Our new pasty!

The Stockport pasty!

We’ve done it after trying loads of recipes, we’ve finally come up trumps. We’ve just used the tradional Cornish recipe, only we’ve baked ours in a flaky pastry which according to my source at ‘The St Ives bakery’ is perfectly acceptable even in Cornwall!


All we’ve put in our Stockport pasty is dry aged Cheshire beef skirt, diced potato, swede, onion, fresh rosemary, and parsley. Then we wrap it in flaky pastry, crimp it the Cornish way, and bake it. Nice, and simple!

<

Valentines giveaway!

Valentines day giveaway!

Being a romantic lot here we’re doing a Valentines day giveaway!

We’ll give you a selection of charcuterie to start, a 28 day matured T-bone & rib eye steak. Along with a selection of cheese to finish.

All you have to do is follow us on twitter, and retweet our Valentines day giveaway tweet to have a chance to win!

Goodluck!

Ox cheeks!

If you fancy some slow cooked, nose to tail food this weekend why not try our cracking ox cheeks? Perfect for a braise, or the slow cooker. Throw in some local ale from Damian next door @HeatonHops, or a couple of glasses of your favorite red!

Have a look at this recipe for inspiration

http://www.deliciousmagazine.co.uk/recipes/rich-ox-cheek-stew/

Burns night supper!

 

Burns night supper!

It’s that time of year again where get to stab your food with a dagger a slug some whiskey, so in true littlewoods butchers style we’ve made our own haggis so that you know exactly where all those 5th quarter bits and bobs have come from!
So just incase you don’t know around the 25 of January the Scottish celebrate Robert(Rabbie) Burns one of Scotland best known writers, and poets by eating Burns supper(haggis, neeps, and tatties). Now tradition dictates that you stand over your haggis recite ‘The address to the haggis’ stab at with your wee sigium-dhub (dagger) that you’ve pulled out of your sock, and knock back a dram of whiskey!

Well that’ll do me!

  

Now as many of us have some claim to Scottish ancestry, or North west England which some say the haggeese originated? Or you just fancy an excuse to knock back a bottle of whiskey,well i suggest we do our bit to keep this tradition going!

So what exactly is in our haggis you ask? well all the best bits of course! We use lambs liver, the lights(lung) which all comes from local Cheshire lambs which we then add suet, oatmeal, barley, salt, pepper, and our own blend of spices, and thats it!

The addition of barley gives the haggis a nutty, and savoury flavour, and helps to balance the ingredients so that the offal flavour Is not too strong.

  

Now when it comes to cooking its really simple, traditionally you would put the haggis into gently simmering water, and simmer for about 40 mins. But you can also slit the casing open along it’s length, and put it into the microwave on high for 4 mins stir, and then cook for another 4 mins. You can also cut into slices, batter it, then deep fry it. Now serve it with mashed neeps, and tatties. Perhaps a deep fried Marsbar for dessert?…………….. 😉

Sláinte!

Its Christmas

We are still now taking orders for Christmas. 

Please ring our Turkey hotline on 0161 432 1070 to talk through your order or come in to our shop where a member of our staff will be more then happy to take you through your Christmas order. 

Our opening times over Christmas are as follows: 

Monday 19th closed 

Tuesday 20th 8am – 5pm 

Wednesday 21st 8am – 5pm

Thursday 22nd 8am – 5pm – collection day 

Friday 23rd 8am – 5pm – collection day 

Saturday  24th 8am – 5pm – collection day 

We wish you all a Merry Christmas. 

The Littlewoods Butchers team. 

Welcome to Littlewoods Butchers

Welcome to Littlewoodsbutchers.co.uk

Our site is still under construction. But in the mean time all the important information for getting hold of us you can find on the website. 

When the website is ready you will be able to find all the details about the meat we sell and where it all comes from as well as being able to get the latest up-to-date news straight from us. Wether it is a recipe or just some general information about the products we have to offer that week. This is the place to find it.

To the left of the page you will see our top three recommended sites for recipe ideas to make those delicious dishes you've always wanted to try.

We also have a contact page where you can contact us directly with any of your queries and we are always happy to help.