Barbecue time

 

The new barbecue season is now upon us, so check out our exciting range hand made sausages, burgers and kebabs. Together with our 5 day weather forecast

We have also been handing out surveys to you all to find out how we can improve, and if there are any products you would like us to stock.So please keep checking our site as we will be adding a few new products.

Recipe is for cooking on a barbecue.

Ingredients

200ml/7fl oz carton of coconut cream
1 heaped tbsp Thai green curry paste
2 tsp light muscovado sugar
½ lime, juice only
2 tsp Thai fish sauce or light soy sauce
800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops)
3 medium red onions, cut into 12-18 wedges
3 limes, cut into 12 wedges

Method

1. Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often.
2. To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.
3. Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent.

By Jo’ Pratt

From Nation’s Favourite Food

New this Month……

We are now pleased to offer you Green Tea Mascarpone Red Bean, Cream Cheese Red Bean Dora Yaki together with Manuka Honey (10+).
Please visit www.willettsbutchers.co.uk for ordering
Did You Know…. Manuka or Tea tree is a shrub or small tree native to New Zealand and southeast Australia. It is found throughout New Zealand but is particularly common on the drier east coasts of the North Island and the South Island, and in Australia in Tasmania, Victoria and New South Wales. Manuka (from Māori ‘mānuka’) is the name used in New Zealand, and ‘tea tree’ is a common name in Australia and to a lesser extent also in New Zealand. This name arose because Captain Cook used the leaves to make a ‘tea’ drink. The common name “Tea Tree” is also shared with the related Melaleuca tree of Australia suggesting that both were used to make tea by Captain Cook.
Manuka products have high antibacterial potency for a limited spectrum of bacteria and are widely available in New Zealand. Similar properties led the Māori to use parts of the plant as natural medicine.
Kakariki parakeets (Cyanoramphus) use the leaves and bark of Manuka and Kanuka to rid themselves of parasites. Apart from ingesting the material, they also chew it, mix it with preen gland oil and apply it to their feathers.

Manuka honey, produced when honeybees gather the nectar from its flowers, is distinctively flavoured, darker and richer in taste than clover honey and has strong antibacterial and antifungal properties. The finest quality Manuka honey with the most potent antimicrobial properties is produced from hives placed in wild, uncultivated areas with abundant growth of Manuka bushes. However a very limited number of scientific studies have been performed to verify its efficacy.

The University of Waikato in Hamilton, New Zealand has formed the Waikato Honey Research Unit to study the composition of honey and its antimicrobial activity. The Active Manuka Honey Association (AMHA) is the industry association that promotes and standardizes the production of Manuka honey for medical uses. They have created the Unique Manuka Factor (UMF) standard which grades honey based on its anti-bacterial strength. In January 2008 Professor Thomas Henle, University of Dresden (Germany) identified methylglyoxal as the active compound in Manuka honey.
This is now shown on products as MGO Manuka honey. E.g. MGO 100 represents 100 mg of methylglyoxal per kilogram.

Source:Wikipedia

Welcome – 歓迎

Welcome to the Willetts butchers blog.

First of all we hope you had a great christmas and wish you all a happy new year.

We are now back to normal after the christmas period, and taking your bookings for delivery.

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Please feel free to leave any comments or articles on this blog.

Did you know Sukiyaki …(Japanese: 鋤焼 or more commonly すき焼き; スキヤキ) is a Japanese dish in the nabemono (Japanese Hot pot) style.

It consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Generally sukiyaki is a single dish for the colder days of the year and it is commonly found at bōnenkai, Japanese year-end parties. There is a theme in Japanese comedy that one can make passable sukiyaki even on a very tight budget.^{[citation needed]}

Ingredients

Thinly sliced beef is usually used for sukiyaki; although in the past, in certain parts of the country (notably Hokkaidō and Niigata), pork was also popular.

Popular ingredients cooked with the beef are:

• Tofu (usually seared firm tofu)
• Negi (a type of scallion)
• Leafy vegetables, such as Chinese cabbage and shungiku (Garland chrysanthemum leaves).
• Mushrooms such as shiitake and enokitake
• Jelly-noodles made out of konnyaku corm such as ito konnyaku or shirataki noodles. It is said to be advisable to place these away from the beef because the calcium contained in the noodles can toughen meat.

Boiled wheat udon or soba (buckwheat) noodles are sometimes added, usually at the end to soak up the broth.

Preparation

Like other nabemono dishes, each Japanese region has a preferred way of cooking sukiyaki. The key difference is between the Kansai region in western Japan and the Kantō region in eastern Japan. In the Kantō (Tokyo) region, the ingredients are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Kansai (Osaka, Kyoto region), the meat is first grilled in the pan greased with tallow. After other ingredients are put over these, the liquid is poured into the pan. The shungiku are added when all the ingredients are simmering. A raw egg is broken into a serving bowl, one egg for each person. Some prefer to add a bit of soy sauce and the egg is lightly beaten. The meat and vegetables are dipped into this sauce before being eaten

(source www.wikipedia)