Welcome: You have (0) item(s) in your

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

Jellicoe Mint, Mint and Rosemary sauces are the perfect compliment for all lamb dishes. Pour over chargrilled lamb chops or oven roasted lamb racks as a tangy glaze. Jellicoe apple sauce is a delicious accompaniment to both pork and dessert dishes. Gluten free, shake before use, refridgerate after opening.

'Jellicoe' Mint, Rosemary & Mint or Apple Sauce

Jellicoe's range of sauce's are all made in New Zealand. Three delicious sauce's to accompany all your favourite meats. The Traditional MINT sauce is packed full of flavour, finely chopped mint leaves blended with water and sugar for a tangy taste sensation to accompany all lamb dishes. Delicious mixed with olive oil for a salad vinaigrette. The ROSEMARY and MINT sauce is a great combination of flavours that compliment each other to give a full flavoured delicious sauce that enhances all lamb dishes. Great as an additional to sauces and casseroles for that extra aromatic depth of flavour. The Classic APPLE sauce is a wonderful accompaniment to all Pork dishes served warmed or cold. It's sweet, tangy flavour compliments other foods and can be used mixed with yoghurt as a topping for breakfast cereals or warmed for an ice cream or cake topping. All three sauces are Gluten Free.

$4.50 300 ml

Quantity:
Total Price:		This price includes GST Excludes delivery

CHECKOUT

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.

Site by Netfinity