Sassy Summer Side No.1

If your Crispy Pork Belly needs a mate, a partner in crime, this is the sassy side salad for you!


Crispy Pork Belly served with a radish and green apple slaw, roasted capsicum pesto, and accompanied by polenta chips.


[Serves 4]


6 radishes

2 green apples

Juice of 1 lemon

A good generous handful of fresh coriander

Season with salt and cracked black pepper

1 fresh chilli, finely diced (optional)


Grate the radishes and green Apple and combine in a bowel with the juice of 1 lemon. Toss through the fresh coriander and season with salt & pepper for taste. If you’re a spice nut, add fresh chilli (finely diced).

A great summer salad, enjoy as a side with meat!

Xx Meat Maiden




Maiden Meat Patties

Most people try and wing-it, their burger patty mix (recipe), but I prefer to pat it!

This one’s for my Uncle Stephen (Teeps), my number one fan, who reckons my meat patties are by far the best! He’s on a low carb diet, well so he reckons, so we cut the breadcrumbs and just go hard on the protein (minced meat).

There is ‘science’ behind all this, but we’ll let Uncle Teeps roll with his ‘low carb’ burger mix, a chemical reaction in fact between good old reguar table salt (NaCl) and the meat’s fibrious tissue (myofibrils). Salt plays a cruital role in burger construction by dissolving the meat’s fibres and creating a ‘stickiness’ that helps bind the minced meat mixture together.

So ditch the breadcrumbs, flour and/or egg and go with the ‘low carb’ option 😜.



500g prime beef mince

1 small to medium sized beetroot (grated)

3 cloves of garlic (crushed)

Fresh ginger (grated) – similar portion to garlic

2 tablespoons of fish sauce

A handful of finely diced fresh herbs (coriander or parsley) or finely chopped spring onion

2 teaspoons of salt

Cracked pepper to taste


Combine all ingredients in a medium to large bowel. Work the mixture with your hands and ensure the salt is evenly distributed. I usually work my mixture for 5-6 minutes but if you have big strong hands, 2-3 minutes should be suffice.

Roll the mixture into balls and then work the mixture into the shape of a burger patty 🍔.

Place a generous amount of oil in a large fry-pan and cook on a medium heat for 3-6 minutes either side.

Serve between two sides of a bun with all the good stuff; Avocado, tomato, beetroot, lettuce and plenty of mayo!

Now get your laughing gear around that!

Eat meat and enjoy xx

Festive Fudge 🎄

Christmas is the time when we all eat ourselves, and for some of us drink ourselves, silly! But hey, there’s no better way to spend the silly season (Christmas Holidays) than eating and drinking with family and friends right?

This one’s straight out of the Edmonds Cook Book, thanks Edmonds, and I use it to sweeten-up all of my work colleagues during the busy weeks leading up to Christmas. Fair to say, it works a treat!


3 cups of sugar

1/2 cup of milk

1/2 cup of sweetens condensed milk

125g butter

1/8 tsp salt

1 tbsp golden syrup


The key to silky smooth fudge is dissolving the sugar, over a low heat, for approximately 5-10 minutes before bringing the mixture to a slow boil. 

Step 1 – Add the sugar and milk to the pan and heat over a low heat for 5-10 minutes.

Step 2- Add the condensed milk, butter, salt and golden syrup. Once the butter has melted, bring the mixture to a slow boil (approx. 10-15 minutes) and be sure to stir the mixture continuously.

Step 3 – Once the mixture has reached the ‘soft ball’ stage, you can test this by dropping a small bit of the mixture into a glass of cold water and it it forms a ball you’re good to go, but I prefer to go by colour. Once the mixture is a rich shade of tan brown, pour the mixture in a 20cm greased tin.

Step 4 – Let the fudge cool in the tin for 5-10 minutes and then cut the fudge (in the tin). This allows for aid of removal, from the tin, once the fudge has been left to cool and fully set (overnight).

Pack into small bags, tie with a ribbon, and share!

Enjoy xx

Basting a Ham 101 

Every family has their ‘secret recipe’ and whether it be gospel in your house Christmas morning or not, everyone loves the sweet sensation of a good slice of hot ham. Here’s how we do it, in the kitchen of a pokey kiwi-batch with a single stove top, on Christmas morning in preparation for the day of festivities ahead🎄. The dog is usually doing laps of the living room, Dad’s farting about doing something exceedingly unproductive, whilst Mum and I have our aprons on (over our pajamas) getting stuck into Christmas Day food prep and awaiting the arrival of Grandad who will turn-up at the backdoor in search of his ‘Christmas morning ham on toast’.

To baste a cooked ham


In a good sized oven dish, bake the ham in the oven at 120 degrees C until the skin lifts off. You want the skin to be nice and soft for ease of removal. 

With a sharp knife, angle the blade under the skin and peel it back with a slice and pull like motion. Discard the skin and score the fat on a diagonal so that you get a symmetrical diamond pattern. Place cloves in each of the corners of the diagonal pattern (diamonds).

In a medium sized bowel; mix half a cup of brown sugar, 1 tablespoon cornflour, 1 teaspoon mustard (wholegrain).

With you hands and a trusty wooden spoon from the top draw, pat the mixture over the ham.

Add a can of pineapple juice to the oven dish, set the pineapple rings aside as these can be used to decorate the Ham post-baste, and place it into the oven at 175 degrees C. Once the liquid is fragrant and bubbling away in the bottom of the oven dish, remove the ham from the oven and with a spoon pour the juice over the meat to keep it moist. Continue this process every 5 minutes for 20 minutes or until desired.

Take it out of then oven and leave to cool. 

Decorate with the pineapple rings, glazed cherries and even some Pahutakawa flowers from over the neighbour’s fence.

Merry Christmas xx 

Shearers Chops – Great to Share with the Gang

This one’s straight from the back blocks of Northern Hawkes Bay

A great winter warmer, and something that’s sure to keep any good kiwi bloke content

[serves 4-6]

Marinating time: 2 hours

Cooking time: 2 hours


  • 12 Lamb shoulder chops (trim the fat)
  • 1 tbsp. olive oil
  • Herbs & Spices (1 tsp each)
    • ginger
    • mustard powder
    • curry powder
    • mixed herbs
    • salt & pepper (to taste)
  • 250ml (1 cup) red wine – optional
  • 2 tbsp. vinegar
  • 2 tbsp. brown sugar
  • 4 tbsp. plain flour (sifted)
  • 1/4 cup tomato paste
  • 1 cup warm water
  • 1 large white onion (sliced)
  • 1 cup fresh coriander (stir through before serving)

Step one: Trim  the fat (viscera fat) from the chops. Season with salt & pepper and layer on the bottom of a oven dish, suitable to hold the liquid. A large deep meat tray does the job just fine.

Step two: In a fry pan, on the stovetop, heat the oil and add the herbs & spice mix. Cook on a medium heat for 2-3 minutes, be sure to keep an eye on this so they don’t burn, and then add the red wine. Stir in the vinegar, brown sugar, tomato paste and warm water. Finally add the sifted flour  and mix well to combine.

Step three: Pour the mixture from the fry pan over the chops, top with finely sliced onion, and marinate for 2 hours (or as desired) before baking at 160oC for a further 2 hours.

To serve, top with fresh coriander and place the chops (and juice) on a bed of creamy mashed potato. Don’t forget the greens, accompany with a generous serving of minted peas.


image: Shearers chops served on polenta with chilli and fresh mint  



Home-style Banana Cake

A true home-style banana cake recipe, served best topped with chocolate icing (and sprinkles if you desire)

Cooking time: 50 minutes

Oven temperature: 180ºC


  • 115g soft butter (room temperature)
  • 1 C brown sugar
  • 1 teaspoon vanilla essence
  • 2-3 mashed over-ripe bananas (store them in the freezer)
  • 1-2 teaspoons of cinnamon
  • 3 eggs (room temperature)
  • 2 C plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 C milk

Step 1: Cream butter and sugar. Add mashed bananas, cinnamon, beaten egg and vanilla essence.

Step 2: In a separate bowel, sift the flour and baking powder and add this to the mixture. Finally add the baking soda that has been dissolved in milk.

Step 3: Pour the mixture into a lined baking tin and bake in a moderate oven (180°C) for 50 minutes or until it appears golden brown and the poker (knitting needle or skewer) emerges from the cake free from mixture.




Chocolate Icing

  • 3 C icing sugar
  • 1/4 C coco powder
  • 2 tablespoons butter
  • 2 tablespoons of boiling water
In a bowel combine the dry ingredients, make a well in the centre of the dry ingredients and add the butter/hot water then mix well  to combine. If the mixture is too wet, add more icing sugar.
Top the cake with the icing. If the icing begins to get too dry and becomes difficult to work with, dip your knife into a cup of boiling water.