Moroccan Spiced Chicken, Couscous, Tzatsiki

We are now selling a delicious Mediterranean couscous mix, so I thought I would experiment with some moroccan flavours for a delicious, easy, mid-week meal. The whole pack can be used for feeding 4-5 people, or if like me you are only feeding one, will last you a while. I used an Andrew's chicken thigh over chicken breast: while most people shy away from leg meat, it is a lot cheaper per kilo and stays extremely succulent and moist. I removed the bone quite easily, gradually taking the knife close to the bone to cut the meat away, so the thigh would lay flatter when cooking. Alternatively we sell skinless and boneless chicken thighs, or you can leave the bone in.

Serves 1 

1 Chicken Thigh- 1 packet of Mediterranean Couscous- Harissa Paste- Cumin- Herbs- Olive Oil- Greek Yoghurt- Cucumber- Mint

In a bowl mix a tablespoon of olive oil with the same of harissa paste, adding mixed herbs, coriander and cumin as you wish, to make a paste. 

Apply this to the top side of the thigh, rubbing into the skin. Leave to marinate for 2 hours at least, covered in the fridge. 

In the meantime I made a lovely tzatsiki to calm down the heat of the harissa. Simply take 2 heaped tablespoons of greek yoghurt and add some grated cucumber and a handful of finely chopped fresh mint. This is ever so cheap to make, healthy and lovely as it is so fresh. You could always make a bigger amount and save it as a dip for another occasion! 

When it comes to cooking heat a pan with a teaspoon of butter. When the pan is hot, add the chicken skin side down to crisp up the skin. Turn over perhaps after 4 minutes, making sure it is brown on both sides and cooked through.  In the meantime cook the couscous to the packet instructions. Slice the chicken and place on top of a bed of couscous, with a large spoonful of tzatsiki on the side. Hope you enjoy, L x

N.B this would also be lovely with our new season's lamb cutlets!

Haloumi Heaven

Finally the sun is shining so I decided to make one of my favourite summer dishes. I may not have been able to grill it on the barbecue but this basic haloumi recipe is still delicious fried in a pan. Haloumi is also a great cheese to buy and have in the fridge ready for when the sun does come out as it has a long date on it until opened; this shouldn't be a problem, it is so yummy it soon gets eaten up!

Four simple ingredients for your basic haloumi: half a block of cypriot haloumi cheese from Andrew's, 2 crushed garlic cloves, extra virgin olive oil, dried mixed herbs. Haloumi can take a LOT of flavour so don't be shy on your garlic and use as many fresh herbs or spices as you think best. Slice into 4. Leave to marinate while you prepare a salad or accompaniment. (Andrew's sell a great Mediterranean couscous that would go well). Heat your pan on a high heat. Add the haloumi and cook browning it each side making sure you let the cheese soften, you will see it changing texture. Slice into pieces, serve and enjoy! 

New Season's Lamb

It would have been great to visit the new season's lamb with Dad and others from the Q Guild this afternoon... But I think these pictures he took really do speak a 1000 words. It's such a good feeling to know that the lambs we sell are able to roam in these beautiful surroundings at Bridge Farm Chelsworth, only a ten minute drive from the shop.

Q GUILD

The Q Guild is a national guild representing "the highest quality butchers and independent meat retailers in the UK". Naturally it is an organisation that we are really proud to be apart of as Q Guild status is only awarded to those up keeping the highest standards: not only in quality of meat, but also in hygiene. We were especially pleased to be awarded a distinction in both quality and hygiene this week. The Q Guild is also great for meeting other peers in the industry to bounce around new ideas. Next week we are inviting some butchers from the southern eastern region to show them our shop and to visit our spring season lamb being born... Very exciting, so look out for pictures soon! 

Easter: José Pizarro's Slow Roasted Lamb Shoulder

I cannot praise this recipe enough, apart from saying it is THE lamb recipe to go for when cooking shoulder of lamb from spring onwards. It's not exactly barbecue weather as it usually is at this time of year but... this recipe is super easy to do in the oven, is delicious with salad and new potatoes, and makes a welcome change from the usual roast leg of lamb with rosemary recipes we start to see at Easter time. Shoulder of lamb is an underrated cut, because of which it is also much cheaper than the leg. The slightly fattier appearance may put people off but slow cooked gently, as in this recipe, the fat simply melts away keeping the joint moist and delicious. Back to the recipe, you simply marinate the lamb in a bottle of white wine, crushed garlic and parsley for 2 hours, before cooking in the oven for 3 hours at 140ºC, basting the meat in its wine infused juices every so often. Click here for José Pizarro's easy to follow recipe and enjoy.