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!
For the steaks
1 packet of Genuine Angus Beef Patties
1/3 cup of breadcrumbs
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
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!
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.
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Pork Belly are two words that always excite foodies in New Zealand. Fresh New Zealand pork belly is among the most succulent and flavoursome cuts that pigs offer. An inexpensive fatty cut, pork belly is best prepared with a slow cooking method to lock in moisture and let that rich taste resonate. In our opinion, nothing beats pairing our 1kg or 2kg pork belly cuts with a honey-roasted glaze. Here’s our special pork belly recipe with a piquant punch.
- 1 kg pork belly (for 2kg cut double other ingredients)
- 2 tablespoons olive oil
- 3 cloves of garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup Mānuka honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- Preheat your oven to 180°C (350°F).
- Prepare the pork belly by patting it dry with paper towels. Score the skin diagonally in a diamond pattern, being careful not to cut into the meat.
- In a small bowl mix together the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt and pepper to form a paste. Add in sliced chilli to taste preference.
- Rub the spice paste all over the pork belly, ensuring it's evenly coated on all sides.
- Place the pork belly on a wire rack set inside a baking tray, with the skin side facing up. This will help the skin crisp up better.
- Roast the pork belly in the preheated oven for about 1 hour or until the skin is golden and crispy.
- While the pork is roasting, prepare the honey glaze. In a small saucepan, combine the honey, soy sauce and apple cider vinegar. Cook over medium heat, stirring occasionally, until the mixture is well combined and slightly thickened. Remove from heat and set aside.
- After 1 hour of roasting, remove the pork belly from the oven and brush the honey glaze over the top, making sure to cover the entire surface.
- Increase the oven temperature to 220°C and return the pork belly to the oven. Roast for an additional 15-20 minutes, or until the glaze has caramelised and the skin is crispy and crackling.
- Remove the pork belly from the oven and let it rest for a few minutes. This will allow the juices to redistribute and ensure the meat is tender.
- Slice the honey-roasted pork belly into thick pieces and serve hot.
Serve with roast potatoes, seasonal vegetables and coleslaw for the tastiest of meals this winter. Order restaurant-quality meat directly to your door today.
1 kg Beef Rump, largely diced
1 brown onion, chopped
3 carrots, chunkily chopped
3 potatoes, chunkily chopped
2 can of diced tomatoes
1 tsp of mixed herbs
2 tbsp. of oil
Salt and pepper to taste
In a pot, heat 2 tbsp. of oil, stir fry the onion until aromatic, then add in the beef. Stir fry for 3 minutes.
Add carrots and potatoes, cook for 5 minutes before adding in the diced tomato and bring to the boil.
Turn the flame to low, and cook for 1 hour, stir occasionally.
Add salt and pepper to taste before turning off the flame.
Serve with rice, bread or even on its own!
This recipe can be prepared in a crockpot, slow cooker, casserole or in the oven!
Fresh herbs such as rosemary, basil, and thyme can be added for extra flavor.