Box contains:
British Lean Steak Mince, 400g
Butcher's Lean Pork Sausages, pack of 6, 400g per pack
British Chicken Breast Fillets, pack of 2, 300g
Lean Beef Burgers, pack of 2, 300g
British Diced Chicken Breast Fillets, 300g per pack
Wild Haddock Fillets, pack of 2, 180g
Extra Trimmed Rump Steaks, 2 x 150g each
Scottish Salmon Fillets, 2 x 140g each
Get the new year off to a healthy start with our selection of lean products including chicken, steak, burgers and much more.
COOKING INSTRUCTIONS
British Steak Mince 5% Fat
Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 5 - 8 minutes per 400g. Then use as per your favourite recipe.
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!
Butcher's Lean Pork Sausages
Cooking guidelines from defrosted: remove all packaging.
Separate the sausages using scissors. Do not prick sausages.
Pan fry: heat a little oil in a frying pan. Cook on a medium heat for 15-18 minutes, turning occasionally.
Grill: preheat grill to medium. Place sausages on grill rack, brush lightly with oil and cook on the middle shelf for 12-16 minutes, turning occasionally.
Ensure product is fully cooked & piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.
British Chicken Breast Fillets
Cooking guidelines from defrosted: allow product to defrost for a minimum of 24 hours in the fridge. Once fully defrosted remove from the fridge and leave at room temperature for 15 minutes prior to cooking. Preheat the oven to 200°C / 180°C fan / gas 6. Remove chicken from the packaging and pat dry with kitchen paper. Heat a heavy based frying pan or griddle pan on a medium high setting. Once hot add a little oil, alternatively brush oil directly onto chicken. Place the chicken into the hot pan and cook for 3-4 minutes, searing all over. Transfer the chicken to a roasting tin and cook uncovered in the oven for 15 -16 minutes. Ensure the chicken is piping hot throughout, and the juices run clear when the thickest parts are pierced with a skewer, if not keep cooking for another minute and check again. Once cooked place on a rack, loosely cover with foil and leave to rest for 2-3 minutes before serving.
Cooking appliances vary in performance; these are guidelines only.
This product must be cooked thoroughly prior to consumption.
Lean Beef Burgers
Cooking guidelines from defrosted: remove the burgers from the packaging and allow to come to room temperature for 20 minutes before cooking.
Preheat a heavy based frying pan to a medium temperature. Brush each side of the burger with a little oil.
Cook the burgers for 9-10 minutes, turning occasionally and searing all over. Don't press down while cooking as this can dry them out.
Remove from the pan when fully cooked, cover loosely with foil and leave to rest somewhere warm for 2-3 minutes before serving.
Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
British Diced Chicken Breast Fillets
Cooking guidelines from defrosted: allow product to defrost for a minimum of 24 hours in the fridge. Once fully defrosted, remove from the fridge and leave at room temperature for 10-15 minutes prior to cooking. Remove chicken from the packaging and pat dry with kitchen paper. Heat a heavy based frying pan to a medium - high setting. Once hot add a little oil then the chicken and cook for 5-8 minutes, searing all over. Ensure the chicken is piping hot throughout, and the juices run clear when the thickest parts are pierced with a skewer, if not keep cooking for another minute and check again. Once cooked, loosely cover with foil and leave to rest for 2-3 minutes before serving. Cooking appliances vary in performance; these are guidelines only. This product must be cooked thoroughly prior to consumption.
Wild Haddock Fillets
Pan-fry
Defrost in fridge overnight. Remove from pack and rinse with water, pat dry with kitchen paper. Coat in egg and breadcrumbs. Shallow fry on a medium heat for 5 minutes on each side or until cooked.
Oven
Pre-heat oven to 180°C / Fan 160°C / Gas 4. Brush sheets of foil with a little oil and place any vegetables or other ingredients in the centre of the sheet. Place the fish fillets on top and sprinkle with herbs, spices or seasonings.
Fold the foil into parcels so that the fish is tightly enclosed. Double fold the long side, then double fold each end. Use a rolling pin to press each end to ensure it is completely sealed.
Carefully place the parcels in the middle of the pre heated oven, directly onto the oven shelf. Place a tray below to catch any drips if necessary.
Cook for approximately 15-18 minutes, depending on type of fish and thickness of the portion.
Extra Trimmed Rump Steaks
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.
150g
Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ minutes per side, rest for 1 minute
170g
Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5½-6 minutes per side, rest for 4 minutes
Well Done: 7-7½ 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.
Scottish Salmon Fillets
Cooking guidelines from defrosted: defrost in fridge overnight. Remove from outer packaging.
Grill: place under a preheated medium grill for 10-12 minutes, turning occasionally.
Pan fry: heat a non-stick frying pan until hot, add a little oil, add salmon to the pan. Reduce to a medium heat and cook for 5-7 minutes, turning occasionally.
Microwave (based on 750W): place on non-metallic plate and cover with clingfilm. Cook on medium power for 1« minutes, turn and leave to stand for 1 minutes. Cook on medium power for a further 1« minutes. Leave to stand for a minute. Serve.
Steam: place in a steamer or on a plate, cover with foil. Steam over a pan of boiling water for 12-15 minutes.
Oven: place in an ovenproof dish and cover loosely with foil. Cook in a preheated oven at 190°C / fan 170°C / gas 5 for 25 minutes. Serve.
Poach: place in a saucepan and half cover with milk / water / wine / stock. Cover and cook gently for 10-12 minutes. Serve.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
British Lean Steak Mince
| Typical per 100g |
| Energy: 546 kJ/ 130 kcal |
| Fat: 4.2g, of which Saturates: 2.1g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 21.9g |
| Salt: 0.23g |
Butcher's Lean Pork Sausages
| Typical per 100g |
| Energy: 542 kJ/129 kcal |
| Fat: 3.4g, of which Saturates: 1.2g |
| Carbohydrate: 6.6g, of which Sugars: 0.4g |
| Fibre: 0.3g |
| Protein: 18.4g |
| Salt: 1.9g |
British Chicken Breast Fillets
| Typical per 100g |
| Energy: 480 kJ/114 kcal |
| Fat: 2.1g, of which Saturates: 0.6g |
| Carbohydrate: 0.1g, of which Sugars: 0.1g |
| Fibre: 0g |
| Protein: 24g |
| Salt: 0.15g |
Lean Beef Burgers
| Typical per 100g |
| Energy: 555 kJ/132 kcal |
| Fat: 4.1g, of which Saturates: 1.7g |
| Carbohydrate: 2.3g, of which Sugars: 0.3g |
| Fibre: 0.3g |
| Protein: 21.4g |
| Salt: 0.72g |
British Diced Chicken Breast Fillets
| Typical per 100g |
| Energy: 480 kJ/114 kcal |
| Fat: 2.1g, of which Saturates: 0.6g |
| Carbohydrate: 0.1g, of which Sugars: 0.1g |
| Fibre: 0g |
| Protein: 24g |
| Salt: 0.15g |
Wild Haddock Fillets
| Typical per 100g |
| Energy: 317 kJ/ 75 kcal |
| Fat: 0.4g, of which Saturates: 0.1g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 17.8g |
| Salt: 0.2g |
Extra Trimmed Rump Steaks
| Typical per 100g |
| Energy: 726 kJ/174 kcal |
| Fat: 10.1g, of which Saturates: 4.3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.7g |
| Salt: 0.14g |
Scottish Salmon Fillets
| Typical per 100g |
| Energy: 903 kJ / 217kcal |
| Fat: 14.8g, of which Saturates: 2.6g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.9g |
| Salt: 0.3g |
Allergen advice: for allergens, including cereals containing gluten, see ingredients in CAPITALS.
Butcher's Lean Pork Sausages
pork (80%), water, rusk (WHEAT flour (contains calcium carbonate, iron, niacin, thiamin), salt, raising agent: ammonium bicarbonate), seasoning (salt, fortified WHEAT flour (contains calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, spices (white pepper, nutmeg), spice extracts, antioxidant: sodium ascorbate). Filled into natural pork casings.
Lean Beef Burgers
Beef (93%), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, dried onion, salt, ground black pepper.
Wild Haddock Fillets
FISH
Scottish Salmon Fillets
FISH
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
