| Product | Cooking Guide |
|---|---|
| Pies Family Pies | Oven bake for 30 mins at 180°C. Oven bake for 45 mins at 180°C. |
| Loafs | Oven bake for 1 hour at 180°C. |
| Sausage Rolls | Oven bake for 30–35 mins at 180°C. |
| Strudels | Oven bake for 1 hour & 10 mins at 180°C. |
| Beef Chuck Ribs | Oven bake for 4 hours at 140°C. |
| Burgers & Rissoles | Pan fry 10 mins each side on medium heat. Oven bake 30 mins at 180°C. |
| Chicken Breast Roasts | Oven bake for 1 hour & 15 mins at 180°C. |
| Chicken Enchiladas | Oven bake for 30–35 mins at 180°C. |
| Chicken Mini Roasts | Oven bake for 40 mins at 180°C. |
| Chicken Rolls | Oven bake for 1 hour & 25 mins at 180°C. |
| Chicken/Beef Mignons | Oven bake for 30–35 mins at 180°C. |
| Crumbed Schnitzel / Steak & Lamb Cutlets | Pan fry for 8 mins each side on low/medium heat. |
| Chicken Kiev / Cordon Bleu | Oven bake for 30–35 mins at 180°C. |
| Kebabs & Shashliks | Pan fry for 14 mins, turn once. |
| Olive & Feta Lamb Rump Roast | Oven bake for 25–30 mins for medium/rare at 180°C. |
| Filo / Pinwheels | Oven bake for 30–35 mins at 180°C. |
| Party Sausages | Oven bake 30 mins at 180°C or sandwich press for 7–10 mins. Pan fry 25 mins on medium heat. |
| Chicken Wings | Oven bake for 50 mins at 180°C. |
| Wellingtons / Pork Parcels | Oven bake 30–35 mins at 180°C. |
| USA Ribs | Oven bake for 1.5–2 hours at 140°C. |
| Crumbed Pork Cutlets | Oven bake 40–45 mins at 180°C. |
Heat a frying pan over medium-high before adding in your steak (this will seal the surface, and trapping in juices).
Rather than oiling the pan, brush the steak with oil to prevent it from sticking. Cook a 2cm thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium and 5-6 minutes each side for well done.
Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.
To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.
Transfer steak to a plate, cover with foil and set a side for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.
Preheat oven to 180°C. Cook beef and lamd for 25 minutes per 500gm. Cook pork, chicken and turkey for 30 minutes per 500gm. Allow meat to stand for 10 minutes before carving.
Score the skin with a sharp knife to help the fat escape during cooking, but do not cut all of the way into the meat. Pat skin dry then rub with salt and oil to help the fat render and the skin to puff and crisp. Weigh and roast the meat for 25 minutes at 240°C (fan 220°C). Then turn the oven down to 190°C (fan 170°C) and roast for 25 mins per 450g. Rest the meat for 10-15 mins before carving.
Did you know that we slice your whole cuts to order; asthick or thin as you like
