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est. 1932

Bowers Butchers

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71 Lynn Road

Gaywood

King's Lynn

Norfolk

PE30 4PR

Bowers Recipes

Welcome to our recipe page

 

At Bowers Butchers we aim to provide you with the finest free range, locally sourced meat and are proud of the quality we offer.  This is why we want to offer you the best advice on how to prepare and produce wonderful meals for yourselves at home.

By Bowers Butchers, Sep 23 2015 08:48AM

This classic, rustic dish made with Bowers' free-range chicken is simple, yet an absolute delight!


Ingredients:

100g chestnut mushrooms, diced

Olive oil

1 litre of chicken stock

250g of diced chicken breast

1 medium onion, finely chopped

1 garlic clove, finely chopped

1 stick celery, finely chopped

1 tsp of freshly chopped thyme

175g risotto rice

Half a lemon

125ml dry white wine

Salt and freshly ground black pepper

25g butter

50g parmesan cheese, grated, plus extra for garnish

6 leaves of fresh basil, finely chopped, plus a little extra for garnish


Method:

1. Heat a little oil in a pan over a medium heat. Fry the mushrooms, seasoning with salt and pepper. Cook until they are softened and start to colour. Set to one side.


2. In the same pan add the chicken and cook for about 4-5 minutes, remove from the pan and set to one side.


3. In another pan gently heat a little more olive oil. Add the onions, garlic and celery and sweat it off. This will take around 10 minutes (do not colour). When the vegetables soften and become translucent, add the risotto rice and turn up the heat.


4. The rice will start to fry, it is important at this stage to keep stirring. After a minute add the wine and a squeeze of lemon juice, continuing to stir.


5. When the wine has been absorbed into the rice, start to add your stock a ladle at a time. Turn down the heat to a simmer and stir the risotto to release the starch; the risotto will start to become creamy. One the stock has been absorbed add another ladleful and repeat. The risotto should take about 15 to 20 minutes. The rice should be soft, but with a slight bite. Season with salt and pepper to taste. If you run out of stock before the rice is cooked, top up with some boiling water.


6. Add the mushrooms, and chicken and heat through.


7. Remove from the heatt and add the butter, parmesan and basil. Mix together, cover and allow to rest for a couple of minutes. Place in a serving dish, top with a little more grated parmesan and a sprig of basil to garnish and eat immediately.

By Bowers Butchers, May 21 2015 11:49AM

This fresh ham hock is a lighter alternative to a pate and is packed full of flavour. It'll take your ham and egg combo to a new level. Serve with crusty bread or toast.

Ingredients:

1 uncooked ham hock

1 medium onion, peeled and sliced

2 sticks of celery, sliced

2 carrotts, peeled and sliced

3 bay leaves

1 sprig of thyme

2 cloves

2 star anise

5 crushed black peppercorns

2 tsp wholegrain mustard

1 handful of flat leaf parsley, finely chopped

1 leaf of gelatine

9 quail eggs

2 dessert spoons of honey mustard dressing

Mixed lettuce leaves

5 cherry tomatoes cut into quarters


Preparation:

Place the ham hock into a pan of simmering water making sure that the ham hock is completely covered. Add the onion, celery, carrot, bay, thyme, and star anise. Cook for three hours making sure the water is topped up. When cooked remove the hock and set aside to cool. Take the cooking liquid and drain through a fine sieve and discard the vegetables, herbs and spices. Set aside the cooking liquid, keeping it warm.


Soak the gelatine leaf in cold water for 5 minutes. Take the softened genlatine and dissolve in 1 pint of the cooking liquid that you saved earlier.


Remove all the meat from the hock, discarding the skin, fat and bone. Shred and chop into small pieces. Place in a bowl and mix with the chopped parsley and mustard.


Fill 6 oiled moulds with the ham mixture and top up with the jelly liquid. Place on a tray and leave in the fridge overnight to set.


Place the quail eggs in a pan of boiling water for 2 1/2 minutes, remove from the pan and place under cold running water for 1 minute. Peel before cutting in half.


Remove the jellies from their moulds by dipping the mould into a pan of hot water for 10 seconds, just to loosen them before tapping them out.


Place on a serving plate, make a ring of salad leaves, tossed in the honey and mustard dressing and finish by adding three halves of the soft boiled quails eggs and tomatoes.


Chef's tip: If you double up this recipe you can prepare this dish in a terrine and have as a centre piece on a buffet.


Piers from Majestic Wine Warehouse, King's Lynn recommends the following:

"This is an exciting recipe for me, because it allows me to recommend a style of wine that I love and one that has a bid of a bad rep, so hopefully you'll give it a try and see the light!

Pork cooked in this way has a lovely slightly salty character and this pairs perfectly with an off-dry German Riesling. Forget Black Tower and Blue Nun proper German Riesling is fantastic stuff. Look out for either 'Spatlese' or 'Auslese' on the label, these are quality classifications and will ensure that you get a wine with beautifully ripe apple and citrus fruit, a fair bit of sweetness to it but crisp acidity to ensure that it's not cloying and is actually very refreshing. The acidity and slightly sweet character will also perfectly compliment the honey and mustard dressing.

Try something a bit different and give German wine another shot."


By Bowers Butchers, Mar 30 2015 09:46AM

Ingredients:


2.5-3kg shoulder of lamb on the bone

1 pint of water

200ml red wine

2 whole bulbs of garlic

2 large sprigs of rosemary

150g unsalted butter, softened

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1 medium onion, peeled and sliced

2 carrots, peeled and sliced

2 sticks of celery, peeled and chopped

1 large sprig of thyme

Salt and pepper

1 dessert spoon of corn flour dissolved in a little water


Preparation:


Remove your shoulder of lamb from the fridge a few hours before cooking to make sure it is at room temperature when you start. Pre-heat your oven to its maximum setting.


In a large roasting tin scatter the onions, carrots, celery, thyme and one of the bulbs of garlic sliced in half (no need to peel or remove individual cloves) Pour in the water.


Take two cloves from the remaining bulb of garlic and some of the rosemary and finely chop before adding to the butter along with the spices and salt and pepper to make into a paste.


With a thin sharp knife, make even incisions all over the skin of the lamb, about 2 inches apart. Peel and slice the remaining cloves of garlic. Stuff each of the incisions with some garlic and rosemary. When all the incisions are filled, rub the butter paste all over the skin, making sure you get in all the nooks and crannies. Cover with foil and place on the middle shelf of the oven. Immediately turn the heat down to 180c/gas mark 3 and cook for 3 hours. Remove foil and cook for a further 30 minutes.


Once cooked remove the lamb and place in a dish. Cover and allow to rest for 30 minutes. Meanwhile, place the roasting tin with all the vegetables and cooking juices on the hob on a medium heat. (You may need to add a little water to top up the juices) Add the wine and stir to mix together all the tasty pieces from the bottom of the roasting tin. After a couple of minutes drain through a fine sieve into a saucepan; return to the heat. Stir in the dissolved corn flour to thicken the gravy; season with salt and pepper to taste.

By Bowers Butchers, Feb 15 2015 08:16PM

Casserole is ideal comfort food and this dish, made with our award winning sausages, is a real winner!


Ingredients:


8 Bowers award winning traditional Norfolk sausages

4 Bowers chorizo sausages

100g streaky bacon, finely chopped

175g chopped onions

2 cloves of garlic, finely chopped

1 stick of celery, chopped

400g chopped tomatoes

1 tbsp. tomato puree

2 bay leaves

1 sprig of thyme

2 tsp. paprika

200ml good quality chicken stock

200ml red wine

400g butter beans

1 handful of chopped fresh parsley

Salt and pepper


Preparation:


Heat a little oil in a large non-stick frying pan. On a medium heat fry the sausages for about 8 minutes, giving them a little shake occasionally until they are browned all over. Transfer to your casserole dish and do the same with the chorizo sausage.


In the same frying pan, fry the bacon, onion, garlic, celery and carrot. Sweat off for 8-10 minutes.


Add the paprika, bay leaves and thyme and cook for a further 2 minutes stirring frequently.


Stir in the chopped tomatoes, puree, stock and wine and bring to a simmer.


Pour over the sausages, return the casserole dish to the heat, cover with a lid and simmer on a low heat for 20 minutes.


Drain the butter beans and add to the casserole. Cook for a further 5 minutes, stirring occasionally, until the sauce thickens.


Sprinkle over the parsley and season with salt and pepper to taste before serving.


Piers from Majestic Wine Warehouse, King's Lynn recommends the following:

"For this casserole, I'd go for a Chilean Carmenere. Carmenere is Chile's signature grape and really shows just how good the country's wines can be. Expect a full-bodied, juicy red with plenty of blackcurrant and bramble fruit and a lovely smoky finish which will really compliment the paprika in the dish."

By Bowers Butchers, Feb 9 2015 10:00AM

This tasty (and slightly more technical!) dish for your valentine's meal will show that special one just how much you love them.


Ingredients


2x 250g pork valentine steaks


For the madeira jus:

25g finely chopped shallot

1 crushed clove of garlic

1 sprig of rosemary

1 tsp. of honey

100ml madeira

100ml good pork stock

25g of cold butter


For the garlic confit:

12 cloves of garlic


For the fondant potatoes:

6 potatoes, cut into heart shapes using a cookie cutter, about 2 inches thick

100g of unsalted butter

100ml of vegetable stock

2 sprigs of thyme

Sea salt and freshly cracked black pepper


Preparation:

Start by preparing the garlic confit: simply take the cloves of garlic (complete, no need to remove skins) and place into a small pan. Cover with olive oil and season with a little salt and pepper. Place on a low/medium heat and simmer gently for about 30 minutes at 95C - don't boil them as this will make the cloves explode (not very romantic!)

For the fondant potatoes: peel the potatoes and cut into heart shapes using a cookie cutter. They should be about 2 inches by 2 inches. Rinse under cold water for about 5 minutes and pat dry with some kitchen towel. Melt the butter in a frying pan seasoning with salt and pepper. Place the potatoes into the pan and brown for about 4 minutes each side. Then add the stock and thyme, turn down the heat and simmer for about 10 minutes, ensuring the potatoes are cooked and tender. Remove the pan and keep warm.

Brush each side of your pork valentine steak with olive oil and season with salt and pepper. Place into a hot heavy frying pan or griddle and cook for 4 minutes each side. Set to one side and allow to rest for 4 minutes.

For the jus: In a pan heat a little oil, add the garlic, shallots and rosemary and fry for about a minute. Then add teh honey and stir. Once it begins to bubble add the madeira and stock and reduce by half. Drain through a fine sieve into a clean pan and return to the heat. When it begins to bubble add the butter and whisk to a glossy sauce. Add salt and pepper to taste.


Chef's tip: With the garlic confit don't worry about the amount of garlic! In the long cooking process the garlic flavour mellows and takes on a sweeter note. Don't throw away the used oil, but save it, as it will develop a lovely garlic flavour: great to use in a salad dressing.


Piers from Majestic Wine Warehouse, King's Lynn recommends the following: "I'd suggest a soft, supple New Zealand Pinot Noir. The pork will soften off the subtle tannins in the wine leaving the plummy, black cherry fruit flavours to pair with the meat. Alternatively you could just go for a decandent treat and crack open the Champagne to spoil the one you love. A rich, biscuity vintage Champagne would be a cracking match, or try a lighter, fruiter rose style to contrast with the rich, creamy potatoes."

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