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Beef Wellington, classic steak dish on rustic wooden table

A Perfect Beef Wellington Recipe with Angus Beef Eye Round

Elevate your dining experience with the culinary masterpiece known as Beef Wellington. This classic dish, wrapped in golden puff pastry and filled with succulent beef, mushrooms and a rich duxelles, promises to impress all guests. 
Mona Boon
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Free Range Chicken Alla Diavola Recipe

Free Range Chicken Alla Diavola Recipe

Chicken Alla Diavola is best enjoyed hot and fresh from the grill, served with a side of your choice, such as a crisp salad or grilled vegetables.
Stan Murphy
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Traditional Turkish Ravioli Recipe

Traditional Turkish Ravioli Recipe

‘Manti’ is also known as Turkish Ravioli, meaty parcels made with our delicious Premium Beef Topside Mince and Eastern European flavours set to ignite your tastebuds with something new. Here’s how to make it.
Adele Murphy
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Salisbury steaks in Mushroom Gravy

Salisbury steaks in Mushroom Gravy

Salisbury steak gets its name from Doctor James Henry Salisbury who served this to the soldiers in the Civil War. It is actually not a steak but is basically seasoned meat patties formed into the shape of steaks. It It is economical, packs a flavor punch and an easy 30 minute meal that never disappoints!

Ingredients

For the steaks

1 packet of Genuine Angus Beef Patties
1/3 cup of breadcrumbs
1 egg
1 minced garlic glove

For the Gravy

2 tbsp of olive oil
2 tbsp of flour
1 tbsp Worcestershire sauce
1 cup of sliced mushroom
1 brown onion, sliced
2 cups of beef stock

Steps

Mix all the ingredients for the steaks until well combined. Form into 4 round patties, each about 2cm thick.

Brown the patties in a skillet, about 1 minute each side (it should still be raw inside). Remove from the skillet and place on a plate for later.

Add the mushroom and onion in the skillet, cook until soften, then add in the flour and mix well. Add a bit more oil if needed.

Pour the stock and the Worcestershire sauce in, stir until no lump to be seen. Then, add the steaks and simmer until gravy is thickened to your desired consistency.

Serve with mashed potato, roasted vegetables or over the rice!

Tips

Browning the steaks to then finishing them in the gravy creates a more flavorful taste to the dish.

Butter can be used for a more fragrant buttery smell.

Happy Trying!

Online, On Time, On Budget

Mona Boon
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Caramelized Pork Belly Skewers

Caramelized Pork Belly Skewers

This recipe reminds me so much about the grilled pork skewers that we can see from every corner of Bangkok, Thailand; the locals called it "moo ping". Made with thin slices of pork belly, the ratio of the fat and the lean meat is balanced out, which leave you with the urge to try one more bite. It is sweet, salty, addictive, and nostalgic! 

Ingredients

 

1 kg of pork belly, sliced into about 3-4 cm long and 1cm thick
1 cup of maple syrup
¼ cup of oyster sauce
¼ cup of fish sauce
¼ cup of soy sauce
3 cloves of garlic, minced

Steps

Mix all the ingredients except for the sliced pork belly until well combined.

Pour the mixture over and mix well again, making sure every piece of pork is covered in the marinade. Marinade for at least 1 hour, for best result, marinade overnight.

Thread the pork slice onto the skewer, about 3-4 pieces of pork in a skewer.

Grill the skewers with a griller, turn often to prevent being burnt, and brush on additional marinade, until cooked. This will take about 20-30 minutes.

Serve with rice, salad or on its own!

Tips

 

 

This recipe can be prepared with an oven, air-fryer or over the frying pan.

Enhance the flavor with a wedge of lemon or lime.

Fish sauce can be omitted in case of crustacean allergic reaction.

Mona Boon
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Our Mighty Mexican Birria Recipe

Our Mighty Mexican Birria Recipe

Take your tastebuds to South America with our Original Mexican Birria Recipe made with our Angus Beef Brisket Point End, delivered conveniently to your door. Birria is a traditional Mexican dish that originates from the state of Jalisco, known for its rich flavours and tender meat. Whether making with traditional beef or making it alternatively with lamb or pork, birria is the perfect choice to satisfy your taste buds.
Mona Boon
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Slow Roasted Lamb Leg

Slow Roasted Lamb Leg

This slow-roasted lamb leg is easy to prepare, and leave you with plenty of time to make other dishes! The cooked lamb leg is juicy, succulent and melt in your mouth, so heavenly good that you don't actually need other dishes!
Mona Boon
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Homemade Chimichurri Steak ‘n’ Sauce

Homemade Chimichurri Steak ‘n’ Sauce

The only thing better than our grass-fed New Zealand beef is when it is served with homemade chimichurri sauce. Find your new favourite dish with our easy-to-follow recipe to cook today.
Adele Murphy
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Our Mighty Mince and Cheese Pie Recipe

Our Mighty Mince and Cheese Pie Recipe

Make a flavoursome mince and cheese pie with premium Angus Beef mince that is 100% New Zealand grass-fed. Perfect for any time or place, nothing makes us feel as warm as a homemade pie.
Dane Bonnici
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Braised Honey & Balsamic Lamb Shanks

Braised Honey & Balsamic Lamb Shanks

The slow-cooked shanks is savory, and every bite will just melt in your mouth!
Mona Boon
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Simple and Low-Cost Beef Stir Fry

Simple and Low-Cost Beef Stir Fry

The recipe is great for a starter, nutritionally-balanced, and definitely will please every diner on table!
Mona Boon
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Easy Chicken Quesadillas

Easy Chicken Quesadillas

This is one of my personal favorites for 2 reasons- it can be prepared in advanced, and it is so simple to make! Whether it is for guest entertaining, dinner, or picnic, it can be done in no time. Need more excuses to make this? The filling is so versatile you can make it with any kind of meat + cheese!
Ingredients
2 capsicums of different colors, diced
2 cloves of garlic, minced
1 can of diced tomato
2 tsp Dried herbs (or use Spanish spice mix)
Salt and Pepper to taste
Oil- to stir fry
Grated cheese
Tortilla
Steps
Stir fry the dried herbs, garlic and capsicum until fragrant, then add in the chicken, stir until the chicken pieces turn white.
Pour the can of tomato in, stir and simmer for 20 minutes. Make sure to stir occasionally to avoid burnt at the bottom. Add the salt and pepper.
When the chicken mixture is done, let it cool down completely.
Place a tortilla on a clean surface, then scoop the chicken mixture to cover the tortilla, and sprinkle the grated cheese generously on top of the meat. Carefully fold the tortilla in half, and press gently to firm it.
In a shallow frying pan, heat a tsp of oil and place the quesadilla on the top, turn the side about 2-3 minutes or until the tortilla skin turns brown and cheese melts.
Slice the quesadilla into 3-4 triangular pieces, and enjoy it hot with some salad, guacamole and salsa.
Tips
The flavor of the mixture really is up to the imagination! I also use curry paste to make this recipe or when I have curry leftover! Still yummy as!
Turn this recipe into a burrito by adding rice and black bean to the tortilla!
Try it now, and everyone on the dining table will love it!
Mona Boon
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