Recipes

Try some of our products with these fantastic recipes that are sure to tickle your taste buds.

PORK

Sage & Garlic Pork Tenderloin

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 1KG pork tenderloin
  • 4oz butter, sliced into 5 pieces
  • 2 tbsp diced garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp dried sage

Method

  • Preheat oven to 350degrees
  • Line baking sheet with aluminium foil
  • Mix through garlic, basil oregano, thyme, parsley and sage in a bowl
  • Generously season tenderloin with salt and cracked black pepper
  • Heat oil in a large pan
  • Add tenderloin to hot pan and cook on all sides until dark golden brown
  • Add tenderloin to lined baking sheet
  • Generously coat tenderloin with the mixed herbs
  • Place pats of butter on top of the tenderloin
  • Wrap in foil, bake until pork is 150degrees (25 minutes)
  • When pork is cooked to temperature, remove and let rest for at least 5 minutes to lock in juices
  • Slice against the grain and serve immediately

Source : https://sweetcsdesigns.com/best-baked-garlic-pork-tenderloin/

BEEF

Beef wellington

Ingredients

  • 1.2KG beef fillet steak
  • 6 tbsp softened butter
  • 1 chopped onion
  • 50g sliced mushrooms
  • 50g pork liver pate
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 375g packet frozen puff pastry, thawed
  • 1 beaten egg yolk
  • 300ml beef stock
  • 2 tbsp red wine

Method

  • Preheat oven to 220 degrees
  • Place beef in roasting dish and spread with 2 tbsp of softened butter
  • Bake for 13 minutes until browned
  • Remove from dish and allow to cool completely (reserve pan juices)
  • Melt 2 tbsp of butter in a frying pan and sauté onions and mushrooms in the butter for 5 minutes. Remove from heat and let cool.
  • Mix together pate and 2 tbsp softened butter and season with salt and pepper. Spread pate over beef and top with onion and mushroom mixture.
  • Roll out the puff pastry dough and place the beef in the centre. Foldup and seal the edges -making sure the seams are not too thick. Place beef in baking dish and cut a few slits in the top of the dough and brush with egg yolk.
  • Bake at 230 degrees C for 10 minutes then reduce heat to 220degrees C for 10-15 minutes until pastry is rich, golden brown. Set aside and keep warm
  • Place all reserved juices in a small saucepan over a high heat. Stir in beef stock and red wine; boil for 10-15 minutes or until slightly reduced. Strain and serve with beef.

Source: http://allrecipes.co.uk/recipe/4668/beef-wellington.aspx

CHICKEN

Thai Red Chicken Curry

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp ginger & garlic paste
  • 5-6 tbsp red curry paste
  • 800ml coconut milk
  • 8 skinless, boneless chicken thighs, cut into large chunks
  • Kaffir lime leaves
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • ½ small pack Thai basil
  • Basil or coriander plus extra to serve
  • 1 red chilli, sliced diagonally
  • Thumb-sized piece ginger, cut into match sticks
  • Cooked jasmine rice (to serve)

Method

  • Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few seconds, then pour in 800ml coconut milk
  • Bring to the boil then reduce to a simmer. Stir a little and wait for the oil to rise the surface
  • Add 8 skinless, boneless chicken thighs cut into chunks. Add kaffir lime leaves and simmer for 12 minutes until the chicken is cooked through
  • Add 1 tbsp of the fish sauce and a pinch of brown sugar
  • Bring to the boil, take off the heat and add ½ small pack of Thai basil
  • Spoon the curry into four bowls and top with 1 red chilli, a thumb sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

 Source: https://www.bbcgoodfood.com/recipes/thai-red-curry

Latest Blogs

Keep up to date with whats happening at UMC

Stock Up on BBQ Meat for the Start of Summer BBQ Season

Barbecue season is upon us but are you ready to meet the BBQ meat rush? As Summer commences, we’re checking the long-range weather forecast and planning seasonal get togethers’ of family and friends in the back garden. It’s time to stock up on the BBQ Meat essentials in preparation for better weather and increased demand in the coming weeks. Don’t be caught out with insufficient stocks.

The Best of Northern Ireland’s Agri-Food Industry at 151st Balmoral Show

Despite being small, Northern Ireland punches above its weight in many ways.  It’s agri-food industry is no different.  The annual success of Northern Ireland’s largest agricultural showcase, The Balmoral Show, saw the event extended from three to four days in recent years.  This year, organisers took pride in announcing record attendance of over 120,000 visitors … Continued

UMC Win Supplier of the Year Award for a Second Time

The 4th Food Awards Northern Ireland took place at the Crowne Plaza Hotel in Belfast on Tuesday 26th March. UMC had been shortlisted for Supplier of the Year for the second year in a row and we’re delighted to say that we’ll be holding onto it for another year! UMC Sales Rep, Eric Rosborough was on … Continued