You may, if you’ve been reading ole bloggy for a while, know that I am attempting to be a more ambitious cook and baker so when I was asked to try a selection of meat from Westin Gourmet, which they claim can produce up to 29 meals then of course I said yes.
The pack I was sent was an introductory selection with a retail value of £69, but it is currently offered at only £39 as a one time offer and you get:
• 1x 6oz Hereford Sirloin Steak
• 1x 6oz Aberdeen Angus Sirloin Steak
• 1x 1kg Packs of Steak Mince
• 2x 7-8oz Pork Loin Steaks
• 1x 1.5kg Whole Corn Fed Chicken
• 10x 4oz Gourmet Steak Burgers
• 24x Award Winning Cumberland Sausages
I think that’s a pretty good deal myself.
The service is really quick and easy; I got a call asking when I wanted the pack delivered and it arrived, vacuum packed and ice-blocked, as scheduled with no problems at all – except fitting all of it in my freezer!
So, to work. The first dish we tried was supposed to be a Toad-in-the-Hole, but due to laziness on my part it ended up as sausage and mash, but nevertheless the sausages were top notch and fed two biggies and two littlies with plenty left in the freezer.
The next item I was pretty proud of as I devised my own mushroom and pepper sauce to go with the two succulent pork steaks included in the pack. Let me tell you these things were MASSIVE – double the thickness of any I’ve had before.
1 Shallot, finely chopped
Splash of White Wine to taste
1/2 Pint Vegetable Stock
Handful of Chopped Mushrooms
1 tbsp Cornflour dissolved in water
2 tbsp Creme Fraiche
Lightly fry off the shallot in a pan, then add the wine. Cook for a few minutes.
Add the mushrooms, peppercorns and stock and cook until the mushrooms are soft.
Add the cornflour mixture and creme fraiche and heat through.
Very simple but very delicious – another meal for four down.
Next, we tackled the steak mince and my lovely mummy cooked the whole Kilo up with a hidden veg sauce which fed five of us and also added three portions to the freezer. I have to say I’ve never seen my kids wolf down bolognese so quickly – hopefully it will be equally appreciated when we scoff the leftovers this week…
We decided to go ‘old school’ with the burgers and had those in buns with a little salad, mayo and ketchup and I can’t tell you what a difference it makes to not chomp down and find a nice, hard grissly bit! These steak burgers were soft and delicious – we’ve got five left in the freezer, so plenty for another meal for us four.
The final item we used (the steaks are on the meal plan this week for Mr W and me) was the corn fed chicken – the rubber chicken of the title (explained here). Now, ordinarily – room in the freezer permitting – I would cook the bird, use the meat for a meal or two and make a stock from the carcass. I didn’t on this occasion have room for the stock in the freezer so, sadly, had to do away with the carcass, but I was able to roast the bird up for Sunday dinner and then have half the meat leftover for tonight’s dinner, Chicken, Bacon and Mushroom Supreme. The quality of the chicken was superb and it didn’t really even need basting and it was still juicy and delicious. It worked well in the supreme too, using mostly the brown meat which had a lovely flavour.
So, by my reckoning by the end of this week’s plan, this meat pack will have produced 30 portion of food for our family – bearing in mind that the kids have smaller portions, this is still brilliant as we have more of the sausages and burgers in the freezer – even if you bought the pack at full value, it would still only work out at £2.30 per portion (excluding sides).
I shall make it my business to report back on the steaks, particularly the gorgeous-looking, Aberdeen Angus steak that I am not slobbering over AT ALL…
Please Note: I was provided with the Westin Gourmet Introductory Pack free of charge and the banner link is an affiliate link, providing me with a small fee if a purchase is made through it. All views are, as always, my own.