When we took out our wine bar last October, we wanted to really make the most of the space it provided by filling the shelves with new products from our busy factory over in Leyton. Miranda and Bev had had a really good time making new things, we’ve enjoyed trialling them in the shop – and our lovely customers seem to have enjoyed taking them home and giving them a try!
Here’s what we’ve had new on the shelves recently. Everything is in store for the weekend – come in and give it a try!
The Barnsley Chop.
This cut is the saddle of the lamb, so where the chops end and the rump begins. When you see the piece, you’ll see the bone in the middle, like two chops joined together, and the meat around it is full of flavour with just the same tenderness as a chop or cutlet.
Miranda’s Cooking Tip: Cook it just a little lower and slower than you would a chop. So for frying, a medium heat for 8-10 mins, and same for grilling or BBQ. They’re also perfect for slow cooking – chuck them into a pan or stock pot with some butter, white wine, rosemary and lots of garlic and let the lamb fall off the bone. Hungry appetites will like one to themselves or two smaller portions from each cut if you’ve got some hearty accompaniments.
Rib-Eye Cap Steak.
This rarely gets served as a steak and it’s crazy that it doesn’t. Like the featherblade, flat iron or hangar steak, it’s not as easily tender as the ‘Top 4’ (fillet, sirloin, rump and rib-eye) but also like those other ‘butcher’s cuts’, everyone who discovers this always comment on how much more flavour it can hold. And cooked right, it’ll be just as tender.
Miranda’s Cooking Tip: Dry the steak with kitchen roll first, sprinkle a little sea salt, let it stand for 20mins(I do this with every steak). Then get a griddle or frying pan steaming hot with a little butter (and garlic if you like) and sear the steak all around so that all the surface area is greyed. Then turn the heat right down to just below medium, tip in a jar of Bearnaise Sauce or Green Peppercorn Sauce and then simmer for 8-10mins, turning a few times.
Slice it into strips on your plate and then pour the rest of the sauce from the pan over the top.
Matches well with our range of Saltverk Icelandic Salts.
Our Boston Beans have been in the shop for three weeks now and we’ve already had to up the numbers! Like Baked Beans should be, with added marinaded diced pork shoulder. We slowly bake the haricot beans in tomatoes, seasoning, and brown sugar and add the diced pork so the beans are thick and creamy and the pork lovely and tender.
Miranda’s Cooking Tip: Hob cook or microwave as you would a tin of baked beans and then serve with mash or jacket potato or on toast. As one customer said, “I can never go back to Heinz beans again!”
Lamb, Beef & Chicken Stocks
We’re also now making our own Beef, Lamb and Chicken Stock. They’re very simply made by simmering our fresh meat bones with carrot, celery, onion (‘mirepoix’), some seasoning and a little apple cider vinegar.
Miranda’s Cooking Tip: These are great to use as a base for gravy, casserole or soups or just reheat and drink as the most natural way to absorb healing and strengthening minerals into your body.
We’re trialling new things in the shop all the time. Come in and see what we’ve got on the sample plate!