I love it when I find old recipes of my mum’s, written out by hand, and tucked away in a drawer. Check this one out for baking a ham from scratch, just like she use to do on the farm every Christmas. This is virtually unheard of these days as most people buy a ham … Read more
This old-fashioned cut has become very trendy in recent times. One of our chef clients this year (2018) ran a 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 and tender dishes. … Read more
Beef short ribs is a cut that responds well to slow cooking, resulting in a rich and tasty dish. Winter is the perfect time of year to try them. Once destined for the “mincer”, beef short ribs now have a new lease of life as one of the “fashionable” meat cuts, and yet are still … 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
Nothing beats walking into the house on a freezing winter’s night to the aroma of dinner well on the way. Herein lies the appeal of slow cooking in a cooker or crockpot. There are numerous options for slow-cooked meals. Choosing the right cut of meat is especially important. Because the process is long and slow, … Read more