Never underestimate the power of seasoning and the extra flavour it adds to your meat. The trick is how much, what seasoning, and when to season. Our chef clients are not scared to season! So, when is the right time to season? Evidence shows that you should cook right after salting your meat or let … Read more
Ingredients 500g boneless New Zealand pork belly, sliced into thin strips. Zest and juice of 1 orange Zest of 1 lemon 2 tbsp extra virgin olive oil 20g fennel fronds 20g Italian parsley 20g mint leaves 1 tsp flaky sea salt 1 tsp cracked black pepper Method Lay the pork strips into a deep dish … Read more
Ingredients Lamb 4 Quality Mark lamb leg steaks 1 punnet cherry tomato, halved ½ cup light sour cream handful of fresh mixed herbs, chopped (e.g. parsley, mint, chives) Potato cakes 3 spring onions finely chopped 1 tbsp capers grated zest of 1 lemon 3 tsp lemon juice 1 egg lightly whisked ⅓ cup finely chopped … Read more
Ingredients 4 Quality Mark beef cheeks 1.5 litres beef bone broth 1 celery stalk, sliced 1 carrot, finely sliced 1 onion, finely diced 2 bay leaves 1 tsp peppercorns 1 cinnamon stick 2 cups red wine Method Trim any remaining sinew and fat from around the beef. In a large heavy bottomed frying pan, brown … Read more
Here’s a new take on an old favourite. Quantities serve 6-8. Ingredients 1.5kg Quality Mark corned beef 1 onion, cut into wedges 1 green apple, peeled and cut into wedges 4 cups ginger beer Glaze 1 tbsp Dijon mustard 1 tbsp brown sugar Ginger and mustard sauce 2 tsp grated fresh ginger 50g butter 4 tbsp white flour 2 cups chicken stock 2 tbsp Dijon mustard … Read more
Chicken is a versatile meat and can be cooked in so many ways, but it is important that it is cooked correctly and fully. Chicken should be completely defrosted before cooking and fully cooked before eating. The internal temperature should reach a minimum of 75°C. Suggested cooking times may vary depending on your oven and … Read more
Mince is incredibly versatile and goes a long way to feed the family. It needs a small amount of fat but not too much. Browning the mince before using for a bolognaise sauce really brings out the flavour of the meat. However, it can sometimes be difficult to separate the mince out evenly without lumps. … Read more
Ingredients 200g NZ pork mince 1 spring onion, finely chopped 1 tbsp chives, chopped 2 tbsp soy sauce 2 tbsp oil 1 cup water 20 round dumpling wrappers Sweet chilli sauce Method In a bowl, combine NZ pork mince, spring onion, chives and soy sauce. Place 1 tsp of the pork filling in the centre … Read more
All our pork and bacon comes from Fresh Pork NZ based in Levin. Pork contains essential vitamins including B12 and B6 which assist with metabolism and energy production. It also contains minerals such as zinc, iron and magnesium which are vital for the production of thyroid hormones and for maintaining a healthy body and mind. … Read more
We all like a tender steak. The way you cut your steak can assist in this (as well as cooking it correctly and resting it). Some experiments have shown that cutting meat against the grain made a steak four times more tender than cutting with the grain, so it’s worth knowing how to do it … Read more