Roasts

Fillet of Beef in a Thai-style Marinade

I love easy dishes for the summer months. This eye fillet of beef is simple to prepare ahead, and the beef is given a tasty jolt with traditional Thai ingredients. Marinate overnight, cook ahead and serve cold, so that it can be cut into thin slices, accompanied by the cooling combination of cucumber and mint.

Five-spice Beef Sirloin with Wasabi and Herb Gravy and Roast Vegetable Salad

I like to add lots of flavour when I roast a piece of beef, even if it is simply masses of herbs from the garden, or a simple spice rub like this. And to ring the changes from horseradish, the usual accompaniment to beef, try adding a little wasabi (now grown in New Zealand) to the gravy.

How to Cook Whole Duck

We are always asked how to cook a whole duck, so we have included some tips below.

If you would like more photos and a video demonstration on cooking a whole duck, go to nzduck.co.nz

Orange and Prune Pork Loin with Orange Sauce

A loin is a good cut of pork to cook as the layer of fat around the meat ensures it is moist and full of flavour. The sweet orange and prune stuffing seems to cut through the rich, moist pork. 

Pork Fillet Roulade with Prunes and Sausage Meat

Pork can dry out quickly and become rather bland if it is overcooked. These pork fillets are split through, filled with a mixture of prunes, sausage meat and leek, rolled up and held together with very thin slices of streaky bacon, keeping them moist and flavoursome.