Recipe Gallery!

Find delicious receipes from around the world!


Albert Boal Quality Butchers is the butcher of choice for customers who seek top-quality beef, lamb, pork and poultry products and exceptional customer service at great prices in-store from our Newtownards Branch or Kircubbin branches or conveniently delivered straight to your door. We're a high quality butchers with an emphasis on personal customer care.


Recipes Of the Month!

Find delicious Seasonal receipes from around the world!


A sellection of Alberts favourite recipes taken from the BBC Recipe pages! No fuss, no frills, Our recipes have got tongues wagging this week. Rustle up a flavour-packed Chipotle Chicken Fajitas for dinner, or easy beef stew, everybody will love. Either way, we’ve got the recipes your taste buds have been craving this week.Find recipe favourites including roast beef, beef stroganoff, beef stew and beef Wellington as well as new recipe ideas for mince, corned beef and stewing steak. Try our healthy option receipes and leave your thoughts on our facebook page.


Dishes
Ingredients
Cooking Method
Beef Brisket
3 tbsp vegetable oil
2-2½ kg piece beef brisket rolled (ask the Albert to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar plus 2 tbsp
75g soft light brown sugar plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
Pulled Brisket Menu
Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the onion and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.
Sirloin Stir Recipes
1lb. sirloin tip steak, cut in strips
1 cup water
6 tbsp. soy sauce
1/2 minced onion
1/4 tbsp. ginger
1/2 cup water
3 tbsp. Cornstarch
Sirloin Stir Recipes
Heat wok and add a tbsp. peanut oil. Stir fry meat with onion and garlic for 3 minutes. Season meat with ginger. Push meat aside and add any combination of vegetables in 2 or 3 portions. Use 6 cups of your choice. Celery, carrots, green beans, cauliflower, broccoli, frozen peas, mushrooms, zucchini, squash. Combine everything and add 1/2 cup water and cover to steam for 2-3 minutes. Uncover and add mixture of 1 cup water, cornstarch and soy sauce. Allow to blend with mixture until smooth and clear. Serve over brown rice.
Beef Never Enoff
2 1/2 lbs. sirloin sliced thin
1/4 cup butter
1 8 oz. can mushrooms
1/2 cup red wine
dash worcestershire sauce
wide noodles
2 med. onions, chopped
1 4oz. can tomato sauce
1 tbsp. mustard
2 tbsp brown sugar
1 cup sour cream
salt,pepper, garlic and seasoned salt
Beef Never Enoff
Melt butter in heavy fry pan. Saute onions until light brown. Remove from pan. Cut steak into thin strips, across the grain and place in pan to brown. When meat is browned add remaining ingredients, except for sour cream and mushrooms. Cook slowly for 1 hour or until meat is tender. Add mushrooms and sour cream and continue cooking 20-30 minutes until everything is tender. Serve over wide noodles with a green vegetable and a salad. For even redder sauce, add 2 tbsp. Tomato paste and 2 tbsp. paprika while cooking.
Beef Tenderloin with Cabernet Cherry Sauce-Low Fat Recipes for kids
Beef Tenderloin with Cabernet Cherry Sauce
4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper
Cabernet Cherry Sauce: 1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corn
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper for seasoning
Optional: 1−2 teaspoon sugar
Beef Tenderloin with Cabernet Cherry Sauce-Low Fat Recipes for kids
Set oven controls to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil. Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the bundle to the wine mixture. Allow the mixture to reduce to 1/2 cup, about 15 minutes. While the wine is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook over medium−high heat until the cherries are tender, about 10 minutes. Season the sauce with salt and pepper. Add the sugar to balance the flavors, if needed. The sauce should have a deep robust flavor but not be too sweet. While the sauce is cooking, broil the steaks for 3−4 minutes per side for medium rare. To serve, remove the spice bundle from the sauce. Place the steaks on individual plates with the sauce spooned over the top.
Beef Fajita Salad
1 (8 ounce) bottle Italian dressing
1 teaspoon cumin
dash hot pepper sauce
1/2 pound beef for fajitas, strips or chuncks
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup red onion, sliced
1/2 cup cheddar cheese, shredded
1 tomato, chopped
6 to 8 cups salad greens
2 cups crushed tortilla chips
Beef Fajita Salad
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour. In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving. To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

Healthy Living Recipes!

Find delicious healthy Living receipes from around the world!


Albert Boals healthy options recipes of the week! No fuss, no frills, Our recipes have got tongues wagging this week. Rustle up a flavour-packed Chipotle Chicken Fajitas for dinner, or easy beef stew, everybody will love. Either way, we’ve got the recipes your taste buds have been craving this week.Find recipe favourites including roast beef, beef stroganoff, beef stew and beef Wellington as well as new recipe ideas for mince, corned beef and stewing steak. Try our healthy option receipes and leave your thoughts on our facebook page.


Dishes
Ingredients
Cooking Method
Beef Brisket
3 tbsp vegetable oil
2-2½ kg piece beef brisket rolled (ask the Albert to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar plus 2 tbsp
75g soft light brown sugar plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
Pulled Brisket Menu
Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the onion and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.
Beef Brisket
3 tbsp vegetable oil
2-2½ kg piece beef brisket rolled (ask the Albert to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar plus 2 tbsp
75g soft light brown sugar plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
Pulled Brisket Menu
Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the onion and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.
Beef Brisket
3 tbsp vegetable oil
2-2½ kg piece beef brisket rolled (ask the Albert to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar plus 2 tbsp
75g soft light brown sugar plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
Pulled Brisket Menu
Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the onion and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.
Beef Brisket
3 tbsp vegetable oil
2-2½ kg piece beef brisket rolled (ask the Albert to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar plus 2 tbsp
75g soft light brown sugar plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
Pulled Brisket Menu
Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the onion and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.
Beef Brisket
3 tbsp vegetable oil
2-2½ kg piece beef brisket rolled (ask the Albert to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar plus 2 tbsp
75g soft light brown sugar plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
Pulled Brisket Menu
Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the onion and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.

Beef Based Recipes!

Find delicious beef based receipes from around the world!


Albert Boals beef based recipes, offer No fuss, no frills, Our recipes have got tongues wagging. Rustle up some of your classic favourites for dinner, or try, easy beef stew, everybody will love. Either way, we’ve got the recipes your taste buds have been craving. Find recipe favourites including roast beef, beef stroganoff, beef stew and beef Wellington as well as new recipe ideas for mince, corned beef and stewing steak. Why not try our healthy option receipes and leave your thoughts on our facebook page.


Dishes
Ingredients
Cooking Method
Beef Brisket
3 tbsp vegetable oil
2-2½ kg piece beef brisket rolled (ask the Albert to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar plus 2 tbsp
75g soft light brown sugar plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
Pulled Brisket Menu
Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the onion and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.
Beef Stir Fry
4cm/1 ½ in piece of ginger
4 tbsp soy sauce
4 tbsp mirin
3 garlic cloves
2 tbsp chopped pineapple
2 tsp red chilli flakes or Korean chilli powder
3 tbsp golden caster sugar
3 tsp sesame oil
500g sirloin or rump steak
1 large onion, Chopped
1 tbsp toasted sesame seeds
200g cooked basmati rice
chopped spring onions
Beef Stir Fry recipe
Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.

Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it’s cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.
Pot Beef Roast with French Onion Gravy
1kg silverside or topside of beef, with no added fat
2 tbsp olive oil
8 young carrot
, tops trimmed
1 celery stick, finely chopped
200ml white wine
600ml rich beef stock
2 bay leaf
500g onion
a few thyme
1 tsp butter
1 tsp light brown or light muscovado sugar
2 tsp plain flour
Pot Beef Roast with French Onion Gravy recipe
Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.

Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs.

Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.

When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Chilli Beef
350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onion, sliced, green and white parts separated
2 garlic clove, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
Chilli Beef recipe
Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.
Beef & Vegetable Casserole
2 celerysticks, thickly sliced
1 onion, chopped
2 really big carrot, halved lengthways then very chunkily sliced
5 bay leaf
3 sprigs thyme
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cube, crumbled
850g stewing beef cut into chunks
Beef & Vegetable Casserole recipe
Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.

Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.

Pork Based Recipes!

Find delicious pork based receipes from around the world!


Albert Boals pork based recipes offer, No fuss, no frills, delicious mouth watering recipes that have got tongues wagging. Rustle up a flavour-some dinner for your whole family to enjoy. Either way, we’ve got the recipes your taste buds have been craving for. Try our healthy option receipes and leave your thoughts on our facebook page.

Dishes
Ingredients
Cooking Method
Sausage Casserole
1 tbsp olive oil
1 onion finely chopped
1 garlic clove, crushed
1 large celery stick, finely chopped
2 Peppers cut into chunks
6 pork sausage (about 400g/14oz)
1 tsp sweet smoked paprika
½ tsp ground cumin
½ tsp chilli flakes
2 x 400g cans chopped tomatoes
400g can cannellini beans, drained
250g bag spinach
2 tbsp fresh breadcrumbs
Sausage Casserole recipe
Put the oil in a heatproof casserole dish over a medium heat and add the onion, cooking for 5 minutes until onions start to soften. Tip in the garlic, celery and peppers, and give everything a good stir and cook for a further 5 minutes.

Add the sausages and then turn up the heat up to high. Cook for a couple of minutes until browned, then turn down to a medium heat, add your spices and seasoning to taste. Add your tomatoes, cover, stirring occasionally, simmering for 35 minutes.

With your grill on high uncover the casserole, add the beans and spinach and continue heating until warm. Add your breadcrumbs and grill for a further 3 minutes until golden brown. Serve and enjoy.
Slow-Braised Pork Shoulder with Cider & Parsnips
2 tbsp olive oil
1kg/2lb 4oz pork shoulder, diced
2 onions, sliced
2 celery sticks, roughly chopped
3 parsnip, cut into chunks
2 bay leaf
1 tbsp plain flour
330ml bottle cider
850ml chicken stock
handful parsley, chopped
mashed potato and greens, to serve
Slow-Braised Pork Shoulder with Cider & Parsnips recipe
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, and set aside. Fry the onions, celery and parsnips and the bay leaves for 10 minutes until golden brown. Add the flour and stir, then add the pork and any juices back to the dish.

Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve with mash.
Pork with Sweet & Sour Onion Sauce
250g mixed basmati rice and wild rice
600g pork fillet, cut into 4cm-thick slices
2 tbsp coarse black pepper (freshly ground)
2 tbsp olive oil
1 large red onion, halved and sliced
150ml cider vinegar
75ml maple syrup
small bunch parsley, chopped
Pork with Sweet & Sour Onion Sauce recipe
Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.

Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.

Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.
Slow-Roast Pork with Apples & Peppers
2-2¼kg/4lb 8oz-5lb pork shoulder joint (or 2 x 1kg/2lb 4oz joints), scored and tied
50g butter, softened
3 tbsp demerara sugar
3 tbsp wholegrain mustard For the apples & peppers
3 onions, thinly sliced,
2 small eating apples cored and thinly sliced
7-8 red, yellow and/or orange peppers, cut into quarters
few bay leaves
3 tbsp cider vinegar
3 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp demerara sugar
Slow-Roast Pork with Apples & Peppers recipe
Heat oven to 160C/140C fan/gas 3. Sit the pork on a sheet of foil in a roasting tin. Mix the butter, sugar and mustard with 2 tsp salt, rub all over the top and ends of the joint (or joints), then scrunch up the foil to seal tightly in a parcel.

Mix the onions and apples in a large, shallow roasting tin. Scatter the peppers over the top and poke in some bay leaves. Mix the vinegar, oil, mustard and sugar with 100ml water and drizzle over everything. Roast the pork for 3½ hrs while you cook the peppers on the shelf below for the first 2 hrs. When you remove the apples and peppers after 2 hrs, set aside and put the Salt-baked potatoes (see 'Goes well with', right) into the oven underneath the pork instead.

After 3 hrs, unwrap the foil from the pork. Scrape any mustard mixture stuck to the foil back onto the pork, sit it and any juices back in the tin and increase oven to 200C/180C fan/gas 6. Roast for 30-45 mins more until the skin is brown and crisping. Remove the pork from the oven, cover and rest for 20 mins while you put the peppers back on the top shelf for 20 mins to finish. Serve the pork thickly sliced alongside the apples and peppers, with any tin juices poured over.
Smoky Pork & Black Bean Tacos
2 tsp vegetable oil
½ red onion, chopped
2 tsp each smoked paprika and ground cumin
500g pack lean pork mince
300ml passata
5 tbsp barbecue sauce
400g can black bean, drained
small bunch coriander, chopped
8 taco shells
1 ripe avocado, peeled and sliced
½ iceberg lettuce, finely shredded
soured cream, to serve
Smoky Pork & Black Bean Tacos recipe
Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.

Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.

Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

Lamb based Recipes!

Find delicious sellection of Lamb based receipes from around the world!


Albert Boals Lamb based recipes offer, No fuss, no frills, delicious mouth watering recipes that have got tongues wagging. Rustle up a flavour-some dinner for your whole family to enjoy. Either way, we’ve got the recipes your taste buds have been craving for. Try our healthy option receipes and leave your thoughts on our facebook page.


Dishes
Ingredients
Cooking Method
Pan Glazed Rack of Lamb with Spiced Red Onions & Potatoes
600g new potatoes, Halved
3 red onions, each cut into 6 wedges
2 tsp ras el hanout
8 tbsp olive oil
2 racks of lamb
1 tbsp pomegranate molasses
2 tsp lemon thyme leaves
Pan Glazed Rack of Lamb with Spiced Red Onions & Potatoes recipe
Heat oven to 200C/180C fan/gas 6. Tip the potatoes and onions into a large roasting tin. Scatter over half the ras el hanout, drizzle with 2 tbsp of the oil and toss together until completely coated. Put in the oven for 40 mins to roast, turning everything over once or twice so it cooks evenly.

Meanwhile, heat 1 tbsp of oil in a frying pan and, one at a time, fry the fat side of the lamb well until dark brown, then remove from the pan. Remove the roasted veg from the oven. Season the lamb fat with the remaining ras el hanout, then drizzle or brush over the molasses. Put the lamb, fat-side up, among the potatoes and return to the oven. Cook for 20 mins for rare, 25 mins for pink and 30 mins for well done. Remove and leave to rest for 10 mins.

Meanwhile, mix the thyme with the remaining oil and set aside. To serve, either bring the roasting tin to the table, carve the racks into chops and serve the potatoes straight from the pan, or remove the racks, cut them into thick three-boned chops, then spoon some of the potatoes onto each plate and rest a thick chop against them. Drizzle everything with the lemon thyme oil to serve.
Leg of Lamb
1 leg of lamb
2 tbsp rapeseed oil
2 tsp caraway seed, crushed
1 tbsp chopped thyme leaf
1 large bunch parsley, chopped
Leg of Lamb recipe
Take the lamb out of the fridge an hour or so before cooking to allow it to come up to room temperature. Heat oven to 220C/200C fan/gas 7 or light the barbecue. Mix together the oil, caraway seeds, thyme and parsley with lots of salt and pepper. Smear this all over the lamb, rubbing it well into the meat. You can do this up to a day before.

If you are cooking the meat on the barbecue, wait until the fire has died down and the coals are white and glowing. Lay the meat, skin-side down, onto the bars and cook for 15 mins. Flip over and cook for a further 15 mins for slightly pink lamb, or 5 mins longer if you want the meat well done. Remove and leave to rest on a tray, covered with foil, for at least 15 mins. To cook the lamb in the oven, place it on a large shallow baking tray, cook for 15 mins, then turn down the oven to 180C/160C fan/gas 4 and cook for a further 15 mins. Leave to rest for 15 mins. Once the meat has rested, slice it up and pour over any juices from the resting tray.
Lamb Hotpot
650g boned lamb shoulder, excess fat trimmed
4 tsp plain flour
1 tbsp rapeseed oil
2 medium onions Sliced
3 carrots chunked
225g swede Chunked
3 thyme sprigs, plus extra leaves to garnish
2 bay leaves
200ml chicken stock, made with ½ chicken stock cube
1½ tsp Worcestershire sauce
750g potato thinly sliced
Pulled Brisket Menu
Heat oven to 190C/170C fan/gas 5. Cut the lamb into chunky 5-6cm pieces. Tip the flour onto a large plate, season with pepper and a little salt, and toss the lamb in the flour to coat evenly and completely. Set aside.

Heat 2 tsp of the oil in a large, deep frying or sauté pan. Put the onions, carrots, swede, thyme sprigs and bay leaves in the pan and season with pepper. Cook on a medium-high heat for 6-8 mins, stirring occasionally so it doesn’t stick, until the vegetables start to go brown around the edges – the bottom of the pan should be slightly brown and caramelised too. Pour in the stock; it should sizzle then bubble in the pan. Immediately remove the pan from the heat so the stock does not reduce in volume. Stir in the Worcestershire sauce.

Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay half the lamb over the potatoes, then spoon half the vegetable mix over the meat. Season with pepper. Sit the rest of the lamb on top, then tip the rest of the vegetables, herbs and all the liquid over the lamb. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go – save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.

Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.
Lamb Cutlets with Roasted Vegetables
2 pepper cut into chunks
1 large sweet potato
Sweet potatoes cut into chunks
2 courgette cut into chunks
1 red onion, cut into wedges
1 tbsp olive oil
8 lean lamb cutlet
1 tbsp thyme leaf, chopped
2 tbsp mint leaves, chopped
Lamb Cutlets with Roasted Vegetables recipe
Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.

Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.

Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.

Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.
Lamb Cury
2 tablespoons vegetable oil, or as needed
900g diced lamb
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon garlic granules
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, or to taste
500ml beef stock
salt to taste
4 tablespoons natural yoghurt
1 teaspoon lemon juice
lamb cury recipe
Heat 2 tablespoons of vegetable oil in a casserole over medium-high heat. Cook the lamb in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside.

2.Heat the remaining 2 tablespoons of vegetable oil in the casserole over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic granules, black pepper and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.

3.Return the lamb to the casserole; pour in the beef stock and season with salt to taste. Bring to the boil over high heat, then reduce heat to low, cover and simmer until the lamb is very tender, about 1 hour.

4.Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yoghurt and lemon juice before serving.

Poultry based Recipes!

Find delicious range of Chicken based receipes from around the world!


Albert Boals poultry based recipes offer, No fuss, no frills, delicious mouth watering recipes that have got tongues wagging. Rustle up a flavour-some dinner for your whole family to enjoy. Either way, we’ve got the recipes your taste buds have been craving for. Try our healthy option receipes and leave your thoughts on our facebook page.


Dishes
Ingredients
Cooking Method
Chicken Tray Bake
200g purple sprouting broccoli
200g new potatoes halved
6 asparagus spears, washed and trimmed
2 tbsp olive oil
½ small pack tarragon
3 garlic cloves, peeled and bashed
1 lemon , cut into wedges
6 chicken thighs, skin on
Handful of mint
100g natural yogurt
Chicken Tray Bake recipe
Heat oven to 200C/180C fan/gas 6. Put the broccoli, new potatoes and asparagus in a roasting tin and toss with 1 tbsp of the olive oil and some seasoning. Add 4 tarragon sprigs, the garlic cloves and 1 /2 the lemon wedges. Sit the chicken thighs on top and rub with the remaining oil, seasoning well.

Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.

Meanwhile, make the yogurt dressing by finely chopping the remaining tarragon (leaves only) with a few mint leaves, then stir through the yogurt. Season well and add a squeeze of lemon juice.

Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.
Cashew Chicken Stir-Fry
100g cashew nut butter
2 tbsp low-sodium soy sauce
2 wholewheat egg noodle nests
1 tbsp vegetable oil
2 garlic cloves, finely chopped
1 red chilli, finely chopped
2 chicken breasts, cut into 1cm-thick strips
120g thin-stemmed broccoli, halved
1 carrot, cut into matchsticks
20g unsalted cashew nuts, roughly chopped
4 spring onions, sliced
Cashew Chicken Stir-Fry recipe
In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.

Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.

Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.

Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce. Serve immediately, topped with the cashew nuts and spring onions.
Roast Chicken Thighs
8 chicken thighs, on the bone, skin on
2 tbsp olive oil
1 lemon, zested and cut into wedges
4 shallots, thickly sliced
4 rosemarysprigs
pack tarragon
450g asparagus spears, trimmed
2 courgettes, thickly sliced
250g peas
100g feta, crumbled
Roast Chicken Thighs recipe
Heat oven to 200C/180C fan/gas 6. Put the chicken thighs in a large shallow roasting tin, season and toss with the olive oil, lemon zest and wedges, shallots, rosemary and tarragon. Arrange the chicken thighs, skin-side up, and roast for 40-50 mins until the skin is crisp and golden.

Meanwhile, bring a large pan of water to the boil and cook the asparagus for 3 mins or until tender, adding the courgettes and peas for the final minute.

Drain the vegetables and toss in with the chicken, coating well with the cooking juices. Crumble over the feta and serve.
Chicken Parmigiana
2 large, skinless chicken breast, halved through the middle
2 egg, beaten
75g breadcrumb
75g Parmesan, grated
1 tbsp olive oil
2 garlic clove, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn
Chicken parmigiana recipe
Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.

Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.

Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.
Thai Creamed Coconut Chicken Recipes
1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
1 level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
10 g fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper
Thai Creamed Coconut Chicken Recipes
1.To prepare the chicken, remove the skin and cut the flesh into strips about 2? inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok ?without any fat in it ?and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly ?about 45 seconds ?shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.

2.Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves