Post your favorite recipe on our Facebook Page: Orr's Family Butchers Recipe Exchange. Every month we will choose a winning recipe and award a $50 gift certificate that can be redeemed in any of our 3 shops.
November's winner by popular vote: Brad Johnson with Japanese Village Steak Sauce! Congratulations
Japanese village Steak Sauce
- 1 cup of chopped onion
- 2/3 cup good quality vegetable oil
- 2/3 cup japanese soya sauce(kikkomen)
- 1/2 clove garlic
- 1/2 teaspoon of dry mustard
- 1/3 cup of toasted sesame seeds(you can buy toasted or toast yourself)
- Blend until smooth and let stand for thirty minutes.
Lamb or Chicken Curry
From the kitchen at Holly Ridge Farm, Saanichton, B.C.
Ingredients
- Two large onions chopped and fried in a little butter or oil, cook until transparent. Do not allow onions to brown.
- Two tablespoons of curry powder or paste (more if desired).
- Three pounds of shoulder lamb or one chicken cut into bite sized pieces.
- One chopped apple
Method
- Put the meats in with the curry and onions and stir well. Then add one or two tablespoons of flour and one chopped apple or the juice of half a lemon. Cover with stock or water and bring to a boil stiring well. Turn down to a simmer and cook slowly until the meat is tender. If desired you can add a tablespoonful or two of mango chutney which you can buy at Orr's Family Butcher. Serve over a bed of boiled rice.
Oven Roasted Spareribs
From the Orr's Family favorites
Ingredients
- 1 tsp Worcesterhire sauce
- 2 Tbsp malt vinegar
- Garlic
- 1/2 cup Ketchup
- 1 cup brown sugar
- 1 1/2 tsp dry mustard
- 1 chopped onion
Method
- Mix up all the ingredients and add enough water to make up 3 cups. Spread over the spareribs and bake at 350 degrees in a covered dish for 2 1/2 hours, take the lid off for an additional 1/2 hour. Great with rice and veggies.
Clove Scented Ham
Ingredients
- 10-12 lb oven ready bone in half ham
- 30 whole cloves
- 1 cup maple syrup
- 1/2 cup orange juice
- 4 Tbsp dry mustard
- 2 Tbsp grated orange rind
Method
- Place ham in aluminum foil lined roasting pan. With a sharp knife score surface of ham into small squares. Place 1 whole clove into each square. Mix together the remaining ingredients. Spoon mixture over ham, bake in a pre-heated 425 degree oven for 30 minutes. Reduce heat to 350 degrees for a further 60-90 minutes, basting occasionally, until ham is well browned and crispy. Let stand covered for 30 minutes before serving.
Herb Mixture for Poultry
From the kitchen of Chris in Halifax, NS. This goes really nicely with soups, scrambled eggs, mashed potatoes, in sour cream for baked potatoes and on roasted poultry.
Ingredients
- 1/2 cup tarragon
- 1/2 cup chervil
- 2 Tbsp sage leaves
- 1/2 cup thyme
- 2 Tbsp rosemary
- 5 Tbsp freeze dried chopped chives
- 2 Tbsp desiccated orange rind
- 2 Tbsp celery seed
Method
- Put all of the above in a large bowl and mix till well combined. Pack into small jars and label. Crumble herbs by rubbing between your palms when using.
Stovies from Aberdeen
From the kitchen of Anna Kirkland. Stovies is a dish that my mother always made the day after having roast beef for dinner to use up the remains of the roast.
Ingredients
- 1 oz roast dripping
- 2 oz onions
- 2 oz shallots
- 1 lb potatoes (peeled and sliced)
- salt and pepper to taste
- 1/2 pint water or stock or milk or leftover gravy
Method
- Put the roast dripping into a strong stewpan and allow it to become smoking hot. Then add the sliced onions and shallots and fry. Add salt and pepper with the potatoes with the sliced roast and the 1/2 pint of liquid. Cover closely and simmer for 1 to 2 hours depending on the quantity. When ready stir up from the bottom. The secret to good stovies is to be able to cook the potatoes witout burning them. This meal you will find can be quite tasty.
Bacon Pot Roast
From the kitchen of Chris Ward (serves 6-8). In this recipe the bacon is half simmered, then finished off on a bed of vegetables as a pot roast.
Ingredients
- 3 lb ham
- 1 small potato peeled
- 1 small onion stuck with a few cloves
- 1 bayleaf
- 6 black peppercorns
- 1/2 pint dry cider
- 1 small turnip cut into chunks
- 2 carrots sliced
- 1 onion sliced
- 3 sticks of celery cut into chunks
- 2 oz butter (50g)
- fresh milled black pepper
Method
- Place ham in a saucepan along with the potato to take care of any saltiness, the onion, bayleaf, and peppercorns. Pour in the cider and top off with just enough water to cover the ham. Cover with a lid and simmer the ham for 45 minutes. Towards the end of that cooking time preheat the oven to 350 degrees.
- Meanwhile fry the prepared vegetables in the butter just to tinge them with colour. then arrange them in the bottom of a casserole. Season with some pepper and when the 45 minutes are up remove the ham from the liquid, cut off the skin and place ham on top of the vegetables in the casserole. Pour in just enough of the cooking liquid to cover the vegetables, season only with fresh ground pepper, put the lid on and place in the oven for a further 45 minutes.
Lori's Rack of Lamb
Method
- Preheat oven to 400 degrees. Cover the roasting pan with a liberal coating of olive oil (approx 1/4 cup).
- Working one side at a time, coat the rack of lamb in fine dijon mustard, liberally press it in fine bread crumbs. Pouring the crumbs onto Orr's butcher paper is very helpful, it enables you to reach the length of the rack. Repeat for other side. When lamb is covered in bread crumbs, place bones face down onto pan in oven for 15 minutes. Using a spatula turn over the rack carefully to avoid rubbing off the delicious coating. Reduce oven temperature to 325 degrees for an additional 40 minutes. When the time is up remove from pan and let rest for 10 minutes covered in foil. Slice and enjoy with Knorrs Lemon Dill sauce that you can buy at Orr's Family Butchers.
Tattie Scones
From the kitchen of Avril Cunningham.
Ingredients
- 1 lb peeled potatoes
- 2 tsp salt
- 2 oz butter
- 4 oz flour
Method
- Cook potatoes in salt water for about 20 minutes or until soft. Add salt and butter and work in enough flour to give a stiff mix. Turn onto a floured board and kneed lightly. Roll out to a quarter inch thick and cut into rounds. Cook on a flat sheet in the oven for 20-30 minutes turning only once. Serve hot with butter.
Metchosin Lamb Pie
Ingredients
- 1 1/2 pounds of shoulder lamb
- 4 oz chopped onion
- salt and freshly ground black pepper
- 1 lb short crust pastry
- 6 oz sliced carrots
- 1 tsp chopped parsley
- 1 beaten egg to glaze
Method
- Remove all bones from the lamb and dice the meat and set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours, then strain stock.
- Line a pie dish with half the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg. Bake in a 350 degree oven for 2 hours or until the pastry is a nice golden brown. Using a funnel pour the stock through the hole in the pastry lid, adding enough to fill the pie and leave to cool before serving.
Heating your Haggis
This is for thawed out or fresh Haggis.
Wrap Haggis in tinfoil with a 1/4 to 1/2 cup water inside with Haggis. Place on an ovenproof dish. Heat at 325 to 350 degrees for 30-40 minutes per pound. Check Haggis for softness and that it isn't sticking on the botom. Tinfoil can be opened at the top near the end of cooking time to crisp up skin. Serve with roast beef, mashed potatoes, mashed turnip and gravy.
Fresh Turkey Care Tip
When you get your turkey home remove the bird from the bag. Take out the giblets, neck etc and put them in a bowl and cover with saran wrap. Rinse and dry off the bird, wash out the bag and place bird back in the bag. Keep refridgerated until ready to cook.
Roasting Beef Tip
Before roasting beef always sear all sides of the joint in a hot frying pan. The searing action will seal and retain the natural juices within the joint. Place on a rack within the roasting pan and place a slab of beef fat on top of the roast. This will keep the roast moist and the beef dripping is always useful to have in the kitchen.
Rhonda's Steak Tip
To cook the perfect steak, start with a cast iron frying pan with a splatter guard. You should have the stove fan on. Coat both sides of the steak with pepper and garlic powder. Turn the burner to high, cover the bottom of the pan with olive oil and wait until the hot oil produces a blue smoke. Quickly sear both sides of the steak to seal in the juices. Reduce the heat to medium and cook for the following times: rare- 2 minutes each side; medium- 3 minutes each side; well done- 4 minutes each side. Remove pan from heat and let steaks rest for 3 minutes.