WELCOME TO THE RECIPE PAGES

Just click on the meat pages, and then go to beef, lamb, pork or chicken.

Beef Recipes

Lamb Recipes

Sauces

As a complement to a perfectly-cooked steak, a freshly-made sauce or a flavoured butter is hard to beat.

Sauce Bercy

4oz finely chopped shallots
2oz white wine
2 tablespoons of meat glaze
1oz fresh butter
Lemon juice and fresh parsley.
Salt and pepper

Cook down the shallots in a small pan with the wine. Stir in the meat glaze, season with salt and pepper, beat in the butter, then add a squeeze of lemon juice and the parsley.

Maitre d’hotel butter

3oz butter
Juice of quarter of a lemon
Heaped tablespoon of very finely chopped fresh parsley
Salt and pepper
This is enough for four steaks

Beat the parsley into the butter with a wooden spoon, seasoning lightly. Then add the lemon juice, make sure it is all beaten in.

Place on a very hot dish under the cooked steak.