A chat with Lizzy the butcher and skirt steak with kholrabi slaw
This is a post for the true carnivore and anyone else who appreciates really good meat. When we moved out of London I was truly sad to leave Robson’s Butcher behind. They are so lovely and shopping with them I learnt a lot about cuts of meat I had never used before. Zack even took me to Smithfield market very early one morning. It was fascinating to see the streets of London so empty and Smithfield is an institution, so well worth a visit if you can! You can read about it here.
It took me a while to find a new butcher, I quickly found the fishmonger and a favourite veg shop but I had to wait for Lizzy to open up The Black Pig. I found her selling her produce in the market and quickly established that this is where you get the best bacon around. Once the shop had opened I knew this would be a favourite. The meat is all local and free range and you can really taste the quality.
The produce is seasonal, you can get hand made sausages flavoured with delicacies such as wild garlic, wild fennel and other herbs.
Lamb has grown up to mutton and after grazing on the salt marches it is packed with flavour.
Lizzy buys the whole pig, lamb and beef and the actual butchering is done in the shop.
The shop is full of quirky details and butchers tools.
I was curious how Lizzy became a butcher, Zack at Robson’s comes from a family of butchers and it was a natural step for him to take it on. Lizzy has a different background and started when the, then, local butcher closed and she decided to take the shop over together with her husband. The Black Pig has moved location since and is now well established, and much appreciated in Deal, Kent. I love this story and the fact that they went for it and built a successful business.
All this meat inspired the carnivore in me and when I saw a skirt steak being cut out I knew I wanted to eat some red meat. I don’t eat it too often but every now and then a steak has it’s pull on me.
Skirt steak is full of flavour and thin so it cooked very quickly, two minutes on each side is enough and you have the most amazing meat. Needless to say it is perfect on the bbq!
Prepared skirt steak for pan frying
Let the steak rest for about five minutes before cutting.
Cut it against the grain and you will have tender, juicy and delicious strips of beef.
It was meant to be a quick meal but I couldn’t resist making some roasted potato wedges. I added cumin and I am not sure why I didn’t do that before, I loved the flavour.
I did a watermelon and feta cheese salad with chilli. I only added a pinch of seasalt and a twist of black pepper.
I had a kholrabi that I wanted to use, I prefer it raw and decided to make a slaw.
preparation time 5 minutes
cooking time 0 minutes
- 1 kholrabi, peeled
- 3 tbsp low fat natural yoghurt
- 2 spring onions
- 1 pinch of sumac
- 1 tsp sesame seeds
Grate the kholrabi and slice the spring onions. Mix it with the yoghurt and sprinkle over the sumac and the sesame seeds.
Steak is always a treat and skirt is one of my favourite cuts. It was nice and light with the watermelon salad and the slaw. The potato wedges were cooked with a minimum of oil in the oven. It wasn’t as quick as I had planned with the potato wedges but well worth the time.
I am bringing this Angie’s rocking foodie party, Fiesta Friday! If you have b=cooked something come and join us, co hosted this week by two very talented and inspirational bloggers Dini, Giramuks Kitchen and Mollie, The Frugal Hausfrau.