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Serves: 6

Preparation time: 20 mins (plus overnight marinade, 2 nights better!)

Cooking time:  20 mins

Summer has landed! Time to dust off those BBQs and get the coals fired up! Normally, shortribs are an economical cut that require low and slow, winter-style TLC to achieve perfection – like these braised and glazed ribs for example. However this alternative Korean technique will allow you to enjoy them all year round with equally delicious results, and minimal effort.  ‘Cross-cut’ means that the shortribs are cut across the bone rather than along. Ask your butcher for the shortribs to be cut as thinly as possible. This is for two reasons. Firstly, it allows the robust Asian marinade to penetrate thoroughly and work its tenderizing magic. Second, it means the ribs can be grilled high and fast over a glowing charcoal BBQ. 


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Ingredients

2kg native breed ‘cross-cut’ beef shortribs. 

250g Brown sugar
250ml soy sauce
150ml mirin
150ml water 
1 medium size pear, peeled and finely grated
1 medium white onion, peeled and finely grated
1 bulb of garlic, peeled and finely grated
2 medium red chillies, finely chopped 
2 tbsp sesame oil
1tbsp white pepper
½ tbsp black pepper
2 spring onions, finely sliced

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Method

1.      Begin by evenly coating the shortribs with the brown sugar. Allow to cure for 15 mins while preparing the rest of the marinade. You will notice that some of the natural moisture from within the meat will start to be drawn out. However, not to worry, this will help the marinade to eventually penetrate deep into the meat.

2.      Combine the remaining ingredients in a bowl and mix well. Place the shortribs in zip-lock bags, and pour the marinade over. Depending on the size of your zip-lock bags, it may be better to split the ribs and marinade into two. Move the ribs around to mix them well with the marinade. Remove as much air from the bags as possible before sealing well. It is also recommended to double up the bags to insure against any leakage! Finally, as an additional line of defence, place the sealed bags in a baking dish. 


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3.      Place the shortribs in the fridge to marinade, at least overnight. However for best results leave them in for two nights. Flip the bags over say 2 or 3 times in this time, moving the ribs around the marinade each time.

4.      About half an hour before you plan to cook, fire up the BBQ – preferably with lump wood charcoal for higher heat and better flavour. Once the fire has died down and the coals are almost white all over and glowing, place the grill rack on. If you can adjust the height of the grill rack, you are looking for about 6 inches between the coals and the grilling surface.

5.      Meanwhile remove the shortribs from the marinade and set aside until ready to cook. Transfer the marinade into a saucepan, preferably with a heat resistant or metal handle that can be placed to the side of the grill to warm and gently reduce for about 10 mins. 


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6.      When ready to cook, grill the shortribs for about 10 mins flipping them every couple of minutes to colour evenly. Baste the ribs regularly with the reduced marinade.

7.      Once cooked, transfer to a dish and allow to rest for 5 mins. After resting the shortribs can be portioned by slicing in between the rib bones, and further if desired. For a more traditional pairing, they can be served alongside steamed white rice, kimchi and some crisp green lettuce leaves. The reduced marinade can be also used as a dipping sauce. Alternatively, they can simply be served up alongside your favourite BBQ staples

Recipe and photos by Mike Heywood, South London resident, regular customer, pork devotee, home chef and instagrammer extraordinaire. To see more stay tuned to this blog or follow Mike on Instagram @4TELIER
South Devon Beef farmed by Michael Alford, Somerset. Meat cut and dry aged by The Butchery Ltd.

 
 
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Serves: 6, plus leftovers
Preparation time: 1 hour (or cheat and pre order one all done from The Bucthery Ltd) best started the day before.
Cooking time: 8 hours

A traditional Italian Porchetta involves boning a whole pig, loading with aromats before rolling up, tying and slow roasting in a wood fire oven until the skin is crackly and the meat is melting. You can also find trucks at markets dispensing this divine porcine goodness, the best in rolls with a sweet and spicy red pepper jelly or mostarda. This recipe aims to replicate this grand affair in the comfort of your own home, and with standard domestic kitchen apparatus. Though if you have the capacity to roast a whole pig, we envy you, and expect an immediate invitation! It takes a somewhat more modest portion – a boned loin of pork with the belly still attached – that is still perfect for rolling and slow roasting. 8 hours may seem a lot; but really, once you’ve got the joint prepped it simply goes into a very low oven and is forgotten about, so you can get on with your day. Though be warned – the amazing smells that will permeate your house will be a constant reminder of the delights to come! Finally, this recipe should be enjoyed at least twice – hot from the oven with your favourite roast trimmings (obvs); but then it should be allowed to cool to room temperature so that it can be sliced thinly over warm crusty bread for incredible roast pork sandwiches.


 
 
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Serves: 6

Preparation time: 1 hour (starting the day before)

Cooking time: 6 hours

A classic French-style red wine slow braise takes this economical cut of beef and transforms it into the ultimate comfort food. For best results, this recipe is done in two stages. Firstly, the beef is gently braised alongside its aromatic braising companions before cooling down for an overnight marinade. The following day, the shortribs are removed from their flavoursome bath, which is then reduced down to a sticky, umami-rich glaze to anoint the ribs with their own concentrated essence. A final blast in the oven caramelises the ribs for added depth of flavour


 
 
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Just around the corner is very long weekend to gather family and friends around you for a feast. Whilst it is becoming the standard to have “spring” lamb, just as expectations are for Turkey at Christmas, the reality of what or where spring lamb comes from at this time of year are not so appetising, after all Spring did only start a few weeks ago, many sheep farming areas are currently experiencing severe frosts, if not snow. Personally we recommend Hogget, the reasons why are eloquently explained HERE, but if its good enough for Jamie and Hugh!

The following is some suggestions of what is tasting lovely at the moment and great for either reviving an old tradition or starting a new one for your Easter of sharing delicious and ethical meats with loved ones.

A glazed ham is a fabulous Easter tradition to revive, you can get really fancy with decorating and trendy with glazes, like Coke, Ginger Beer & Chilli Honey or keep it classic, loads of recipes are available online and you can steam bake or poach (read boil lightly) and bake, depending on the equipment you have and your preference, we suggest a read of Felicity Cloake’s always delightful “How to cook the Perfect” series on the subject  (yes we know it’s focused on Christmas but the principles are the same). Then run with whichever sounds too your taste. 

If you think there is enough sticky sweetness in your house from the Easter egg bonanza, try a favourite of ours from Delicous Magazine - Crackling Ham......

There isn't enough time to pickle your own pork, but we have been busy and there is plenty of gammons in stock for you to make your hams.

Chicken - simple, great value, crowd pleaser hard to go wrong really, our Fosse Meadows chickens are big, tasty, happy and juicy.

Rib of Beef - an impressive centrepiece for any feast table, a selection of native breed dry aged ribs in stock

French Trimmed Rack of Pork - economical crowd pleaser that looks a lot fancier than you're everyday roast, try our recipe from earlier in the year

If your heart or stomach is still set on something sheepy,  maybe try this recipe for a cracking surprise at the table. Or talk to the folks in the shop about ordering a loin of Hogget or one of our stuffed easy carve legs. We suggest cooking Hogget exactly as you would cook lamb.

We are now taking orders, pop into the shop, or call us and don't forget your extras like, eggs, stock, pate, Luchito smoky Chipotle Chilli Honey, World of Zing Flavoured Salts, Spice Mixes & Chillies, Hartland Pork Pies, Vadasz Deli Pickles, Rosemary or Mint Jelly & Mustards.

Forest Hill Shop Open - Good Friday and Easter Saturday from 9:30am til 4pm, closed Easter Sunday Ph 0208 291 4219

Bermondsey Arch open Saturday 8am til 2pm Ph 02082914219 for orders

Brockley Market 10am til 2pm Ph 02082914219 for orders

"A lamb only has 2 legs and a gammon can become a ham but ham cannot become a gammon….." 
 - anonymous butcher,Easter, every year. 

 
 
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Serves: 6, plus leftovers

Preparation time: 30mins

Cooking time: 1 hour 30mins

Completely encasing a leg of lamb in a herby salty crust locks in the natural juices of the meat, which steam within as it bakes, to keep the meat lovely and tender. This steam dissolves some of the salt and essential oils from the herbs, which then permeate back into the meat to delicately enrich its flavour. A punchy green sauce of parsley, garlic, anchovy and sundried tomato then makes for a delicious accompaniment. So if you fanciy an alternative to the traditional roast, why not give this a go!



 
 
Serves: 4-6
Preparation time: 5mins
Cooking time: 1 hour
This dish is quick and easy to prepare, and delivers on maximum flavour. Using the most succulent and flavoursome part of the chicken, the thighs (whole legs, thigh & drum would work too)are gently braised in an umami-rich bath of soy and bold Asian aromats. Finally they are paired with green beans which add a fresh crunch at the end. Best served alongside simply steamed jasmine rice to let the flavours really stand out.
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Ingredients

8 free range chicken thighs or 4 legs

2 medium onions, chopped
Cloves from 1 bulb of garlic, peeled (this sounds like a lot, but rest assured the soy braising process will mellow and sweeten the garlic)
1 thumb size piece of ginger, peeled and thinly sliced
1 tbsp freshly ground black pepper
2 tsp Sichuan peppercorns
3 birds eye chillies, seeded and chopped (this can be omitted if you prefer not to have it spicy)
3 bay leaves
100ml dark soy sauce
200ml light soy sauce
200ml water

200g green beans, topped and tailed, sliced into 3 pieces (about 1 inch)


 
 
Serves: 6-8
Preparation time: 15mins
Cooking time: 1 hour
There are sausage rolls, and then there are these. Spiked with Stilton – the King of English cheese, and sweet caramelised onion, the smell alone wafting through the house as they bake is impossible to resist.
The recipe suggests using shop bought ready rolled puff pastry for speed and convenience. But you could of course make your own if you fancied a challenge!
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Ingredients

450g native breed pork mince
100g lardons

2 large onions, chopped
5g bunch (approx) fresh thyme sprigs, tied with string
3 bay leaves
knob of butter
100g Stilton, crumbled
75g caramelised onion chutney
25g breadcrumbs
1 tbsp freshly ground black pepper
30g flat leaf parsley, finely chopped
1 x 350g (approx) sheet all butter ready rolled puff pastry
1 egg, beaten
15g (approx) pumpkin seeds



 
 
There was such enthusiastic feedback from January's Pannage Pork, that after a trip to the New Forest we were able to secure a few more pigs, for everyone's munching enjoyment.

This time, Old Spots which have been grown on a little longer, fed in the New Forest on acorns & chestnuts, then as it was a poor year for acorns supplemented with peanuts, as tried and tested by TV chef and pig farmer Phil Vickery on his own drift and apple mush, the byproduct of cider production.
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Serves: 6, plus leftovers

Preparation time: 40mins

Cooking time: 3 hours
It's cold out. You want – need – something warming and comforting. It’s time… for pie. This recipe takes an economical cut, the humble shin of beef, and cooks it slowly to break down the connective fibres and release its gelatinous goodness into a deeply rich, unctuous gravy enriched with bone marrow. London porter is used as the base for the gravy – a dark beer with roasted, smoky and subtly sweet chocolate notes. Served with a punchy green sauce for a contrasting hit of freshness and zing, this dish intends to keep you both warm and comfortable. 

The recipe uses suet crust pastry to encase the pie. However, should you wish to save some time and opt for shop bought pastry, an all butter shortcrust will also work well.

Finally this recipe can be used to make one big pie, two medium size pies (as shown in the photos) or individual size pies – depending on what size pie dishes you have. You’ll just need to adjust the number of marrow bones – one per pie is perfect.


 
 
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Before Christmas we took delivery of a few lovely Pannage Pigs from Richard in the New Forest. They have been hanging for 2 weeks which we like to do with all our pork (intensifies flavour and great crackling results).

In short Pannage Pork is England's answer to Spain's Iberico pork, allowed to forage on acorns in the New Forest. Now very limited supplies of these porcine treats are available.

The Pannage Pork will be available on a first come first serve basis in our counters at Forest Hill from about midday and Bermondsey and Brockley from tomorrow.

For more info on Pannage Pork, read this recent article from The Guardian 
http://www.theguardian.com/lifeandstyle/wordofmouth/2014/dec/01/pannage-pork-british-iberico-style-ham-acorn-fed-pigs