The use of spices in meat are not only for flavour but to also extend the shelf-life of a product Continue reading
The secret to good mince is the process of rendering bacon fat, in a hot oiled pan, and then cooking all the ingredients in this oily goodness.
Pork is believed to be high in HDL Cholesterol (High-density lipoproteins)
[Serves 4-6] [Total cooking time: 65 minutes]
1 tablespoon olive oil
250g bacon (finely chopped)
1 large onion (finely chopped)
3-4 cloves of garlic (minced)
1kg of prime mince
2 carrots (peeled and grated)
2 cans of chopped tomatoes
2 tablespoons of tomato pastes
1 tablespoon of Worcestershire sauce
300 ml of red wine
Salt & pepper to taste
Step one: In a medium saucepan heat the olive oil and fry the onion/garlic. Add the bacon and cook until soft (approximately 10-15 minutes).
Step two: Add the mince and grated carrot then cook for a further 10-15 minutes. Once the mince has browned, add the wine and once the initial liquid has evaporated off (approximately 5 minutes) add the remainder of the ingredients. Season with a generous amount of salt and pepper.
Step three: Place a lid on the saucepan and cook for at least 20 minutes. Stir regularly. Remove the lid from the pan and cook for a further 10 minutes.
Serve on toast lathered with plenty of butter, or on spaghetti pasta, or later between sheets of pasta and white sauce in a lasagne
Growing up on the coast, fishing was a favoured past time and Tangaroa was sure to throw us a fair few Kahawai every time when ventured out.
Kahawai in Maori translates to “brave” or “strong” (kaha) and water (wai), it is a sports fish that is abundantly caught at the river mouth of New Zealand waters.
Kahawai is an easy fish to catch, but it must be bled soon after it is caught. This is essential to ensure the eating quality of the fish.
Ideally, for best use, Kahawai are either smoked or they make a great protein source for ‘fish cakes’
This recipe is a real family favourite. Serve with garlic bread, salad and mayo dressing
Savoury Fish Cakes
2 large orange kumara (peeled, boiled & mashed)
4 fish fillets (Kahawai)
1 lemon (juice)
1tsp curry powder
1tsp mustard powder
1/2 cup parsley (chopped)
1 cup of bread crumbs
2 tablespoons of sweet chili sauce
Salt and pepper to season
Step one: Peel, boil and mash the kumara
Step two: Fillet the fish, remove the bones and slice thinly. Squeeze the juice from the lemon onto thesliced fish and season with salt & pepper. Add the curry powder, mustard powder, chopped parsley, and eggs. Mix to combine. Finally add the bread crumbs, sweet chili sauce and mashed kumara.
Step three: Heat the oil in the pan. Shape the mixture into round shaped patties and fry on a medium heat. Once the patties are browned on either side, bake them in the oven on a medium heat for a further 10-15 minutes.
Serve with garlic bread, salad and mayo dressing
Mayo dressing: Combine ¼ cup of mayonnaise, 1 teaspoon of crushed garlic, juice from 1 lemon and 1 tablespoon of capers.
Porky Pork Taco’s with Horseradish Slaw
This is a real Meat Maiden favourite and a great option for feeding a crowd
The Pork Belly takes some work, it’s totally worth it, so you’ll need to prep Pork at least 24 hours in advance
Step one: Prepare the Pork Belly
- 1.2 – 1.5kg of pork belly
- ¼ C salt – add the salt in stages, NOT all at once
- Olive oil
- 800ml milk
- Black pepper, cracked
The night before: 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 and a dash of olive oil. Cover the skin (top) with a dry paper towel and store in the fridge for at least 12 hours prior to cooking.
- Remove the pork from the fridge, dry the skin’s surface and rub both sides of the pork with salt.
- Preheat oven to 240o Roast the pork for 20-30 minutes until the skin is bubbled and blistered. You’ll want to keep a close eye on it as you don’t want it to burn.
- Once the skin appears blistered and bubbled, remove the pork from the oven and slowly add the milk. 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.
- Reduce heat to 160oC and cook for a further 2 hours.
Step two: The Horseradish Slaw
Meat Maiden Slaw 101
- Half a small red cabbage, sliced thinly
- Half a red onion, sliced finely
- 6 carrots, grated or sliced finely with a potato peeler
- 1 cup of mayo
- 3 tablespoons of horseradish
Slice the cabbage, red onions and carrot. Chop the coriander and then mix the horseradish with the mayo to form a paste. Combine all the ingredients in a large bowel to serve.
Step three: Taco construction
Spread your favourite humus on the base of the taco, layer a generous helping of the horseradish slaw and then top it off with the Pork Belly.
I like to garnish the top with a little coriander and a squirt of mayo, ENJOY!
Tip: When the Pork is ready to cut, roll it over so the piece of pork belly is skin down. Cut from the fleshy side, this will help you to cut through the crackling.
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
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