Seems simple enough – mix the marinade and add the meat. Make the most of your summer marinades with these suggestions. The secret to tasty marinated meat is time. For optimum results, you need to allow enough time for the meat to soak up the flavours of the marinade. Marinades that are herb and spice … Read more
People are often unsure how long you can keep meat in the fridge. We often get asked about this, so here is some basic guidance. Providing the products are retained in their vacpack unopened and kept at low temperatures (below 4C), the following can apply: Chicken and sausages – may be kept for up to … Read more
Ingredients 4 x NZ pork fillets, approx. 150-180g each ½ tsp salt Black pepper Juice and grated rind of 1 orange ½ cup tomato sauce or ketchup ½ cup balsamic vinegar Small bunch fresh thyme 3 garlic cloves, finely chopped 1 tbsp smoked paprika 1 tsp fennel seeds 1 tsp cumin seeds 3 cloves Method … Read more
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, … Read more
It’s incredibly disappointing when the pork crackling doesn’t crackle! Here is the best way to ensure you get the right amount of crunch with your pork roast. Best cuts for a pork roast with crackling are pork loin boned and rolled, rolled pork shoulder, and pork leg roast. Pat the skin dry so there is … Read more
Ingredients 2-2.5kg boneless NZ pork shoulder 3 tbsp brown sugar 3 tsp salt 1 tsp smoked paprika ½ tsp black pepper 2 tsp crushed red pepper flakes 1 tsp garlic powder 1 tsp mustard powder 1 tsp cayenne pepper 1 onion, quartered 1 cup cider vinegar 1 tbsp Worcestershire sauce BBQ sauce to taste Method … Read more
When it comes to Christmas food, traditions are a key part of the celebrations. Sitting down with family and friends and feasting together is a classic way to spend the day. And for many the dishes are steeped in tradition and made with great care and love. My family has always enjoyed wild duck for … Read more
Lamb and pomegranate tagine is our current favourite lamb shank recipe. We cook it in our oven in an iron casserole dish and often use pumpkin as an alternative to the chickpeas, which is equally delicious. Add the pumpkin after about the first hour of cooking. Ingredients 2 tablespoons olive oil 2 teaspoons sesame oil … Read more
Most New Zealand meat is from grass-fed animals In New Zealand, the majority of our beef and all of our lamb is totally grass-fed, something we are immensely proud of and which sets us apart from so many other meat-producing countries around the world. Our country’s extensive pastures provide year-round grass in most areas and … Read more
