Now that autumn with its crisp mornings is here, I find being wrapped up in a warm bed reading the Herald on Sunday is a far better idea than a quick sprint through the house to the kitchen for breakfast.
Once you're up and on with the day though, some thought has to be given to what to knock up for dinner. And on a cold day, the crock pot is a great option. It can be quietly cooking away while you're off doing fun weekend things and it's a great way to prepare cheaper cuts of meat.
Finding that piece of meat is important. Did you know that the number of New Zealanders shopping online has increased 400 per cent in the past five years, according to recent statistics? Using the web is an excellent and efficient way to stock your pantry - except when it comes to meat. That I'd want to select myself - and preferably from a good, well-supported local butcher who can provide consistently high-quality cuts.
Buying frozen may seem cost effective but it isn't always a good idea. Often the blood loss that comes with defrosting reduces the weight of your cut - not to mention there's often a loss of flavour and nutritional value.
The trick when buying fresh meat is knowing what to look for. The meat should have a rich, even, burgundy colour. There should be a good ratio of lean meat to fat. It should be firm and dry - not sitting in blood or looking partly dehydrated.
You're the customer; be confident and tell your butcher which cuts you prefer in the display tray, and avoid the urge to purchase pre-packaged meat.
Also, look out for quality brandings that indicate if the beasts have been raised to specific quality controls - a quality mark for beef and lamb, or the Trim Pork and Cervena (for venison) brands.
Another good rule of thumb is that any meat cooked on the bone will always have a much better flavour than a boned cut.
To retain flavour and freshness when storing a boned cut: dispose of the butcher's paper and wipe the bench with a damp cloth; using a sheet of cling film (longer than the length of the piece of meat), roll up the meat into a tight bon-bon, cylindrical shape; tie knots at each end and refrigerate. Be sure to get rid of any excess air trapped in the packaging, otherwise it will oxidise, turning your meat a grey colour and eventually giving it a sour smell.
Now, back to those cheap cuts. Try pork scotch, which loves to be seasoned and seared in a pan or roasted on a bed of herbs, root vegetables and red wine. The flavours will go right through the scotch and while the meat is resting you can make a delicious sauce using the vegetable base.
Lamb neck loves to be braised. Coat it in seasoned flour, fry until golden, then place in a covered dish with vegetables, garlic, wine and beef stock. Cook until the meat falls off the bone.
In the meantime, try these great recipes: corned beef with citrus, tenderised with ginger beer, and lamb tagine with cinnamon and apricots.
- Detours, HoS
Easy does it (+recipes)
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