Creamy Chicken Breast Fettuccine Pasta
Ingredients

  • Chicken breast fillets
  • Fettuccine pasta
  • Garlic
  • Thickened cream
  • Parmesan cheese
  • Olive oil
  • Salt & pepper
  • Parsley (optional) 

Method
​​
  • Cook fettuccine until tender.
  • Slice chicken breast and season well.
  • Pan fry chicken until golden and cooked through.
  • Add garlic and cook for 1 minute.
  • Pour in cream and parmesan, stirring gently.
  • Add cooked pasta and toss through sauce.
  • Serve hot with parsley and extra parmesan.
Butchers Tip: Slice chicken breast evenly before cooking for tender, juicy pieces every time. Don’t overcook — chicken continues cooking slightly after leaving the pan.
Red Wine Glazed Pork Shoulder Roast
Butchers Tip: For the best flavour, let the pork rest for 10–15 minutes before slicing. This keeps the roast juicy and tender.
Ingredients
​
  • Boneless shoulder pork roast
  • Red wine
  • Garlic
  • Onion
  • Honey or brown sugar
  • Olive oil
  • Salt & pepper
  • Fresh rosemary

Method
​​
  • Season pork roast with salt & pepper.
  • Sear in a hot pan until browned all over.
  • Place into roasting dish with garlic and onion.
  • Pour over red wine and drizzle with honey.
  • Add rosemary and cover loosely with foil.
  • Roast low and slow until tender and juicy.
  • Spoon glaze over pork before serving.
Smokey Bacon Hock Potato Soup
Picture
Ingredients
​
  • Bacon hocks
  • Potato
  • Carrot
  • Onion
  • Celery
  • Garlic
  • Chicken stock
  • Salt & pepper

Method​​
​​​
  • Place bacon hocks into a large pot with stock.
  • Add chopped vegetables and garlic.
  • Simmer slowly for 2–3 hours until meat is tender.
  • Remove hocks and shred meat from the bone.
  • Return meat to the soup and stir through.
  • Season to taste and serve hot with crusty bread. 
Butchers tip: Slow cooking brings out the rich smoky flavour and keeps the meat beautifully tender. Perfect for colder nights.
Loaded Sausages In Bread
Picture
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Butchers Tip: Cook sausages slowly over medium heat for the perfect snap on the outside while staying juicy inside.
Ingredients
​​
  • Lean beef sausages
  • Fresh bread rolls or sliced bread
  • Caramelised onion
  • Cheese
  • BBQ sauce or tomato sauce
  • Butter 


Method​
​​
  • Cook sausages until golden and juicy.
  • Butter and lightly toast bread if desired.
  • Add sausages to bread.
  • Top with caramelised onion and cheese.
  • Drizzle with sauce and serve hot.
Cooking inspiration, the Patton's way