Chefs share top tips
Published:  19 September, 2008

Two top chefs have shared their tips for cooking with the best of beef and lamb in the latest edition of Tuck-in, the recipe booklet produced by BPEX.

Two top chefs have shared their tips for cooking with the best of beef and lamb in the latest edition of Tuck-in, the recipe booklet produced by EBLEX

Angela Hartnett and Oliver Rowe, who are both Quality Standard ambassadors, have contributed to the 14th edition of the booklet, which will be distributed to Quality Standard-registered butchers this month.

Angela has given a masterclass on how to cook the perfect beef steak and Oliver has shared his views on the best flavours to accompany autumn lamb.

Mo Herd, EBLEX marketing communications manager, said: "Tuck-in is enormously popular with consumers, as it gives them an opportunity to try exciting new recipes for Quality Standard beef and lamb.

"However, for producers, Tuck-in's focus is very much on using cuts from the whole carcase. That's why there are new slants on cooking traditional roasting joints and steaks, plus new and innovative ways to cook mince and forequarter cuts."

Recipes in the latest edition focus on traditional autumn dishes with an exotic twist include Roast Leg of Lamb with Date and Herb Stuffing, Beef with Caramelised Onions and Tomatoes, Red Thai Lamb Shanks and Sweet and Sour Meatballs.

Copies of Tuck-in can be downloaded from www.tuck-in.com




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