Chefs Recipes	Roasting Techniques
Traditional Meat Recipes	Tying & Rolling techniques
For the BBQ	Seasonal Favourites

Glasseye Wild Meat Sauce

$11.90

$0.00

Glasseye 'Wild Meat Sauce' gains it's name as it originates from the Glass Creek area on the West Coast of South Island. A very versatile sauce to compliment beef, pork, venison, lamb, sausages and burgers. Also delicious with duck, chicken, fish, prawns, pizza's, pies and with breakfast bacon and eggs! Use as a marinade or great added to sauces, gravies, cassseroles and stir fries for an extra spicey kick and added depth of flavour.

Tying & Rolling techniques

Tying & Rolling techniques
Techniques

Techniques

Weight & Time:

Kitchen string helps roasts hold their shape during cooking. If you don't feel confident testing your roast with a skewer, a thermometer can be left in the joint while cooking. Once it reaches the right temperature the roast is ready. An oven thermometer will ensure your oven is running at the right temperature recommended in the recipe to cook meat evenly. Most recipes give roasting time per weight, so scales are an asset.

Tying:

Tying the meat keeps its shape during roasting, helps to cook it more evenly and keeps any additions to the roast, such as herbs, firmly in place during cooking. Begin tying by making a loop around the thickest end of he joint. Then, on the top side, tie the string at 4 cm intervals along the meat. When you come to the end, turn it over and thread the string under the loops along the underside. Tie a firm knot to the front to finish.

PRINT THIS RECIPE

Delicous Recipes

Harmony Glazed Ham – Nick Honeyman
Christmas special glazed ham from Harmony.
Read the Recipe

Pork belly and Puy Lentils
Read the Recipe

Thai Caramelised Pork Salad
Read the Recipe

Rotisserie Leg of Lamb with Roasted Vegetables & a Chocolate Balsamic Jus
Read the Recipe

Roasted Lamb Fillet in Parma Ham with Armagnac & Prune Jus, Braised Lettuce & Peas
From Nourish by Simon Gault This is a menu item from our Pravda restaurant in Wellington. The salty sweetness of the prosciutto wrapping subtly flavours the lamb and the roasted capsicum compliments the two the two meats perfectly.
Read the Recipe

Honey Mustard Beef Stir Fry
From Donna Hay's 'Simple Essentials' beef, lamb + pork cookbook (available from our online pantry section or at the Neat Meat retail store- 47 The Strand, Parnell, Auckland).
Read the Recipe

Angus Pure Eye Fillet with Cipolline Onions & Artichoke topped with Truffle Mushrooms Mascarpone
This dish is deceptively simple and therefore incredibly easy to get spectacularly wrong Success hinges on the quality of the individual ingredients which in combination and if correctly prepared are sublime.
Read the Recipe

Roast Beef - Standing Rib Roast
A classic NZ roast. We have used a 4 rib Standing Rib Roast (Bone In Scotch Fillet) for this particular roast.
Read the Recipe

Braised Beef Short Ribs
A delicious and hearty meal, perfect in the Winter but can be made all year round. A real favourite!
Read the Recipe

The best cooking technique for Eye Fillet Steak

Choose an eye fillet steak that is of good quality and aged well, which is guaranteed with AngusPure and Wakanui Blue. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.