Quick and Easy Stuffed Turkey Breast (serves 6)

You can put this together in 10 to 15 minutes prep time.

Cooking time is only 1 – 1 1/2 hours and then rest.

1 Turkey Breast (1.2kg)

1/2 cup sliced almonds

salt and pepper

1 cup white wine

1/2 – 1 cup apricot chutney, date or tamarillo. (I used a lovely homemade spicy apricot)

4 – 8 spinach leaves from the garden (just pull the centre stalk off)

4 – 6 slices dry cured bacon (rind removed)

 rolled turkey breast

Take skin off the turkey breast and set aside.

Remove fillets – small pieces loose meat from the breast.

Place breast between 2 clean tea towels and thump with your rolling pin to flatten.

Lay the beaten breast on your board and smother with your chutney of choice.

Sprinkle almonds, lay spinach leaves on, with a wee bit of salt and peppter on top.

Roll up and then smoth more chutney on the inside of the turkey skin and roll breast in skin.

Lay bacon slices over rolled breast. Tie up with sting and place in roasting dish.

Pour in white wine and roast for 1 – 1.5 hours @ 170 degrees.

Rest for 15 minutes.

Slice and serve.

Pour over pan juices.

So easy!

stuffed_turkey_breast recipe

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Pia’s Stuffed Shoulder of Lamb Recipe

Serves 4-6

INGREDIENTS
1 Boneless Lamb Leg (1.3kg)
Salt and Pepper
500g Spinach, stalks removed
½ cup Olive oil
200g Halloumi grated
4 Tablespoons fresh Mint washed and stalks removed
2 Lemons zested
½ cup Almonds sliced and toasted
4 cloves Garlic, crushed
375 ml Verjuice
200ml Meat Glaze

 

METHOD
Preheat Oven to 180c. Take your Boneless Lamb Leg and slice thru from the fat end horizontally till nearly all the way so you can open to butterfly and lay on your board.
Season with salt and pepper. Place the spinach in a bowl and pour boiling water over to blanch, drain and squeeze out water. Spread the spinach over the lamb.
Combine the mint, zest, almonds, garlic and halloumi in a bowl and then spread over one side of the spinach in the lamb. Cover the mix with the top side of the lamb so it is closed.
Tie securely both ways. In a pan big enough to fit the Lamb that is ovenproof, heat a little oil and sear Lamb all over. Remove pan from heat and add the Verjuice and 1 cup water to the dish. Cover and roast for 2 ½ hours. Let rest for 20 minutes and put your sauce mix into a pan and add Meat Glaze, simmer for 10-20 minutes till reduced and thickened. Season with salt and pepper and add a little butter to the sauce before serving.

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How to cook a Christmas Turkey

Cooking the Christmas Turkey doesn’t need to be a chore but there’s two tricks. The first trick is prepare and freeze the stuffing in advance to free your up to enjoy more of your Christmas day champagne! The second is choose a turkey stuffing flavour that you love. Citrus, country sage, cashews even spinach and ricotta can make for a delicious day for the family. Whatever you choose, the preparation of the turkey remains the same.

Preparing the Turkey

Remove the neck and giblets from inside and wash the turkey well. Pat dry inside and out with paper towels.

Make the stuffing you prefer and loosely stuff into the turkey. Remember to stuff just before cooking!  Make sure to tuck the wings underneath and join the cavity with a skewer. Tie the legs together and place on a rack in a baking dish.

Roast for 2 hours, basting with the combined oil and 1/2 cup of chicken stock. We recommend our ‘made by the masters’ Chicken Stock. Cover the breast and legs with foil after 1 hour if the turkey is over browning.

Remove from the oven, cover and leave to rest for 15 minutes.

Making the gravy

When making the gravy, remove all but 2 tablespoons of delicious turkey pan juices and place on the stove over low heat, add flour and stir well. Stir over medium heat until browned. Gradually add the remaining stock, stirring until the gravy boils and thickens.

Pia’s adopted American Turkey recipe

“This is a recipe from a beautiful American friend of my mothers and it is their recipe for Thanksgiving turkey but my family has adopted it as our traditional christmas turkey. It is delicious and you can adapt it to use a boneless turkey which I will be doing two of this year for feeding the family” says Pia.

Read Traditional stuffed turkey with hazelnut butter recipe.

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Julie Biuso – Roasted lamb nuggets with anchovy, bacon and shallot stuffing

Julie Biuso Roasted Lamb nuggets

Recipe extracted from ‘Julie Biuso at Home‘, with photography by Aaron McLean. Published by New Holland and available at all good bookstores now, $65.00.

SERVES 4–6

This is a really tasty roast which is not that much bother to prepare. It’s also easy to slice. Serve it with an aubergine and bean salad, or lemony kumara (sweet potatoes) and green beans. And bring out the pinot!

 

1/2 cup chopped peeled shallots

100g free-range streaky bacon, chopped

2 cloves garlic, peeled and crushed

2 Tbsp butter

3 anchovies in oil

1 Tbsp chopped rosemary

3/4 cup fresh breadcrumbs

1 medium (size 6) free-range egg, lightly beaten

2 x 375g lamb nuggets (single muscle ‘roasts’ sometimes called pan roasts)

Salt and freshly ground black pepper

2 Tbsp olive oil

1/2 cup dry white wine

 

1. Put shallots, bacon and garlic in a small frying pan with butter, cover with a lid and set on a low heat. Cook gently for about 10 minutes, until tender and lightly golden. Cool.

 

2. Drain anchovies, mop with paper towels, then mash with a fork. Add rosemary and anchovies to shallot mixture, then mix in crumbs and egg.

 

3. Remove silverskin (membrane) from lamb by slipping a small sharp knife between silverskin and meat, and pulling away the silverskin as you slide the knife over the meat (this makes the lamb more tender). Slit lamb roasts open to form a deep cavity for the stuffing. Season meat with salt and black pepper. Fill cavities with stuffing and tie up roasts neatly with string.

 

4. Preheat oven to 200°C (fanbake). Heat olive oil in a shallow roasting tin over medium heat – choose one which fits the lamb snugly. Add lamb and brown quickly on one side. Turn meat over, then transfer to oven. Cook for 15 minutes, turning lamb once during cooking. Remove from oven, salt lightly, then let lamb rest for about 7 minutes before slicing thinly. Pour wine into roasting tin, set tin over medium heat and bubble up.

 

5. Arrange meat on a heated platter and pour over pan juices. Serve immediately.

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Julie Biuso – T Bone steak with man-sized chips and spicy BBQ sauce

Julie_Biuso

 

Recipe extracted from ‘Julie Biuso at Home‘, with photography by Aaron McLean. Published by New Holland and available at all good bookstores now, $65.00.

SERVES 2

T bone steak

T-bone steaks are one of the most difficult steaks to cook well because the texture of the meat varies on each side of the bone. The smaller piece of meat (the fillet) is more tender than the other piece (the sirloin), and the meat on both sides is thicker around the top of the bone where the bone is T-shaped. The bone also slows cooking. Position the steaks on the barbecue so that the smaller piece of meat and the bone end are on the hottest part of the plate to avoid the larger and thinner piece of meat drying out. Regarding the chips, why settle for little thin ones when you can have these – great chunky truncheons!

Spicy barbecue sauce

1/2 Tbsp olive oil

2 Tbsp finely chopped peeled shallots

1 clove garlic, peeled and crushed

1/2 tsp ground cumin

1 Tbsp Dijon mustard

1/3 cup tomato ketchup

1 Tbsp sweet Thai chilli sauce

1 tsp Worcestershire sauce

1 Tbsp soft brown sugar

Flaky sea salt

 

Steaks

2 Tbsp olive oil

1 Tbsp creamy Dijon mustard

Salt and freshly ground black pepper

2 aged beef T-bone steaks

 

Chips

2–3 large floury potatoes

1/2 cup olive oil

Flaky sea salt

Instructions

1. To make the spicy barbecue sauce, put olive oil and shallots in a small frying pan and sizzle gently for several minutes until shallots have softened; make sure they don’t darken too much or they will taste bitter. Stir in garlic, cook for 30 seconds, then add cumin, mustard, tomato ketchup, chilli sauce, Worcestershire sauce, brown sugar and ¼ of a teaspoon of salt. Stir until combined, then remove from heat. The sauce can be served immediately, or at room temperature. Alternatively, transfer to a small dish, cover, refrigerate and use within 2 days.

 

2. To marinate steaks, mix olive oil, mustard and plenty of black pepper in a shallow dish. Put in steaks and turn them to coat both sides with seasonings and oil. Let steaks rest at room temperature for 30 minutes, or cover and refrigerate until 1 hour before cooking.

 

3. Make the chips next. Peel potatoes and cut into long fat fingers. Soak chips in cold water for 15 minutes. Drain, then pat thoroughly dry with a clean tea towel.

 

4. Heat olive oil in a large frying pan (you’ll need a pan with a lid) over medium-high heat. When oil is hot, carefully lower in potatoes – they do not have to be in one layer. Immediately cover pan with a lid and turn heat to low. Cook for 10 minutes. Remove lid, inverting it quickly so moisture stays in the lid and doesn’t fall back into the pan. Turn chips over with a slotted spatula and tongs. Drain off moisture from lid. Replace lid quickly and cook for a further 5 minutes. Remove lid, increase heat to medium-high and continue cooking until golden and crusty, turning chips frequently with a spatula. The chips should stay in clumps, not be separate.

 

5. When they’re ready, transfer to a plate lined with paper towels and sprinkle with flaky sea salt. Serve hot.

 

6. Meanwhile, cook steaks to medium-rare on a preheated barbecue hot plate over very high heat as described in introduction; do not over-cook them. Dish steaks onto a heated platter and season both sides generously with salt. Leave them to settle their juices for 5 minutes before serving with spicy barbecue sauce and chips.

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How to Glaze a Christmas Ham

Hams must feel firm and appear dry

When at the store, “Insert a hatpin deep to the bone, and if there was an ounce of moisture on the pin, look for another.” would say the late Isabella Beaton renowned for her Book of Household Management first published in 1861.

This approach will get you kicked out of the store nowadays, so look for a ham with a firm constitution. “Wobbly hams are no good, because a ham is a cooked cured product so it wants to be firm to the touch. If it’s not firm to the touch, don’t touch it!” says Kate King.

“The colour of the ham should be a rose wine, preferably free of bruising evidence or blemishes. It should have white fat under the cap. If it’s a cut ham you can look for any blemishes. It should look dry and shouldn’t have a lot of liquid in the bag with it. The cap should be a golden brown colour. If the colour looks unusally bright, it probably is! Oh and don’t try and stick your hatpin in to test it, you will get thrown out of the store!”

Avoid high water ham

Ham is a cured product so the more fluid around the bone the shorter it will last. Purply colour around the bone can mean the cure hasn’t gone all the way through, and as a matter of choice I would avoid it. Quality ham should hang while it cures, not sit in brine. Look for NZ ham around the 5–7% water mark with a traditional dry cure. Higher than that, wonder how much pump you’re consuming rather than natural product.

The flavour of the ham should be sweet and the texture should be firm and just moist, not overly dry. You may find a top end ham slightly drier until you get used to the fact that you can actually taste the meat and your mouth isn’t full of saline solution. The secret to a really good ham is as little water as possible left in the ham after the cure.

The Ultimate Ham Glaze

First things first. Get your ham first. Remember 5% less water. Take the ham out of the fridge for at least an hour before you put it in the oven.

Get the biggest dish you can find with a deep side that can accommodate your ham, whether it’s a big one or a small one. Get a grilling rack that fits into the dish or a roasting cradle – they’re good. Put it into the dish. Then you pop your ham into the cradle or onto the rack, it has to be a deep rack because you’re going to pour half a litre of water into the dish.

Pre heat the oven to 160, with the whole ham in there with the cap on for half an hour, then check it. 30 minutes skewer the ham all over leaving the cap on. Return to oven for a further 15 – 20 minutes. If it’s a half ham then it will need less time. Then take ham out of the oven and remove the cap. Orange zest, cloves, cinammon, mustard or even grated ginger finish a ham beautifully. ‘To decorate the top, use slices of orange. This is when you can style it with cloves or put pineapple rings and glace cherries and invite Arthur from the 80’s!’ laughs Kate.

 

Putting the glaze on

Use the Jude’s Ham Glaze recipe, which comes with every Gourmet Direct ham. Paint it on. then back in the oven, increase temp to 175 degrees and allow your ham to glaze for about 20 minutes. The key to a good glaze is not too much honey or sweetener that will burn. Your recipe should be balanced enough to achieve a nice gloss.

You can eat your ham straight away as they are pre-cooked but go with the glaze to truly enjoy it. Retain some of the glaze, warm through in a pot and serve on the side of the ham for extra flavour.

The perfect glaze needs some sugar component and to give you a caramelised finish. Brown sugar and / or honey make an ideal glaze for this.

When shopping, you’ll see two types of ham.
1. Bone in ham, is well, has the bone left in.
2. Champagne ham is partially boned, leaving the knuckle in.

Shop for the Luxury Ham Pack

Shop for Free Range Whole Ham on the Bone

Shop for Half Ham on the Bone

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Gourmet Holiday Shopping ideas – headstart

Get a headstart on holiday shopping this year by addings a little something to make kitchen work easier this holidays, or as a gift for the foodie in your family. These gifts have been chosen buy the Gourmet Direct team as must have items in their kitchen.

1. Sparkling Water from Sodastream

A soda stream machine can sparkle your chilled water as NZ water is fantastic, ‘who wants to buy imported water’ say Napier store manager Pia Russell. Watch the video below of how the SodaStream “Crystal” product works. You can even sparkle your white wine for bubbles! This is the only one in the range that serves direct to glassware (not plastic) so you can pop directly on your dining table afterwards. Buy for $159.99 from your nearest Briscoes or online.

 

2. Meat Thermometer from iGrill

The black digital grilling thermometer with dual probes means you’ll know exactly the minute your meat is cooked from the outside through to the bone. There’s an iPhone app that will notify you when your meat is ready. This is Ian Christie’s foodie tip. ‘If there’s a meat geek in your family, this is the ultimate gift for them’. Buy for $119.95 from BBQ’s and More here.

 

3. Gourmet Meat Packs

‘The best gifts are the ones that are experienced’ says Gourmet Direct Marketing Manager Ryan Jennings. ‘I give meat packs to family before Christmas and to business colleagues for their support throughout the year’. Gourmet meat packs can be made to suit your recipient or designed to exactly the right budget you have. ‘It’s an easy way to gift great memories, to people you care about’ says Ryan. Gift Packs are available from Gourmet Direct with great gift packs available for $250 or so.

 

4. Knife Sharpening

‘Sharp knives are safe knives’ says Lance our Remuera Butcher. You can slice and dice to your heart’s content to create culinary magic without any stress if you have sharp knives. Lance will sharpen your knives for you at our butcher in Remuera. Outside of Auckland, try a Steel Sharpeners. Buy for just $44.99 from Living and Giving or see us at our shop, map below.


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The Art of the Summer BBQ – how to cook steak

The Art of the Summer BBQ has many opinions but underlying all of these, should be a healthy respect for the meat. Kate King – co-owner of Gourmet Direct shares the Art of the Summer BBQ with us and how to cook steak.

Meat Temperature Preparation

“Take the meat out of the fridge well ahead of time. Give yourself at least 30 minutes and consider the depth of the cut. If it’s a thick cut steak, say 200 or 250 grams, the meat will need 30 minutes.” says Kate King.

The GD Test: You can touch the meat without shock to body temperature. When meat hits the skillet, it’s warm, not freezing cold.

Why is this important

“Proteins of meat are sensitive to temperature abuse throughout their lifecycle. At Gourmet Direct we understand the lifecycle journey of muscle to meat. That’s important because once you shock meat with temperature abuse, the proteins tighten and they don’t release again. Although it’s not a bomb disposal exercise, you don’t have to be super careful with modern meats. With spring lamb, Rose Veal, good beef and venison, the proteins in the meat have to be treated with respect. That means no thumping it on the table and tenderising.

BBQ Meat sauces, marinades & rub preparation

“Salt plays quite an important part in enhancing and drawing out good flavours in beef and lamb, but only put it on at the last minute. Salt extracts moistures, so don’t put on 30 mins before. Don’t use salt in marinade, unless you’ve got tough meat. If it’s tough, throw in a couple of kiwifruit too.”

Use good salt, good pepper and good butter. Once you’ve oiled the meat with a good coating of olive oil, add a small quantity of Lewis Road butter on the BBQ straight before the meat. Consider inserting garlic inside if is a big slice of meat. These are just simple things done well.”

The GD Test: You should be able to enjoy the individual flavours on the plate with meat the hero of the dish.

Why is this important

“If you’ve got a good cut, you shouldn’t need to bomb it with a huge amount of sauces and rubs. Good quality ingredients, then common sense to a large degree. Your guest should be able to enjoy the individuals flavours on the plate, rather than making a ‘big meat milkshake’. You don’t have to do that unless you’re an astronaut!”

How to get the best from your BBQ

How hot should the BBQ be

“Overheating and searing way too hot isn’t a good idea for modern cuts of meat. You can get a good seal without smoking out the neighbourhood. Nine times out of ten, the proteins won’t like it too much. Turn your BBQ down and let the proteins settle. If you slow cook, gently sear and get a nice BBQ crust happening. Do what Americans do, let it cook slowly. If you’re going to do slow, do real slow. 2 hours isn’t slow.”

“Be conscious of what you add as marinade. Honey and pomegranate will burn on the BBQ. If you want those flavours, think about how to have them so they won’t be charred or ruin the flavour of the meat.”

The GD Test: The goal here is to create the equivalent of searing steak on a skillet and finishing in the oven.

How long to cook the meat

For ‘rare’ cook 2 minutes per side.

Rest 2–3 minutes, even up to 5 minutes.

Double the numbers for ‘well done’.

Half way in between for medium rare.

“It’s difficult to give advice for BBQ’s because the outside conditions change. On a cold day you’ll get more temperature fluctuation. If you spent 7 grand on a BBQ you can treat it more like an oven. You know your BBQ the best. If you’re using a BBQ recipe, take into consideration where the recipe came from. Look at original of recipe. English medium rare is a lot medium than rare. America is more rare than medium. Where was book published, where are they from. Chances are you need to adapt to kiwi BBQ conditions when looking at temperature conditions. Same with buying US thermometer vs English thermometer. Take this into consideration.

The GD Meat Test: Hold your thumb and forefinger together, then add your second and third fingers. The more give, the rarer the meat.

Why is this important

Rule is if its underdone you can do something about it. Overdone, it’s over. Less is more. Don’t be afraid to add extra resting time, especially if it has bone in it.

How long to rest the meat

The rule is, rest in the oven at 180 degrees for 3 minutes for beef. Every oven is different and you will know your oven best. Make sure you rest the meat after the oven too.

BONUS BBQ Tip:

“Source a piece of stone to cook pizza on the BBQ, from the local headstone maker. Take advantage of your headstone maker before you’re dead! A good slab of stone is an essential in a kitchen. It’s also the cheapest place to get marble. Marble great for pastry rolling it, keeps cold. Marble is sensitive to knife cuts so talk to your headstone guy about the best one.

Fresh rosemary, aromatic herbs and stick them on the shelf underneath and that infuses a beautiful flavour.

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Poached Beef Eye Fillet – ooh so easy

As promised here is my ooh so easy Poaching recipe for Beef Fillet…Enjoy

 

Ingredients

1.5 Kg Beef Eye Fillet

2 Tablespoon oil

1 diced carrot, 1 diced onion

1 bayleaf/thyme/marjoram/parsley

Black pepper

1 clove garlic whole

2 Litres hot beef stock

 

Cooking Instructions

Heat oil in large deep pot and add beef – cook till coloured on all sides and remove.

Add onion and carrot and cook till coloured add herbs pepper and garlic- place meat on top and pour over boiling beef stock to just cover beef.

Let cook 8 minutes remove from stove and rest up to 4 hours covered cut into thin slices.

 

Sauce

Mix 2 large garlic cloves crushed with 4 crushed anchovies and 2 tblspns capers chopped, 1 Tbspn Dijon mustard and ½ a cup basil shredded.

Mix in ½ tspn of salt and 2 tspns cracked black pepper. Gradually add ¾ cup of light olive oil whisking and then 2 Tbspns of white wine vinegar

And 2 2 Tbspns lemon juice. Lastly add 2 Tbspns mayo

Whisk thoroughly before using. DO NOT MAKE IN FOOD PROCESSOR.

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BBQ Lamb Cutlets with fresh asparagus and new spuds

There’s something about getting a recipe handwritten with your meat that tells you this dish is going to be special. When we’re asked for meat advice, we’re happy to oblige! This recipe is a simple twist on lamb rack that elevates the BBQ from a snarler and drumsticks band to a full singing orchestra. Here’s what you need to know.

Pick a packet of Lamb French Racks with 2 inside from our display cabinet or find them here.

 

We’re going to marinate these for 24 hours, or at a push at least a couple of hours. Smash some garlic, skin on. Gather herbs, lotsa fresh mint, rosemary, parsley. Get some lemon zest ready and salt and pepper ready too.

 

Slice the racks into single cutlets and place in non metal bowl so there’s no bowl taint. Give it a good drizzle of olive oil.

 

24 hours later, your bowl full of cutlets is presenting a beautiful aroma! Time to get these on the BBQ.

 

Charcoal BBQ will enhance the flavours even further, gas will get the job done in a snap.

 

Serve with fresh asparagus and new spuds and you’re ready to go. A good bottle of Pinot goes well, as does some of Noel’s Aromatic Te Mata Sauce.

 

Make sure you order the fine weather in advance! This photo is taken from Bluff Hill, Napier which is about 10 minutes walk from our Gourmet Direct Ahuriri Shop.

 

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