Donald Russell Customer Favourites

Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

 

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

 

Ensure the minced steak is piping hot throughout before serving.

Chef's Tip: For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!

 

Cooking guidelines from defrosted: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry: heat a little oil in a heavy based frying pan. Cook on a medium heat for 15-17 minutes, turning occasionally.

Grill: preheat grill to medium. Place sausages on a grill rack, brush lightly with oil and cook on the middle shelf for 12-14 minutes, turning occasionally.

Ensure product is fully cooked & piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.

 

Cooking guidelines from defrosted: 1. Prepare the meat. Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3. 2. Sear for flavour. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed. 3. Add the liquid. After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. 4. The cooking process. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.5. Test the meat. Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter, basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1½ -2 hrs, or until tender.

 

1. PREPARE THE MEAT
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

2. SEAR FOR FLAVOUR
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. ADD THE LIQUID
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. THE COOKING PROCESS
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. TEST THE MEAT
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter.
Basting as you go. Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.

Allow a total cooking time between 2-2½ hrs, or until tender.

 

Cooking guidelines from defrosted: remove all packaging. Separate the meatballs and allow to come to room temperature for 10 minutes.

Pan fry: heat a little oil in a frying pan. Cook on a medium heat 10-12 minutes. Turn occasionally.

Grill: preheat grill to medium. Place meatballs on grill rack for 10-12 minutes. Turn occasionally.

Poach: add to simmering stock or sauce and cook for 8-10 minutes.

BBQ: BBQ for 14-16 minutes. Turn regularly to avoid charring.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

 

Remove the chop from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the chops to your liking following the recommended times.

Well Done: 4-5 minutes per side, rest for 1 minute.

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.