Butcher's Block: Cooking Tips

Cook meat like a pro!

These cooking tips and little hacks add up to make cooking meat a little easier (and tastier)!

Recipe


• 1000g Porchetta Rolled in Herbs & Spices (from our Little Farm butcher)
• 60g Kosher Salt

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Crackling Roasted Gorrallie Porchetta

Porchetta Rolled in Herbs & Spices

  • Step 1
    Dap dry the skin of the pork belly to remove all liquid and moisture.

    Step 2
    With a sharp knife, run through the belly skin for some checkers scoring.  Do note not to pierce too deep into the skin. This step is important to allow the skin to be expose.

    Step 3
    Next, lay the porchetta onto a wire rack, sit on a baking tray, start to sprinkle sparingly with salt all over the porchetta skin. Ensure all parts of the skin must be covered.

    Step 4
    Allow the porchetta to sit in ambient temperature for 30mins and let the salt draw out as much moisture as possible. This process is call hydroscopic, a process whereby the sodium will force liquid and moisture out of the surface where the salt is treated at. (Do not be afraid to over sprinkle the salt, as we will knock off all the salt after the roasting process completes.

    Step 5
    Pre-heat your oven for top and bottom heat to 230-240 Celsius.

    Step 6
    Put the porchetta into the oven for 15-20mins at high temperature of 240 Celsius. This process is the most important part as we are bursting the pork skin fats and creating the crispy skin bark.

    Step 7
    After 15-20mins, you should see the skin of the porchetta turning light golden brown and the skin starts getting burst and fat is oozing out continuously. At this point, turn down the oven temperature to 180 Celsius and finish the roasting process for 20-30mins.

    Step 8
    Take out the porchetta and allow it to rest for 20-30mins. Do not try to cut the porchetta when it is piping hot from the oven. The crispy skin will not hold and will start to break apart and crumble.

    Final Step
    Cut lamb racks away from the rack by slicing between the bones. Serve 2-3 chops per person.

Recipe

• 5-6kg Whole Turkey (Pre-Brined Norbest – from our Little Farms butcher)
• 100g Roast Rub – Little Farms
• 250g House Glaze – Café Recipe

Traditional Whole Roasted Turkey With Maple Glaze

A Whole Turkey Stuffed

  • Step 1
    Dap dry the Whole Turkey and remove all additional fat.  Rub the turkey on all sides with the roast.  Then, rub with some olive oil. Ensure all corners and areas of the turkey is applied.

    Step 2
    Assemble the turkey on a roasting pan. You can cut up some chopped of carrots, celery and onions to put below the roasting pan. We call this mirepoix. It will help to give some nice flavors in the roasting process.

    Step 3
    Add some white wine or water (optional) into the roasting pan to help to give moisture during the long roasting process.

    Step 4
    Pre-heat the oven to 180C, and roast the turkey for 1.5hours. Brush and bast the turkey with the house glaze during the last 30mins of the roasting process.

    Step 5
    Turn up the oven heat to 200C to finish off for another 15mins for nice golden brown color.

    Step 6
    Glaze the turkey another round and allow to rest for 20mins.

    Final Step
    Ready to carve.

Recipe

• 2-2.5kg Sous Vide Turkey Roulade – from our Little Farms butcher
• 200g House Glaze – Café Recipe

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Sous Vide Turkey Breast Roulade With Mushroom & Chestnut Stuffing

Sous Vide To The Rescue

  • Step 1
    The roulade that you purchase from Little Farm has already been sous vided.

    Step 2
    Take the whole packet still sealed intact to add in a pot of water over gentle heat.
    Allow the roulade to be brought to warm temperature if you bring out from the fridge.

    Step 3
    Unpack the roulade from the vacuum bag and assemble it on a roasting pan. Glaze the roulade with house glaze in 10mins intervals using a brush.

    Step 4
    Pre Heat the oven to 180-190C. Roast the roulade for 25mins, basting it with the house glaze for nice coating over all sides of the roulade.

    Final Step
    Allow the roulade to rest for 15mins, then you'rer ready to carve.

Recipe

• 1.5k g King Island Ribeye – Little Farms Butcher
• 20g Kosher Salt
• 10g Crushed Black Pepper
• 15g Rosemary
• Thyme

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Oven Roasted King Island Ribeye

A Perfectly Roasted Steak

  • Step 1
    Get our friendly butcher to tie the beef roast cut for you with a butcher’s twine. This  method will help you to achieve a more consistent roasting result.

    Step 2
    Season the beef with chop herbs and seasoning of your choice.

    Step 3
    Pre-Heat the oven to 200C.

    Step 4
    If you have a large pan, pre seared the beef on all sides to achieve a good sealed of the meat pores.

    Step 5
    Then assemble the beef roast on a roasting rack, sitting on a baking tray with some water.

    Step 6
    Put into the oven to roast for 60mins for rare, 75mins for medium and 90mins for well done.

    Final Step
    Loosely cover with aluminum foil and allow the meat to rest for 20-30mins. After it's ready to carve.

Recipe

•  1000g Pork or Beef Sausages (From Little Farms Butcher)

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Festive Sausages

Pork Or Beef Sausages To Share

  • Step 1
    Pan sear the sausages on all sides, producing a nice color.

    Step 2
    Assemble the sausages on a baking tray.

    Step 3
    Roast the sausage in a pre-heated oven at 180C for 7mins to allow it to cook through.  Alternatively, you might wish to cook it over the pan at slow heat for 15-20mins.

    Final Step
    Ready to serve.

Recipe

• 500g Fresh Chicken Thigh – Little Farms Butcher 500g Turkey Breast – Little Farms Butcher
• 150g Button Mushrooms
• 50g Dried Trumpet Mushroom
• 50g Dried Porcini Mushroom 200g Chestnut Peeled
• 30g Toasted Walnut
• 80g Gluten Free Breadcrumbs 15g Flat Leaf Parsley

Mushroom & Chestnut Stuffing

Stuffing, A Perfect Side

  • Step 1
    Soak the 2 types of dried mushrooms for 3 days to allow time for the mushroom to absorb moisture and soften. Drained the mushroom and keep the mushroom water for other use eg. for mushroom soup.

    Step 2
    Roughly chop up the mushrooms and chestnuts. 

    Step 3
    Roughly chop up the parsley and set it aside for later use.

    Step 4
    Using a deep pan, sautee the mushrooms with some olive oil, season to taste and allow to cool down.

    Step 5
    Using a mincer or meat blender, mince the Chicken Thigh and Turkey Breast to fine mince. Keep the mince very chill during the mincing process in order to avoid the meat to deteriorate.

    Step 6
    Roast the chestnut and walnut in the oven over 160C for nice color and fragrant and cool down.

    Step 7
    Combine all the above ingredients and mix well, add in the gluten free breadcrumbs to act as a binder to hold the mixture together firmly. Adjust the seasoning to taste (take a small portion of the mixture to cook to check the seasoning and taste).

    Step 8
    With a cling film, roll the stuffing mixture in portions of 500g/ roll. Wrap it in few rounds before tightening both sides into a knot.

    Step 9
    If you have a vacuum pack machine at home, vacuum seal the roulade in a vacuum bag (you can also use a ziplock bag to seal it). Poached the stuffing in a pot of water for 45mins over slow temperature. Re-fresh in ice water and set it aside.

    Final Step
    Alternatively, you might like to use this stuffing mixture to stuffed into the turkey and allow the mixture to be cooked with the turkey.

Recipe

• 500g Maple Syrup
• 250g White Balsamic Vinegar
• 150g Honey
• 100g Amaretto Liquor/ Whisky (Optional)

House Glaze

A Glorious Glaze

  • Step 1
    Combine all the ingredients and cook over the stove on a deep pot above a slow flame.

    Final Step
    Wait until the sauce becomes a thick consistency. Cool down the mixture and you're ready to use for glazing.

The cooking time depends on how big your rack of lamb is, and how rare you would like it to be cooked.  Our recommendation is that the rack of lamb should be cooked medium rare to medium for a soft, tender and delicious experience.

The instructions listed are for a rack 1 1/4 to 2 pounds large. If you are cooking multiple racks, lay them out separately on the pan.  This will most likely increase the cooking time, so plan accordingly.

Pro tip - use a meat thermometer! Many factors can affect cooking time like the shape of the roast, the fat marbling, and your individual oven characteristics. This is too lovely and tender a roast to risk overcooking.

Make sure to allow enough time for your rack of lamb to come close to room temperature before cooking, otherwise the inside will still be raw while the outside is cooked.

Ingredients

• 1 or more *Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack:
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, minced
• Salt & pepper
• 2 tablespoons extra virgin olive oil

*Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to do this for you. Little Farms Rack of Lamb are all well Frenched and properly cleaned. 

Please do approach our friendly butcher to find out more!

Rack of Lamb For The Ages

Classic Roasted Rack of Lamb

  • Step 1
    Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic.  Sprinkle with freshly ground black pepper.  Place in a thick plastic bag with olive oil.  Spread oil around so that it coats the lamb rack(s) all over.  Squeeze out as much air as you can from the bag and seal.  Place in a container so that if the bag leaks, the container catches the leak.  Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.

    Step 2
    Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp (if the meat is not at room temperature it will be hard for it to cook evenly).

    Step 3
    Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

    Step 4
    Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.  Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so that they don't burn.

    Step 5
    Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.  Then lower the heat to 300°F.  Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare.  Remove from oven, cover with foil and let rest for 15 minutes. 

    Final Step
    Cut lamb racks away from the rack by slicing between the bones. Serve 2-3 chops per person.

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