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.

 

Peanut Satay with Pic’s Peanut Butter

Pic’s Peanut Butter is really good peanut butter; it’s peanuts and salt and that’s it. That makes it crunchy and delicious. Foodie and Store Manager Pia Russell says ‘I adore it because its the best peanut butter to use for peanut satay. It’s got a creamy crunch with real roasted peanuts.’

The 1 kilo jar makes such a simple foodie present on it’s own. Stick a bow on top and you’re done. What more could you want?

Pics Peanut Butter Satay

If you really want to impress, add 500 gram of beef stir fry with the wow factor of your own homemade satay sauce. If you’re cooking for 4-6, you can even get a free range whole chicken butterflied open, BBQ it smothered in peanut sauce.

 

Pia’s Peanut Satay

By Pia Russell
Published:
This is Pia’s Peanut Satay recipe using Pic’s Peanut Butter.
Prep time:
Cook time:
Total time:
Yield: 1 9″ pie (6 servings)

 

Come in and see us at our Ahuriri and Remuera store and ask for the recipe in the ‘behind the counter’ recipe book.

5 must have condiments for Christmas

Summer is a time where adding a little special sauce can go a long way in creating a memorable meal. Whether it’s for bringing out the best in the meat or give you options to rustle something up in a hurry, here’s our top 5 picks for summer condiments your fridge can’t live without.

1. Smoked Manuka Honey Mustard

Delicately smoked with manuka woodchips, use this delicious wholegrain mustard to accompany beef at your next barbecue.

2. Redcurrant Jelly

Handmade in New Zealand, this gluten free jelly makes for a rich and luxurious accompaniment to any meat dish.

Read the full Lamb Fillet with parsley and potato crush recipe.

3. Meat Glaze 500ml

Secret weapon in the kitchen – this glaze is a must have as a basis for when making jus, sauces, and glazing meat as it cooking! The pack is resealable for easy storage. Packaged In a convenient 500ml resealable pouch.

4. Waiheke Herb Marinade 

Forget the healing properties of the fresh herbs inside this spread, it’s just delicious. Never mind that it’s gluten free and safe for vegans either. Just try it. Serve it alongside lamb and this healthy pesto of 11 traditional and wild herbs plus olive oil, apple cider vinegar, garlic and NZ sea salt will shine. It’s green and fresh and gorgeous.

Read Pia’s Lamb Rump recipe featuring the Waiheke Herb Marinade.

5. Mandy’s Horseradish Mustard

Famous for its hot tangy bite, Mandy’s Horseradish sauce will awaken your senses with an invigorating rush!  This is a fresh product you will need to store in your refrigerator. A perfect partner with beef and salmon, you won’t want to be without a dollop of this divine condiment once tasted. With a Ribeye Roast spread this generously and layer over the steamed spinach leaves.

Read the full Stuffed Ribeye Roast recipe featuring Mandy’s Horseradish Mustard.