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
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
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
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