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Quick cuts… 

With a flash in the pan, try one of Etherington’s meaty midweek meals… 

Etherington's butchers

Etherington’s Butchers, have put together an easy guide for cooking a range of meats midweek. So, whether you’re working late, picking the kids up from an after-school club or trying to have a quick bite to eat before heading out for an evening with friends – you can enjoy a delicious dinner.  

Steak mince 

More economical, more versatile and quicker cooking than a joint of meat, mince is great for midweek dinners. Used in classic dishes, such as chilli con carne, bolognese and burgers – it’s a firm family favourite. While mince is a cheaper product, Etherington’s butchers recommend packing your dishes full of vegetables and lentils to stretch it a little further. 

Chicken  

Available all year round, chicken has many plus points, including its versatility, as well as the ease and speed at which it can be cooked. Low in saturated fat (with the skins removed), it’s a great option for feeding hungry mouths, quickly. Etherington’s butcher, Scott Buzza, recommends chicken parcels – simply stuff your chicken breast with mozzarella and pesto, before wrapping in bacon or prosciutto, and baking in an oven at 190C/gas 5 for 30 minutes.  

Lamb  

Lamb cuts, such as fillet, chops and leg steaks, are quick cooking. To make the most of your meat, marinade with herbs and spices before cooking – mint and rosemary with a little garlic is always a winning combination, or season with cumin and chilli for a spicier affair.  

Pork  

Pork chops are one of the most useful cuts of meat you can have in your fridge. They are delicious, versatile and, most importantly, only take about 10 minutes to cook in a pan. Etherington’s easy and incredibly delicious one-pan pork chops and apples takes less than 30 minutes to cook and has wonderful fall flavours the whole family will love. 

www.etherington-meats.co.uk/

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.