We are so fortunate here in New Zealand to have such a large variety of fish available from the cool, clear waters off our shores. The New Zealand fishing industry is closely monitored and according to Seafood New Zealand, 97% of our fish catch is from sustainable stocks. The sustainability of New Zealand fish stocks … Read more
Serves 4 | Cooking time: 40 minutes | Method: pan fry Ingredients 4 x 180g tarakihi fillets 2 tomatoes, cut into wedges ¼ telegraph cucumber, deseeded and diced ½ yellow capsicum, sliced ½ red onion, sliced 2 tbspn fresh mint leaves, chopped 1 lemon, zest and juice 2 tbspn Italian parsley, chopped freshly ground salt … Read more
Method Beat 1 egg in a bowl, add 250g whitebait and season. Mix together gently with a fork. Heat a non-stick pan and add a little butter. Place dessertspoonfuls of the whitebait mixture into the pan and cook for a couple of minutes each side. Drain the fritters on paper towels. Serve with a squeeze … Read more
Serves 4. Ingredients 600g fresh salmon fillet, cut into 4 pieces 2 red capsicum 1 shallot, finely diced 1 clove garlic, chopped olive oil 2/3 cup water 2 tomatoes, diced salt and freshly ground black pepper 2 slices bread, crusts removed 1 teaspoon picked fresh thyme 2 tablespoons chopped parsley 2 teaspoons snipped chives 1 … Read more
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