Hello everyone, my name is Douglas Ewen.
l am the new butchery lecturer and course manager at Reaseheath Food Centre. During my short time at the College,( apart from setting off the fire alarms…) I have carried out various butchery demonstrations using animals reared from the College farm. This meat served to supply the staff Christmas dinner and College canteen. I am currently developing various butchery courses for students, which will hopefully be interesting, informative and hands on.
I’m particularly excited to be teaching the brand new Level 2 Diploma in Professional Butchery at Reaseheath, starting in September 2014. This course aims to provide students with a realistic overview of butchery to help them move forward into their careers.
l have been involved in working to the highest of standards in various butchery roles both traditional and modern European for over twenty five years. During that time l managed a business which won Scotland’s best butcher for three consecutive years, along with UK’s best butcher. I have worked in various fresh food positions throughout both the UK and Ireland and for major retailers including: Tesco, Asda, Sainsbury’s, Co-op, Tulip and the Vion food group. I have also carried out meat quality assurance for ALDI supermarkets, to ensure that their suppliers, provided products to ALDI’s strict guidelines. You may not know that a number of major retailers sell their excess stock to ALDI, which in turn they label and sell cheaper! Aside from my passion for butchery, I have enjoyed many sports over the years and was a swimming, ski, gym and martial art instructor, training myself and others to various regional, national and international levels. These days l still enjoy going swimming and keeping fit at the gym. As you may be aware, eating a balanced and healthy diet is extremely important. Here are two of my favourite recipes that l enjoy which are nutritious, cost effective, tasty, quick and easy to prepare. All ingredients are ready available or you may laready some of these ingredients in your cupboards or fridge!
Doug’s Favourite Chicken Recipes
Sweet Sticky Chicken Thighs
1lb or 460g British chicken thighs skin on (£2.75 per pack)
2 tbsps clear honey (£1.40 for 340g jar)
2 garlic cloves – crushed (30p)
200g/7oz basmati rice – cleaned and soaked in cold water for 15 minutes (£1.50)
365ml/ 13fl oz water
Salad bag (£1.50)
Thai sweet chilli sauce (£1.50)
Total approximate cost for 3 people £7.85 – that’s just £2.60 per person!
- Preheat the oven to 200C (gas mark 6) or 180C for fan oven.
- Rinse rice well and then soak for 15 minutes in cold water and then drain.
- Whilst rice is soaking, place honey, crushed garlic and chilli sauce into a bowl and mix together.
- Place the drained rice into a pot with 365ml/13 fl oz of fresh water and place onto the heat. Bring to the boil and then simmer for 7-8 minutes.
- Whilst the rice is simmering, place the chicken into the oven wearing oven gloves for 15-20mins and cook until golden colour, making sure juices run clear when pierced with a fork.
- Once the rice has simmered, remove from the heat and leave to stand for 5 minutes
- Serve the chicken with rice and add salad for a little extra crunch.
Spicy Chicken Tikka Kebabs
1lb or 460g British chicken thighs skinless -cut into cubes (£2.75 per pack)
2 tbsps tikka paste (£1.80 jar)
Natural yoghurt (£1.50)
1 lime (30p)
4 spring onions (70p)
Metal (reusable) or bamboo skewers (£1.50)
Total cost: approximately £8.55 for 3 people – that’s less than £3.00 each!
- Pre-heat the grill.
- Place tikka paste, yoghurt, spring onions, half the lime juice in a bowl and mix together.
- Carefully thread the chicken pieces onto skewers.
- Use the juice of the other half of lime sprinkle to on the top.
- Grill for approximately 10 minutes on each side, turn and baste with the paste mix, until cooked through.
- Serve with salad or rice.
For any help, advice or support my door is always open in the food department. Please come and say hello and I hope you enjoy my recipes.
Butchery Lecturer/Course Manager