omnivore – an animal that feeds on both animal and vegetable substances
Julie Anne Rhodes – the 2 year old omnivore
I feel like the last human omnivore standing. My ex went vegetarian years ago, my daughter is leaning that way these days, and I live in a part of America that thinks meat is a dirty word. I’m being forced to eat a more vegetarian diet simply to keep up with the recipe testing for my clients, but there are times when pulses, grains, and vegetables are just not enough for me. We are, after all, omnivores which means we are meant to eat some meat and poultry!
It is portion sizes (3.5 ounces is a serving, not 8 -16 ounces), and where that meat and poultry come from that can seriously effect our health. What is the livestock being fed, what conditions do they live under, and what drugs and hormones are they are given before they reach our plates? That is where our concern should be. In fact I started raising these concerns publicly when I joined Parents for Safe Foods way back in 1990.
C. Lidgate Butcher & Charcutier
Last month I happened upon my dream supplier of meat and poultry in London. Apart from the pristine Dickensian appearance that made me feel as if I’d stepped back into a time that food was actually food…I learned that the 150 year old family run business does indeed deliver exactly what we should be shopping for.
The owners “personally select organic and grass-fed beef, lamb, and pork from selected free range and organic farms and estates, including Highgrove – home farm of HRH The Prince of Wales…”. If it is fit for the future King of England, it is probably plenty fit enough for me too. Mr. Lidgate “insists on the very best breeds, farmed with consideration and reared on natural grass-fed diets supplemented with traditional winter feed. This feed is free of all animal protein, growth promoters, hormones and anti-biotics (unless prescribed by a vet). He believes that feed affects nutritional values as well as safety and is therefore a major consideration for adults and children alike.” I say AMEN!
The finest of British meats
“Other specialties include a wide range of….
…National and International award winning pies made to order in ceramic dishes…
…and organic free-range poultry and game.”
I was so impressed that I asked to meet Mr. Lidgate personally. Once he appeared, I shyly introduced myself, gave him a sample of my Cocoa Magic Rub to try, and my business card. I would consider it the highest of honors for The Roving Stove to have a place on the shelves at the back of the store.
Product shelves at C. Lidgate
Adult omnivore Julie Anne Rhodes
I’ve written this in the hope that it may in some way encourage you to think twice about what and how you feed your own family. Remember that it is the consumer at the end of the day that food suppliers have to answer to. It is all about supply and demand…shouldn’t we demand better food? Do you know of any butchers like C. Lidgate near you? Click on “comments” below, and let me know. In the meantime…I’m making shepherd’s pie for dinner tonight, and I’m hoping you will also follow me on my other blog too.
C. Lidgate Shepherd’s Pie
Jewels Shepherd’s Pie
In America we tend to confuse shepherd’s pie with cottage pie. The easy way to remember which is which is to think about the title…shepherds tend to sheep, so shepherd’s pie is the one with lamb and cottage pie is made with beef. Use this same recipe to make a cottage pie by simply substituting beef for the lamb.
for the filling:
- 1 tablespoon olive oil
- 1 large onion
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
- 1 pound minced lamb
- 1 bay leaf
- 2 sprigs fresh thyme, chopped
- 1 cup canned diced tomatoes
- 2 tablespoons flour
- 1 cup chicken or beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- salt and pepper to taste
for the mash:
- 2 pounds potatoes, peeled and diced
- 1/2 cup milk
- 2 tablespoons butter
- 1 free-range egg yolk
- 2 ounces sharp cheddar cheese, shredded (optional)
for the filling:
1). Preheat oven to 400 degrees F.
2). Heat oil in a large nonstick saute pan. Add onion and carrot and cook until softened and onion is transparent, 5 minutes. Add garlic and cook, stirring, for 1 minute. Add lamb, bay leaf, thyme, diced tomatoes, and salt and pepper, stirring well, breaking up the lamb with the back of the spoon, until browned all over, 5-8 minutes.
3). Add flour, stir and cook for 2 minutes. Add broth and Worcestershire sauce, and peas. Deglaze pan by scraping up the gooey bits on the bottom, and stirring constantly until thickened, 2-3 minutes. Remove bay leaf and pour into a casserole dish.
for the mash:
4). Meanwhile, boil the potatoes until soft when pierced with a fork, 10-12 minutes, drain. Add milk, butter, egg yolk, and salt and pepper to taste, and mash until smooth. Spread potatoes over meat mixture in casserole dish and mark with spatula. Sprinkle with cheese and herbs if desired.
5). Place in 400 degree preheated oven and bake until the surface is bubbling and golden brown.
Serving Suggestions: This is really a one dish meal in itself, but you could add more vegetables on the side or a green salad if you desire.
Variations: Use ground beef instead of lamb to make a cottage pie, or be adventurous and try your own mixture of meat, poultry, and vegetables…for instance I make a delicious turkey-mushroom cottage pie.