Recipe ideas powered by 'Meatline Chef's Kitchen'
"I get way too much happiness from good food."
Join us for new ideas and a little bit of 'knowhow'.
The classic sauce for steak
Diane sauce is a classic, apparently originating to pay homage to Diana, Roman Goddess of animals and the hunt.
As with our peppercorn sauce recipe we want your sauce adventures to be carefree and simple. A homemade sauce is so much better than a similar tinned or dry packet mix so give this one a try to jazz up your steaklife. Keep it loose- no exact measurements here.
Have these ingredients ready chopped prior to cooking your steaks: mushrooms, shallots or onion, garlic and fresh tomato. Fresh herbs are a great option: thyme and parsley- flat or curly. A couple of splashes of brandy, Dijon mustard, unsalted butter, gravy stock and cream, salt & pepper.
Cook your steaks to slightly under your preference and set them aside to rest.
Making sure the pan has slightly cooled add the butter and half the brandy to mix with the cooking juices. Toss in the chopped vegetables and bring up the heat to brown them off. Add the liquids (3/4 cream and 1/4 gravy). Add in the herbs and mustard. Simmer till you achieve a mid brown and blast a bit of pepper into the mix. Add the steaks into the pan to bring them just back up to heat. Serve up the awesomeness!
Here at Meatline we always look for inspired ways to help our customers make the most of their weekly meat spend. This month we are looking at some of the lesser known cuts that many customers may not be aware of, or have any idea how to cook.
Our featured cut this month is the humble lamb neck fillet; known back in the day, on the bone, as Scrag End: a particularly unflattering name for such a versatile part of the lamb that was predominantly used for pauper’s stew ( with potato, pearl barley and root vegetables). We offer this cost-effective cut without any bone as neck fillet, either diced or whole to your specification. We also supply scrag end on the bone.
A general rule is to cook lamb neck slowly and lovingly; perfect for a Lancashire Hotpot or spiced up for an authentic lamb Rogon Josh. It is best to dice the lamb prior to cooking to allow the heat to permeate into the cuts evenly over a prolonged cooking time. If you can also marinade the meat and leave for 24 hours prior to cooking you will not only enhance the flavour but also add an extra layer of tenderisation.
Make it ‘Dinner Party’ Special
For the more gastronomical amongst us, as a dinner party spectacle, try your hand at a crowd pleasing Moroccan Lamb. Follow the link HERE for a super easy recipe, with follow-on links to several other great slow cooked lamb recipes that will make the most of this highly under-rated cut of meat.
It’s a constant battle to keep coming up with interesting recipe ideas to feed the family. We hope that by showing you some of our lesser known cuts of meat (that also save you a bit of money) together with a few simple recipe ideas, we can provide a bit of helpful meal time inspiration.
Crank up the Lamb Glamometer!
Any of the lamb dishes highlighted in our recipe links will all benefit from a dollop of zesty mint raita. Chuck a couple of teaspoons of yoghurt into a cup, together with a spoon of mint sauce. Add the zest and juice of half a lemon or lime. Season with salt, pepper and a pinch of ground spice. You can grate in a bit of cucumber, add some pomegranate seeds and ground almond too, or a pinch of Cajun to provide a hearty kick. Lamb and mint heaven!
We hope this has provided you with a bit of foodie inspiration. Why not post a photo and brief description of your lamb neck recipe on our Facebook page and we’ll pick our favourite at the end of Spring. We will even reward your thrifty genius with a little Meatline something for your efforts.
Good luck and happy cooking, the Meatline family