This week I’d like to highlight one of the new winter lines to come into the range, a skin on – bone in fresh chicken Maryland. These are sensational eating. The beauty of these being a back end product is they are dark meat, and do well with slow cooking, so you draw all that flavour out of the meat and bone, or they are equally as good on a BBQ or oven baked with a nice mix of herbs chilli and oil. The meat near the bone is super sweet and as I have said before, the dark meat is definitely superior eating to the breast meat.
One of the products of the week is definitely the tender juicy pork tenderloins. These are extremely versatile, being very lean, they are ideal to cut thinly and scallop for a great light meal, some thinly finely chopped shallots browned off with the fillet, with some thyme and a bit of cream, make something sensational over some pasta. It’s also a really cheap tasty way to feed the family.
If you like a bit of slow cooking the absolute must do this week is the lamb shoulder. Very meaty, with just the blade bone and the shank still attached, these are awesome value. Lamb shoulders are getting bigger and more popular in restaurants as a dish to share with bigger groups, and this is gaining a big following at home because of its absolute ease. I love the flavour of lamb, and when working muscles break down into super soft juicy pieces of meat, it’s like heaven on a plate. My favourite way to do it is simply, smashed garlic cloves, rosemary sprigs, and about 7 hours at 130 degrees.
Veal is making a real resurgence around the country, I am unsure if it is seasonal, or just consumers looking for something different, but it is a great time to remind you all of the excellent little veal rumps we have. This has multiple uses, cut some thinly and make some veal schnitzels, or cut thicker and do some veal medallion steaks. Or of course the other opportunity these make a very cheap, very tasty roast. We have a nice short cut rindless bacon at a super price as well.
