Gourmet Butterflied Leg of Lamb | Recipe
My Food Bag
Try this Gourmet Butterflied Leg of Lamb recipe for the long Matariki weekend.
Roast Grouse | Recipe
Red Cabbage & Bell Heather
We treat our grouse with respect when we receive them, smoking them in the bell heather they grazed on, to return them to the land they came from.
Crispy Smoked Chicken Wing | Recipe
Beer, Honey, Lemon & Thyme
For our wings, we make use of a little-known yet very traditional cut from our birds: the manchon, the fatty drumette from the first part of the wing that is usually sacrificed or ignored in pursuit of the breast or leg, but that holds so much flavour and tenderness in just a couple of bites.
While other dishes may have more intricate components or methods, this one adheres to one guiding principle: buy something beautiful and leave it alone. We’re lucky to serve this ingredient, and treat it with that respect.
This braised pork recipe is always on the menu on el Día de la Matanza, and it was one of my da’s favourites. The way my mum makes it is quite simple: she just slow-cooks the ribs until really tender, and then she adds the potatoes – she doesn’t include the crumbs. Both ways are delicious, but I think the crumb adds an extra something special.
