RECIPE January IDEAS FOR THE NEW YEAR! - Millers Meat Boxes
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S
DELICIOU
HEAIDLETASHFOYR
MEAL
YEAR!
THE NEW
RECIPE
THE
BOOK 2021
January
BEEF
SUCCULENT BEEF AND VEGETABLE
CASSEROLE
Simple to prepare but packed full of warmth and flavour for those chilly winter nights. (Feeds 4-6)
INGREDIENTS METHOD
1 kg diced beef 1. Heat oven to 160˚c / 140˚c fan.
4 medium carrots
(cut into uneven chunks)
2. Add your celery, onion, carrots, bay leaves, butter, oil and a
whole sprig of thyme to a flameproof casserole dish.
2 large celery sticks
(cut into uneven chunks) 3. Heat gently on the hob for 10 mins to soften before stirring in
1 onion (chopped) the flour. While this is heating boil your kettle for step 5.
4 bay leaves 4. Once the mixture is well combined, add your tomato purée
1 sprig fresh thyme and worcester sauce.
1 tbsp vegetable oil
5. Crumble in your stock cubes and mix together gradually
2 tbsp plain flour adding your hot water.
2½ tbsp tomato purée
6. Add your beef and bring to a simmer.
2 tbsp worcester sauce
2 stock cubes (beef) 7. Cover and cook in the oven for 2 hrs 30 mins before removing
20g butter
the lid for an additional 30mins (or until the meat is tender).
600ml hot water 8. Serve with potatoes and a side of winter greens.
Optional: Add a few
mushrooms at step 6 for added
deliciousness.
MORE RECIPES AVAILABLE ONLINE! millersmeatboxes.co.uk
BEEF
SLOW COOKED BEEF BRISKET
POT ROAST
Prep early and let this delicious brisket slow cook until it’s perfect for the Sunday dinner table.
(Feeds 6-8)
INGREDIENTS METHOD
1.5 kg beef brisket 1. Prepare your vegetables. Chop your carrots, celery, parsnips
4 medium carrots (chopped) and onion and set aside.
3 celery sticks (chopped) 2. Heat the oil in a large frying pan. Coat the beef with a light
2 medium parsnips (chopped) dusting of flour and season well.
1 onion (chopped) 3. Layer the bottom of your slow cooker with your mushrooms
1 or 2 bay leaves
and chopped vegetables, and switch the slow cooker to low.
75g white mushrooms
4. While your slow cooker is heating, seal the beef in the hot
frying pan.
1 large garlic clove (crushed)
5. Add your beef on top of your vegetables and then add the bay
500ml red wine
leaves, garlic and mustard.
250ml beef stock
6. Pour over the wine and beef stock, cover with the lid and cook
2 tbsp oil (vegetable or sunflower) for 7 hours.
2 tbsp plain flour 7. Just before 7 hours is up, heat your cooker to 200˚c / 180˚c
2 tsp english mustard fan and place the beef in a tray to roast for 20 minutes.
8. Pour the liquid from the slow cooker into a pan and bring to
the boil. Leave a little to keep your veg from drying out.
9. Take the beef out the oven and rest for 5-10 minutes.
10. Serve with mash or roast potatoes, a crispy Yorkshire
pudding, vegetables and a side of sprouts or greens.
BEEF
CHINESE STIR FRY
Using our Scottish Beef Striploin, create a simple and delicious
Asian favourite right at home. Our recipe is ideal for a quick, easy
and healthy midweek meal or weekend treat! (Feeds 4)
INGREDIENTS METHOD
50ml vegetable oil 1. Mix corn flour with 4 tablespoons of water until smooth.
2-3 cloves of garlic (minced)
2. Mix in remaining ingredients for the sauce.
450g striploin beef
1 onion (chopped chunky)
3. Mix beef and 4 tablespoons of the sauce mix carefully in a
bowl and rest for 15 minutes.
1 red pepper (chopped chunky)
1 medium carrot (halved and 4. Add 160ml water to the remaining sauce and set aside.
thinly sliced)
5. Heat oil in a wok, add onion and cook for 1 minute. Add garlic
6 baby pak choy and cook for 15 seconds being careful not to burn.
4-5 spring onions
6. Add the striploin beef to the pan and cook until lightly
Sauce
browned but not cooked.
4 tbsp water
Additional 160ml water
7. Add peppers and carrots and fry for 30 seconds.
6 tsp corn flour 8. Add remaining sauce and cook for approx 1 minute.
4 tbsp soy sauce 9. Add pak choy and spring onions and cook for 1 minute or until
2 tbsp oyster sauce sauce has thickened.
4 tbsp chicken stock
10. Remove from heat and serve immediately with rice of your
2 tsp sugar choice.
Good pinch of black pepper
LAMB
ROAST LAMB WITH
ORANGE AND GARLIC
Change up your usual Sunday roast with this incredible Lamb dish. The combination of orange and
garlic give a perfect blend of exotic and traditional flavours. A great family favourite. (Feeds 4-6)
INGREDIENTS METHOD
1 lamb leg joint 1. Preheat oven at 180˚c / 160˚c fan
200ml orange juice
(freshly squeezed is best)
2. In a large bowl whisk together the orange juice, mustard, olive
oil, oregano, salt and pepper.
3-4 tbsp french mustard
2 tbsp olive oil 3. Cut 2cm deep slits into the lamb and stuff garlic cloves into
1 tbsp oregano
the slits. Put lamb joint into the bowl with the orange juice
mixture and coat thoroughly. Transfer to roasting tin, pouring
Pinch salt and black pepper
to taste
over the remaining juice mixture. Cover loosely with foil.
5 cloves garlic (whole) 4. Roast for approx. 1 hour for medium / medium- well basting
every 15 minutes and adding a little water to the tin if you find
it’s drying. Remove foil for the last 15 minutes of cooking.
5. Enjoy with garlic smashed potatoes (see recipe online) and
veg of your choice.
MORE RECIPES AVAILABLE ONLINE! millersmeatboxes.co.uk
PORK
GREEK STYLE PORK STUFFED FILLET
Change up your usual Sunday roast with our very own Greek inspired
Scottish Pork. Our recipe is straight forward and will give the family a juicy
and tender feast to enjoy. Using herbs, spices and feta cheese, it’s bound to
leave everyone wanting a little bit more! (Feeds 4-6)
INGREDIENTS METHOD
1kg pork fillet 1. Pre heat oven to 180˚c / 160˚c fan.
For Filling 2. For the filling – heat oil in a frying pan. Grate the 3 garlic
3 cloves garlic cloves and add to the frying pan with the chilli flakes for about
¼ tsp dried chilli flakes 30 seconds. Add the spinach until wilted, approx 2 minutes.
Remove mixture from pan and allow to cool. Place mixture
1 bag of baby spinach
on kitchen paper and squeeze gently to release any excess
6 pieces of sun dried tomato in moisture. Once squeezed place in a small bowl and stir in the
oil (chopped) chopped sun dried tomatoes and crumble in the feta cheese.
75g feta cheese Set aside.
For Coating 3. For the coating – combine balsamic vinegar, olive oil,
mustard, rosemary, lemon zest and the salt and pepper into a
60ml balsamic vinegar
small bowl and mix with a fork until smooth. Set aside.
2 tbsp olive oil
4. To assemble – slice the pork fillet down the middle to
2 tbsp dijon mustard butterfly. Open and lay flat. Spread the spinach mixture
1 tsp chopped rosemary evenly down the centre of the fillet. Fold back over and tie
1 tsp lemon zest together with butchers string or secure with cocktail sticks.
1 tsp salt Place the fillet in a roasting pan and cover with the coating.
Roast the fillet for 20 minutes. Reduce heat to 150˚c /
½ tsp black pepper
140˚c fan and roast for a further 35-40 minutes until cooked
through. Remove from oven and allow to rest for 10 minutes.
Remove cocktail sticks if used, before slicing to serve.
PORK SPEYSIDE SINGAPORE PORK Why not make one of your favourite takeaways in your very own kitchen? Put an oriental twist on our Scottish Pork to make a spicy Singapore Pork dish, served with noodles of your choice. (Feeds 4) INGREDIENTS METHOD 350g minced pork 1. Cook noodles and set aside. 1 tbsp grated ginger 2. Brown minced pork in a wok or deep frying pan. Set aside. 1 finely chopped red chilli 3. Fry ginger, garlic, chilli, spring onions and stir fry veg for (or ½ tsp dried) approx 5 mins. 2 chopped garlic cloves 4. Mix in the minced pork. 5 chopped spring onions 5. Add soy sauce, sweet chilli sauce and noodles and stir well for + 1 for garnish 3 minutes or until noodles are heated through. 2 tbsp soy sauce 6. Serve immediately and garnish with the left over spring onion. 2 tbsp sweet chilli sauce 300g pack of stir fry vegetables 200g fried egg noodles Salt and pepper to taste MORE RECIPES AVAILABLE ONLINE! millersmeatboxes.co.uk
PROUDLY DELIVERING FRESH QUALITY SCOTTISH MEAT
ACROSS THE UK FROM THE SCOTTISH HIGHLANDS
All our meat hails from the North East of Scotland and benefits
from the incredible quality of agriculture and sustainable farming
that Scotland is well known for, traceable ‘from gate to plate’.
“ALWAYS FRESH, NEVER FROZEN”
VACUUM PACKED, READY TO COOK OR FREEZE
Call 01479 872520 or order online
millersmeatboxes.co.uk
GUARANTEED CONTACTLESS SECURE
QUALITY DELIVERY PAYMENT
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