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by Dom Dedic 29 Mar, 2020
After over 35 years, Brunswick’s iconic Peter’s Meats has just taken a big step into the online world, with the launch of our brand new website and online store. If you are an existing customer, you can expect the same level of service we are renowned for, combining the best of old-world service and modern efficiency. New customers can expect a level of service you will rarely find nowadays, and with the added convenience of the online store, we are able to service an even wider area.
by Dom Dedic 29 Mar, 2020
Author: Nonna and Mama Recipe type: Dinner/Snack Cuisine: American Serves: 4 Ingredients Wings 2 lbs chicken wings (about 12 wings) 3 Tbsp butter, melted 4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original) 1 Tbsp paprika ½ teaspoon salt ½ teaspoon cayenne pepper ¼ teaspoon black pepper Celery sticks (optional) Blue cheese dip ½ cup sour cream ½ cup crumbled blue cheese ½ cup mayonnaise 1 Tbsp white wine vinegar or white vinegar 1 clove garlic, minced Instructions Wings Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food. Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag. Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade. Blue cheese dip Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.
by Dom Dedic 29 Mar, 2020
One of Gordan Ramsays favourite recipes from www.channel4.com Author: www.channel4.com Recipe type: Dinner Cuisine: Modern Italian Serves: 4 Ingredients: 500g dried orecchiette pasta 2 garlic cloves, peeled and sliced 200g kale or cavolo nero, shredded 4 tbsp pine nuts, toasted Freshly grated parmesan cheese, to taste For the meatballs 1 small onion, peeled and finely diced 2 garlic cloves, peeled and finely sliced Olive oil, for frying 1 tsp dried chilli flakes 500g minced beef 75g fresh breadcrumbs 3–4 tbsp milk Instructions: First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into small balls about 2cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm. Cook the pasta in boiling salted water until al dente, according to packet instructions. Meanwhile, heat a large frying pan over a medium heat and add a little olive oil. Brown the meatballs for 6 minutes until coloured on all sides. Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season. Sweat the kale over a medium heat for 5 minutes with a couple of tablespoons of the cooking water from the pasta. Taste and adjust the seasoning as necessary, then stir in the pine nuts. Drain the pasta, reserving a few tablespoons of cooking water. Tip the pasta into the pan with the meatballs and stir over a medium-low heat until well mixed. Add a good handful of finely grated parmesan, and mix well with a little cooking water to help coat the pasta. Taste and adjust the seasoning as necessary. Serve garnished with another grating of parmesan.
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