Kiwis love BBQs, but let’s face it, no one likes to do the BBQ cleaning! Still, a thorough clean annually will ensure your BBQ lasts and you’ll be able to get rid of all last year’s grease and grime build up that you really don’t want to be serving up with this year’s barbecue meat. This … Read more
Prep time: 10 minutes | Cooking time: 1½ hours, plus 10-15 minutes for crackling Ingredients 1.8kg New Zealand pork belly, boned 1 tsp flaky salt ½ cup thick tomato puree ¼ cup maple syrup 1 tbspn sweet soy sauce 1 tsp hot chilli-garlic sauce To serve Steamed Asian greens. Method Preheat the oven to 150°C. … Read more
Ingredients Salad 1 tomato, finely diced ¼ red onion, finely diced 6 chives, finely diced ½ yellow pepper, finely diced 2 tomatoes, seeded and cut into very thin wedges (strips) Balsamic reduction glaze Scallops 16 scallops, roe on (4 per person) Cracked black pepper & flaky sea salt Extra virgin olive oil 200g haloumi cheese … Read more
Every seafood-lover has their favourite scallop recipe. New Zealand scallops are some of the best in the world and are found around our coasts in sandbanks and mudbanks of sheltered bays. They lie in the seabed with the flat shell facing upwards and are found singly or in group beds. New Zealand scallops are caught … Read more
Prep time: 25 mins | Cook time: 15 mins | Serves 4 | Good iron source Ingredients Lamb 3 x Quality Mark lamb rumps Stuffing 1 handful baby spinach leaves 75g creamy feta Hollandaise sauce 200g unsalted butter 3 tablespoons white wine vinegar 2 whole black peppercorns 3 egg yolks juice of ½ lemon To … Read more
It’s always great to have some meat on hand in the freezer. It makes planning for meals easier, plus you can take advantage of purchasing when meats are on special. There are a few things to consider when freezing meat, so here are a few tips: Meat should be well trimmed, as fat can turn … Read more
In recent years, I have started using a meat thermometer to tell when my meat is cooked to perfection – and they work! There is quite a science behind it and the degree of “doneness” all comes down to the internal temperature of the meat. Meat thermometers are ideal for roasts of any sort, and … Read more
Prep: 20 mins | Cook: 50 mins + resting time | Serves 4-5 | Excellent source of iron | Low sodium Ingredients 2, 7-bone Quality Mark lamb racks, fat trimmed 60g butter 2 tablespoons marmalade or apricot jam 1 heaped tbsp wholegrain mustard ½ cup coarse breadcrumbs (or use Japanese panko crumbs for that extra special … Read more
Prep: 15 mins | Cook: 2½ hours | Serves 4 This Mediterranean-inspired dish is sweet sophistication, with the meltingly tender beef paired beautifully with the sweet flavours of the dry fruit and cinnamon. Serve with Israeli couscous and let the compliments roll in. Ingredients Beef 600g Quality Mark beef cross cut blade steak, cut into … Read more
Prep: 1 hour | Cook: 3½ hours | Serves 4-6 | Low fat | Excellent source of iron | Low sodium Beef cheeks, when cooked long and slow result in tender, juicy and flavoursome beef. When paired with silky smooth polenta, doused in a rich sauce spliced with a little orange for freshness, you have … Read more