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 

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