Summer is almost here, and we’re ready – are you? Long, sunny days topped off with family dinners alfresco-style and steaks on the barbie. Can you think of anything more Kiwi? Our summer also marks the start of the festive season which means celebrations, social gatherings and the need for something a little more special. In this issue we've included recipes to inspire you for all these occasions.
These eight summer recipes use flavours reflective of the fresh seasonal produce. If you're after something quick, then check out the Beef Skewers with Asian Slaw on page 6. Ready in under 30 minutes, this recipe uses beef rump threaded with kaffir lime, mint and coriander leaves for a perfectly fresh taste.
We have included two recipes that use mince - a popular favourite. The Spicy Sausage Rolls on page 7 are taken to the next level with a declicious homemade satay sauce. We know the kids will love them, plus they're pretty fun to make too. Our Beef Burger Pita's on page 14 are not just your average burger - this version is created with a simple mince patty, topped with a refreshing mix of mint, yoghurt and a crumble of blue cheese for added flavour.
For the special occasions you can't go past our colourful Barbecued Eye Fillet with Carrots, Eggplant & Israeli Couscous Salad on page 9. Also featured is an exclusive recipe from the wonderful foodwritter and author, Kathy Paterson and her new cookbook Meat & Three. Her Summer Leg of Lamb & Roasted Stuffed Tomatoes with Butter Beans tastes as good as it looks.
Summer is known as the 'social season' and for good reason. We hope you enjoy this issue of mEAT magazine and have a fabulous sunny season.
The team at Beef + Lamb New Zealand