Pureety Gourmet Flavours Ltd.
The Old Barn, Mill Farm, Fleetwood Road
Preston, Lancashire, PR4 3HD
Reception: +44 (0) 1772 282834
An inspirational selection of meaty recipe ideas specially created for beef, pork and lamb lovers. Guaranteed to get your taste buds tingling!
Pureety BBQ Beef Burger What is a barbecue without a mouth-watering burger bar? Not only are burgers juicy and hearty barbecue grub, your guests aren’t bound to tables while eating them. Prep a burger bar station with condiments and sides and let the kids at it to customise their meals!… Read more »
It’s primetime for ribs as the world gets ready to celebrate Prime Rib Day on April 27th. Prime rib, also called standing rib roast, is known for its flavourful and tender meat. It doesn’t take much to make prime rib a delight to eat, but with a pack of Pureety’s… Read more »
PREPARATION Firstly pre-heat a grill to its highest setting. Then prepare the kebabs by placing a piece of lamb onto a skewer followed by a piece of green pepper followed by a piece of red onion. Repeat this for both skewers until they are both full of peppers, onion and… Read more »
PREPARATION Begin by placing the gammon in a large pan and covering with the cola. If the gammon is particularly salty you may ﬁnd it beneﬁcial to pre boil the gammon once in water and then pour the water away and then cover with the cola. COOKING METHOD Pre-heat an… Read more »
PREPARATION Pour the Pureety Soy, Ginger & Garlic Marinade over the diced Pork and mix, leave for 20 minutes or up to 24 hours in the fridge. If you are using wooden skewers make sure you place them in water to soak to stop them burning in the cooking process…. Read more »
PREPARATION Pre-heat an oven to 180C Firstly slice the beef rump into thick slices and place on a plate. Pour over the Pureety Soy Ginger and Garlic sachet, cover with clingﬁlm and place in the fridge for 10 minutes to marinade. COOKING METHOD To cook the dish place a frying… Read more »
PREPARATION Mix sachet of Pureety marinade with the steak strip and leave to marinate for 20 minutes or in up to 24 hours in the fridge In a Bowl mix the olive / avocado oil, salt, pepper, lime juice, cucumber, spring onions and radishes and leave to one side. Preheat… Read more »
PREPARATION Combine all ingredients. COOKING METHOD In a small saucepan simmer the ingredients for 20 minutes. Allow to cool and place in an airtight container, and store until needed in the refrigerator for a maximum of 3 days. This glaze is great used on meats such as beef, pork and… Read more »
PREPARATION Pre-heat an oven to 180C. COOKING METHOD Place the baguette in a pre-heated oven for 5 minutes. Meanwhile, heat a wok over a high heat, and add the vegetable oil. When the oil is smoking, add the beef rump and stir-fry for 1-2 minutes until starting to brown. Then… Read more »
PREPARATION Firstly, place the rump steak in a shallow tray, and cover with the balsamic vinegar, the finely diced shallots and the Pureety Hickory Barbecue sachet. Cover with clingﬁlm, and place in the fridge for 30-40 minutes. Meanwhile, cook the new potatoes in a pan of boiling water until cooked… Read more »
PREPARATION Pre-heat an oven to 180CBegin by placing the minced beef, dijon mustard, egg yolk and salt and pepper (to taste) in a bowl and combining well. Then roughly split the mixture into 4 equal portions and mould into round burger shapes with the hands. COOKING METHOD To cook, put… Read more »