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fore rib of beef

Forearmed and fore-ribbed: Christmas beef

 

fore rib of beefAt the end of the festive season, on the twelth day of Christmas, it’s as good time as any to write up our Yuletide dinner… our first since starting the blog in early 2010.

With both of us back at the family home this year there’d been some debate about what the main dish should be. As a family we’re not traditionalists, and rather enjoy Christmas dinner being an excuse to indulge in a quality meal, regardless of convention. Last time it was a fantastic shoulder of lamb, and this we we plumped for forerib of beef, ordered a month in advance from McKee’s farm shop in the Craigantlet Hills above Belfast. This is beef from their own farm, and they’re proud of the provenence and hanging of their meat. Rightly so. Might you, we had a bit of concern that Northern Ireland’s coldest winter for decades could wreck havoc with the mission to pick up the joint, but it’ll take more than that to stop our family from a prime bit of beef. And this was one serious a cut of meat, clocking at a shade under 6kg. That’s a 50p piece next it in this photo.

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North, South, West…the East Coast’s best!

Mister North and I have been talking about taking a weekend trip along the Northumbrian coast for several years now, but with an uncharacteristic flurry of organisation from both of us, we managed to arrange this long awaited adventure for the weekend of Halloween. After some deliberation we decided to stay in the picturesque market town of Alnwick and use it as a base to explore the wilds and wonders of this historic coast. We also hoped we get the chance to sample some local food and drink as we went…
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