PAN FRY
For these thicker sausages, preheat your pan to low and add a small amount of oil. Add the sausages and allow to slowly cook, turning them every few minutes until they’re evenly coloured. Cook them for at least 25-minutes to ensure they’re cooked all the way through.
OVEN BAKE
This is the easiest method & almost fool proof! Pre heat oven to 180°C. Line a baking tray with baking paper (for less washing up). Lightly spray or brush sausages with oil. Lay out your sausages so that there’s space between each one to ensure they evenly colour. Bake for 25 minutes, turning them halfway through.
BBQ GRILL
Whether cooking on gas or with charcoal, the method is very similar. Cook over an indirect heat with a closed lid. Finish over the high heat if more colour is needed at the end of cooking. For a gas grill, heat the outside ring to high and cook sausages inside the outer ring & close the lid to cook evenly. For a charcoal BBQ, use the indirect cooking method & again, close lid while cooking.
BEEF
Remove the garlic butter from on top of the steaks and keep aside.
Preheat oven to 170°C fan forced. Place an oiled baking tray in the oven to heat up at the same time.
When the oven is ready, remove baking tray and place the eye fillets on and return to oven.
Set a timer for 13 minutes and while you’re waiting, get a searing hot fry pan ready.
When 13 minutes is up, give the eye fillets a quick sear on each side in the hot fry pan. Maximum 45 seconds each side.
Place the garlic butter back on top of the steaks & leave to rest for 5 minutes and serve.
Made by hand and filled with 12 hour, wood smoked Wagyu brisket, New York Red Cheddar, onions, pickles, mustard and tomato sauce.
Preheat your oven to 200ºC.
Brush the top of the pie with a little bit of milk or egg wash.
Place the pie on a baking tray and cook for 20-25 minutes until the pastry is golden.
CHICKEN
Brush or spray with oil and bake in a preheated oven at 180ºC for 35-40 mins or until cooked and golden brown.
To turn these into a one pot meal, layer your favourite vegetables underneath the chicken while cooking. Try chunky red cabbage, broccoli florets, cherry tomatoes & red onions drizzled with extra virgin olive oil.
Bake in a preheated 180°C oven for 50 minutes OR place bottom side down on a low heat BBQ grill on a trivet and and cook with the lid down.
Alternatively, cook over charcoal using indirect heat. Chicken is cooked when the internal temperature reaches 75°C when thigh area is tested with a digital thermometer.
These can be pan fried, BBQ’d or oven baked.
Heat a non stick frying pan or BBQ plate to a medium heat. Brush the plate or pan with a little bit of oil. Cook the chicken for a few minutes on each side or until cooked through.
LAMB
Our favourite way to cook butterflied lamb is on the BBQ and it doesn’t take long at all.
Start off quite hot to get some caramelisation going and then turn the heat down a little to finish the lamb off (probably 15-20 minutes maximum).
As this cut of meat can have different variations in thickness you may find the finished cook is not entirely even throughout. For best results, use a thermometer to check the thickest parts are done to your liking – medium rare: 55°C/130°F (our preference).
Allow the lamb to rest before slicing.
Lamb rump caps come ready to roast with their own natural protective layer of fat on top. This is ideal, ensuring the lamb is adequately protected while roasting locking in the moisture & flavour..
Big on flavour, tender when slow roasted or fast grilled it’s an amazingly versatile cut.
These mini lamb rump roasts are generously rubbed with award winning spice blend, ‘The Rub’ by Jackalope Trading Co. ‘The Rub’ has a Mediterranean spice blend at its base with added notes of oregano & citrus. Its perfect balance of sweet, sour & savoury makes it an incredible partner for any lamb dish.
BASIC COOKING GUIDE
Preheat your oven to 180ºC.
Place lamb on a baking tray. Bake for 30-35 minutes for medium rare.
The internal temperate should reach 60ºC for medium rare when checked with a meat thermometer.
Lamb Rump with The Rub
and The Perfect Crispy Roast Potatoes
PORK
Bake in a preheated oven at 180°C for 30/35 minutes.
SERVING SUGGESTION
Slice the pork fillet sub into small medallions and serve on a bed of Thistle Be Good Sundried Tomato and Kalamata Olives Quinoa with a zesty green salad on the side.
OVEN BAKE
Preheat the oven to 180°C fan forced.
Oil a baking tray and add meatballs. Bake for 15-20 minutes or until the meatballs are cooked through.
PAN FRY
Sear off meatballs in a medium/hot pan with some olive oil. Drop heat back to low and continue to cook until cooked through 5-10 minutes.
Either method can also have a jar of your favourite pasta sauce added during the cooking process.
Berkshire pigs are renowned for their superior meat quality and often described as “the Wagyu of pork’.
The Taste
Berkshire’s genetics results in a pork product with high intramuscular fat. This fat composition is soft, white and full of flavour. These attributes result in a delicately tender meat with a moist texture that is richly savoury with a slight sweetness.
This is honestly like no other pork we’ve tried before.
Believe it or not, they’re are many different ways to cook bacon. All with good results but the best option is going to depend on how you like to eat your bacon.
We don’t have the time or space to go into it here but thankfully for a handy little tool you may have heard of, the internet, you can easily find lots of different thoughts and ideas on the perfect cooking method.
All we can say is that in our experience, starting cooking from cold eg. pan or oven seems to yield the best results. Good luck.
You just can’t beat our Ryukyu Berkshire Cross, traditionally, double wood smoked ham, freshly sliced from the bone. It’s an award winning favourite!
They’re lightly cured and double wood smoked for 12 hours.
