Sasha’s Fine Foods is celebrating “Around the World” – and sharing some of their best dishes from roast pork, to roast lamb and salmon. Here are three ideas for delish dinners or a Sunday roast!
Amazing-tasting roast pork
Wicks Manor, a family farm in Essex in England, has over 50 years’ experience raising pigs. The pigs mature naturally, with home-grown nutritional feed that’s free of nasties, and plenty of clean water. Sheltered from nature’s harsher elements, but with room to roam and play outside, the piglets’ quality of life is carefully managed.
For a top-quality Sunday roast, try the Wicks Manor pork loin joint. For the roast pork rub in salt, pepper and a little oil, then roast for 30 minutes at 240°C to crisp the top, before lowering to 180°C for 60 minutes. For the last 30 minutes, increase to 220°C for a perfectly crisp crackling.
Serve this roast pork with roasted chat potatoes, carrots, sage and onion pork stuffing, Yorkshire puddings and lashings of gravy. Pair with a Mount Brown Estate Pinot Gris.
Mouth-watering Welsh organic lamb for a Sunday roast
Rhug Estate is a multiple-award-winning organic farm nestled in the idyllic lea of the Welsh Mountains, and run with a passion for field-to-plate excellence. Raised without any chemicals, sprays or GMOs, Rhug Welsh Lamb has been awarded PGI status, which guarantees you’re getting a premium-quality, fully traceable product with UK Soil Association approval, the top echelon of organic certifications.
Since they graze freely on 6,700 acres of clean rain-fed land and are farmed with care (plus no antibiotics or nasties!), the animals are kept stress-free, with minimal disruptions.
The Rhug Estate organic boneless lamb shoulder is full of flavour, and its marbled meat gives a wonderful sweetness. As a roast lamb dinner it’s super simple to cook too: marinade overnight in salt, pepper, oil and rosemary, then roast at 200°C for about 70 minutes, until the internal temperature reaches 60°C for rare, 67°C for medium or 73°C for well done. To add more flavour, cut open the butcher’s twine, then marinade and place on your barbecue on a medium heat, turning every 10 minutes until the desired internal temperature is reached.
Serve this delicious roast lamb with boiled chat potatoes, carrots, cauliflower, green beans and Welsh redcurrant jelly
A stunning salmon centrepiece for Sunday lunch
Mt Cook Alpine King Salmon is raised in the pristine, fast-flowing fresh glacial waters of New Zealand’s Southern Alps. The strong, highly-oxygenated currents keep these beautiful fish fit, healthy, and lean.
This sashimi-grade salmon has a firm, muscular texture with a clean, smooth flavour. The fresh skin-on fillet has had the pin bones removed and is individually vacuum-packed for freshness.
To prepare the fish, heat your oven to 180°C, and rub the fleshy side with garlic, olive oil, a drizzle of lemon juice and a sprig of dill. Cook for 25 minutes, then rest for 10 before transferring to a platter and serving with new potatoes, and a simple salad!
Delivery from Sasha’s is seven days a week – and if you order by 1pm, you can enjoy same-day delivery from Monday to Saturday. There are convenient one-hour delivery slots available too, for when you need your items at a specific time. If you’ll be in all day, use one of the “eco” delivery slots to have your order delivered in a carbon-neutral van!
This article first appeared in the September 2022 edition of Expat Living. You can purchase the latest issue or subscribe, so you never miss a copy!
