Hello dear meatheads, and apologies for the nonexistent posts. I’m abroad on a little trip but will be back to London (and my meat-stuffed freezer) very soon. In the meantime, I hear the weather in the UK is still horrendous, which is perfect for the purpose of this blogpost… to announce my first competition giveaway!
Roaming Roosters, who were last month’s featured meat box, are generously giving me one Winter Warmer Selection Meat Box to give away, in celebration of the launch of their brand new website. The Winter Warmer Selection is worth £39.95 and includes a selection of hearty cuts for family meals – such as a whole chicken, brisket joint and a shoulder of lamb on the bone.
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Go to Roaming Rooster’s website to find your answer to this question: Which member of the Mellin family started the family farming business, before it even came to be know as ‘Roaming Roosters’? Clue: look at the ‘Our Heritage’ page!
Email your answer to email@example.com by 1st May 2012. The winner will be picked at random and notified via email (competition is open to UK residents only).
I suspect this post is so niche that if you’re not a Chinese person of Foochow descent, you might as well look away now! Today I made a Foochow red rice wine chicken stew with my Roaming Roosters whole free range chicken; it’s a traditional, age-old dish that has been passed down to me from my Malaysian Foochow mum, as it has through lots of other people’s mums. It’s my first time making it, and as most people who are familiar with this dish will know, it’s hard to make unless you have the special ingredient: red rice wine dregs or lees. Continue reading →
Roaming Roosters has a great selection of weeknight-friendly, quick cook meats – from their Speciality Sausage to these Chicken Parcels. It’s a thigh joint, deboned and stuffed with their Old English pork or Cumberland sausage mix, then wrapped in a bit of bacon. Simple to cook, with no need for a marinade or dressing. Continue reading →
This month I’ve delved into dodgy recipes from the 70s – see the chicken supreme – and I’m going to go one deeper and dig up the gammon steak. Specifically, served with pineapple and a fried egg. It’s now a regular feature on the local pub grub menu, but I think this manifestation of gammon was once a staple of recipe books that every 1970s entertaining housewife had to own. It’s now seen as a little bit naff, like cocktail sausages on sticks. Still, there’s something to be said about sweet pineapple slices complementing what is a very salty cut, so when Roaming Roosters offered me a free home-cured gammon steak to try out I could hardly resist! Continue reading →