Trick or Treat

Trick or Treat

The nights are getting cool again and the tan is fading fast. Time to blow the dust off those winter recipe books and get down to some serious cooking.

No more barbecue sauce, no more frilly little salads and marinaded chicken skewers, no more singed eyebrows and smoke teared eyes. No more!

Its time for the big flavours…..

Time for short ribs and ox cheek.

Time for venison and sticky, slow cooked lamb shanks.

Time to roast and braise and slow cook our way through the cold months.

Autumn is upon us and winter is coming.

Introducing *Delicious Moments*

Introducing *Delicious Moments*

For all you lovers of cake, our friend Anna will be at the  shop every Saturday with her beautiful cupcakes and sweet treats for special occasions. She is just starting out on her own and we are thrilled to have her as part of our network of local producers.

We predict big things! (mostly our waistlines  – her cakes are yummy!)

 

 

Christmas and New Year Opening Times

 

   
Sunday 23rd 6am to 6pm  
Monday 24th 6am to 4pm  
Tuesday 25th CLOSED  
Wednesday 26th CLOSED  
Thursday 27th CLOSED  
Friday 28th 8am to 6pm  
Saturday 29th 7am to 5pm  
Sunday 30th 10am to 5pm  
Monday 31st 7am to 5pm  
Tuesday 1st CLOSED  
Wednesday 2nd CLOSED  
Thursday 3rd Open as normal  

 

 

Taking Christmas Orders Now!

Taking Christmas Orders Now!

Taking Orders for the Festive Season Now

The last of Autumn’s leaves are turning – which means our Christmas order book is open!

Come into the store or give us a call to place your order. We have all our usual variety of meat and deli goods as well as some great Christmas additions.

  • Free range Bronze Turkeys
    • Our turkeys  come from Temple Farm. We have used Chris for years because of his great tasting birds and sound animal welfare practice. He supplies us all year round with his Label Anglais chickens too – we wouldn’t want any other Turkey on our festive table!
    • Choose from whole birds, crowns, rolled boneless breasts (stuffing optional) all to suit your party’s size and tastes.
  • Free Range Geese and Ducks from family team, Howard and George at Herons Farm.
  • Free range Three Bird Roast, layered with a choice of stuffing – Popular combinations are Turkey, Goose and Pheasant; and Goose, Chicken and Pheasant or choose your own combination of birds and stuffing and make it uniquely yours for the festive table. If you would like more than three birds, just ask the butchers.
  • Large Label Anglais Chickens – up to 3.5kg
  • Dry cured Gammon, choose from smoked or unsmoked and on or off the bone.
  • Cooked Honey Roast or Gammon Hams to make things a little easier and give you more time with the family.
  • Our gorgeous 28-day Aged Beef, including delicious Rib of Beef – a fabulous centrepiece – Sirloin, Rib-eye and Topside.
  • Large legs, shoulders or saddle of Lamb for roasting.
  • Everyone’s favourite, our Free Range Pork  – including our ever popular shoulder and loin, rolled or on the bone.
  • Rolled Haunch of Venison for roasting.
  • Game Birds including, Pheasant, Partridge, Guinea Fowl.

Don’t forget the trimmings!

  • Goose fat
  • Ready-made stuffing
  • Pigs-in-blankets (best to order ahead)
  • Sausage meat
  • Dry cured sliced bacon
  • Chipolatas and cocktail sausages (gluten free versions available)
  • Squealer pork pies

Cheese Boards and Hampers

Choose from our existing cheese range or if there is something specific that you would like we can order it in for you.  Festive favourites are Colston Bassett Stilton, Black Bomber Cheddar, Vacherin Mont d’Or to name a few.

Hampers and Gift Vouchers

Our Hampers can be made up to suit any budget and taste or simply buy one of our Robson’s Gift Vouchers – a great present for a foodie or someone who loves to cook and these start from £5.

Deadline for orders: 15 December
(if you miss the deadline, we will of course try to help you, but choice does become more limited closer to the Holiday, particularly with regard to sizes).

You can also place orders for your New Years parties before Christmas.

We are a traditional butchery and use whole sides of beef, lamb and pork so that we can provide you with any cut you prefer. If you’re not sure what to cook for centrepiece or sides, need some advice, or are working to a budget, just give us a call – we’d love to help.

Seasons Greetings!

Lamb Recipes

Lamb Recipes

I have recently been asked for some lamb recipes, so here are a few that we love.

Harissa Spiced Lamb Shanks

This was originally a Nigel Slater recipe that I have changed a bit. It’s very simple and perfect for cold winter nights. I normally serve it with rice or potatoes, but it is gorgeous with crusty bread to mop up the sauce if you just want a quick one pot supper.

You will need:

  • 2 lamb shanks
  • about a tablespoon of flour
  • olive oil
  • 2 large onions
  • 3 garlic cloves – crushed
  • 1 tablespoon tomato puree
  • 2-3 teaspoons of Harissa paste
  • a small stick of cinnamon
  • 1 tin chopped tomatoes
  • salt and pepper

Pre heat your oven to 170’c or Gas 3.

Dust the shanks with flour and brown them in a large casserole dish with just enough oil to coat the bottom of the pan.

Remove the shanks and lower the temperature before adding the onions and garlic. Cook them until they are glossy and a nice golden colour. Add the tomato and Harissa pastes and the cinnamon and cook for a minute or two before adding the tinned tomatoes. Return the shanks to the pan and pour in enough water to almost cover them. You can add a bit of salt at this point – a big pinch is enough. Bring to the boil and then cook it in the pre heated oven, covered for about 2 to 2 and a 1/2 hours. the meat should be falling off the bones.

Remove the shanks, scoop all the oil off the surface of the sauce and then simmer the juices until they reduce and thicken up a bit and then season with the salt and pepper and pour the sauce over the shanks or pop the meat back in with the juices and just serve straight from the pot. Heaven.

I have made this recipe in a slow cooker too and it takes at least 2-2.5 hours on medium to high or leave overnight on a lower setting. Appliances vary, so look at the manufacturers guidelines.

Rack of Lamb with a crunch

This was published in the Hampton Hill Association magazine this summer, but here it is again if you missed it.

You will need

  • One rack of lamb – French trimmed with the fat scored(Ask the butcher!)
  • 30g fresh white breadcrumbs. (you can use dried, but fresh give a softer crust)
  • 2 Tablespoons grated parmesan
  • 3 Tablespoons finely chopped parsley
  • 1 garlic clove crushed
  • a little olive oil
  • smooth Dijon mustard
  • salt and pepper

Preheat your oven to 180’c (Gas 4/350’F)

Mix the breadcrumbs, parmesan, parsley, garlic and a drizzle of olive oil quickly together in a food processor or by hand if you don’t have one.

Season with the salt and pepper and set aside.

Heat a large pan until hot and fry the rack, skin side down for 2 minutes until well browned. Brown the rest if you like, but don’t over-cook it.

Brush the hot rack liberally with mustard and cover with the crumb mix, pressing firmly to make sure it sticks. Traditionally only the fat is covered, but you can roll the whole piece in the crumb mix if you prefer.

Pop it back in the pan or on a baking sheet and cook in the preheated oven for 25-30 minutes depending on the size of the rack. Best a bit pink inside!

Serve with salad and new potatoes.

In the news

Butchers like to boogie.

I couldn’t resist posting this! We have had it on  facebook for a while and I am still laughing at Scott.

Butchers like to boogie

The Grouse are in!

It seems strange to be thinking of game with the weather being what it is at the moment, but the season has started and grouse are now available to order.

Pheasant will follow soon and the scrumptious Vacherin Mont d’Or cheese will be available again from mid September.

Follow us on twitter @RobsonsButchers or like our Facebook page for updates.

 

Boerewors for your Braai!

Boerewors for your Braai!

With the weather looking like it’s going to be a bit better this week, get the barbecue out and try our traditional South African sausage – Boerewors. This succulent barbecue speciality has a coarse texture and is made with a mixture of pork, beef and our unique spice mix.

Also in  stock:  All Gold tomato sauce, Mrs Ball’s chutney and  Ouma rusks.

We have a wide range of barbecue packs made up for you to choose from or ask one of the butchers and we can tailor them to your needs.

Bring on Summer!

Connor Whipp Competition winner announced.

Connor Whipp Competition winner announced.

We have a winner of the Connor Whipp appeal competition.

There were 365 Smarties in the piggy bank.

Well done to Richard Curtis who was the closest guess!

Thanks to everyone who contributed, we have raised over 150 pounds.

If you would like to make any more donations, please see the website/blog for details.

http://www.bmycharity.com/ConnorWhippAppeal/

http://connorwhippupdates.blogspot.co.uk

 

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