Birthday steak

Happy birthday to me! Eating steak is my personal birthday tradition. So on the day of my sweet 27th, I treated myself to a rare Aberdeen Angus rump steak from Roaming Roosters.

Roaming Roosters chicken liver pâté

The kind people at Roaming Roosters gave me some free chicken liver with my meat box, so I decided to recreate the famous chicken liver pâté that my boyfriend Chris has made two Christmases in a row. It’s his mum’s recipe. 

Pollo alla cacciatora with chicken supremes

Apparently ‘chicken supreme’ has two meanings. On one hand, it’s known as a rather dubious recipe from the 60′s where you cook chicken in tinned condensed mushroom soup. On the other hand, it’s a chicken breast with the ‘drumette’ part of the wing left on. And according to Larousse Gastronomique, if both parts of the wing are left on, it’s a cotelette. Other useless chicken supreme terminology: it’s known as a Statler Breast on the East Coast of the USA, and an Airline Breast on the West side. Thanks chowhound.

Easy Moroccan lamb steaks

I’m one for using up all the ingredients in the store cupboard. You may remember my Moroccan Riverford beef tagine, for which I purchased some Schwartz spice rub to substitute for ras el hanout. Well, I rolled this old biddy out for an easy Moroccan lamb steak dinner, using the lovely lamb steaks from my Roaming Roosters box.

Venison ‘dogs

At dinner with some friends the other night, Anton (who is German) said that calling food ‘Bavarian’ is meant to be an insult… I imagine that it’s a reference to heavy, stodgy food: knödel, wurst and the like. I cooked my latest item from the Roaming Roosters meat box and the thought of ‘Bavarian’ did come to mind, amusingly. Not least because these were four very big and hearty sausages.