The use of spices in meat are not only for flavour but to also extend the shelf-life of a product Continue reading
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
Winter days bring merino socks, log fires and hearty hot meals
This recipe is family friendly and can be prepared the night before. Coming home to the aroma of a NZ Beef roast, that’s bursting with flavour, is the best remedy on any crisp winter evening.
750g Bolar Roast (seasoned with salt & green herbs)
2 x white onions, diced
1 x leak, thinly sliced
2-3 tablespoons green curry paste
1 can coconut cream
200 ml white wine
2 Cups – cubed pumpkin or kumara (nuke it in the microwave before adding it, otherwise it won’t cook fully within 60mins)
Rub the roast with salt, pepper, oregano and mixed herbs. I recommend doing this the night before, refrigerate uncovered until required.
Open the can of coconut cream and remove the fat (top layer) from the liquid and place this in the bottom of the slow cooker. Mix 2-3 tablespoon of the green curry paste into this. Place the sliced white onions and leak on the top of the coconut fat (cream) and green curry paste mix. Place the spice rubbed Bolar roast on the top of the bed of onions and leak. Lastly, pour the wine over the roast. Place the lid on the slow cooker and cook on low for 8 hours.
Remove the roast from the slow cooker, trim any fat and slice the meat into bite size pieces. Put the meat back into the slow cooker with the remainder of the can of coconut cream and add the pre-cooked pumpkin. Season with plenty of salt and pepper and simmer for a further 60mins.
Serve on a bed of brown rice with a side of seasonal vegetable… Yum …. I broccoli, beans, peas and brussels sprouts !
I like to add 1/2 Cup of desiccated coconut to the boiling rice, it enhances the texture and nutty flavour.