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Buttercup Meadow’s Mixes are great for creating fantastic tasting meat, seafood and vegetarian dishes.

From stuffing, burgers, sausages, meatballs and meatloaf to dim sum and wontons the fun you can have in your kitchen with the Buttercup Meadow range really is endless.

Why not try the simple recipes below to make family favourites.

If you have any questions, queries or suggestions please email us at info@thefreefrompeople.co.uk and we will be delighted to help.

Rosemary & Garlic Stuffing Mix

 

Sage and Onion Mix

 

Rosemary & Garlic Stuffing Crusted Beef Joint

Rosemary & Garlic Stuffing Crusted BeefINGREDIENTS:
Beef Joint - medium to large
Rosemary & Garlic Stuffing Crust - 20g to 1kg beef

CRUST INGREDIENTS:
Rosemary & Garlic Stuffing Mix - 110g
Boiling water - 275g

METHOD:

  • Preheat oven to (Fan) 170°C.
  • Empty the stuffing mix into a large bowl.
  • Add the of boiling water and mix with a fork to ensure no clumps of dry stuffing remain, then allow to stand for 5 minutes. Remove all packaging, allow meat to rest for 10 minutes at room temperature before cooking.
  • Rub or brush beef joint with a little oil and topped with rosemary and garlic stuffing mix. (100g of stuffing to 1kg of meat). Place joint in a roasting tray, cover the beef joint with foil and cook in the centre of a pre-heated oven (Fan) 170°C. Calculate the cooking times at 8 minutes per 100g (medium) and 10 minutes per 100g (well done). Remove the foil half way through the cooking time. Allow Joint to rest for 10 minutes before serving.
  • Medium meat will be pink in the middle. Well done meat will be brown right through. These instructions are given as a guidelines only. If you prefer a more rare cook reduce cooking times slightly.

Rosemary & Garlic Fish Balls

Rosemary & Garlic Stuffing Crusted BeefINGREDIENTS:
Mackerels Fillets - 940g
Rosemary & Garlic Stuffing Mix - 110g
Boiling water - 25g
Lemon Juice - 15g

METHOD:

  • Using a spoon, scrape the flesh from the skin of the filets as well as off of the remaining fish bones. You ultimately want all the meat separated, without bones or skin.
  • Place all the fish meat on a chopping board, using a Chinese cleaver (preferably) to chop the fish meat, for about 10 minutes.
  • The fish will become slightly sticky as you chop. Add the water, lemon juice, rosemary & garlic stuffing mix and continue chopping for another 10 minutes, the fish meat will become a fish paste.
  • You can test out your paste by dropping a spoonful into boiling water. When it floats, it’s cooked! Have a taste. You can add more seasoning, chop or pound more as needed.
  • Wet your hands with some water and take a tablespoon of the fish paste onto your palm and shape them into fish balls. Drop into boiling water until fish balls are cooked. Alternatively deep fry the fish ball until cooked. All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

Rosemary & Garlic Meatballs

Rosemary & Garlic Meat BallsINGREDIENTS:
Beef Mince (15% Fat) - 990g
Rosemary & Garlic Stuffing Mix - 110g
Cold water - 275g

METHOD:

  • Mix pork mince with water with a folk until the mince has absorbed the water.
  • Add the Rosemary & Garlic seasoning mix into the pork mince and mix for a minute. It's best to use your hands here. Allow to stand for 30 minutes.
  • Form into balls (approximately 25g).
  • Heat the oven to 160C.
  • Place on a baking tray, evenly spaced, in the centre of the pre-heated oven, turning once half way through cooking time.