We’re not big meat eaters so when we have meat it’s usually a small piece. It must have great quality and flavour. Having Karapiro Meats as a new stallholder has meant that I’m assured of that when I buy their meat. Their beef and lamb, direct from Ryan’s family farm in the Waikato is fantastic. […]
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Beef
Beef Short Ribs Diane
This week’s recipe comes from Sarah our Head Chef. For our bistro on Wednesday night for one of the dishes she slowly cooked beef short ribs taking the idea and flavours of Steak Diane and turning it into something meltingly tender. The beef falling off the bone in a brandy mushroom sauce. If you don’t […]
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Beef & Pearl Barley Salad
For the last few weekends Marty (Bentru smoked sausages) has added prime cuts of beef to his offer. He has eye fillet, Scotch fillet and sirloin. Last weekend I decided it was time we had a steak again and bought a very thick piece of sirloin which I cut into two steaks. As there were […]
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Herb crusted Veal Rack
A couple of days ago I noticed our local supermarket was selling small frozen racks of veal at a special price. As veal isn’t always readily available any more I bought a rack without thinking what I’d do with it. Once home I decided to simply roast it with a herb crust. This mixture would […]
Read moreBeef Carbonnade
This is a rich oven-cooked stew of beef in beer, a favourite throughout the North of France. Our chef Lou has tweeked the traditional recipe slightly….so here we go…enjoy! Ingredients (serves 4): 30g butter 2-3 tablespoons oil 1kg lean beef rump or chunk steak, cubed 2 medium onions, diced 2 large carrots, diced 1 large […]
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Fillet of Beef with Wasabi Mash and Vegetables
This recipe was inspired by lunch at L’Hedoniste a small bistro in Paris. It’s one of the bistros I talk about above. I’ll change the vegetable mix according to the season. It was Spring in Paris so a few pieces of asparagus were included. I used a combination of shitake and button mushrooms as Jason’s […]
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Beef Bourguignon
We’ve been asked so often for the recipe of Warwick’s version of the French classic, Beef Bourguignon. Well now we’ve finally been able to twist his arm for it. Ingredients (serves 4) 1.5kg chuck of beef – large diced 200g small white button mushrooms 750ml red wine – Burgundy if possible (50/50 split of red […]
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