Recipes for Argyll Hill Lamb, Argyll Tamworth Pork, Argyll Aberdeen Angus Beef and Argyll Wild Venison

We have been asked for some recipes for Argyll produce so here are some meat recipes from our Chef, Stephen Boswell, who is a huge fan of the Argyll brands for taste and tenderness. Our guests are always delighted with what Stephen provides on board!  If you can’t source Argyll meat, Stephen recommends that you ask your butcher where the meat comes from and check that it has been hung properly according to the type of meat.  If you have any queries, or would like some tips for these recipes, let us know and we'll be happy to help .
Argyll Tamworth Pork fillet with pancetta, creamy herbed polenta and green peppercorn gravy

Ingredients:

2 Argyll Pork fillets, (ask your butcher to trim all the sinew off).

2 x 200g packets sliced pancetta

250g coarse polenta, (dont buy fine polenta meal).

500 ml chicken stock, stock cubes are fine

200g marscapone or cream cheese

75g butter

2 heaped tablespoons of chopped fresh herbs; (I use basil, rosemary, thyme and mint)

1 tablespoon of crushed green peppercorn, (I use dried)

50ml brandy or whisky

75 ml double cream

150ml gravy, (made with granules is fine: beef, onion or vegetable)

Method:

1.       Lay a sheet of cling-film onto the worktop then lay out the pancetta from one packet so that it overlaps slightly. Place the seasoned pork fillet on to this and roll into a sausage shape using the film. Repeat with the other fillet. Rest in the fridge for 30 minutes or so.

2.       Bring the gravy to the boil; add the peppercorn, brandy and cream. Season to taste. Set aside for use.

3.       Fry the pork fillets all over till golden then place in the oven at 200 degrees for 12-15 minutes until cooked. Rest for 5 minutes.

4.       Bring the chicken stock to the boil then turn the heat down and slowly pour in the polenta. Quickly add the cream cheese and butter and keep stirring for another 2 minutes.

5.       Place the polenta on a plate and slice the pork on to it then pour the warmed sauce around.

 

Roast haunch of Argyll Wild Venison with braised, spiced red cabbage

Ingredients:

1.5   kg venison, ask the butcher for single muscle as this carves better

                1 good sized red cabbage

                200 ml malt vinegar

                200g light muscovado sugar

                100g butter

                2 green apples, peeled and sliced

                1 teaspoon each of ground cinnamon, mixed spice and ginger

Method:

1.       Place the butter in large pot and put in the shredded cabbage; the finer you cut it the better. Add the apples sugar, vinegar and spices. Mix well with some salt to taste. Bring to the boil and simmer for 1 hour.

2.       Sear the venison all over till well browned. Roast at 200 degrees for 20 minutes or until to your preference of colour.

3.       Place the cabbage on a plate and slice the venison on top. I serve this with a red wine gravy to which I have added some thyme and redcurrant jelly.

 

Curried Argyll Blackface Hill Lamb shank

Ingredients:

4 Argyll Lamb shanks

4 large onions, sliced

1 tablespoon mango chutney

2 tablespoons of tomato ketchup

150g butter or ghee

6 cloves of garlic, crushed

400g tinned chopped tomatoes

4 teaspoons ground coriander

1 teaspoon each cumin, turmeric, chilli flakes,

cinnamon, garam masala, ginger and black pepper.

Water in case the sauce is too thick

Method:

1.       Fry the onions until quite brown. Add the garlic and spices and fry for a further 3 or 4 minutes, then add the tomatoes chutney and ketchup.

2.       Blend the mix well with a stick blender or food processor.

3.       Fry the lamb all over until well browned. Put the lamb into an oven dish and cover with the sauce. Seal tightly with foil and roast for 2 hours at 180 degrees or until the meat is very tender. Serve with your favourite accompaniments.

 

Roast Argyll Aberdeen Angus Beef in good Yorkshire puddings

Ingredients:

Allow a good 300g of beef per person.

Oil or dripping for puddings

A pint glass full of plain flour

A pint glass full of milk

A pint glass full of eggs

1 ½ teaspoons of salt

Freshly ground black pepper

3 crumbled oxo cubes

Method:

1.       Pour the flour, milk, eggs,  oxo, salt and pepper into a bowl and mix well, (it doesn’t matter about a few lumps). Rest in the fridge for an hour if possible.

2.       Heat the oil in shallow Yorkshire pudding tins at 220 degrees until smoking.

3.       Pour the batter mix into the tins trying not to go over the edge. Bake for 10 minutes until risen then turn the heat down to 180 for a further 15 minutes or until the puddings are a chestnut brown colour throughout.

4.       Roast the beef to the desired stage. Rest for 10 minutes and slice into the puddings and top with the gravy made from pan juices.

Serve with roasters and creamy horseradish or hot English mustard.

Happy Eating!