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Recipes
Spaghetti and Meatballs
INGREDIENTS
Meatballs
500g Quality Mark beef mince
½ cup breadcrumbs
½ cup onion, finely chopped
3 cloves garlic, crushed
1 egg, lightly beaten
2 tablespoons parsley, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
2 tablespoons tomato paste
1 tablespoon olive oil
Sauce
¾ cup red wine (or use stock)
1½ cups Campbell’s Real Stock – Beef
½ cup tomato paste
400g can chopped tomatoes in juice
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
To Serve
Cooked spaghetti
Fresh basil
Grated cheese
500g Quality Mark beef mince
½ cup breadcrumbs
½ cup onion, finely chopped
3 cloves garlic, crushed
1 egg, lightly beaten
2 tablespoons parsley, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
2 tablespoons tomato paste
1 tablespoon olive oil
Sauce
¾ cup red wine (or use stock)
1½ cups Campbell’s Real Stock – Beef
½ cup tomato paste
400g can chopped tomatoes in juice
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
To Serve
Cooked spaghetti
Fresh basil
Grated cheese
INSTRUCTION
Meatballs
Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato
paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls slightly bigger than a golf ball. Cover and refrigerate for 20 minutes to set.
Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over (do this in batches). Once browned, remove carefully with tongs and set aside on a plate.
Sauce
Drain any oil from the pan and return it over a high heat. Add the wine (or stock) and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir. Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a pasta sauce consistency (turn the meatballs over once). Taste and season as required.
To serve
Toss the sauce through the just-cooked drained spaghetti in the spaghetti cooking pot. Add to serving bowls and sprinkle with cheese and basil.
Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato
paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls slightly bigger than a golf ball. Cover and refrigerate for 20 minutes to set.
Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over (do this in batches). Once browned, remove carefully with tongs and set aside on a plate.
Sauce
Drain any oil from the pan and return it over a high heat. Add the wine (or stock) and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir. Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a pasta sauce consistency (turn the meatballs over once). Taste and season as required.
To serve
Toss the sauce through the just-cooked drained spaghetti in the spaghetti cooking pot. Add to serving bowls and sprinkle with cheese and basil.
Slow-Cooked Shoulder of Lamb with Late Summer Vegetables
INGREDIENTS
Lamb
An Eketahuna Country Meat Butterflied Lamb Shoulder or Boneless Leg
4 sprigs rosemary, leaves finely chopped
2 tablespoons roughly chopped oregano or sweet marjoram leaves
3 tablespoons olive oil
1/2 cup white wine or white wine vinegar
Late summer vegetables
3 tablespoons olive oil
1 eggplant, diced
1 red onion, finely sliced
2 cloves garlic, crushed
2 sticks celery, strings removed with a vegetable peeler and diced
1 red and 1 yellow capsicum, cored, seeds removed
and diced
1/4 cup red wine vinegar
pinch sugar
6 ripe tomatoes, skinned, cored and roughly chopped
1 tablespoon pitted olives
1 tablespoon capers, drained
a few extra sprigs of oregano or sweet marjoram
An Eketahuna Country Meat Butterflied Lamb Shoulder or Boneless Leg
4 sprigs rosemary, leaves finely chopped
2 tablespoons roughly chopped oregano or sweet marjoram leaves
3 tablespoons olive oil
1/2 cup white wine or white wine vinegar
Late summer vegetables
3 tablespoons olive oil
1 eggplant, diced
1 red onion, finely sliced
2 cloves garlic, crushed
2 sticks celery, strings removed with a vegetable peeler and diced
1 red and 1 yellow capsicum, cored, seeds removed
and diced
1/4 cup red wine vinegar
pinch sugar
6 ripe tomatoes, skinned, cored and roughly chopped
1 tablespoon pitted olives
1 tablespoon capers, drained
a few extra sprigs of oregano or sweet marjoram
INSTRUCTION
Preheat the oven to 160°C.
Lamb
Lay lamb flesh-side-up on a chopping board. Spread over the herbs and season with salt and freshly ground black pepper. Drizzle over the olive oil.
Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar. Pour 1/2 cup water around the lamb. Cover dish with its lid or make a baking paper and foil lid. Place in the oven and cook the lamb for 2 1/2 - 3 hours, or until the meat is very tender. Remove lamb from the oven (see tips). Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.
Late summer vegetables
Pour the oil into a wide heavy-based saucepan and place over medium heat. Add the eggplant and cook until soft and golden, then add the onion and cook for a further 5 minutes. Add the garlic, celery and capsicum and cook for 5 minutes.
Pour in the red wine vinegar and allow to bubble up. Add a pinch of sugar and the tomatoes. Cook for a further 5 minutes before stirring in the olives, capers and parsley. Season with salt and freshly ground black pepper.
To serve
Slice the lamb and place on a warmed platter with the vegetables. Drizzle over hot meat juices. Finish dish with extra sprigs of oregano or sweet marjoram.
Lamb
Lay lamb flesh-side-up on a chopping board. Spread over the herbs and season with salt and freshly ground black pepper. Drizzle over the olive oil.
Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar. Pour 1/2 cup water around the lamb. Cover dish with its lid or make a baking paper and foil lid. Place in the oven and cook the lamb for 2 1/2 - 3 hours, or until the meat is very tender. Remove lamb from the oven (see tips). Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.
Late summer vegetables
Pour the oil into a wide heavy-based saucepan and place over medium heat. Add the eggplant and cook until soft and golden, then add the onion and cook for a further 5 minutes. Add the garlic, celery and capsicum and cook for 5 minutes.
Pour in the red wine vinegar and allow to bubble up. Add a pinch of sugar and the tomatoes. Cook for a further 5 minutes before stirring in the olives, capers and parsley. Season with salt and freshly ground black pepper.
To serve
Slice the lamb and place on a warmed platter with the vegetables. Drizzle over hot meat juices. Finish dish with extra sprigs of oregano or sweet marjoram.
Herb Stuffed Butterflied Leg of Lamb
Cooking lamb is a favourite with many Kiwi families at Christmas time. This recipe has been tried and tested and believe us, it\'s perfect for the festive season. The lamb is meltingly tender and the herb stuffing adds bursts of flavour not to mention beautiful colour to the dish. But the best part? It\'s quick, which means more time to spend with family and friends.
INGREDIENTS
Lamb
1 Eketahuna Country Meats butterflied leg of lamb
Green herb paste
2 spring onions, very finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh oregano, or ½ teaspoon dried
2 cloves garlic, crushed
3 tablespoons lemon juice
¼ teaspoon ground cumin
3-4 tablespoons oil
Beetroots and dressing
3 bunches baby beetroot
(about 15)
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
¼ cup olive oil
To serve
8 large shallots, root end trimmed and peeled
16 baby potatoes, scrubbed
Steamed green beans
Gravy
INSTRUCTION
Preheat the oven to 220°C conventional bake.
Green herb paste
Place all the ingredients, except the oil in a food processor and mix for 30 seconds. Drizzle in the oil until it forms a paste. Season and set aside.
Lamb
Open out the lamb and place with the flesh side up, . Spread over the green herb paste. Starting from one narrow end, roll up neatly into the best shape you can and tie at intervals with kitchen string to secure.
Place lamb in a roasting dish and place in preheated oven. Roast for 20 minutes, then reduce the oven temperature to 190°C and roast for a further 40 minutes together with the shallots and potatoes. Transfer lamb and roasted vegetables to a warm plate, cover loosely with foil and keep in a warm place while you make the gravy.
Beetroots and dressing
While the lamb is roasting, prepare beetroots. Put the vinegar and maple syrup in a bowl and whisk in the oil. Season with salt and freshly ground black pepper. Set aside. Boil beetroot in lightly salted water for about 35 minutes or until just tender when tested with a skewer. Peel beetroot either by using a small sharp knife, or by using your fingers to rub off the skins under slowly running cold water. Cut beetroots in half and place into the dressing and toss. Set aside. .
To serve: Slice lamb and place down the centre of a large platter. Surround lamb with roasted shallots and potatoes on one side and beetroot and steamed green beans on the other.
Serve with a jug of gravy.
Green herb paste
Place all the ingredients, except the oil in a food processor and mix for 30 seconds. Drizzle in the oil until it forms a paste. Season and set aside.
Lamb
Open out the lamb and place with the flesh side up, . Spread over the green herb paste. Starting from one narrow end, roll up neatly into the best shape you can and tie at intervals with kitchen string to secure.
Place lamb in a roasting dish and place in preheated oven. Roast for 20 minutes, then reduce the oven temperature to 190°C and roast for a further 40 minutes together with the shallots and potatoes. Transfer lamb and roasted vegetables to a warm plate, cover loosely with foil and keep in a warm place while you make the gravy.
Beetroots and dressing
While the lamb is roasting, prepare beetroots. Put the vinegar and maple syrup in a bowl and whisk in the oil. Season with salt and freshly ground black pepper. Set aside. Boil beetroot in lightly salted water for about 35 minutes or until just tender when tested with a skewer. Peel beetroot either by using a small sharp knife, or by using your fingers to rub off the skins under slowly running cold water. Cut beetroots in half and place into the dressing and toss. Set aside. .
To serve: Slice lamb and place down the centre of a large platter. Surround lamb with roasted shallots and potatoes on one side and beetroot and steamed green beans on the other.
Serve with a jug of gravy.
Roast Rack of Lamb with Marmalade Mustard Crumb Topping
INGREDIENTS
2, 8-bone Eketahuna Country Meats lamb racks,
60g butter
2 tablespoons marmalade or apricot jam
1 heaped tbsp wholegrain mustard
½ cup coarse breadcrumbs (or use Japanese panko crumbs for that extra special touch)
1 brown onion, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
olive oil or butter
2 teaspoons rosemary leaves, roughly chopped
½ red chilli, thinly sliced (optional)
600g baby vegetables (baby carrots, courgettes, sweetcorn and fennel)
4 tablespoons pumpkin or sunflower seeds, pinenuts or slivered almonds
1 large bunch watercress, washed and drained (optional)
2 tablespoons balsamic vinegar
INSTRUCTION
Preheat oven to 190°C fan bake.
Peel the fat cap off the racks and lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.
In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat. Mix in about half of the breadcrumbs– slowly adding enough until you have a good coating. Spoon the topping evenly across the racks, pressing it down over the meat. Sauté the onion and garlic in 2 tbsp olive oil or
butter until lightly caramelised, then mix in the rosemary and chilli.
Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.
Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat. If the crumbs are becoming too dark as it cooks, cover loosely with foil.
Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.
Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little. Take the pan off the heat and leave to cool.
To serve:
Take the racks and carefully cut in half. Drizzle the balsamic vinegar over the vegetables, mix it in and spoon onto 4 warm plates. Place the lamb on top of the veg. Decorate with watercress and scatter with pumpkin seeds.
Peel the fat cap off the racks and lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.
In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat. Mix in about half of the breadcrumbs– slowly adding enough until you have a good coating. Spoon the topping evenly across the racks, pressing it down over the meat. Sauté the onion and garlic in 2 tbsp olive oil or
butter until lightly caramelised, then mix in the rosemary and chilli.
Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.
Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat. If the crumbs are becoming too dark as it cooks, cover loosely with foil.
Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.
Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little. Take the pan off the heat and leave to cool.
To serve:
Take the racks and carefully cut in half. Drizzle the balsamic vinegar over the vegetables, mix it in and spoon onto 4 warm plates. Place the lamb on top of the veg. Decorate with watercress and scatter with pumpkin seeds.
Slow Cooked Pulled Lamb
The shoulder has an incredible flavour, and cooking it on a low heat for a long time gives you beautifully tender meat that falls off the bone. Smothered in a rich gravy from the cooking juices, you’ll be in heaven with this meal. And the best part is it’s dead simple to make.
INGREDIENTS
1- ECM Butterflied lamb shoulder,
25g butter
4 large onions, quartered
1 whole bulb garlic, cloves peeled
1 cup white wine
1 cup chicken or beef stock
4 stalks fresh rosemary
3 bay leaves
Zest of 1 lemon
1 tablespoon Dijon or wholegrain mustard
2 anchovies, finely chopped
1 tablespoon cumin seeds
3 teaspoons cornflour mixed with 1/4 cup water
Fresh chopped herbs, to garnish
25g butter
4 large onions, quartered
1 whole bulb garlic, cloves peeled
1 cup white wine
1 cup chicken or beef stock
4 stalks fresh rosemary
3 bay leaves
Zest of 1 lemon
1 tablespoon Dijon or wholegrain mustard
2 anchovies, finely chopped
1 tablespoon cumin seeds
3 teaspoons cornflour mixed with 1/4 cup water
Fresh chopped herbs, to garnish
INSTRUCTION
Preheat the oven to 130°C conventional bake.
Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.
Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelised meat juices stuck to the bottom). Add the stock, rosemary stalks, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.
Add the lamb to the dish, skin-side up. Spread the mustard and anchovies over top and drizzle with olive oil. Sprinkle with the cumin seeds and season.
Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling apart. Baste the lamb a couple of times whilst cooking. Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.
Transfer the lamb to a warmed plate or platter (you can use a dinner plate to transfer it instead of tongs, as it will be falling apart and very tender) and cover with the foil. Let it rest for 10-15 minutes before serving.
To remove the layer of oil on top of the pan juices, gently lay 6-7 paper towels flat on the surface without pressing down. Wait a few minutes for them to soak through, then discard. Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until reduced to a nice pouring sauce while the lamb rests. Taste and season as required.
To serve
Pull the lamb into nice big chunks. Serve on mashed potatoes or kumara with seasonal vegetables, pour gravy over and scatter with fresh herbs if you like.
Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.
Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelised meat juices stuck to the bottom). Add the stock, rosemary stalks, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.
Add the lamb to the dish, skin-side up. Spread the mustard and anchovies over top and drizzle with olive oil. Sprinkle with the cumin seeds and season.
Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling apart. Baste the lamb a couple of times whilst cooking. Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.
Transfer the lamb to a warmed plate or platter (you can use a dinner plate to transfer it instead of tongs, as it will be falling apart and very tender) and cover with the foil. Let it rest for 10-15 minutes before serving.
To remove the layer of oil on top of the pan juices, gently lay 6-7 paper towels flat on the surface without pressing down. Wait a few minutes for them to soak through, then discard. Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until reduced to a nice pouring sauce while the lamb rests. Taste and season as required.
To serve
Pull the lamb into nice big chunks. Serve on mashed potatoes or kumara with seasonal vegetables, pour gravy over and scatter with fresh herbs if you like.
Scotch Fillet Steak with Blue Butter
INGREDIENTS
Steaks
1 pack of ECM scotch fillet steaks, at room temperature
1/2 tablespoon picked thyme leaves, roughly chopped, optional
Blue butter
50g blue cheese
25g butter, softened
Dash Worcestershire sauce
1 teaspoon finely chopped thyme leaves
Baked potatoes
50g butter
1 onion, finely sliced
1kg potatoes, Agria are good here, peeled
2 cloves garlic, very thinly sliced
1 tablespoon picked fresh thyme leaves
2 cups beef or chicken stock, hot
To serve
Seasonal green vegetables, steamed or a winter green salad
1 pack of ECM scotch fillet steaks, at room temperature
1/2 tablespoon picked thyme leaves, roughly chopped, optional
Blue butter
50g blue cheese
25g butter, softened
Dash Worcestershire sauce
1 teaspoon finely chopped thyme leaves
Baked potatoes
50g butter
1 onion, finely sliced
1kg potatoes, Agria are good here, peeled
2 cloves garlic, very thinly sliced
1 tablespoon picked fresh thyme leaves
2 cups beef or chicken stock, hot
To serve
Seasonal green vegetables, steamed or a winter green salad
INSTRUCTION
Blue butter
Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.
Baked potatoes
Preheat the oven to 200°C.
Use a little of the measured butter to grease a medium-sized ovenproof dish. Heat a dash of oil in a small frying pan and add the onion. Place over a low heat and cook the onion until soft. Thinly slice the potatoes. Arrange potato slices in overlapping rows in the dish, adding the onion, garlic and thyme as well as seasoning as you layer.
Add the remaining butter to the hot stock and pour this carefully into the dish. Cover the top of the potatoes with a piece of baking paper. Place in the oven and bake for 1 hour (remove the baking paper towards the end of cooking to allow the potatoes to brown on top), until the potatoes are tender and golden and crisp on the top.
Steaks
Season the steaks and heat a large frying pan until hot. Place in the steaks and cook for 3 minutes on each side. Remove from the frying pan to a warmed plate and sprinkle over the thyme. Place 2 slices of the blue butter on each steak. Cover loosely with foil and leave to rest for 5 minutes.
To serve
Cut steaks in half and place on 4 warmed plates along with all the melted and not-so melted blue butter. Serve with the baked potatoes.
Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.
Baked potatoes
Preheat the oven to 200°C.
Use a little of the measured butter to grease a medium-sized ovenproof dish. Heat a dash of oil in a small frying pan and add the onion. Place over a low heat and cook the onion until soft. Thinly slice the potatoes. Arrange potato slices in overlapping rows in the dish, adding the onion, garlic and thyme as well as seasoning as you layer.
Add the remaining butter to the hot stock and pour this carefully into the dish. Cover the top of the potatoes with a piece of baking paper. Place in the oven and bake for 1 hour (remove the baking paper towards the end of cooking to allow the potatoes to brown on top), until the potatoes are tender and golden and crisp on the top.
Steaks
Season the steaks and heat a large frying pan until hot. Place in the steaks and cook for 3 minutes on each side. Remove from the frying pan to a warmed plate and sprinkle over the thyme. Place 2 slices of the blue butter on each steak. Cover loosely with foil and leave to rest for 5 minutes.
To serve
Cut steaks in half and place on 4 warmed plates along with all the melted and not-so melted blue butter. Serve with the baked potatoes.
Easy Beef Stroganoff
Warm up with the delicious flavours in this beef stroganoff, we think its one that the whole family will love.
INGREDIENTS
500g of Angus Schnitzel cut into strips ,30g butter
1 small onion, chopped
250g mushrooms, thinly sliced
¾ cup beef stock
2 tablespoons tomato paste
250ml carton light sour cream
1 teaspoon cornflour
Noodles or pasta to serve
1 small onion, chopped
250g mushrooms, thinly sliced
¾ cup beef stock
2 tablespoons tomato paste
250ml carton light sour cream
1 teaspoon cornflour
Noodles or pasta to serve
INSTRUCTION
Coat the beef strips in a little oil. Season with salt and pepper. Preheat a non-stick pan to a moderate heat. Cook the beef in 3 batches. Cook one side until the fi rst sign of moisture appears on the uncooked side, then turn and cook the other side. Remove each batch and set aside.
Melt butter in the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes.
Stir in the combined sour cream and cornfl our. Stir well, simmer for 1 minute. Return beef to pan and simmer for 2 minutes. Serve with noodles or pasta, and either salad or seasonal vegetables.
Melt butter in the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes.
Stir in the combined sour cream and cornfl our. Stir well, simmer for 1 minute. Return beef to pan and simmer for 2 minutes. Serve with noodles or pasta, and either salad or seasonal vegetables.
The Ultimate Beef Burger
This is a classic burger recipe that requires zero fuss. We have added Dijon mustard and chilli flakes to give these patties a slight kick and paired it with our homemade caramelised onions.
INGREDIENTS
Beef
500g Quality Mark beef mince
1 small red onion, finely chopped or grated
1 zucchini, trimmed and coarsely grated
1 cup fresh white breadcrumbs
1 egg, beaten
3 tablespoons milk
1 teaspoon Dijon mustard
3 tablespoons finely chopped parsley leaves
pinch dried chilli flakes or more to taste
Caramelised onions
6 red onions, thinly sliced
1 tablespoon soft brown sugar
1/2 teaspoon salt
1 tablespoon roughly chopped picked thyme leaves
1/4 cup red wine vinegar
To serve
4 hamburger buns
mayonnaise
green lettuce leaves
cucumber
tomatoes
caramelised onions
tomato relish or use your favourite relish
500g Quality Mark beef mince
1 small red onion, finely chopped or grated
1 zucchini, trimmed and coarsely grated
1 cup fresh white breadcrumbs
1 egg, beaten
3 tablespoons milk
1 teaspoon Dijon mustard
3 tablespoons finely chopped parsley leaves
pinch dried chilli flakes or more to taste
Caramelised onions
6 red onions, thinly sliced
1 tablespoon soft brown sugar
1/2 teaspoon salt
1 tablespoon roughly chopped picked thyme leaves
1/4 cup red wine vinegar
To serve
4 hamburger buns
mayonnaise
green lettuce leaves
cucumber
tomatoes
caramelised onions
tomato relish or use your favourite relish
INSTRUCTION
Preheat the oven to 180°C. Line a shallow oven tray with baking paper.
Beef
Mix all the beef ingredients together in a bowl and season. Form into 4 large patties and rub each with a little olive oil.
Heat a large frying pan until hot and brown patties for about 2 minutes on each side.
Transfer to the tray and place in the oven to cook for 8-10 minutes until cooked in the centre.
Caramelised onions
Heat a dash of oil in a heavy-based saucepan over low heat and add the onions, sugar and salt. Cook gently for about 30 minutes or until the onions are soft, stirring from time to time. Add the thyme and red wine vinegar and cook for a further 5 minutes.
To serve
Slice the buns in half horizontally and oven grill cut sides, if wished. Top each bun base with mayonnaise, lettuce, cucumber strips, beef patty, tomato, onion and tomato relish. Finish with bun tops that you have spread with mayonnaise.
Beef
Mix all the beef ingredients together in a bowl and season. Form into 4 large patties and rub each with a little olive oil.
Heat a large frying pan until hot and brown patties for about 2 minutes on each side.
Transfer to the tray and place in the oven to cook for 8-10 minutes until cooked in the centre.
Caramelised onions
Heat a dash of oil in a heavy-based saucepan over low heat and add the onions, sugar and salt. Cook gently for about 30 minutes or until the onions are soft, stirring from time to time. Add the thyme and red wine vinegar and cook for a further 5 minutes.
To serve
Slice the buns in half horizontally and oven grill cut sides, if wished. Top each bun base with mayonnaise, lettuce, cucumber strips, beef patty, tomato, onion and tomato relish. Finish with bun tops that you have spread with mayonnaise.
Shepherd\'s Pie
A classic with a Kiwi twist. The addition of kumara makes a change from the well-known potato topping - and we love the taste of lamb and kumara together. We bet the little ones in your family will love this meal just as much as you. The lamb can easily be substituted for beef.
INGREDIENTS
Lamb
1 pack of ECM lamb mince
1 onion, finely chopped
1 carrot, finely chopped
400g can chopped tomatoes in juice
2 cups vegetable stock
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped parsley
1 teaspoon chopped thyme leaves
Kumara topping
500g small red kumara, scrubbed
1 cup grated cheddar cheese or ½ cup freshly grated parmesan
To serve
Cooked green peas
1 pack of ECM lamb mince
1 onion, finely chopped
1 carrot, finely chopped
400g can chopped tomatoes in juice
2 cups vegetable stock
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped parsley
1 teaspoon chopped thyme leaves
Kumara topping
500g small red kumara, scrubbed
1 cup grated cheddar cheese or ½ cup freshly grated parmesan
To serve
Cooked green peas
INSTRUCTION
Pre-heat the oven to 190°C. Lightly grease a medium-sized oven proof dish.
Lamb
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the lamb mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove to a bowl and set aside.
Reduce heat to low, add another dash of oil and add the onion and carrot. Cook for 10 minutes until the onion is soft. Return lamb to the saucepan with the tomatoes, stock and Worcestershire sauce. Bring just to the boil, then reduce heat, partially cover and cook mince at a gentle simmer for 30 minutes, stirring occasionally. Stir through the chopped herbs and season. The mince should be thick but not dry.
Kumara topping
Boil kumara in lightly salted water for about 25 minutes or until tender. Drain, then using kitchen paper to help you, peel away the skin. Cut kumara in round slices.
To assemble
Spoon mince into the greased ovenproof dish and top with the kumara slices. Sprinkle with the grated cheese and place in the oven to cook for 25 minutes or until hot and bubbling.
Lamb
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the lamb mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove to a bowl and set aside.
Reduce heat to low, add another dash of oil and add the onion and carrot. Cook for 10 minutes until the onion is soft. Return lamb to the saucepan with the tomatoes, stock and Worcestershire sauce. Bring just to the boil, then reduce heat, partially cover and cook mince at a gentle simmer for 30 minutes, stirring occasionally. Stir through the chopped herbs and season. The mince should be thick but not dry.
Kumara topping
Boil kumara in lightly salted water for about 25 minutes or until tender. Drain, then using kitchen paper to help you, peel away the skin. Cut kumara in round slices.
To assemble
Spoon mince into the greased ovenproof dish and top with the kumara slices. Sprinkle with the grated cheese and place in the oven to cook for 25 minutes or until hot and bubbling.
Marinated Beef Brisket
Whilst a longer cooking time is required for beef brisket, the wait is well worth it for boldly flavoured, tender beef. When paired with warmed tortillas and a crunchy winter slaw, expect a taste sensation that will have you coming back for more.
INGREDIENTS
Beef
1kg of ECM Angus beef brisket
1 tablespoon each coriander seeds, cumin seeds, yellow mustard seeds
½ tablespoon whole black peppercorns
½ tablespoon soft brown sugar
½ tablespoon smoked paprika
good pinch cayenne pepper
1 cup beef stock
To serve
8 soft tortillas, warmed
2 handfuls of finely shredded green cabbage
2 handfuls of finely shredded
red cabbage
1 green apple, finely sliced
1 small red onion, very finely sliced
1 tablespoon white sesame seeds, toasted
½ cup mayonnaise
chipotle sauce
1 green chilli, deseeded and finely sliced
a handful of pumpkin seeds, toasted
2 limes, cut into wedges
1kg of ECM Angus beef brisket
1 tablespoon each coriander seeds, cumin seeds, yellow mustard seeds
½ tablespoon whole black peppercorns
½ tablespoon soft brown sugar
½ tablespoon smoked paprika
good pinch cayenne pepper
1 cup beef stock
To serve
8 soft tortillas, warmed
2 handfuls of finely shredded green cabbage
2 handfuls of finely shredded
red cabbage
1 green apple, finely sliced
1 small red onion, very finely sliced
1 tablespoon white sesame seeds, toasted
½ cup mayonnaise
chipotle sauce
1 green chilli, deseeded and finely sliced
a handful of pumpkin seeds, toasted
2 limes, cut into wedges
INSTRUCTION
Beef:
Place the seeds and peppercorns in a small dry frying pan over medium heat and lightly toast – you will smell when they are toasted. Straightaway remove from the pan and leave to cool. Lightly crush the seeds and peppercorns (see tips) and mix with the brown sugar, paprika and cayenne pepper.
Place the beef brisket on a large plate and rub over the spice mixture. Cover and place in the fridge overnight.
The next day, remove beef brisket from the fridge and bring to room temperature.
Preheat the oven to 150°C.
Place on a wire rack sitting inside a roasting dish. Pour in the beef stock then cover completely with foil and seal well.
Place in the oven and cook for 4½ - 5 hours. Baste brisket 2-3 times during cooking by spooning over the meat juices. The brisket should be very tender. Remove from the oven and season with salt.
To serve:
Slice beef thinly and place 2-3 slices on each tortilla, along with a coleslaw made using the cabbage, apple, red onion and sesame seeds. Serve with small dishes of mayonnaise and chipotle sauce for drizzling over. Top tortilla with chilli and pumpkin seeds. Finally squeeze over a little lime juice. Wrap up and eat.
Place the seeds and peppercorns in a small dry frying pan over medium heat and lightly toast – you will smell when they are toasted. Straightaway remove from the pan and leave to cool. Lightly crush the seeds and peppercorns (see tips) and mix with the brown sugar, paprika and cayenne pepper.
Place the beef brisket on a large plate and rub over the spice mixture. Cover and place in the fridge overnight.
The next day, remove beef brisket from the fridge and bring to room temperature.
Preheat the oven to 150°C.
Place on a wire rack sitting inside a roasting dish. Pour in the beef stock then cover completely with foil and seal well.
Place in the oven and cook for 4½ - 5 hours. Baste brisket 2-3 times during cooking by spooning over the meat juices. The brisket should be very tender. Remove from the oven and season with salt.
To serve:
Slice beef thinly and place 2-3 slices on each tortilla, along with a coleslaw made using the cabbage, apple, red onion and sesame seeds. Serve with small dishes of mayonnaise and chipotle sauce for drizzling over. Top tortilla with chilli and pumpkin seeds. Finally squeeze over a little lime juice. Wrap up and eat.
Lamb Shank /Neck Chop Broth
Who can resist a vegetable packed broth with tender lamb. The perfect way to warm up on a cold winter day. We like to make extra and leave in the freezer for a healthy go-to meal when time poor.
INGREDIENTS
Lamb
1-2 packs of ECM lamb shanks or 3-4 packs of ECM lamb neck chops
2 litres vegetable stock or other light flavoured stock
1 bay leaf, sprig of thyme and rosemary
1 onion, diced
2 tablespoons pearl barley
1 large carrot, diced
1 small leek, white and light green parts only, well washed and finely sliced
1 small turnip, peeled and diced
½ small swede, peeled and diced
1 stick celery, strings removed with a vegetable peeler and finely sliced
1 tablespoon finely chopped flat leaf parsley
Sriracha sauce (optional)
1-2 packs of ECM lamb shanks or 3-4 packs of ECM lamb neck chops
2 litres vegetable stock or other light flavoured stock
1 bay leaf, sprig of thyme and rosemary
1 onion, diced
2 tablespoons pearl barley
1 large carrot, diced
1 small leek, white and light green parts only, well washed and finely sliced
1 small turnip, peeled and diced
½ small swede, peeled and diced
1 stick celery, strings removed with a vegetable peeler and finely sliced
1 tablespoon finely chopped flat leaf parsley
Sriracha sauce (optional)
INSTRUCTION
Lamb
Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface. Lower the heat and simmer, covered for 1 hour.
Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.
Add the carrot, leek, turnip, swede and celery to the broth then taste and season. Continue to simmer for a further 30 minutes or until the vegetables are all just tender.
Remove the lamb shanks from the pan and place on a board. Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon). Remove the herbs and discard.
Return the lamb to the pan, bring back up to the boil and finally check seasoning.
Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley. Drizzle with Sriracha sauce for a bit of heat.
Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface. Lower the heat and simmer, covered for 1 hour.
Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.
Add the carrot, leek, turnip, swede and celery to the broth then taste and season. Continue to simmer for a further 30 minutes or until the vegetables are all just tender.
Remove the lamb shanks from the pan and place on a board. Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon). Remove the herbs and discard.
Return the lamb to the pan, bring back up to the boil and finally check seasoning.
Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley. Drizzle with Sriracha sauce for a bit of heat.
Slow-Cooked American-Style Pulled Pork SLiders
INGREDIENTS
1/2 pork shoulder butt
3 tbsp brown sugar
3 tsp salt
1 tsp smoked paprika
½ tsp black pepper
2 tsp crushed red pepper flakes
1 tsp garlic powder
1 tsp mustard powder
1 tsp cayenne pepper
1 onion, quartered
1 cup cider vinegar
1 tbsp Worcestershire sauce
BBQ sauce to taste
3 tbsp brown sugar
3 tsp salt
1 tsp smoked paprika
½ tsp black pepper
2 tsp crushed red pepper flakes
1 tsp garlic powder
1 tsp mustard powder
1 tsp cayenne pepper
1 onion, quartered
1 cup cider vinegar
1 tbsp Worcestershire sauce
BBQ sauce to taste
INSTRUCTION
Combine brown sugar, salt, paprika, pepper, red pepper flakes, garlic powder, mustard powder and cayenne pepper in a bowl.
Rub spice mixture over half shoulder butt – covering all sides generously.
Place half shoulder butt in slow cooker. Add the onion, cider vinegar and Worcestershire sauce.
Cook on low for 12 hours, or on high for 8 hours. Once cooked, remove the pork and shred with two forks and mix through your favourite smoky BBQ sauce.
Evenly distribute the pulled pork into 12-15 portions, and place on buttered sliders with creamy coleslaw.
Rub spice mixture over half shoulder butt – covering all sides generously.
Place half shoulder butt in slow cooker. Add the onion, cider vinegar and Worcestershire sauce.
Cook on low for 12 hours, or on high for 8 hours. Once cooked, remove the pork and shred with two forks and mix through your favourite smoky BBQ sauce.
Evenly distribute the pulled pork into 12-15 portions, and place on buttered sliders with creamy coleslaw.
MAKING THE MOST OF MEAT
MAKING THE MOST OF MEAT
Meat may often be the most expensive ingredient on the plate, therefore it\'s wise to cook it in a way that maximises the yield of each portion, and minimises cooking losses.
HOW MUCH DO YOU NEED?
An average cooked serving of meat weighs 150g. The amount of raw meat required for that serving depends on how much the meat shrinks during cooking as well as the particular cut, its size, fat and bone content and the degree of doneness. Generally, cooking losses range from 1/4 to 1/3 of the raw meat weight. Remember, cooking losses in small roasts and portion cuts tend to be greater than in larger cuts.
COOKING LOSSES
There are two kinds of cooking losses. Yields may be reduced by cooking/shrinkage losses and by wastage in carving and serving. The cooking or shrinkage loss is the actual weight difference between the uncooked cut and the cooked meat before it is carved.
Slicing and serving losses are due to fat trim, poor carving, or smaller portions that are not suitable for serving. Shrinkage occurs when water evaporates from the surface of the meat and when fat, water and juices leak from the meat. Shrinkage is affected by cooking method, duration and temperatures, and degree of doneness. Shrinkage during cooking is inevitable and it occurs with every cooking method. It can be as low as 10%, or as high as 50%, but average shrinkage loss is between 15% and 30%.
GET THE MOST OUT OF BEEF AND LAMB WHEN COOKING BY:
Keep cooking temperatures low - Some cooking loss is unavoidable, but using low cooking temperatures keeps it to a minimum. Tests show that even when two beef roasts are cooked to the same degree of doneness, roasting losses are usually less at a lower, constant temperature for a longer period of time compared to a higher temperature for shorter time.
Simmer, don\'t boil - Gentle simmering cooks meat evenly. Simmered meats have less cooking loss than boiled meats.
Grill, don\'t burn - Grilling requires high temperatures. If the temperature is too high it will burn the outside of the meat and dry, shrink and cook it unevenly.
Don\'t cook meats longer than necessary - (But ensure internal temperature is high enough to kill bacteria). The longer a roast is in the oven, the more it shrinks so do not overcook. The larger the cut, the longer the cooking time needed, but keep in mind that a thin, flat roast might take half the cooking time of a thicker roast of the same weight. Always take into account the shape as well as the cut and weight of the meat when calculating cooking time.
Note the cooking load - Remember the cooking load affects cooking time. Three roasts placed together in the conventional oven will take longer to cook than one roast because heat is dissipated into the greater mass of meat.
Carve it right to cut losses - Good carving techniques help to minimise meat losses during slicing. Carve meat across the grain for optimum tenderness.
Trimmings - Put them to good use and use in leftovers such as sandwiches and pies.
Bones and sinews - Use in stock making, for sauces, soups etc.
Large trimmings - Dice or cut into strips for casseroles, kebabs and stir-fries.
Small trimmings - Mince for use in pies, patties, meat loaves.
Meat may often be the most expensive ingredient on the plate, therefore it\'s wise to cook it in a way that maximises the yield of each portion, and minimises cooking losses.
HOW MUCH DO YOU NEED?
An average cooked serving of meat weighs 150g. The amount of raw meat required for that serving depends on how much the meat shrinks during cooking as well as the particular cut, its size, fat and bone content and the degree of doneness. Generally, cooking losses range from 1/4 to 1/3 of the raw meat weight. Remember, cooking losses in small roasts and portion cuts tend to be greater than in larger cuts.
COOKING LOSSES
There are two kinds of cooking losses. Yields may be reduced by cooking/shrinkage losses and by wastage in carving and serving. The cooking or shrinkage loss is the actual weight difference between the uncooked cut and the cooked meat before it is carved.
Slicing and serving losses are due to fat trim, poor carving, or smaller portions that are not suitable for serving. Shrinkage occurs when water evaporates from the surface of the meat and when fat, water and juices leak from the meat. Shrinkage is affected by cooking method, duration and temperatures, and degree of doneness. Shrinkage during cooking is inevitable and it occurs with every cooking method. It can be as low as 10%, or as high as 50%, but average shrinkage loss is between 15% and 30%.
GET THE MOST OUT OF BEEF AND LAMB WHEN COOKING BY:
Keep cooking temperatures low - Some cooking loss is unavoidable, but using low cooking temperatures keeps it to a minimum. Tests show that even when two beef roasts are cooked to the same degree of doneness, roasting losses are usually less at a lower, constant temperature for a longer period of time compared to a higher temperature for shorter time.
Simmer, don\'t boil - Gentle simmering cooks meat evenly. Simmered meats have less cooking loss than boiled meats.
Grill, don\'t burn - Grilling requires high temperatures. If the temperature is too high it will burn the outside of the meat and dry, shrink and cook it unevenly.
Don\'t cook meats longer than necessary - (But ensure internal temperature is high enough to kill bacteria). The longer a roast is in the oven, the more it shrinks so do not overcook. The larger the cut, the longer the cooking time needed, but keep in mind that a thin, flat roast might take half the cooking time of a thicker roast of the same weight. Always take into account the shape as well as the cut and weight of the meat when calculating cooking time.
Note the cooking load - Remember the cooking load affects cooking time. Three roasts placed together in the conventional oven will take longer to cook than one roast because heat is dissipated into the greater mass of meat.
Carve it right to cut losses - Good carving techniques help to minimise meat losses during slicing. Carve meat across the grain for optimum tenderness.
Trimmings - Put them to good use and use in leftovers such as sandwiches and pies.
Bones and sinews - Use in stock making, for sauces, soups etc.
Large trimmings - Dice or cut into strips for casseroles, kebabs and stir-fries.
Small trimmings - Mince for use in pies, patties, meat loaves.
INGREDIENTS
INSTRUCTION
BBQ British ribs
This is a favourite Jamie Oliver recipe of ours
“Cooked low and slow, ribs are a time investment, but if you want out-of-this-world flavour, you can’t rush these things! My secret weapon is to smoke them for the last 30 minutes, kissing the meat with incredible depth and smokiness. ”
“Cooked low and slow, ribs are a time investment, but if you want out-of-this-world flavour, you can’t rush these things! My secret weapon is to smoke them for the last 30 minutes, kissing the meat with incredible depth and smokiness. ”
INGREDIENTS
75 g sea salt
2 tablespoons white peppercorns
6 fresh bay leaves
4 racks of higher-welfare pork loin back ribs , (3kg in total)
150 g radishes
BARBECUE SAUCE
225 g HP sauce
300 g tomato ketchup
170 g English mustard
150 ml Worcestershire sauce
100 ml whisky
750 ml fresh apple juice
200 ml runny honey
POTATO SALAD
500 g baby new potatoes
½ a bunch of fresh dill , (15g)
1 bunch of fresh chives , (30g)
50 g pickled onions
1 eating apple
1 ripe pear
200 g Greek yoghurt
1 teaspoon English mustard
YOU MAY ALSO NEED
1 small handful whisky wood chip
2 tablespoons white peppercorns
6 fresh bay leaves
4 racks of higher-welfare pork loin back ribs , (3kg in total)
150 g radishes
BARBECUE SAUCE
225 g HP sauce
300 g tomato ketchup
170 g English mustard
150 ml Worcestershire sauce
100 ml whisky
750 ml fresh apple juice
200 ml runny honey
POTATO SALAD
500 g baby new potatoes
½ a bunch of fresh dill , (15g)
1 bunch of fresh chives , (30g)
50 g pickled onions
1 eating apple
1 ripe pear
200 g Greek yoghurt
1 teaspoon English mustard
YOU MAY ALSO NEED
1 small handful whisky wood chip
INSTRUCTION
- Preheat the oven to 140ºC/275ºF/gas 1.
- Place the sea salt, white peppercorns and bay leaves in a pestle and mortar and bash until fine (or whiz in a blender), then decant into a jar.
- Rub 2 tablespoons of the flavoured salt over the racks of ribs (save the rest for another day), then transfer to two baking trays and cover with tin foil.
- In a 25cm x 30cm high-sided tray, mix the BBQ sauce ingredients together. Place all three trays in the oven for 3 hours, with the sauce tray at the very bottom, uncovered – keep an eye on it and add a splash of water to loosen, if needed.
- When the time’s up, remove the trays from the oven, adding a splash of water to each of the rib trays to deglaze. Divide 300g of the sauce between the two rib trays (cool the rest and freeze for another day), turning the ribs with tongs to coat.
- Place the ribs directly on the bars of the oven, with the empty sauce tray directly below. Put a handful of whisky wood chips into a metal sieve and set them alight. Once smoking, put the sieve into a metal bowl, place at the very bottom of the oven and smoke the ribs for 30 minutes, or until sticky and caramelized.
- Meanwhile, scrub the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain and leave to cool slightly.
- Pick the dill, then finely chop with the chives and place in a large bowl. Finely slice the pickled onions, then core and finely matchstick the apple and pear. Add it all to the bowl with the yoghurt, mustard and warm potatoes, toss to coat, then season to perfection.
- Transfer the racks to a board and slice into portions or individual ribs, drizzling any juices from the tray over the top.
- Finely slice the radishes and sprinkle over the top, then serve with the potato salad (and some napkins!).
Venison ragout with berries
INGREDIENTS
Venison ragout
400 g venison (diced in 1cm cubes)
1 tsp paprika
½ tsp dried thyme or 1 tsp fresh thyme
salt and black pepper
100 ml vegetable oil
½ cup finely diced carrot, leek and celery
2 cloves crushed garlic
1 rasher of bacon (finely sliced)
100 ml red wine
½ tsp vinegar (red wine or balsamic)
1 tbsp tomato paste
1 tsp dijon mustard
zest of ½ lemon
70 g cranberries
100 ml meat stock
1 tbsp cornflour (mixed in water)
Salt and pepper
100 ml crème fraîche
400 g venison (diced in 1cm cubes)
1 tsp paprika
½ tsp dried thyme or 1 tsp fresh thyme
salt and black pepper
100 ml vegetable oil
½ cup finely diced carrot, leek and celery
2 cloves crushed garlic
1 rasher of bacon (finely sliced)
100 ml red wine
½ tsp vinegar (red wine or balsamic)
1 tbsp tomato paste
1 tsp dijon mustard
zest of ½ lemon
70 g cranberries
100 ml meat stock
1 tbsp cornflour (mixed in water)
Salt and pepper
100 ml crème fraîche
INSTRUCTION
Spice the venison with paprika, thyme and black pepper. Fry it in a hot oil until well coloured and season with salt.
Add the diced vegetables, the garlic and bacon and sauté until the vegetables are soft. Add the red wine. Mix the vinegar, tomato paste, mustard and lemon zest in and add the cranberries.
Combine with the meat stock and let it gently simmer for about an hour. When the venison is tender, add the cornflour, heat it up gently and season with salt and pepper.
Serve with fettucine.
Top the ragout with crème fraîche.
Add the diced vegetables, the garlic and bacon and sauté until the vegetables are soft. Add the red wine. Mix the vinegar, tomato paste, mustard and lemon zest in and add the cranberries.
Combine with the meat stock and let it gently simmer for about an hour. When the venison is tender, add the cornflour, heat it up gently and season with salt and pepper.
Serve with fettucine.
Top the ragout with crème fraîche.
