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

Glasseye Wild Meat Sauce

$11.90

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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.

Traditional Meat Recipes

Pork

Mediterranean Lamb with Lowry Peaks Damson and Plum Spiced Sauce

Roast your favourite cut of lamb. Skim fat.

Reserve any juices (reduced as necessary), and make (up to 2 cups for a roast leg) with water and dry white wine.

Melt in 130g Damson and Plum Fruit Pâté.

Add 1 cup or more of mixed chopped walnut, almonds, sultanas and currants.

Season with cinnamon, allspice or nutmeg to taste.

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Delicous Recipes

Harmony Glazed Ham – Nick Honeyman
Christmas special glazed ham from Harmony.
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Pork belly and Puy Lentils
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Thai Caramelised Pork Salad
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Rotisserie Leg of Lamb with Roasted Vegetables & a Chocolate Balsamic Jus
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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.
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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).
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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.
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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.
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Braised Beef Short Ribs
A delicious and hearty meal, perfect in the Winter but can be made all year round. A real favourite!
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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.