Age ben­e­fits beef

The Press - Zest - - Eat -

Sil­ver Fern Farms has a new brand of beef cuts on the mar­ket de­signed to dis­pel any doubts about ten­der­ness and flavour. Its aged beef cuts are restau­rant qual­ity de­signed for home kitchens. The meat has been aged for three weeks and the cuts are lean and so well trimmed there’s no fid­dly re­mov­ing of fat and sil­ver­skin. A good idea too, is the por­tion siz­ing – all packs weigh 300g to 350g, ideal for two to three people. Mas­ter meat graders have selected the best beef cuts for the dif­fer­ent cook­ing meth­ods whether that be a roast, grill or stir fry, and cook’s friend Annabel Lang­bein has pro­vided recipes for each pack.

Try this with the porter­house . . .

PORTER­HOUSE STEAK WITH BISTRO BUT­TER

Serves 2. 1 x 350g packet Sil­ver Fern Farms Beef Porter­house Steak 2 tsp olive oil Salt and ground black pep­per, to taste Bistro But­ter: 80g but­ter, at room tem­per­a­ture 1 Tbsp well drained capers, chopped 2 Tbsp finely chopped pars­ley 1 clove gar­lic, crushed 1⁄ lemon juiced

2 2 tsp Di­jon mus­tard 1 tsp flaky salt Whip but­ter un­til light and fluffy, then beat in other in­gre­di­ents un­til evenly com­bined. Mound in a log shape about 8cm long on a piece of bak­ing paper and roll up (in paper). Chill for at least 30 min­utes or up to sev­eral weeks. Re­move steaks from packet 10 to 15 min­utes be­fore cook­ing and al­low to come to room tem­per­a­ture. Heat oil in a heavy fry­pan, sea­son steaks with salt and pep­per and cook over medium-high heat un­til done to your lik­ing (3 to 4 min­utes each side for medium rare). Trans­fer to a clean plate, cover with cook­ing foil and a clean teatowel and al­low to rest for 5 min­utes be­fore serv­ing. Top each steak with a 1.5cm thick slice of Bistro But­ter. Place steaks and but­ter un­der the grill for 30 sec­onds to start the but­ter melt­ing. Serve ac­com­pa­nied by oven frites and a green salad. Sil­ver Fern Farms porter­house steaks (350 g) $19.95. At Count­down, New World and Pack’n’ Save su­per­mar­kets

Photo: DEAN KOZANIC/FAIR­FAX NZ

Mex­i­can ways: Corn cooked with husks still on.

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