With the deep end of the footy finals upon us, the potential for crazy weather and people entertaining, we have a big mix of products to make it really tasty and really easy. We have a really special product to start it off – the beef rump cap, or Picanha as it is known to our South American friends. It is a single muscle off the rump that is super juicy, super tender and is full of great flavour. Cook on the BBQ, slow roast in the oven, slice into steaks against the grain, and just eat them as rump steak, this is serious value, and brilliantly versatile to suit all weather conditions!
If you like just kicking back and relaxing while your meat cooks, the half boned and rolled legs of lamb are a perfect way to do this. These are great for lunch in a roll with fresh salad and mint, or dinner with seasonal veg. They are super cheap, and they are super tasty spring lamb from the northern tablelands, so you can’t really go wrong.
For those looking to entertain at the value end, the twin pack chickens are brilliant. Bang them in the oven for an hour, let them cool and shred all the chicken off and use this to make succulent traditional chicken and mayo sandwiches – perfect for a day at the races, or to feed the masses in front of the footy. Alternatively, if you want to sit down with a nice salad over lunch in the spring sun, split these in half, make a nice marinade with fresh herbs and a touch of olive oil, and cook these slowly on a low flame under the hood on the BBQ.
The pork this week will be the loin steak. These are excellent grilled or pan fried – the key is just not to overcook them. The perfect way to cook these is medium to medium well so there is just a pink tinge for maximum flavour. Just a sprinkle of salt and pepper does this the most justice.
Now just to round this out as a pretty massive week, the 1kg middle bacon from Dandy is on at a super price.
