Preheat the oven to 220°C. Place the shoulder in a large roasting pan and season well with salt and pepper. […]
Archives: Recipes
Recipes
Ingredients:4 x 200gm Beef Eye Fillet steaks250ml Rose Veal glaze175ml milk100ml red wine30gm Kaimai Havarti cheese30gm butter + extra for […]
1kg (2 Pkts) Gourmet Direct Beef StirfrySalt & freshly ground pepper 2 Tbsp butter2 Tbsp Olive Oil6 white Onions peeled […]
1.3kg Veal Scotch Fillet on the bone (OP Rack)Sage Leaves100gms ProsciuttoFlourOlive Oil300mls Verjuice12 Cherry TomatoesJuice and Zest of one LemonFresh […]
1kg Free Range Chicken Thighs cut into 1cm strips ½ Tbsp good quality Hot Green Curry Paste (up to […]
LAMB 1.5 kg leg of Lamb boned and butterflied Extra Virgin Olive oil Marlborough Flaky Sea Salt Freshly ground black […]
Preheat the oven to 180°C (355°F). Heat 1 tablespoon of olive oil in a large metal baking dish over medium […]
Ingredients 1 1/2 cups grated gruyere cheese 1/3 cup chopped fresh parsley 2 tsp ground black pepper 500g dried spaghetti600ml […]
Bring tenderloins to room temperature (bloom) Coat tenderloins liberally with the mustard. Season with salt and pepper and place on […]
Ingredients: 1.3kg Boneless Turkey Breast1 cup Verjuice (Marinate the Turkey breast in this overnight or for a few hours)½ cup […]
Preheat oven to 180°C With a sharp knife – a parcel knife with a fresh blade works well – cut […]
Slowly cooked Rose Veal rump with pickled onions, green beans and caper- green olive vinaigrette 1 veal rumpTarragonSalt Pepper Olive […]
