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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.

Chefs Recipes

Venison Recipes

Thai Caramelised Pork Salad

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).

1/4 cup soy sauce

1/4 cup caster (superfine) sugar)

2 small red chillies, seeded and chopped

1 tablespoon shredded ginger

2 tablespoons fish sauce

2 tablespoons lime juice

1 teaspoon ground star anise

3 x 250g pork fillets, trimmed

mixed herb salad

100g salad leaves<

4 green onions (scallions), sliced

1/4 cup basil leaves

1/4 cup mint leaves

1/4 cup coriander (cilantro) leaves

Place the soy, sugar, chillies, ginger, fish sauce, lime juice and star anise in a deep frying pan over medium heat and cook, stirring, for 4-5 minutes or until the mixture thickens slightly. Halve the pork fillets lengthways and add to the pan. Cook for 4 minutes on each side or until tender. Remove the pork from the pan and cool slightly. Simmer the pan juices until thickened.

To make the salad, toss together the salad leaves, green onions, basil, mint and coriander. Slice the pork, drizzle with the pan juices and serve with the salad. Serves 4

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Delicous Recipes

Harmony Glazed Ham – Nick Honeyman
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Thai Caramelised Pork Salad
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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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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.