ISSUE 16 - SUMMER
Summer is upon us.Long nights kicked off with family dinners alfresco style and friends over for steaks on the barbie. Picnics enjoyed down at the beach after a midday swim. Festivities and parties to take us through to the new year. These are the things we love about this time of year.
In this issue we've included recipes to inspire you with all these occasions. Our eight summer recipes pack big flavours, use everyday ingredients and don't require you to spend much time in the kitchen. Spice up steaks cooked on the barbecue with the two salsas we've created on page 9. Our quinoa-crumbed cutlets are perfect for taking out to picnics or to family gatherings. The pulled lamb, partnered with pomegranate and mint, was created specially with the festive season in mind, so if you're looking for the star of your Christmas menu, look no further. And if you start to miss the comfort food of winter, try the Spiced Lamb Rumps on page 11 - almost like a mini roast yet completed with the fresh, crisp flavours of summer.
We also have a limited edition, signed print from a Kiwi icon, Dick Frizzell to give away to one of our readers. Check out the competition details on the back cover.
As always, we'd love to hear from you. If you have any feedback on this issue of mEAT Magazine, please get in touch.
Happy cooking, enjoy the festive season and stay safe this summer.