Crombies Sirloin steak sandwich with avocado dip

Sirloin Steak with Avocado Dip Burger

Sirloin steak is fabulous on its own, but in fact there are many recipes to complement this delicious steak beautifully. Today, we introduce you to ” Sirloin Steak with Avocado dip Burger”. The taste of 28 day matured sirloin steak is balanced with avocado dip, and is sure  to set your tastebuds alight.  This recipe is recommended to serve 1.

 

Avocado Dip Ingredients:

1 Avocado

1 tbsp mayonnaise

2-3 Cherry tomatoes

Pinch of salf and dash of pepper

1/2 tsp of lime juice

1/2 tsp of sugar.

1 tsp of chopped coriander

Filling:

1 piece of sirloin steak

1 Burger Bun

Cheese slices (optional)

Fried onions (optional)

 

Method:

1. Cut the avocado in half vertically and twist it into two parts.

2. Use the spoon to scoop out the seed and the flesh. Be carefully not to use the spoon to harshly as we need the skin to decorate the plate later on.

3. Mix and mash the avocado and the rest of the ingredients and set aside.

4. Prepare you steak by seasoning with salt and pepper. Gently rub olive oil all over your steak.

5. Put the frying pan on medium heat and wait until it is piping hot.

6. Place your steak into a pan and let it cook for around 3 mins each side for mdeium rare. (It depends on thickness of your steak). We have used a steak that has a thickness of about 1 cm. For more info of how to cook perfect steak please visit http://blog.sausages.co.uk/cook-perfect-steak/

7. Once steak is ready, please let it rest for about 3 mins before slicing.

8. Prepare the base of your burger with your favourite vegetables, add avacado dip and place the slices of sirloin steak. Top up with fried onion.

9. Place the rest of the avocado dip back into the avocado skin to decorate before serving.

Pork pastry roll

Pork Pastry Roll

A nice and simple recipe for you to try out on the family.  Perfect to serve inside or out and ready in no time at all.

Serves 4

Cooking Time 30 mins plus 20 minutes

Preparation time 10 minutes

Ingredients:

500g Pork mince

I block puff pastry

100g diced potato

1 large onion

Oregano

Salt & pepper

2 garlic cloves

 

Method:

  1. Place the mince, chopped onion and potato in a pot and cook with a little stock to brown the meat.  Add more stock or water and cook the mince for around 20 minutes.  After 5 minutes add the crushed garlic, some oregano and salt & pepper to taste.
  2. You can add a little gravy granules towards the end but not too much as to overpower the mix.  We want the mix to be fairly dry.
  3. Cool the mix in the fridge – This process can be done the previous day.
  4. Heat the oven to 180c
  5. Roll out the pastry into a large rectangle.  Coat the edges with a little water to help stick the edges.
  6. Take the cold pork mix from the fridge and drain any excess liquid from the mix.  Using clean hands lift the mix onto the pastry making a line along the pastry just a little bit below the centre.   Leave enough room to crimp the left and right edges.
  7. Fold over the top half of the pastry forming a log shape.  Press the pastry together to shape.
  8. Place pastry log in the ovenand cook for around 20 minutes until golden brown.  Brush with egg wash if desired.
Pineapple fried rice1

Pineapple Fried Rice

A fresh and tasty recipe perfect for summer nights or sunny lunches.  You can select your favourite curry powder so this can be pleasant or as fiery as you like.  The sweet and sour of the pineapple gives this dish a really pleasant taste.

Serves 2

Cooking Time 20 Minutes

Preparation time 10 minutes

Ingredients:

1 Whole Fresh Pineapple

300g Cooked cold rice (Microwave pack or premade – must be COLD)

300g Meat (Pork or chicken)

50g Pancetta

1 medium onion

1 tsp curry powder

2 tbsp Oyster sauce

2 tbsp Soy Sauce

3 cloves garlic

Sugar

Butter

Cherry Tomato (6)

 

Method:

  1. Heat the oven to 180c.
  2. Slice the meat thinly trimming the fat to your desired level.  Chop the onion and garlic finely. 
  3. Cut the pineapple in half then scoop out the flesh with a spoon, taking care to remove the hard centre piece of the pineapple.  You will be left with two pineapple boats.
  4. Using a wok or large frying pan, heat oil and a little butter, then add onions, garlic and pancetta.  Cook for 30 seconds at high heat then add meat and cook for further 2 minutes.
  5. Reduce heat to medium high then add your 6 chery tomatoes cut in half.  Cook until you feel meat is almost ready (another 3-4 minutes depending on meat quality) then add the cold rice and start to mix through.
  6. Once the rice has broken up add the curry powder and stir in, then add the oyster sauce and soy sauce and continue to cook. Add about a third of the pineapple flesh (chopped) and a sprinkle of sugar over the whole pan.
  7. Continue cooking for a few more minutes stiring continuously as the mix will start to stick to the pan.
  8. Remove from pan and fill the two pineapple boats with your mixture.
  9. Place the boats in the now heated oven for 10 minutes to finish.
  10. Remove from oven, dress as desired and serve.

 

Marinated Steak

Marinated Steak Recipe from Stacebuds

Tequila Marinated Steak with Chimichurri

We thank Stacey Orr, from Edinburgh based food blog Stacebuds.com for this tantalising tequila / beef combo recipe. Perfect for dinner parties and even barbeques…try it yourself we know you won’t be disappointed.

Ingredients
Serves 2-3
600g First cut of Sirloin Steak

For The Marinade
Small Handful chopped Parsley
3tbsp Tequila
2tbsp Olive Oil
2 cloves Garlic Chopped
Juice of 1 Lemon
Juice of 1 Lime
1tsp Sea Salt and Black Pepper

For the Chimichurri
1 Red Pepper Chopped
Small Handful of Basil Chopped
Small Handful Coriander Chopped
Small Handful Parsley Chopped
1 onion Chopped
2 Garlic Cloves Chopped
1 tsp Ground Cumin
1tsp Chilli Flakes
2tbsp Red Wine Vinegar
2tbsp Extra Virgin Olive Oil
Sea Salt and Black Pepper

Method
Combine all the marinade ingredients together in a bowl and add the steak. Cover and marinate in the fridge for at least 2 hours.

To make the chimichurri, add all the ingredients into a food processor and pulse until a coarse sauce forms. Cover and set aside in the fridge for 2 hours. If you don’t have a food processor, chop all the ingredients finely and mix well.

Take the steak and chimichurri out of the fridge 1 hour prior to cooking. Pre-heat the oven to 150C/gas mark 2.

When ready to cook, heat a griddle pan over the highest possible heat. This will ensure a charred, smoky flavour on the outer surface of the beef. Make sure the pan is fully hot then take the steak out of the marinade and cook for 3-4 minutes on each side until well coloured (these timings are for a medium rare 600g piece of beef so be sure to adjust timings accordingly). If using one large Steak remember to brown the top and bottom of the steaks as well as the sides.

Transfer to a tray and cook in the oven at 150C / gas mark 2 for 10 minutes for medium/rare. If you like it well done keep in the oven for a further 5 minutes. Be sure to keep an eye on the cooking of the steak as timings will vary depending on the size and shape of the beef.

Remove from the oven and cover with tin foil.

Leave to rest for 10-15 minutes.

Carve your steak to your liking.

Serve with seasonal Vegetables or side salad.

Enjoy!

For step by step images and more info about the inspiration for this recipe please visit Stacebuds.com

Buy your Chateaubriand steak here.

Spiced Lamb & Spinach Recipe

Spiced Lamb Leg Steaks & Spinach Recipe

This tasty dish is sure to impress and only takes 30 mins from preparation to serving. The spinach adds a strong flavour and full of nutrients too. With thanks to Scotch Lamb for this recipe.

SERVES 4

Ingredients

4 120g Scotch Lamb leg steaks
2 tbsp tomato puree
1 red chilli
1 clove garlic, peeled
500g baby new potatoes
200g baby spinach leaves
30g butter or 2 tbsp olive oil
salt and pepper

Method

Mix the tomato puree with the chilli and garlic, both grated on a fine grater and season with a pinch of salt.

Spread this paste all over the steaks and set aside while you cook the potatoes in boiling water.

Preheat the grill to a high setting and cook the steaks for about 3 to 4 minutes on each side or until done to your liking.

When the potatoes are thoroughly cooked, drain well and shake the pan hard so that the potatoes split and release some steam.

Mash them slightly with a fork.

Add the butter or oil and return to the heat, add the spinach to the potato pot a handful at a time until it has wilted, season and serve with the spicy lamb.

Buy your lamb online today.

rack of lamb

Rack of Lamb Recipe

Spring is in the air and lamb is the meat of the season – so succulent and sweet.

We love this recipe from BBC Good Food. Why not try it yourself and buy your Spring lamb here.

Ingredients
4 racks of lamb (2 pairs of best ends), French trimmed
4 garlic cloves, roughly chopped
a big stalk of rosemary, needles stripped off and roughly chopped
8 tbsp light olive oil

Method

Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil.

Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.

Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper.

Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute.

Finally, brown the ends briefly so that all of the exposed meat is seared.

Remove and repeat with the remaining two racks.

Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.

Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature).

Carve into cutlets and serve on warmed plates with spring vegetables or mix it up with a chickpea stew.

Check out our other lamb recipes here.

rack of lamb

Roasted Rack of Lamb with Vegetables & Red Wine Sauce

Spring is in the air and nothing quite says spring like fresh lamb. So try this beautiful rack of lamb recipe with winter vegetables and red wine sauce.

SERVES: 2 PEOPLE

Ingredients:

4 chops from a Crombies Rack of lamb
2 tablespoons of butter
2 tablespoons of olive oil
2 carrots cut into cubes
1 courgette sliced the lengthways
1 parsnip diced
1 yellow and 1 red pepper (sliced lengthways)
1 white onion (finely chopped)
1 bay leaf
2 teaspoons of minced fresh garlic
2 thyme sprigs
1 pinch of salt and black pepper.
1 pinch of lemon zest and rosemary
2 tablespoons of maple syrup
1 cup of good red wine

Preparation:

  1. Preheat oven to 180°C.
  2. Prepare rack of lamb by scoring the fat into diamond shapes.
  3. Prepare coating sauce by mixing a pinch of salt, black pepper, lemon zest, fresh rosemary, 1 tablespoon of olive oil and 1 teaspoon of finely chopped garlic. Brush the sauce all over rack of lamb.
  4. Heat a skillet pan on high heat and add olive oil, then brown rack of lamb on all sides. Then transfer racks to a roasting pan and place it into the oven for 10 minutes for medium-rare. If you use food temperature probe, wait until internal temperature rise to 50-55 °C for medium-rare. After that time, bring it out from the oven and let it rest for 10 minutes before cut it.
  5. Start preparing vegetables after placing rack of lamb into the oven.
  6. Heat the oil and butter in a wide pan. Add the vegetables, garlic, and herbs over medium high heat, stirring occasionally, until the vegetables are cooked, about 15 minutes. Season with salt, black pepper and maple syrup.
  7. Pour in the red wine and bring to a boil, lower the heat, and simmer, cooked further for another 2-3 minutes. Continue to cook until the sauce is reduced.
  8. Place braised root vegetables and rack of lamb on a serving plate and serve immediately.

If you want to try this recipe you can buy our rack of lamb from the main shop

Roast beef

Mothering Sunday Recipes

Have you remembered that it is Mothers Day this Sunday 15th March? The Sunday when you are meant to go all out to make your mum feel like she’s a queen; when you ply her with fine food, fine wine and fabulous compliments.

We can help with the fine food at least as we now have a large selection of meat roasts and supply them with full cooking instructions so you simply can’t go wrong!

If you want something a little more low key but nonetheless special, consider sausages instead. We’ve got over 40 different types you can choose from. For example, try our ‘Wine Merchants’ beef sausage – a tantalizing treat of beef, red wine, basil, mustard, cheese and herbs. Serve with a creamy mash and cranberry gravy and watch your mum smile from ear to ear.

Recipe: Beef Sausages with Cranberry Gravy and Mash

Ingredients:

8 x Wine Merchants sausages
1 x red onion, sliced
2 x sprigs of Rosemary
1 ½ tablespoons of plain flour
750ml beef stock
4 x tablespoons Cranberry sauce

Method:

Cook sausages in a frying pan over medium heat, for 10 minutes or until browned. (Turn regularly to brown evenly)
Transfer to a plate, cover and keep warm.
Drain fat from the pan, leaving 2 teaspoons back.
Return pan to heat and add the red onion and rosemary.
Cook for 5 minutes, until the onion is soft.
Add the flour and stir for 1 minute before adding the beef stock.
Stir until smooth and combined.
Add cranberry sauce and bring to the boil.
Return the sausages to pan, reduce heat to low and simmer for 10 minutes or until gravy has thickened slightly and sausages are cooked. Season.
Remove and discard rosemary.
Serve with mashed potato.

South African flag and Crombies Sausages

Gluten Free Rugby Rolls

With thanks to one of our local customers for sharing her recipe, inspired by her home country and passion for the egg-shaped ball game.

No self-respecting South African rugby fan would even contemplate watching a game without a Boerewors Roll – and with good reason! These delicious tummy-warmers can now also be enjoyed by coeliacs and those needing to avoid gluten.

Ingredients:
Serves 4
4 Crombie’s Gluten Free Boerewors sausages
Pack of 4 Genius gluten-free, wheat-free and dairy-free white rolls

For the Relish:
1 apple
1 onion
2 cloves garlic
3 tomatoes
1 tablespoon sugar
Worcestershire sauce
Olive oil

Method:
Pan fry boerewors until brown and cooked all the way through
Grate an apple, finely chop an onion, crush garlic cloves, finely chop the tomato and fry in olive oil.
Add ½ tablespoon of sugar and Worcestershire sauce to the mixture.
Flavour with salt and pepper.
Cook until the onion is cooked and you have a thick sauce.

To Serve:
Butter rolls, place boerewors in each and add the sauce on top.
Sit back and enjoy the match!

Check out our range of Gluten Free Sausages.

Or find more inspiration from our recipe section.

gluten free mini sausage rolls

Gluten Free Mini Sausage Rolls

A party-food stalwart, sausage rolls were off the menu for anyone avoiding gluten. Not any more!

We just love these mini treats – another great recipe from Genius Gluten Free. We salute you!

Ingredients:
Serves 12

1 block Genius Gluten Free PuffPastry
400g Crombie’s gluten free Toulouse sausages
Choice of seasoning
Salt, pepper
1 egg, beaten

Method:

Preheat your oven to 220 degrees C.
Roll out the PuffPastry as per instructions on pack, ensuring that you keep the rectangular shape and square corners, as this will keep the pastry layers intact for maximum puffiness.
Take the gluten-free sausage meat out of the skins and mix in a bowl with herbs and seasoning.
You can alter the flavours here to suit yourself.
Spread the sausage meat over the pastry in a thin layer leaving a border around the edges.
Brush all edges with a little beaten egg.
Roll each half tightly into long sausage.
Once you’ve rolled the pastry, use a very sharp knife to cut the roll into approx 2 cm lengths.
Mark the top of the roll with knife and brush with an egg wash pastry.
Place these onto a non-stick baking sheet, brush with a little beaten egg and bake for 15 minutes until the pastry is golden.

To Serve:
These are equally as tasty hot or cold but do let them cool a little before savouring these bitesize treats.

Check out our Gluten Free Sausage range
Or gain further inspiration from our recipe section.