Recipes
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It's really important to pick a good piece of pork belly for the best results. Look for a piece of pork that’s skin has dried out a little, the drier the skin the better the crackling, speak to one of our butchers
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Doggy Free-Range Chicken Meatballs by Barry Horne
To celebrate International Dog Day we have come up with this dog recipe so you can treat your pooch with Provenance produce at home.
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Makes approx 35 meatballs
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Spiced lamb cannon with aubergine curry & pilau rice by Barry Horne
Method:
Start by cooking the aubergine curry as this will take the longest. Cut the aubergine into wedges and salt well, leave for 2-3 mins.
Add the oil to a deep frying pan and start to colour the aubergines all over in batches. Remove and drain on some kitchen paper and seasoning while hot.
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Pork & Chorizo Burgers with Sweet Pepper Relish by Barry Horne
Start by making the patties, mince the chorizo by taking the casing off and cutting into smaller parts and mincing with your hands. Mix it with the pork mince, add the salt and pepper, mix some more and form into patties, either 4 large or 6 smaller.
Keep in the fridge while you prepare the relish.
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Hunter's Chicken: Chicken Breast Stuffed with Cream Cheese, Wrapped in Bacon by Barry Horne
Method:
Get one of our butchers to butterfly the chicken breasts for the filling.
In a bowl add the cream cheese, grated cheese and egg, season with salt and pepper and mix well.
Spoon this into the chicken breast and fold the top back over.
Spread out the streaky bacon and flatten it out a little to make them wrapping the chicken a little easier. Wrap each breast with 2-3 slices of the bacon to seal everything in.
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Iberico Pork Chop with Romesco Sauce by Barry Horne
Method:
Place the tomato and garlic on a small tray and drizzle over a little oil, and roast or grill until charred or roasted.
Get a blender and add the roasted peppers, garlic, tomato, almonds, bread, and salt and pepper and start to blend, slowly add the olive oil which will emulsify the sauce. Season with the vinegar and some more salt and pepper if needed.