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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

A delicious, verstile concentrated anchovy paste used to enhance the flavour of a variety of meat dishes, barbequed steaks and canapes. Easy squeeze tube, keep refridgerated after opening.

'Marca-Trigila' Acciugata (Anchove Paste)

Produce of Italy, Marca Triglia Acciugata is a delicious concentrated anchovy paste. It is both flavoursome and versatile, it enhances the flavour of most meats, lamb, beef, also poultry and fish. It is an ideal addition to casseroles, soups and sauces to give added depth of flavour. Spread on bruschetta with sliced hard boiled eggs for canapes Italian style, mixed with warmed butter a dollop placed on top of a hot chargrilled steak serves as a delicious glaze. .

$3.90

$3.90 60 g (Tube)

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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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