I’ve always wondered how Mother’s Day (and Father’s Day for that matter) came about. Was it purely commercial or is there more to it? A bit of research has answered my question. Following the death of her beloved mother in 1905, American woman Anna Jarvis sought a way to honour both her mother and all … 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
How many times do we say to ourselves, “wouldn’t it be great to pull a nutritious meal out of the freezer to heat and eat in half an hour?” It’s easier than you think! The best meals for freezing are stews, mince recipes, soups, casseroles, slow cooked and pies. It involves a little more planning … Read more
Defrosting a turkey Make sure you get your turkey early enough so you have enough time to defrost it. Defrost your turkey in the fridge as this allows even, safe defrosting in summer temperatures. Allow it to defrost for 2-3 days before you want to cook it. Place in a dish with sides to catch … 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
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
We’ve all seen people hack away at a chicken and totally destroy it! There is a simple process to carving a chicken, so it looks attractive on your plate. Here are our tips on how to carve a chicken: Ensure your chicken is cooked well until the juices are no longer pink and run clear. … 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