Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Christmas Dinner
Venison Haunch, creamed peas, roast potatoes and parsnips, bacon wrapped green beans, butter glazed carrots, red wine reduction gravy.
1. Preheat oven to 220°C
2. Massage neutral oil over joint and season generously with cracked salt and pepper
3. Sear joint in a hot pan with a little oil
4. Place in oven for 20 mins, remove from oven and lower oven temp to 150°C.
5. Cook for another 10mins (medium/rare), 15mins (medium) per 500g and check core temp is 57° - 60°C
6. Double wrap in foil and rest for 25 min
7. Save the juices to make your red wine reduction
Incredibly Juicy Bird!
Turkey with all the trimmings
The finished turkey being carved
Delicious!
Ossobuco
Bianco, with risotto alla milanese
4 ossobuchi (about 1kg)
2 tbsp olive oil
plain flour for dusting
sea salt and black pepper
45g butter
1 small onion, finely chopped
1 stick of celery, finely chopped
150ml dry white wine
300 ml stock (chicken or veal)
Gremolata
grated rind of one unwaxed lemon
1 small garlic clove, peeled and very finely chopped
2 tbsp finely chopped flat leaf parsley
Method
Heat the olive oil in a heavy based saute pan large enough to fit the ossobuchi in a single
layer. Mix a teaspoon of salt in the flour and coat the ossobuchi in a thin layer of it. Add the ossobuchi to the pan and brown well on both sides. Remove and set aside. Add the butter to the pan along with the onion, celery and a sprinkle of salt. When the
vegetables are soft, add the wine and increase the heat, rubbing the bottom of the pan with a
wooden spoon to shift any caramelised meat. Return the meat to the pan and add the stock.
Turn over the veal and reduce the heat to very low. Cover and cook for 1-1 1/2 hours or until
the meat is tender and coming away from the bone.
If you have a pan what can go into the oven, alternatively you can put it into the oven,
covered, at 150˚C for the same time.
To make the gremolata you simply mix the ingredients together and add a teaspoon to the top
of the ossobuco when serving.
The risotto alla Milanese is also simple and you can make it while the ossobuco is cooking.
Ingredients
olive oil
1 small onion, finely chopped
1 clove of garlic, finely chopped
150ml dry white wine
3 handfuls of arborio rice (or your choice of risotto rice)
1.5 litre chicken stock
a pinch of saffron stands
grated parmesan
30g butter
Method
Heat the olive oil in a heavy based saucepan and heat the stock in a separate saucepan. Add
the onions and garlic to the olive oil and soften over medium heat. Add the rice and stir often. coat the rice in the olive oil. Add the white wine and continue to stir. Add the saffron, which
has been mixed with a little stock. Gradually add the warm stock a ladle at a time to the rice
while stirring. When the outer husk of the rice is cooked but still has a little bite on the inside
take the saucepan off the heat add the butter and parmesan, stir gently, then cover for 5
minutes.
Serve with the ossobuco and gremolata.
Thick pork belly with garlic and herbs
Thick pork belly with garlic and herbs
Cherry wood smoked Turkey Crown
Cherry wood smoked Turkey Crown
Turkey Dinner for 4
This is how it looked after the first 4 hours in the oven, still due for another 45 minutes. Looked and tasted great.
Cooked for 4 hours covered with foil. Taken out and covered sage and onion butter (my onion was a little too chunky) and put back in for 45 minutes at a high heat. Juices perfect for gravy.
Roast pheasant.
Traditional roast
Roast
Osso Buco
In the pan
Giorgio Locotelli
Osso Bucco
OSSO BUCO Alla Milanese
Serves 4
4 Slices of shin of veal with bone marrow
Flour
50gr butter
125ml dry white wine
225gr tomatoes peeled and chopped (or can of chopped)
Meat stock
S & P
For the gremolata
4tbsp finely chopped parsley
1tbsp finely grated lemon rind
1 small clove of garlic crushed
1 anchovy finely chopped optional
Coat the meat in flour and brown in butter on both sides.
Add the wine and simmer for 10 mins, add toms and stock to cover season and cook with lid on for 1.1/2-2 hours, stirring occasionally to make sure it does no stick until meat is coming away from the bone.
Add stock to keep meat covered, they sauce should be thickish at the end.
Place a little gremolata on each piece and cook for a minute or so and serve with Risotto Milanese.
Veal schnitzel
Veal coated in seasoned bread crumbs
saltimbooca
veal with parma ham and sage crushed potatoes
Tomahawk steak no 1
Tomahawk steak cooked on Kamado Joe Classic
