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Our Meal Solutions...your helpful guide to home dining.

W I N N E R O F B R I T A I N’S B E S T B U T C H E R S


came to Anlaby in May 1994, with an ambition to open a Butchers’ shop specializing in top quality meats and produce, one including free range, traditional and rare breed meats. To do this I have worked tirelessly with like minded suppliers and independent farmers to bring you the quality you deserve. I also wanted to bring the butchery trade into the 21st Century while retaining our traditional and time-honoured skills. This was recognised when we won the “The Best Butcher’s Shop in Britain” of which my team and I are extremely proud. To make the shop what it is today, I have travelled all over Britain, France, Holland and Belgium, to learn new butchery techniques and ideas. Some of which I have used to bring you the versatile meal solutions in this booklet. Designed to be not only nice and tasty, but very quick and easy to cook. Suiting our modern pace of life and the renewed interest in cooking great food at home. So join us at Fields, and have fun with food.

BRIAN FIEL DS


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Free Range and Rare Breed meats

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Our innovative meal solutions have been designed to help you cook exciting, yet healthy meals, very quickly and easily.

Chicken Kievs - a plump chicken breast, generously stuffed with our home-made garlic and herb butter, dressed with golden breadcrumb. Roast for 40 minutes at 180°C.

Philadelphia Chicken – a chicken fillet stuffed with cream cheese, spring onion and chives, then wrapped with streaky bacon, garnished with chopped chives. Roast for 40 minutes at 180°C.

Giving you and your family more time to enjoy life, without the hassle!

Please Note: 180°C is equivalent to gas No. 4. All times are approximate using a fan assisted oven.

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Gorgonzola Chicken – a boneless chicken breast stuffed with a generous slice of gorgonzola and wrapped with oak-smoked bacon. A real molten treat. Roast for 40 minutes at 180°C. 4

Chorizo Chicken – a plump chicken breast stuffed with red peppers, mozzarella cheese and slices of chorizo with a slightly spicy marinade. Wrap in foil and roast for 40 minutes at 180°C.

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Chicken Parcel – boneless chicken stuffed with our Ye Olde English sausage, which is nice and herby with coarse black pepper. Roast for 30 minutes at 180°C. This is one of our old favourites.

Chicken Royale – boneless chicken with the skin on, stuffed with spring onions, mushrooms and Gruyère cheese. Roast for 30 minutes at 180°C for a crispy treat.

Mushroom Chicken Fillet – boneless chicken fillet stuffed with sliced mushrooms and smothered with our wild mushroom marinade. Wrap in foil and roast for 40 minutes at 180°C.

Garlic Chicken Supreme – a restaurant-style chicken fillet with the skin on and wing tip intact, it is deep scored and smothered with our garlic marinade. These can be roasted for 40 minutes at 180°C or cooked on the barbecue and served sliced.

Garlic Yoghurt and French Herb Chicken – a chicken fillet smothered with our garlic yoghurt sauce and drizzled with our Fleurs de Provence herbs. Wrap in foil and roast for 40 minutes at 180°C.

Lemon and Coriander Chicken – a boneless chicken fillet generously smothered in our lemon and coriander sauce. Cook in a Pyrex dish for 40 minutes at 180°C. Great served on a bed of rice. 5


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Chicken Nuggets – tender chunks of chicken fillet rolled in flour and coated in our crispy bread crumb. We seal them in our deep fat fryer, ready for you to finish in the oven. Roast for 25 minutes at 180°C. Now you know your children will be eating real chicken.

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Stilton Chicken – a plump chicken fillet stuffed with Cropwell Bishop Stilton and wrapped with our oak-smoked bacon. A real molten treat. Cook for 40 minutes at 180°C.

Stuffed Duck with Plum and Spring Onion – a piece of boneless duck with our home-made stuf-fing with chunks of fresh plums and spring onion, smothered with our plum sauce. Roast for 1 hour in the oven at 180°C, uncover for the last 20 minutes to crisp the skin.

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Duck in Orange – a boneless duck breast smothered in our orange sauce. These can be pan-fried, or simply pre-heat a tray in the oven with a little oil, sit the duck on the tray with the skin side up. Roast for 20 to 25 minutes at 180°C. This will give you a real crisp finish.

Chicken Goujons – chicken inner fillets, sliced into fingers and coated in our Cajun pepper coating. These can be grilled, fried or barbecued, you could also have these in any of our coatings or marinades.

Duck in Chinese Plum – a boneless duck breast smothered in our Chinese plum sauce. These can be pan-fried, or simply pre-heat a tray in the oven with a little oil, sit the duck on the tray, skin side up. Roast for 20 to 25 minutes at 180°C. For a real crisp finish.

Duck and Black Bean Stir-Fry – cooked and shredded duck with our black bean sauce and green peppers, mange tout and red onions. As the duck is pre-cooked, this dish can be cooked in a wok for 10 minutes. Very quick and easy, serve on a bed of rice or add noodles to the wok.


A lot of our customers comment on the quality of our products and the way we display them. There’s always something new to feast your eyes upon in our windows.

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Join the FIELDS CLUB Would you like to receive early bird information on new products or exclusive offers and promotions at Fields of Anlaby?

If so, simply go to our website and fill in the online form to receive our regular update emails. Beef Stroganoff Stir Fry - this is my signature dish. Over the years, this has evolved and become one of my best sellers. I take tender rump skirts and slice them thinly across the grain, add plenty of chopped mushrooms and onions and my secret sauce. To cook, add a little oil to a wok or frying pan, add the stroganoff and start cooking, then add a good splash of brandy and keep stir frying. I like to add a teaspoon of Dijon mustard to give a little kick and cook it for 15-20 minutes, depending on the quantity. At the end, add a small pot of single cream, which gives you a superb sauce, and serve on a bed of rice. For those of you watching your figure, try crème fraîche instead of cream or I’ve just found that natural Greek yoghurt works just as well and is 100% fat free. This is a real treat and can be made in less than 20 minutes, a real winner when short of time. 8

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Beef Wellington – this is a real winner for any dinner party or a lovely treat just for yourself! Made with a fillet steak from the tail, which is very lean and tender, placed on a slice of smooth paté, onions and mushrooms, and wrapped in a puff pastry shell. To cook, pre heat your oven to 180°C and bake for 20 to 30 minutes, depending on whether you like your steak pink in the middle or fully cooked.

Steak and Stilton Meatloaf – this is a very popular meal which is made with our best minced steak, onions, mushrooms, peppers and crumbled Stilton, glazed with our wild mushroom marinade. To cook, wrap in foil and roast in the oven for 45 minutes at 180°C. Please note that when Stilton is cooked it becomes very mild and creamy. You will also find a little clear juice in the foil, which can be spooned over the meatloaf once sliced.

Red Wine and Onion Meatloaf – made with our best minced steak, combined with our country sausage meat, with chopped onions and red wine marinade. This is lightly seasoned and will appeal to anyone who prefers less seasoning or Stilton. 45 minutes @ 180°C. Calf Liver – this is the best and most tender of all the livers. You normally only see it in restaurants but it is one of our best sellers. To cook, season with salt and pepper, dip in flour and pan fry with a little butter. It can be fully cooked or served pink in the middle.

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Beef Olives – a battered steak filled with minced steak, onions, peppers and seasoned with black pepper. These can be wrapped with foil with a knob of butter and roasted for 25 minutes at 180°C. Great served with a pepper or mushroom sauce.

Rib Eye Steak – these steaks are hung and matured on the bone for extra flavour and tenderness. They are marbled, which helps to baste the steak while cooking. Great under the grill, in the frying pan or on the barby.

Rib Eye Steak au Poivre – a matured rib eye in a creamy black pepper sauce. These are best pan-fried and once cooked, add a splash of red wine or brandy to the remaining sauce and juices from the steak. Reduce and pour over. Absolutely delicious!

Rib Eye Steak Diane – a matured rib eye steak in our mushroom and pepper sauce. These can be grilled, barbecued or pan-fried like the Steak au Poivre.

Beef and Guinness Roulade – tender rump skirts battered flat and layered with our beef and Guinness sausage meat. They can be served as a slice to braise in the oven for about 30-40 minutes at 180°C or roasted and carved for something a little different.

Beef Casserole – tender, diced skirt of beef with green beans, mixed vegetables and a rich ale gravy. Transfer into a Pyrex dish and cook for 1 hour at 180°C and serve with jacket potato and vegetables.


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Home-Cured Bacon – our free-range pork comes from the Burtons Farm in Wilberfoss. It’s dry-cured the old-fashioned way, never salty and has a lovely flavour. It carries a little more fat because of the way it is reared but this adds to the flavour and will crisp to perfection.

Bacon Melts – a bacon steak stuffed with red peppers and mozzarella cheese. Makes a real molten treat as the bacon and cheese are great together. Cook under the grill turning halfway through or to keep the cheese together wrap in foil and roast for 30 minutes. To crisp slightly, uncover for the last 10 minutes.

Oak-Smoked Bacon – this is our dry-cured bacon, which has been smoked in the old-fashioned way over oak and beach chippings. This gives you a natural colour and flavour, the way it was meant to be.

Gammon Steaks – we cure our own gammons from legs of pork from our free-range pigs. The gammons are dry cured giving a wonderful flavour. Simply grill for about 15 minutes. I snip the rind every inch, this stops the steak from curling and catching the grill. Try served with a fried egg or pineapple rings and chips.

Mushroom Pork Tenderloins – the finest pork tenderloin stuffed with smooth paté and mushrooms and coated with our wild mushroom marinade. Great served at any dinner party and very easy to cook. Simply wrap in foil and roast for 40 minutes at 180°C or simply pan fry.

Italian Pork Pockets – a pork sirloin which is stuffed with minced smoky bacon, mozzarella cheese and basil. We then marinate the pork with one of our spicy marinades (not hot). Roast in the oven for 35 minutes at 180°C or simply grill and serve.

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Marinated Pork Sirloins – a tender pork steak cut from the loin, you can have them plain or try with one of our two favourite marinades: chilli, lime and ginger, which has a medium heat, or if you like yours a little hotter, try our Cajun. Both have a wonderful flavour and can be grilled or barbecued in 10 to 15 minutes.

Pork Schnitzel – a battered chump pork steak, which is coated with our crispy coating that has plenty of sage and onion to season. Simply pan fry with a little oil for about 10 minutes and serve.

Meat the Granny – this is a real treat! We take the finest pork tenderloin and stuff the centre with sliced granny smith apples, apricots and a sprinkle of sage to balance the flavours. We wrap the tenderloin with streaky bacon and a little more sage. This is best roasted in the oven for 35 minutes at 180°C, no need to cover with foil as the streaky bacon will crisp and self baste the pork! Home-made Black Pudding – we make and cook our own black puddings, a must for any full English breakfast. You can just have a slice or have a whole stick cut to size. Pork Scratchings – we score, season and cook our own pork crackling from our free-range pigs, making a real crunchy teat. Go on – have a nibble.

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Slipper Joint – this is a very lean joint taken from the side of the gammon. These can be roasted but I boil them for about 1¼ hours and slice. Try served with new potatoes and cauliflower cheese. An average slipper will feed four. If you require a larger joint, we can cut one from a whole gammon.

Pork Rib Eye Steak with Sage – these are cut from our Gloucestershire Old Spot Pork, which is very tender and flavoursome. We then roll the edge in sage and slice. You can grill, barbecue or pan fry them for 10 to 15 minutes.

Liver and Onion Casserole – slow-cooked to give a thick, rich gravy, with tender chunks of liver and sliced onion. We serve into individual portions, as not everyone likes liver, making it easier for those who do. Our ovenproof trays need about 2 minutes in the microwave. Serve on a bed of mashed potato.


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Lamb Cushion – a very lean piece of lamb, stuffed with our apricot and Stilton sausage meat, these flavours really complement the lamb. Roast at 180°C for 1 hour and 15 minutes. Uncover it halfway through to crisp the lamb. This will feed two good eaters.

Topside of Lamb – the topside is the leanest and most tender of all the steaks. We slice these and edge with Fleurs de Provence herbs, this gives the lamb a fantastic flavour. Can be cooked in any way but I like to pan fry with a dash of rape seed oil.

Marinated Lamb Roasts – this is the best part of the shoulder, which is very lean and tender. The best two sellers are our rosemary and red currant roast and citrus lamb roast. Roast for an hour at 180°C. and carve. This roast will feed 3 to 4 people.

Asparagus Lamb Parcels – a very lean and tender piece of lamb, stuffed with asparagus tips and Grandma Singleton’s Lancashire cheese. To cook, wrap with foil and roast for 45 to 50 minutes at 180°C. Any remaining cheese can be poured over the lamb.

Shepherd’s Pie – these are handmade and come in our easy-to-use ovenproof trays, just bake for 30 minutes at 180°C and serve. They are made from our minced lamb, mixed vegetables and topped with mashed potato and cheese. A great quick tea!

Italian Meatballs – home-made to our secret recipe, using lean lamb and our superb seasoning with just a hint of spice, then smothered in our Italian sauce. Cook in an ovenproof dish, pour over one of our homemade pasta sauces and bake for 45 minutes at 180°C. Serve on a bed of pasta

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Lamb Noisette Cutlet – a tender slice of lamb cut from one of our noisette roasts, served on the skewer and smothered with our mint marinade. Grill, fry or barbecue. Can also be roasted for about 40 minutes at 180°C. Nice with new potatoes.

Spatchcock of Lamb – a square flat piece of lamb which we skewer and deep score, then smother with our special Greek or mint marinade. This cut can be roasted in the oven for 30 to 40 minutes for medium to well-cooked or is perfect for the barbecue. Cook whole then slice and serve for a summer treat.

Rack of Lamb – the best cut from the loin which we serve french trimmed, leaving the eye of the loin. These are available plain or marinated. Ideal on the barbecue. I like to brown in a frying pan, then finish in the oven for about 15 minutes at 200°C. Add 5 minutes if you like your lamb thoroughly cooked through.

Minty Lamb Bake – one of our latest creations and is served in one of our ovenproof trays. We use lean minced lamb, mixed seasonal vegetables, our fab minty gravy, topped with mashed potato and garnished with spring onion rings. Cook for thirty minutes at 180°C. Very quick and easy

Noisette of Lamb – the best part of the shoulder including the neck fillet. We trim the lamb to perfection, skewer and smother with our mint marinade. We have whole roasts available or individual skewered slices, which can be barbecued, grilled or fried in oil for 10 to 15 minutes. Whole roasts take about 1 hour at 180°C.

Lamb Shanks – these are a good old-fashioned favourite which are available plain or marinated. To cook quickly you can roast for 1 hour at 180°C but if you have the time I recommend 2 hours at 160°C, which makes them really tender. The juices make a lovely gravy, serve with mashed potatoes and vegetables.


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Lamb Kebabs – tender chunks of lamb steak on a bamboo skewer, which we have available in mint, Greek or rosemary and redcurrant marinade. Very tender and tasty.

Marinated Chicken – tender chunks of skin-on chicken breast, which is deep-scored and marinated with garlic, jalapeno, spicy, Thai, or mango and chilli marinade. These are not too big, so you can have a couple of flavours.

Garlic Souvalaki Kebab – large, tender chunks of rump steak with red peppers and chunky red onion smothered with our garlic marinade. Grill or barbecue for 10-15 minutes, ideal served medium rare.

Greek Lamb Souvalaki – large, tender chunks of lamb steak with green peppers and chunky red onion smothered in our Greek marinade. Grill or barbecue for 10-15 minutes. 15


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Devil’s Fingers – we take one of our old English herby sausages and butterfly it and spread with Dijon mustard, adding a layer of prunes and wrapping with streaky bacon. Sounds like a strange combination, but the flavours work really well together. Grill, barbecue or roast at 180°C for about 15 to 20 minutes.

Pork Fingers – a tender piece of pork cut from a rack of ribs then put on a skewer. We marinate these with either our Teriyaki or Sate marinades. These fingers are only small and can be cooked in 5 minutes on the barbecue, so they are ideal as a starter while the rest of your meal cooks.

Chinese BBQ Ribs – tender racks of ribs sliced and marinated with our Chinese glaze, these can be cooked straight on the barby, under the grill or are very tasty when cooked slowly in the oven. I like them slowcooked with our BBQ or Chinese sauce sachet poured over them and a squeeze of lemon juice.

Rack of Ribs – we serve these tender racks with our Chinese or sticky maple and hickory smoke marinade. Cook whole under the grill or barbecue, then slice and serve. These can also be cooked slowly in the oven and served with a squeeze of lemon juice.

Steak Kebabs – tender steak chunks on a bamboo skewer, which we have available in garlic, Cajun, sweet chilli or our spicy marinades.

Chicken Kebabs – tender chunks of chicken breast on a bamboo skewer, which we have available in our Chinese, garlic, peppered or Thai marinades.


Pork Kebabs – tender chunks of pork steak on a bamboo skewer, which we have available in our barbecue, Cajun, sweet chilli, Chinese or sticky maple and hickory smoke marinades.

Lamb Kofta – a kebab made with minced lamb with our spicy kofta seasoning, which has a warm Mediterranean flavour. Grilled or barbecued, these are really nice served in pitta bread with green salad. Try natural yoghurt with a little mint sauce to garnish.

Crispy Lamb Skewers – tender lamb spirals, thinly-sliced and skewered, available in mint or Greek marinade. These can be grilled or barbecued and I find them at their best when cooked extra crispy.

Pork Souvalaki Kebabs – large, tender chunks of pork steak with red and yellow peppers and chunky red onion, smothered with either Cajun or sweet chilli marinade. The pork must be fully cooked. I use a digital probe to double-check this, as the temperature must be 70°C or above in the middle.

Rib Eye Steak Fingers – a tender strip of steak from between the ribs, well-marbled so it stays nice and juicy. We have these available in our garlic, spicy and Cajun marinade. Grill or barbecue.

Spicy Souvalaki Kebab – large, tender chunks of rump steak with red peppers and chunky red onion smothered in our spicy marinade. Grill or barbecue for 10-15 minutes, ideal served medium rare. 17


Skewered Chicken Thighs – these are part-boned, so they cook quickly and are easy to eat. We deep score and skewer them and marinate with garlic, spicy or Thai marinade. Grill, roast or barbecue.

B A R B E C U E PA C K S : All these BBQ packs are pre-set, but you can pick your own flavours or let us choose a selection from our range. You can add extra products to any of these packs to give more variation. If our packs do not suit your needs, you can simply create your own. Larger parties can be catered for so please discuss your needs with one of my team. Small Barby Pack – 3 chicken kebabs, 3 of any our burgers, 1 lb of any sausages, 1 lb of any BBQ ribs (feeds 3 to 4 people).

Rack of Wings – a pair of wings that are scored, skewered and marinated with our Thai marinade. Cook fully until nice and crisp on the barbecue or under the grill. 18

Medium Barby Pack – 4 chicken kebabs, 4 of any of our burgers, 1 lb of any sausages, 1 lb of any BBQ ribs, 1 lb of marinated chicken drumsticks (feeds approx. 4 to 5 people). Large Barby Pack – 6 chicken kebabs, 6 of any of our burgers, 2 lb of any sausages, 1 lb of any BBQ ribs, 1 lb of marinated chicken drumsticks and 4 racks of wings (feeds approx. 6 to 7 people).

Extra Large Barby Pack – 8 chicken kebabs, 8 of any of our burgers, 2 lb of any sausages, 2 lb of any BBQ ribs, 2 lb of marinated chicken drumsticks and 2 lb of crispy lamb skewers (feeds approx. 8 to 9 people). The Feast Barby Pack – 10 chicken kebabs, 10 of any of our burgers, 2 lb of any sausages, 2 lb of any BBQ ribs, 2 lb of marinated chicken drumsticks, 2 lb of crispy lamb skewers, 2 lb of marinated pork rib eye steaks and 6 lamb Kofta kebabs (feeds approx. 10 to 12 people). The Barbecue Extravaganza – 10 chicken kebabs, 10 of any of our burgers, 3 lb of any sausages, 3 lb of any BBQ ribs, 3 lb of marinated chicken drumsticks, 2 lb of crispy lamb skewers, 2 lb of marinated pork rib eye steaks, 2 lb of marinated flash fry steak, 5 lamb Kofta kebabs and 5 racks of wings (feeds approx. 15 people, probably more!).


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HOME DELIVERY SERVICE To place an order simply make your selection from our

Greek Lamb Stir Fry – tender strips of lean lamb with onions, peppers, mange tout, baby corn, spring onions and a handful of diced apricot. This is not at all spicy and is a real Mediterranean treat. Stir fry for 10-15 minutes and serve on a bed of rice.

Thai Chicken Stir Fry – this is a fantastic-tasting stir fry, with tender chicken breast strips, mange tout, baby corn, onions, peppers and a fabulous sauce which is full of flavour with a hint of spice. It is not hot though, and even my children love it. Stir fry for 10-15 minutes until the chicken is fully cooked and serve on a bed of rice. Black Bean Stir Fry – this dish is sometimes made with cooked and shredded duck or with our tender steak strips. It is prepared with green peppers, mange tout and red onions and can be cooked in only 10 minutes, which makes it very quick and easy.

brochure and website, or discuss your needs with one of my team. Larger orders can be delivered locally free of charge.

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Stir Fry Strips – if you’re feeling creative, you can add your own ingredients and sauces to our chicken breast or steak strips. Maybe try some sweet ‘n’ sour – we sell a jar which is really tasty. These strips are also great for fajita or wraps.

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TRY OUR GOLD AWARD-WINN Greek Lamb Sausage – made from lean minced lamb with our superb Greek marinade to give a gorgeous Mediterranean flavour. Not spicy at all. Caramalized Onion and Red Peppers – this sausage has a really nice, sweet flavour from the onion. This would work well in a casserole. Piri-piri Sausage – this sausage has a nice orange colour and is medium spicy with that Portuguese influence. Cajun Pork Sausage – this one is nice and spicy with that wonderful flavour of the Deep South. A must for any barbecue. Jamaican Jerk Sausage – a very rich and warm flavour, traditionally used for chicken but it works really well in a sausage for something a little different.

Boerewors Sausage – this is a South African speciality which is normally sold by the length. It has a totally different texture from an English sausage, as they do not use any breadcrumbs. The flavours are rich and warm, as it has Worcestershire sauce, garlic, pepper, coriander, allspice and cloves added to this pork and beef recipe. All ready for you to chuck on the ‘braai‘, or BBQ to you and me. 20

Ye Olde English – this is our herbiest sausage, which has rosemary, marjoram, thyme, oregano and sage with plenty of cracked black pepper. This is one of my favourites but it is very herby. Chicken and Mushroom Medley – made with chicken and sliced mushrooms with a Cumberland sausage recipe, it has a nice flavour and is a little different. Rustic Italian Herb with Fennel – this sausage has a lovely Tuscan flavour with a hint of aniseed from the fennel seeds, which gives you a totally different flavour.


ING SAUSAGES, HANDMADE USING FREE-RANGE PORK. THE WAY THEY USED TO BE! Chorizo Sausage – a medium-spicy sausage that has pieces of sliced chorizo to give a great flavour and texture.

Sweet Chilli and Garlic – we make these as a pork and sometimes a beef sausage. A lovely sweet flavour, without being too hot, and with a light garlic taste.

Black Beauty – a really tasty sausage made with chunks of black pudding and bacon pieces. A full English breakfast in one.

Thai Chicken – made with the same marinade that we use for our Thai Chicken Stir Fry. It is not hot but has all the flavours of true Thai cuisine.

Rare Breed Pork – this sausage is made from our Gloucestershire Old Spot pork, with fresh apple chunks, heaps of fried onion and seasoned with plenty of sage.

Beef ‘n’ Guinness Sausage – a lean beef sausage made with lashings of real Guinness to give a full flavour.

Tomato and Basil – these flavours work really well together, giving an Italian feel to the old-fashioned English tomato sausage. Enjoyed by everyone.

Smoked Chilli and Paprika – a gorgeous mediumspicy sausage with a hint of smokiness which is great on the barby or try sausage and mash with a twist.

Jalapeno Sausage – made with chunks of jalapeno peppers to give that truly Mexican flavour with a nice bit of heat.

The Italian Job – this is one of my new creations, made with pieces of sliced chorizo, jalapeno peppers, small chunks of mozzarella cheese, red peppers and basil. A real molten treat.

The Anlaby Animal – this is really popular for the barby, made with mild chilli, paprika, cayenne pepper and wholegrain mustard seeds. It’s not too hot but has a lot of flavour.

Lamb and Mint Sausage – we make this sausage with lean minced lamb, which we have marinated with our superb mint marinade. A great-tasting banger. Wild Mushroom – these sausages are made from a selection of wild mushrooms with a delicate seasoning so that you don’t lose the flavour of the mushrooms. Fields Gold – this sausage has a lovely flavour seasoned with our Fleurs de Provence herbs, which include rosemary, marjoram, thyme and oregano. Pork, Ginger and Spring Onion – a lovely flavour that has a hint of warmth from the ginger and which works really well with spring onion. Chicken, Ham and Leek – these two flavours go really well with chicken and make a nice change.

Asparagus and Stilton – a posh sausage with crumbled Cropwell Bishop Stilton and finely-chopped asparagus spears to give a unique flavour. Pork and Leek – this is a bit of an old-fashioned favourite, with lashings of chopped leeks to make the flavour really come through. Apple and Cider – a country pork sausage made with real cider and plenty of chunks of apple. A real scrumpy treat. Pork, Apricot and Stilton – another posh sausage, made from country pork with finely-chopped pieces of apricot and crumbled Stilton. When cooked, the Stilton is very mild and creamy. A molten treat.

Gluten-free Sausage – we have these available in trays of six from the freezer, made to a Lincolnshire recipe that appeals to all. We also have a gluten-free American steak burger. Country Pork – this is our plainest sausage, made to an old-fashioned recipe to have a nice taste without the extra herbs. Chipolata – a thin version of our country pork sausage which is great for the kids and an ideal breakfast sausage. Lincolnshire – a thin chipolata sausage with a little sage and a hint of lemon zest to give a good traditional flavour. Cumberland – a very tasty sausage with extra sage to make it nice and herby with a little cracked black pepper to give a touch of warmth. 21


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Fillet Steak – considered by many to be the best steak of all, it is very lean and extremely tender. We remove the side chain and outer skin. I like to season and pan fry fillet steak until medium rare and serve with a peppercorn or Gorgonzola sauce. Rib Eye Steak – this cut has grown in popularity and it is generally regarded as the King of Steaks. This wonderful piece of meat is well marbled, which bastes the meat during cooking. This steak is incredibly tender and is particularly suited for the griddle or barbecue. Côte de Boeuf – this steak is basically an oversized double rib eye, served on the bone. It was named by the French and is very popular in the States. Best shared by a couple it can be cooked whole and carved at the table. Make sure you have an appetite and a good bottle of wine! 22

Flank Steak – this is known as the Bevette in France. It is very good value but little known in the UK. This steak can be marinated then grilled or fried quickly and sliced thinly across the grain, or stripped for fajitas. Sirloin Steak – cut from the middle of the loin it has a distinct layer of fat to the outside. It is similar in flavour and tenderness to the rib eye but it is significantly leaner. The outer strip of fat bastes the meat during cooking. Sirloin can be fried or barbecued and also makes the best roasting joint. Rump Steak – this is the largest of all steaks and has a slightly firmer texture then sirloin. It is also considered to have more flavour than other steaks. Rump is great griddled, fried or barbecued. We use the rump steak for our Souvalaki kebabs.

T-Bone and Porterhouse Steak – a Porterhouse is different to the T-Bone, although both are neighbouring cuts from the loin. The Porterhouse is cut from closer to the rump and has a bigger piece of fillet and less bone. It is also a larger cut of meat. The T-Bone is cut from further along the loin, where the fillet reduces slightly and the T-shaped bone is more visible. One of these beauties can feed two people well. Marinated Rib Eye Steak – this is the same rib eye as above except that we smother the steak with our creamy peppercorn or Diane marinade. Well-suited to pan frying with a knob of butter. After frying let your steak rest for a minute while you deglaze your pan by adding a splash of brandy or wine. Pour this juice over your steak and serve.


Get the most out of your steak, just follow the instructions here...

Note: Timings are approximate based on 1” thick rib eye or sirloin steak, pan fried. The pan should be as hot as you dare. Internal temperature will depend on the temperature before cooking. The above information is a general guide only and the Butchers Q Guild accepts no responsibility if steak is under- or over-cooked.

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Rare - seared outside, 2 1/2 minutes each side. 75% red centre. Internal temp: 30-51°C. Should feel soft and spongy with slight resistance.

Medium Rare - seared outside, 3-4 minutes each side. 50% red centre. Internal temp: 57-63°C. Should feel fairly soft, fairly spongy and slightly springy. Medium - seared outside, 4 minutes each side. 25% pink centre. Internal temp: 63-68°C. Should feel fairly firm and springy.

Medium Well - 5 minutes each side. Slight hint of pink. Internal temp: 72-77°C. Should feel firm with a slight spring.

Well Done - 6 minutes each side. 100% brown throughout. Internal temp: 77 °C+. Should feel very firm and will spring back quickly.

www.fieldsofanlaby.co.uk

Our steaks are hung and matured for extra flavour and tenderness

From the Butchers Q Guild.

STEAK

HOW TO COOK THE PERFECT STEAK

Blue – seared outside, 1 minute each side, ensure all edges are sealed. 100% red centre. Internal temp: 10-29°C. Should feel spongy with no resistance.

23


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Yorkshire Curds – made daily by my in-shop Bakers, using fresh curd, plenty of fruit and baked until golden brown. A real treat with a cuppa! Other sweet pastries include;

Vanilla Slices

We have built a reputation for having the biggest vanilla slices you have ever seen!

Everything you see on this spread is handmade on the premises, by my own bakers. 24

FRUIT PIES LEMON MERINGUES GROUND RICE PIES COCONUT PIES CARROT CAKES MILLIONAIRE SHORTBREADS MONSTER TWIX TOFFEE TIFFINS ECCLES CAKES VA R I O U S S H O R T B R E A D S GINGERBREAD MEN C U S TA R D TA R T S FUDGE BROWNIES APPLE TURNOVERS D AT E S L I C E S HOT CROSS BUNS MAIDS OF HONOUR FLAPJACKS MINCE PIES


SA

U VO

RIE

S

Cornish Pasty – made with finely-diced rump skirt, rather than mince, has plenty of fresh onion, carrot, potato and swede, well-seasoned to our secret recipe. Often referred to as a Stegosaurus because of their look and size. Enough for the heartiest of appetites.

Family Steak Pie – this is an extra large version of our Gold Award-winning pies. This pie will feed 3-4 people easily and, to reheat, simply place in the oven uncovered for 30 minutes at 180°C. The pie will be nice and crisp, as though it had just been baked.

Pork Pies – made large or small with our free-range pork, seasoned with white pepper, sage, mace and a little ginger. We hand make our own hot water pastry, which is nice and crisp. Finished with our seasoned jelly, these are proper hand-made pies.

Steak ‘n’ Stilton Pie – a deep pie that will feed 2-3 people. Made with our slow-cooked steak and crumbled Cropwell Bishop Stilton which, when baked, melts into the steak creating a mild creamy flavour. Just reheat for 30 minutes at 180°C for a molten treat.

Hunter’s Pie – this is a fantastic pie made in the same manner as our pork pies but with a layer of chicken breast in the middle, pork pie at the bottom and topped with sage and onion stuffing. Great for any occasion. Available in an extra large size for Christmas.

Sausage Rolls – made with our own handmade sausage meat and puff pastry, to give you a real flaky pastry treat. We also make shortcrust versions. They’re the same recipe as our flaky sausage rolls but a little more filling and not quite as messy with the crumbs.

25


We have a full range of

DE

LI

home-cooked meats, all of which are 100% meat without any additives, cooked on the premises for that good oldfashioned quality and flavour. We also have a wide range of artisan cheeses, such as Cropwell

Sandwiches are made fresh to order, as well as various wraps. We have cooked sandwiches, hot roast pork with stuffing

Bishop Stilton, Yorkshire Blue, Fountains Gold and

We’ve lots of EXTRA things you might also need.

many more.

Sauces and Condiments – we stock a full range of cooking sauces, including various curries, sweet ‘n’ sour, pepper sauce, rib sauce and our handmade pasta sauces, all of which have been selected for their quality and taste. Marinades – try our full range of marinades available in sachets. These can be added to any of our meats and left for a couple of hours until ready to cook.

26

www.fieldsofanlaby.co.uk

Free-range Eggs – we always have fresh free-range eggs available from the Fields Farm in North Newbald.

Stuffed Vegetables – we stuff beef tomatoes, peppers and large field mushrooms with our superb filling, which is made with couscous, various fresh mixed vegetables and our Cajun marinade to give a hint of spice. Wrap with foil and roast for about 20 minutes, depending on size. Suitable for vegetarians and great as a starter or with steak and chips. Stuffed Mushrooms – large open field mushrooms stuffed with couscous, fresh mixed vegetables and Cajun marinade to give a hint of spice. These can be wrapped in foil and roasted for 15 minutes or try under the grill with a slice of mozzarella cheese.


marinated meats for you to take away, a hot Carvery with roast beef and gravy and apple sauce, and a lot more besides... Home-made Mushy Peas – we make these ourselves in the old-fashioned way and add plenty of seasoning to give a fantastic flavour. Sealed in a pouch so that they are easy to use. Simply transfer into a microwave dish, heat until piping hot and serve with our steak pies.

Marinated New Potatoes – helps to get the tea on the table in double-quick time. We cook and smother these potatoes with our garlic or Greek-style marinade and serve in an ovenproof dish. Simply microwave for 2 minutes or roast in the oven. They can also be rolled over your barbecue for a summer treat.

Garlic Mushrooms – we take fresh mushrooms and smother them with our garlic marinade. To cook, simply toss into a hot frying pan, no oil is needed, and fry for a couple of minutes. Some customers add them to our beef stroganoff.

Mediterranean Vegetables – fresh peppers, onions, leeks, courgettes and carrot sticks with olive oil and French herb garnish. Sold in our ovenproof dishes, just peel the film and roast for about 20 minutes, turning once for an even finish. Another quick meal solution.

Bread Cakes – handmade bread cakes. Gives you a cake that is not full of air, and will keep fresh longer.

Fresh Tripe – this may not be everyone’s cup of tea but it still goes down well with some older customers.

Cooked Marinated Meats – this is a new addition to our deli. Tender beef, chicken or pork strips cooked in various marinades, including Thai, Cajun, sweet chilli, BBQ and many more. Fantastic to serve with a salad, reheat for a quick lunch or great in a sandwich or wrap. Digital Probes – a must for every kitchen. This takes away the guesswork and stops any under or overcooking. Also makes barbecuing easy and safe. Knife Sharpening – have one of my butchers grind the edge back on your knife, then sharpen to perfection with a steel. Roasted Bones – a treat for any dog! Pet Food – we cook our free-range pig hearts slowly in individual sachets. There are no additives, just natural meat juices. Simply snip the sachet open and mix with dry biscuits or serve on its own. This will get even the fussiest dog eating.

27


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