Your Meat Recipes

Fry some good quality venison (or chicken or fish) and remove from heat when cooked, to rest.

Add finely chopped garlic, sliced mushrooms and finely chopped red onions to the pan and gently cook for a few minutes. Add 300ml double cream and 300ml milk to pan and heat to simmering point.

Add pot of SA Sauces “Port and Blackcurrant” sauce to pan. Add tiny amount of water to almost empty pot, close lid, and shake. Pour contents onto pan. Warm sauce to desired thickness (a few minutes). Serve venison on plate with new potatoes and veg of choice and pour over Port & Blackcurrant Sauce. Serve. – REALLY DELICIOUS.

Stuff 4 chicken breasts with haggis, wrap in bacon then bake in oven. (Stuff with soft cheese for the non- haggis eaters).

Make up peppercorn and whiskey with cream – it goes really well.

We recently have taken delivery of t he “Wild Mushroom” pour-over sauce pots.  we found if you use the product per the Manufacturers guidelines, it is a most practical/flavourful addition to any Caterers kitchen store.

We used it with a Plain Lo-Fat Yoghurt, added to 2-3oz of lightly “sweated-off” Button Mushrooms and finished it with a small teaspoon of Brandy.  It proved to be a nice accompaniment with our Pork Schnitzels.  “Smashing”.

Having discovered SA when I was performing at the Edinburgh Foodies Festival recently, I was hooked. Last night we made garlic pepper crusted pork with mashed potato, asparagus and green beans. With Diane sauce. It was utterly amazing.

First cut the pork tenderloin into medallions and flatten slightly with your knife, season with salt, black pepper and thyme on both sides of the meat.  Slice up one punnet of chestnut mushrooms and finely dice one medium white onion.

saute the onions in some butter or oil until soft and then add the mushrooms and 1 tsp of dried thyme.  Cook them all until soft.  Remove this mixture from the pan in a bowl.  Add some oil to the pan and sear the pork loins on both sides, careful to not overfill the pan.  Once seared on both sides remove into the same bowl with the mushroom and onion mixture.  Now to this pan and your double cream and the pot of Black Garlic and Red wine sauce.  stir for a couple of minutes and then add the pork, mushroom and onion mixture and any resting juices in your bowl.  Stir gently to cover the meat and vegetables in the sauce. Now simmer gently.

Boil a pan of water with a touch of salt and olive oil and add some fresh fusilli pasta cook for 4 minutes.  drain the pasta and server the pork mixture over the pasta, garnish with a little fresh parsley.


Enjoy !!

Empty the contents of the sauce pot into the frying pan with a small amount of oil and heat till really hot, keep it moving to release the spices.

Add the chicken and fry off.

Added the coconut cream and mix together. We like peas in ours and can add from frozen.

Bring to the simmer for 5 mins and our over rice.

7 mins start to finish and that included washing up.