The cut The brisket is the muscle found in the lower chest or pectoral. This cut comes from a large working muscle that supports a large percentage of the body weight requiring a significant amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling, barbecuing, and braising. … Read more
INGREDIENTS: 4 x New Zealand pork steaks (approx. 150g each), trimmed of external fat 1 Tbsp olive oil Salt and pepper Roast Veggie Salad 1 beetroot, cut into 2cm pieces 1 carrot, cut into 2cm pieces 1 kumara, cut into 2cm pieces 1 red capsicum, cut into 3cm pieces 1 red onion, halved and … Read more
When it comes to versatile cuts of meat, boneless, skin-on chicken thighs are a true star in the culinary world. Their rich flavor, tender texture, and adaptability to various cooking methods make them a staple in many kitchens. Whether you’re a seasoned chef or a home cook looking to expand your repertoire, chicken thighs offer … Read more
Serves 6 Preparation: 30 mins Cook time: 20 mins Combine all ingredients for the sauce. It is better if done the day before and allowed to rest overnight in the fridge. Use at room temperature. Preheat oven to 200 ̊C. Heat 1 tbsp oil in sauté pan, sear seasoned venison and place in oven, roasting about … Read more
The shoulder has an incredible flavour, and cooking it on a low heat for a long time gives you beautifully tender meat that falls off the bone. Smothered in a rich gravy from the cooking juices, you’ll be in heaven with this meal. And the best part is it’s dead simple to make. Ingredients … Read more
4 x New Zealand pork steaks 3 Tbsp honey 4 Tbsp Worcestershire sauce 1 Tbsp light soy sauce Mashed Potato 8 medium potatoes 2 cloves garlic 50g butter 1/2 c milk 3 Tbsp finely chopped chives Salt White pepper Corn Salad 2 corn cobs 2 cups baby spinach or wild rocket 50g cherries, … Read more
The cut Derived from the loin and cut from the rack, the cutlet is made up of the eye of loin muscle, a rib bone and a cap of fat. During cooking, the cap helps the cutlet retain moisture and imports a rich flavour into the meat. Versatile and easy to cook, cutlets are tender … Read more
Served with a fresh herb and homemade mustard butter, this delicious roast lamb rump recipe is guaranteed to please. Lamb rumps are juicy, hugely flavoursome and have great texture with no pesky bones. Just make sure you only cut them after they are cooked and rested for maximum juiciness. 4 Serves 10 mins prep time … Read more
The cut: The scotch fillet is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the scotch fillet tapering slightly towards the chuck end. How to cook: Best cooking methods … Read more
