McLoughlin Butchers Customer Recipies

McLoughlin ButchersCustomer Recipies

© MCLOUGHLIN BUTCHERS 2016. ALL RIGHTS RESERVED

McLoughlin Butchers58 Westchester Road,Malaga WA 6944

All Recipies contained within were provided by our customers via out Facebook page from January to October 2015.

Ingredients

Method

McLoughlin ButchersWinning RecipeSeptember 2015

- 6 chicken thighs- 2 capsicums- 1 red onion, cut into wedges- 6 tortillas- 2 tsp brown sugar- 2 tsp ground cumin- 2 tsp ground coriander- 2 tsp chilli powder- 1 tsp dried oregano- 1 tsp garlic powder- 1 tsp onion powder- 1 tsp smoked paprika- Fajita seasoninag (minus 1tsp reserved for sauce)- juice of 1 lime- 2 tbsp oilFor Fajita Sauce:- 1 tsp fajita seasoning- 1/3 cup sour cream- juice of half a lime

McLoughlin ButchersChicken Fajitas

Recipe by Claire Tolley

1. Mix fajita seasoning ingredients. 2. Place seasoning (reserving 1tsp for fajita sauce), lime and oil in bowl and mix. Pour over whole chicken thighs.3. Mix fajita sauce ingredients together and chill for 1 hour.4. Place chicken thighs onto hot bbq plate and grill until cooked. On a separate oiled grill plate, cook capsicum and onion5. Lightly grill tortillas until warm6. Slice chicken into strips and serve on tortillas with capsicum and onion mix and cover with tortilla sauce.

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McLoughlin ButchersWinning Recipe

April 2015

Recipe by Chenoa Anderson

Ingredients

McLoughlin ButchersPork Sausage Rolls

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McLoughlin Butchers Pork MinceYour choice of vegetables, suggested:- onion- carrot- zucchini-capsicum-cabbage-mushroomsPastry Roll2 tbs Milk

1. Preheat over to 180º degrees2. Chop your choosen vegetables into fine cubes3. Sautee them until lightly cooked4. Mix pork mince and vegetables together5. Cut pastry into strips6. Moisten with milk and spoon in the mixture7. roll the pastry so the edges overlap8. Bake at 180º degrees on a lines baking tray for 35 minutes or until mince is cooked thoroughly.

MethodMethod


April 2015

Recipe by Belinda Mouk

Ingredients

McLoughlin ButchersStuffed Cheese Potato &

Pork Chops

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4 thickly cut McLoughlin Butchers pork loins1 medium thinly sliced potato4 slices Swiss cheese1/2 cup grated tasty cheese3 tbs melted buttersalt & peppertoothpicks

1. Preheat over to 180º degrees2. Make an incision though the centre of the Pork Chop to create a pocket3. Fill each pocket eith 1 sile of swiss cheese, a spoon of grated tasty cheese and a few slices of potato4. Suecure filling with toothpicks5. Brush the Pork Chop with melted butter and season with salt and pepper to taste6. Saute in a pan until lightly brown on either side7. Place on a lightly greased baking dish for 20 minutes or until tender.Serve with baked vegetables

Method


May 2015

Recipe by Gary O’Doherty

Ingredients

Method

McLoughlin ButchersBeef Cheeks & Red Wine

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1.2kg McLoughlin Butchers beef cheeks6 shiitake mushrooms,6 medium swiss brown mushrooms,12 small button mushrooms2 medium onions2 medium carrots1 cup (250ml) Shiraz wine2 cups (500ml) beef stock2 tablespoons brown sugar2 tablespoons tomato paste2 bay leaves6 cloves garlic1/4 cup plain flour2 tablespoons olive oil40g butter

1. Season flour with salt and pepper. Coat beef cheeks and remove access. 2. Heat oil in a large frying pan. Cook beef cheeks for appox... 3 minutes on both sides or until brown.3. Saute onion, garlic and carrots. Cook until golden. Place the onion mixture and beef cheeks in the bowl of a 5 litre slow-cooker. 4. Add wine, stock, sugar, tomato paste and herbs to frying pan. Bring to the boil then add to beef mixture. 5. Add butter to pan and mushrooms. Cook until browned and add to beef.6. Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender. Alternately, turn slow-cooker on high and cook for 4 hours. 7. Serve with mash potatoes.

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May 2015

Recipe by Maire Oakes

Ingredients

Method

McLoughlin ButchersBeef Casserole with

stout & prunes

Serves 41 lb of stewing beef 2 ozs smoked bacon cut in strips2 onions sliced2 carrots, cut in chunks two sticks celery, cut in chunks1 oz plain flour3/4 pint of liquid- half beef stock, half stoutheaped teaspoon tomato purée1 tablespoon Worcester sauce10 soaked prunes fresh herbs

1. Heat a heavy pan and brown meat cubes in a splash of hot oil, place in a casserole dish, added another splash of oil to pan and add bacon, brown add onions and soften add carrots and celery and soften for a few mins. 2. Add flour and cook for a few mins, add purée and Worcester sauce, stir in. 3. Add stock mix and stir in well, bring to boil, scatter prunes over meat, add herbs and pour veg and sauce over, place tight fitting lid on casserole and cook in preheated oven at 180c for one and half hours. 4. Serve with boiled baked or mashed potatos

Ingredients

Method

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Recipe by Nick Howe

McLoughlin ButchersRed Wine Balsamic Steak


August 2015

2 Steak FilletsOnion salt and black pepper 3 tbs Balsamic Vinegar3 tbs Red Wine (pref something drier)Veg of your choice

1. Salt and Pepper each side of your Steak Fillets.2. Heat a Frying Pan over medium high heat and add Steak Fillets. Sear for aproximately 1 minute on each side or until browned.3.Reduce heat to medium low. Add vinegar and Red wine and cover, cooking for 4 minutes on each side, basting with sauce when turning the meat.4.Remove steks and serve on a lightly warmed plate. Spoon one tablespoon of glaze over each and serve immediately with your choice of Vedge.

Ingredients

Method

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Recipe by Pina Ielati

McLoughlin ButchersPan Seared Beef with Red Wine


August 2015

6-8 pieces of juicy beef chuckPlain flour (for dusting)Olive Oil1 onion, chopped1 carrot, chopped1 stick of celery, chopped2 cloves garlic, crushed1l beef stock½ cup red wine400-600g chopped tin tomatoesParsley, to taste

1.Coat the beef in flour. Add oil to a saucepan (I love using a Bessemer or Le Creuset pot for this) and brown meat slightly, in batches.2. Removing the meat from saucepan, add in onion, carrots, celery and garlic until brown and soft.3.Add the stock, wine and chopped tomatoes. Return the beef to the pan.4. Bring it all to the boil and then simmer until the meat is cooked (about 1.5 hours). Stir through some parsley and serve on top of mashed potato or polenta!

This recipe also works great in a slow cooker, on low for 6-8 hours.

Ingredients

Method

McLoughlin ButchersChicken Broccoli

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McLoughlin Butchers Chicken Breasts 1 head of broccoli 500mls fresh cream 3-4 tablespoons of curry powder 100gms grated cheese 100gms Breadcrumbs Serve with rice or roasties

1. Fry 3 breasts of chicken & cut up into pieces and place into pyrex dish2. Boil 1 head of broccoli & add to chicken. 3. Whip 500mls fresh cream with 3-4 heaped tablespoons of curry powder (McDonnells is our family favourite!)4. Add cream mix to chicken & broccoli & mix. 5. Grate cheese over mix & top with breadcrumbs. 6. Put into oven at 220° for approx 15 minutes or until golden & bubbly! 7. Serve with either roasties or rice.

Perfect for these cold Perth evenings! Also yummy as leftovers in a toasty sandwich or wrap!


July 2015

Ingredients

Method


June 2015 Ch

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Recipe by Ashleigh Marie

McLoughlin ButchersCreamy Chicken & Prosciutto

Pasta

4 McLoughlin Butchers chicken breasts 100g thinly sliced prosciutto 375g pasta of your choice2 bunches (about 480g) asparagus, ends trimmed20g (1 tablespoon) butter3 garlic cloves, crushed300g button mushrooms, thickly sliced6 green shallots, trimmed, finely chopped125ml (1/2 cup) thickened cream20g parmesan cheese Salt & freshly ground black pepper

1. Cook the pasta in a large saucepan. 2. Meanwhile, cook asparagus in a large saucepan of salted boiling water for 5-6 minutes or until bright green and crisp. Drain and cut into 2cm lengths.3. Melt butter in a large saucepan. Add garlic, mushrooms and shallots. Cook, stirring, for approx. 2 minutes.4. Add chopped chicken breasts and cook until cooked through. Stir occasionally. 4. Add cream and asparagus and stir for approx. 2 minutes or until the cream thickens. Season with salt and pepper, add parmesan.5. Drain the pasta and add it to the asparagus sauce. Gently toss to combine. Serve immediately.

Ingredients

Method


June 2015 Ch

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Recipe by Duxxa Tailor

McLoughlin ButchersRoast Chicken Masala

1kg McLoughlin Butchers chicken breast 1/2 tsp tumeric1/4 tbs crushed ginger1/2 tbs crushed garlic1tbs worcester sauce1 tbs olive oil1 tsp crushed cumin seedssalt & pepper to taste

1. Preheat oven to 200°C. 2.In a small bowl mix up the tumeric, crushed ginger, crushed garlic, crushed cumin seeds, worcester sauce, olive oil and salt and pepper. (Shoul be a paste)3. Cut chicken into piecesCut two deep, diagonal cuts into each breast of the chicken. 4. Place the chicken, breast side up, on a roasting tray. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for at least 30 minutes.5. Add diced or chopped potatos to pan. Bake in the middle of the hot oven for one hour. Unwrap, and cook, uncovered, for 15 minutes. 6. Let chicken rest for 10-15 minutes, then serve with salad or breads (or both!)

Ingredients

Method

McLoughlin ButchersWinning RecipeSeptember 2015

1 onion1 tomato2 bacon rashers1 tbs garlic minced1 tbs sweet chilli sauce1 cup fresh breadcrumbs1 cup cheese grated2 chicken breast fillet1 cup plain flour1 egg beaten2 cup cornflakes crushed4 tbs oil2 tbs butter

McLoughlin ButchersMexican Chicken

Recipe by Pamela Lindsay

1. Thinly slice onion, tomato and bacon, then fry.2. Add garlic and sweet chilli. Add to breadcrumbs with the grated cheese.3. Cut a pocket in each chicken breast. Stuff with mixture.4.Coat in flour, eggs and crushed cornflakes.5. Place in pan with oil and butter. Turn after 6 minutes and cook for a further 10 minutes.6. Serve with a crisp salad.

Note: This is also nice cold.

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Ingredients

Method


June 2015 Ch

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Recipe by Kai Higham

McLoughlin ButchersChicken & Leek Pie

1 tbs olive oil20g butter750g chicken thigh fillets, chopped2 slices prosciutto, chopped2 medium leeks halved & sliced2 tbs marsala (optional)2 tbs plain flour1/2 cup chicken stock1/2 cup pure cream1 tbs chives (fresh)2 sheets frozen shortcrust pastry, halved diagonally1 egg, lightly beaten1 sheet frozen puff pastry, quartered

1. Preheat oven to 200°C/180°C. 2. Heat up some oil and butter in a deep frying pan over medium-high heat. Add your chicken. Cook, stirring, for 5 to 7 minutes or until browned. 3. Add prosciutto and leek. Cook, stirring, for 5 minutes or until leek has softened. Add marsala (if using). Bring to the boil. Add flour. Stir for 1 minute.Add stock and cream. Bring to the boil. 4. Remove from heat. Stir in chives. Crack some pepper in there.5. Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Fill tins with chicken mixture. Brush edges of pastry with egg. Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden.6. Let cool for 2-5 minutes and enjoy.

Ingredients

Method


July 2015

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Recipe by Leanne Darron White

McLoughling Butchers Rosemary Lamb Shanks

Braised in Red Wine

1 tablespoon olive oil4 french trimmed lamb shanks2 brown onions, coarsely chopped2 garlic cloves, crushed2 cup (250ml) dry red wine2 x 400gcans diced tomatoes2 tablespoons rosemary sprigs4 cups chicken stock1 cup cornmeal (polenta)1/2 cup finely grated parmesan1/2 cup mascarpone

1. Preheat oven to 160°C. Heat oil in a large flame-proof casserole dish on high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over.2.Transfer to plate. Repeat with remaining lamb. Add onion & garlic to the pan and cook, stirring, until onion softens. Return the lamb and pour over the red wine. Bring to the boil.3. Cook for 2-3 minutes, or until wine reduces by half. Remove from heat. Add tomato and rosemary. Bake, covered, for 1 1/2 hours or until lamb is almost falling off the bone.4.To make the polenta, heat the stock in a large saucepan over high heat.5.Bring to simmer, while stirring with a whisk, add the cornmeal in a thin, steady stream.6.Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and mascarpone and stir to combine.7. Spoon the polenta into bowls, top with lamb and serve.

Ingredients

Method


July 2015

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Recipe by Tasha Walker

McLoughlin ButchersEast meets West Pie

500 gm lamb mince1/4 cup pine nuts1/4 cup currants150 gm fetta roughly crumbled1 egg1/2 cup breadcrumbs1 tbsp harissaPuff pastryExtra egg beaten with forkDukkah

1. Preheat oven at 200°C.2. Mix all dry ingredients ; pine nuts, currants, breadcrumbs, Dukkah 3. Mix all wet ingredients; lamb, fetta, harissa and 1 egg. (Using your hands is best)4. Lay out on a sheet of Pastry leaving 2 cm along 2 sides.5. Place sheet of pastry over the top and crimp edges together with a fork. 6. Brush top with eggwash and sprinkle with Dukkah. 7. Bake in at 200°C. for 40 minutes or until cooked through and pastry puffed and nicely golden.

Ingredients

Method


July 2015

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Recipe by Karen Benstead

McLoughlin ButchersPlum Lamb Casserole

2 tbs plain flourSalt and pepper to taste1kg of lamb chopsI onion1 tbs butter1 carrot / sliced1/2 cup sliced celery2 tbs Worcestershire sauce1/4 cup plum jam1/2 cup light stock2 tbs tomato sauce

1. Preheat oven to 180 degrees C. 2. Trim fat from the chops & coat in flour.3. Sauté onion in oil until soft.4. Layer chops in casserole dish withd onion, carrot and celery.5. Mix the plum jam, stock, tomato sauce, and Worcestershire sauce together.6. Pour over lamb, cover and cook in pre-heated oven for 1 1/2 hours or until lamb is tender. 7. Season with salt and pepper. 8. Served with mash and green beans.

Ingredients

Method


August 2015

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Recipe by Jenny Swift

McLoughlin ButchersOrange &Giner Beef Stir-Fry

650g rump or oyster blade steak, trimmed then thinly sliced into long strips3 cups mixed stir fry vegetables, fresh or frozenZest and juice of 1 orange¼ cup brown sugar1/3 cup soy sauce1/3 cup sweet chilli sauce1 tablespoon oil3 teaspoons ground ginger

1. Combine orange zest, juice, brown sugar, soy sauce, sweet chilli sauce and ginger in a bowl and stir until sugar dissolves. 2. Heat oil in a large frypan or wok over high heat until very hot, add the beef strips and fry until browned. 3. Add the vegetables and sauce mixture then stir fry until vegetables are cooked. 4. Serve with rice or noodles.

Ingredients

Method


July 2015

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Recipe by Denise White Pinto

McLoughlin ButchersGreek Lamb Souvlaki

750g diced trimb lamb1/4 cup lemon juice1 tblspn olive oil2 tspns oregano2 tspns crushed garlicskewers

1. Thread lamb onto skewers2. Combine lemon juice, oil, oregano and garlic to make the marinade3. Cover the meat with the marinde and allow to rest for at least 1 hour.4. BBQ kebabs for 8 mins, remembering to turnin & baste with any excess marinade.5. Serve with crusty bread & greek salad!

Ingredients

Method


August 2015

650g minced beef2 cups grated cheese1 diced large brown onion 1 grated carrot1 grated zucchini1 cup of dried breadcrumbs1/3 cup tomato sauce1 egg2 tablespoons of Worcestershire sauce (or soy sauce)1 tablespoon paprikaSalt & pepper

McLoughlin ButchersCheesy Meatloaf with Hidden

Vegetables

Recipe by Daniel Rath

1. Pre-heat oven to 180 degrees. 2. Combine everything except for grated cheese in a large bowl and mix it together. 3. Use hands or a rolling pin to flatten mixture into large rectangle shape around 2cm thick. 4. Cover in grated cheese, then carefully roll it up lengthways and press along the final edge to seal. 5. Bake in a loaf pan or on a baking tray for around 45 minutes to one hour, until completely cooked through. 6. Let it cool for 5 to 10 minutes before serving.

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McLoughlin Butchers Customer Recipies