Cooking Tips
Having been asked numerous times “how do I cook this” we thought it would be a good idea to give you a few simple hints to help you get the best results
Steaks; Chops & Cutlets
Sirloin, Rump & Rib Eye 1 inches (2.5cm) thick
1½-2 minutes on each side for Rare
3 minutes on each side for Medium
4-4½ minutes for Well Done
Fillet Steak 1½ inches (4cm) thick
4 minutes on each side for Rare
An addition minute more for Medium & another minute more for Well Done
Pork Chops will need approximately 10 minutes on each side, were as Pork Steaks slightly less.
Lamb Chops will need about 10 minutes each side, were as cutlets will take about 5 minutes each side.
Meat : Roasting Joints
The general rules are as follows:
BEEF
Start by giving the joint 20 minutes in a hot oven (475°F, 245°C or Gas Mark 9), then lower the heat to (375°F, 190°C or Gas Mark 5) and cook for 15 minutes per pound (450g) for rare, plus 15 extra minutes for medium rare, plus 30 minutes extra for well done. Once cooked, remove from oven and relax meat for 30 minutes, keeping it warm wrapped in foil.
PORK
For a leg or loin of pork.Start by giving the joint 20 minutes in a hot oven (475°F, 245°C or Gas Mark 9), then lower the heat to (375°F, 190°C or Gas Mark 5) and cook for 35 minutes per pound (450g). Once cooked, remove from oven and relax meat for 25 minutes, keeping it warm wrapped in foil.
For hand / shoulder/ belly of Pork and fillet. Start by giving the joint 20 minutes in a hot oven (475°F, 245°C or Gas Mark 9), then lower the heat to (375°F, 190°C or Gas Mark 5) and cook for 45 minutes per pound (450g). Once cooked, remove from oven and relax meat for 25 minutes, keeping it warm wrapped in foil.
LAMB
Start by giving the joint 30 minutes in a hot oven (450°F, 230°C or Gas Mark 8), then lower the heat to (350°F, 180°C or Gas Mark 4) and cook for 30 minutes per pound (450g) thereafter. Once cooked, remove from oven and relax meat for 30 minutes, keeping it warm wrapped in foil.
Meat: Pot Roast & Slow Cooking
Slowly, slowly is the key word that needs to be emphasised here!
POT ROASTING
The principle of pot roasting is long slow cooking of the meat in a fairly heavy cooking pot (with a tight fitting lid) in a small amount of liquid – this can be stock, wine or cider. The liquid creates a steamy atmosphere inside the closed pot, helping to keep the joint moist as it cooks.
CASSEROLE / SLOW COOKERS
Casserole and Braised dishes tend to be cooked in the middle shelf of the oven at a lower heat (275°F, 140°C or Gas Mark 1, is gentle enough to produce the very best results. Times will vary for 2-2½ hrs for Beef Chuck, Blade & Brisket, up to 4 hours for Shin, Leg or Neck. Pork joints such a Spare Rib. Preheat your oven to 150°C/gas mark 2, as a guide, allow 45 minutes per 450g in weight, plus another 45 minutes, or until cooked through (when there is no pink meat and the juices run clear). When it is cooked, remove the Rib from the oven, sit it on a warm plate and cover it loosely with foil, then let it rest for about 15 minutes. But please remember that oven vary and different types of cooking pots will affect temperatures too, so you may have to adjust the oven temperature accordingly.
When using a slow cooker generally on a high setting a casserole will take 5hrs; on the low setting it will take an average of 8hrs, but the beauty of a slow cooker it won’t come to any harm if left for 10hrs!!
Pies, Quiches & Crumbles
Our Pies, Quiches & Crumbles are already cooked - to reheat them use the following guidelines; but please remember that oven vary so you may have to adjust the oven temperature accordingly.
From Frozen : Heat in an oven 300°F, 150°C or Gas Mark 1 for 35-40 minutes
From Chilled : Heat in an oven 300°F, 150°C or Gas Mark 1 for 25-30 minutes
Always make sure the Pie, Quiche or Crumble is piping hot!
