PYNE’S OF SOMERSET RECIPES JUNE 2020 Maybe because of the mild start to the year the new season’s lamb is of exceptional quality – as good as any we can remember. So we thought we would just give you an idea of how versatile it can be with a couple of spicy recipes this month. No apologies if either is a little on the fiery side – you can always rein back on the chilli powder if you are nervous – but remember that spicy food is eaten in hot countries because it helps the body to cool down. Chilli also releases endorphins, the body’s natural painkillers which cause the feel- good effect you often experience after an Indian meal – and which is why even a large bill can appear painless. However this authentic recipe for spicy lamb shoulder can be achieved for a fraction of what it would cost even if any Indian restaurants were open to go to. And since – as fantastic sales of our barbecue specialities demonstrate – we are now well into the season of outside eating by way of offering some small consolation for those cancelled holidays, our chicken kebabs are guaranteed to bring all the flavours of the Mediterranean into your garden. As with all barbecued meat it’s better to use flat metal skewers rather than wooden ones because the meat sticks to them better and it’s easier to cook it on all sides.
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Market Way | Regional Rural Business Centre | North Petherton | Somerset | TA6 6DF
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JUNE 2020
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KEEMAR SHIKH KEBABS SPICY ROAST LAMB SHOULDER PROVENCAL CHICKEN KEBABS
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PYNE’S OF SOMERSET RECIPES MAY 2020 A skilled cook, they say, is capable of using every part of a pig except the grunt. And indeed it’s hard to imagine a more versatile meat source. Not just in this country but across most of Europe the pig has traditionally provided nose-to-tail eating, often becoming a literal lifeline to sustain poorer families through the lean winter months when, for example, pig’s tail and split pea soup was just one of the basic, nourishing and very satisfying dishes that would be regularly prepared. Not that that anything that can be prepared from a pig should ever be dismissed as poor food: many of the lesser-known examples, such as Bath chaps and brawn can be described, with every justification, as delicacies, and the great tragedy is that we are increasingly turning our backs on them these days. Pork generally suffered an image problem in the 1970s when the healthy eating trend really took off and it was widely but unfairly criticised as a fatty meat. It isn’t. On the other hand it’s the fat that gives pork such fine flavour: crisp-roast belly pork wouldn’t be half the dish is without the fat below the skin melting into the lean meat during cooking. Anyway while we wait for the weather to warm up again and the barbecue season to arrive here are three recipes which show off pork at its very best.
RECIPES OF THE MONTH
MAY 2020
PORK STUFFED CABBAGE LEAVES BRAISED PORK LOIN WITH RED CABBAGE & APPLE BRAISED PORK BLADE WITH GREEN PEPPERCORNS
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JULY 2020
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PYNE’S OF SOMERSET RECIPES JULY 2020 Everyone loves a barbecue - as our sales of barbecue ingredients testify every summer. But what we regard as one of the summer’s treats is a mainstream cooking method in many hotter countries, so this month we thought we’d spread the net a little wider in our search for tempting recipes. Two of our suggestions feature pork shoulder which currently is extremely good value, lends itself perfectly to barbecuing and which you will find in use pretty much across the world. The places where you won’t find it, of course, are Muslim countries but they have their own repertoire of barbecued food, often featuring lamb. But by way of a surprise we thought we’d bring you one of the best-loved of Morocco’s traditional skewered treats, pungent with spices and served with a cooling salad. But we can’t recommend strongly enough making your own flatbreads to go with all these dishes, either to roll them up in or just to eat separately. Once you have mastered the technique we guarantee you’ll never stop making them. Keep a ball of the dough in the fridge in a lightly oiled, airtight freezer bag and you have got pretty much instant bread on tap whenever you need it: just tear off a lump, roll it out and slap it into a dry frying pan over a moderate heat for two minutes. Flatbreads are quick and easy to cook on a barbecue, too – and your friends will be hugely impressed!.
FLATBREAD MOROCCAN LIVER KEBABS CHINESE BARBECUE PORK GREEK PORK SOUVLAKI WITH TZATZIKI
RECIPES OF THE MONTH
OCTOBER 2020
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PYNE’S OF SOMERSET RECIPES AUGUST 2020 Most farmers are agreed that this year’s crop of lamb is one of outstanding quality and with prices now easing back larger joints offer better value for money than ever. We’re suggesting lamb shoulder this month: a lot of people prefer it to leg because it tends to dry less during longer cooking and it’s also extremely versatile. Deboned shoulder of lamb is a great choice for a family barbecue if you marinade it overnight in olive oil, herbs, garlic and some redcurrant jelly beforehand. And one of this month’s recipes also involves an overnight marinade to ensure the delicious flavours of summer herbs and garlic infuse the meat properly. The first suggestion uses fiery harissa paste which is an optional addition to tagines if you prefer something hotter and spicier – just be careful not to overdo it. And finally a home-cured pork tenderloin will always be a talking point when you serve a few slices to your supper guests as a starter along with the some baby gherkins and warm crusty bread. And perhaps a glass of well-chilled rosé!
AROMATIC ROAST LAMB SHOULDER LAMB SHOULDER BOULANGERE CURED PORK TENDERLOIN
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AUGUST 2020
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PYNE’S OF SOMERSET RECIPES SEPTEMBER 2020 Although it hardly seems possible summer is officially over and we are into autumn, the consolation being that that means the game season has also opened. Many more of us are buying and rearing game these days, particularly in the West Country where it is so plentiful – though with several of the larger shoots operating on a much reduced scale this winter because of coronavirus pheasants may not be so readily available or so cheap later in the year. But first up is partridge, a much-overlooked delicacy which is quick and easy to cook and a real supper-time treat. We are also getting good supplies of rabbit - a meat which is returning to popularity after far too many years of being neglected. Rabbit is lean, healthy, versatile and very tasty – and there’s a lot more you can do with it then the standby rabbit pie...
RABBIT CHASSEUR RABBIT WITH CHILLI AND HERBS ROAST PARTRIDGE WITH RED WINE AND MADEIRA
SEPTEMBER 2020
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PYNE’S OF SOMERSET RECIPES OCTOBER 2020 Most keen cooks welcome the arrival of October because it signals the start of a new season in the kitchen with autumn and winter ingredients abundantly available. It’s not quite the moment yet for eating rib-sticking stews in front of a roaring fire but heartier meals with a little warming flavour of spice are definitely on the menu at this time of the year. This month we are once again exploring the versatility of lamb and particularly lamb shoulder, which always represents good value for money. As to the spicing there’s garam masala, traditionally a blend of cinnamon, mace, peppercorns, coriander seeds, cumin seeds and cardamom pods (and occasionally cloves) which is used to add depth and flavour, rather than heat to Indian food, and ras-el-hanout (literally ‘top of the shop’) a great addition to any North African dish. Visit the region and you will find spice sellers all offering their own version of this blend which may often contain 20 or more ingredients (sometimes including rose petals) and while there are plenty of commercial varieties available if you go online there are simple instructions about making your own which you can tailor, of course, to personal taste. Finally we’re looking to North Africa again for this month’s soup. Again it’s a mild-flavoured dish but if you prefer to hot things up authentically whisk a small teaspoon of harissa paste into a cupful of the soup and return to the pan for the last few minutes of cooking.
LAMB AND PRUNE TAGINE ALGERIAN HARIRA SOUP LAMB GARAM MASALA