Meat cooks evenly at room temperature. Take it out of the fridge at least an hour before cooking. Preheat your pan, you need to add meat to a hot pan. Sear for looks and flavour when you are slow cooking. Don’t overcrowd a pan, (use a larger pan or cook in batches). You need sear not stew. When slow cooking, 1 cup of liquid per 1 kg of meat is a useful guide. Rest, rest, rest after cooking. This allows the juices to redistribute throughout the meat.
01: Heat the pan To a medium / high temperature and season and oil your pork
The length of time to preheat will depend on the temperature you want to cook at and the size of your air fryer. Most air fryers will take less...
Comes from the shoulder. An inexpensive cut. Easily carved. Great hot or cold. Cook long, low, slow either in the oven or slow cooker (the connective...
This deboned leg is such a versatile lamb cut. A quick and easy roast option and brilliant summer barbecue cut. The uneven thickness means uneven cooking resulting in the...
Comes from the hindquarter just above the leg, cured in a seasoned brine. Great served hot or cold. Rinse in cold water. Simmer gently for 2 to 2.5 hours. ...
A boneless cut that comes from the shoulder blade area, succulent and medium tender. The crosscut has a seam of gristle that softens and melts with slow cooking.
Can come from any muscle cut, often the shoulder. Browning the dice results in added flavour and attractive colour. Slow cooking results in a tender, flavoursome result. Think curries,...
Extremely tender and flavoursome. A dinner party favourite and for good reason. This muscle does little work and is succulent. This cut is simple to prepare and...
Versatile and economical cuts. Coarse grained, great flavour and responds well to your favourite marinade. Can be slow cooked, pan fried or used in a stirfy. Useful when you...
This richly flavoured cut of meat has little fat but lots of connective tissue that breaks down during long, slow cooking. A great casserole cut.
The wonder cut, full of flavour, is happy to take on added strong flavours. Browning the shanks first, adds flavour to the finished dish. Shanks benefit from slow cooking...
Lip smackingly tasty. Easy to prepare, quick to cook (barbecue or pan fry to caramelised goodness on the outside and slightly pink on the inside.) Popular with all...
This cut lacks the reputation of the star steaks, it also lacks the price tag. Originates from the flank or sometimes the eye of the silverside. Family...
Score the skin of the pork into the fat, but take care not to pierce through to the meat. Pat it dry with a paper towel then coat in a...
Score and salt the skin, and oil the meat Preheat air fryer to 200°C
Score and salt the skin, and oil the meat Preheat air fryer to 200°C
Preheat air fryer to 180°C Line air fryer basket with baking paper or lightly spray with cooking oil
Preheat air fryer to 200°C Place schnitzel in air fryer basket and lightly spray with cooking oil
Cut from the boned loin. The outside fat adds flavour and keeps the meat succulent. Ensure the fat is cooked through. Great as a grilling, frying or barbecuing steak....
A festive family favourite and justifiably a NZ classic. The leg, at 180c bake 25 to 30 minutes per 500 gm for a lovely medium cooked result. As always rest...
The classic beef roast. Cook fat side up so those juices run into the meat as it cooks. (If you want to add flavour smear with one or a...
The ‘marble steak’, a cut that we call the ‘Butchers Steak’, comes from the eye of the rib. Characterized by open grain and marbling. Suited to frying and barbecuing....
Comes from the bottom portion of the leg, is a hardworking muscle with connective tissue that breaks down with slow cooking to give you a beautiful tender result. An...
Often seen as a secondary cut, these lovely chops will not disappoint. So versatile, good results achieved both by slow cooking and pan frying or barbecuing. Shoulder chops carry...
Comes from between the flank and the silverside. A hardworking muscle with lots of connective tissue. Slow cooking allows the sinew to break down. Either of these cuts will...