Posts Tagged ‘Andrew Gordon Butcher’

Hellfire Beef and Watercress Trencher

hellfire

A trencher is an old English name for a chunk of bread that was used as a plate in times long past, and was piled high with meat and veg.

In this trencher I started with a crusty griddled sourdough slice, a layer of griddled tomato and pepper slices, piled high with watercress, smothered in garlic mayo, before finally crowning with some spicy, tender griddled strips of Hellfire Piemontese Beef Fillet from Andrew Gordon Butcher in Aberdeen, this beef is super healthy very low in calories, rich in protein and very lean. Marinated in Hellfire sauce it had a wicked spicy kick, the strips were only cooked for a couple of minutes on a red hot griddle pan, so were tender and moist. A cold beer was perfect with it.

The first time I have tried this beef, and it’s certainly amazing stuff, healthy and tasty.

Feather steak and chipotle rarebit.

 

Feather steak and chipotle rarebit

There are so many other wonderful steak cuts out there than your usual, rump, sirloin and fillet, if you feel that to get a good quality steak can be expensive, why not try a different and a great deal cheaper cut like this 28 day aged Aberdeen Angus feather steak, you really need to have a good butcher to get the best out of cuts like this, but they will advise you on how best to cook them. Feather steak really shouldn’t be cooked past medium rare, but rare is best, so you’ll need a red hot griddle pan for this version of steak ‘n’ cheese.

There is often a seam of tough gristle in the middle, so cut your strips of steak either side of this. Then pop into the griddle and cook quickly a minute or so on each side. Leave to rest for a few minutes.

In the time the steak is resting, whip up a chipotle rarebit to top the steak, melt 25g unsalted butter in a small pan, add 300g grated extra mature cheddar, 50ml beer, 1/2 teaspoon mild mustard, a teaspoon finely chopped chipotle chilli, a pinch of sea salt and black pepper, and warm through until melted and combined.

Spread a little BBQ sauce on a bread roll, layer up some steak strips, top with lashings of the rarebit sauce, and pop under a hot grill until the rarebit starts to brown and bubble.

feather steak

 

 

 

Do you know what’s in your burger?

gordonianburger1

So….. do you?? With the recent scandal of extra ingredients appearing in supermarket burgers, have you lost confidence in the meat you buy there?

Well if you haven’t already, there’s no better time to get acquainted with your local butcher, and if you build up a good relationship with them, you can trust your meat, and what goes into your burger.

Since I started to eat meat after being a vegetarian for so long, it has always mattered to me where the meat I eat comes from, so I always discuss the meat with the butcher, what beef is it? where has it come from? I was very fortunate to have been offered these Gordonian Luxury Burgers to try, they are dry aged Aberdeen Angus, from Andrew Gordon are a huge 200g each. The aroma was deep and beefy as they cooked, with no rubbish in them, they cooked to perfection on a griddle, and the taste was outstanding, seasoned perfectly, I was quite confident to serve it medium rare, to keep it moist, but with a thick savoury crust from being cooked on a high heat on the griddle.

So, without preaching, maybe it’s time you got to know your local butcher?

gordonianburger2

 

 

Man V Food Steak and Chilli night

I’ve always wanted to do a Man V Food style eating challenge, so when I heard Andrew Gordon Aberdeens Fine Butcher was holding a Man V Food Steak and Chilli night, I had to be there!

6 hungry diners, including the reigning champion from the previous burger challenge had turned up with a hungry gleam in their eyes, and a hungry expectation. We knew we would be in for a good evening as the quality of Andrews steaks are legendary.

Andrew weighed up 6kg of prime Aberdeen Angus Sirloin 1kg per person, 8 steaks each…..eek, but this was only a part of the challenge,  a fragrant chilli was bubbling away and would be mounded with cheese and chunks of bread on a large platter for our delectation. Taking the total weight up to an enormous 1.8kg,  (63.5 ounces in old money).

The steaks were cooked to perfectly medium rare and were a delight as they were dry aged for a month. We all ploughed our way through the steaks, the chilli and cheese was just too much for some as well, but I managed this, but I hit the wall when it came to the bread, the “dirty carbs” were just too much, however the reigning champion was able to finish his entire platter, a much deserved winner. It was an awesome evening, with beer aplenty to wash the food down and lots of banter.

Andrew will be holding further of these wonderful events over the winter months, get involved!

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Sausage making in Aberdeen

I’ve just had a fantastic fun Sausage Making evening at Andrew Gordons  Butchers in Aberdeen. It was great fun, and I learned a lot about how they produce their high quality sausages and burgers, and was able to have a play myself, there was a lovely mixed bunch, families with children and other friendly people, it was great to see the kids getting stuck in. I left with a nice bag full of the sausages and burgers I had made, and had some yummy tasters.

It’s great to hear the passion Andrew has for his fantastic meat, and seeing the obvious kick he gets from the kids getting stuck in, and learning more about the food they eat, in my opinion it’s people like Andrew who are true food heroes, helping Aberdeen to take a big foodie step forward.

Thank you Andrew, I’ll be back for more courses, and I like the sound of the Man Vs Food style events you have planned.

Here’s a gallery of pics from the evening.

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The BBQ World of mrdodd

Making simple food great, and great food right.

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