Cookery Inspiration

Quick Cooking Cuts

BEEF Rump

Your Southern Ranges Beef Rump, comes from the hind quarters of a cow. It's super tender and rich in flavour.

Meat Cookery Method:

1. Preheat your oven to a high temperature, around 220°C, to ensure a crispy exterior while cooking the beef rump.

2. Season the beef rump generously with salt, pepper, and any desired herbs or spices to enhance the flavour. (Such as your MEATRUN rub).

Heat a skillet or frying pan over high heat and sear the beef rump on all sides until it develops a golden-brown crust, which helps seal in the juices.

Transfer the seared beef rump to a roasting pan or baking dish and place it in the preheated oven.

Cook the beef rump for about 20 minutes (500g) for medium-rare doneness or adjust the cooking time to your preferred level of doneness.

Use a meat thermometer to check the internal temperature of the beef rump, aiming for around 55°C for medium-rare, 60°C for medium.

Once cooked, remove the beef rump from the oven and let it rest for at least 10-15 minutes to allow the juices to redistribute throughout the meat.

Slice the beef rump against the grain into thin slices, which helps ensure tenderness.

Serve the sliced beef rump on a platter or individual plates, and you can accompany it with your favourite seasonal sides such as roasted vegetables, mashed potatoes, or a fresh salad.

BEEF Sirloin

Your Southern Ranges Beef Sirloin, is a premium cut taken from the rear back quarters of of a cow. It's known for its tenderness, marbling (streaks or flecks of fat), and robust beefy flavour.

Meat Cookery Method:

Take the beef sirloin out of the refrigerator and let it come to room temperature for about 30 minutes before cooking.

Preheat your grill or frying pan to medium-high heat, ensuring it's hot before adding the beef sirloin.

Season the beef sirloin generously with salt, pepper, and any desired herbs or spices to enhance the flavour. (Such as a MEATRUN rub).

Place the beef sirloin on the grill or skillet and cook for about 4-5 minutes per side for medium-rare doneness, or adjust the cooking time to your preferred level of doneness.

Use a meat thermometer to check the internal temperature of the beef sirloin, aiming for around 55°C for medium-rare or 60°C for medium.

Once cooked to your desired level, remove the beef sirloin from the heat and let it rest for at least 5-10 minutes to allow the juices to redistribute throughout the meat.

While the beef sirloin is resting, you can prepare any accompanying sauces or sides.

After resting, slice the beef sirloin against the grain into thin slices, which helps ensure tenderness.

BEEF Scotch

Your Southern Ranges Beef Scotch, is a premium cut, also known as Scotch fillet ribeye. It is taken from the rub section of the cow.

Meat Cookery Method:

Remove the beef Scotch from the refrigerator and let it come to room temperature for about 30 minutes before cooking.

Preheat your grill or frying pan to high heat, ensuring it's hot before adding the beef Scotch.

Season the beef Scotch generously with salt, pepper, and any desired herbs or spices to enhance the flavour. (Such as a MEATRUN rub).

Place the beef Scotch on the grill or skillet and sear it for about 2-3 minutes on each side to develop a flavourful crust.

Reduce the heat to medium and continue cooking the beef Scotch for about 4-6 minutes per side for medium-rare doneness, or adjust the cooking time to your preferred level of doneness.

Use a meat thermometer to check the internal temperature of the beef Scotch, aiming for around 55°C for medium-rare or 60°C for medium.

Once cooked to your desired level, remove the beef Scotch from the heat and let it rest for at least 5-10 minutes to allow the juices to redistribute throughout the meat

BEEF Mince

Your Southern Ranges Beef has been finely chopped into pieces to create mince, perfect for dishes such as burgers, meatballs, tacos, pies or stuffed capsicums.

Meat Cookery Method:

Heat a frying pan over medium-high heat and add a small amount of cooking oil. (We like grape seed for its mild flavour and high cooking point).

Add the beef mince to the pan and break it up using a spatula or wooden spoon, ensuring it cooks evenly.

Cook the beef mince until it is browned and no longer pink, stirring occasionally to prevent sticking.

If there is excess fat in the pan, drain it off using a spoon or by tilting the pan and carefully discarding the fat.

Season the beef mince with salt, pepper, and any desired herbs or spices, adjusting to your taste preferences and the intended recipe.

If you're using the beef mince in a sauce or dish, add any additional ingredients such as onions, garlic, or vegetables, and cook them together until they are tender.

Simmer the beef mince in the sauce or dish for a few more minutes to allow the flavours to meld together.

Taste and adjust the seasoning as needed before serving.

BEEF Stirfry

Your Southern Ranges Beef Stirfry is premium, thinly sliced beef versatile for a range of meat-based dinners.

Meat Cookery Instructions:

Heat a wok or large frying pan over high heat and add a tablespoon of cooking oil, such as grape seed or peanut oil.

Once the oil is hot, add the beef slices to the pan, spreading them out in a single layer to avoid overcrowding.

Stir-fry the beef for 2-3 minutes, or until it is browned on all sides and cooked to your desired level of doneness.

Remove the beef from the pan and set it aside.

In the same pan, add a bit more oil if needed and then add a selection of your preferred in-season vegetables, such as sliced capsicum, broccoli florets, carrots, mushrooms, or snow peas.

Stir-fry the vegetables for a few minutes until they are crisp-tender, maintaining high heat throughout the cooking process.

Return the cooked beef to the pan with the vegetables and add your choice of seasonings and sauces, such as soy sauce, oyster sauce, garlic, ginger, or chilli sauce, adjusting the amounts to your taste.

Continue to stir-fry the beef and vegetables together for another minute or two, allowing the flavours to combine.

Taste and adjust the seasoning if necessary.

Remove the beef stir-fry from the heat and serve it immediately over steamed rice, noodles, or alongside other accompaniments.

BEEF Diced

Your Southern Ranges Beef has been diced into uniform cuts and are perfect for stews, soups, casseroles or kebabs.

Meat Cookery Instructions:

Begin by preparing your ingredients, including approximately 500g of diced beef, along with any vegetables, herbs, or spices required for your chosen recipe.

Heat a large pot or skillet over medium-high heat and add a small amount of cooking oil.

Once the oil is hot, add the diced beef to the pot in a single layer, ensuring not to overcrowd the pan.

Brown the beef on all sides, stirring occasionally to promote even browning.

If needed, work in batches to ensure proper browning and avoid overcrowding the pot.

Once the beef is browned, remove it from the pot and set it aside.

In the same pot, add any diced vegetables or aromatics called for in your recipe, such as onions, carrots, celery, garlic, or herbs.

Sauté the vegetables until they become softened and aromatic.

Return the browned beef to the pot and add any liquids or sauces required, such as broth, wine, or tomato-based sauces.

Bring the mixture to a simmer, cover the pot, and reduce the heat to low.

Allow the beef and other ingredients to simmer gently for the recommended cooking time specified in your recipe, typically 1-2 hours, or until the beef becomes tender.

Stir occasionally and adjust the heat as needed to maintain a gentle simmer.

Taste and adjust the seasoning, adding salt, pepper, or any additional spices to your liking.

Once the beef is tender and the flavours have melded together, your beef-diced dish is ready to be served.

Ladle the beef and its accompanying sauce or broth into bowls or plates, and you can pair it with rice, mashed potatoes, noodles, or crusty bread.

BEEF Sausages

Your Southern Ranges Beef Sausages are made with premium minced beef, and mixes with top-of-the-range seasonings, herbs and spices. Easily cooked using a grill, a pan or by oven baking them.

Meat Cookery Instructions:

Heat a frying pan over medium heat.

Add a small amount of cooking oil to the pan and allow it to heat up. (We like grape seed for its mild flavour and high cooking point).

Prick each sausage with a fork, to avoid them bursting or splitting.

Once the oil is hot, carefully place the beef sausages in the pan, making sure they are not overcrowded.

Cook the sausages for about 4-5 minutes on one side until they develop a golden-brown colour.

Flip the sausages using tongs or a spatula and cook for an additional 4-5 minutes on the other side.

Continue cooking the sausages, turning them occasionally, until they are browned and cooked through, typically taking around 15-20 minutes in total.

To ensure the sausages are cooked thoroughly, check their internal temperature using a meat thermometer, aiming for at least 71°C.

If desired, you can add sliced onions or capsicums to the pan and cook them alongside the sausages until they become tender and caramelised.

Once the sausages are cooked to your liking, remove them from the pan and let them rest for a couple of minutes.

Serve the beef sausages hot, either whole or sliced, and pair them with your preferred condiments or accompaniments such as mustard, ketchup, sauerkraut, or bread rolls.

BEEF Patties

Your Southern Ranges Beef Patties are premium, burger-style patties that derive from various parts of a cow. Each patty contain a mixture of cuts and fat content, making them super succulent and flavoursome.

Meat Cookery Method:

Preheat Your Grill or Pan: Whether you're grilling outdoors or using a stovetop pan, preheat it to medium-high heat. This will ensure a nice sear and juiciness in your beef patties.

Season the Patties: Generously season the Southern Ranges Beef Patties with salt and pepper to taste. You can also use your bespoke MEATRUB here for extra flavour!

Cook the Patties: Place the seasoned beef patties on the hot grill or pan. Cook them for approximately 3-4 minutes on each side for medium-rare, adjusting the time according to your preferred level of doneness.

Melt Some Cheese (Optional): If you enjoy cheeseburgers, you can place a slice of your favourite cheese on each patty a minute or two before they're done cooking. Allow the cheese to melt and create a gooey, flavourful topping.

Rest and Serve: After cooking, remove the beef patties from the heat source and let them rest for a couple of minutes. This allows the juices to redistribute.

Enjoy your Southern Range Beef Patties with fresh burger buns a side of seasonal vegetables or your favourite salad.

LAMB Backstrap

Your Southern Ranges Lamb Backstrap is a premium cut taken from the loin of a lamb. It's known for its lean and succulent qualities.

Meat Cookery Method:

Heat a frying pan over medium-high heat.

Season the lamb backstrap with salt, pepper, and any desired herbs or spices, such as rosemary or garlic powder, to enhance the flavour.

Add a small amount of cooking oil to the preheated pan and swirl it around to coat the surface evenly. (We like grape seed for its mild flavour and high cooking point).

Carefully place the lamb backstrap in the pan, laying it flat.

Sear the backstrap for approximately 3-4 minutes on each side, allowing it to develop a browned crust.

Use tongs to flip the backstrap and sear it on the other side for an additional 3-4 minutes.

Adjust the cooking time according to your preferred level of doneness; for medium-rare, aim for an internal temperature of 55°C.

While cooking, you can baste the backstrap with melted butter or additional herbs and spices for added flavour.

Once the backstrap reaches your desired level of doneness, remove it from the pan and let it rest for a few minutes.

Resting allows the juices to redistribute, resulting in a more tender and flavourful meat, so this part's important.

Slice the lamb backstrap against the grain into thin slices, which helps maintain its tenderness.

LAMB Diced

Your Southern Ranges Lamb has been diced in a uniform way, and is perfect in stews, curries, kebabs or stir-fries.

Meat Cookery Method: Lamb Curry

Heat a large pot or Dutch oven over medium-high heat.

Add a small amount of cooking oil to the pot and swirl it around to coat the bottom. (We like grape seed for its mild flavour and high cooking point).

Once the oil is hot, add diced onions to the pot and sauté them until they become translucent and lightly browned.

Add minced garlic and grated ginger to the pot and cook for another minute, stirring constantly to prevent burning.

Add your desired spices to the pot, such as cumin, coriander, turmeric, garam masala, or curry powder, and cook for about 1-2 minutes until fragrant.

Add the diced lamb to the pot and cook it with the spices, stirring occasionally, until the lamb is browned on all sides.

Pour in enough liquid, such as broth, coconut milk, or a combination of both, to cover the lamb and create a sauce. Adjust the amount of liquid based on your preferred consistency.

Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.

Allow the lamb curry to simmer gently for about 1.5 to 2 hours, or until the lamb becomes tender and the flavours meld together.

Stir the curry occasionally and check for desired seasoning, adjusting with salt, pepper, or additional spices as needed.

Optional: Add vegetables such as diced potatoes, carrots, capsicum, or peas to the curry during the last 30 minutes of cooking, if desired.

Once the lamb is tender and the flavours have developed, your diced lamb curry is ready to be served.

Serve the curry hot over steamed rice, naan bread, or with roti, garnishing with fresh coriander leaves if desired.

LAMB Patties

Your Southern Ranges Lamb Patties are round, flat-shaped premium lamb mince. Commonly used in burgers.

Meat Cookery Method:

Preheat a frying pan over medium-high heat.

Season the lamb patties with salt, pepper, and any desired herbs or spices, such as garlic powder or onion powder, to enhance the flavour. (Such as a MEATRUN rub).

Add a small amount of cooking oil to the preheated pan and swirl it around to coat the surface evenly. (We like grape seed for its mild flavour and high cooking point).

Carefully place the lamb patties in the pan, ensuring they are not overcrowded.

Cook the patties for approximately 3-4 minutes on one side, allowing them to develop a browned crust.

Flip the patties using a spatula and cook for an additional 3-4 minutes on the other side, or until the patties reach your desired level of doneness.

If you prefer your burgers well-done, cook them for an additional 1-2 minutes on each side.

Use a meat thermometer to check the internal temperature of the patties, aiming for at least 71°C to ensure they are fully cooked.

Once cooked to your liking, remove the beef patties from the pan and let them rest for a couple of minutes.

Serve the beef patties on freshly baked buns or plates, and you can garnish them with your preferred toppings such as lettuce, tomatoes, onions, cheese, or condiments like tomato sauce or mayonnaise.

LAMB Mince

Your Southern Ranges Lamb Mince is a versatile and delicious option for your next meal.

Derived from premium lamb cuts, it offers a rich and distinctive flavour profile that can elevate various dishes.

Here's a step-by-step guide on how to make the most of this exquisite protein:

Ingredients -

  • 500g Thomas Farms Lamb Mince
  • 20ml Olive oil or 20g butter
  • 1 onion, finely chopped (approximately 100g)
  • 2 cloves of garlic, minced
  • Herbs and spices (e.g., rosemary, cumin, paprika, and thyme) to taste
  • Salt and pepper to taste
  • 200g of your choice of vegetables (bell peppers, carrots, and peas work well)
  • 400ml tomato sauce or canned tomatoes (for a tomato-based dish)

Meat Cookery Method:

  1. Prepare Your Ingredients: Start by finely chopping the onion (approximately 100g) and mincing the garlic. If you're incorporating vegetables (approximately 200g), dice them into small, uniform pieces. Gather your preferred herbs, spices, and seasonings for an enhanced flavour profile.
  2. Heat the Pan: Take a large skillet or frying pan and place it over medium heat. Add 20ml of olive oil or 20g of butter. Let it heat until it shimmers or foams.
  3. Sauté the Aromatics: Add the finely chopped onion (approximately 100g) to the hot pan. Sauté them until they turn translucent, typically around 2-3 minutes. Stir in the minced garlic and any herbs and spices you desire, infusing the Lamb Mince with a rich aroma.
  4. Incorporate the Lamb Mince: Crumble the 500g of Thomas Farms Lamb Mince into the pan. Use a spatula to break it up, and cook until it achieves an even, golden-brown colour. Stir occasionally to ensure even cooking; this should take approximately 5-7 minutes.
  5. Season and Add Vegetables: Season the Lamb Mince with salt, pepper, and your preferred herbs and spices to taste. If you're including vegetables (approximately 200g), introduce them at this stage. Continue cooking until the vegetables soften and meld with the lamb mince's flavours.
  6. Craft Your Dish: Depending on your culinary vision, the Lamb Mince can be transformed into a variety of delectable creations:
  7. Serve and Enjoy: Present your Lamb Mince creation with your choice of sides. It pairs wonderfully with rice, couscous, or freshly baked bread. Sprinkle fresh herbs as a finishing touch.

CHICKEN Maryland

Your Chicken Maryland comes from Australian family run business, Poultry Plus.

"Maryland" in the context of your "Chicken Maryland" refers to the specific it has been prepared (rather than a specific part of the chicken). You'll notice your Chicken Maryland is always a bone-on chicken leg (drumstick and/or thigh). When cooked perfectly, your Chicken Maryland will take on a golden exterior, and the meat will be extremely moist.

Meat Cookery Method:

To cook your 500g Chicken Maryland perfectly, we suggest you use a little olive oil (or butter), salt and pepper (to taste), your choice or herbs and spices (for e.g., rosemary, thyme, paprika) as well as 2 cloves of mined garlic.

  1. Preheat Your Pan: Begin by preheating a skillet or frying pan over medium-high heat. Add a drizzle of olive oil or a knob of butter and let it heat until it shimmers or foams.
  2. Season the Chicken Maryland: While the pan is heating, season the Chicken Maryland generously with salt, pepper, and your preferred herbs and spices.
  3. Sear the Chicken Maryland: Once the pan is hot, carefully add the seasoned Chicken Maryland Fillets. Ensure they are in a single layer to allow for even cooking. Sear the fillets for about 4-5 minutes on each side or until they develop a golden-brown crust and the internal temperature reaches at least 75°C. If desired, you can add minced garlic during the last minute of cooking for extra flavour.
  4. Check Doneness: To ensure your fillets are cooked through, use a meat thermometer to check the internal temperature. Chicken should be cooked to at least 75°C to be safe to eat.
  5. Rest and Serve: Remove the cooked Chicken Maryland from the pan and let it rest for a couple of minutes. This allows the juices to redistribute.
  6. Serve: Plate your Chicken Maryland and garnish with fresh herbs if desired. You can accompany them with a variety of sides such as steamed vegetables, mashed potatoes, or a crisp garden salad for a complete meal.

CHICKEN Breast Fillet

Your Chicken Maryland comes from Australian family run business, Poultry Plus.

Do we need to say what part of a chicken 'Chicken Breast' derives from? Surely not!

Chicken Breast Fillet, known for its tender and lean meat, offers a versatile base for a wide range of meals. Here's a simple Meat Cookery Method to make the most of your 500g of Chicken Breast Fillet!

Meat Cookery Method:

  1. Preheat Your Pan: Begin by preheating a skillet or frying pan over medium-high heat. Add a drizzle of olive oil or a knob of butter and let it heat until it shimmers or foams.
  2. Season the Fillets: While the pan is heating, season the Chicken Breast Fillet generously with salt, pepper, and your preferred herbs and spices. You can use classic choices like rosemary and thyme or experiment with different seasonings to suit your taste.
  3. Sear the Fillets: Once the pan is hot, carefully add the seasoned Chicken Breast Fillets. Ensure they are in a single layer to allow for even cooking. Sear the fillets for about 4-5 minutes on each side or until they develop a golden-brown crust and the internal temperature reaches at least 75°C (165°F). If desired, you can add minced garlic during the last minute of cooking for extra flavor.
  4. Check Doneness: To ensure your fillets are cooked through, use a meat thermometer to check the internal temperature. Chicken should be cooked to at least 75°C to be safe for consumption.
  5. Rest and Serve: Remove the cooked Chicken Breast Fillets from the pan and let them rest for a couple of minutes. This allows the juices to redistribute, ensuring a juicy and flavoursome bite.
  6. Serve: Plate your Chicken Breast Fillets and garnish with fresh herbs if desired. You can accompany them with a variety of sides such as steamed vegetables, mashed potatoes, or a crisp garden salad for a complete meal.

PORK Loin Chop

Pork Chop Loin from Borrowdale Free Range Pork is a premium ingredient known for its tenderness and exceptional flavour.

Meat Cookery Method:

  1. Preheat Your Pan or Grill: Begin by preheating a skillet, grill, or frying pan over medium-high heat. Add a drizzle of olive oil or your preferred cooking oil and allow it to heat until it shimmers.
  2. Season the Pork Chop Loin: While the pan or grill is heating, season the Borrowdale Free Range Pork Chop Loin generously with salt, pepper, and your choice of herbs and spices. You can use classic options like rosemary and thyme or get creative with your own blend.
  3. Sear the Pork Chop Loin: Carefully place the seasoned Pork Chop Loin onto the hot surface. Sear the chop loin for about 3-4 minutes on each side, or until it develops a beautiful golden-brown crust and the internal temperature reaches at least 63°C. For added flavour, you can include minced garlic during the last minute of cooking.
  4. Check Doneness: To ensure your pork chop loin is cooked to perfection, use a meat thermometer to check the internal temperature. Pork should be cooked to at least 63°C for safe consumption.
  5. Rest and Serve: After cooking, remove the Borrowdale Free Range Pork Chop Loin from the heat source and let it rest for a few minutes. This resting period allows the juices to redistribute within the meat.
  6. Serve: Plate your cooked Pork Chop Loin and garnish with fresh herbs if desired. Consider pairing it with complementary sides such as caramelised apples, garlic mashed potatoes, or sautéed spinach to create a delightful and well-rounded pork dish.

PORK Mince

Your Borrowdale Free Range Pork Mince, is a versatile and flavourful ingredient that derives from various parts of a free range pig, including the shoulder, belly, and leg. This combination of cuts ensures a balanced meat-to-fat ratio, resulting in delicious and succulent dishes.

For an example on how to best use your Pork Mince, below is a meat cookery method for the ever-popular "Spaghetti Bolognese".

Ingredients:

  • 500g Borrowdale Free Range Pork Mince
  • Olive oil or cooking oil of your choice
  • Salt and pepper to taste
  • Your choice of herbs and spices (e.g., garlic, paprika, oregano)
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 400g canned tomatoes or tomato sauce
  • 250g pasta (e.g., spaghetti or penne)
  • Grated Parmesan cheese for serving

Meat cookery method:

  1. Heat the Pan: Begin by heating a large skillet or frying pan over medium heat. Add a drizzle of olive oil and let it heat until shimmering.
  2. Sauté the Aromatics: Add the finely chopped onion to the hot pan and sauté until it becomes translucent, which should take about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Brown the Pork Mince: Add the Borrowdale Free Range Pork Mince to the pan, breaking it up with a spoon or spatula. Cook the mince until it turns brown and crumbly, ensuring there are no pink portions left. This usually takes about 5-7 minutes.
  4. Season and Add Tomatoes: Season the browned pork mince with salt, pepper, and your choice of herbs and spices. Then, pour in the canned tomatoes or tomato sauce. Stir well to combine all the ingredients.
  5. Simmer and Cook: Reduce the heat to low and let the mixture simmer gently for about 20-30 minutes. This allows the flavours to meld, and the sauce to thicken.
  6. Cook Pasta: While the pork mince sauce is simmering, cook the pasta in a separate pot of boiling water according to the package instructions. Drain the pasta when it's al dente.
  7. Serve: Plate your cooked pasta, top it with the Borrowdale Free Range Pork Mince sauce, and garnish with grated Parmesan cheese. Serve immediately.

PORK Tenderloin

Your Pork Tenderloin is lean and tender in nature, and can be cooked fast compared to tougher cuts of pork.

Meat Cookery Method:

  1. Prep the Pork Tenderloin: Start by patting the pork tenderloin dry with paper towels. This helps ensure a better sear. Season it generously with salt, pepper, and your preferred herbs and spices. Optionally, you can add minced garlic for extra flavor.
  2. Preheat the Pan: Heat a skillet or frying pan over medium-high heat. Add a drizzle of olive oil and let it heat until it shimmers. If you prefer, you can also add a small amount of butter for added richness.
  3. Sear the Tenderloin: Carefully place the seasoned pork tenderloin in the hot pan. Sear it for about 2-3 minutes on each side, turning it until all sides have a golden-brown crust. Searing the tenderloin should take approximately 8-10 minutes in total.
  4. Check Doneness: To ensure your pork tenderloin is cooked to perfection, use a meat thermometer. The internal temperature should reach at least 63°C to be safe to eat. Insert the thermometer into the thickest part of the tenderloin to get an accurate reading.
  5. Rest and Slice: Once cooked to your desired doneness, remove the pork tenderloin from the pan and let it rest on a cutting board for about 5 minutes. This resting period allows the juices to redistribute, resulting in a juicy and flavourful cut of meat.
  6. Slice and Serve: Slice the rested pork tenderloin into medallions or thick slices and serve immediately. You can pair it with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

PORK Chorizo

Your premium, Pork Chorizo sausages are bold and spicy in flavour and can be easily prepared on a household grill.

Meat Cookery Method:

  1. Preheat Your Grill or Skillet: Begin by preheating your grill, stovetop skillet, or frying pan over medium heat. Chorizo sausages can be cooked on various cooking surfaces, so choose the one that suits you best.
  2. No Need for Oil: Chorizo sausages release their own flavourful oils as they cook, so you typically don't need to add extra oil to the pan or grill.
  3. Cooking the Chorizo: Place the chorizo sausages on the preheated grill or in the skillet. Cook them for about 5-7 minutes on each side, turning occasionally. The sausages should develop a nicely browned and slightly crispy exterior.
  4. Check Doneness: To ensure the sausages are cooked through, you can use a meat thermometer. The internal temperature should reach at least 75°C for pork chorizo to be safe to eat.
  5. Rest and Serve: Once cooked to your liking, remove the chorizo sausages from the heat source and let them rest for a couple of minutes. This helps the juices redistribute and keeps the sausages moist and flavourful.
  6. Serve: Chorizo sausages can be served in various ways. You can enjoy them on a crusty roll as a sandwich, sliced and added to pasta dishes or as a tapas-style appetiser. They also pair well with grilled vegetables or a fresh, seasonal salad (we like them with manchego or goat cheese).

Slow Cooking Cuts

BEEF Chuck

Sear the beef on all sides over medium-high heat for a few minutes until well browned. Add a splash of wine to the pan with garlic, bay leaf and onion and cover with stock/ water. Cover with foil or a lid and cook in the oven for 4 hours at 110°C or until tender. Rest your meat for 5-10 minutes before carving.

BEEF Brisket

Add your favourite cooking oil to your pan (we like Grapeseed), and sear your brisket on each side (medium-high heat). Once it’s seared, place your favourite vegetables and stock into the pan and cook it in the oven at 140°C for 3 hours - lid on or until tender.

Need to check it’s done? As long as you can break it apart with a fork, you’re on!

LAMB Shoulder

Rub with oil, rosemary & salt and roast for 20 minutes at 200°C to get a good colour, then reduce the oven to 160°C, add a generous splash of stock, cover with foil and continue cooking for another 1.5 to 2 hours or until tender and cooked through.

CHICKEN Whole

Put the chicken on a tray with baking paper. Salt the skin and roast it for 50 minutes at 160°C. For the last 10 minutes, roast at 200°C for an extra crispy skin.

PORK Belly

Place your pork belly on a roasting tray (skin side up). Slow roast it in the oven at 150°C for 2.5 hours.

If the crackling becomes too crispy or burnt, cover it with a sheet of foil to protect it.

Give your oven a crank at the end for extra crackle-y crispiness (190°C for 20 minutes - but only if it needs it).