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Slow cooked lamb shanks in red wine

Slow cooked lamb shanks in red wine

By Ray the Butcher on 18 June 2018

We don't think anything beats the comfort of slow-cooked shanks in a beautiful, rich sauce… and it’s that exact feeling that’s inspired this month’s recipe from our kitchen. 

Lamb shanks have become a trendy cut of meat over the past few years or so, and it’s no wonder why - they are delicious, while also being a slightly cheaper cut option. We love slow cooking in winter because it really helps you get the most out of your meat too. The slow cooking process extracts the juices, cartilage, marrow and minerals, all of which are great for your health, while still keeping all the flavour and goodness of the dish. 

And best of all, your house will smell delicious as these little beauties cook..

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Categories: #Slowweekend recipes, Lamb Recipes

Mum's Fried Rice

Mum's Fried Rice

By Ray the Butcher on 4 January 2018

This recipe is awesome for using that last bit of ham.

Ingredients:

2 cups of long grain rice
2 tablespoons of vegetable oil
2 large eggs, lightly beaten
3 shallots finely chopped
1 cup cubbed of our award winning ham (or bacon)
1 carrot, grated
1 cup of peas
A splash of soy sauce (to taste)
3 more shallots, finely chopped

Directions:

Cook rice, drain, dry and cool (tip: Its ok to put the rice in the freezer to cool, while you get all the other ingredients ready!)

Heat oil in a fry pan.
Pour in the egg mixture and cook like an omlette, once cooked, remove and slice into smaller squares. Set aside.
Add ham to pan. Cook for about 4 minutes. Add carrot, and stir through. Add shallots, peas and rice. Cook for another 4 minutes, mixing constantantly. Add back the egg and soy sauce and stir through again.
Sprinkle with send lot of shallots and serve while warm.

Enjoy!

Categories: #HumpDayHelp Recipe, Meat Master

New year, new hours

New year, new hours

By Ray the Butcher on 2 January 2018

Happy new year everyone! We hope you enjoyed your Christmas break as much as we did. It was great to put down our knives for a week and spend time with our families.

Today is our first day of trading for 2018, and we've introduced new trading hours - opening Monday to Saturday from 7am. Monday to Friday we close at 6pm; Saturday's we'll close at 1pm.

While the majority of our customers do come into the store, don't forget that you can also have your order delivered. For orders over $60 deliveries are free.

Looking forward to "meating customer needs" in 2018!

Cheers,

Ray and the team at Bourke St Butchery

 

Category: BSB News

Pre-order for Christmas Now

Pre-order for Christmas Now

By Ray the Butcher on 4 December 2017

Bourke St Butchery has a wide variety of products for you this Christmas including a few specialty additions just for the Christmas season. 

Call us bias but we have the BEST ham going in town: it is prepared on site,  available nitrite free and with sizes ranging from 4-12 kg. If you haven't ordered yours yet don't worry we are taking orders up until COB Wednesday 20 December. 

Looking to impress this Christmas lunch why not try our award winning ham (prices start at $12.95/kg), coupled with a succlent roast - you can choose from our full range that caters for the fussiest of eaters: from churkeys and turkduckens, to the more traditional boned rolled pork ($15.95/kg) 

And for all of you seafood lovers out there you can also place your seafood order with us as well (orders for seafood need to be placed by Friday 15/12/2017) 

To place your order see Ray and the boys in the shop to get your order in before COB on Wednesday 20 December. 

 
 

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Category: BSB News

Ray's Christmas Ham

Ray's Christmas Ham

By Ray the Butcher on 19 December 2016

Its no secret we love our ham here at Bourke Street Butchery so we are going to share with you Ray's tips for preparing the perfect ham this Christmas.

01 - Preheat oven to 180C. Follow the instructions to make your choice of glaze and set aside
02 - Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to help prevent it from drying out)
03 - Score the fat (not the flesh) evenly with a small sharp knife, maintaining an even depth all over. You can either score in a crisscross pattern to form diamonds or in parallel lines
04 - Place ham in a large roasting pan with a cup of water, then follow glazing and basting instructions, and bake until sticky, golden and warmed through (1-1½ hours). Rest for 30 minutes before carving.

Ray's Cherry and allspice glaze
Combine 350gm pitted cherries with 120ml maple syrup, 2 tbsp water, 2 tbsp Sherry vinegar, and a pinch each of ground cloves and cardamom in a saucepan and simmer until cherries release juice, and liquid thickens slightly (20-25 minutes). Place ham in a roasting pan and cook, basting occasionally, until glazed.

Recipe - Tandoori Goat Curry

Recipe - Tandoori Goat Curry

By Ray the Butcher on 29 September 2016

Why not try something different and make our Tandoori Goat Curry this weekend? 

Our goat is sourced from the amazing Gourmet Goat Lady, her goats are pasture raised, live a stress-free healthy life grazing and socialising as part of a herd. 

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Categories: #Slowweekend recipes, Goat Recipes

Rhino Award Finalists

Rhino Award Finalists

By Ray the Butcher on 22 September 2016

Last night Bourke Street Butchery were announced as being finalists in three categories for the 2016 Dubbo Chamber of Commerce Rhino Business Awards.

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Category: BSB News

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