Are You a Good Poacher?

And we’re not talking eggs here!

Poaching gives tender and moist results. Poached meat can be used as the basis for recipes or on its own for salads and sandwiches depending upon the cut used.

• Trim any excess fat from the meat.
• Place meat in a single layer in the pot with any any herbs, spices and seasonings.
• Cover with water. As a general rule, the meat should be reasonably snug in the pot, and the water about 3cm higher than the meat.
• Bring to a simmer, but do not boil, and reduce heat to a gentle simmer. A simmer mat is useful if using gas. Cover and simmer gently until tender when tested with a skewer.
• If serving hot once poached, leave the meat in the poaching liquid for 15 minutes before carving. If serving cold or if you want to use the meat later, leave it covered in the liquid until cold.

Poached meat can be kept in the fridge for 3-4 days.

Suggested spices to add, depending on the desired flavour

• Bay leaf, shallots, sprigs of thyme, oregano or other herbs, garlic cloves, lemon slices, whole black peppercorns.

Suitable cuts for poached meat

• Beef – chuck, brisket, blade, short ribs. General cooking times 30-40 minutes per 500g.
• Lamb – neck chops.
• Chicken – breast (skin on or skinless), thigh (skin on or skinless). Poach for about 15 minutes.