Try some of our delicious recipes below!


Pak Butchers Roast Lamb Recipe

SERVES: 4-6 PREPARATION TIME: 15 minutes COOKING TIME: Medium- 25 minutes per 450g/1lb plus 25 minutes Well done - 30 minutes per 450g/1lb plus 30 minutes INGREDIENTS • 1 x 1.25kg/2½lb lean lamb leg joint • Grated zest of 1 orange • 2 cloves garlic, peeled and sliced, optional • 3 large sprigs fresh rosemary • 15ml/1tbsp olive oil • Salt and freshly milled black pepper • 45ml/3tbsp orange marmalade • 15ml/1tbsp plain flour • 150ml/¼pint water • Juice of 1 orange METHOD 1. Preheat the oven to Gas mark 4-5,

Pak Butchers Lamb Korma Recipe

SERVES: 4 COOKING TIME: 70 minutes INGREDIENTS 1/2 teasp Saffron 3-4 tbsp Boiling Water 50g/2oz Unsalted Cashew Nuts 3 Green Chillies 25g/1oz Fresh Ginger, chopped 2.5cm/1 inch stick Cinnamon 1/2 teasp Cardamom Seeds 6 Cloves, lightly crushed 3 Garlic Cloves, crushed 2 teasp Ground Coriander 1/2 teasp Cumin Seed 300ml/10fl.oz. Water 1 large Onion, sliced 1 teasp Salt 300ml/10 fl.oz. Natural Yoghurt 450g/1lb Lean Lamb, cut into 2.5cm/1 inch cubes 1 tbsp freshly chopped Coriander 2 teasp Lemon Juice Fresh Coriander to garnish METHOD 1. Place the saffron in a small

Pak Butchers Beef Lasagne Recipe

SERVES: 4 PREPARATION TIME: 20 minutes COOKING TIME: 90 minutes INGREDIENTS • 450g/1lb lean beef mince • For the Ragù Sauce: • 50g/2oz chicken livers, roughly chopped • 1 red onion, peeled and chopped • 2 large garlic cloves, peeled and crushed • 1 celery stick, finely chopped • 1 carrot, peeled and finely chopped • 1 small sprig fresh thyme • 1 x 400g can chopped tomatoes • 300ml/½pint good, hot beef stock • 5ml/1tsp caster sugar • 30ml/2tbsp tomato purée • 1 bay leaf • 30ml/2tbsp freshly chopped

Pak Butchers Peppercorn Steak Recipe

SERVES: 2 PREPARATION TIME: 5-10 minutes COOKING TIME: (Based on a 2cm/¾in thick steak) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side INGREDIENTS 2 sirloin, rib-eye, rump or centre cut steaks Salt and freshly milled black pepper 15ml/1tbsp olive oil FOR THE PEPPERCORN SAUCE 45ml/3tbsp good, hot beef stock 15ml/1tbsp Dijon mustard 5ml/1tsp whole black peppercorns, crushed 100ml/3½floz double cream 15ml/1tbsp freshly chopped flat-leaf parsley METHOD 1. Heat a large non-stick frying or griddle pan, season the steaks and brush

Pak Butchers Chicken Satays Recipe

SERVES: 6 PREPARATION TIME: 60 minutes COOKING TIME: 10 minutes INGREDIENTS 6 skinless chicken drumsticks and 6 skinless chicken thighs zest and juice 1 lime 2 lemongrass, very roughly chopped 2 thumb-size chunks ginger, very roughly chopped 3 garlic cloves 2 tbsp peanut butter, crunchy or smooth ½ tsp each turmeric and ground cumin 160ml can coconut cream 20g pack coriander, plus extra to serve, if you like a little oil, for greasing sweet chilli sauce or mango chutney, to serve METHOD 1. Slash several deep cuts into each drumstick and

Pak Butchers Morrocan-style Chicken Casserole Recipe

SERVES: 2-3 PREPARATION TIME: Overnight preparation time (preferable) COOKING TIME: 30 mins to 1 hour cooking time INGREDIENTS FOR THE SPICE PASTE: 2-3 large, juicy garlic cloves, peeled, roughly chopped pinch sea salt flakes 2-3 good pinches smoked paprika 2-3 good pinches ground turmeric 1 tsp cumin seeds· glug olive or groundnut oil FOR THE CASSEROLE: 6 large chicken thighs, bone in and skin on good glug fruity olive oil 2 onions, peeled, roughly chopped 1 lemon, cut in half, thinly sliced pinch saffron strands handful green olives, pits removed

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