Halloween is here and to celebrate we’ve got some very special treats for you!
When you buy some of our most popular products this week you can add a second pack to your order for just £1.
This is a great way to treat yourself to some decent meat and save money at the same time.
Choose from the following items:
French Duck Breasts (pack of 2)
Venison Steaks (pack of 2)
Pork Chops (pack of 4)
Cumberland Sausages (pack of 18)
Buy one full priced item and add another to your trolley for just a pound. The saving is automatic so you won’t need to enter a discount code to take the money off your order.
The offer runs until this Thursday the 2nd November, so don’t miss out!
Because this is such a good offer unfortunately we can only let you have a maximum 6 packs per customer.
For more information please see:
Halloween Offers
30th October 2017
read full articleThe colder weather is on its way and we’re dusting off our recipe books and planning some tasty casseroles and stews.
Slow-cooked meats warm the soul and we love this time of year as it’s a great excuse to indulge.
Our Winter brochure launces next week and one of the recipes included in it is our take on Scouse, the traditional Northern stew.
Lobscouse was a lamb-based dish traditionally eaten by sailors all across Northern Europe and Scandinavia, and it was brought to England via Liverpool, home to the famous docks and a place where foreign sailors often stayed.
The name was shortened to Scouse, and such was the popularity of it in Liverpool that the locals became known as ‘Scousers’; a name which has stuck.
Scouse isn’t a set dish and there are many variations, but they all generally contain lamb, potatoes and carrots, slow cooked until soft and tender.
Our version of Scouse was given to us by our customer Claire Thompson, and her recipe uses beef instead of lamb, just to make it a bit more posh.
Posh Scouse (serves 6)
Ingredients
1kg Diced Beef
4 Bay Leaves
3 large Carrots, in large chunks
3 Potatoes, in large chunks
2 Leeks, chopped
2 Celery Sticks, chopped
1 tbsp Olive Oil
4 Bay Leaves
2 tbsp Tomato Puree
2 tbsp Brown Sauce
2 tbsp Worcester Sauce
1 tbsp Brown Sugar
700ml Beef Stock
Method
1. Fry the diced beef in olive oil until brown and sealed, then put in a large saucepan.
2. Put all of the chopped vegetables and the bay leaves on top of the beef.
3. Add the tomato puree, brown sauce, Worcester sauce, and sugar to the beef stock, then pour the mixture over the vegetables and meat.
4. Season, then bring to the boil. Cover and reduce the heat and leave to simmer for 3 hours until the beef is tender and the vegetables are soft and cooked through.
Slow Cooker
Brown the meat then add all other ingredients (only using 350ml of stock) and cook for 8 hours on Low.
Oven
Brown the meat then add all other ingredients, place in a casserole dish with a lid for 4 hours at 160C/140C fan/ Gas Mark 3.
If you want to be really posh, sprinkle with chopped parsley before serving.
Serve with crusty bread.
26th October 2017
read full articleWe love to treat our customers and we’re currently running a competition on Facebook offering one of you a chance to win a box of Keevil’s meat.
It’s very easy to enter.
Just head on over to our Facebook page and tell us about the worst cooking disaster you’ve ever had, and we’ll pick our favourite next week!
The winner will get one of our Smithfield Meat Boxes delivered out to them, so hopefully your next attempt at cooking will be a bit more successful.
We launched the competition this morning and we’ve already had some brilliant and hilarious stories, including Ben Mulleady’s wife who made a batch of chocolate brownies made using gravy granules instead of cocoa powder, and Rachel Hilly Hill who was saved by the 3-Second rule and still went on to win her Brownie badge!
It seems a few of our customers have had drama with their Christmas dinners over the years, including Jackie Talbot who suffered our worst fear – a broken oven on Christmas Eve – and Sharon Cadwallader who tried to microwave the stuffing to save time and ended up with sage and onion rocks that even the dog wouldn’t eat!
We’d love to hear your stories of your cooking disasters and we’ll pick our favourite one next Wednesday the 25th October and arrange to send their meat box out the following week.
Good luck everyone!
For more information please see:
Keevil and Keevil’s Facebook page
Smithfield Meat Box
18th October 2017
read full articleThe start of October means we’re now well into Autumn, which is one of our favourite times of year.
The leaves are falling, the air is crisp, and we can start to get excited because we’re getting closer to Christmas which is the highlight of any butcher’s year.
But the best thing about October is that the game season is now in full swing!
Grouse were the first wild game bird to become available on August 12th, and back in September we began selling Partridge and Mallard.
On 1st October the hunting season for Pheasant began, which means we are now able to offer the full range of game birds and will have them all in stock for delivery right across the UK, until the end of the hunting season at the beginning of February.
Pheasant are the largest of the British game birds, and weigh a hefty 700g each. Although this is less than half the size of a standard chicken or duck (around 1.5-2kg each), they're giants compared to other wild birds.
Partridge are the smallest at 250g, and although Mallard are 650g these wild ducks are quite bony so they don’t provide as much meat as the pheasant.
Pheasant has a rich taste that’s very indulgent, and is a great meat for entertaining and impressing your guests. It isn’t as strong as grouse but has a pleasant and distinctive flavour that can be cooked with other ingredients without overpowering them.
Wild game birds have territories that can stretch over a large area, and because of the amount of flying and running they do, they tend to be very lean.
Because of their low fat content some of the smaller game birds dry out quickly during cooking and are tricky to get right, but because pheasant is larger it’s harder to spoil, and can be cooked a little longer without drying out.
Simply brown quickly in a pan with melted butter and pop in the oven for 30 minutes at 190°C (Gas Mark 5) until cooked through.
Serve pheasant with a creamy potato dauphinoise and some green veg, or if you’re looking for more inspiration take a look at these pheasant recipes from the Great British Chefs.
For more information please see:
Buy Pheasant online
Keevils’ Game range
3rd October 2017
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