Festive Favourites | Martin Divilly Butchers

By: Martin Divilly Butchers  05/12/2011

Divilly’s Homemade Stuffing
The safest way to cook stuffing is outside the bird. To cook our own homemade stuffing, simply place foil in the bottom of a casserole dish. Pour a small amount of oil onto the foil, followed by the stuffing. Parcel wrap and cook at 180°C for approximately 30 minutes.

Divilly’s Sauces & Chutneys
This year saw the successful launch of the Divilly’s condiments range. Put the finishing touches to your festive feast with one of our seasonal products – with hints of spice, ginger, festive spirit & cheer!

For the turkey there’s Cranberry Sauce with Claret or Port & Jelly. For extra special glazed ham, try our Christmas Mustard accompanied by Apple Sauce with Kentish Cider. Brandy Butter, Plum Preserve with Mulled Wine, Rudolph’s Relish and not to mention Santa’s Special Chutney are just a few of our special seasonal treats available instore.


Other products and services from Martin Divilly Butchers

05/12/2011

Products | Martin Divilly Butchers

We also dry age our beef, that is, we use the traditional method of developing the flavour, our technique is to keep our beef in a temperature controlled ageing chamber, as the beef loses moisture it develops flavour and the meat also becomes more tender. More and more consumers are realising that our natural grass fed beef is not just a world class food, they also know it is a vital health food.