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River Cottage Meat

River Cottage Meat

About Me: The River Cottage Meat book by Hugh Fearnley-Whittingstall:- 'I'd like to encourage you to think about the meat you eat. Is it good enough? Good enough to bring pleasure every time you eat it? What about the animals it comes from? Have they lived well? And what about the way you cook meat? Are you adventurous with it? Are you thriftyy with it? Do you respect it, and do it justice?'

Recipe

Home-made Tomato Ketchup

added by River Cottage Meat

Hugh's recipe from the River Cottage Meat Book

Recipe

Game soup

added by River Cottage Meat

In his book Roast Chicken and Other Stories, Simon Hopkinson offers a recipe for grouse soup, and it has become one of my favourite soup recipes (from one of my favourite cookbooks). Unfortunately, I don’t have ‘4 grouse carcasses’ burning a hole in my fridge nearly as often as I’d like to. But I do find that other game – pheasants, partridges, pigeons, mallard, the occasional woodcock or hare – come my way quite often. And so I have taken to improvising bastard versions of the Hopkinson recipe. It’s never the same game, and therefore never the same soup, twice. But it rarely disappoints. Pigeon is always a good addition, as, like grouse, it has an underlying beefiness that keeps the soup robust. Mallard, on the other hand, can sometimes make it taste a bit fishy. A version in which I included the remains of a roast saddle of hare was quite sublime – up there with the four-grouse version. You can always stockpile game carcasses in the freezer until you have a promising combination.

Recipe

Beef in stout

added by River Cottage Meat

This is a particularly fine dish to make when you’ve got some good stewing beef but no stock – the stout makes a good substitute (though arguably, half stout, half stock would be even better). It’s also a dish where mushrooms – too often thrown into a stew without much thought – really come into their own.

Recipe

Flying toad in the hole

added by River Cottage Meat

I’ve always loved toad in the hole and have always felt that, on the whole(!), the meat-baked-in-batter concept is under-explored. This recipe aims to glamorise the dish a touch, while in no way compromising its earthy, trencherman appeal. The posh gravy is optional but makes it into a definite dinner-party winner.

Recipe

Rabbit Stew

added by River Cottage Meat

This is the simplest possible rabbit stew, with a thin but very tasty juice.

Recipe

BARBECUED GLAZED SPARE RIBS

added by River Cottage Meat

This is barbecue cooking at its sticky-fingered best – though the dish will also work in the oven if weather doesn’t permit. You can either barbecue a whole rack of ribs or sub-divide the rack into smaller portions, but don’t go smaller than three ribs joined together or they’ll get overfrazzled. Another thing you can use is an old-fashioned butcher’s cut called a ‘sticking’ of pork – a piece trimmed off from the hand of the pork to leave a tidier joint. The ‘sticking’ has some ribs attached to some deliciously fatty meat from the shoulder

Recipe

Beef Burgers

added by River Cottage Meat

A home-made beefburger, just a bit pink in the middle, barbecue-grilled and served in a bun with your own personalised choice of toppings, is very, very hard to beat. But the burger has to be right – good lean meat, well aged, and minced not too fine. Personally I think it is not too extravagant to use silverside, topside or even rump steak for making burgers, but chuck steak (from the shoulder, often sold as braising steak) is also very good if well trimmed of any sinewy bits. And skirt, again carefully trimmed, makes excellent burgers. I would always prefer to buy the meat and then mince or chop it myself at home. And I don’t season it at all, adding salt and pepper only to the burger as it grills and again as it goes on the bun.

In the Shop
Friday Night at River Cottage
Friday Night at River Cottage
Date:
@rivercottage
  • RT @thetimes: Hugh Fearnley-Whittingstall on how his mum taught him to bake, only in today's @thetimes (@rivercottage) link
  • RT @comeconella: @rivercottage all things butternut! #cookeveryday
  • @JayAllen33 @RiverCottageHQ good question! Let's ask @lambposts...
  • RT @CoopFayB: @rivercottage blackberry & apple crumble. Perfect from the picking through to the eating. #cookeveryday
  • RT @renc_g: @rivercottage My fave autumn treat? It's spring in Oz, so I'm gonna say rhubarb!! #cookeveryday
  • RT @violetpsyche: @rivercottage My favourite autumn treat: has to be treacle toffee. #cookeveryday
  • Happy Monday all! #20 on #cookeveryday is favourite autumn treats (edible or otherwise) - let's hear them now... link
  • RT @violetpsyche: @rivercottage Veg I grow in my garden: None this year. I grow fruit and want to grow more veg, if slugs will let me! #coo…
  • RT @truss_abbie: @rivercottage #cookeveryday grow veg on my allotment but in the garden is fennel...lots of other herbs and wild garlic in …
  • #19 for #cookeveryday is all about veg. What do you grow in your garden? #growyourown link
  • RT @RiverCottageHQ: . @rivercottage we love ALL cheese, especially that made by @tomthecheese on our course! link #cooker…
  • RT @lisa_spelling: @rivercottage all of them!! But especially Waterloo and stinking bishop and sharpham rustic with a large glass of port! …
  • RT @renc_g: @rivercottage Cheese of choice? Too hard! I love them all! Something French, creamy & smelly... Mmm... #cookeveryday
  • Morning #cookeveryday fans! Time for #18, what's your favourite cheese? link
  • Hugh helped raise money for #StandUpToCancer with @starservice! Can you help too? link
  • RT @rose_rambles: @rivercottage My family's favourite cake to make & eat: vanilla sponge filled with cream & sliced pear #cookeveryday http…
  • RT @whitstabob: @rivercottage it's presently Lemon, lavender and almond because it's the only edible one I've ever made! link
  • #17 for #cookeveryday: what's your favourite cake to make / eat? Go! link
  • Hungry? Find high welfare meat retailers near you link @PigBusiness link
  • RT @RiverCottageHQ: Come together to toast the #festive period with a seasonal aperitif & a roaring log fire in our yurt. Book now! http://…
  • RT @johnmushroom: @rivercottage #cookeveryday. Not yet mastered? Pastry. But how hard can it be? River Cottage Handbook needed, I think.
  • Keep your #cookeveryday answers coming - what cookery course would you like to do? What skill have you yet to master? link
  • Vote with your wallet. Watch @PigBusiness’ 3-minute video and sign the #PigPledge link
  • Today's #cookeveryday is: what's your ideal cookery course? What would you most like to learn? #cookeryschool
  • The new 3 minute #PigPledge video reveals the true cost of cheap pork - watch, share and sign! link
  • RT @BloomsburyCooks: Fantastic day today spent down in the farm @rivercottage - we got to ride on a tractor?! WINNING link
  • Keep your favourite chefs coming in - and remember to tag with #cookeveryday. Lots of love for @jamieoliver @rick_stein @Ottolenghi, Hugh...
  • RT @Lanzy_88: @rivercottage fav chefs wud have to be Hugh and the Hairy Bikers #cookeveryday
  • @hugo_harrison Assume you've seen Hugh's new one, #lightandeasy? It's packed with #wheatfree and #dairyfree recipes: link
  • RT @WinCanteen: Who's coming to meet Hugh tomorrow? He will be here at 10.30am to meet guests and sign his new book @rivercottage
  • RT @renc_g: @rivercottage My fave chef/cook..? I do love Hugh and @jamieoliver too. Keep fighting your good fights boys! #cookeveryday
  • RT @plymouthcanteen: The amazing talent Elise Yuill will be playing on Weds 15 October, come and enjoy beautiful music while you dine. http…
  • RT @ddtcm: @rivercottage #cookeveryday Keith Floyd. Full of enthusiasm and an inspiration. He was a legend.
  • RT @HappyDaysNo1: @rivercottage My favourite chefs are @jamieoliver @Rick_Stein & Hugh. 'Three Good Things'! #cookeveryday
  • RT @ar_weston: @rivercottage #cookeveryday My mom had never put a bad plate in front of me. :-)
  • Morning all, we want to hear your favourite chefs today for #cookeveryday - famous or otherwise. Go! link
  • RT @spanglotron: @rivercottage Hmmm French or Italian? French for variety? Robust and hearty to dainty and refined. Something for all seaso…
  • RT @HappyDaysNo1: @rivercottage my favourite cuisine has to be Chinese. #cookeveryday
  • RT @PigBusiness: .@rivercottage We completely agree! #PigPledge #Day2Welfare link
  • Sorry @davidwalliams - we knocked you off the #1 slot in the book chart x link
  • Hugh's #lightandeasy book is back at #1 in the chart. Got your copy yet? #wheatfree #dairyfree link @BloomsburyCooks
  • RT @NatalieKennedy: @rivercottage - favourite cuisine? got to be Indian! #cookeveryday
  • RT @renc_g: @rivercottage My favourite national cuisine... i couldn't choose between Mexican & Vietnamese... Yumm!!! #cookeveryday
  • RT @violetpsyche: @rivercottage Favourite national cuisine: Tough choice, but Italian gets my vote. #cookeveryday
  • So, if you had to pick just one national cuisine what would it be? Early votes in for Italian... #cookeveryday link
  • Don't miss Hugh on the #oneshow tonight - talking about his new book #lightandeasy. Tune in from 7pm @BBCOne
  • RT @wincanteen: We are looking for kitchen talent! Junior Sous and Chef de parties, more: link
  • We're asking for your school dinner memories today for #cookeveryday - did you love or hate?
  • RT @cruzinfloyd: @rivercottage ah! Cabbage and sprouts - hated at the time but now realise how hearty and healthy they were compared to to…
  • RT @RCChefsSchool: Final week to apply for a @rivercottage #apprenticeship. Apply today and join our team: link http://t.…
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