Recommended Recipes: Hot Sausage Pittas

I know barbecue season is on the way out, but this weekend was so glorious how could we not have some of these!

Ingredients:

• 12 x T.H.Burroughs traditional pork sausages
• 200ml jar light mayonnaise
• 2 tbsp wholegrain mustard
• Large pinch of cayenne pepper
• 6 x flatbreads, pitta breads or flour tortillas
• rocket leaves
• 2 large onions, chopped
• 2 tsp butter
• olive oil
• salt

Method:

This recipe serves about 6 people but why should we complain about leftover food when we can save it for the next day!

To caramelize your onions, fry them with the butter and oil. After ten minutes, sprinkle some salt over the onions. If they look like they’re starting to dry out add a little water to the pan. You can also add sugar at this point to help with the process (only 1 teaspoon will be needed) but that’s entirely up to preference.

Leave those for a further 30 minutes to an hour to brown, stirring occasionally.

Next, mix the mayonnaise, mustard and cayenne pepper together, then season to taste. Put in the fridge.

Cook the sausages in the oven at 200 degrees for 25-30 minutes. Don’t forget to pierce the skin with a fork before putting in.

Check they’re cooked all the way through and warm your pittas/flatbreads/tortillas in a pan for 30 seconds on each side. No oil necessary.

Slice open your pitta and pop two sausages in, topping them with a handful of rocket leaves, a dollop of caramelised onions and a spoonful of your mustard mayonnaise. Yum! The onions will keep in an airtight container in the fridge for a few days.

Recommended Recipes: Beefy Casserole

After having a massive piece of beef with our roast dinner, so much so we have half of it left, as it’s British Food Fortnight here’s a remarkably wonderful dish to tempt your taste buds.

Ingredients:

• 500g T.H.Burroughs beef (braising steak works well)
• 1 onion, peeled and quartered
• 1 tbsp plain flour
• 2 tsp mustard powder
• 2 tbsp oil
• Half a pint of red wine
• 75ml port
• 1 tbsp redcurrant/blackberry jelly
• sprigs of fresh thyme
• salt & pepper to season

Method:

Chop the beef into chunks. Place it in a dish with the onions and pour over the wine and port. Cover and leave to stand for a few hours.

Drain well, reserving the liquid. Place the flour and mustard powder in a bowl with a sprinkle of salt and pepper. Put the beef in the bowl and mix well to coat with the flour.

Next, fry the beef and onions until browned. Pop them into a casserole dish. Add the reserved liquor to the casserole, with the jelly and fresh thyme, cover with a lid and place in the oven. Cook for 2/3 hours at 150 degrees.

When tender remove the thyme sprigs. Taste for seasoning then serve with mash potato. Happy British Food Fortnight!

Recommended Recipes: Breakfast Roll Bowl

Found this. Made it. Now telling you. SO GOOD!

Ingredients:

• 1 crustry roll (your choice on bread type, personally I like white)
• A small amount of melted butter
• A handful of grated cheese
• 2 rashers of T.H.Burroughs bacon
• veggies of your choice (peppers, tomatoes and spinach I would recommend)
• 1 egg
• Pepper to season

Method:

Cook your bacon until crispy and set to one side. Frying will be quicker but if you prefer to grill it is up to you.

Take your crusty roll and slice off the top – not too much, just enough so you still have some good sides to your roll – the roll will form your bowl.

Pull out the bread from inside the roll, leaving the wall about a centimetre thick.

Take your melted butter and pour it inside the roll. Next, sprinkle in some of the cheese, leaving some to add on top later.

Lay your bacon inside the roll bowl on top of the cheese. Then add in your vegetables. If you put the spinach on last it will make a nice cover for the next bit.

Sprinkle the rest of your cheese on and then crack your egg on to the top.

Then place on some tin foil and into the oven at 180 degrees for 20 minutes.

Season with some pepper and serve with the top of the roll balanced beautifully on the plate somewhere!

Recommended Recipes: Spicy Grilled Brisket

Now Brisket is one of the cheapest cuts of meat you can get, but if you know what to do with it you could have the juiciest meal of your life…

Ingredients:

• Approx 2.25 kg of T.H.Burroughs Beef Brisket
• 1 tsp cayenne pepper
• 1 tsp garlic powder (I know…just don’t sniff it)
• 1 tsp oregano
• 1 tsp black pepper
• 2 tbsp ground coffee
• 1 tsp chipotle paste
• 1 tsp peanut or sunflower oil
• 1 tbsp salt

Method:

The night before you plan to cook the brisket, mix together the cayenne pepper, garlic, oregano, black pepper, coffee, chipotle paste, oil and salt. Rub the mixture evenly across all sides of the brisket. Wrap the beef in foil and leave to chill overnight in the fridge. This gives it as much time as possible to marinate right to the heart of the beef.

When ready, cook in the oven (still covered in the foil) at 150 degrees for 4-5 hours. Then remove and let it rest for 1 hour, still covered and in its meaty juices.

Slice and serve with salad or corn on the cob. Or both. Depends how hungry you are.