Fresh As Easy As Strawberry Ice Cream

 

Prep time: 20mins

Freeze time: overnight

Serves: 6

Ingredients

4 egg yolks
1 cup caster sugar
2 cups Lewis Rd Creamery Double Cream

½ cup Fresh as strawberry slices

 

  1. Beat egg yolks and caster sugar together until pale and creamy.
  2. In a separate bowl whisk cream until just stiff.
  3. Fold the cream into the egg mixture, then fold through the strawberry slices, pour into a plastic container and seal.
  4. Freeze until firm.

 

Serving suggestions

  • 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

Rocket, blood orange and Fennel salad

 

Prep time: 15 mins

Serves: 6 

 

Ingredients
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

 

  1. To make the dressing mix together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  2. Place the rocket in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the rocket
  3. Drizzle the dressing over the salad to serve.

Quinoa Christmas Salad

Prep time: 20 mins

Cook time: 10 mins

Serves: 6

 

Ingredients

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

 

  1. 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.
  2. In a small bowl cover, the onion with the lime juice set the zest aside.
  3. Heat the oil in a pan and cook the halloumi slices till golden on both sides, drain, slice into chunks and set aside.
  4. 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.

Lucky Potatoes with Bacon & Mayo

 

These are our favourites and we truly believe they could become yours too!

 

Prep time: 10 mins

Cook time: 30 mins

Serves: 6

 

Ingredients

750 grams baby gourmet potatoes

2 Tbsp extra virgin olive oil

250 grams Meat Box Bacon, diced

3 spring onions, finely sliced

2 Tbsp toasted sesame seeds

YumYum mayonnaise

 

  1. Preheat oven to 180C.
  2. Place the potatoes in a roasting pan, coat with the olive oil and season with salt and pepper.
  3. Roast the potatoes till golden and cooked through (turning throughout the cooking time), this should take about 30 mins.
  4. While the potatoes are cooking, sauté the bacon dice till crispy.
  5. When the potatoes are cooked combine with the bacon and spring onions, pour into a serving platter.
  6. Generously drizzle over the YumYum mayonnaise and sprinkle over the sesame seeds.

 

Pomegranate Chicken Lollipops

 

Prep time: 15 mins

Cook time: 30 mins

Makes: 10

 

Ingredients

 

500g Meat Box Chicken Drummettes

¼ cup pomegranate molasses

½ tsp cumin

½ tsp coriander

Juice of one lemon

1 clove of garlic, crushed

1 Tbsp honey

 

  1. Preheat oven to 180C
  2. Using a small sharp paring knife grab the thin end of the drummette firmly, then carefully cut through the skin surrounding the bone, using a sawing motion and turning it around. Once the skin is cut all around, use your knife to scrape down the meat from the bone. You may need to cut through a couple of sinews. Push the meat down to the other end. Using your fingers, pull the meat over the fat end of the bone so that it’s inside out. Voila a chicken lollipop!
  3. To make the marinade combine the pomegranate molasses, cumin, coriander, lemon juice, garlic and honey.
  4. Pour over the chicken lollipops and marinate in the fridge for an hour.
  5. Cook in preheated oven for approx. 25-30mins.

 

Sticky Glazed Champagne Ham

Serves: Many

Prep time: 15mins

Cook time: 1 hour

 

Ingredients

 

1 x Meat Box Champagne Ham (approx 4-5 kg)

½  pkt whole cloves

½ cup soft brown sugar

¼ cup maple syrup or golden syrup

¼ cup pineapple juice

2 tbsp rum (optional)

2 Tbsp Dijon mustard

 

  1. Preheat oven to 180ºC.
  2. Cut through the skin around shank then peel off ham skin by gently pushing your fingers between skin and fat.
  3. Discard the skin.
  4. Use a sharp knife to lightly score the fat in diagonally both ways to make diamond shapes. Be careful not to cut right through the fat
  5. Insert a clove at each of the points were at the intersections
  6. In a bowl mix together the glaze ingredients to a thick paste
  7. Brush the ham all over with the glaze and bake until golden (about 1 hour),
  8. Baste the ham while cooking
  9. Serve hot or at room temperature.

 

TIP: Store unused ham in the fridge wrapped in a damp muslin bag or a clean tea towel soaked in water.

 

Roast Chicken with Pork and Fennel Stuffing

Prep time: 20mins

Cook time: 1 ½ hours

Serves: 6

 

INGREDIENTS

1 x Whole Size 16 Chicken

3 Tbsp Extra Virgin Olive Oil

150g sour dough breadcrumbs, lightly toasted

1 onion, finely chopped

250g Meat Box Pork and fennel sausages

2 Tbsp Simon Gault Italian Seasoning

½ cup dried cranberries

½ cup pistachios, roughly chopped

¼ cup parsley, finely chopped

1 Free range egg, lightly whisked

 

  1. Preheat oven to 180C
  2. Heat 2Tbsp of the oil in a large frying pan and cook the onions until they have softened about 10 minutes. Remove to a bowl.
  3. Add the breadcrumbs to the pan and lightly toast, add to the onions in the bowl
  4. Slip the sausages from their casings into the bowl then add the seasoning, cranberries, pistachio’s, parsley and egg, season with salt and freshly ground black pepper. Using your hands mix the ingredients until well combined.
  5. Stuff the chicken cavity with the stuffing, secure and cook for approx 1 and ½ hours. Test with a skewer to make sure the juices run clear.
  6. Rest loosely covered for 10 minutes before serving.

Christmas Roast Lamb with a Italian Tomato Stuffing

Prep time: 15 Mins

Cook time: 40 mins

Serves: 6

 

INGREDIENTS

Meat Box Pork Boneless Leg of Lamb (1KG)

2 tbsp extra virgin olive oil

1 onion, finely chopped

1/3 cup sun-dried tomatoes, chopped

1 clove garlic, chopped

1 Tbsp fresh basil, chopped

1 Tbsp fresh Italian parsley, chopped

1 Tbsp Simon Gault Italian Seasoning

1 cup fresh sourdough breadcrumbs

1 egg, lightly beaten

1 Tbsp Extra Virgin Olive oil (extra)

 

  1. Remove the lamb from the refrigerator 30 minutes before cooking.
  2. Preheat the oven to 180°C.
  3. To make the stuffing, heat the oil and butter in a medium frying pan, then add the onion and sauté until lightly golden and starting to soften (about 8 minutes). Set aside in a bowl.
  4. Place the sundried tomatoes in a small food processor with the garlic, then process to a coarse purée, add to the onions.
  5. Add the chopped herbs, Italian seasoning, breadcrumbs and egg. Mix to combine.
  6. Take the meat from the string wrap, spread over the stuffing and carefully roll up, fastening the lamb with butchers/kitchen string.
  7. Rub lamb with a little oil and place in a small roasting dish, cook for 40 minutes medium-pink meat. Or use a good meat thermometer and check for a temperature of 55°C–60°C. Remove lamb from the oven and let it rest, loosely covered, for about 15 minutes. Remove the string and sprinkle with flake salt

Roast Scotch Fillet with Chipotle Brandy Sauce

Roast Scotch Fillet with Chipotle Brandy Sauce

Prep time 20 mins

Cook time: 40mins

Serves: 6

 

Ingredients

2 kgs   Beef Scotch Fillet

2 Tbsp   Extra virgin olive oil

1 Tbsp   Amola Atlantic Ocean Sea Salt

¼ cup brandy

1 Tbsp Worcestershire sauce

½ cup Simon Gault Chipotle Ketchup 100% sweetened only by vegetables

½ cup cream

 

  1. Preheat the oven to 220C.
  2. Pat the beef dry, place meat fat side up in a roasting dish, massage in the olive oil and sprinkle over the Amola Sea Salt.
  3. Place the beef in the oven. After 10 minutes turn the oven down to 200C and roast the beef for a further 20-30 minutes, depending on how rare you like it.
  4. Remove the beef from the oven, cover loosely with foil and let it rest for at least 20 minutes.
  5. To make the sauce combine the brandy, Worcestershire sauce, Chipotle ketchup and the cream in a small saucepan, bring to the boil, the sauce will thicken slightly, set aside.
  6. Serve with the sauce and lots of cracked pepper.

Halloumi & Bacon Rolls

Halloumi & Bacon rolls

Prep time: 15 mins

Cook time: 12 mins

Makes: 20

 

Ingredients

250g block halloumi cheese

10 rashers Meat Box Streaky Bacon

 

  1. Preheat oven to 200C and line a baking sheet with baking paper.
  2. Cut the halloumi into 20 sticks.
  3. Stretch each rasher of bacon with the back of a knife, then cut in half.
  4. Season the bacon with just black pepper.
  5. Roll the bacon around the halloumi in a spiral and arrange on the baking sheet.
  6. Bake for 10-12 mins or until the pancetta is brown and beginning to crisp.