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#Lamb Veal and Game
askwhatsforlunch · a month ago
Navarin d’Agneau (Lamb and Turnip Stew)
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The skies may mainly maintain their beautiful blue hue, and the sun may often be shining, but the temperatures have dropped rather dramatically since last week (when it was positively Summer-y!) They drop below zero at night and there is frost on my bedroom window when I rise. Thus, I’m back at cooking heartwarming soups and gratins...  And this Navarin d’Agneau turns our Easter Roast Lamb and a few turnips into a most comforting stew!
Ingredients (serves 2):
1 tablespoon unsalted butter
1 tablespoon olive oil
6 medium to large turnips
3 medium carrots
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon dried thyme
1 1/2 cup leftover Roast Lamb Shallot Juices
1 cup water
290 grams/ ounces leftover Rosemary and Honey Roast Lamb
2 tablespoons demerara sugar
1 tablespoon plain flour
1 cup water
In a large Dutch oven, melt butter with olive oil over a medium flame. 
Peel and halve turnips; cut the largest into quarters. Once the butter is foaming, add turnips to the Dutch oven, and stir to coat in butter and oli.
Peel and slice carrots, and stir into the Dutch oven as well. 
Season with coarse sea salt, black pepper and dried thyme. Cook, a few minutes, until turnips start browning.
Stir in Roast Lamb Shallot Juices until melted, then add water. Sit leftover Rosemary and Honey Roast Lamb onto the vegetables, and bring to the boil. Then, reduce heat to medium and cover with the lid. Simmer, for about one hour.
In a small bowl, combine demerara sugar and flour; give a good stir. Gradually stir in water until well-blended. Pour mixture into the Dutch oven, and cook, stirring often until sauce thickens.
Serve Navarin d’Agneau hot.
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askwhatsforlunch · a month ago
Rosemary and Honey Roast Lamb
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Since the half-leg of lamb I bought for our Easter Lunch comes from Aotearoa, I thought I might as well cook it with Kiwi flavours. Thus, I marinated it overnight in otaota rosemary, Manuka miēre me kāriki, and it makes a superbly fragrant and juicy Rosemary and Honey Roast Lamb! Happy Easter!
Ingredients (serves 6):
2 gralic cloves, minced
3 fluffy sprigs fresh rosemary
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 heaped tablespoons Manuka Honey
2 tablespoons olive oil
1 (1 kilogram/2.20 pound) half a leg of lamb
2 large shallots
1 ½ cup water
The day before, spoon minced garlic into a small bowl. Add the leaves of two rosemary sprigs, fleur de sel and black pepper. Stir in Manuka Honey and olive oil, until well-combined.
Score the half-leg of lamb all over, and rub generously with rosemary and honey oil. Keep in the refrigerator overnight, to marinate.
Preheat oven to 210°C/410°F.
Peel the shallots, and cut into halves. Scatter shallot halves at the bottom of a large roasting dish. Add remaining rosemary sprig Sit half-leg of lamb on the shallots, and pour water at the bottom of the dish. Roast, at 210°C/410°F, 1 hour and 45 minutes until well-browned on top, and cooked through, the meat will be very tender and juicy inside.
Serve Rosemary and Honey Roast Lamb hot, with Mint Sauce, shallot gravy, Roasted Potatoes and broad beans, peas and asparagus.
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askwhatsforlunch · 3 months ago
Veal Schnitzel
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My favourite travel and culture programme on telly has a new segment this year in which someone -sometimes, but not necessarily, a chef- cooks a traditional dish of their country. Watching a Swede make kanelbullar inspired me to bake thisCardamom and Cinnamon Kings’ Crown. And when this Austrian lady made Schnitzel, I knew it wouldn’t be too long before I tried my hand at them. Maybe it’s because we watched a documentary on Sissi last week -and also because the veal was not too pricey at the store- but my Veal Schnitzel ended up being the main course of Jules’ Birthday Lunch. It was like we were back in Vienna (which we both miss fondly and want to return to!)
Ingredients (serves 2):
150 grams/5.30 ounces unsalted butter
4 heaped tablespoons plain flour
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 large eggs
1 cup Breadcrumbs
1 teaspoon dried thyme
2 veal leg steaks (about 300 grams/10.5 ounces in total)
First, clarify butter. In a small saucepan over a low flame melt butter. When the butter melts, there will be foam at the top. Gently remove it with a spoon. Then, white solids will drop at the bottom of the saucepan, leaving a layer of pure yellow fat. That’s the clarified butter (or ghee): you can heat it at a higher temperature than butter, without it burning. Scoop clarified butter into a large skillet. Set aside.
Spoon flour into a shallow plate. Stir in salt and pepper; set aside.
Break the eggs into another, and beat them lightly; set aside.
Finally, spoon Breadcrumbs and dried thyme into a third; give a stir. Set aside.
Place a veal leg steak between two sheets of cling film, and beat with a rolling pin to flatten and tenderise. Proceed likewise with second veal steak.
Heat clarified butter into the skillet over medium-high heat.
Then, dredge veal steaks in seasoned flour, shaking off excess flour. Dip both veal steaks into beaten eggs and coat in breadcrumbs before placing into the skillet. Cook, in the foaming butter about 4 or 5 minutes on each side, until beatifully golden and crispy.
Serve Veal Schnitzel hot, with a warm potato salad and light Applesauce.
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askwhatsforlunch · 3 months ago
Burns Night Scotch Broth
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Leftover from Sunday Lunch makes a very tasty and fragrant (and rather uncomplicated) Burns Night Scotch Broth! And it warms you up on a chilly January night, after the poetry from the Bard of Ayreshire himself -and a glass of good Scotch whisky- has lifted your spirits! Happy Burns Night!
Ingredients (serves 3 to 4):
3 tablespoons olive oil
1 onion
1 large leek, thoroughly rinsed under cold water
3 medium potatoes
3 medium carrots
1 teaspoon dried thyme
2 bay leaves
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1/2 cup pearl barley
240 grams/8.5 ounces leftover Roast Lamb
250 millilitres/1 cup, warmed
4 cups water
Heat olive oil in a large Dutch oven over a medium flame. 
Peel and chop onion, and add to the oil. Cut white part of the leek into thick slices, and add to the pot. Cover with the lid, and cook, a couple of minutes, to soften.
Peel and halve potatoes. Peel carrots, and cut into chunks. Remove the lid, and stir potatoes and carrots in with the leek and onion. Sauté, a couple of minutes more. Season with dried thyme, bay leaves, coarse sea salt and black pepper. Stir in pearl barley, coating well in the oil and herbs. Add leftover Roast Lamb all in one piece. Cook, one minute. Then, stir in warm Vegetable Broth and water. Bring to a slow boil, cover with the lid and reduce heat to low. Simmer, one hour.
Finely chop green part of the leek. Remove the lid and lift out rl piece. Stir in green part of the leek. Increase heat to medium. 
Cut Roast Lamb into pieces, at this point the meat should be really tender and fall apart easily. Return Lamb to the Dutch oven. Cook a few minutes more. 
Serve Burns Night Scotch Broth hot.
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askwhatsforlunch · 4 months ago
Spiced Lamb Stew with Fluffy Cheddar Dumplings
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This fragrant and tasty Spiced Lamb Stew with Fluffy Cheddar Dumplings is delightfully comforting to come home to when you’ve been out in the cold, possibly the rain too, whether it was picking a Christmas tree, gardening or walking in the woods. Happy Sunday!
Ingredients (serve 2):
790 grams/1.75 pound lamb shoulder
5 large cardamom pods
3/4 teaspoon ground ginger
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 onion
1 large garlic clove
1 heaped tablespoon plain flour
1 cup good red wine
2 cups Beef Broth, warmed
3 tablespoons demerara sugar
1 cup plain flour
1 teaspoon baking powder
2 teaspoons dried parsley
a pinch of salt
30 grams/1 ounce Mature English Cheddar
1/2 cup whole milk
Preheat oven to 165°C/330°F. Cut lamb shoulder into large chunks.
Heat a large Dutch oven over medium-high heat. Add cardamom pods, and toast, a couple of minutes. Remove cardamom pods, crush them and collect cardamom seeds into a mortar. Grind with the pestle, then, add ginger, coarse sea salt, black pepper and cinnamon. Grind with the pestle until you have a fine powder. Gradually stir in one tablespoon of the olive oil, until well-blended. Rub this aromatic mixture all over the lamb, and chuck into the Dutch over, browning on all sides. 
Peel and finely chop onion, and mince garlic.
Once browned, remove lamb chunks from the Dutch oven. Add onion and garlic, and remaining olive oil. Fry, a couple of minutes, until softened. Return lamb pieces to the Dutch oven, along with their juices. Sprinkle with flour, and cook out, 1 minute. Deglaze with red wine, then stir in warm Beef Broth and demerara sugar. Bring to the boil. Turn off the heat and cover with the lid.
Place Dutch oven in the middle of the warm oven, and cook, at 165°C/330°F. , 2 hours.
Meanwhille, prepare dumplings. In a medium bowl combine flour, baking powder and salt. Add dried parsley, and crumble in Mature Cheddar. Then, stir in milk. 
Remove Dutch oven from the oven, and remove the lid. Spoon heaped tablespoon of the dumpling mixture into the pot. You should have about 8. Cover with the lid, and return to the oven. Cook, a further 15 minutes, at 165°C/330°F.
Serve Spiced Lamb Stew with Fluffy Cheddar Dumplings hot.
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askwhatsforlunch · 5 months ago
Lamb Tagine
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One of the reasons I love a good, generous, old-fashioned Sunday Roast, is that it means a variety of possibilities to cook the leftovers the following week! If your Sunday pièce de résistance was a leg of lamb, for instance; it only takes a few spices and a bunch of dried fruit to transform it into a moreish Lamb Tagine! It’s almost magical!
Ingredients (serves 2 to 4):
3 tablespoons olive oil
1 small onion
1 large garlic clove
2 teaspoons Ras-el-Hanout
1/2 teaspoon ground cinnamon
1/4 teaspoon Red Chili Flakes
1/3 cup almonds
1/3 cup soft dried apricots
4 soft dried figs
315 grams/ ounces leftover Herb Roast Lamb along with 1/4 cup of its Roasting Juices
3 cups water
a pinch of sea salt flakes and freshly cracked black pepper
1/4 cup demerara sugar
In a large Dutch oven, heat olive oil over medium-high heat.
Peel and finely chop onion and add to the Dutch oven. Cook, a couple of minutes until softened. Mince in garlic. Stir in Ras-el-Hanout, cinnamon and Red Chili Flakes, and fry, a couple of minutes more. Stir in almonds, dried apricots and dried figs, and coat well into the spices. 
Tear in decent-sized chunks of Roast Lamb, and fry, 1 minute. Stir in Roasting Juices and water, and bring to the boil.
Once boiling, cover with the lid, reduce heat to low, and simmer, one hour.
Remove the lid, and season, to taste, with sea salt flakes and black pepper. Stir in demerara sugar until dissolved.
Serve Lamb Tagine hot, with Lemon Semolina.
0 notes
askwhatsforlunch · 10 months ago
Mrs Truebody’s Devilled Kidneys
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“With entirely undisguised greed, she grabbed the largest available plate and piled it with eggs, bacon, kedgeree, grilled tomatoes, mushrooms and something she couldn’t quite identify but which might have been Swedish hash. It had corned beef in it, anyway. She carried the plate back to a table and demolished it so quickly that her silverware made a small tattoo all of its own. Then she went back for kippers, devilled kidneys, bubble-and-squeak and cold ham. This took her slightly longer, as the kidneys had been devilled with the kind of English Mustard which comes in a powder and can only be eaten unaffected by old Indian hands who took their vindaloo at volcanic heat. Phryne fanned herself, dabbed her eyes and drank some water.”
I like variety in my breakfasts, which is one of the reason I love hotel brekkies -because the opulence of the spread comes largely into consideration when I pick an abode abroad!- and I would really love have a table full of at least half of what Mrs Truebody cooks for the morning meals in Murder in the Dark. But I would need a crowd to eat it! So while gatherings are to be limited, I content myself with making Mrs Truebody’s Devilled Eggs for Jules and I; a tasty dish -full of iron- quite perfect to eat whilst watching rugby!
Ingredients (serves 2):
300 grams/10.5 ounces very fresh lamb kidneys
2 tablespoons plain flour
3/4 teaspoon freshly cracked black pepper
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon Coleman’s English Mustard Powder
3/4 teaspoon Cayenne pepper
1 teaspoon Worcestershire Sauce
1 fluffy sprig flat-leaf parsley
Rinse lamb kidneys under cold water, and pat them dry with paper towels. With a sharp knife, halve kidneys (lengthwise, to keep their shape.) Cut off the tough white core. 
In a shallow plate, combine flour, black pepper, and salt. Stir well, to mix. Dust lamb kidneys in the seasoned flour.
In a frying pan over a medium flame, melt butter. Add English Mustard Powder and Cayenne pepper, and fry, 1 minute. When butter is foaming, shake excess flour off the kidneys, and add to the pan. Cook, about 2 and a half minutes on each side. Deglaze quickly with Worcestershire Sauce.
Finely chop flat-leaf parsley.
Serve Mrs Truebody’s Devilled Kidneys onto buttered toasted bread, sprinkled with parsley; enjoy immediately.
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askwhatsforlunch · 10 months ago
Mint and Rosemary Lamb Steaks
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The only thing beautifully juicy lamb needs to compliment its flavour is fragrant herbs. So, I popped in the garden and picked a few to make these simple but very tasty Mint and Rosemary Lamb Steaks!
Ingredients (serves 4):
3 sprigs fresh mint
2 fluffy sprigs fresh rosemary
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
4 (190-gram/6.75-ounce) lamb steaks (cut in the leg)
Rinse mint and rosemary quickly under cold water. Pat dry. Finely chop mint and rosemary, and combine into a small bowl. Stir in olive oil; set aside.
Season lamb steaks on both sides with salt and black pepper. Place lamb steaks in a roasting dish and pour mint and rosemary oil over the meat. Rub the lamb well with oil and herbs.
Place in the refrigartor, to marinate, at least 3 hours, turning the lamb steaks in the marinade every now and then.
Preheat oven to 200°C/395°F.
Once the oven is hot, place roasting dish in the middle of it, and cook, at 200°C/395°F, about 20 to 25 minutes until sizzling.
Serve Mint and Rosemary Lamb Steaks hot, with pommes noisettes or Pommes Duchesse.
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askwhatsforlunch · a year ago
Spiced Lamb and Feta Pides
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Staying home means more time for baking, and I’m here for it! So yes, the Great Commonwealth Bake Off Challenge (where I challenge myself to one of the week’s bakes in the latest Great British, Australian, Kiwi and Canadian Bake Offs!) is still on-going. To be fair, I’ve baked this contribution to Spice Week in the Great Aussie Bake Off shed a while ago. I just haven’t had Wifi since mid-February. Nevertheless, I am quite looking forward to Easter Lunch lamb leftovers, so I could make these Spiced Lamb and Feta Pides again! 
And although pides, or rather pideler are much more than “Turkish Pizza”, which I can tell without having ever travelled to Istanbul (sadly) or even having had a pide before, I made the dough following my favourite Pizza Dough recipe, because it needs a basic bread-type dough, and that’s what pizza dough is, after all! 
 Ingredients (serves 2):
1 tablespoon olive oil
185 grams/6.5 ounces lamb leg steak
½ large red bell pepper
1 small onion
1 garlic clove, minced
2 fluffy sprigs flat leaf-parsley
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried thyme
¼ teaspoon Red Chili Flakes
6 cherry tomatoes
a pinch of salt
320 grams/11.30 ounces fresh Pizza Dough
55 grams/2 ounces Feta Cheese
1 egg, lightly beaten
1 teaspoon sesame seeds
½ dozen fresh mint leaves
lemon wedges, to serve
In a large, nonstick skillet, heat olive oil over medium-high heat. Cut lamb into small chunks, and fry quickly in the hot oil, a couple of minutes, until browned. Transfer lamb to a plate, leaving fat in the skillet; set aside.
Return skillet over medium-high heat. Chop red bell pepper, and add to the skillet. Cook, a couple of minutes, until softened.
Peel and finely chop onion, and stir into the skillet. Cook, 2 minutes more. Stir in garlic.
Finely chop parsley, and stir into the skillet, along with smoked paprika, ground cumin, dried thyme, and Red Chili Flakes. Reduce heat to medium, and cook, a few minutes.
Halve three cherry tomatoes, and stir into the skillet. Add pinch of salt. Then, stir in reserved lamb, coating well in the spices. Remove from the heat, and let cool completely.
Preheat oven to 190°C/375°F. Line a baking tray with baking paper.
Divide Pizza Dough into two equal portions, and, roll each portion out onto a lightly floured surface, into an oval shape. Place them onto prepared baking tray.
Spoon spiced lamb mixture in the centre of each Dough oval. Halve remaining cherry tomatoes, and scatter them on top. Crumble Feta Cheese generously on top. Then, fold the edges of each oval over the lamb mixture, twisting and pinching the ends hard, to give it a boat shape.
Brush the edges with egg wash, and sprinkle with sesame seeds. Place in the middle of the hot oven, and bake, at 190°C/375°F, 15 to 19 minutes, until crust is a lovely golden brown colour.
Finely chop mint leaves. Once baked, sprinkle Spiced Lamb Pides with chopped mint and serve with lemon wedges. Eat hot!
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askwhatsforlunch · a year ago
Veal and Pork Ale Stew
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This week has been particularly cold and Winter-y, and so we’re keeping warm on this pale Sunday. Rather than a roast, we’re having a comforting and heart-warming, slowly cooked Veal and Pork Ale Stew for lunch. It’s not nearly warm enough for a coldie, so I poured it in the pot, and does it make the meat tender and juicy! It just melts in the mouth! Happy Sunday!
Ingredients (serves 2):
1 Chicken Stock Cube
1 ½ cup boiling water
2 tablespoons olive oil
180 grams/6.35 ounces veal shoulder
130 grams/4.5 ounces pork shoulder
1 small onion
3 large carrots
2 medium potatoes
2 bay leaves
1 sprig fresh thyme
1 teaspoon coarse sea salt
½ teaspoon freshly cracked black pepper
1 cup good quality amber ale
Place Chicken Stock Cube in a small bowl, and pour boiling water over it. Give a good stir to dissolve; set aside.
In a large Dutch oven over medium-high heat, heat olive oil. Cut veal and pork meat into chunky bite-sized pieces, and stir into the Dutch oven. Cook, a few minutes, stirring to brown on all sides.
Peel and finely chop onion, and stir into the pot. Peel carrots, and cut into thick slices. Add to the pot as well. Finally, peel and cube potatoes, and add to the pot. Stir in bay leaves and fresh thyme. Season with coarse sea salt and cracked black pepper. Cook, a couple of minutes. Then, stir in amber ale, scraping the bottom of the Dutch oven with the wooden spoon. Finally, stir in warm cs. Bring to the boil. Once boiling, reduce heat to medium-low, cover with the lid and simmer, one hour.
Serve Veal and Pork Ale Stew hot.
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hacknotice · 16 hours ago
Tasman Butchers
ICYMI: Company allegedly hacked as reported by Conti ransomware with details: (03) 8325 8600 Email: 1/11 Friars Road Moorabbin VIC 3189 PO Box 175 Moorabbin Business Centre 16-20 Bulli Street VIC 3189Tasman Butchers is a large format butcher with 9 stores conveniently located across metropolitan Melbourne. We offer the convenience of traditional butchery services plus a vast range of pre-packed meat, priced and ready to go. As owners of Tasman Butchers, Frank Porcino and Mario D'Ambrosio are traditional butchers committed to providing the freshest quality meat at the most affordable price, every day. Our meat is 100% Australian grown and is sourced directly from local farmers we know and trust. All meat is delivered fresh daily to our stores where it is prepared and packed on site. We carry a full range of quality yearling beef, choice cuts of lamb, full range of pork, chicken and other poultry lines as well as game and veal. We also sell bulk meat including full cryovac pieces. All of our stores offer complimentary services such as slicing, cutting and trimming to your requirements. If you are planning a function or a barbecue, be sure to visit any one of our stores, where we will be able to assist you with your requirements. We can make product recommendations as well as cater for special orders. Tasman Butchers carries a wide selection of grocery, frozen and deli products and a range of Italian products. Be sure to visit your nearest Tasman store to enjoy our value, range, quality and service. You won't be disappointed!
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cheap-meat-brisbane · 23 hours ago
The Butcher’s Home Delivery near Me at Brisbane
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The butcher home delivery near me Brisbane is very convenient for all the needs of having first-rate and very high-quality meats. The butcher home delivery near me is very simple, just choose from the highly select range of high-quality meats from the butcher's online store, the butcher will then accomplish their customer's desired cut, and carefully prepare and package the high-quality meats for shipment to their customers.
The butcher home delivery near me guarantees the freshness of their meats by having their high-quality meats delivered to their customers using a cold box to ensure that their customers get the freshest and carefully packed meats for their family to enjoy.
The butcher home delivery near me can provide their customers with the freshest, best-tasting meats with the most amazing flavors. The butcher home delivery near me only stocks and selects the best naturally-raised animals that are chemical and hormone-free to provide their customers with the healthiest and safest quality meats for their customer's families.
The butcher home delivery near me provides the utmost convenience for families to order their choice of fresh-cut meats online knowing they can feel secure that the meats that they are ordering are of the highest quality and sourced only from the best farms in their local area.  
The butcher home delivery near me aims to exceed their customer's expectations and stands behind the quality of their meat products at fair prices. The butcher home delivery near me always sets their standards high in the quality of their meats and on their meat sources to provide their customers with the freshest meats online. The butcher home delivery near me also has the best butchers available that can provide their customers with specific meat cuts of the highest standards.
The butcher home delivery near me is proud of what they do and they take pride in the quality of their meats. With over-the-top care and attention in choosing the right kind of meat for their customers, the butcher home delivery near me assures their customers that the meats they are buying are of the highest quality with choice cuts that exceed their customer's standards.
The butcher home delivery near me offers all kinds of the highest-quality premium cuts of beef, chicken, lamb, pork, veal, and various game meats for their various customers. Once their customers have selected and ordered online their preferred meats, the butcher home delivery near me will slice or cut it to their customers' preference and make sure that it arrives fresh and well packaged to ensure the safety of their customer's meats and deliver it at their customer's convenience.  The butcher home delivery near me takes pride in the quality of their meats and the service they provide their customers.
The butcher home delivery near me provides their customers with the old-time, hands-on touch of the neighborhood butchers with the freedom and convenience of ordering their choice meats and cuts online. From work, at home, or anywhere else, the butcher home delivery near me can easily be accessed at any time by their customer for their high-quality meats. All the customer has to do is select their choice of meat and have it delivered at any time of the day at their convenience.
0 notes
hacknotice · a day ago
Tasman Butchers
Company allegedly hacked as reported by Conti ransomware with details: (03) 8325 8600 Email: 1/11 Friars Road Moorabbin VIC 3189 PO Box 175 Moorabbin Business Centre 16-20 Bulli Street VIC 3189Tasman Butchers is a large format butcher with 9 stores conveniently located across metropolitan Melbourne. We offer the convenience of traditional butchery services plus a vast range of pre-packed meat, priced and ready to go. As owners of Tasman Butchers, Frank Porcino and Mario D'Ambrosio are traditional butchers committed to providing the freshest quality meat at the most affordable price, every day. Our meat is 100% Australian grown and is sourced directly from local farmers we know and trust. All meat is delivered fresh daily to our stores where it is prepared and packed on site. We carry a full range of quality yearling beef, choice cuts of lamb, full range of pork, chicken and other poultry lines as well as game and veal. We also sell bulk meat including full cryovac pieces. All of our stores offer complimentary services such as slicing, cutting and trimming to your requirements. If you are planning a function or a barbecue, be sure to visit any one of our stores, where we will be able to assist you with your requirements. We can make product recommendations as well as cater for special orders. Tasman Butchers carries a wide selection of grocery, frozen and deli products and a range of Italian products. Be sure to visit your nearest Tasman store to enjoy our value, range, quality and service. You won't be disappointed!
0 notes
scudo1999 · 9 days ago
Global Meat Extract Market Trends and Key Drivers and Analysis with Top Countries Data | Forecast 2027
Market Analysis and Insights:- Global Meat Extract Market
Global Meat Extract Market By Source (Organic, Conventional), Meat (Beef, Chicken, Pork, Lamb, Fish, Others), End-Use (Food & Beverage Industry, Lab Testing), (Form (Powder, Oil, Liquid, Granules, Capsules, Paste, Others), Application (Industrial, Commercial), Distribution Channel (B2B, B2C, Hypermarket/Supermarket, Grocery Stores, Retail Stores, Online, Others), Geography (North America, Europe, Asia-Pacific, South America, Middle East and Africa) – Industry Trends and Forecast to 2026
Market Analysis and Insights: Global Meat Extract Market
Meat extract market is expected to gain market growth in the forecast period of 2020 to 2027. Data Bridge Market Research analyses that the market is growing at a CAGR of 7.3%in the forecast period of 2020 to 2027and expected to reach USD 4,716.31 million by 2027. Increasing preference of new flavoured products and development of various meat based flavoured have augmented the growth of meat extract market.
Meat extracts are enriched with various nutritional compositions which include vitamins, proteins and other micro constituents which are beneficial for the growth of human as well as for animal. Growing development of meat based products due to their unique flavour have led the consumption of different flavours such as beef, pork, chicken, lamb, game and other extracts in culinary and in various cuisines. The development of innovative meat flavoured has boosted the growth of global meat extract market.
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 This meat extractmarket report provides details of market share, new developments, and product pipeline analysis, impact of domestic and localised market players, analyses opportunities in terms of emerging revenue pockets, changes in market regulations, product approvals, strategic decisions, product launches, geographic expansions, and technological innovations in the market. To understand the analysis and the market scenario contact us for an Analyst Brief, our team will help you create a revenue impact solution to achieve your desired goal.
Global Meat Extract Market Scope and Market Size
Meat extract market is segmented on the basis of meat, source, form, source category, and application. The growth among segments helps you analyse niche pockets of growth and strategies to approach the market and determine your core application areas and the difference in your target markets.
Meat Extract Market Country Level Analysis
Meat extract market is analysed and market size information is provided by country, meat, source, form, source category and applicationas referenced above. The countries covered in the meat extractmarket report are the U.S, Mexico, Canada, Germany, U.K., France, Spain, Italy, Denmark, Netherlands, Switzerland, Poland, Russia, Sweden, Belgium, Turkey and rest of Europe, China, India, Japan, South Korea, Australia, Singapore, Indonesia, Thailand, Malaysia, Vietnam, New-Zealand, Philippines, rest of Asia-Pacific, South Africa, U.A.E, Saudi Arabia, Oman, Kuwait, rest of Middle East & Africa, Brazil, Argentina and rest of South America.
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 In meat extract market, North America region is dominating the market due to the high consumption rate of the meat based products due to their flavouring as well as seasonings in food products in the U.S.For instance, according to OECD, in 2017, the consumption of beef & veal meat was around 12,043.76 tonnes thousand, whereas the chicken meat volume was around 18,115.04 tonnes thousand. The huge difference in volume between the beef meat and chicken meat was observed, estimating based on the pricing,and the value of the beef meat was higher and dominated the North America beef meat market. In Europe, Germany have secured the highest market share as the Germany is the highest consumer of the meat based food products and nutraceuticals. In Asian region, China have comprised the highest market share and growing with the highest CAGR due to the highest consumption of chicken meat which followed by pigmeat, the pigmeat have dominated the Chinese market.
Competitive Landscape and Meat Extract Market Share Analysis
The Global Meat extract market competitive landscape provides details by competitor. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, global presence, production sites and facilities, company strengths and weaknesses, product launch, product trials pipelines, product approvals, patents, product width and breadth, application dominance, technology lifeline curve. The above data points provided are only related to the companies’ focus related to Asia-Pacific meat extract market. The major players covered in the report areTHE LAURIDSEN GROUP INC, Givaudan, BRF, Carnad Natural Taste, NEOGEN CORPORATION, ohly, Meioh Bussan Co., Ltd, HACO AG, Kanegrade Ltd., InthacoCo.,Ltd, Nikken Foods Co,.Ltd, Colin Ingrédients, ARIAKE JAPAN Co.,Ltd., Merck KGaA, JBS GLOBAL, Maverick Biosciences, IDFamong other domestic and global players. DBMR analysts understand competitive strengths and provide competitive analysis for each competitor separately.
Partnership, joint ventures and other strategies enhances the company market share with increased coverage and presence. It also provides the benefit for organisation to improve their offering for meat extract through expanded range of size.
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 Customization Available : Global Meat Extract Market
Data Bridge Market Research is a leader in advanced formative research. We take pride in servicing our existing and new customers with data and analysis that match and suits their goal. The report can be customised to include price trend analysis of target brands understanding the market for additional countries (ask for the list of countries), clinical trial results data, literature review, refurbished market and product base analysis. Market analysis of target competitors can be analysed from technology-based analysis to market portfolio strategies.We can add as many competitors that you require data about in the format and data style you are looking for. Our team of analysts can also provide you data in crude raw excel files pivot tables (Factbook) or can assist you in creating presentations from the data sets available in the report.
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· Asia-Pacific Meat Extract Market – Industry Trends and Forecast to 2027
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chronicwatch1 · 2 months ago
Kosher Species of Animals
¨ The only forms of food that can be consumed are cattle or game that have "cloven hooves" or "chew the cud."
¨ If only one of these requirements are met by an animal species (for example, the pig that has split hooves but does not chew the cud, or the camel that chews the cud but does not have split hooves), it may not consume its meat.
¨ Examples of kosher animals in this category are bulls, cows, sheep, lambs, goats, veal, and springbok.
Koshernext is an excellent and easy to use cloud based software for kosher certification agencies that are looking to automate the process of kosher certification. Combining mobile and web based access for Masgiachs and company employees, it provides seamless access to all Schedule A and Schedule B data as well as allows for Rabbi's to schedule appointments as well as create ticket/inspection reports. For the best Kosher software please Contact or call 817-381-6280.
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Being A Star In Your Industry Is A Matter Of ONLINE FOOD PRODUCTS OMAHA
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Omaha Steaks, the associates issue based in Nebraska is surely a culinary delight for millions of meat lovers across the country. But what makes these steaks so special and popular? Let's locate out:
There Is Lots On Offer
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Omaha Steaks Online is all approximately buying meat items in bulk, and the big discounts offered going when quotation to for these deals totally alive happening to the claim. So you can expect some pleasing incentives though buying larger quantities. These discounts behind again create stuff bought from Omaha steaks to your liking gifting options. And its not just the prices, once Omaha steaks, one can be assured to take in hand the best quality meat, steaks and new products as gifts to connections and relatives without bothering very about them getting spoilt.
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It is natural to be wary approximately sourcing perishable commodities from online sources as the chances of their getting spoilt are pretty high. Then subsequent to again, Online Food Products Omaha nobody seems to take the blame for the loss and the poor consumer is caught occurring in the blame game along as well as delivery providers and the company. With Omaha steaks, this is never going to be a difficulty. They make determined that the stuff comes quickly packed to you. So you would find each item to be packed in individual cardboard crate and each fragment of meat hermetically sealed in express-tight plastic wrappers and every single one order kept knocked out cool within plastic bags of sober ice. The safe packaging is really impressive and justifies the shipment costs largely. Further, there seldom are any instances of stop and the delivery is in reality speedy. For me, Omaha Steaks is invested in the by now every one of the quality and standards that a steak aficionado can possibly see for. Try it out and I am unquestionable you would be of the same expose.
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sudiptahowlader · 2 months ago
Delicious Seekh kebab recipe
Today we offer you to cook Seekh kebab. Seekh kebab is one of the most popular dishes of the Caucasian, Central Asian and Balkan cuisines. Who and in what country prepared them for the first time is difficult to say. Even the name has several roots. Translated from the  Seekh means "pipe", and kebab in Arabic means "meat". This fully corresponds to the appearance of the dish. Seekh kebab is traditionally made from lamb. However, from pork, veal, chicken and turkey, they turn out to be no worse. In some countries, Seekh kebab is made from rabbit and game. But it is best to take several types of meat at once, in approximately the same proportions, and make a mixed mince. An important point: the fat layer is not cut off, because it is she who gives juiciness and rich taste. 
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 5 servings
0.5KG - Veal
0.5KG - Pork
2 pcs - Onion
1 bundle - Fresh cilantro
1-2 tablespoons -  Seasoning for minced meat 
taste - Salt
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How to cook
Grind the meat with a knife, in extreme cases, pass it through a large grinder grill. If the meat is not too fat, add finely chopped fat tail fat (fat should be at least a fifth of the total mass of minced meat).
Add finely chopped onions, finely chopped cilantro and  minced meat seasoning. You can add a little salt. (Do not salt the minced meat too much, otherwise you risk making the fried meat dry and tough.) Mix thoroughly for at least 10 minutes. Minced meat should not stick to your hands. We leave the prepared minced meat for two hours for the best combination of all the ingredients.
After the minced meat has rested, it should "sit" on the skewer. If you cook a Seekh for frying in a pan, and not over an open fire, instead of skewers, you can take wooden sticks for barbecue (soak them in water first). Make cutlets long and not thick.
There should be a very dense structure of the "sausage" after putting it on a skewer, without voids inside. To do this, be sure to wet your hands so that the minced meat does not stick to your hands when forming the Seekh, thereby not forming a void inside. We twist the edges like a candy wrapper, pay special attention to the edges, the fall into the coals begins precisely from the edges.
Fry the bassinets in a well-heated skillet with a minimum amount of fat.
If you are cooking on the grill, the coals should be very hot initially. The dish is most delicious on charcoal from oak, beech or cherry. As soon as the skewer from the cradle hits the brazier, the fat that holds it begins to melt, but due to the hot coals, the protein quickly seizes, which firmly holds the product and prevents it from falling.
On average, cooking time is 10-12 minutes. It is important to turn them over at least four times. This will help you achieve even roasting and a delicious golden brown crust. It is easy to check the readiness of the meat. Try to slide the skewer off the skewer - a well-done sausage slides off by itself.
Decorate with chopped herbs before serving. Pickled onions are also a good addition. Enjoy your meal!
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bbrandy2002 · 3 months ago
Fool’s Rush In
Part 15
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Book: The Royal Romance
Pairing: Liam x MC
Warnings: mild violence
Series Premise: With two weeks until Liam is to marry Madeleine – his pick during the social season – the guys throw him a bachelor party in Vegas. After a drunken night, he finds himself with more than he bargained for.
Thanks @burnsoslow​ for the beta read.
Supposedly, the more a person suffered in the name of love, the more it showed they really cared. 
At least, that's what Riley thought. 
After nightfall of this particular evening -- when she least expected it -- she never realized how much truth that belief held. 
Or how much it would hurt to sacrifice the one person who made her believe she was worthy of love and saw who she really was on the inside.
Her dainty arm -- a delicate bronze in color, sleek, with a glittering red strap across one shoulder -- linked through the arm of the man she had grown to love more than life itself as they entered the palace ballroom. Working tirelessly over the last week to ensure everything went off without a hitch had taken its toll on her. All she could think about, as she shook hands and charmed dignitaries with a sparkle in those twinkling brown eyes, was how much sleep she planned to make up for after the ball ended.
This ball was to introduce the King and his new bride to the Cordonian court for the first time. A show of solidarity and, hopefully, strength. A way to establish that what happened in a tiny chapel 10,000 miles away weeks ago between two strangers wasn't a careless mistake, and that she could handle the duties bestowed on her as a common American woman. 
Or at least pretend she could for now.
However, for the King and the "Jewel of His Heart" whom he escorted through the curious crowd of pretentious naysayers in extravagant gowns and tuxes, with their fake smiles and tedious posturing ...
It was nothing less than fate. 
Riley was the key that unlocked that safe space deep inside Liam's heart that had been sheltered for so long, waiting for the perfect person to come along and open it. This was the place where he kept his most sacred feelings: a genuine love, never-ending laughter, joy, romance, ecstasy, and every dream he ever held for the future -- one he presumed would never exist in any form he longed for. 
But she didn't just unlock it. Riley shattered it wide open, where everything came flooding out at once and consumed him like a raging wildfire. 
And it was the most remarkable, intoxicating experience of his life. 
Liam showed her off all evening as they mingled during their rounds, danced, and conversed with the variance of nobility. She was the sexiest woman in that room, and he'd dare say the looks of envy shot in his direction from high-class men as he proudly cavorted her around didn't bother him in the least. Not that that was her only quality -- far from it. There were so many things about Riley that were special. But he couldn't help feeling a sense of pride that she was all his.
And without question, he was all hers.
Seated at the head table, Riley swallowed a morsel of the veal medallion she wanted to be served for this occasion. When given a choice between fish and lamb, the fish never stood a chance. The memory of that smelly, god-awful lunch with Regina three weeks ago was not something her palate had forgiven her for yet. As wonderful and savory as this extravagant meal, covered in a light brown mushroom sauce and served with a side of broccoli rabe, was, it couldn't hold a candle to what she craved the most: a slice of white pizza from Carmine's back in Brooklyn.
Or a slab or two of the New Yorker.
With maybe some cheesecake.
Covered in chocolate.
And a sausage rice ball. A Frito pie smothered with sour cream. Definitely a rainbow bagel from The Bagel Store. Barbecue ribs and beans from the mom-and-pop diner hidden just off the strip in Vegas. 
Of course, her grandma’s country fried steak with white gravy sounded delicious too.
For sure, a fried Twinkie like the one she ate at the New York State Fair in 2013. 
"You've outdone yourself, sweetheart," Liam marveled while wiping at the corner of his mouth with a napkin. "The meal was delicious, and our guests appear to be enjoying themselves." The others seated at the table looked up, adding their compliments.
Still dreaming about a fat slice of New York-style pizza, Riley smiled graciously back at him, until she noticed the server refilling Liam’s glass with merlot, causing her to do a double-take. 
Hot tears pooled in her eyes, and a heavy feeling of sadness swelled in her chest as she panicked. "I asked for the Pinot Noir. Not the merlot,” she rasped meekly. “You don't like merlot, Liam. And the Pinot Noir was from the 'C' place where Duke Hakim lives. He'll be so disappointed and think I'm slighting his duchy. They’ll all hate me forever and ... wait a minute." She trailed off as a realization hit her, and Riley quickly glanced down at her plate before scanning each of the dishes from those seated around her.
The anxiety intensified; she could no longer suppress the heartbroken sob that wailed out of her. "Where are all the potatoes? We were supposed to have the potatoes, Liam. They didn’t serve the potatoes. Now the whole night is completely ruined, and it’s all my fault. I'm such a failure as a queen, and you should just send me to the dungeon now and throw away the key. I apologize to all of you for my incompetence and the lack of potatoes with your meal." Riley’s red-hot face, full of tears, plunged into the palms of her hands, then quickly sprung back up as Liam hesitantly tried to place a hand on her shoulder. A strong urge to use the restroom ended her crying spell as if it never happened. “Oh, oh. I gotta pee so bad. I’ll be right back.” She gave a warm smile and excused herself as she pushed her chair back and scurried merrily toward the nearest restroom.
Liam, Regina, Leo, Maxwell, and Olivia watched with confusion as she happily took off, not knowing what to say or what to make of the sudden shift in her moods.
“What the hell was that?” Olivia scowled, her eyes fixed on Liam.
“Is she all right, dear?” a concerned Regina asked.
Liam scratched the back of his head, nearly at a loss for words. “I ... I don’t know. I’ve never seen her that upset … especially over potatoes.” He paused in thought. “She was a little on edge this morning. Still, she’s been working a lot on the preparations and everything else going on. It must have gotten to her.”
Maxwell shrugged. “Maybe she just finally snapped.” 
Leo shook his head, swallowing a forkful of beef. “Or maybe she has the premenstrual syndrome.”
“Leo!” The group admonished.
“What?” Leo bit back, taking in each of their disappointed glares. “Don’t act like it’s not true. Trust me, when I have cramps and bloating, I can go from a happy little Leo to a Bertrand, just like that.” He snapped his fingers, following it up with a frown. “It ain’t pretty, you all.”
Maxwell looked across the table at Liam and agreed, “He has a point.”
Wanting to shed his skin and slither away, Liam pinched the bridge of his nose. “Can we not discuss something so personal and private, especially while several hundred people are dining around us?”
“I’m just saying, little brother, that you need to be understanding and gentle during this special time of your wife’s 'lady business.' You should speak softly and slowly to her because Shark Week messes with a girl's mind, man. Their brains short-circuit, and there’s nothing left up there but a couple of crickets and man-eating rattlesnakes. One second, you think she’s fine, but if you’re not careful, in the next second, you’ll find yourself with two venomous fangs rattling from your nut sack, dude. She will tear you apart and spit you out like a rabid dog. You can make it through these next few days, but only if you take my advice.”
“That is the single dumbest thing I’ve ever heard you say,” Olivia spat, boring her eyes into him. “And you’ve said a lot.” She turned to Liam, whose face was slightly pale and void of expression. “Don’t listen to his sexist drivel. Why you haven’t declared him insane yet is beyond me. You should have sent him away with that filthy hairball to Valtoria you had caged earlier.”
“IT WAS MONGO!” Leo erupted, causing the dishes on the table to clatter as he jumped to his feet and hovered over the redhead. Every head in the ballroom whipped around to see what was happening, and a deafening silence filled throughout. Even the orchestra stopped playing their classical tune.
A wide-eyed Regina smiled sheepishly as she glanced out at the quiet audience who were waiting to see what all the fuss was about. She thought fast before calling out, “We were just playing a little game of … 'It was Mongo.'” The former queen snatched Maxwell’s Sunset Rum punch from his hand, thrusting the drink up at her stepson, towering beside her, and instructed in a grandmotherly tone, “Be a good lad, Leo. You lost this round. It's time to chug-a-lug, my boy.” With his face burning, Liam slid down in his seat.
“Ooooo, I wanna go next.” Maxwell bounced excitedly while the guests resumed the festivities. "How do we play?"
“I think I want to go, too,” Liam replied, straightening back up before hurling his napkin on the table. “I’m going to go find Riley.”
Riley exited the ladies' room, clutch in hand and a fresh dab of clear gloss gleaming on her pink lips. She stopped walking just as the door closed behind her and smiled with a look of surprise at seeing Liam leaning against the opposite wall. "What are you doing out here?"
He pushed himself off the wall, closing the distance between them and meeting her in the middle of the empty corridor. They wrapped their arms around each other, indulging in the warmth of their lovers' embrace. "Would you believe me if I told you I just missed you?" he answered, placing a tender kiss on her lips that skimmed lower to her jawline. 
"I missed you, too," she moaned with each gentle pressure of his seductive lips, suckling and nibbling along the spot that trailed behind her ear that he knew drove her crazy. "But something tells me that's not the only reason you left the ballroom."
Their gazes met simultaneously. "Leo."
Riley chuckled softly. "Do I even want to know?"
Liam sighed, smoothing back a loose hair behind her ear. "You know my brother and his wonderful words of wisdom." There was no way in hell he would tell her what they really discussed after she left; he could only imagine her embarrassment. "Everyone was just a little worried about you, that's all."
"I didn't mean to scare everyone. I just wanted tonight to be perfect. Instead, so many things went wrong. I can only assume what the court thinks about me now." She lowered her gaze to the red carpeting where they stood. "I let you down."
"I don't want to ever hear you say that again. Riley, sweetheart, you can never let me down. Do you understand that?" Liam lifted her chin; her tentative eyes stared back at him for a moment before nodding. "Good. And just so you know, our guest are used to bombings, stabbings, kidnappings, shootings, and terror plots at most of my palace events --"
"Wait. What?"
" -- I assure you, just the fact alone, that none of that took place tonight, and they're all going to leave here soon -- alive -- will be huge for them. Not having potatoes with the meal or the right wine was the least of their worries. They will consider this night a success. And a testament to their new queen. You should, too. I'm so very proud of you."
"I have so many questions about everything you just said."
Liam smiled, caressing Riley's petal-soft cheeks and lowering his head to kiss her again. "All in due time, my love.”
Riley let out a deep, drawn-out yawn she lightly covered with her palm before stretching and rolling her neck. A couple of weeks' worth of planning and endless decisions had left heavy tension in her shoulders and overwhelming exhaustion like nothing she'd felt before. None of it went unnoticed by Liam, who placed his hands on her shoulders and gingerly kneaded the taut muscles. 
"What do you say about heading back to our quarters, taking off all of your clothes, and I'll be up soon to massage this gorgeous body from head to toe? And hopefully, when I'm through, you'll massage parts of me, too … with any part of your body that you'd like." His lips curved into an inviting smile.
"Mmm, that's tempting," she purred, rubbing her hands over his ample chest. "But I can't just leave. It's the Queen's Ball. Without me, it's just ... The Ball." She chuckled, despite herself.
“Don’t you worry your pretty little panties over the ball. Just go upstairs and take them off. I’ll handle everything down here. Then … “ He squatted down to her eye level. “ … I’ll handle you.”
Her heart fluttered every time Liam spoke to her that way. The way he desired only her. She bit the corner of her lip teasingly. “I love you so much.”
Liam smiled. “You better. You’ve got one hell of a husband. I’d even venture to say you’re the luckiest woman on the whole damn planet right now.” Before Riley could respond to his jest, he put both of his hands on her cheeks to hold her head still and began placing playful, wet smooches all over her face, causing her to laugh riotously. After a few seconds of her squirming around and cackling at his antics, he paused to look at her. “You know I love you, too. Now go on up. I’ll be right behind you soon.” 
With a pat to her backside, they went their separate ways.
Liam returned to the ballroom, having offered to finish what little time was left without her. He would offer his apologies for her absence, but in reality, the King couldn’t have cared less what anyone there thought. Since his bachelor party weeks ago, he had grown from a man who had no choices to one who made his own. His marriage and relationship with Riley came first. Her wellbeing was the main priority -- to hell with anyone who had a problem with that.
As Riley placed a hand on the elegant wooden handrail of the grand staircase and took the first step up, her thoughts meandered to where she had been in her life one month ago and how vastly it had changed in such a short time. For the first time in years, she was happy, and it felt so good to be in that place where she could finally let go of the past and move on. Liam was a game-changer, and she was thoroughly convinced he was the only person on the planet who could have gotten her out of her own head and to this level of blissful existence.
Rounding the corner at the top of the stairs, she reached into her clutch to pull out the key card to her quarters, exhaustion slowing her strides. Shuffling past a row of closed office doors and framed artwork, she made her way to the residential wing. 
The squeak of a door behind her and the click of heels drew her attention, causing her to stop and turn to see who was there. 
The color drained from her face as Madeleine casually stepped out, her hands behind her back and a devious, unsettling grin cemented on her face. 
It wasn't the fear that made Riley's heart pound with a sickening thud, but more shock than anything. No one had seen or spoken to the Countess since the confrontation in Las Vegas when she showed up unexpectedly after finding out Liam had married Riley the night prior. 
Now, suddenly, there she was, as if out of nowhere, a gleam in her eye, looking all too pleased to have this run-in with Riley.
"A little dramatic, don't you think?" Riley scoffed, taking one step back the closer Madeleine approached. "What are you even doing here?"
"I'm not going to hurt you, if that's what you're worried about," she answered contemptuously. Her green eyes drifted to one of the cameras mantled at each end of the hallway. Riley placed a shaky hand over her stomach, letting out a low, relieved breath, hoping that was the truth. "Not physically, anyway."
"Well, that sounds promising," Riley replied sardonically. "Now, if you don't mind ..." She turned away, wanting nothing more than to escape this conversation and make it back to her quarters. 
Madeleine reached out and grabbed the Queen by her elbow, pulling her back and harshly twisting her around so they were now face-to-face. "You're not going anywhere until I'm through with you," she hissed with an icy glare. "I told you I would make you regret what you've done."
Riley jerked her arm, trying to free herself. "Let go of my arm, Madeleine!" 
"Not until you hear what I have to say."
"I'm not interested in anything you have to say! Now LET ME GO!" Riley hoped someone heard her yell or at least witnessed what was happening on the camera. Where the hell is security?
While continuing to struggle to free herself, she reached up with her free hand in an attempt to pry off Madeleine's bony fingers that were squeezing tight grooves around her elbow, her manicured nails digging deeper into Riley's skin. "You're hurting me. I said to let me go."
"Very well, then." The woman, who had twice lost her chance at the crown, released her firm grasp, knowing that the momentum would cause Riley to stumble back as soon as she let go. 
Just as predicted, Riley planted a foot behind her for leverage before drawing her arm back as hard as she could, one last time. Her eyes grew wide, and she let out a sharp gasp that sounded well down the corridor. Riley sailed backward, tripping over herself and toppling to the ground. She finally landed with a hard blow on her backside, the rear of her head just inches from slamming to the floor.
A shockwave of pain coursed up Riley's spine from hitting so abruptly. Before she had a chance to respond or process what happened, Madeleine crouched down beside her, holding a DVD up and gaining Riley's attention. 
The pain had morphed into a throbbing ache that was soon forgotten as the Queen stared quizzically at the object displayed in front of her like a grand prize. 
"What is that?" her voice trembled.
"It's my ace in the hole," Madeleine stated, then wagged a finger. "Someone used to be a very naughty girl." 
Furrowing her brows, Riley responded. "I don't know what you mean."
"You know precisely what I mean, but just in case, please allow me to refresh your memory," Madeleine smirked before rising to her feet and prancing around as if she were having the time of her life. "I did a little digging after my brief visit to Las Vegas and came across a man who knew you very, very well at one time. I made some calls. We exchanged e-mails, a transfer of money or two. And he was all too eager to accept my offer of payment for any dirt he could give me on you."
There was no point in asking "who" -- she already knew; the thought made her nauseous. Riley closed her eyes and muttered. "Tyler?"
"Yes," Madeleine beamed, " Your ex-husband. He had a lot to say about you."
"I'm sure he did. Does it even matter to you that he's a liar and a cheat -- not to mention greedy? He would make up anything if he thought he could profit off of it."
"Oh, it matters. Personally, I don't believe a damn thing he had to say. Honestly, Riley ... even someone like you could have done better than that slime."
Riley cringed in pain as she pushed herself off the floor and turned to her oppressor. "Just get to the point, Madeleine. Clearly, he gave you something you thought was valuable enough to use against me, so just spit it already."
Madeleine smiled, "How very astute of you. You're correct. He did." She held up the disc as Riley regarded it suspiciously. "On this disk are several hours of the two of you ... together. Very graphic, if I do say so myself." Riley's jaw dropped upon hearing those words as Madeleine continued, "Now don't worry. I only watched it long enough to make sure the video was legit --"
"Give me that!" Riley reached out to snatch the DVD, but Madeleine pulled it away just out of her grasp. A burning sensation filled inside her chest and spread across her face. "You're lying. I never made videos like that."
"Oh, I think you did," the blonde countered with a mirthful tone. "You just didn't know about it. Your ex admitted as much to me ... an asshole move, for sure. But nonetheless, I purchased the copy from him for a hefty sum. And ... well ... here we are now. You're more than welcome to take this disc and see for yourself; I have it downloaded as a backup, knowing you'd want proof."
At that moment, all Riley wanted was for Liam to walk down that corridor where she now stood, pick her up in his arms, whisk her away to safety, and tell her it was all a bad dream. Not that she did anything wrong -- she was married at one time to the man, presumably on the video, and would have been a consenting adult. 
No, it was the fact that Tyler Brooks had taken intimate videos with her during their marriage, without her knowledge. Now Madeleine had possession of them.
God only knew what she planned to do with them, but Riley had a pretty good idea. "What do you want?" she whispered in defeat, afraid to hear the answer.
Madeleine grinned from ear-to-ear. "For you to leave Cordonia tonight and never return, or I release everything to the press."
Riley shook her head. "No. As much as I don't want anyone to see that video, I did nothing wrong, and I won't be blackmailed or intimidated by you so that you can get your grubby little paws on the crown."
"Is that so?" It wasn't a question so much as a remark meant to convey who was in control. 
Maintaining her position, Riley raised a brow, refusing to give in.
Madeleine was far from giving up, though; she had manipulation in her blood. "Very well, then. I'll release the video in the morning. It should be interesting to see how the world reacts to yet another scandal by this monarchy. Their Queen plastered all over the internet again, except this time, uploaded on every porn site on the web. 
"The news will run the story with your blurred-out silhouette in the background. Your father will see it, and his business will become a target.: Your friends. Family. Students. They'll all be inundated with your sexual proclivities. But the worst part will be the tribunal. The council will have no choice but to question Liam's decision-making abilities after not only squandering his pick of queen on some American nobody, but now one whose ass will be featured on the desktops of teenage boys across the world. It's a shame that he'll lose his reign, all because of you. Would you really do that to Liam? Do you genuinely believe you're worth all the trouble it will cause him?"
Riley froze. She knew Madeleine was taunting her with the people she cared about the most. The last thing she wanted was to embarrass each of them. But to possibly cause Liam to lose his legacy, his birthright, and the rulership of a country he loved so much? It was something she couldn't shake. 
Staring blankly, twisting the bands of gold that belonged to Liam's mother, she couldn't get the question Madeleine just asked out of her mind: Did Riley believe she was worth the trouble it would cost him? 
Nothing was damning on that video, aside from the fact that she never knew it existed. But she already had so much to prove; another video in the press' hand would tarnish Liam. Maybe the Countess of Fydelia was right: He would lose it all.
"Time is ticking," Madeleine reminded Riley as she tapped her watch. "What's it going to be?"
@burnsoslow​ @dcbbw​ @ao719​ @hopefulmoonobject​ @jessiembruno​ @texaskitten30​ @janezillow​ @merridithsmiscellany-blog​ @mskaneko @callmeellabella​ @queenjilian @sirbeepsalot @drakexwillow @caroldxnvxrs​ @jovialyouthmusic​ @forthebrokenheartedthings​ @bebepac​ @kingliam2019​ @lovablegranny​ @cordoniaqueensworld​ @amandablink​ @liamxs-world​ @choiceskatie @iaminlovewithtrr @hopelessromanticmonie @charlotteg234 @annekebbphotography​ @txemrn​ @thecordoniandiaries @alyssalauren​ @cordonianroyalty @monsoonbloom12 @mom2000aggie​ @theroyalheirshadowhunter​ @princessleac1​ @kimmiedoo5​ @graceful-leah​ @iam-the-kind-and-thoughtful @thegreentwin​ @gkittylove99​ @cinnamonspongecake @lifeaskim @neotericthemis​ @pink-diamond13​ @walker7519 @natureblooms24​ @yourmajesty09​ @gabesmommie1130​ @sweatyrysconnoisour @kat-tia801​ @debmcg1106
Liam x MC: Cordonia-gothqueen
FRI Series Tags:   @narrytheworld​​  @queenwalton​  @cordonianprincess​        @zaffrenotes​ @zilch3​  @drrookie​ @sfb123​​
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