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Heanens Wholesale Meats Ltd

13th October 2017

Golden Gate Chilli Ribs

For the Marinade
2 tbsp light soy sauce
4 tbsp dark soy sauce
4 tbsp honey
2 heaped tbsp Chinese five spice powder
4 tbsp Shaohsing rice wine or dry sherry
4 tbsp hoisin sauce

For the Ribs

1 rack of spare ribs, cut in half through the bone
1 Fresno chilli, seeded and finely chopped
1 spring onion, green part only, finely chopped
Serving suggestion: pair with roasted sweet potato wedges and mixed green salad.


Have the butcher cut rib rack in half through the bone. Cut each half into separate single ribs.

In a large bowl, mix together the ingredients for the marinade. Add the ribs and marinate for as long as possible, overnight is best.

Preheat oven to 180°C.
Remove ribs from marinade and transfer ribs to a baking sheet, reserving the marinade. Bake ribs for 30 to 45 minutes, or until cooked through and no longer pink at the bone.
Transfer the reserved marinade to a wok or small saucepot and bring the mixture to a simmer and reduce slightly. Baste the ribs halfway through cooking with the reserved marinade.

Remove ribs from oven baste with the rest of the marinade and sprinkle with the chopped chillis and scallions. Serve with Roasted Sweet Potatoes and a mixed salad.

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Heanens Wholesale Meats Ltd

September 29 at 1:27pm 

Chicken Burgers with Garlic-Rosemary Mayonnaise

For the mayonnaise
235g mayonnaise
20g chopped fresh rosemary leaves
1 clove garlic, minced
For the burgers
450g ground chicken
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 sandwich rolls or baps
4 tbsp olive oil
20g rocket, divided


1) For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
2) For the burgers: Preheat a gas or charcoal barbecue or place a griddle pan over medium-high heat. In a large bowl, add the ground chicken, half a teaspoon salt, quarter of a teaspoon pepper, and half a teaspoon of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into four patties. Place the burgers on the barbecue and cook for about seven minutes on each side. Transfer to paper towels and let rest for a few minutes.

3) Brush the cut side of each bap with the olive oil and one teaspoon of the mayonnaise mixture. Grill for one or two minutes until slightly golden.

4) To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted baps. Place the chicken burgers on the bottom halves of the baps. Top each with a handful of rocket and finish with the top half of the bap.

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Heanens Wholesale Meats Ltd

July 24th 2017
Grilled Lamb Sandwiches


1/2 tablespoon capers
1 teaspoon fresh oregano leaves
4 cloves garlic
2 cups plain unsweetened yogurt
2 tablespoons extra-virgin olive oil, plus more for grilling
1/2 teaspoon lemon zest
Salt and freshly cracked black pepper
One 3 to 4-pound leg of lamb, butterflied
1 sourdough baguette (use 2 if serving 8)
Harissa Mayo, for serving, recipe follows
Quick Pickled Sweet Cucumbers, for serving, recipe follows


How to make Grilled Lamb Sandwiches

Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.

Preheat the grill to medium-high heat.

When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, and then flip once and cook until cooked through and you have some color on the lamb, another 12 to 15 minutes on the second side. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices .

Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.

To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.


Heanens Wholesale Meats Ltd

July 25th 2017

 The ultimate lasagne


900g dried lasagne noodles
Extra-virgin olive oil
900g beef mince
900g minced Italian sausage
1 onion,chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
10g chopped fresh basil
5g finely chopped Italian flat-leaf parsley
1 tbsp chopped oregano leaves
2 tbsp plain flour
500ml red wine
2 (790g) tins tomatoes (recommended: San Marzano)
3 tbsp double cream
1 tsp ground cinnamon
900g ricotta cheese
2 eggs, lightly beaten
40g grated Parmesan
Coarse salt and freshly ground black pepper
450g mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping


How to make The ultimate lasagne

Preheat oven to 180C/Gas 4.

1) Cook the lasagne noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking.

2) Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

3) Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper.

4) In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, and oregano. Process until pureed, add to the pan with the minced meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the double cream and the cinnamon.

5) In a mixing bowl, combine ricotta and the Parmesan. Stir in the eggs and season with salt and pepper.

6) To assemble the lasagne: Coat the bottom of a deep 30 by 20-cm pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagne noodle. This forms a collar that holds in the corners.

7) Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly.

8) Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour.

9) Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 5-cm squares and serve


Peach-Mustard Pork Chops


4 (4-cm thick) pork chops
Safflower or corn oil, for brushing
Freshly ground black pepper
Peach-mustard barbecue sauce, recipe follows

For the Peach-mustard barbecue sauce

45g unsalted butter
2 tbsp minced onion
2 cloves garlic, minced
3 tbsp cider vinegar
120g whole-grain mustard
40g Dijon mustard
170g peach jam or preserves
1 tbsp bourbon
1/2 tsp salt

Use imperial measurements


How to make Peach-Mustard Pork Chops

Prepare an outdoor barbecue with a high heat for both direct and indirect barbecuing. Position a drip pan under the grate on the cooler side of the barbecue.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Barbecue the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the barbecue and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 60 degrees C, about 15 minutes more. Let rest for 10 minutes.

Drizzle the chops with more sauce and serve.

Peach-mustard barbecue sauce:

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes.

Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.

Whisk in both mustards and the jam or preserves. Simmer, whisking , until jam melts, about one minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook’s Note: The bourbon is stirred in at the end; uncooked; to give a genuine jolt to the sauce. This blend goes great with pork and is also a good finisher for chicken, duck, or veal.

Copyright © 2005 Television Food Network, G.P., All Rights Reserved.

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Prosciutto Lamb Burgers


100g plain dried breadcrumbs
56g chopped fresh flat-leaf Italian parsley
1 large egg, lightly beaten
2 tbsp whole milk
56g grated Pecorino Romano
56g chopped sun-dried tomatoes
3/4 tsp salt
3/4 tsp freshly ground black pepper
500g lamb mince
6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
55ml olive oil
Fresh basil leaves, for topping each burger
Fresh tomato slices , for topping each burger
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling


How to make Prosciutto Lamb Burgers

1) In a large bowl combine the breadcrumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt and pepper, Stir to combine. Add the lamb and stir until incorporated.

2) Divide the mixture into six (2.5cm) thick burgers. Place the slices of prosciutto on a cutting board or piece of greaseproof paper. Place one lamb burger in the centre of each slice of prosciutto and wrap the prosciutto around the burger.

3) Place a large, heavy frying pan over a medium heat. Add the olive oil and heat for two minutes. Place the lamb burgers, prosciutto covered side down, in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.

4) Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.

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Heanens Wholesale Meats Ltd

June 12 2017

Best-Ever Roast Beef with a Mustard Crust


Large British beef roasting joint, (approx 1.5kg)
1 tbsp plain flour
1 tsp English mustard powder
2 large red onions, cut into wedges
16 shallots, peeled
2 bulbs garlic, cloves separated but unpeeled
15g pack fresh thyme
200g Chantenay carrots, trimmed
A little sunflower oil


How to make Best-Ever Roast Beef with a Mustard Crust

Take the joint out of the fridge 30 minutes before cooking to bring it up to room temperature. Preheat the oven to 230°C, fan 210°C, gas 8.

Weigh the beef to calculate the exact cooking time – for medium, cook for 15 minutes per 450g plus an extra 20 minutes; for well-done, cook for 20 minutes per 450g plus an extra 20 minutes.

Put the beef in a large roasting tin. Sift the flour and mustard together in a bowl, then use a tea-strainer or sieve to dust it over the fatty side of the joint. Season with freshly ground black pepper.

Roast the joint for 20 minutes, then reduce the oven temperature to 200°C, fan 180°C, gas 6 and cook for the remaining calculated cooking time. Baste the joint every 30 minutes with the pan juices.

An hour before the end of cooking time, put the onions, shallots and garlic in the roasting tin around the meat. Scatter over the sprigs of thyme, reserving a few sprigs for garnish. Toss the vegetables in the pan juices to coat; drizzle them with a little sunflower oil if necessary.

When the beef is cooked to your liking, transfer it and the roasted vegetables to a serving platter and cover loosely with foil. Let the meat rest for 20 minutes. Carve and serve with the roasted onion, garlic and shallots, plus veggies and trimmings of your choice.

Garnish with the reserved thyme.

Cook’s tip: Leftovers are one of the best things about a roast joint. Enjoy in crusty rolls with horseradish and watercress, in fritters or in a warm salad with sautéed potatoes.

Recipe courtesy of Sainsbury’s

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Chicken Tikka Masala


For the ginger-garlic paste:

115g cloves garlic, whole
115g fresh ginger, peeled, cut into 1cm slices
3 tbsps vegetable oil

For the marinade:

225g plain yoghurt, whisked until smooth
3 tbsps ginger-garlic paste (or 1 tbsp grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 tsp salt
1/2 tsp freshly ground black pepper
450g boneless, skinless chicken thighs, poked with a fork, cut into large bite-sized chunks

For the sauce:

2 tsps olive oil
40g butter
85g ginger-garlic paste (or 6 cloves garlic and 4cm thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don’t want it spicy)
2 tbsps tomato puree
1 tsp garam masala
2 tsps paprika
8 Roma tomatoes, diced
1 1/2 tsps salt
230-470ml water
Oil, for griddle
1 tbsp dried fenugreek leaves (optional)
115ml double cream
Minced fresh coriander, for garnish
Cooked rice, naan or crusty piece of bread, for serving

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Quick Spinach and Mushroom Stuffed Chicken Breasts


4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup light ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
2 tablespoons extra-virgin olive oil

For the Sauce:

2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth


How to make Quick Spinach and Mushroom Stuffed Chicken Breasts
1. Place chicken breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

2. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

3. Place a nonstick skillet over moderate heat. When skillet is hot, add butter , mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

4. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, Whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.

5. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

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Liver and Bacon with Onion Gravy
(From the Hairy Bikers)


Serves: 4 (254 calories/portion)

Prep time: 10 minutes

Cooking time: 15 minutes

450g lambs’ or calves’ liver, sliced (thawed, if frozen)
4 tsp plain flour
20g butter
1 tsp sunflower oil
1 medium onion, fairly thinly sliced
2 rindless lean back bacon rashers (about 55g), each cut into 2cm wide strips
500ml beef stock, made with 1 stock cube
2 tsp tomato ketchup
flaked sea salt
freshly ground black pepper
Cooking Method

1.A good plate of liver and bacon has always been one of our very favourite meals so we’re dead chuffed that we can still enjoy it. Serve with lots of greens and a smidgen of mash.

2.Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated.

3.Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate.

4.Turn down the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.

5.Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy.

6.Put the liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring. Season to taste with salt and pepper. Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens

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Loin of pork with fennel and garlic


1 (1.8kg) loin of pork, bone in, frenched and tied
6 garlic cloves
35g fresh rosemary leaves, chopped
2 tbsp lemon zest (about 2 lemons)
2 tsp fennel seeds
30ml good olive oil
1 tbsp Dijon mustard
1 tbsp salt
1 tsp freshly ground black pepper


How to make Loin of pork with fennel and garlic

1) Allow the pork to stand at room temperature for 30 minutes. Preheat the oven to 200C/Gas mark 6. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably.

2) In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest and fennel seeds until roughly
chopped . Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste.

3) Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 63C. Remove from the oven, transfer to a cutting board, and cover with aluminium foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

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15-Minute Meatloaf Melts


1 shallot
1 pound meat loaf mix or ground beef
1/2 cup plain breadcrumbs
1/3 cup ketchup
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
4 slices provolone or Swiss cheese
1 pound bag frozen cut green beans
2 tablespoons unsalted butter
4 potato hamburger buns, split
3 tablespoons mayonnaise
4 lettuce leaves


Preheat the grill.
Grate the shallot over a large bowl. Add the meat loaf mix, breadcrumbs, half the ketchup, egg, Worcestershire sauce, 1 teaspoon salt and several grinds of pepper. Use your hands to thoroughly combine the mixture, then divide it into 4 equal balls and shape each into a patty a little less than 1/2 inch thick. Arrange on a baking sheet and grill until the tops of the patties begin to firm up and brown, 3 to 4 minutes. Flip the patties with a metal spatula and continue to broil until cooked through, 2 to 3 minutes more.

Brush each patty with some of the remaining ketchup and top each with a slice of cheese. Continue to broil until the cheese melts, about 30 seconds more.

While the patties broil, put the green beans, butter, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a medium microwave-safe bowl. Cover and microwave until hot, 4 to 5 minutes.

Open the buns and spread the cut sides with mayonnaise. Place a lettuce leaf and patty in each. Serve each sandwich with a small bowl of green beans.

Copyright 2014 Television Food Network, G.P. All rights reserved.

From Food Network Kitchen

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