PREP TIME: 10 MIN
COOK TIME: 20 MIN
GF , DAIRY FREE
1 onion, finely diced
2 cloves garlic, minced
500g “The Meat Box” Pork Mince
2 apples finely grated
2 tbsp sage, finely cut or 1 t
2 sheets puff pastry
3 tbsp sesame seeds
2 Heat a frying pan, add the olive oil, then the onion and garlic, cook gently till soft then set aside to cool
3 In a large bowl place the pork mince, apples, sage, the cooked onion and garlic, season with salt and pepper.
4 Using clean hands mix all the ingredients together until thoroughly combined.
5 Cut the sheets of puff pastry in half. Brush the edges with milk.
6 Form a line of meat in the shape of sausage about 3 cm in from the long edge of one half of the pastry. Roll the pastry up tightly encasing the meat mixture.
7 Brush the top with lightly beaten egg and sprinkle with sesame seeds.
8 Cut the roll into four even pieces and place onto the baking tray.
9 Place into the oven and bake for 25-30 minutes or until the pastry is golden brown.
10 Remove from the oven and cool slightly before serving.
Beef and Beer Casserole
Prep time: 30 mins
Cook time: 3 hours
500 grams “The Meat Box” diced Beef
2 Tbsp Olve oil
1 onion, finely sliced
1 Carrot, finely sliced
1 celery stalk, finely sliced
1 clove garlic, finely sliced
1 tsp oregano
1 bay leaf
2 Tbsp tomato paste
1 small bottle of beer
1 cup beef stock
1 Tbsp Worcestershire sauce
1 tsp mustard powder
1. Preheat oven to 130C.
2. In a large frypan heat, 1 Tbsp of the olive oil add the diced beef and brown, move to
a casserole dish.
3. Drain the pan of the excess liquid from the meat; add the remaining olive oil, heat
then cook the onion, carrot, and celery till soft.
4. Add the garlic and cook a further minute.
5. Add the dried oregano, bay leaf and tomato paste cook for a further two minutes.
6. Pour in the bottle of beer, beef stock, Worcestershire sauce and mustard powder.
7. Bring to the boil then pour over the beef into the casserole dish, season with salt
8. Place the casserole dish in the oven and cook for 2 hours.
Asian inspired brisket slow cook
Prep time – 20mins
Cook time – 3-6hours
Serves – 6
500 grams “The Meat Box “ Diced brisket
2 Tbsp olive oil
3 cms fresh ginger
2 garlic cloves
1 tsp ground coriander
1/4 c wine (Chinese, or dry sherry)
¼ c soy sauce
¼ c brown sugar
2 cups good quality beef stock
2 tbsp oyster sauce
1 tbsp rice vinegar
1 cinnamon sticks
Fresh coriander to serve
- Preheat the oven to 140°C or get your slow cooker out.
- Heat 1 Tbsp of the oil over medium heat in a large casserole (or fry pan if using a slow cooker). In batches brown the shin beef and set aside.
- Peel the onions, ginger and garlic, chop finely.
- Add another 1 tbsp of the oil to the pan that you browned the beef in, add the onion, garlic and ginger, gently cook until soft.
- Add the ground coriander, cookout for a further 2 minutes.
- Pour in the Chinese wine (or sherry) and let it bubble up.
- Add the soy sauce, brown sugar, stock, oyster sauce and vinegar. Bring to a boil, and then drop in the cinnamon sticks and star anise.
- Add back the meat and let everything come up the boil again, place a piece of baking paper over the meat mixture and cover tightly with the casserole lid or a double layer of tin foil and put into the oven for two hours (or transfer to a slow cooker and set it for 6 hours).
- Take the casserole carefully out of the oven (or switch off slow cooker) and, using a slotted spatula, remove the beef to an ovenproof dish, break it up into smaller pieces if you wish with two forks, cover with foil and keep warm in the oven.
- Transfer the sauce to a saucepan and bring to the boil and cook without a lid till it has reduced by about half.
- Serve with a creamy mash and chopped coriander.
Prep time: 1 hour
Cook time: 1 hour
175g Chelsea Caster Sugar
3 large egg whites (at room temperature)
½ cup Fresh as strawberry slices
300ml Lewis Rd Creamery Double Cream
- Preheat oven 150°C. Line a baking tray with baking paper.
- In a clean bowl beat egg whites until soft peaks form. Add the caster sugar a tablespoon at a time and continue to beat until all the sugar has been added. Place spoonfuls of mixture on a baking tray and spread into circles, roughly 10cm in diameter, with the back of a spoon.
- Place the tray in the centre of the oven and turn heat down to 140°C. Bake for an hour. Turn off oven and leave in until oven is cold.
- Whip cream to soft peaks. When ready to serve, place each pavlova onto a serving plate, spread with cream and the strawberry compote on top.
2 Tbsp sugar
1 Tbsp water
250g strawberries, hulled and quartered
1 Tbsp orange liqueur or orange juice
- In a saucepan over a medium heat, stir sugar and water until sugar dissolves.
- Bring to the boil. Add half the berries and simmer for 2-3 minutes.
- Add juice or liqueur and remaining berries. Simmer for 2-3 minutes, until fruit is just softened. Carefully pour into an airtight container or jar and refrigerate till ready for use.
Prep time: 20mins
Freeze time: overnight
4 egg yolks
1 cup caster sugar
2 cups Lewis Rd Creamery Double Cream
½ cup Fresh as strawberry slices
- Beat egg yolks and caster sugar together until pale and creamy.
- In a separate bowl whisk cream until just stiff.
- Fold the cream into the egg mixture, then fold through the strawberry slices, pour into a plastic container and seal.
- Freeze until firm.
- Layer in glasses with fresh strawberries and top with extra Fresh as strawberry slices
- Serve in waffle cones with Fresh as strawberry slices and grated chocolate
Prep time: 15 mins
1 Tbsp honey
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup extra virgin olive oil
1 bunch rocket
2 blood oranges, peeled and segmented
1 fennel bulb, thinly sliced
- To make the dressing mix together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
- Place the rocket in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the rocket
- Drizzle the dressing over the salad to serve.
Prep time: 20 mins
Cook time: 10 mins
1 cup ‘the NZ Quinoa co.” quinoa
2 cup chicken stock (or water)
1 lime (zest and juice)
½ red onion, finely sliced
1 Tbsp olive oil
100 grams halloumi, sliced
½ cup pomegranate seeds
1 cup edamame beans, cooked
¼ cup fresh mint leaves, sliced
- In a large pot place the quinoa, cover with the stock (or water), bring to the boil and simmer for 7-10 minutes. Set aside.
- In a small bowl cover, the onion with the lime juice set the zest aside.
- Heat the oil in a pan and cook the halloumi slices till golden on both sides, drain, slice into chunks and set aside.
- In a large bowl, combine the cooked quinoa, onion, halloumi, pomegranate seeds, edamame beans, mint and lime zest. Mix to combine and season to taste with salt and pepper.
These are our favourites and we truly believe they could become yours too!
Prep time: 10 mins
Cook time: 30 mins
750 grams baby gourmet potatoes
2 Tbsp extra virgin olive oil
3 spring onions, finely sliced
2 Tbsp toasted sesame seeds
- Preheat oven to 180C.
- Place the potatoes in a roasting pan, coat with the olive oil and season with salt and pepper.
- Roast the potatoes till golden and cooked through (turning throughout the cooking time), this should take about 30 mins.
- While the potatoes are cooking, sauté the bacon dice till crispy.
- When the potatoes are cooked combine with the bacon and spring onions, pour into a serving platter.
- Generously drizzle over the YumYum mayonnaise and sprinkle over the sesame seeds.