Ingredients 750g Quality Mark diced beef (blade steak, chuck steak or gravy beef are ideal). Diced into 2-3cm chunks. 1 diced eggplant 1 diced red capsicum 1 diced onion ¼ cup chopped black olives ¼ cup chopped sun-dried tomatoes 2-3 tsp garlic cloves 1 tbsp capers 1 tbsp oregano ¼ cup tomato paste 2 tbsp white flour 1½ cups beef stock ¼ cup red wine Method To slow-cook filling: … Read more
Ingredients 600g Quality Mark gravy beef pinch of salt pinch of black pepper 3 tbsp white flour dash of canola oil 2 tbsp tomato paste 2 cups beef stock 250g chopped button mushrooms 2 tsp brown sugar 1½ cups grated carrots 1 celery stalk 2 tbsp chopped fresh thyme 1 bay leaf 1 tsp paprika To assemble: cheddar cheese 1-2 sheets puff pastry 1 egg beaten with a 1/4 cup … Read more
It’s a Kiwi thing, right? I have New Zealand friends living in the US who can never find a decent pie. One of the first things they when they arrive back in NZ (when they can get here of course) is to find a tasty Kiwi pie. Pies are a great meal in winter; in … Read more
A number of years ago we hosted an “Awesome Offal Sunday Lunch” for friends and clients. It was before offal became fashionable again and our luncheon created the opportunity for 25 offal lovers to feast on what they loved to eat. Each guest was challenged with creating an offal dish using their favourite offal cut. … Read more
Beef brisket is an old-fashioned cut has become very trendy in recent times. One of our chef clients in 2018 ran a meat smoking class for the Wellington on a Plate festival using beef brisket. It’s a versatile, economical cut that if cooked quickly will be tough but when cooked slowly results in flavoursome, succulent … Read more
Prep time: 1 hour | Cook: 12 mins | Serves 4 | Excellent source of iron There’s something delicious about eating meat off the bone and these BBQ short ribs are the perfect way to do so. Ingredients Beef short ribs (10 to 12) ½ cup sweet chilli sauce ¼ cup tomato sauce ¼ cup soy sauce … 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
