
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Black pudding mash

Black pudding mash

Make mash extra special with diced black pudding pieces. This side dish goes perfectly with local roasted pork! 

Ingredients

  • 4 large potatoes (about 300g), cut into large chunks
  • 2 tbsp rapeseed oil from Seabanks 
  • 300g Turnbull's black pudding, peeled and diced
  • 100ml milk
  • 100ml double cream (if you feel naughty!) 
  • 200g unsalted butter

Method

  • STEP 1

    Put the potatoes in a large pan, cover with water and season with salt. Bring to the boil, turn the heat down and gently simmer for 25-30 mins or until cooked through. Tip the potatoes into a colander and drain, then leave to steam for 10 mins.

  • STEP 2

    Meanwhile, heat the oil in a frying pan and cook the black pudding until crispy, then drain on kitchen paper. Put the milk, double cream and butter in a saucepan and bring to the boil.

  • STEP 3

    Pass the potatoes through a potato ricer or a mouli, back into the pan. Gradually add the hot milk and mix until you have a smooth buttery mash. Season and gently stir through the black pudding before serving.

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Sausage and Guinness casserole

Sausage and Guinness casserole

This sausage and Guinness casserole recipe allows you to make one dish and freeze a second so you’ll have a comforting dinner ready for a rainy day, with no extra effort.

Ingredients

  • 1 tbsp vegetable oil
  • 16 Turnbull's Beef 7 Guinness Sausages 
  • 2 large onions, sliced
  • 2 celery sticks, chopped
  • 12 rashers Turnbull's smoked streaky bacon, chopped
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 330ml bottle Guinness
  • 300ml beef stock, hot
  • 250g chestnut mushrooms, halved
  • 3 tbsp fresh parsley leaves, to garnish

Method

  1. Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.

  2. Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and tomato purée and cook for 1 minute. Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced. Add the stock, bring back to the boil, then return the sausages to the casserole with the mushrooms. Simmer for 5 minutes, stirring occasionally, and season to taste.

  3. Transfer half the mixture to a freezer-proof container. Cool, then label and freeze (see freezing tip). Return the remaining mixture to the heat and simmer for a further 10 minutes, until the sausages are cooked and the sauce has thickened. Garnish with parsley and serve with mashed potato and savoy cabbage.

To freeze and reheat: Cover and freeze half the casserole for up to 3 months. Thaw in the fridge for 24 hours or until completely thawed. Transfer to a saucepan and simmer over a medium heat for 10 minutes, stirring occasionally, until piping hot.

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