Winner Graeme McMillan announced via Rafflecopter.
This is a fabulous opportunity to get away from the processed food that we really seem to be mistrusting as a nation these past few weeks. With the advent of the horse meat scandal, we seem to be enjoying a return to real meat from real butchers in the UK.
Shop local is on the lips of many a Tweeter and Facebooker, so to help you along, Andrew Gordon Butchery and Fine Foods is THE butcher in Aberdeen to have released a Trusted Food Luxury Meat Pack for me to give away. He recently launched meat packs for sale online to the whole of the UK, with more products going online soon. Ever popular with the fitness communities, Andrews butchery meat is gaining a reputation as second to none.
Anyone wanting to make up a bespoke meat pack just has to phone the shop and they will arrange your purchase and delivery.
With beef that is traced back to prized Aberdeen Angus and aged for maximum taste, the quality is out of this world.
In the whopping meat pack, there will be centre cut fillets, Aberdeen Angus sirloin steaks, rib eye steaks, family sized roasts and much more.
Don’t forget to enter and check back to see if you won the £200 meat pack.
Entry is by rafflecopter. If the form doesn’t show up here, just click on the link to go to it.
a Rafflecopter giveaway
Terms and Conditions
- Open to UK Mainland Entrants only.
- The prize will be delivered and you must give us your address to send it to you.
- Winners will be notified within 3 days of giveaway end. If the winner does not respond within 7 days, a new winner will be drawn.
- The winner will be chosen by Rafflecopter random generator.
- Andrew Gordon Buchery reserves the right to amend, add or withdraw this giveaway at any time.
- Each entry method entitles you to one entry into the draw.
My two favourite produce providers are the reason for the fabulously speedy wolfing down of Spaghetti Bolognese for our evening meal. It’s amazing how much difference the taste of good meat and vegetables makes to the enjoyment of what we eat.
The same Scotty Brand carrots used to make the Carrot and Orange Soup, added a lovely sweetness. Combined with the gorgeously tasting steak mince from Andrew Gordon Butchery and Fine Foods in Aberdeen, the two ingredients made for a fantastic meal.
Feel free to use half portions. I had three adults and four children to feed with these proportions.
- 1kg Steak Mince
- 1 Large Onion
- 5 Large Carrots
- Teaspoon Turmeric
- Teaspoon Cinnamon or Nutmeg
- 500g Carton of Passata
- Salt & Pepper
- Rapeseed Oil
- 500g Spaghetti
- 50g Butter (Optional)
- Brown mince in a thick bottomed pan, or a good frying pan on a low heat. I added a couple of tablespoons of Rapeseed Oil to help it along.
- Chop onions finely and add to the browning mince.
- Slice carrots and add to the pan.
- Boil the kettle and add a pint of water to the mix. Leave to simmer for 25 minutes, and top up the water if necessary.
- Salt and Pepper to taste.
- Put the pasta on to cook.
- Once the mince has simmered, add the tub of passata, turmeric and either cinnamon or nutmeg.
- Simmer the passata and mince mix for 5 minutes.
- Drain the pasta and use boiled water to rinse the spaghetti until it runs clear.
- Add the butter to the pasta if you like the taste, and mix it through.
- Serve immediately.
For my lovely meal, six of us ate from the recipe, and I have three strapping lads to feed, as well as a man who likes a good bit of animal protein.
- 800 – 900g chicken breast / fillet.
- 6 heaped tablespoons mango chutney (I buy Premium Mango Chutney in huge jars from Costco).
- Rapeseed oil.
- 1 clove of garlic crushed or chopped, or a teaspoon of garlic from a jar.
- 1/2 tin of coconut milk (mix well in the tin before adding).
- Salad, vegetables and fruit to serve.
- Pitta bread or wraps.
- Cut chicken into pieces.
- Shallow fry the chicken in the minimum of rapeseed oil. Use a large frying pan, wok, or even a thick bottomed saucepan on low – medium heat. Turn the chicken often to make sure it doesn’t burn.
- Add the 6 tablespoons of mango chutney and the garlic.
- Stir often to make sure the chicken and mango chutney don’t burn. Turn down the heat, and let the mixture bubble away for a few minutes.
- Mix in the coconut milk a little bit at a time on a low heat at the end or it will separate.
To serve, simply warm pitta bread or wraps, choose vegetables, salad or fruit, and serve in large dishes for sharing.