recipe of the week

Curry Goat

Why not try something different for dinner this week, courtesy of one of our lovely customers, Natalie Busby has provided us with this recipe.  You will find diced goat meat in our freezer section at only £5 per kg.

Serves 4


  • 1kg lean goat meat
  • juice of 1/2 Lime
  • 2 tbsp mild curry powder
  • 2 tbsp all-purpose seasoning
  • 6 tbsp sunflower or groundnut oil
  • 425ml vegetable stock
  • 1 onion, roughly chopped
  • 2cm piece of root ginger, finely chopped
  • 1 hot red chilli, seeds left in, chopped
  • 2 garlic cloves, finely chopped
  • 10 allspice berries
  • 1/2 red pepper, deseeded & cubed
  • 1/2 green pepper, deseeded & cubed
  • 2 spring onions, green part only, roughly chopped
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp chopped fresh coriander
  • salt & pepper
  • 2 waxy potatoes, cut into chunks, boiled rice to serve
  1. Wash the meat and pat dry- its fine if there are some small bones in it as this adds to the flavour.  Cut it into chunks, then put it in a large bowl with the lime juice, curry powder and all-purpose seasoning.  turn it over with your hands to ensure the meat is well coated.  Leave to marinate for 4 hours in the fridge.
  2. Heat a large non stick casserole or heavy-based saucepan until it is very hot, then add the oil.  When the oil is very hot put the goat in and turn the chunks over with a wooden spoon to coat the meat with the oil. Cover with a lid, turn the heat right down very low and leave to simmer for 45 minutes.  The goat will sweat in its own gravy, locking in all the juices.  Keep checking the pot to make sure the meat isn't getting scorched on the bottom.
  3. After 45 minutes, add 150ml of the stock, bring to the boil, turn the heat right down, cover and leave again to just simmer.  After another 45 minutes, repeat this with another 150ml of stock and cook for another 45 minutes.
  4. Add the onion, ginger, chilli, garlic and allspice and sir gently.  Add the rest of the ingredients, including the rest of the stock - except the potato and rice, and bring to the boil.  Turn the heat down again, cover and cook for another 2 hours, stirring from time to time.  Keep an eye on it and add more stock if it seams dry.  Twenty minutes before the end of cooking time add the potatoes and gently stir them in.  Once the potatoes are soft, check the curry seasoning and serve with boiled rice.

RECIPE OF THE WEEK: Lemon, Garlic and Herb Marinated Steaks

If you love steak, you’ll adore this recipe. It’s a really simple way to make your prime rump steak even more tasty and tender.

You’ll need:-
One steak per person
1 lemon
1 or 2 garlic cloves
Teaspoon of dried rosemary or thyme
Glug of olive oil

What to do:-

  1. Place the steaks in a non-metal shallow tray
  2. Grate the lemon zest over the steaks
  3. Chop the garlic and scatter over
  4. Scatter the rosemary or thyme
  5. Squeeze over the juice from the lemon
  6. Add the olive olive oil.

Leave for up to minutes and then cook on a griddle to your liking.

Serve with salad and crusty bread and/or chips/jacket potato/sautéed potatoes.


Trevor, The Buckingham Butcher

RECIPE OF THE WEEK: Italian Mozzarella & Parma Ham Chicken Breasts

This is simple and quick enough to rustle together for a mid-week family meal, but looks (and tastes) good enough to serve up when you have friends over too.

You’ll need:-
Chicken Breasts (one per person)
Mozzarella Balls (half per person)
Parma Ham (two slices per person)
Basil Leaves

What you do:-

  1. Pre-heat the over to 180 degrees/Gas Mark 4.
  2. Make an incision in the chicken breast in the widest part of the breast, so that you can open it out (butterfly the breast), making sure you don’t cut all the way through it.
  3. Place slices of mozzarella inside the cavity, along with a basil leaf or two.
  4. Close up the chicken and then wrap it in the Parma ham.
  5. Place in a baking tray and then cook for around 25 minutes, depending on the size of your chicken breasts.
  6. Delicious served with salad and rice/bread/new potatoes.


Trevor, The Buckingham Butcher