We seem to be getting the warmer temps more consistently now, which is good news for this bloke in terms of trying to forecast again. When you get the highs and lows in temp and humidity it all has a impact on what you decide to eat. We saw chicken spike last week with the crazy hot Friday we had, then things like the lamb racks near stop. So with that in mind, and people thinking BBQ, we need a mince so you can make awesome burgers at home and grill up a storm. Or a simple pasta dish. Either way, our grass fed premium mince this week is serious value, and easily thrown into the fridge or freezer – I think this will be a massive special being small tubes of around 500g each.
Now for another BBQ line – and one that should be absolutely sensational at this time of year, and that is the Butterflied Legs of Lamb. You can smash these with flavours and cook it on low, or go the other way and don’t worry about anything except salt to bring out the natural flavours, it is a pretty great result either way. It is a great way to cook for a crowd, or simply for a couple and use the left overs for lamb sangers throughout the week.
Being the warmer time of year now it is important to have an easy and light option where possible, so this week we have the boneless pork loin steaks. These are easy as can be, you won’t bugger it up provided you don’t overcook it… Pork ideally – especially in this natural state, not the moisture infused stuff you find elsewhere, the best way I think is a medium cook. You want just a tinge of pink through the product, and you do need to let it rest before hooking in.
We are certainly getting the feel of the Christmas vibe starting to hit, and of course the sensational mood and patience on the roads indicates we are at the pointy end of the year. The Christmas hams have started dribbling out, I was flipping through the foodies bible last night Gourmet Traveller. I am glad they agree that our main Christmas Ham offer this year is their number 1 as well. They voted the Pastoral Bone In Leg Ham as the best on the market this year. I guess that and a Sydney Royal Gold Medal should be enough for you to know that you really are getting the best this Christmas at Harris Farm Markets.
