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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

Charmaine Solomon's range of Thai Curry pastes are all natural cooking pastes with no added MSG, artificial colours or flavours. With the addition of coconut milk these pastes make exceptional, delicious curries. All 4 to 6 generous serves per jar, refridgerate after opening, use within 3 months.

Thai Green or Red or Masaman Curry Paste

Charmaine Solomon's Thai curry pastes are an all natural range of fragrant cooking pastes from Australia. THAI GREEN CURRY PASTE - is a blend of basil, coriander, green peppers, onion, garlic, galangal, ginger, green chillies, lemon grass, spices, kaffir lime, shrimp paste and fish sauce, it is great for making all meat types and chicken curries. THAI RED CURRY PASTE - is a blend of onion, garlic, galangal, ginger, red chillies, lemon grass, kaffir lime, shrimp paste, fish sauce and tamarind, it is great for making all meat types, chicken and seafood curries. THAI MASAMAN CURRY PASTE - is a blend of coriander, cumin, chilli powder, tumeric, fennel, cinnamon, cardamom, cloves, garlic, ginger, lemon grass, shrimp paste and fish sauce, it is great for making both beef and lamb curries. No added MSG, artificial colours or flavours.

$15.50 260 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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