Barbecue for the Jubilee
Jayne Duveen
As we head into the warmer months there is nothing more enjoyable than rolling up our sleeves and getting creative in the butchery with marinades and barbecue sauces.
This enables us to ensure that all the slower cooking cuts and roasting joints that are popular during the winter months can be turned into something that is popular during the summer. Here in the Plaw Hatch butchery, we take pride in finding the best way to utilise every part of the animal throughout the year so that none of the hard work that has gone into rearing them is wasted.
One of the finest examples of our summer creations is the ‘Kofta Burger’ which boasts fresh coriander and mint with a multitude of spices, leaving the consumer with a lasting warmth in their mouth after eating.
Other additions to this year’s barbecue season menu will be chicken wings in a honey and mustard marinade, which have been appropriately called ‘Chicken Dragon Wings’ due to the fiery nature of these wee beasties. There will also be chicken wings in tomato, soya sauce, onions & garlic, which we have named ‘Chicken Buffalo Wings’.
Mint is being added to olive oil to dribble over lamb leg steaks and chump chops. We have even painstakingly cut the chump chops into a sweetheart shape and called them ‘Lamb Valentines in Mint Marinade’.
The customary olive oil, rosemary & garlic marinades will be added to the butterflied lamb legs and pulled pork and paprika rubs will be added to the pork ribs.
We intend to get messy with the spatchcock chickens and dowse them in whatever we are feeling like on the day and the chicken drumsticks can expect the same treatment.
With the Queen’s Platinum Jubilee just around the corner it might be a good idea to place an order in the shop by the end of this week if you are have a family barbecue or attending a village street affair where you need to bring along your own barbecue goodies.
