Latest News From Sway Butcher

  • Italian lamb with roasted sweet peppers

    Italian lamb with roasted sweet peppers

    This is one of the simplest stews to make and goes really well with either the parmesan polenta or plenty of buttery mashed potatoes. Serves 4   750g/1 1/2lb lean lamb neck fillets 20g/3/4 oz seasoned plain flour 3 tbsp extra virgin olive oil 3 cloves garlic, crushed 300ml/1/2 pint dry white wine 150ml/5fl oz…

  • Braised chicken with parsnips, sage and cream

    Braised chicken with parsnips, sage and cream

    This is wonderful served with anything from the cabbage family, but I particularly like Swiss chard. Serves 4   2 small leeks (about 250g/9oz), cleaned 450g/1lb parsnips, peeled 4 carrots (about 300g), peeled 1 x 1.5kg/3lb free-range chicken, jointed into 8 pieces 1 tablespoon sunflower oil 225g/8oz shallots or baby onions, peeled The leaves from…

  • Sausages with a quick onion gravy and sweet potato chips

    Serves 4 Large sweet potatoes (Approx. 800g/1lb 12oz ) 3 Tbsp Vegetable oil 8 Sausages 365g Jar Onion Marmalade. Preheat the oven to 200 c / Gas 6 / Fan 180 c Cut the potatoes into wedges and put them into a large roasting tin. Drizzle over 2 tablespoons of the oil and toss the…

  • T-Bone Steak with Stilton butter

    Serves 2 “A T-Bone steak is cut across the sirloin of beef so that each steak includes a piece of sirloin and a piece of fillet.” Ingredients 2 x T-bone steaks, about 400g /14 oz each 1 Tbsp Olive Oil For the Stilton Butter 100g / 4oz Stilton Cheese, rind removed 50g / 2oz Butter,…

  • `Venison and Chestnut Pie

    `Venison and Chestnut Pie

    25g/1oz plain flour 900g/2lb diced venison5 tablespoons sunflower oil 25g/1oz butter 225g/8oz small chestnut mushrooms 2 onions, halved and sliced 1 tablespoon sugar 4 garlic cloves, crushed 300ml/10fl oz beef or game stock 300ml/10fl oz port or red wine 1 teaspoon tomato puree The leaves from 3 sprigs of thyme 1 heaped tsp crushed juniper…

  • Beef and butternut squash tagine with charmoula and buttered couscous

    Moroccan stews, or tagines as they are better known, are not meant to be thick and rich like our British stews, but rather a little more light and soupy. So don’t allow the liquid to reduce back too far during cooking. Serves 4-6   3 tablespoons olive oil 1 kg diced braising steak 2 onions,…

  • Steak Tagliata with roasted vine tomatoes

    Serves 4 4 strings of cherry tomatoes on the vine (each with about 8 tomatoes) 8 tablespoons extra virgin olive oil 4 x 225-250g rump or sirloin steaks 1 teaspoon Dijon mustard 4 teaspoons balsamic vinegar 175g rocket leaves 75g piece Parmesan cheese, freshly shaved using a potato peeler   Preheat the oven to 180C/fan160C/gas…

  • Char-grilled butterflied lamb with lemon, garlic and thyme

    This is nice served with some chunky chips deep-fried in olive oil and a sliced tomato, shallot and fresh basil salad. Serves 6 1 x 2.5kg/5 1/2lb leg of lamb, butterflied For the marinade: 2 large garlic cloves, chopped 1 medium hot red chilli, seeded and finely chopped 1 teaspoon chopped rosemary leaves The leaves…

  • Chicken cacciatora with Parmesan polenta

    Serves 4 3 tablespoons olive oil 1 head of garlic, separated into cloves 10 sage leaves The leaves from 1 sprig of rosemary 2 sprigs fresh oregano or thyme 1 x 1.5-1.75 kg free range chicken, jointed into 8 125ml/4fl oz dry white wine 400g/14oz can chopped tomatoes 12 small black olives A pinch of…

  • BBC Radio Solent

    BBC Radio Solent

    David our master butcher and owner of Sway Butchers was recently invited on to BBC Radio Solent to discuss Christmas during their Foodie Friday section. To listen again please follow the link below https://www.bbc.co.uk/sounds/play/p0k2pwxp Listen to David talking about Turkeys on Radio Solent (skip to 2 hrs an 13 sec)