Here we are gathering a selection of recipes from our files and those of our customers,
together with some very useful preparation and cooking tips, making your meals a delight.

You may or may not know that traditional butchers like the Orr family, have been early
risers all their working life so as to prepare the meat and orders for the day. Stewart, Frazer
and Rhonda are no exception. So let us start this page with Stewart's mid-morning snack!

Heating Your Haggis

Wrap Haggis in tinfoil with a ¼ to ½ cup water inside with Haggis.
This is for thawed out or fresh 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 bottom.
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.

Lamb or Chicken Curry

From the kitchen at Holly Ridge Farm, Saanichton, B.C.

Two large onions chopped and fried in a little butter of oil, cook until transparent.
Two tablespoons of curry powder or paste, (more if desired). Do not allow onions to brown.
Three pounds of shoulder lamb or one chicken cut into bite sized pieces. 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.

Serve over a bed of boiled rice with condiments.

Fresh Turkey Care Tip

When you get your turkey home. First thing is to remove the bird from the bag. Taking 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 or turn inside out and replace back in the bag and keep refridgerated.
This will avoid the bird smelling high and is good meat management.

Metchosin Lamb Pie

1½ pounds of shoulder lamb. 4 ounces of chopped onion. Salt and freshly ground black pepper.
1 pound of short crust pastry. 6 ounces of sliced carrots. 1 teaspoon of chopped parsley.
1 beaten egg to glaze.

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 1½ 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.

Orr's Oven Roasted Spareribs

1 teaspoon of Worcesterhire Sauce, 2 tablespoons of Malt Vinegar, Garlic, ½ cup Ketchup
1 cup of brown sugar, 1½ teaspoons of Dry Mustard, 1 chopped onion.

Mix up all the ingredients and add enough water to make up 3 cups. Bake at 350 degrees in a
covered dish for 2½ hours, take the lid off for an additional ½ hour. Great with rice and veggies.

Clove Scented Ham

Ingredients: 10-12 lb oven ready bone in half ham. 30 Whole cloves. 1 cup of Maple Syrup.
½ cup of Orange Juice. 4 tablespoons of dry mustard. 2 tablespoons of grated Orange Rind.

Method: Place ham in aluminum foil lined roasting pan. With a sharp knife score surface of ham
into small squares. Stick whole cloves into each square. Mix together the remaining ingredients.
Spoon mixture over ham, bake in a pre-heated oven 425 degree oven for 30 minutes. Reduce heat
to 350 degrees for a further 60 to 90 minutes, basting occasionally, untl ham is well browned and
crispy. Let stand covered for 30 minutes before serving.

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 although Orr's beef is well marbled a slab of beef fat placed on top of the roast will keep
it moist and the beef dripping is always useful to have in the kitchen.

CONVERSION TABLE

This table will help you to convert and understand UK receipes as those in North America

12 oz (350g) corn syrup or light molasses = approx. 1 cup.
4 oz (125g) butter = 1/4 lb (1 stick in USA?)
9 oz (250g) plain flour = approx. 2 cups.
2 tsp bicarbonate of soda (baking soda)
3 tsp ground ginger
1 egg
1/2 pt(300ml) milk = 10 fl. oz.

HERB MIXTURE

From the kitchen of Chris in Halifax N.S.

This goes really nicely with soups, scrambled eggs, mashed potatoes, in sour cream for baked
potatoes and on roasted poultry.
1/2 cup Tarragon
1/2 Cup Chervil
2 tablespoons Sage Leaves
1/2 cup Thyme
2 tablespoons Rosemary
5 tablespoons of Freeze Dried Chopped Chives
2 tablespoons of Desiccated Orange Rind (get it at the Bulk Barn)
2 tablespoons Celery Seed
Put all of the above in a large bowl and mix till well combined. Pack into small jars & label.
CRUMBLE HERBS BY RUBBING BETWEEN YOUR PALMS WHEN USING

RHUBARB CRUMBLE OR SQUARE

From the kitchens of Shirley Nix and Ruth Funk

BASE

½.Cup Flour
1.tsp. Baking Powder
1.tbsp. Sugar
1. Egg
1. tbsp. Margarine

TOPPING CRUMBS

⅓Cup Flour
⅓Cup Sugar
1½tbsp Margarine

FILLINGS

Aprox: 3 Good size stalks
Rhubarb cut into ½ pieces

METHOD

Topping :------Mix flour / sugar / rub in margarine......set aside

Base :------Mix dry ingredients, rub in margarine.. Beat egg lightly and mix into flour mixture.
Put onto a floured board and roll to line a 8" by 9" pan. Pressinto corners and sides... Scatter
chopped Rhubarb on top.. Then sprinkle the topping crumbs over the fruit.

BAKE :----at 325ºF for 25 to 30 minutes.

VARIATIONS

A variety of fruit can be used... Blueberries...Sliced Peaches...Cherry Pie filling...or Mixed
Berries Strawberries,Raspberries and Blackberries, or Pineapple-crushed and drained...
Note: Add ¼ Cup of Shredded Coconut to the topping crumbs when using the Pineapple filling.

Shirley and Ruth like fresh Rhubarb or Frozen Fruit Mix or Unsweetened Peaches,
Strawberries, or Blueberries. The pan size makes enough for four servings.

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 (usually
a Sunday). So on Monday it was Stovies to use up the remains of the roast.

"Approximate Quantities"

1 oz of Roast Dripping, 2 ozs of Onions, 2 ozs of Shallots, 1 lb of Potatoes (peeled & sliced)
Salt & Pepper to taste, ½ pint of water or stock or milk or leftover gravy.

"Directions"

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 & pepper with the potatoes with the sliced roast
and the ½ 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
without burning them. This meal you will find can be quite tasty.

A Bacon Pot Roast

By: Chris Ward
(serves 6-8 people)

In this recipe the bacon is half simmered, then finished off on a bed of vegetables as a Pot Roast.

Ingredients:

3lb Ham (1kg 350g).
1 Small potato peeled.
1 Small onion stuck with a few cloves.
1 Bayleaf.
6 Black Peppercorns.
½ pint of dry cider.

For the Pot Roasting:

1 Small swede cut into chunks.
2 Carrots sliced.
1 Onion sliced.
3 Sticks of Celery cut into chunks.
2oz Butter (50g).
Freshly milled Black Pepper.

Place joint 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 joint for 45 minutes. Towards the end of that cooking time
preheat the oven to gas mark 4, 350 degsF (180 degsC)

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 joint 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.

Simple Boiling Recipe "ala Ward".

Place joint in saucepan along with 1 onion stck with cloves. Cover with
½ pint of cider and enough water to cover the joint. Cover saucepan with a lid
and boil ham (25 minutes per pound (450g)).

RHONDA'S STEAK TIP.

First you will require a cast-iron or heavy bottom frying pan.
These items close by:
Olive or Grapeseed oil, Garlic Powder, Pepper Mill with black Peppercorns.
A splatter guard, turn on stove fan and Orr's prime steaks.

Turn to high gas or electric hob and also the stove fan as there will be a lot of smoke.
Cover the bottom of the pan with oil and wait till there is a blue haze. Quickly sear both
sides of the steaks, (which have already been coated with pepper and garlic powder) so as to
seal in the juices.Reduce heat to medium and cook both sides for the following times:

Rear: Two minutes each side.
Medium: Three minutes each side.
Well Done: Four minutes each side.

Remove pan from heat and let the steaks rest for three minutes while you prepare the finishing
touches to the salad and pour yourself a glass of red wine! (Chefs Perks).

LORI'S RACK 'O' LAMB.

Oven Roasted Rack of Lamb: Pre-heat oven to 400* Degrees.
Pre-heat a pan (big enough to accommodate the lamb.)
Cover 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 facing down onto pan in oven,
for 15 minutes!Using a spatula turn over the rack. (As not to loose the delicious coating.)
Reduce 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~

Serving suggestion : Knorrs: Lemon Dill sauce.

Tattie Scones

From the kitchen of Avril Cunningham.

"Ingredients"

1lb Peeled Potatoes
2 level teaspoons of salt
2 ounces of butter
4 ounces of flour

"Directions"

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.
Electric stove setting 190 or Gas regulo 5.
Serve hot with butter.
Suitable for any man --- or woman.

We will continue to add to this list as time goes by. So come by and visit as there
maybe something there to titilate your taste buds.