Well sourced meat, beautifully cut to your own requirements is a rarity nowadays. Fortunately, here in West Sussex we are blessed with several excellent butchers! So – shop locally, get the best quality meat, served with flair and enjoy the results of your cooking!
Did you know that our local butchers will not only cut up meat to your specific requirements and needs – eg bone a joint out; stuff and fill a large side of meat ready for roasting; prepare your BBQ meats or make their own sausages – but do so with skill, flair and a smile – often whilst you watch! It’s a real education to watch them at work!
So – where do you recommend you go whilst staying at Chichester Self catering?
The Barnyard at the northern end of the Birdham Straight (en route to Birdham / Witterings from Chichester) has their butchery department open once more. Get their own Gloucester Old Spot pork and at Christmas their own turkeys from here, plus local lamb and beef. Open Tues to Sunday.
Runcton Farm Shop They get most of their pork and lamb from the South Downs farms, and their beef is hung for three weeks to tenderise. All their meat is fully traceable back to the farm. Follow the road from Sidlesham north – turn right at the Hunston roundabout (straight over next one by The Walnut Tree)… its half a mile on the left!
There are two excellent butchers at East Wittering, one at West Wittering and several excellent ones in Selsey too – especially Seale Butchers.
Plus, if you keep an eye out in the local Co-Ops etc you can find Three Harbours Beef – where the cows are all bred and fed out on the various salt marshes with full access to the special herbs and grasses that are found there. The cattle and their fields are supported by Chichester harbour Conservancy as they graze around the Harbour – bewteen Chichester, Langstone and Pagham Harbours.
Well I hope that gives you some more ideas which will be healthier for you and support the local economy too! Let me know how you get on! Which butchers do you like the best etc..
Here is an easy recipe you might like to try too!
- 0.5kg steak cut into strips
- 1 chopped onion
- 1-2 red/yellow peppers
- Chilli powder
Minute Steaks are great for fajita’s, they are the cheapest steak cut and lend themselves well to being cooked in small strips.
Slice 0.5kg steak into very thin strips (tenderise first if preferred). Toss strips in a paprika, chilli powder, cumin and oregano mix. Heat 1 tsp of oil and sauté beef, adding more spice to taste. When beef is cooked remove steak. Add another tsp of oil, 1 chopped onion and 1 or 2 red/yellow peppers. Sauté the mixture until preferred crispness. Return steak to pan and warm through quickly. To assemble a fajita, put mixture in warm tortillas and add sauces etc and wrap them up.
Serving suggestion: Tortillas, grated cheese, lettuce, salsa, sour cream and guacamole.
Salsa – Mix chopped fresh tomatoes, onions, garlic, lemon and lime juice, chopped coriander, chillies, tiny amount of oil and a small pinch of sugar to taste.
Guacamole – Use some of your salsa; add a mashed avocado, extra lime juice and a pinch of sugar and salt to season.
© Gayle Palmer – www.ChichesterSelfcatering.co.uk 2016