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Glasseye Wild Meat Sauce

$11.90

$0.00

Glasseye 'Wild Meat Sauce' gains it's name as it originates from the Glass Creek area on the West Coast of South Island. A very versatile sauce to compliment beef, pork, venison, lamb, sausages and burgers. Also delicious with duck, chicken, fish, prawns, pizza's, pies and with breakfast bacon and eggs! Use as a marinade or great added to sauces, gravies, cassseroles and stir fries for an extra spicey kick and added depth of flavour.

Pasta

De Cecco gnocchi di patate is quick and easy to cook, bring a pot of water to boling point, add salt then add the gnocchi dumplings, boil for 2 minutes, strain as soon as the dumplings float to the top, season, serve with a drizzle of olive oil and sprinkle with grated parmesan cheese or with your favourite sauce. Once opened the dumplings can be kept in the refridgerator for 3 days or frozen, defrost to cook.

'De Cecco' Gnocchi di Patate

De Cecco Gnocchi di Patate from Italy is made from the highest quality potato puree, wheat and rice flour. Easy and quick to cook, delicious served plain or with a variety of sauces. A great accompaniment to all meat dishes.

$5.50 500 g

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The best cooking technique for Eye Fillet Steak

Choose an eye fillet steak that is of good quality and aged well, which is guaranteed with AngusPure and Wakanui Blue. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect of the secret to a delicious steak and the way to ensure a consistent cook through, and ultimate tenderness.

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