Three festive favourites from Tom Hixson of Smithfield

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Three festive favourites from Tom Hixson of Smithfield

Our partners at Tom Hixson of Smithfield have hand-picked their favourite Leiths recipes for the festive season! Read more to find their expert tips on which cuts of meat will work best in each dish.

We are extremely excited to be partnering up with Leiths Cookery School and are proud purveyors for their esteemed butchery course on 8th December. Started in 1963 at the world famous Smithfield market, our Grandad (Tom Hixson) established our founding principle of procuring the finest meat in Britain and all over the world. Three generations on and our passion for sourcing exceptional produce is as strong as ever. Once only available to the most premier chefs of London, our online members can now get hold of our award winning range with chilled delivery to your door. 

It was hard to pick just a handful of recipes from the Leiths ‘How to Cook’ book to pair up with some of our favourite Tom Hixson of Smithfield cuts however, after much deliberation, we decided upon three wonderful recipes perfectly suited to our premium produce.

The fillet of beef en croute pg.399, in our opinion is the perfect recipe for the festive season and a sometimes necessary change from turkey! Also the beef fillet and puff pastry complement each other wonderfully. For this recipe we would recommend our Australian Wagyu Fillet. Sourced from our farming partners in King Island, Tasmania. From paddock to plate they ensure great care is taken of the cattle and that they enjoy a stress free life roaming the vast land. The Wagyu cattle is fed a high quality ration of grains, which in turn adds to the dense marbling found in this Wagyu fillet. When the beef en croute cooks through the fat marbling will soften the meat giving it even greater tenderness often described as butter like. The flavour of the Wagyu is wonderfully rich and lends itself to this indulgent festive recipe. 

Next up is the loin of lamb with braised vegetables pg.440. This year we were delighted to introduce a new range of salt moss aged beef and lamb. From the founders of dry ageing in Northern Ireland a new and unique method of ageing was introduced which involves the meat being enclosed in a salt moss cave with key ingredients: extra virgin oriel sea salt and Irish sea moss. The roasting method in this recipe really lends itself to this lamb loin as it brings out all its unique flavours and creates a beautiful taste and tender texture. Loved by our London restaurant clientele, salt moss aged lamb has brought something very new and exciting to the table.

Our love for American beef is undeniable and we are known in the industry for exclusively importing some of the finest USDA and Wagyu beef from our farming partners in the States. Our USDA short ribs are some of the best around so we had to choose the Szechuan beef short ribs recipe pg. 407. Short ribs are popular amongst BBQ and smoker enthusiasts so we love this alternative method of cooking them in this recipe.  The Szechuan sauce will also fall beautifully on the ribs and compliment them perfectly. From heritage Angus and Hereford cross breeds the short ribs are generous in size, juicy and packed with flavour, sure to become the ribs of choice if you haven’t tried them before! 

Leiths students attending Knife Skills: Butchery on 8th December 2018 will have the chance to work with beautiful cuts of meat from Tom Hixson of Smithfield. 

COMPETITION

To win a place on the class, simply follow the instructions below:

  • Subscribe to the Tom Hixson of Smithfield newsletter: click here. (Your data will only be shared with Tom Hixson of Smithfield & Leiths School of Food and Wine and you can unsubscribe at any time.) 
  • Follow Tom Hixson and Leiths on Instagram - @tomhixsonmeatlondon and @leithscooking.
  • Share a photo of a meaty dish you’ve cooked and are proud of, tagging Tom Hixson and Leiths and using the hashtag #BrushUpYourButchery. 

T&C's 

  • The winner must be available to on December 8th 2018 to attend the class.
  • Entries close 22nd November. The winner will be announced on Friday 23rd November.
  • Your data will only be shared with Tom Hixson of Smithfield & Leiths School of Food and Wine and you can unsubscribe at any time. 
  • By entering you accept the terms & conditions and agree to marketing communication.
  • By entering you understand that you can unsubscribe at any time.
Sally & George Hixson

Author: Sally & George Hixson

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