Here we have a few tried and tested recipes please if you would like to see a favourite of yours here do email us with details. These recipes are from friends, family and valued customers if you have a meaty meal favourite and you would like it featured here, please do email thefarmer@marbledmeat.co.uk, thank you and happy cooking.

Cooking and Meat Storing Notes

• Meat should be stored in your fridge operating at temperature between 0^oC and 4^oC.
• Cover and store raw and cooked foods separate. Store uncooked meat on a lower shelf in the fridge than cooked foods.

For A Perfect Roast –

Oven roast guide: gas mark 4-5, 180-190^oC or 350-375^oF

Recipes

Marrow Bread Dumplings

• 100g (4oz) beef bone marrow
• 150g (6oz) plain flour
• 1 rounded teaspoon baking powder
• 50g (2oz) bread – finely chopped – made from stale bread and/or bread crusts
• 1 egg
• 4-5 tablespoon warm beef or vegetable stock (or use a ‘stock cube’)
• 1 tablespoon chopped parsley
• optional Seasoning
• salt and pepper

Method

1. Scrap the marrow out of the bone and heat slowly in a pan until the marrow has melted.
2. Strain the marrow - just in case there are any pieces of bone in the melted marrow fat – and leave to cool.
3. Add the flour, seasoning and beaten egg – mix together.
4. Stir in the finely chopped onion and chopped bread and add sufficient stock to mix to sticky dough.
5. Cover and chill in the fridge.
6. To cook the dumplings - with dampened hands, form dumpling mixture into walnut size balls or using 2 wet tablespoons, drop tablespoons of the dumpling mixture - into a simmering stew, soup, stock or seasoned water. Cover and cook for about 30 minutes.
7. To test that the dumpling is cooked remove one from the stew and cut open – texture should be dry and fluffy

Stuffed Peppers

• 4 green or red peppers - or 2 of each
• 300ml (½pt) water - to cook the rice
• 50g (2oz) rice
• 250g (½pt) minced beef, pork or a mixture of minced beef and pork
• 1 medium onion - finely chopped
• 1 egg
• 25g (1oz) butter or margarine
• 1 (400g) can chopped tomatoes
• ½ can water
• 1 heaped tablespoon cornflour
• Salt and pepper to season

Method

1. Cook the rice in the water until soft.
2. Drain and leave to cool.
3. Prepare the peppers: wash and dry the peppers, cut the tops of just below the stalks and remove the seeds and white tissue – and remove the stalk from the top of the peppers.
4. Peel and finely chop the onion.
5. Prepare the sauce: sauté ½ the onion in the oil until soft, add the tomatoes and simmer a few minutes.
6. Mix the cornflour with the water and add to the onion and tomato. Stir until thickened.
7. Mix the cooked rice with the minced meat, egg and half the chopped onion. Season.
8. Fill the peppers with the mince and rice mixture and put the pepper tops back on the peppers as lids.
9. The peppers can be simmered and cooked in the tomato sauce in a pan on the hob – about 45 minutes or in the oven.
10. Put the filled peppers in a shallow oven proof dish and pour the tomato sauce in the dish. Cover with a lid or cover with aluminium foil and bake in the oven – 160O C or gas mark 4 – for about an hour – until peppers are soft.

Pork Rillettes

• 3lb (1.2kg) belly pork, minus the rind but including bones
• 1lb (450g) shoulder pork (optional)
• Teaspoon Chinese five spice powder
• 4 x crushed garlic cloves
• 3 or 4 sprigs of thyme
• 2 bay leaves
• 6 crushed juniper berries
• Glass white wine
• Sea salt & freshly-ground black pepper.

Method

1. Chop the pork (including the rib bones) into two-inch square chunks and place in a roasting pan with the garlic thyme and bay leaves. Sprinkle with the five spice powder, pour in the wine and add half an inch of water.
2. Cover tightly with foil and cook in the centre of an oven at 325F 170C gas mark 3 for two to two and a half hours.
3. Remove the pork pieces to a board and allow to cook slightly, cut off any remaining fat and shred the lean meat with two forks. Place into a bowl, season generously and pour in enough of the strained cooking liquid to form a stirrable paste.
4. Place into ramekins or foil trays and cover the top with a layer of melted butter. Will keep like this in the fridge for up to three weeks.
5. Eat with crusty bread and pickled gherkins.