Butcher on 44

Easter is around the corner 🐣

Easter Lamb ~ Outstanding. I’m always amazed how a few simple ingredients can transform a dish, in this case some fish paste, rosemary & garlic. But most importantly the quality of the meat is key. No amount of simple or complex ingredients can hide poor quality meat. Butcher on 44 consistently delivers top notch meat. I have made this dish on 2 occasions and each time the lamb has been outstanding. I highly recommend popping into the Butcher on 44 for your all your meat requirements 74 Main Street, Howick (inside the Grapevine) Ingredients🧶🥷 - 1.5kg Lamb shoulder or Leg of lamb from Butcher on 44 - 60ml Pecks Anchovette paste - 2-3sprigs of fresh rosemary - 4 cloves garlic - 2.5ml salt - 15ml olive oil - 300ml white wine - 2 onions - Packet of instant roast lamb gravy Method🧶🥷 - Begin by marinading the lamb by bashing the garlic and rosemary together. You can also chop it super fine - Add the anchovy paste, salt and olive oil to the garlic & rosemary to form a paste - Pat dry your lamb and score slits into the meat - Rub the marinade all over and into the slits of the lamb - Leave to marinade for as long as possible, preferably overnight Slow Cooker - peel the onions and slice in half - Add to the slow cooker - Rest the lamb on top of the onions - Pour the white wine and a cup of hot water into the slow cooker, avoid pouring it over the lamb - Place the lid on top and cook on high for 4-6 hrs depending on the size. Mine was smallish and took 4 1/2 hrs - Turn halfway through cooking - It’s done, when the meat literally falls off the bone - Once cooked, remove from the slow cooker and place onto a baking sheet. - Roast in a hot oven 200C for 15min or until the lamb gets a dark colour and the fat gets crispy. - Remove the bone and shred it apart. Don’t overdo it. To make gravy - strain the liquid through a sieve. - Add this liquid gold to a pot and add a packet instant gravy to it. Simmer until thickened. To serve - serve with roasted potatoes or rice and steamed veg #Easterlunch #easterlamb #roastlamb #fishpaste #pecksanchovette #lambshoulder @butcheron44 #butcheron44

Peri peri chicken ~ in my youth I married into a Portuguese family and was given this recipe. I have never been able to get it to taste like my father in laws, but over the years I’ve got pretty good at getting very close. The trick is to braai it. Oven is good but on the braai, the best! Peri peri paste Ingredients 100g crushed dried chillies 4x cloves of garlic 100ml lemon juice 30ml paprika 20ml cayenne pepper 2 bay leaves 10ml salt 125ml Olive oil for blending 1x whole chicken, spatch-cocked or into quarters 250- 400ml dry white wine Method: - Place everything into a food processor or blender . - Blend until it makes a smooth paste. - Check your seasoning –salt, garlic & lemon juice and add more if necessary. lemon juice or garlic is too strong - Stir in an airtight container: - Cut slits into the chicken and then rub peri peri paste into the slits and under the skin of the chicken - Mix all the marinade ingredients together and pour over the chicken –making sure that the chicken is covered by the marinade. - Leave to marinate for 48hrs, yes 48hrs - Braai, grill over medium hot coals until done, basting every now and then with left over marinade. - Or roast in a pre-heated oven 180C until cooked –approx 40-50min - serve with savoury rice and green salad. #Periperichicken #spicychicken #spatchcockchicken #periperimarinade @butcheron44 #butcheron44

Thewoollyninja easy peasy short rib Ragu 😍

Short Rib Ragu - taking it slow, letting the slow cooker do all the work. Serve your ragu over pasta, rice or mash Ingredients🧶🥷 - 500g + of chunky short rib - 1 large onion, chopped - 1 carrots, chopped - 4 cloves of garlic, chopped - Stick of celery, chopped (if you have) - Can of chopped or whole tomatoes - Spice mix - 10ml of cumin, garam masala, dried chilli flakes and paprika - 1 beef stock cube - 10ml sugar - 200ml red wine - Packet of tagliatelle/penne or linguine Method🧶🥷 - Heat a little oil in a heavy based pot over a medium heat. - Brown the short rib on all sides. Don’t rush this process, get lots of colour onto your short rib - Remove the short rib from the pot and if necessary add a little more oil and fry the carrot/onion/celery garlic mix until soft - Add the spices and fry for a minute or 2 - Add the chopped tomatoes and beef stock cube - Turn the heat up and add the red wine so that it bubbles up allowing the alcohol to evaporate - Add the sugar and 250ml of water/ can from the chopped tomatoes - Check your seasoning. Add salt if necessary - Bring to the boil then remove from the stove top and pour into the slow cooker - Cook on high 4-5hrs with lid on or until it falls off the bone and can be shredded with 2 forks. Mine took 5hrs - Serve with rice, mash or pasta Serves 4 #shortribragu #beefragu #slowcooker #crockpot

We ate OPEN on Himan Rights Day 🇿🇦
8am - 1pm

📍 6B Boston Road, Merrivale,3291
☎️ Ant - 082 506 2610

📍 74 Main Street, Howick,3290 (inside the grapevine)
☎️ Chanaé - +27 66 442 7667

Bacon is the candy of meat 🥓

📍6B Boston Road, Merrivale, 3291
📍 74 Main Street, Howick,3290 (inside the grapevine)

☎ Ant - ⁨+27 82 506 2610⁩
☎️ Chanaé - +27 66 442 7667

SIRLOIN SATURDAY🥩

📍6B Boston Road, Merrivale, 3291
📍 74 Main Street, Howick,3290 (inside the grapevine)

☎ Ant - ⁨+27 82 506 2610⁩
☎️ Grant - +27 72 258-1217
☎️ Chanaé - +27 66 442 7667

FRIDAY BRAAI DAY 🔥 🥩

📍6B Boston Road, Merrivale, 3291
📍 74 Main Street, Howick,3290 (inside the grapevine)

☎ Ant - ⁨+27 82 506 2610⁩
☎️ Grant - +27 72 258-1217
☎️ Chanaé - +27 66 442 7667

TEXAN THURSDAY 🥩

📍6B Boston Road, Merrivale, 3291
📍 74 Main Street, Howick,3290 (inside the grapevine)

☎ Ant - ⁨+27 82 506 2610⁩
☎️ Grant - +27 72 258-1217
☎️ Chanaé - +27 66 442 7667

Whoop Whoop it’s saucy worsie Wednesday 🥩

📍6B Boston Road, Merrivale, 3291
📍 74 Main Street, Howick,3290 (inside the grapevine)

☎ Ant - ⁨+27 82 506 2610⁩
☎️ Grant - +27 72 258-1217
☎️ Chanaé - +27 66 442 7667

We’ve got T Bone Tuesday down to a T🥩

📍6B Boston Road, Merrivale, 3291
📍 74 Main Street, Howick,3290 (inside the grapevine)

☎ Ant - ⁨+27 82 506 2610⁩
☎️ Grant - +27 72 258-1217
☎️ Chanaé - +27 66 442 7667