Winter 2011

Welcome to the second issue of Meat. In this issue we feature the value-for-money cuts which are so wonderfully suited to hearty, slow cooked winter dishes.

We feature six delicious slow-cooked meals from Allyson Gofton’s cookbook 'Slow’, plus the chance to win a personally signed copy of the book AND a Breville slow cooker - see the back page for competition details.

Slow cooking expert, Allyson, also shares her tips and ideas on slow cooking, and how to adapt casserole recipes to the slow cooker and vice versa.

Whether you prefer using a slow cooker, or cooking in a casserole dish in the oven, there is a variety of beef and lamb cuts available from your butcher or supermarket which will produce tender, juicy and succulent family meals.

This issue contains a guide to the most popular cuts for slow cooking, and other value cuts ideal for winter dishes.

They’re good for you too. Meals cooked slowly retain maximum nutrition as well as developing a delicious depth of flavour.

New Zealand beef and lamb’s most important winter nutrients are protein, zinc and vitamin D. Red meat’s high quality protein helps us feel full for longer, at a time of year when it’s tempting to eat more. Zinc, the ‘healer’, is vital for fighting those winter ills, and vitamin D is an important addition to the winter diet, while we’re not getting as much sunshine.

So now’s the time to dust off your slow cooker or casserole dish and get slow cooking!

Click here to download the PDF.