Keevil and Keevil Meat Box

Keevil and Keevil are the oldest butchers at Smithfield Market in London...not much use for someone that lives in Cornwall you might think! But, they now sell online and deliver to most parts of mainland UK. They kindly sent me a weekly meat box for two (£42.50) to review containing the following;

2 x 8oz Sirloin Steaks
500g Beef Mince
4 x 4oz Lamb Chops
2 x 8oz Pork Steaks
1.5kg whole Corn fed Chicken
750g Beef Topside Roasting Joint
1 pack Best Cumberland Sausages 

The meat boxes are available in sizes to feed 2, 4, or 6 people and box prices are generally around 25% cheaper than their individual selling prices. As well as your standard meat Keevil and Keevil also sell more unusual items...I enjoyed looking through their exotic and specialist meats page where they sell crocodile, kangaroo, wild boar and even lambs testicles (not sure about that one)!

My meat box arrived today, the meat still fresh and looking top quality and would easily serve 2 adults and 2 children for the week. Here is what I plan to cook with the contents.

Beef Stroganoff served with rice

Small batch of my Slow Cooker Bolognese

Sticky Cranberry Pork Steaks with Egg Fried Rice and Stir Fry Vegetables

Roast Chicken 

Lamb Chops with Fruity Couscous and Mint

Slow Cooker Cinnamon Beef with Carrots and Shallots

The meat box also contained a pack of 18 sausages - 8 of them went into this Creamy Sausage and Onion Pasta dish that we had for dinner today (the rest will go into a Slow Cooker Sausage Casserole for the freezer).

Creamy Sausage and Onion Pasta - to serve 4 very hungry adults
Ingredients:
8 Sausages, cut into 5-6 pieces
Small onions, sliced
1 Garlic Clove, chopped
Splash of Vermouth
150ml Double Cream
200ml Beef Stock
50g Parmesan, grated
1/2 TSP Dijon Mustard
1 TBSP Fresh Thyme Leaves
350g Pasta - I used Fusilli

Method:
Step 1: Fry the sausages in a little oil in a large frying pan. Once cooked put on a plate and set aside.
Step 2: Fry the onion and garlic on a low heat in the same frying pan until really soft - should take about 15 minutes.
Step 3: Add the vermouth and let it sizzle for a minutes, then add the sausages back to the pan along with the cream, stock, mustard, thyme and Parmesan. Simmer for 20 minutes
Step 4: Meanwhile cook the pasta, drain and stir through the creamy sausage sauce.

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