The Meat Keeper

About The Meat Keeper

392 Remuera Road, Auckland, New Zealand

In my travels as a chef here in New Zealand as well as overseas I have always loved finding unique food related places and the other week I was out with Debbie from Tastes Divine we popped into see The Meat Keeper, a Butchery located in Remuera Road.

Walking thought the door I was very impressed with the quality of the meat on display. What attracted my eye straight away was the beef. It is some of the best looking beef I have seen in a while and I soon found why.

The Meat Keeper is New Zealand’s only retail seller of Savannah Angus Beef which was originally from Scotland. I have cooked Savannah many times with and every time that I do I am reminded why Angus is one of most famous of all beef cattle breeds for its meat. Savannah Angus Beef is renowned for its tenderness, succulence and taste and all round great eating and is served at many of the best restaurants and eateries in New Zealand and around the world. 

The meat is aged for a minimum of three weeks to one month. What this length of aging does is to increase the level of tenderness and this gives the Savannah Angus beef it's unique flavour. There are many great recipes available on the Beef & Lamb New Zealand recipe site at www.recipe.co.nz. Here are a few of my picks from Beef & Lamb New Zealand’s beef recipes.

Festive Roast Beef   

http://www.recipes.co.nz/festive-roast-beef

Roast Scotch Fillet of Beef with Mushroom Sauce & Roast Potatoes

http://www.recipes.co.nz/roast-scotch-fillet?pid=f7d9d9fb-3ac5-4c6b-85b8-e25b4a36da18                     

Spiced Beef Kebabs

http://www.recipes.co.nz/spiced-beef-kebabs-?pid=bf2c36ba-f421-4875-9594-625053a031a0

They also carry Harmony free range pork which has the SPCA Blue Tick Certification.

There is also a great range of free range chicken, Raukumara wild venison, Waikato Lamb and their own, handmade selection of small goods.

All of their sausages are Gluten free but what struck me is that there was no signage to say this. Its just a fact, so when you go there Rob’s sausages will always be Gluten free.

For those who live in Auckland or visit Auckland The Meat Keeper is a place to go for just the best selection of meats. Like his Facebook page to keep up with whats going on.

http://www.facebook.com/pages/The-Meat-Keeper-Remuera/161188800573232?sk=info

392 Remuera Road, Auckland, New Zealand 1050 

Phone 09 5202639

Hours           Mon - Fri: 8:30 am - 5:30 pm

Sat             8:30 am – 3:00pm

Easy Lamb Koftas From Beef & Lamb New Zealand

This is an easy Lamb mince dish from Beef & Lamb New Zealand and is great for a Summer BBQ. I have made this recipe many times and its always great. People love the way the mince is moulded onto the skewers.

In my view New Zealand produces the best beef and lamb in the world. I prefer Lamb but I have made this recipe with Beef mince as well

500g Quality Mark lean lamb mince
½ cup fresh breadcrumbs - approx. (For Gluten free substitute with GF Crumbs)
1 slice of bread made into crumbs (For Gluten free use 1 slice of GF bread)
½ tbsp dried thyme leaves
1 Tbsp fresh parsley, chopped
1 tsp cumin
½ tsp each salt and chilli (chilli is optional)
2 cloves garlic, crushed
Zest of a lemon
10 bamboo skewers soaked in water for 1 hour
Method
Combine all the ingredients and mix well. Divide the mixture into 10 portions and shape each so it resembles a sausage. Slide the shaped koftas onto the soaked skewers and refrigerate for half an hour. When ready, grill or barbecue 8-10 minutes until cooked, turning frequently.

Thanks Beef & Lamb New Zealand for permission to post this recipe. For more great recipes visit their Facebook page http://www.facebook.com/newzealandbeefandlamb or visit http://www.recipes.co.nz for more great Beef and Lamb recipes.

Follow me on Facebook for Gluten free information and recipes http://www.facebook.com/NZGlutenFreeChef

Homemade Lamb Sausages

They are very moist and have a great taste especially the garlic and rosemary. Take care not to add too much carrot as this will make them too moist and they will fall apart. 


If this happens you can add some more bread crumbs when you are mixing in the bowl. They are basic to prepare but taste so good.




Ingredients

600          grams lean New Zealand lamb mince
½            onion chopped finely
1              egg, lightly beaten
1/2           Gluten Free cup bread crumbs (Tastes Divine Plain Coating)
1              tablespoon fresh chopped parsley
1              tablespoon fresh chopped rosemary
2              tablespoons grated carrot
1              tablespoon fresh chopped basil
Sea salt and freshly milled black pepper to taste
2 -3          tablespoons olive oil
100          grams taste cheese, grated finely (optional)
                Gluten Free flour to coat for cooking
1              tablespoon finely chopped smoky bacon
                (This gives the rissoles a slightly smoky flavour) (Optional)
              
Directions

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Do not over mix.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again twice more.

Mold each meatball into sausage shapes and wrap each in some cling film and seal. In a large deep bottomed pot bring the water to a simmer and place the wrapped sausages in the water and poach for about 5 min.

Remove from the water and let cool. This simmering has par boiled the sausages. You can now coat then as you would normally coat something and grill, BBQ or fry off to complete cooking.

Easy Gluten Free Pasta Recipe

I love my pasta and I have found that this recipe from Bakels is easy to make and allows me so many options with making different styles of pasta.

I roll the pasta out flat and make lasagna sheets

3 & 1/2 cups BAKELS GLUTEN FREE HEALTH PASTRY MIX

1/2 tsp salt

3/4 cup water

3 small or 2 large eggs

3 Tbsp olive oil

Place all ingredients into a mixer fitted with dough hooks. Mix on low speed for 1 minute. Scrape down. Mix for a further 4-5 minutes on medium speed until a stiff dough is formed.

Remove from the bowl and allow to rest for 10 minutes. Roll out dough and fold in half.

Place into a plastic bag and refrigerate overnight for best results. Roll out the pasta dough to 1 - 2mm or to desired thickness.

Use for noodles, ravioli and lasagna etc.

http://www.nzbakels.co.nz/glutenfree/pastry_mix.cfm 

BAKELS GLUTEN FREE TORTILLA STYLE WRAPS

When going Gluten free one of the areas that people find difficult to change or substitute is the area of breads and things made with flour. 

Bakels New Zealand offer a great range of Gluten free products that have been endorsed by the Coeliac Society. The Bakels Gluten Free Health range can be used to create an extensive range of baked goods. It's gluten free baking without compromising the taste of traditional wheat based goods.

I use and endorse the Bakels range of Gluten free products and have them in my pantry all the time. I find that they offer me very easy options that allow me to create lots of great tasting, yummy baked treats when ever the need arises. 

This wrap recipe is one developed by Bakels and I love making them and fill them with leftover meats on a Sunday for an easy brunch or take them on a picnic. 

They are also great as a lunch box filler for kids to take to school with fillings that they like.

What you need

2 1/3   cups BAKELS GLUTEN FREE HEALTH PASTRY MIX

2        Tbsp Olive Oil

1        heaped tsp Active yeast

1        cup of warm water

Method

Dissolve yeast in 1 cup of warm water.

Place Bakels Gluten Free Health Pastry Mix in a mixing bowl, add the oil and work into the dry mix. Add the yeast water and mix well for approx 2 minutes until a soft dough forms.
On a lightly floured surface, knead into a ball and cover with clean cloth with a to rest for 25-30 mins. Cut the dough into eight even pieces and cover.
Using a rolling pin, roll out thinly to 12-15.cm diameter and place on a hot pan or hot plate. Cook for half a minute, then turn over and continue cooking until bubbles start to appear. Turn again and cook until brown patches develop underneath. Keep warm in foil until last piece is done. Fill wraps with your choice of fillings.

Visit http://www.nzbakels.co.nz/glutenfree/index.cfm for more information on their range that is available nation wide in leading supermarkets and specialise health food stores.