The Maiden’s Horseradish Slaw

This one is ‘kid’ friendly ! Get the kids in the kitchen to put this together while you sit down and enjoy a nice glass of Vino pre-dinner ! Oh and Hubby can do the dishes !!

[Serves 4-6] There’s most always leftovers


  • half a red cabbage, sliced finely
  • half a red onion, sliced finely
  • 6 carrots, grated
  • 1 cup of mayo, I use the one with a yellow lid (Dukes)
  • 3 tablespoons of Horseradish

Easy stuff – slice the cabbage and red onion’s your, grate the carrot and combine (mix thoroughly) the Horseradish and mayo.

Combine it all together in a large bowel and Bob’s your Uncle – well not really but hey !

Enjoy !! #themeatmaidenNZ

Pulled Pork in soft shell tacos with avocado and the Meat Maiden's favourite Horseradish slaw.

Pulled Pork in soft shell tacos with avocado and the Meat Maiden’s favourite Horseradish slaw.

Pickled Onions Meat Maiden Style

They’re not that great for your breath, but pile them high on a steak or add them as a side to your sausage with mash and they make a delicious addition to any meaty meal. By adding a bit of brown sugar, you can turn these pickled onions from a savory condiment to a fragrant element on Pizza or in a BIG BEEF Burger.


  • 2 tblspn olive oil
  • 2 red onions
  • 2 while onion
  • 2 shallots
  • 2 tblspn butter
  • 2 tblspn Worcester sauce
  • 2 tblspn balsamic vinegar

Step 1. Heat the oil in a pot and sauté the red onions, white onions & shallots until they are soft. This take approximately 10 minutes.

Step 2. Reduce the heat and add the butter, Worcester sauce and balsamic vinegar. Cook on a low heat for a further 10-15 minutes.

I can’t get enough of these onions. These would have to be my number burger component !! Try them yourself !! #meat #meat #meat

Succulent Pork Belly with Crunchy Crackling

1.5kg of pork belly – fresh NZ Pork from your local Butcher
¼ C salt – add the salt in stages, NOT all at once
500ml milk
Black pepper, cracked

Step 1. Score the pork belly, in a crisscross pattern, with a sharp knife. Rub both sides with a generous amount of salt. Sprinkle the bottom side with a generous covering of cracked pepper. Cover with a dry paper towel and store in the fridge for at least 12 hours prior to cooking time. For best results, prepare the pork belly the day before cooking

Step 2. Remove the pork from the fridge, and once again rub both sides of the pork with salt. I use at least a tablespoon for each side. You really want to massage it into the grooves of the pork skin. Use your guns .

Step 3. Preheat oven to 240oC. Roast the pork for 20-30 minutes until the skin is bubbled and blistered. Keep an eye on it, you don’t want it to burn.

Step 4. Once the skin appears blistered and bubbled, remove from the oven and slowly add the milk to the hot pan. Pour the milk in around the sides, avoid contacting the upper surface of the meat. NB: Make sure you cook the Pork in a dish that will allow the milk to come up to about half way of the meat.

Step 5. Reduce heat to 160 oC and cook for a further 2 hours. For best results, leave the pork in the oven until you are ready to serve it. Leave the door of the oven open, not only will the abundant aroma fill the house but this will also help the air flow and keep the crackling crispy.

A tip for cutting the pork belly, turn it flesh side up on a chopping board. Rather than struggling to get your knife through the crackling, cut from the fleshy side. And most importantly, make sure your knife is good and sharp !!!

Homemade Apple Sauce – Rural Style
Makes 1 cup
2 cooking apples – peeled and cut into cubes
2 tbls of white sugar
½ cup of water
2 tbls apple cider vinegar
Salt and ground black pepper

In a medium sized pan, cook the apple on a medium heat for 15 minutes. Ideally you’ll use cooking apples so the fruit will be fluffy and soft. Season with the salt and pepper and finally stir in the cider vinegar.



Drunk Lamb Shanks (Slow Cooked)

Lamb Shanks are the ultimate comfort food. What makes them even better is you can prepare them before leaving the house the morning of, and arrive home to not only an abundant aroma of luscious Lamb Shanks but dinner is ready to serve. All you need to do it mash some potatoes, pour the wine and nab the remote.

Cooking time: 6- 8 hours

Cooking method: Crock-Pot (low heat)


  • Olive oil
  • 4-6 Lamb Shanks (hind shanks)
  • 500ml red wine
  • 1 tblspn mustard powder
  • 1 tblspn cumin
  • 1 tblspn coriander seeds
  • 1 tspn sage
  • 1/2  tspn cayenne pepper, add a little more if you consider yourself ‘spice fit’
  • 4 tblspn plain flour
  • 3 shallots, diced
  • 1 red chilli, seeds removed and diced
  • 3-4 garlic cloves, crushed but still in one piece
  • 3-4 stalks of fresh rosemary
  • A handful of fresh mint (if you have it in the garden)
  • 1 lime, (juice)


Step 1. Pour the red wine into the bottom of the dish (Crock-Pot). Sift the flour, mustard powder, cumin, cayenne pepper and add the coriander seeds and sage. Combine well with a hand whisk.

Step 2.In a well-oiled pan, sear the lamb shanks on a either side and then transfer them into a Crock-Pot NB: sear meaning to brown the meat on a high heat

Step 3. Add the diced shallots, chilli and garlic cloves, I like to pile these on top of the shanks and sometimes even add a little more wine, then finally add the fresh lime juice and the rosemary and mint (optional).

Step 3.Place the lid on the crockpot and cook, on a low heat, for a minimum of 8 hours.

Step 4. Sit back, relax and enjoy that wine (not too much though – you’ve still got dinner to cook !!!!!!

To serve accompany with green vegetables on a bed of polenta or my personal favourite mashed potatoes. I like to add finely sliced chilli and spring onion before serving – this gives it a real bite!


xx Meat Maiden