Cassoulet remains the indisputable king of dishes of southwestern France, combining all the famed ingredients of this area in one […]
Archives: Recipes
Recipes
½ cup olive oil, one that has a nice flavour but is not too strong ½-3/4 cup dry white wine, […]
800g boneless lamb rumps1 200g jar Waiheke Herb spreadOlive oil sea salt and freshly ground black pepper200ml lamb glaze1 cup […]
Ingredients: 1kg Rose Veal Topside cut into 4 portion sizes the same width as your Prosciutto 4 slices of imported […]
500gm Rose Veal Liver5 Tbsp Semolina Flour (you can use ordinary flour if you wish)2 Tbsp toasted Cumin Seeds ground […]
The day before… Remove the Fillets from their packaging and slice the tails off them (this is the tapered bit […]
1kg Rose Veal Mince 1 x large white onion diced finely 4 Tbsp Good quality (preferably Italian) Tomato Paste 1 […]
200grams Gourmet Direct Hot Smoked Salmon 500gm fresh Fettucine Pasta50ml Cream3 Spring Onions sliced2 Medium stalks of Celery diced thinly3 […]
Heat oven to 200°C Bring the Lamb to room temperature. Pat dry with paper towels. Place tin foil criss-crossed in […]
1.5 kg Gourmet Direct Beef Oxtail1/3 cup flour to dust (can use Gluten Free flour mix)Salt & pepperOlive oil2 medium […]
Ingredients 3 tbsp Olive Oil 1 Head garlic, peeled 20 eschallots, peeled and halved 2 carrots, peeled and roughly chopped […]
Score the skin of the belly as finely as you can, being careful not to pierce the flesh. In a […]
