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Halloween Feast - Black label picanha and pumpkin!

Halloween Feast - Black label picanha and pumpkin!

Tuesday, 25 October 2016 12:31:12 Europe/London

Halloween is just around the corner and whether it’s a time of year you love to get in the ‘spirit’ of or avoid altogether we have a treat for you that we are certain you will enjoy this weekend!

                               

For a limited time only our Black Label Picanha is available to you at a seriously scary price!

1.2kg WAS £36.00

NOW ONLY £21.20

 

For those picanha first timers it is a cut from the top of the rump region and has a delicious layer of fat. This area of muscle does not move a lot during the animal’s life which means it remains incredibly tender and has an abundance of succulent flavour which is why it is loved by so many over the world.

 

So for the those of you having friends and family over for some spooky festivities or if you are going to be at home and fancy a delicious meal we highly recommend it! To make it even easier for you try this delicious pumpkin and picanha recipe to get you in the mood (or not if the case may be!)

 Black Label Argentine Picanha

Ingredients

 

1 x large pumpkin

Olive oil

6 x gloves of garlic

2 x bunch of fresh thyme

2 x teaspoons of paprika

Tom Hixson black label picanha (1.2kg) cut into 3 cm slice

2 x onions

 

1. Preheat the oven to 200 degrees

2. Peel the pumpkin, remove all seeds and chop it to wedge shapes. Place into a roasting tin and generously drizzle with olive oil and scatter over the unpeeled garlic

3. Take a bunch of thyme chop and sprinkle over the pumpkin along with 2 tablespoons of paprika and toss the pumpkin so that it is fully coated

4. Cover with tin foil and roast for approximately 1 hour or until soft

5. Then peel and finely slice the onions

6. Season the picanha and add a little oil to the griddle pan and place it on a high heat until very hot. Fry the meat in a number of batches for 3 and a half minutes each side, then add in the onion with the last lot of meat.

7. Once the picanha is cooked, cover it and leave it to rest. Add the remaining thyme leave and serve with the roasted pumpkin!

 

Enjoy your spooky feast, Happy Halloween!

Be sure to tag us on Twitter @tomhixsonmeat and Instagram @tomhixsonmeat 

Posted in Foodie News By

Tom Rutherford

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