burns-cake

Haggis Cake

As a mark of respect for Robert Burns, Sandy Crombie has been working on the idea of this amazing haggis cake which could serve 8 people.

Yes, it is simple, but it can turn your Burns’ night into a memorable meal.

After cooking the haggis, neeps and tatties, simply layer the haggis (bottom), tatties (Middle) and neeps (top) in a cake ring on a cake stand, making sure each layer is well pressed down. Then release the ring once you are happy.

Slice up the haggis cake and smother with whisky and pepper sauce. You can reheat each slice in the microwave if it starts to get too cold.

To make this big haggis cake meal you will need:

– A stainless steal cake ring (we used 8″ Stainless Steel Funnel Cake Mold Ring)

– Tatties 600g.

– Neeps 300g.

– Haggis 900g

Do not forget to read the address “to a Haggis” and decorate the dinner table with our new Burns’ placemat mats or some Burns’ napkins. Enjoy you Burns Night!

slicing-haggis-cake

BBQ sausage

Summer side-dishes

This week we are working on summer side-dishes, which will guarantee extra flavours for your summer cuisine. We have tried and tasted them all and we love them. They are great for both indoor and outdoor dining, and more importantly, they require a minimal cooking time. Forget the old recipes for potato salad and soggy coleslaw and thy these crackers.

Elote (Mexican Grilled Corn) (Serves 2-3)

Ingredients:
2 ears of corn, husked
2 tablespoons of mayonnaise
1 teaspoon freshly squeezed lime juice, or to taste
2 teaspoon chili powder, or to taste (leave some for garnishing)
Salt
freshly ground black pepper
2 tablespoons of melted butter
4 tablespoons of grated parmesan (leave some for garnishing)

Methods:

1. Combine all ingredients in a large mixing bowl and mix well until combined and slightly thickened, but leave out half of the chilli powder and parmesan as we need them for garnishing.
2. Rub ears of fresh corns with the mixture above and leave it to rest for couple of minutes.
3. Prepare the outdoor grill or griddle pan on medium heat then place ears of corns on the grilling rack. Turn them occasionally until cooked through, roughly about 10 minutes.
4. Garnish them with chilli and parmesan as you desire.

Tips: if the corn are too dry during the grill – then keep brushing the sauce over them. Great with steak, grilled chicken and kebabs.

 

Corn

Vitamin C booster – Fruit Salad (Serves 2-3)

Ingredients:
1 sweet red apple (chopped into small chunks)
1 sour green apple (chopped into small chunks)
200g. of chopped pineapple
4-5 small cherry tomatoes
2 Tablespoons of mayonnaise
2 Tablespoons of apple juice
2 teaspoons of caster sugar

Method:

Mix all the ingredients together until well combined and serve. Great with fried chicken, Scotch Eggs and haggis bon-bons.

Fruit Salad copy

BBQ Bacon Wrapped mushrooms

Ingredients:
4 rashers of Crombie’s Back Bacon
50-80 g. of Buna-Shimeji Mushrooms

Method:

  1. Place mushrooms on each rasher of Bacon and wrap them up tighly.
  2. Insert skewer to the bacon wrapped mushroom
  3. Grill them on BBQ (Recommend on the medium heat for 5-6 mins). You can also use the frying pan or the oven, but keep an eye on them as them will quickly burn.

Tips: No need for seasoning as there is saltiness in bacon.

Bacon wrapped

BBQ Marinated Aubergine (Garlic, butter and chilli)

Ingredients:
1 Purple Aubergine (should be able to slice 4-5 pieces)
1 tablespoon of olive oil
1 Crushed Garlic (1 clove)
2 tablespoons of melted butter
Salt and Black pepper
1 teaspoon of lime juice
Optional garnishing ingredients ( chilli, parmesan cheese and coriander)

Method:

  1. Mix butter, olive oil, garlic, salt and pepper together
  2. Cut aubergine lengthways and set aside
  3. Coat aubergine with the mix from the sauce in step 1
  4. Put back to the fridge for 15 mins
  5. Bring them to grill, at this stage we suggest to grill aubergine slowly to aviod a quick burn.
  6. Grill for 12-15 minutes untill it crisps outside and is tender inside.
  7. Garnish with parmesan, coriander and chilli as you desire.

Tips: You can notice the readiness of aubergine when you no longer see the white spongy texture.

Grilled Aubergine

 

 

 

 

Smokey Joe

Terms and conditions to our Weber BBQ competition

1) The Promotion is open to residents of the United Kingdom who are aged 18 years or over, except employees of Crombies of Edinburgh, their affiliated companies, their families, cohabitants, agents or anyone professionally connected with the Promotion.

2) No purchase is necessary for entry into the Promotion. Entries received after the relevant closing date will not be accepted.

3) Only one entry per valid email address is permitted. Only fully completed entry forms will be accepted. Incomplete or unreadable entries will be disqualified.

4) The winner will be notified by email within 3 days of the relevant draw. If a winner cannot be contacted within 7 days of the relevant draw, the promoter reserves the right at its absolute discretion to withdraw prize entitlement and award the prize to a substitute winner drawn at the same time as the original. The prize is non-transferable and there is no cash alternative for the prize.

5) By submitting an entry, entrants acknowledge and accept these terms and conditions and agree that the winner agrees that their name may be released if they win a prize, and consent to any post-event publicity.

6) By submitting an entry, you will be automatically opt-in to receive our newsletter, you can opt-out at any time by clicking the unsubscribe link at the bottom of every email or by contacting us and asking to be removed from our list.

7) The color of the Weber BBQ is Red, and cannot be changed.

Hasselback potato with bacon and cheese

Hasselback potato with bacon and cheese

Ingredients:

2-3 large potatoes (medium sized jacket potatoes)
3-4 rashes of streaky bacon for 2-3 potatoes
2-3 teaspoons of butter
a sprig of rosemary
Half of a whole garlic (see photo)
A pinch salt and crushed black pepper
1 cup of Grated cheese and a couple slice of cheese

Methods

1. Preheat the oven to 180 C (fan assited)

2. Slice the potato into thin slices, making sure you do not slice all the way through. We recommend you slice at around 3-5 mm, this will help to hold your stuffing better.

3. Slice cheese into a rectangular shape, thin enough to insert in to sliced potatoes.

4. Slice streaky bacon the same size and shape as the  cheese and start to fill them into the  potatoes. We recommend you place the bacon and cheese alternately into the slits.

5. Drizzle olive oil over the filled potatoes and season with salt and pepper. Then add a teaspoon of butter on top of each potato.

6. Place potatoes in a baking tray and add fresh garlic and fresh rosemary before baking.

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6. Bake for 1 hour and 10 minutes ( Time depends on potato size, we used medium sized jacket potatoes). Add grated cheese and some more bacon on top of potatoes 20 minutes before end of cooking time.

Enjoy!

Potato basket with easter lamb

Easter lamb in potato basket

Ingredients:

To make a potato basket you need:

  • 1-2 potatoes (Select big potatoes for jacket potato recipe)
  • 2- 3 teaspoons of plain flour
  •  500 ml. of sunflower oil
  • Small pot for frying and forming basket shape. (Pot size is your preference)

To make mustard sauce you need:

  • 1 tablespoon of dijon mustard
  • 1 teaspoon of caster sugar
  • 2-3 drop of honey
  • pinch of salt and pepper
  • 1 teaspoon of whole grain mustard
  • 3 tablespoons of orange juice

Meat: 1-2 chops of lamb/portion

 

Methods.

  1. Wash potatoes thoroughly and peel. Cut them lenghtwise and cut again until you get  a thin French fry shape.

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2. Add plain four to those sliced potatoes and mix well.

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3. Heat up sunflower oil into a pot on medium heat, make sure the oil is not too hot. Otherwise your potato basket will get burn quickly.

4. Add potato into the hot oil with care (we used 1 potato for 1 basket, as it fitted perfectly to the size of our pot) and quickly grap soup ladle and gently press into the middle of pot to form a basket shape. You can use any utensils that have a curve shape and ability to use with the hot oil.

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5. Hold still for 5 mins, until it starts to form a shape and then take out the soup ladle. Cook further until it turns to a golden color. (Approx. extra 5-6 mins on medium to low heat)

6. Use tongs to take out potatoes basket from the pot and place it on the wire rack to drain for a few moments.

7. Cook your lamb chops anyway you desires, but please do not forget to season them. We cooked them by using pan fry method for 6 mins for individual chops (3 mins each side).

8. Once you have finished cooking lamb, let it rest for 2 mins. At this point, you can start to make a sauce by mixing sauce ingredients (see above) together, and then transfer to a saucepan. Cook for 2-3 mins on a low heat until it bubbles and set aside.

9. Gently place racks of lamb into potato basket and garnish with sauce and herbs. Alternatively, you can serve mustard sauce separately by putting a sauce in a small serving bowl.  Then decorates with green salad and any vegetables you prefer.

Enjoy!

win £30 butcher week

National Butchers’ Week

During 14-19 March, 2016 – we will celebrate National Butchers’ Week and we will have a £30 voucher prize for the winner. What you need to do is buy any of our products and then cook them. After that take a photo and e-mail us an image at office@sausages.co.uk. Please also tell us why it is your favourite. The winner will be announced by 21 March on Facebook and will be judged by our staff. The photo that makes us the most hungry will win. Good luck!

Terms and conditions:

  1. By entering the compettition, you are willing to let us share your image on our Facebook page with your name on it.
  2. The winner will be announced on Facebook and will also be contacted by e-mail. The winner must contact us by 28 March, otherwise we will give the prize to the first runner up.
  3. You must take a photo by yourself and do not use illegal image that you might copy from internet or other sources as the owner of the copyright might press a legal action against you.
Haggis Curry Recipe

Chicken and Haggis Curry

Serve 3-4 portions

Ingredients:

  • 150 g. of Haggis cubes (about 2-3 slices)
  • 1 Whole Chicken (Cut into pieces)
  • 1 clove of garlic (chopped)
  • 120 g. finely chopped white onion
  • 1 handful of chopped fresh coriander
  • Chicken stock about 500 ml.
  • 2 teaspoons of garam masala
  • 50g of freshly chopped ginger
  • 2 teaspoons of ground coriander seed
  • 1/2 teaspoon of cumin
  • A can of tomotoes (about 340g.)
  • 2-3 pinches of salt
  • 1-2 tablespoon of olive oil
  • 120g. of chopped fresh tomatoes
  • 2-3 dry chillies

Methods:

  1. Put the pot on a medium high heat and add pieces of chicken, then add water just to cover the chicken.
  2. Add a pinch of salt and cook for around 30 mintues.
  3. Take the chicken out of the pot and set aside. Also set chicken stock aside.
  4. Put a casserole pot on a medium high heat and add 1-2 tablespoons of olive oil.
  5. Add garlic, onion and dry chillies into the pot and stir well for 2-3 minutes until they release flavour.
  6. Add fresh tomatoes and cook further for about 5 minutes, then add the rest of ingredients, apart from chicken. Stir until all ingredients are mixed well.
  7. Place the pre-cooked chicken back to the pot and cook for further for 15 mins. If it is too dry keep adding stock or water.
  8. Turn the heat off and let it rest for 5 mins before serving.
New Christmas sausage

Elves’ Tucker

A Christmas Sausage Story

Elves’ Tucker

Yes it is a strange name for a sausage, so how did this arise?

When asked Sandy Crombie the butcher said “It was a butcher in Oldham told’im”

“Chestnuts, sprouts and smoked bacon sounded like a great Christmas combination for a sausage”

Crombies tried it out on the staff and even those who disliked sprouts thought it was a winner.

We sent some to Santa’s grotto and found that Santa’s helpers just loved them and said it was the best sustenance they had had for years and helped them through their busy days,…. hence the name “Elves Tucker”!

Santa Crombie

cracker stuffing

Dress up your stuffing

Without doubt Christmas dinner is nothing without a good hearty serving of meaty stuffing on your plate.   The recipes vary from local to imported sources and the mix usually combines fruits, nuts, and meats. Here is a link from BBC good food, which contains 64 stuffing recipes. http://www.bbcgoodfood.com/search/recipes?query=Christmas%20stuffing

In this page, we are not going to show you how we make stuffing but we are going to show you four ways to dress them up and make it presentable to your family and guests.

No.1  Shape using your baking tray.

Baking trays can be chosen from oval, round, square or even a muffin tray. Then what you need to do is bake them accroding to cooking instruction. Then you either serve them with the whole tray or cut them up to pieces.

Muffin tray

 

No.2 Traditional classic stuffing balls.

This second way is very easy to cook and yet give a classic look to your dinning table.

 

No.2

No. 3 Cover up with bacon or parma ham

The third way of dressing your stuffing is to cook them as a long tube but that is not going to give you a wow factor until you cover them up with layers of bacon or parma ham. Not only the saltiness from bacon and parma ham will give a boost to your stuffing, but it also keeps your stuffing moist and juicy.

stuffing tube

No.4 Work with your imagination

We came up with the idea of making our stuffing look like a Christmas cracker and it worked brilliantly. We also dressed them up with an extra sprig of rosemary and holly to make it looked even more Christmassy. Of course, you can shape your Chirstmas stuffing in any shape you want, such as reindeer, santa or even christmas tree. Importantly, make sure you cook it thoroughly.

cracker stuffing

We hope you enjoy cooking stuffing as much as we do and good luck to you, whichever way you choose to present them.

Roasted pork noodle

Noodles with honey roasted pork shoulder

Ingredients: serves 2

A pack of instant noodle (can be bought from supermarket); one package per one person.

Pork stock (we used pork ribs cooked in boiling water and add 2 cloves of beaten garlic, salt and white peppers)

300g. pork shoulder.

3 Tablespoons of honey

Salt and black pepper

1 tablespoon of wasabi (powder or paste)

1 tablespoon of soy sauce

A dash of smoked paprika

500 ml. of water

Finely chopped garlic (1-2 cloves)

3 tablespoons of olive oil

 

Methods

1. Preheat the oven at 160 c fan

2. Marinating pork shoulder:

Mix wasabi with soy sauce and honey together, and then rub it on pork. Season with salt, crushed black pepper and smoke paprika. Wrap the pork with double layers of tin foil and place in to the oven at 160 c fan for 1 hours 30 mintues.

3. Making soup:

Bring the water to boil and add pork ribs, then season with salt and white pepper. Cook for 1.5 hours. It usually finishes at the same time with roasted pork.

4. Preparing fry garlic: (cook before roast pork finish 5 mins)

Fry garlic with olive oil on medium high heat, until garlic turn golden. Turn of the heat and place garlic and oil into a bowl and set aside.

5. Cooking noodle: (cook after roast pork is ready – resting process)

Bring the water to boil, and add instant noodle. Cook for 4-5 minutes until the noodle is soft. Drain the water out and quickly mix noodle with deep fry garlic with its oil from (4).

6. Add noodle to serving bowl and add stock just enough to cover the noodle. Then add sliced honey roasted pork.

7. Garnish with sliced carrot or cooked sesame seeds or spring onions.