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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.

Marinades & Sauces

Glasseye Wild Meat Sauce

Goan Cuisine Kasaundi's are made from all natural ingredients and free from artificial colours, flavours and preservatives. Being an all natural product, variations in colour may occur. Refrigerate after opening. Use as a delicious marinade for beef, lamb or chicken on the barbeque or oven roasted or braised.

'Goan Cuisine' Kasaundi's, Eggplant or Tomato

Goan Cuisine Kasaundi's are made with all natural ingredients. Deliciously rich flavours, an exoctic combination of mixed herbs, spices, chillies, eggplant and tomatoes with canola oil. The spicey aromas of these Kasaundi's display a distinct smokey/meaty flavour which enhances many meat and food varities. TOMATO Kasaundi is delicious as a topping for bruschetta or pizza, an ideal accompaniment to pasta or rice, an excellent marinade for baked chicken, spare ribs or a great base for curries and sauces. It can also be used to impart a distinctive flavour to braised lamb shanks, beef ragouts or spice up a variety of soups. EGGPLANT Kasaundi is delicious when added to sandwiches, pasta dishes or stir fries, an ideal accompaniment for cold meats and roasts, a flavoursome addition to casseroles, soups and curries. It imparts a distinctive flavour to vegetarian dishes.

$13.90 370 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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