<![CDATA[THE BUTCHERY LTD - BLOG]]>Fri, 10 Feb 2017 02:13:26 -0800Weebly<![CDATA[How to cook the best pork chops]]>Mon, 23 Jan 2017 14:14:15 GMThttp://thebutcheryltd.com/blog1/january-23rd-2017Picture

​For porky perfection (with crackling!),
​get yourself a pair of native breed chops,
​cut about an inch thick each, and follow these steps... 

Remove the skin and trim off any excess fat - if you leave a couple of centimetres on the chops, that will be plenty. (Keep the trimmed fat to render for roast potatoes!)
​Score the fat on the chops in a diamond pattern to help it to render when cooking. Do not cut all the way into the meat, a few millimetres will do the trick. (Note: it's much easier to do this step when the meat is cool i.e. at fridge temp and firm.) You can ask your butcher to do this if you prefer.
Prepare a quick salt cure with some sea salt and some flavourful aromats of your choice. Combinations that work well include:
- fennel seed, lemon zest, chipotle & garlic
- rosemary, garlic, black pepper & bay
- Sichuan pepper, chipotle, coriander seed & cumin seed

Use about a tablespoon of salt to a tablespoon of aromats for two pork chops. Combine the ingredients and rub into the pork. Leave to cure for at least an hour, and up to 3. Once cured, brush off any excess cure and pat the pork chops well with kitchen paper. The surface of the meat should be dry before cooking.

While the pork chops are curing, place the pork skin in a pan half full with salted water and bring to the boil. Cook for 15 mins, and then drain. Transfer the pork skin to some kitchen paper and dry well. Rub a few pinches of sea salt onto both sides of the skin, before laying flat on some greaseproof paper, just large enough to fold over the skin. Fold the paper over and place between two flat baking sheets. Place on the top shelf of an oven preheated to 230C and cook for about 15-20 mins or until the skin is golden and crackly. Check a couple times towards the end of the cooking time to make sure it doesn't burn. Remove from oven, and transfer to a wire rack to cool. Reserve until required. 

​When ready to cook the pork, place a heavy based frying pan on the hob over a medium high heat. After 2-3 mins of preheating, place the chops in the pan standing upright on their fat side. You can lean the chops on each other to keep them balanced. Render the fat for about 3 mins. By this point there should be a couple of tablespoons of fat in the pan. Turn the heat up to high, then start to cook the chops on each side for about 2 mins per side. You're looking to colour each side well with a nice initial golden crust.
Next, turn the heat down to low and add a good knob of butter to the pan. Begin to baste the chops with the browning butter using a metal spoon and by tilting the pan. Do this for about 4 mins, flipping every minute. This will help to develop the crust to a deeper golden brown. (Note: these timings will yield pork that is slightly pink in the middle i.e. medium. If you prefer it more done, continue to baste for an extra 2 mins for medium well, or 4 mins for well done.) Transfer to a dish to rest for 5 mins.

For the ultimate fried bread, toast some thick slices in the pan you've just cooked the pork in, turning so both sides go golden. Rest the pork on top as you're cooking, so any resting juices soak into the bread. 

Serve the rested chops with the crackling and sides of your choice. 

Recipe and photos by Mike Heywood, South London resident,
regular customer and Instagrammer extraordinaire.
Follow Mike on Instagram 

Native breed pork chops available from The Butchery Ltd shop
​in Forest Hill.

<![CDATA[Turkey tips!]]>Mon, 19 Dec 2016 10:24:59 GMThttp://thebutcheryltd.com/blog1/turkey-tipsPicture
Got the jitters about your Christmas roast? 
Have a read of these tips from some turkey roasting veterans.

Easiest Roast Turkey

We get our turkeys from Nick & Jacob at Fosse Meadows. As well as raising the best poultry in the land, they are dab hands in the kitchen and have a range of recipes on their site for making the most of their tasty birds. 

To roast a turkey, they recommend the following method:

Preheat oven to 230C/Gas Mark 8. Remove turkey giblets and reserve. Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil. Place the turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour. Remove the foil for the last half hour, then rest for half an hour after cooking. 

See the full method on their site,​ here

Mike's Turkey Tips

We asked our favourite local Instagrammer, Mike Heywood, to give us his best turkey tips. We ate his Thanksgiving turkey, so can testify to the deliciousness of the method!

3 easy steps for a perfect Christmas bird

1. Dry brine. Brining in its traditional sense (submerging the whole bird in a solution of salt, sugar, water & spices) is a proven method for locking in moisture, tenderising and seasoning the bird from outside-in and inside-out. Dry brining has the same effect, minus the water. The key ingredient is the salt, which once rubbed all over the bird initially draws surface moisture from the meat, then dissolves into this moisture before getting reabsorbed back into the bird taking along with it any flavourings and seasonings of your choice. (We used about 1.5 cups of sea salt mixed well with 2 tbsp each of ground coriander seed, fennel seed, black pepper & Sichuan peppercorns). It's important to also season the cavity of the bird well to enable the 'inside out' bit of the process to work. The bird can then be left on a tray, uncovered on the lowest shelf of your fridge, happily for 2-3 days. Dry brining also means you can do away with trying to find a vessel large enough to contain the bird plus a huge amount of water sitting precariously in the fridge! When ready to cook, just remember to brush off any excess salt from the surface, and wipe out the cavity with some kitchen paper as the bird will have taken all it needs by this point. 

2. Trussing.
This video shows a really great technique (on a chicken but works just as well for other birds) and explains why it's important to truss the bird well (protect the breast meat from drying out, encourages better air circulation and maximises crispy skin). Just ask your butcher for a bit of extra string when picking up your bird, and follow the easy steps in the video.

3. 2 stage cooking - low and slow, then high and fast.
​Cooking the bird first gently in a low oven for a long time enables even cooking, and helps to retain moisture. Holding the bird at its target internal temperature of 72-75C for as long as possible will also maximise tenderness as the natural enzymes in the meat get to work breaking down the fibres. A digital meat thermometer is the safest and most accurate way of achieving this. These are generally inexpensive and easy to find in most kitchen shops or online. Just insert the probe into the thickest part of the thigh, as close to the bone as you can get without touching it. Place the bird initially into a 100C oven, then once it gets to around 65C internal temp, turn the oven to 75C. In terms of timings if you can set aside a minimum of 5-6 hours, or even better up to 9 the effect only gets better. Finally, the high and fast stage. About 1.5 hours before you plan to eat, take the bird out of the oven. Turn the oven up to its highest setting and once super hot, return the bird to the oven and blast it for about 20 mins or until the skin is perfectly golden all over. Remove the bird from the oven and allow to rest uncovered for an hour, in which time your oven is free to finish off the other trimmings as required.  

A note about stuffing

Food safety guidelines recommend that stuffing is cooked separately to the bird – no, in fact, stuffed! We roll ours into a log, or cook in a baking dish like a meatloaf; or sometimes, we roll it into balls and cook it around the bird or vegetables for the last 30 minutes of roasting. 

In the cavity of the bird, we place a couple of sliced lemons or oranges and a good handgul of bay and thyme or sage. 
<![CDATA[Lamb keema curry with marrow bones & peas]]>Mon, 28 Nov 2016 15:08:00 GMThttp://thebutcheryltd.com/blog1/-lamb-keema-curry-with-marrow-bones-peasPicture
​Serves: 4

Preparation time: 15 mins

Cooking time: about 2.5 hours minimum, or up to 7 hours if desired

Traditionally made with goat meat, this preparation works equally well with lamb or mutton. Lots of slow cooked onions add a sweet savouriness, and the toasted spices give a warming and smokey background to the dish. The use of saffron, although a little unconventional, brings a deep richness, which alongside the fatty marrow, makes this a pretty perfect winter warmer. 

1 kg native breed lamb or mutton mince
500g lamb marrow bones (beef works too)
3 tbsp ghee (clarified butter – can be substituted with coconut, rapeseed or vegetable oil)
​3 good size onions, finely sliced
1/2 tbsp sea salt

1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1/2 tbsp whole black peppercorns
1/2 nutmeg
1 star anise
8 whole cloves
Seeds from 12 green cardamom pods
1 heaped tsp ground cumin
1 heaped tsp turmeric powder
1/2 tbsp ginger powder

6 good size garlic cloves, peeled & roughly chopped
3 red chillies, de-seeded if desired, finely chopped
2 tbsp double concentrate tomato paste
300g vine tomatoes, quartered

​Good pinch of saffron, optional
1 cup frozen petis pois (or garden peas)

500ml water, approx

2-3 tbsp fish sauce, to taste

Handful of fresh coriander leaves, to garnish

​In a large oven safe saucepan or casserole dish, heat 2 tbsp of the ghee on the hob over a medium heat. Add the sliced onions and the sea salt and begin to soften. Cook slowly until brown and smelling sweet, approx 20 mins.

Meanwhile, place a large frying pan over a high heat and add 1 tbsp of the ghee. Brown the lamb mince in batches taking care not to overcrowd the pan. This will help to avoid the meat from steaming and will develop a good deep colour. Once well browned transfer to a sieve or colander placed over a bowl to drain off any excess fat. Repeat until all mince is browned.

While the onions are cooking and the mince is browning, take a small frying pan and place over a medium heat. Once hot, add the whole spices (except the saffron), turn the heat down to low and dry roast until fragrant, approx 5 mins, shaking the pan occasionally. Once toasted transfer the spices to a mortar and pestle and grind to a fine powder. Combine with the other powdered spices and reserve.

Once the onions have browned, turn the heat up and add the garlic and chillies. Sauté for 3 mins, then add the spice powder, reserving a few teaspoons for later. Stir for about 20 seconds and then add a splash of water so the spices don't burn. Then add the tomato paste and keep stirring for 1 minute to cook off slightly. Next add the tomatoes. Continue to sauté for 2 minutes, then add the water and saffron. Stir to combine and once boiling add the browned lamb mince, again stirring well to combine. Once the mixture returns to the boil, turn the heat down to a simmer. Nestle the marrow bones standing upright around the curry. Cover with a lid and transfer to an oven preheated to 120C.
Slow cook for a minimum of 2 hours. The dish can be cooked for much longer if desired to really develop a deep rich flavour - up to around 7 hours or so. More water will need to be added and stirred in periodically to prevent it from drying out.

About 5 mins before serving, remove the curry from the oven and place over a medium heat on the hob. Check the consistency, stirring in a bit more water to loosen if required. Season with the fish sauce to taste. Mix in the frozen peas, cover and cook for 2 mins, or until the peas are defrosted and the curry is steaming hot.
Transfer to a serving dish and garnish with the coriander leaves and a few pinches of the reserved spice powder. Serve with steamed jasmine rice, and roti prata or naan bread.

If you’re lucky enough to have any leftovers they can be used to make a spiced shepherds pie. Simply top with some buttery mashed potatoes, laced with leeks sautéed with a teaspoon of the spice mix from this recipe. Place in a hot oven until warmed through then under a grill to brown the top. 

Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER

Native breed lamb and mutton available from The Butchery Ltd shop in Forest Hill.

<![CDATA[Pork belly salad with watermelon, chicory, Thai herbs & pickled chillies]]>Mon, 21 Nov 2016 12:21:08 GMThttp://thebutcheryltd.com/blog1/pork-belly-salad-with-watermelon-chicory-thai-herbs-pickled-chilliesPicture
Serves: 4
Preparation time: 15 mins, plus overnight stage
Cooking time: about 2 hours total

A Thai inspired preparation that balances sour, salty and sweet flavours to complement the fatty richness of top quality pork. Let this unassuming combination of ingredients bring freshness and zing to those cool autumnal evenings.
You do need to start the recipe the night before.

1 kg of native breed boneless pork belly

2 tbsp light brown sugar
1 tbsp sea salt
1/2 tbsp Chinese 5 spice powder

For the salad

1 small chicory heart, leaves separated and sliced
lengthways in approx. 1/2 inch strips

1/2 small watermelon, outer skin removed and cut into
approx. 1 inch chunks

Handful each of fresh mint, coriander and basil, roughly torn. Plus a few extra leaves for garnishing.

For the pickled chillies
2-3 medium red chillies, sliced (discard seeds if you prefer it less spicy)
50ml rice wine vinegar (white wine vinegar or apple cider vinegar works too)
100ml water
2 tbsp light brown sugar

For the dressing
Juice of 3 limes
2 tbsp palm sugar (light brown sugar works too)
2 tbsp fish sauce
1 tbsp  roast chillies in oil (such as the Eat The Bits chilli oil available at The Butchery, or others available in most Asian supermarkets, but if you're unable to get your hands on some you can substitute with 1/2 tbsp each of chilli flakes and sesame oil)

Place the pork belly in a saucepan with the sugar, salt and 5 spice powder. Add enough water to cover and place over a medium heat with the lid on. Once boiling, turn the heat down to a gentle simmer and leave to cook for an hour. Turn the heat off and allow to cool in the liquid.

​Once cooled to room temperature, remove the pork and discard the liquid. Pat the meat dry and place on a baking tray lined with greaseproof paper. Place another sheet of greaseproof paper on top of the meat and another baking tray. Place some weighty items on top to flatten the pork and transfer to the fridge to cool and set, about 4 hours or overnight.

Next, make the pickled chillies. In a small saucepan, bring the vinegar, water and sugar to a boil. Once boiling, add the sliced chillies, stirring briefly before turning off the heat. Allow to cool to room temperature before transferring to a clean jar or other sealable container. Place in the fridge to cool and reserve until required.

About 45 mins before you want to eat, preheat your oven to 200C, and place an oven safe pan on the hob over a medium-high heat. Take the pork from the fridge and transfer the meat to a cutting board. Cut the pork into approx. 1.5 inch cubes, and place skin-side down in the pan. After crisping the skin slightly on the hob for 5 mins, transfer the pan to the oven and cook for about 15-20 mins or until crisp and golden.

While the pork is crisping in the oven, make the dressing by combining all the dressing ingredients in a small bowl, whisking until the sugar has dissolved. Reserve until required.

Remove the pork from the oven and transfer to a plate lined with kitchen paper to cool it slightly.
In a large mixing bowl bring together the salad ingredients, pork belly and two thirds of the dressing.

​Toss the salad gently and then arrange on a serving dish. Drizzle over the remaining dressing, scatter the remaining herbs and a few pickled chillies. Serve with steamy hot jasmine rice.

Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER

Native breed pork available from The Butchery Ltd shop in Forest Hill.

<![CDATA[The Butchery Ltd’s Guide to Christmas Ham & Gammon]]>Mon, 14 Nov 2016 14:50:02 GMThttp://thebutcheryltd.com/blog1/the-butchery-ltds-guide-to-christmas-ham-gammonPicture
The best Christmas food is ham. Fact.
Here's our explanation of all things hammy. 

Gammon or ham – what’s the difference?

Broadly speaking, gammon is a pork joint that has been cured but is still raw. 
Once it is cooked, we call it ham.

What cut is a gammon, or ham?
We cure and sell the pork leg. We use the same pure bred, native, traditional breed pigs that we butcher for chops, shoulders, belly and sausages. 

What's "green" gammon?
Green means it has been cured but not smoked. We cure our pork legs in a salt and spice brine that we make ourselves. Whether you get a green or smoked gammon/ham is a matter of taste. Smoked gammon has been cured then smoked.

Should I get gammon or ham? 
Hard to say. It's nice to cook your own ham from a gammon; you get to choose how to do it, and the spices you use. It's also the most cost effective - but it does take time and a big pot, often in short supply at Christmas. We can cook you a ham, and you can glaze it yourself at home, or you can buy a glazed ham from us, all sticky and ready to go. 

At The Butchery Ltd, over Christmas, we sell the following:
Green bone-in gammon, £8.50kg
Green boneless gammon, £11
Smoked bone-in gammon, £9kg
Smoked boneless gammon, £11.50kg
Cooked ham, £16.50kg
Spiced marmalade glazed ham, £18.50kg

We don't sell bone-in joints that weigh less than 3.5kg. They would just be one weird big slice. If you want a whole leg, we can do that too.

How much do I need?
It depends what you want to do with it.
If you’re serving roast ham as a main course, we recommend you allow 300g per person of uncooked weight, plus more for extra hungry people and leftovers. 
If you want a Christmas ham for slicing for sandwiches and such, you will need to think about how many people you have, how much fridge space you have, how long you want to be eating ham for...

I bought a green gammon from you. Do I need to soak it? 
Generally, yes.
Here’s a useful way to test. 
Cut a thin piece of gammon off the end and fry it till cooked through. Leave to cool, then taste it. If it’s too salty, give the gammon a soak for a good few hours or overnight in cold water. If you are in a rush you can bring to the boil, then change the water and start the chosen cooking method, though not as effective.

I have a gammon, how do I make a glazed ham?
To start, always use a meat thermometer. 
Very briefly: Soak it, simmer it, skin it, glaze it, bake it quickly; internal temp should be 65C.
More details, still easy: Soak the ham as needed. Place the ham in a saucepan large enough to hold it, and cover with cold water. Add a few bay leaves, a scant handful each of fennel seeds, coriander seeds and allspice berries, halved oranges if you like. Turn on the heat and bring to a boil, then immediately turn down to a bare simmer, until the internal temperature reaches 60C (65C if you're not going to glaze until later), this can take a couple of hours.
Preheat the oven to 200C. 
Lift the ham out of the water, and set aside. Take off the skin with a sharp knife, leaving a good layer of fat. Score the fat into a diamond pattern. Put in the oven for 5 minutes while you make the glaze (with marmalade, honey, brown sugar, apricot jam, cranberry sauce, any sweetish chutneys in the fridge, maple syrup, golden syrup etc - whatever you like!). Pour/spread over the glaze and return the ham to the oven and cook till the glaze is sticky and burnished. Baste as necessary. You want the ham to have an internal temperature of 65C.
You can do the glazing stage later, on a cooled ham, in which case, simmer the gammon until 65C.

What other ways of cooking would you recommend?
Perhaps even more than a glazed ham, we like roast ham as a main meal. Soak as needed, then remove the skin, and slather the gammon with a dark glaze of spices, brown sugars and treacle, maybe some ale. Roast slowly in an oven preheated to 160C, basting with extra glaze as required, and cook so it’s sticky and really dark and 65C inside. 

Fan of crackling?
​We’ve used this recipe for crackling ham from Delicious magazine and had great success.

I need more recipe help!
There isn't a shortage of ham recipes out there. 
​Felicity Cloake’s perfect Christmas ham is a nice recipe and has some links to other recipes in the article.
Nigella likes to simmer it in cola or ginger ale .

How do I keep my ham?
We use a ham bag. That’s a soft cotton bag with a drawstring, or you can use an old, clean pillowcase or a tea towel. We mix a little vinegar with cold water, soak the bag, then wring it out really well. Then pop the ham in it, and keep it in the fridge. It helps it keep longer. Wash and then re-soak the bag in the vinegar solution every couple of days. 

TOP TIP for leftovers
Cheese and ham toasties are the best food probably ever, and the best use for Christmas ham and the Christmas cheeseboard post Christmas day. And we never get sick of having the Christmas ham about. But, if you're experiencing ham fatigue, slice or shred it into small pieces, portion it up in small bags and freeze it. Now you'll have emergency handfuls of ham to chuck into pea soup, chicken pies, spaghetti carbonara, on pizzas, in omelettes, etc..! Every freezer needs emergency ham. 

<![CDATA[Seared lamb hearts, mint oil, fennel & orange slaw]]>Mon, 07 Nov 2016 17:15:58 GMThttp://thebutcheryltd.com/blog1/seared-lamb-hearts-mint-oil-fennel-orange-slawPicture
Serves: 4 as a starter
Preparation time: 10 mins
Cooking time: 5 mins

Most lamb heart recipes out there call for slow braising, often with stuffing and wrapping with bacon to keep them from drying out during their long cooking process. This can be delicious when done well. But if you consider the heart as the lean, hardworking muscle that it is, then it follows that a high and fast quick cook between rare to medium rare to keep the meat tender and juicy should yield great results too. This recipe pairs the heats with a refreshing fennel and orange slaw with a spicy kick, and a mint oil for that familiar lamb pairing. 

2 lamb hearts, trimmed of excess fat, tubes and gristle

1/2 tsp fennel seeds
1/2 tsp red chilli flakes
1 tsp orange zest 
1 tsp freshly ground black pepper
1 tsp sea salt, or to taste
A drizzle of rapeseed oil

For the mint oil
8-12 fresh mint leaves
2-3 tbsp rapeseed oil
Pinch of sea salt

For the slaw
1 medium size fennel bulb, finely sliced
1/2 a medium sized white onion, finely sliced. Tops kept for garnish
Zest and segments from
1 orange
1 tsp red chilli flakes
1 tbsp mayonaise
1/2 tbsp wholegrain mustard
1/2 tbsp cider or white wine vinegar
1 tsp freshly ground black pepper
​1 tsp sea salt, or to taste

Cut each of the lamb hearts into about 4 equal size
and thickness portions. In a small bowl, combine with
the fennel seeds, chill flakes, orange zest, salt, pepper
​and rapeseed oil. Keep aside to marinate for 10 mins.

Next combine all of the slaw ingredients in a bowl,
mix well and set aside. Garnish with the fennel tops
before serving.

To make the mint oil, place the mint leaves in
a pestle and mortar with a pinch of salt and grind
​into a fine pulp. Add the oil and mix well until well combined.

  1. Warm a heavy skillet over a high heat. If you have any rendered
    pork fat handy (we always seem to) add a dollop of this to
    the pan. Otherwise a tablespoon of rapeseed oil will do.
    Once the fat is scorching hot, carefully lay the hearts into the
    pan dropping away from you. Safety first remember! Cook them
    ​for a minute a side before taking out to rest for a couple minutes. 


After resting, slice the hearts on a slight angle with
a very sharp knife. Season the cut faces with a little
sea salt. Serve along side a spoonful of the fennel
​and orange slaw and a drizzle of the mint oil.

Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER

Lamb hearts are available at The Butchery Ltd when we get fresh offal with our lambs. Please call the shops for availability.

<![CDATA[ Sausage pizza ]]>Tue, 23 Aug 2016 18:30:19 GMThttp://thebutcheryltd.com/blog1/-sausage-pizzaPicture
Serves: 4-6
Preparation time: 20 mins, plus 4 hours proving time
Cooking time: 10 mins
This pizza arose because we had some spare Butchery Ltd sausages from The Butchery Ltd kicking about. We used the Spanish ones, but you can use whatever you like, or have. If you don’t have all the ingredients, don’t worry – less is always more, they say. Especially when it comes to pizza. Enjoy!

For the dough starter
1 -1.5 cups all purpose flour
1.5 tsp yeast
4 tsp light brown sugar
2 tsp salt
250ml water
For the pizza dough
1-1.5 cups all purpose flour, plus extra for dusting

250g sausage meat, removed from casing
8 tbsp tomato passata
1/2 a white onion, finely sliced
1-2 good tomatoes, finely sliced
1 mozzarella ball, drained and torn into small pieces
1 tbsp dried oregano
Sea salt, to taste
1 tbsp approx. freshly ground black pepper
Chilli flakes, to taste
4 tbsp approx olive oil
​1 Combine the starter ingredients in a medium size bowl. Mix well, but don't worry if there are a few lumps. It'll all sort itself out. Cover with cling film. If making on the day, leave in a reasonably warm place for 2-3 hours to prove. If making the following day, pop into the fridge overnight for a slow rise.
2 After proving, the starter will have risen anywhere between 2-3 times its original volume. Add the same amount of flour to the mixture as you did at the start, folding into the starter mixture. Bring the mixture together. At this point it should look thick and sticky. Tip out as much of the mixture as possible onto a clean, floured work surface scraping the bowl as necessary, and begin to knead for about 5-10 mins. If the mixture feels too sticky add a little more flour at a time, but only as little as possible to keep it workable. To test whether it's had enough kneading press a finger gently into the ball of dough. If it springs back, it's ready. If not, keep going for a couple more minutes and test again.
3 Pour a little olive oil into the original mixing bowl and place the dough back in. Flip it over so that it's well coated in the oil. Cover again with cling film and leave to rise for 30-45 mins, or up to an hour if you have time.
4 After the first rise, knock back the dough by pressing it down with a fist to literally knock it down flat. Fold over a couple of times and re-cover with the cling film and allow to rise for the second time for another 30-45 mins, again, or up to an hour if you have time. 

5 About 20 mins before you want to make the pizza, preheat your oven to its highest setting. Place a heavy bottomed oven-safe pan on the hob over a medium heat. Split the dough into 2 (if you like a thicker base) or 4 (if you prefer thin). Pour a little olive oil onto your work surface and take a portion of dough and flatten it out with your hands, as evenly as you can to the size of your pan.
6 At this point it's good to make sure you have all your topping ingredients lined up and ready to go, as you'll need to work fairly quick once the dough hits the pan. Place the pizza dough onto the hot pan and carefully spread out flat. Spread a couple of tablespoons of the pasatta evenly over the dough, leaving about half an inch clear from the edge. Next take a quarter of the sausage meat (or half if you're doing two pizzas) and spread thinly over the pasatta, pressing down into the dough. Dot the mozzarella (again a quarter or half depending) in 5 or 6 lumps around the pizza, followed by a sprinkling of the finely sliced onion. Place a few of the thinly sliced tomatoes over the top. Season with a little sea salt, freshly ground black pepper, chili flakes and some dried oregano. Drizzle with a little olive oil before placing in the preheated oven, on the top shelf. 

7 Cook for about 8 minutes or until the crust is golden and the cheese nice and oozy. Carefully remove from the pan and cut up into slices in the size of your choosing. Enjoy with your favourite glass of pizza friendly wine.
Repeat for the next pizza, or three! of course if you have multiple pans you can do a couple at a time.

Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER

Traditional and native breed pork sausages are available at The Butchery Ltd, in a variety of flavours. We also stock some excellent Italian wines. 

<![CDATA[Pork Belly Ribs]]>Tue, 16 Aug 2016 15:24:53 GMThttp://thebutcheryltd.com/blog1/pork-belly-ribsPicture
Serves: 4
Preparation time: 5 mins, plus 6 hour cure (overnight is best if you have time)
Cooking time: 4-6 hours low and slow, followed by 5 mins high and fast

This recipe uses three simple techniques - cure, slow cook, then char to bring out the best in this economical cut. The combination of salt and sugar in the cure help to tenderise and season the meat from within. The additional seasonings can then be down to whatever you’re into.
Once cured, simply put them on to slow cook, then forget about them. Then come back a little later to finish them on the grill. Easy.

about 1kg of pork belly ribs, allow 1 meaty rib per person, in one piece - you can separate the ribs later
For the cure
2 tbsp fennel seeds
2 tbsp red chilli flakes
2 tbsp freshly ground black pepper
2 tbsp lemon zest
2 tbsp sea salt
2 tbsp light brown sugar

1. Combine the cure ingredients in a bowl. Rub evenly over
all surfaces of the meat. Next, wrap well with cling film and place in a dish in case of leakage. Refrigerate for a minimum
​of 6 hours, or overnight if possible.

​2. After the curing stage, take the ribs from the fridge and remove the cling film. Brush off the excess cure, and pat well with kitchen roll. Place the ribs in a slow cooker set to low and cover. If necessary, cut the slab of pork belly into half so i fits in the cooker/casserole dish. Cook for 4-6 hours or until the meat is tender and is starting to pull from the bones. If you don't have a slow cooker, not to worry - you can either use a lidded casserole dish or a roasting tin covered with foil, and cook for the same amount of time in a low oven set to around 90C. There’s no need to add any liquid. The pork’s natural fat will render and keep the meat juicy as it cooks.

​3. When the pork is cooked through and tender, it's time to finish them. However, the pork can sometimes be a little delicate, especially if the meat is coming away easily from the bones.
So for best results, let the pork slabs cool a little. This way they can firm up a bit before hitting the grill, and will let you build a nice outer crust. Slice in between the ribs, so you have a portion for each person. 
Now, you can take the ribs and char them over some hot coals to give them an extra smokey note. (If it's not BBQ weather, give them some time under a hot grill.) A couple minutes a side over a high heat will do the trick.

​4. Serve them up with some sides  - perhaps BBQ sweetcorn, peppery salad leaves, and some pickled red onion to cut through the pork’s fatty richness. 

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 

​Native breed pork is always available from 
The Butchery Ltd.

<![CDATA[ Roast chicken with nduja butter ]]>Mon, 04 Jul 2016 12:57:05 GMThttp://thebutcheryltd.com/blog1/-roast-chicken-with-nduja-butterPicture
Serves: 4-6
Preparation time: 10 mins
Cooking time:  approx. 1 hr

Roasting a chicken with a compound butter under the skin serves two purposes. Firstly it keeps the breasts from drying out, allowing you to roast the bird at a high temperature to achieve a crisp skin along with tender, juicy meat. Secondly, it adds extra flavour to the bird, seasoning from within as it melts. Combining this process with the spicy, smokey, porky umami-bomb that is nduja seems a heavenly match.

​1 Fosse Meadows free range chicken, as large as you need 
125g butter, slightly softened
125g Moon's Green 'nduja - mild or fiery, your choice
1 lemon, zested and cut into wedges
2 tbsp olive oil or rapeseed oil
A few sprigs of rosemary & thyme
1tbsp plain flour
200ml white wine
250ml chicken stock
Sea salt & black pepper to taste

​Preheat the oven to 200C. Next, take the nduja and break up into small pieces with your hands, then roughly chop with a knife. Combine with the butter, along with the lemon zest. Season with salt and black pepper. (If using salted butter, you may not need to add extra salt, especially as the nduja will also be a little salty.) Place in the fridge to firm slightly.
Starting from the cavity-end of the breast, carefully loosen the chicken skin away from the meat with your fingers, taking care not to tear. If you have a large bird, the handle of a plastic spatula or similar can useful to reach over to the far end of the breast. Then, in small batches, carefully work the nduja butter under the skin, smearing down over the breast meat so that it is evenly coated.
Drizzle the oil over the outside of the bird, rubbing all over to coat evenly. Next, season the skin with black pepper and salt - the salt will help it crisp up in the oven. Season the inside of the cavity, and place a couple of the lemon wedges inside along with a sprig of rosemary and thyme for good measure.
​Place the bird onto a roasting tin with a metal rack or trivet to raise it up and allow the heat to circulate all over once in the oven. If you don't have one of these, a few roughly chopped onions, celery and carrots in the bottom of the roasting tin will do the trick. Plus these will caramelise nicely and be delicious to eat with the bird, or you can mash them up and use them to boost your gravy!
Place the bird in the preheated oven. Roasting times will vary depending on the size of your bird - around 45 mins for a small one, and up to 90 mins for something a little larger. The best way to check when it’s done is to use a meat thermometer - once the thickest part of the leg has reached about 68-70C, it’s time to take it out. Transfer the bird to a separate dish and allow to rest. Whilst resting, the residual heat will continue to raise the internal temperature by about 5 degrees. If you don't have a meat thermometer, the old ‘juices run clear’ check is your safest bet.

​Whilst the bird is resting, take the roasting tin and spoon off some of the excess oil leaving about 1-2 tbsp. (Save it for roast potatoes!) Place the roasting tin over the hob on a medium high heat and when hot, add the flour and cook out. Once the flour has browned slightly, add the white wine to deglaze the pan. Using a wooden spoon, scrape the bottom of the pan to release those precious caramelised bits of flavour. Once the wine has reduced by half, add the chicken stock, and reduce by half again. Transfer contents to a small saucepan and keep warm until required. It would do no harm to crumble some extra bits of nduja into the gravy, should you feel so inclined.
At this point the chicken should be well rested. To carve, take a sharp knife and begin by removing the legs. Then make a cut at the joint between the leg and the thigh to make four dark meat portions. Slice the wings at the joint closest to the breasts. Next, carefully remove the breasts by slicing along the breastbone and working your knife along the ribcage. Once removed, slice the breasts into about 2cm pieces. Transfer to a serving platter. Add the resting juices to the gravy.
Serve alongside roast potatoes and some green leafy veg like kale or cavolo nero, and a good drizzle of the nduja laced gravy. 

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
Fosse Meadows free-range chicken, Moon  Green 'nduja and Abernethy butter are all available from The Butchery Ltd.

<![CDATA[Beef nahm dtok]]>Mon, 18 Apr 2016 14:10:31 GMThttp://thebutcheryltd.com/blog1/beef-nahm-dtokPicture

Serves 4-6
Preparation: 10 minutes
Cooking: about 10 minutes, plus 10 minutes resting time - though will depend on the thickness of your cut

Nahm dtok ("waterfall beef") is a spicy Thai salad that delivers maximum flavour for minimum effort. The zingy dressing of fish sauce, lime juice and palm sugar and combination of fresh herbs deliciously complement the robust flavour of seared dry-aged beef.
We've used a forerib chop and picanha in this salad, but any steak will work - sirloin, rump, denver, flat iron, bavette, chuck eye... Pick your favourite!

​It's best to use larger pieces of meat, cooked whole to develop a good crust before resting and slicing.
Also, cooking the beef on a charcoal barbecue will
​give the best result, but if it's cold or wet outside, a heavy-based pan on the hob will be fine. 

1kg of your favourite steak cuts of native breed beef

30g fresh coriander, smaller stalks roughly chopped and leaves roughly torn
30g fresh mint, leaves roughly torn
4 spring onions, finely sliced on the diagonal
1 cup unsalted peanuts, lightly toasted in a dry pan, then lightly crushed
Salt and pepper to taste

To serve
Steamed jasmine or sticky rice, and vegetables - we chose chopped cucumber and grilled aubergine
For the dressing
100ml fish sauce
100ml freshly squeezed lime juice
2 tbsp palm sugar (or soft brown sugar)
1 tbsp sesame oil
4 cloves of garlic, peeled and finely chopped
1 red chilli, finely chopped
2 tsp died red chilli flakes
1/2 thumb-sized piece of ginger, peeled and finely chopped
1. If your meat is in he fridge, take it out an hour or so before you plan to cook it, to allow i to come up to room temperature.
If you're cooking outside, allow enough time to fire up the coals. 

2 Combine all the dressing ingredients, whisking well
​until the sugar is combine. Set aside, with dishes of the herbs, peanuts and spring onions, until needed. 

3. When you're ready to cook the beef, lightly brush the surface
of the meat with a little vegetable oil before placing on the grill.
If cooking indoors, make sure your pan is searing hot. Cook the
beef over a high heat for 2 minutes, before turning. Repeat this process until you have reached your desired level of doneness.
For this recipe, rare to medium is recommended (between 45C and 55C internal temperature). If you prefer to your more well done, continue to cook for longer. Once cooked, place the meat in
​a dish and allow o rest in a warm place for the same amount of time it was cooked. 

4. Once rested, take a sharp knife and slice the meat against the grain on a slight angle - slices should be about 5mm thick. In a warmed serving dish, combine the slices of meat with two-thirds of the coriander, mint, spring onions and peanuts. Pour the salad dressing over and lightly toss. Garnish with the remaining herbs and peanuts. Serve with steamed rice and any vegetables you like. 

Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER

Dry-aged, native breed beef is available at The Butchery Ltd.