Grid Iron Meat – Recipes Search



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Guide to Freezing Meat

In these uncertain times many of our customers are getting into the habit of freezing meat to use at a later date. This can be a great way to get enough value in the order to qualify for free delivery and also be sure of having something available when you need it. Millions of tons of food is wasted each year in the UK. As a large proportion of this is likely to be meat, anything we can do to address this problem will be helpful. Here’s our guide to freezing and defrosting meat safely at home.

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Pot au Feu

Tie the parsley, thyme, rosemary and bay leaf into a bouquet. Tie the leeks into a bundle. Put the meat and marrow bones into a large pan. Cover with water and bring to a boil. Skim the surface of the liquid in the pan and add the bouquet garni, leeks, …

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Peanut Butter & Jam Pork Ribs

This recipes uses a hot and fast method for cooking pork spare ribs, rather than the usual lo’ ‘n’ slow approach!

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Sticky Pork Spare Ribs

This is a great dish to do either as a side for a BBQ party or just as a treat on its own. The ribs are boiled first to reduce the cooking time and then finished in a hot oven or on the BBQ

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Beef Shin, Brisket & Cheek in a Yorkshire Pudding Bowl

A warming beefy, unctuous concoction served in a crispy Yorkshire Pudding… what’s not to like!

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Braised Goosnargh Duck Legs with Cabbage, Shallot and Asparagus

Goosnargh duck legs are slowly braised in stock then served with shredded savoy cabbage & shallots.

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Goosnargh Duck Breast with Mushroom Risotto

Pan fried Goosnargh duck breasts with a side of cheesy, rich and creamy mushroom risotto

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Goosnargh Duck Liver Parfait

We love to make the most of every bird and animal with the minimum of waste. This is a great use of some fantastic duck livers and really easy to make!

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Mumrez Kahn’s Chicken & Spinach Karahi

Being from the north of England, and not that far from the town itself, I appreciate a good Bradford curry. It’s still a good cheap meal, if you know the right places to go. The Karachi, in the centre of Bradford has been serving the same dishes since the 1960’s.

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Sous Vide Pork Chops

When you’re buying good quality, slow grown, native breed pork it makes sense to do it justice by cooking it in a way that will keep it juicy and tender. A great way to do this without worrying about overcooking is to cook it sous vide.

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Jim Drohman’s Pork Belly Confit

Confit is a great way to preserve food, keep it in the fridge and have it ready to eat in moments. The process of preparing a confit involves salting the meat, slowly cooking it in fat and then covering it in fat to prevent the growth of harmful bacteria.

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How to Make Confit

Confit is a great way to preserve food, keep it in the fridge and have it ready to eat in moments.

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How to Render Pork Lard

Making your own lard is not only satisfying but will also give you the confidence of knowing that you have a healthy starting point for your recipes and have used up, what otherwise might have been, a waste product.

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Beef Short Ribs

Beef short ribs are a fantastic cut to cook on a BBQ or smoker, but they work equally well when slow cooked in the oven. Here’s my method for combining the two and getting the best of both worlds.

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Safe Temperatures for Meat After Resting

For the best results, it’s always better to measure the internal temperature of meat rather than relying on cooking times.

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RIBEYE STEAK

Ribeyes are best when cooked for a little longer than other steaks to make the most of breaking down the fat and infusing the flavour into the meat.

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Flat Iron Steak

The flat iron steak is cut from a relatively tender muscle at the top of the shoulder, known as the chuck. The best way to cook it is either rare or medium as it has a tendency to become tough if overcooked.

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Devilled Kidneys

Fergus Henderson, says of devilled kidneys that they are “the perfect breakfast on your birthday, with a glass of black velvet”. Some folk are put off by the smell of kidneys and the slight taint that they sometimes have to the taste. If you get fresh …

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ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS & MINT SAUCE

Lamb rump is simple and quick to cook and gives you all the flavour of a roast. This dish can be made in less than half an hour for a tasty midweek supper. Preheat the oven to Gas mark 6, 200°C, 400°F. Put the potatoes in a shallow baking tray and coat …

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Leg of Lamb with Orange & Rosemary

Preheat the oven to 180-190°C. Mix together the orange zest, garlic, the leaves from the rosemary sprigs, removed from the stalk and the oil and season with salt and pepper. Make some incisions into the skin of the lamb with a sharp knife, giving it a …

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Lamb Shanks with Rosemary & Horseradish

Lamb shanks are an economical and healthy alternative for a midweek one pot dish. This slow cooked dish uses some classic flavour pairings to produce a tasty, melt in the mouth treat. Preheat your oven to 150ºC. Heat the oil in a casserole or oven proo …

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PRAISE THE LARD

It’s very rewarding to make every part of a recipe and it’s not very difficult to make your own lard for use in pastries and cooking. It’s also a great way of using the whole animal and reducing waste.