Meat Box 2 Recipe Ideas

Looking to try another meat box? Well here are some mouthwatering recipe ideas from Meat Box 2. 

    Leftover Cheeseburger Mac and Cheese (Dad With a Pan)

    Camberley Butchers | Lainford Butchers

    Ingredients

    Method

    • In a pan over medium heat bring elbow macaroni, 2 cups milk, salt, pepper, garlic powder, and onion powder to a boil, stirring occasionally; about 7-10 minutes until almost all of the milk is gone
    • Stir in cheese and another cup of milk, bringing to a boil, stirring occasionally. Lower to a simmer after 5 minutes.
    • Stir in leftover cheeseburger and let simmer for 2-3 minutes, until the burger is heated up.stirring occasionally. Enjoy!

    Spiced Steak Kebabs with Mint Yoghurt Sauce (The Defined Dish)

    Camberley Butchers | Lainford Butchers

    Ingredients

    FOR THE KEBABS
    • 3-4 Sirloin Steaks
    • 2 tbsp. olive oil
    • Kosher salt, to taste
    • Black pepper, to taste
    • 1/2 tsp. ground cumin
    • 1/4 tsp. ground coriander
    • 1/8 tsp. cayenne pepper (optional/or more to taste)
    • 1 tbsp. red wine or apple cider vinegar
    • 1 red bell pepper, seeds/stem removed and cut into 1.5 inch cubes
    • 1 green bell pepper, seeds/stem removed and cut into 1.5 inch cubes
    • 1 red onion, cut into large chunks
    • 8-10 wooden skewers
    FOR THE YOGURT SAUCE
    • 1 cup plain yogurt
    • 2 tbsp. olive oil
    • Salt and pepper, to taste
    • 2 cloves garlic, minced
    • 1 heaping tbsp. freshly chopped mint leaves
    • Juice of 1 lemon (about 2 tbsp.)
    FOR SERVING
    • Warm pitta bread
    • Extra mint leaves

    Method

    1. Cut steak into 1.5 inch cubes and place into a large bowl.
    2. Add vinegar, cumin, olive oil, coriander, salt, pepper and cayenne into the bowl and toss. 
    3. Cover and let marinate for 30 minutes at room temperature. 
    4. Meanwhile, combine all of the yoghurt sauce ingredients in a bowl. Stir to combine. Cover and put in the fridge until you are ready to serve. 
    5. Soak wooden skewers for 10 minutes. Once soaked, thread the meat, onion, and bell peppers onto the skewer. 
    6. Heat grill on medium-high heat and grill skewers until meat is cooked. Roughly 4 minutes per side for medium. 
    7. Remove from grill and let rest on a plate for 5 minutes. 
    8. Serve with warm pitta, the mint yoghurt sauce and extra mint for garnish.

    Chettinad Chicken Fry (Olive)

    Camberley Butchers | Lainford Butchers

    Ingredients

    • 3-4 chicken fillets, cut into bite-sized pieces
    • Ginger coarsely grated to make 1 tbsp
    • 1/2 tsp ground turmeric
    • 1/2 tsp kashmiri chilli powder or mild chilli powder
    • 1/2 tsp fennel seeds
    • 2cm cinnamon stick 
    • 2 dried mild red chillies 
    • 1/2 tsp black peppercorns
    • 3 tbsp vegetable oil 
    • 1 tsp black mustard seeds
    • 8-10 curry leaves 
    • 1 onion, thinly sliced
    • 2 tomatoes, chopped
    • Handful of coriander, chopped
    • Rotis or parathas to serve

    Method

    1. Put the chicken in a large bowl along with the ginger, turmeric and chilli powder. Stir well and leave to marinate for 20 minutes.
    2. Use a pestle and mortar to lightly bash the fennel seeds, cinnamon, dried chillies and peppercorns, and set aside.
    3. Heat the oil over a medium heat in a large frying pan. Add the mustard seeds and, when they begin to pop, fry for 10 seconds. Add the crushed spices and fry for a minute. Add the curry leaves and, as they splutter, add the onion. Fry for 7-8 minutes, stirring often. Add the marinated chicken and turn the heat up slightly, frying for 4 minutes. Season with a little salt.
    4. Lower the heat, cover and cook the chicken for 10 minutes, stirring halfway through.
    5. Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander and serve with rotis or parathas.

    Sausages with Mustard and Cider Gravy (Olive)

    Camberley Butchers | Lainford Butchers

    Ingredients

    • 400g potatoes, peeled and cut into chunks
    • 25g butter
    • Generous splash of whole milk 
    • Olive oil
    • 6 pork sausages
    • 1 large onion, halved and thinly sliced
    • 2 tsp plain flour
    • 300ml dry cider 
    • 100ml chicken stock 
    • 2 tsp wholegrain mustard 

    Method

    1. Put the potatoes into a pan with cold water. Bring to a simmer, add salt and cook until tender. Drain then tip back into the pan and put on a lid. Leave for a few minutes to steam-dry, then mash. Put the butter and milk into the pan, and season. Reheat to serve.
    2. Heat 2 tbsp of olive oil in a medium frying pan. Cook the sausages. Take out of the pan then add the onion and a generous pinch of salt, and cook, stirring, for 10-15 minutes. Stir in the flour, cooking for a couple of minutes until the flour disappears. 
    3. Sporadically, add the cider, stirring, then add the chicken stock. Simmer for 3-4 minutes, then add back the sausages and cook for 5 minutes. Stir in the mustard and simmer for 2 minutes. Reheat the mash and serve with the sausages and gravy.
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