Beans on Toast – Meat Maiden Style

Beans are always better with a side of meat. This recipe is a real favourite of my gorgeous girl-friends who are currently residing in East London. This recipe kept me in their good books, while I was occupying their couch, when travelling in the UK earlier this year.

This dish can be prepared in advance and is ideal for a Sunday brunch or as an easy meal mid-week.

[Serves 4]
1 Tablespoon of olive oil
1 Red Onion (finely chopped)
2 Cloves of garlic
500g Chorizo sausage
1 Tablespoon of paprika
2 Cans of cannelloni beans (rinsed in water before use)
2 Cans of chopped tomatoes
1/4 Cup of tomato paste
2 Tablespoons of Worcestershire sauce
2 Tablespoons of red wine vinaigrette
2 Tablespoons brown sugar
1 Cup of parsley (chopped)
Salt & pepper season to taste
6 Large eggs

Step 1 In a large frypan, preferably with a lid, fry onion and garlic in olive oil until soft. This usually takes approximately 10 minutes. Add the paprika and diced chorizo and fry until the paprika has filled your kitchen with a pungent aroma.

Step 2 Turn down the heat of the pan, add the diced tomatoes, rinsed cannelloni beans and tomato paste. Add the Worcestershire sauce, red wine vinaigrette and brown sugar and simmer on a low heat for a further 10 minutes. Season with a generous amount of salt, pepper and diced parsley.

Step 3 Transfer the contents of the pan into a baking dish or pie dish suitable for use in the oven. Crack each of the 6 large eggs onto the top of the bean mixture and bake in the oven at 180 degrees for 10 minutes. Let the dish rest for 5 minutes before serving. Season with salt & pepper and serve with dry crusty bread.

Best served alongside good friends and with a hearty glass of red wine, as long as it’s after 5pm in some part of the world !



A Day on the ‘Shop Floor’ with the Meat Maiden NZ

A Day in the Life of a New Zealand Beef Producer

It’s 5:30am. The lights of the city nudge over the Mangere Bridge. The water of the Manukau Harbor is still. It’s dark outside and the air is fresh.  Most Aucklanders are still tucked up in bed but not me; the hustle and bustle of beef production is at full noise, and this is my morning chorus.

I work for Auckland Meat Processors (Wilson Hellaby). Since November 2010, my role has involved developing Quality Assurance Systems and facilitating product improvement. I enjoy being part of an industry that has shaped NZ’s history for the last 100 years.

And as important as the meat it produces are the people who keep it thriving. My whole family contributes to the NZ meat industry in one way or another. My father is a service engineer within the meat industry, my brother works for stainless steel and fabrication company that services the meat industry and  my mother is the financial director of the small farm my parents live on in Northern Hawkes Bay, where they fatten lamb, beef and venison as well as cropping maize and sweet corn during the summer period.

steering group

The Steering Group – Waiatai Valley Road, Wairoa, Hawkes Bay

The NZ beef industry is comprised of many people from all walks of life. When you think about the NZ beef industry, what comes to mind? Farmers, transport providers, machinery, packaging – but the reality of the industry is that without the people who work in the industry there is no forefront, there is no shop floor, there is no productivity. This is the reality of a NZ manufacturer competing in a profit driven global market.

In 2012, the organisation I work for discovered that their skilled workforce was trapped in illiteracy and isolation. Here, was a window of opportunity for company management.

The company secured a training budget of $500K and alongside a training institute set up a training programme to teach our workforce the power of numeracy and literacy. Over the last 3-years 150 of our people have graduated with accreditations. The money was spent to promote productivity, but just how much we would all get out of this could have never been predicted. Our workforce demonstrated to the management team the importance of values, hard work and inner strength. Our people felt blessed that they could now sit with their children and help them with their school work. Further beyond the gates of the organisation, our workforce has been able to impart on their communities and most importantly the next generation the gift of language.
By day I take part in competitive manufacturing and by night I communicate with consumers on the benefits of enjoying meat from New Zealand pastures.
I endeavour to educate consumers on how to prepare and enjoy delicious New Zealand farmed meat based meals.

I encourage industry leaders to get in touch with the people that make-up the NZ Beef sector; we may never know what benefits others may contribute towards achieving the ultimate goal.

Cray Fritters

If your family’s anything like mine, you’ll know how summer meal times go, there’s always a few extra mouths to feed. Spending summer days together at Mahia, hunting & gathering, is how we east coasties like to roll. Here’s a recipe that will come in handy when feeding a crowd. Those ‘couple-of-crays’ will go all that bit further.

Cooked flesh of one (legal sized of-course) Crayfish
4 large eggs
2 heaped tablespoons of plain flour
2 tablespoons chopped parsley
A couply lemons (usually nicked from the neighbours over the fence)
Salt & pepper to season

Step 1 Beat flour, 2 whole eggs and 2 egg yolks in a bowl with a wooden spoon until smooth. Season with pepper (no salt just yet) and add the herbs and cooked crayfish.

Step 2 Beat the egg whites, separated from the 2 eggs in Step 1, until white and stiff. Fold the egg white into the batter.

Step 3 In a hot oiled pan, fry desert spoon portions of the batter. Fry for 1 minute either side. Why not add a knob of butter to the pan during frying. Remove from pan, stack the fritters on a plate and season with salt and squeezed lemon juice.

Enjoy ! #feedingthefam #themeatmaidennz