The latest news, meat cooking tips, simple recipies and special offers from Thomas Johnston Scottish Butchers.


Recipe

Beef Wellington with Madeira Gravy

Ingredients 1kg centre fillet of beef from Thomas Johnston, trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter) olive oil 2 knobs of unsalted butter 3 sprigs of fresh rosemary 1 red onion 2 cloves of garlic 600g mixed mushrooms 100g free-range chicken livers (cleaned), from Thomas Johnston 1 tablespoon … Continued

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Recipe

Make your own Mulled Wine

Ingredients 1 lemon 2 oranges 8 cloves 2 cinnamon sticks 4cm (1.5in) piece ginger, peeled and sliced 60g (2½oz) light brown sugar 60ml (2 1/2fl oz) ruby port 75cl bottle full-bodied red wine For the garnish 1/2 orange, sliced into half moons ½ lemon, sliced into half moons 6-8 cinnamon sticks Method Remove the zest … Continued

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Cooking Tips

How to carve a KellyBronze

PAUL KELLY’S UNIQUE WAY OF CARVING MAKES IT EASY 1. WINGS OFF FIRST Hold the wing by the tip. Cut it at the midsection. (then do the same again to the other wing).   2. LEGS OFF NEXT Hold the leg by the end knuckle. Cut through the skin between the leg & the body … Continued

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Recipe

Roast Beef Appetisers

Ingredients 100g/4oz cooked Thomas Johnston roast beef, cut into thin slices 8 crumpets 30ml/2tbsp prepared houmous or aubergine dip Fresh dill leaves, to garnish Method Stack the crumpets in groups of two and using a small 3.5cm/1.5inch plain round cutter cut three circles out from each crumpet. Transfer to a preheated, moderate grill and lightly … Continued

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Recipe

Mary Berry’s Christmas chutney

Ingredients 900g tomato 3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb) 700g onion, peeled and fairly finely chopped, by hand or in a food processor 4 fat cloves garlic, crushed 350g granulated sugar 300ml / ½ pint white wine vinegar or distilled malt vinegar 1 tbsp salt 1 tbsp coriander seeds, crushed … Continued

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Recipe

Roast potatoes, parsnips & carrots

Ingredients 1.2 kg potatoes 6 parsnips 6 carrots 1 bulb of garlic 3 sprigs of fresh rosemary olive oil Method Preheat the oven to 200°C/400°F/gas 6. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the … Continued

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News

Online Shop

We would like to thank our customers for their online orders this year however due to Christmas being our busiest time of year in store we will be closing our online shop on the 15th December. Don’t fret though we are taking Christmas & New Years pre-orders in store – please pop in or give … Continued

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News

Christmas Pre-Orders

We are now taking Christmas pre-orders in store for the Award Winning KellyBronze and high quality Local Free Range Turkeys. Why not pre-order your turkey this weekend to save you stress and hassle nearer the time! Print off your Christmas and New Years order form HERE at home or collect one in store! Order your … Continued

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Recipe

One-Pan Baked Brunch

Ingredients 1 egg 2 Thomas Johnston pork sausages (pre-cooked and thinly sliced) 4 ripe tomatoes (halved) 6 unpeeled potatoes (chopped/sliced) 50g grated cheddar cheese 1 tbsp tomato puree ½ tsp chilli powder (optional) Olive oil Salt and pepper Fresh parsley roughly chopped to garnish Method Preheat oven to 220˚C Part-boil potatoes for 5-10 mins until … Continued

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Recipe

Moroccan chicken with sweet potato mash

Ingredients 1kg sweet potatoes, cubed 2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin 4 skinless, boneless Thomas Johnston chicken breasts 2 tbsp olive oil 1 onion, thinly sliced 1 fat garlic clove, crushed 200ml chicken stock 2 tsp clear honey juice ½ lemon handful green olives, pitted or whole 20g pack coriander, leaves chopped Method Boil the … Continued

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