Welcome to the Meat London website and the new look Blog. In the coming weeks we will share our views and ideas, we will give you, our customers and readers, an insight into the business and our Team and we will endeavour to answer any questions that you may have. We will keep you up-dated on promotions and events and, who knows, we might even throw in the odd offer.
For those of you who have been around since the beginning, July saw us complete our fourth year. Four years that have passed so quickly, but that have been filled with so many great things. We opened to a back drop of a world financial crisis, austerity has followed our progress and the government has changed hands. We’ve seen the Queen’s Jubilee and London hosted the Olympics (BTW; didn’t we just show the world how to do it?). In 2014 we opened our second shop, Meat NW5 on Fortess Road, Tufnell Park, and it has been a real pleasure to watch our young team grow into bigger roles and embrace our growing business. We have fifteen full-time staff these days and a number of part-timers who come and go as we need them, and as they need us sometimes! The feedback and compliments for the Team have been many and generous. Nobody would believe that that there haven’t been complaints as well, but they have been few and far between and we do our best to deal with them on an ad-hoc basis. So the first thing to do is to introduce the Team. I have conducted 6o second interviews with them all and I am about to publish the results. In the interest of fair play, I’ll go first, you can read the interview here.
Following on from an endlessly cold spring, we have had a lovely warm summer, with enough sunshine to make it memorable. Now the season is about to change again. We always know when autumn is approaching as the Game Season starts. We produce a decent amount of very good quality game in Britain. Our systems are well controlled and we have an abundance of great feathered, furred and fish game to enjoy. In recent years we have seen a re-surgance in the eating of game. When prepared properly it can be delicious. While I don’t get caught up in the euphoria to have the first birds on the table, from the last week of August we will have Grouse in the shops and a few Wood Pigeon to get the juices flowing. Wood Pigeon is at the lower end of the game spectrum but, as we try to wring the last days out of summer, and relish another lunch or dinner in the garden, Wood Pigeon is delicious in a light salad with a glass of fruit filled Rose such as delicious Edalo Syrah from Huelva in Spain.
– This is my favourite Wood Pigeon recipe –
Wood Pigeon Breast, with Lardons and Saute Potato
- 4 x Wood Pigeon Breast
- 100g x Smoked Lardon
- 150g x 2cm Diced Potato (King Edwards/Maris Piper))
- 1 tspn x Chopped Curly Parsley
- Salad Leaves
- Olive Oil
- Cracked Black Pepper
Rub the Pigeon Breasts with Olive Oil and Black Pepper.
Add half a teaspoon of Olive Oil to a wok and fry the Lardons until golden. Remove and set aside, leaving the juices in the pan.
Put the potato cubes into a pot with enough cold, salted water to cover them and bring to the boil. Strain the potato, add a good knob of butter to the juices from the Lardons and sauté until soft and golden. Remove and mix with the Lardons.
In the same pan, sear the Pigeon Breast for one minute on each side. Remove from the pan and set aside to rest.
Add another knob of butter to the pan and toss the Potato and Lardon mixture with the Parsley and a good sprinkle of Black Pepper.
Scatter Salad Leaves onto two plates and share the Potato and Lardon mixture. Slice each Pigeon Breast in half, at an angle and place two breasts on top of the mixture.
This dish will be delicious served with Cranberry Sauce or English Mustard.