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Custom Meat Orders: How Retail Butchers Can Tailor to Your Unique Preferences

Posted on: June 9th, 2023 by gherkinmedia No Comments

When buying meat products, the options at your local grocery store may not always meet your specific needs. That’s where custom meat orders come in. Working with a qualified butcher who can create a personalized order that caters to your unique preferences. This article explores the benefits of custom meat orders, how to find retail butcher shops and the custom order process.

The Benefits of Custom Meat Orders:

The biggest advantage of custom meat orders is the ability to personalize your cuts and portions. Your butcher will sell meat directly, so you can request specific meat cuts, choose the size and thickness of your portions, and even select the packaging that suits your needs. This level of personalization ensures that you get exactly what you want and reduces food waste.

In addition to personalization, custom meat orders provide quality control and transparency. Working with experienced butchers ensures that the meat you receive is the highest quality and comes from reputable sources. You can also ask questions about the meat’s origins, processing, and handling to ensure it meets your standards. A qualified butcher will have their New Zealand Certificate in Trade butchery and be an expert in their field.

Another benefit of custom meat orders is the ability to support local businesses. Your local butcher shop is often a small, family-owned business that relies on the support of its community. By placing a custom meat order, you can support these businesses and help them thrive.

Finding a Retail Butcher for Custom Orders:

To find a retail butcher for custom meat orders, research local options. Look for butchers specialising in custom orders and having a good reputation in your area. You can also ask for recommendations from friends or family members who have placed custom orders.

Once you’ve identified potential butchers, contact them to discuss your needs. Ask about their experience with custom orders, availability, and pricing. Make sure to communicate your preferences clearly to ensure that they can meet your needs.

Understanding the Custom Order Process:

The custom order process typically involves choosing the right cuts of meat, selecting the quantity and packaging, and setting a budget. You can also customize seasonings and marinades to suit your taste preferences.

It’s important to plan ahead when placing a custom order. Make your order at least 2-3 weeks in advance to ensure availability. You should also communicate any dietary restrictions or allergies to your retail butcher to ensure they can accommodate your needs.

Customizing Seasonings and Marinades:

When placing a custom meat order, don’t forget to consider the seasonings and marinades that will enhance the flavour of your meat. By customizing your seasonings and marinades, you can create a dish that suits your taste preferences and complements your meal. Here are some tips for customizing your seasonings and marinades:

Explore different flavour profiles: There are endless flavour combinations, whether you prefer bold and spicy or subtle and savoury. Consider trying new herbs, spices, and sauces to find the perfect blend for your dish.

Discuss dietary restrictions: If you have dietary restrictions, communicate them to your retail butcher when placing your order. They can suggest alternative seasonings and marinades that suit your needs.

Experiment with ratios: When creating your own seasonings and marinades, play around with the ratios of ingredients to find the right balance of flavours. Start with small quantities and adjust as needed.

Planning for Special Events and Occasions:

Custom meat orders are great for special events and occasions, such as holiday meals, graduation parties, and wedding receptions. By placing a custom order, you can ensure that your meat is tailored to the size and preferences of your guests. Here are some tips for planning for special events and occasions:

Determine your guest count: Before placing your custom order, determine how many guests you’ll serve. This will help you choose the right quantity of meat.

Consider dietary restrictions: Make sure to ask your guests about any dietary restrictions or allergies so that you can accommodate their needs.

Coordinate with your retail butcher: When placing your custom order, communicate the details of your event with your retail butcher. They can suggest the right cuts and quantities of meat and offer tips for preparation.

Storing and Cooking Custom Meat Orders:

Proper storage and cooking are essential for ensuring the quality and safety of your custom meat order. Here are some tips for storing and cooking your meat:

Store meat in the refrigerator or freezer: Store your meat as soon as possible after receiving it. Follow the storage guidelines provided by your retail butcher.

Follow the correct cooking methods and guidelines: When cooking your meat, follow the temperature and cooking time guidelines to ensure it is cooked safely and thoroughly.

Consider serving suggestions: Your retail butcher may have suggestions for how to serve and present your meat. Consider their recommendations for a memorable and delicious meal.

Frequently Asked Questions

Q. How far in advance should I place my custom meat order?

It’s recommended to place your order at least 2-3 weeks in advance to ensure availability.

Q. Can I request specific cuts of meat for my order?

Absolutely! Retail butchers specialize in custom cuts and can cater to your specific needs.

Q. What if I have any dietary restrictions or allergies?

Communicate your restrictions or allergies with your retail butcher to ensure safe and appropriate options.

Q. Will it cost more to place a custom meat order?

Custom meat orders may have a higher price point due to the personalized nature of the order. However, the quality and satisfaction of receiving exactly what you want is still great value and worth the investment.

In conclusion, custom meat orders provide a personalized, high-quality option for meat purchases. By finding a retail butcher, understanding the custom order process, and customizing your seasonings and marinades, you will have a dish that suits your unique taste preferences. Custom meat orders are also a great option for special events and occasions, as they can be tailored to the preferences of your guests. Proper storage and cooking are essential for ensuring your meat’s quality and safety, so follow the guidelines provided by your retail butcher. Whether you’re planning a family dinner or a special event, consider placing a custom meat order for a delicious and satisfying meal.

If you want to personalize your meat purchases and support the Retail Meat Industry, consider placing a custom meat order with your local retail butcher. With the ability to tailor your cuts, portion sizes, and seasonings, custom meat orders offer a level of personalization and quality that can’t be matched by store-bought meat. Whether you’re planning a special occasion or want to enjoy a delicious and satisfying meal, custom meat orders are a great option. So start researching retail butchers in your area and get ready to place your first custom meat order today!

From Farm to Table: An Inside Look at How Retail Butchers Source High-Quality Meat and Ensure Top-notch Standards

Posted on: May 18th, 2023 by gherkinmedia No Comments

Retail butchers play an important role in providing high-quality and great-value meat to customers. However, sourcing meat and ensuring quality standards can be complex and challenging. In this blog post, we will explore the meat-sourcing process for retail butchers, their adherence to quality standards, and farmers’ role in this process.

Understanding Meat Sourcing for Retail Butchers:

Sourcing meat is one of the most important aspects of retail butchery. The process involves selecting the best animals, transporting them to the slaughterhouse, and processing the meat for sale. Retail butchers consider several factors when sourcing meat, including animal welfare, traceability, and product quality.

Animal welfare is a crucial aspect of meat sourcing. Retail butchers source meat from farms that prioritize the welfare of their animals. This includes providing proper food, water, and living conditions and minimizing stress during transport and slaughter.

Traceability is another important consideration in meat sourcing. Retail butchers need to be able to trace the origin of their meat products back to the farm it came from. This is vital for many reasons, including ensuring the quality and safety of the meat, as well as meeting regulatory requirements.

Finally, product quality is key in meat sourcing for retail butchers. They source meat that is fresh, tender, and free from defects such as bruises or blemishes. Retail butchers may also source meat based on specific customer preferences, such as grass-fed beef or organic poultry.

Quality Standards for The Retail Meat Industry in Butchery:

Retail butchers adhere to strict quality standards to ensure they sell meat which is safe, healthy, and of the highest quality. Several meat quality standards include government regulations, industry standards, and customer expectations.

Government regulations set minimum standards for meat quality and safety. Retail butchers must comply with these regulations, including animal welfare, hygiene, and labelling requirements.

Industry standards are developed by organizations such as the Ministry of Primary Industries in New Zealand. These standards set guidelines for meat processing, storage, and handling.

Finally, customer expectations also play a role in meat quality standards. Retail butchers must understand their customers’ preferences and provide meat cuts that meet their taste, texture, and appearance expectations.

The Role of Farmers in Meat Sourcing for Retail Butchers:

Farmers play a crucial role in meat sourcing for retail butchers. They supply high-quality meat that meets the standards required by butchers and their customers. Farmers who supply meat to retail butchers must follow best practices for animal welfare, including providing proper food, water, and living conditions.

In addition, farmers must maintain records of their animals’ health and treatment. This information is important for traceability and ensuring the meat’s safety and quality.

How Retail Butchers Ensure Quality Standards:

Experienced butchers have several processes to ensure that the meat they sell meets strict quality standards. These processes include the inspection and grading of meat, proper handling and storage, and meat-cutting techniques.

Inspection and grading of meat is an important process in ensuring quality standards. The meat carcasses are inspected for defects such as bruises, blemishes, and discolouration. It is also graded based on marbling, tenderness, and flavour. This helps ensure that customers receive high-quality meat that meets their expectations.

Proper handling and storage of meat is also crucial in ensuring quality standards. Retail butchers follow strict guidelines for storing meat, including temperature and humidity control, to ensure the meat stays fresh and safe to consume. They also use specialized packaging and storage techniques to protect the meat from contamination and extend its shelf life.

Meat-cutting techniques are another important aspect of ensuring quality standards. Trade butchery professionals use specialized techniques to ensure that the meat is cut correctly and that different cuts have the right amount of fat and meat. This helps ensure that customers receive meat that is tender, flavorful, and of the highest quality.

The Future of Meat Sourcing and Quality Standards in Retail Butchery:

The future of meat sourcing and quality standards in retail butchery is expected to focus on sustainability and technological advancements in meat inspection. Sustainable sourcing practices are becoming increasingly important as consumers realise the environmental impact of meat production. Retail butchers are expected to source meat from sustainable farms and prioritize animal welfare.

Technological advancements in meat inspection are also expected to be more important in the future of meat sourcing and quality standards. New technologies such as digital imaging and artificial intelligence are being developed to improve the accuracy and efficiency of meat inspection. This will help ensure that the meat sold by retail butchers is safe and of the highest quality.

Frequently Asked Questions:

Q. What factors do retail butchers consider in sourcing meat?

When sourcing meat, retail butchers consider animal welfare, traceability, and product quality.

Q. How do retail butchers ensure meat quality standards?

Retail butchers ensure meat quality standards through the inspection and grading of meat, proper handling and storage, and meat-cutting techniques.

Q. What is the role of farmers in meat sourcing for retail butchers?

Farmers play a crucial role in meat sourcing for retail butchers by supplying high-quality meat that meets the standards required by butchers and their customers.

Q. What is the future of meat sourcing and quality standards in retail butchery?

The future of meat sourcing and quality standards in retail butchery is expected to focus on sustainability and technological advancements in meat inspection.

In conclusion, retail butchers are crucial in providing customers with high-quality meat. To ensure that the meat they sell meets strict quality standards, retail butchers follow processes for meat inspection and grading, proper handling and storage, and meat-cutting techniques.

The future of meat sourcing and quality standards in retail butchery is expected to focus on sustainability and technological advancements in meat inspection. Consumers are becoming increasingly aware of the environmental impact of meat production and are looking for retailers who prioritize sustainable practices. Technological advancements in meat inspection will also play a crucial role in ensuring that the meat sold by retail butchers is safe and of the highest quality.

The meat sourcing and quality standards in retail butchery are constantly evolving. Retail butchers must continue adapting to changing consumer preferences and technological advancements to maintain the highest quality standards and provide customers with the best possible product.

Consider shopping at your local butcher shop to support high-quality meat production and sustainable practices. Choosing a qualified butcher that prioritizes animal welfare and sustainable practices can help support the future of meat sourcing and quality standards in retail butchery. Additionally, be sure to ask your retail butcher about their meat sourcing practices and quality standards when purchasing your meat. Thank you for reading and supporting the future of meat sourcing and quality standards in retail butchery.

10 recipes to try after your next visit to the butcher

Posted on: November 9th, 2022 by gherkinmedia No Comments

If you’ve been to the butcher lately, you’ll know that there’s some amazing meat on offer. So, what should you do with it? We’ve got 10 recipes for you to try, each of which will make the most of your purchase!

  1. Slow-cooked beef cheeks

One of the best cuts of beef for the slow cooker is beef cheek. Cut from the muscle that runs along the side of the head, beef cheek is a relatively tough cut of meat that benefits from long, slow cooking. When cooked properly, beef cheek is incredibly tender and full of flavour. 

The best way to get hold of beef cheek is to speak to your butcher and ask them to prepare it for you. This cut of meat is not always available in supermarkets, so it’s worth getting to know your local butcher. Once you have your beef cheek, slow cook it with vegetables and herbs for a delicious and comforting meal.

  1. Pulled pork sandwiches

Another great cut for slow cooking is the shoulder or Boston butt of pork. This cut has a good ratio of fat to meat, making it ideal for succulent pulled pork sandwiches. Cook in your slow cooker with BBQ sauce for a delicious and easy meal – serve on soft buns with coleslaw for an added crunch.

  1. Beef Wellington

For a special occasion, why not try making beef Wellington? This classic dish consists of tender fillet steak wrapped in pastry and usually accompanied by pâté and mushrooms. Your butcher can prepare the fillet steak whole, ready for you to wrap in pastry and bake. Serve with roast potatoes and vegetables for an impressive dinner party main course.

  1. Steak kebabs

Looking for a tasty BBQ dish? Why not try steak kebabs, marinated in your choice of spices and grilled to perfection. Speak to your butcher about getting hold of cubed sirloin or rump steak, thread onto skewers with vegetables and cook on the grill – delicious served with rice and a side salad.

  1. Beef Stroganoff

For a simple yet satisfying meal, try beef stroganoff. Thinly sliced beef (speak to your butcher about getting hold of some sirloin or rump steak) is cooked with mushrooms in a creamy sauce and served over noodles or rice. Add some sour cream for an extra tangy kick and serve with crusty bread on the side.

  1. Lamb chops

Lamb chops are a classic and tasty option for dinner – speak to your butcher about getting hold of some loin or rib chops. Marinate in a mix of herbs, garlic, and olive oil before grilling or pan frying until cooked to your liking. Serve with roast or mashed potatoes and vegetables for a delicious meal.

  1. Stuffed pork tenderloin

For a more impressive dinner party dish, try stuffing a pork tenderloin. Speak to your butcher about getting hold of a whole pork tenderloin, which can then be stuffed with your choice of ingredients (try spinach, feta cheese, and pine nuts) before being roasted in the oven. Serve with roast potatoes and vegetables for a delicious meal.

  1. Roast chicken

Roast chicken is always a crowd-pleaser, and by buying your bird from the butcher you can ensure it’s top quality. Speak to your butcher about preparing and trussing the chicken for you before roasting in the oven with herbs and lemon. Serve with roast potatoes and vegetables for a classic Sunday lunch.

  1. Beef rendang

For an Asian-inspired dish, try making beef rendang – a spicy and fragrant slow cooked curry. Use diced stewing beef from your butcher (ask them to prepare it for you) slowly cooked with coconut milk, ginger, lemongrass, chilli, and spices until tender. Serve with rice and garnish with fresh coriander.

  1. Sausages

And last but not least, don’t forget about the classic sausage! Your butcher can prepare a variety of flavours for you – from traditional pork to more unique options such as beef and red wine, or lamb and mint. Grill or fry until cooked through and serve with mashed potatoes and vegetables, or in a fresh bread roll with fried onions and mustard.

Grab the freshest meat for a delicious feast!

No matter what cut of meat you choose, your local butcher can provide top-quality products and offer advice on how best to cook it. So next time you’re planning a meal, pay them a visit – your taste buds will thank you.

At The Aussie Butcher,  we have a range of meats and sausages available, as well as recipe ideas and cooking tips. Visit us or check out our website for more information. Happy cooking!

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How to get the most out of your next visit to the butcher

Posted on: October 13th, 2022 by gherkinmedia No Comments

A visit to the butcher is a natural part of any meat eater’s life, but next time, why not try something different from their selection? Whether you’re buying your entire weekly grocery list at the butcher or just trying to get inspiration for your next meal, there are plenty of ways you can get the most out of this experience. 

From getting advice on cooking techniques to asking questions about their favourite cuts, here are some tips on how to make the most out of your next visit to the best butcher in Auckland!

Bring a cooler bag

It’s important to bring a cooler bag when you go to the butcher for a few reasons. First, it helps to keep the meat fresh. The butcher is typically very busy and may not have time to wrap the meat properly if it’s not pre-packaged. Second, it prevents cross-contamination. If you’re storing raw meat in your regular grocery bags, there’s a risk of contaminating other food items. Third, it keeps your food cold if you’re going to be transporting it for a long period of time. If you live in a hot climate, or if you’re going on a long car ride, the last thing you want is for your meat to spoil. Fourth, It’s more convenient. You can just grab everything you need from the butcher in one trip without having to make multiple trips or worry about your meat thawing out. So next time you head to the butcher, make sure to bring along a cooler bag!

Enquire about their source

If you’re interested in knowing where your meat comes from and supporting local farmers, ask your butcher about the source of their meat. Ideally, they should be able to tell you where the animals were raised, helping you make informed decisions about the meat you purchase. Here at The Original Aussie Butcher, all our meat is sourced only from New Zealand!

Visit during slow hours

To chat with your butcher and get to know them better, aim to visit during slower times. This way, they won’t be rushed and can take the time to answer all of your questions. Plus, they may even be able to give you some tips on how to cook certain cuts of meat!

Ask for recommendations

Your butcher should be a wealth of knowledge when it comes to meat. If you’re feeling uninspired or need help narrowing down your options, ask for recommendations. They can suggest recipes, share cooking tips, and tell you all

about their favourite cuts of meat. The butcher is there to help you, so don’t be afraid to ask questions or for advice!

Bulk buying = savings

If you have the freezer space, buying meat in bulk can save you money in the long run. Ask your butcher if they offer discounts on larger purchases, and take advantage of these savings when you can.

Check cooking guidelines

Before you leave the store, make sure to ask your butcher about any cooking tips or guidelines for the meat you’re buying. This way, you can be sure that you’re cooking it properly and end up with a delicious meal.

Ask for recipes

If you’re really stumped on what to do with a certain cut of meat, ask your butcher for recipe suggestions. They likely have plenty of experience cooking all different types of meat and can point you in the right direction!

Check if they import

For a specific type of meat that’s not readily available in your area, your butcher may try to import it for you. This isn’t always a good thing – you definitely want to know where your meat is coming from and how it’s being stored and managed on its way to you. The freshest meat is often what you can source locally; that’s why At the Original Aussie Butcher, we’re proud to serve you the finest cuts of meat directly from New Zealand!

Follow these tips to get the most out of your next visit to the butcher!

There’s no one-size-fits-all approach to getting the most out of your butcher, but these tips should help you make the most of your next visit! Whether you’re looking for advice on what to cook or ways to save money, don’t be afraid to ask questions and take advantage of the butcher’s expertise. With a little bit of planning, you can turn your next trip to the butcher into a delicious and budget-friendly meal.

Here at The Original Aussie Butcher, we’re always happy to answer any questions you have about our produce. So, whether you’re looking for recipe ideas or tips on how to cook certain cuts of meat, feel free to stop by our store. We’ll be more than happy to help you out.

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Duck & Apple Cassoulet with a Herby Crust

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 200 g dried haricot beans
  • 1 x 1.5 kg whole duck , cut into 8 pieces (ask your butcher to do this)
  • 2 large carrots
  • 2 onions
  • 6 cloves of garlic
  • 2-3 eating apples
  • 4 sticks of celery
  • ½ a bunch of fresh thyme
  • 100 ml Somerset cider , (cloudy, richer farmhouse style)
  • 1 litre organic chicken stock
  • 1 tablespoon tomato purée

CRUMB TOPPING

  • 2 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • 100 g stale bread

Method

  1. The night before you want to make this cassoulet, tip the beans into a bowl and cover with 600ml of water. Leave to soak overnight.
  2. Preheat the oven to 170ºC/325ºF/gas 3. Season the duck with sea salt and black pepper.
  3. Place a large ovenproof casserole dish over a medium heat, add the duck and sear all over. Cook, skin-side down, for 5 minutes, or until lovely and golden.
  4. Using tongs, transfer the duck to a plate and set aside. Spoon out any fat from the dish into a jar to use later.
  5. Peel the carrots, onions, garlic and apples. Core the apples and cut into 6 wedges, finely slice the garlic, and chop the carrots and onions. Trim and chop the celery sticks. Pick the thyme leaves and discard the stalks.
  6. Tip the chopped veggies, apple and garlic into the casserole dish along with the thyme, and cook for 10 minutes over a medium heat until golden and starting to soften.
  7. Drain the soaked haricot beans and add to the dish, along with the cider, chicken stock, tomato purée and the browned duck.
  8. Bring to the boil, then transfer the dish to the oven, covering loosely with foil, and cook for 2 hours to 2 hours 30 minutes, or until the duck is tender.
  9. After 1 hour, check the duck, give it a stir and add a little seasoning plus some stock or water if it’s looking dry.
  10. Meanwhile, peel the garlic for the crumb topping, and pick the parsley leaves, discarding the stalks. Blitz the bread, garlic and parsley in a food processor until fine.
  11. When the duck is done, remove from the oven and sprinkle with the crumb mix, reserving a little to serve. Drizzle over 1 tablespoon of the reserved duck fat (or use olive oil).
  12. Return to the oven, uncovered, for 10 minutes, until golden on top. Divide between plates and garnish with the reserved crumb topping.

Roast Duck

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 1x 2 kg whole duck, giblets reserved
  • 1 red onion
  • olive oil
  • Chinese five-spice powder
  • 1 clementine

GARNISHES

  • 4 spring onions
  • 4 small carrots
  • 1/2 cucumber
  • 1 fresh red chilli
  • 1 mixed bunch of fresh mint and coriander (30g)
  • 1 lime
  • 18 Chinese pancakes

HOISIN

  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 200 g frozen cranberries
  • 2 tablespoons low-salt soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons runny honey
  • 2 clementines

Method

Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.

While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.

Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy. Pour into a blender and blitz until smooth, then taste and season to perfection. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.

In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

Braised Red Wine and Rosemary Lamb Shanks

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

4 frenched lamb shanks
¼ cup plain flour
8 whole baby brown onions, peeled
4 stalks rosemary
4 garlic cloves, peeled and sliced
½ cup red wine
1½ cups beef stock
Mashed potato and steamed green vegetables to serve

Method

1. Preheat the oven to 180°C. Season the flour with salt and pepper, and mix well. Dust lamb shanks in the seasoned flour, shake off excess.
2. Heat a large fry pan over a medium high heat, add a little oil. Brown the lamb shanks well on all sides. Remove and place them in a small roasting dish or large casserole dish.
3. Reduce heat in pan and add a little extra oil, add the baby onions, cook for 1 minute, stir occasionally. Add rosemary and garlic, stir for 30 seconds.
4. Gradually pour in the combined wine and stock. Stir until the mixture boils. Pour over the lamb shanks. Cover the dish tightly with lid or foil, place in oven. Cook for 1½-2 hours or until the lamb shanks are very tender. Serve shanks with a spoonful of the thickened sauce and mashed potato and green vegetables (beans and sugar snap peas).

Barbecued Lamb Loin Chops with Avocado Salad and French Dressing

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

8 Lamb loin chops
2 tsp chopped fresh rosemary
1 baby cos lettuce, torn into bite size pieces
1 watercress, washed and trimmed
1 avocado, sliced
4 radishes, thinly sliced
¼ cup French salad dressing

Method

1.Brush the Lamb chops lightly with oil. Season with salt and pepper, and sprinkle with the rosemary. Preheat the barbecue before adding the Lamb.
2.Cook on one side until the first sign of moisture appears. Turn Lamb chops once only. Test the chops for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3.Remove Lamb from heat, loosely cover with foil and rest for three minutes before serving. Toss together the lettuce, watercress, avocado and radishes, drizzle with the salad dressing.
4. Serve the Lamb chops with salad.
Tip: You can use Lamb cutlets, eye of shortloin/backstrap or Lamb fillets/tenderloins for this recipe.

Beef Burgers with a Topping of Avocado, Sweet Chilli Sauce, Toasted Pine Nuts

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

500 g beef mince
2 tbsp water
¼ cup tomato sauce
2 tbsp finely chopped parsley
Halved crusty rolls
Lettuce leaves
Sliced tomato
Sweet chilli sauce
Diced avocado
Toasted pine nuts

Method

1. Combine the beef mince, water, tomato sauce and parsley. Mix lightly and shape into 4 burgers.
2. Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush or spray the burgers with oil. Add burgers to the barbecue or pan, after 1 to 2 minutes lower the heat to moderate.
3. Cook for 6 to 7 minutes each side or until thoroughly cooked. Turn them once only. To serve, place lettuce and sliced tomato on rolls, add burgers, drizzle each with sweet chilli sauce and top with avocado and pine nuts.

Shepherd’s Pie

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 500g lean Quality Mark lamb mince
  • 2 Tbsp oil
  • 1 onion, peeled and chopped
  • 1 parsnip, peeled and diced
  • 2 Tbsp flour
  • ½ C beef stock
  • ½ C good quality chutney
  • 1-2 Tbsp chopped fresh rosemary

Topping

  • 1kg potatoes for mashing, peeled
  • 2-3 Tbsp milk
  • 1 C grated tasty cheese

Method

Topping: Cook potatoes in boiling salted water until tender. Drain and mash with milk and half the cheese. Season with salt and pepper if wished.

Brown lamb mince in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This is best done in 2 batches. Set aside.

Gently pan-fry the onion and parsnip in a little oil until tender. Stir in the flour and cook until frothy, gradually add the stock, stirring constantly until sauce thickens. Return the meat to the pan with the chutney and rosemary and season with salt and pepper.

Turn into a large lasagna-style dish and cover with the mashed potatoes. Sprinkle with a little extra grated cheese if wished.
Bake at 180°C for about 30 minutes until golden and hot.