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

Glasseye Wild Meat Sauce

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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

Do not salt the meat until the last minute of entry into the oven, otherwise the meat will dry!

Roast Beef - Standing Rib Roast

Roast Beef – Standing Rib Roast (serves 10)

Introduction

A roast-beef dinner with all the trimmings — Yorkshire Pudding, roast potatoes, glazed carrots, gravy, and horseradish or mustard — is about as special a meal as I can cook for close friends and family.

Ingredients

1 x Standing Rib Roast (3 to 4 Ribs worth)

Olive Oil

Salt and Pepper

Steps

Massage the whole joint with olive oil and season lightly all over with salt and pepper. Place in a roasting pan and place in a hot oven (200 to 225 degrees). Cook for about 30 minutes, until the meat is well browned and sizzling. (If you’ve chosen a piece of top loin with the fillet still attached, carve off the fillet at this point or it will get horribly overcooked. Heat it up in a hot pan later if you like, but it will be delicious at room temperature.)

Turn the oven down to 180 degrees (leave the oven door open for half a minute to help it cool quickly). Experience teaches you to know your oven and how you like your meat, but I can offer the following guidelines: After the first “half-hour sizzle,” allow 9 to 10 minutes per ½ kilo for very rare meat, 12 to 15 minutes for medium, or 18 to 20 minutes if you insist on having it well done. The shorter cooking times are for joints of 4.5 kg and above.

Remove the meat from the oven. Transfer it to a warm serving platter or carving tray and cover loosely with a piece of foil. Leave to rest for no less than half an hour before carving and serving.

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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.