Meateaters.co.nz is dedicated to people who love cooking meat – how and where to buy meat, and how to cook meat. We’ll bring you the best meat recipes, as well as classic meat dishes, from …
Read the full story »There is more to pork than bacon, although that’s a great place to start.
Lamb chops, rack of lamb, roast lamb – my mouth is watering already.
Just because it’s big we here at Meateaters consider this the ‘grand daddy’ of the meat hierarchy.
Check in here for all the best recipes involving meat. Does not include meat hats!
News at home and around the world related to meat. We’ll give you the best, and the worst stories.
![]()
Gordon hosts a great dinner party – I can testify to that. His choice of recipe is always sure to impress, especially the way he can handle a duck, and a salmon (more on those later).
This recipe is one of his ‘winners’ and although I have yet to try it, at Gordon’s or at mine, I love pork so there’s no doubt this will be on my ‘to cook’ list. I’ll post pictures when I do.
According to Gordon this is especially good served with spring vegetables and saffron potatoes.
Firstly, here’s how to cook the meat.
Ingredients:
Method:
Grind the seeds until quite fine and then rub over pork. Tie the pork with string to keep it round. Season with salt and pepper.
Heat oil in casserole or large heavy-bottomed pot and brown pork, fat side first. Saute onions and bay leaves in casserole or pot until onions are soft. Add pork and fino sherry. Bring to boil, then add chicken stock.
Turn right down and gently pot roast (you will need a lid) for 40 minutes. Turn pork over half way through. Set aside for 20 minutes, resting in sauce. Carve and pour the sauce over the various portions.
To make the saffron potatoes:
Saute a couple of onions until soft. Add saffron. Add agria potatoes and cook until they have a little bit of colour then season with salt and pepper, pour in a cup of chicken stock and cover the roasting pan with foil and bake for 30 minutes. Uncover and bake for a further 10.
Delicious. Enjoy!
Popularity: 1%
I have been wanting to make this dish for a long time and I may have the opportunity later this week.
When someone at work has a birthday, on the Friday of the birthday week Springload …
Al Brown writes a regular recipe for the Urban Harvest website. His latest recipe sounded delicious – roasted lamb backstraps with baby beetroot, watercress and feta salad.
I’m on a diet, so am cutting out all …
Beef Wellington is a very traditional dish of beef wrapped in pastry. The origin of the name cannot be confirmed, and it is by no means certain that the dish originated in England as the …
Angus beef farmers have struck gold with their meat being supplied to the McDonalds fast food franchise.
McDonald’s patrons, according to todays Dominion Post, have eaten their way through 1000 tonnes of angus burgers. Angus beef …
Ray McVinnie has been a chef for many years, and once ran the highly successful and elite eating establishment, Vinnies.
Recently he has been seen on the box as a celebrity judge on Masterchef NZ. So …
The top five young butchers and five butcher apprentices from around the country have been found in the hunt for New Zealand’s best young butcher for 2010.
After competing in regional finals around the country, the …
Harringtons is a very well known small goods manufacturer here in Wellington – especially renowned for its sausages.
In a clever marketing ploy they have instigated the Harringtons Sausage Awareness Week, starting on Monday next week …
This is a simple recipe from the two chefs at Animal Restaurant in Los Angeles. I recently bought their recipe book “Two Dudes, One Pan” – the recipe book they wrote while they were still …
Al Brown has a new range of T-shirts just released.
There’s one that’s particularly relevant to the meat-eating community – “Chop”. A beautiful deep green with contrasting red chop illustration – very nice. I have one …
This recipe comes courtesy of Pamela at Cookware Essentials – an online shop providing cooking equipment and kitchen accessories for people who love to cook. They have a bricks and mortar shop in Masterton but …