Meatsmith: Recipes

VEAL COTOLETTA

Italian's version of the schnitzel. Our cotoletta is a flattened veal cutlet on the bone, crumbed with parmesan, thyme and Baker Bleu breadcrumbs. Tender, crunchy, herbaceous and salty, and on the table in mere minutes. We suggest to serve it with radicchio salad with buttermilk dressing and a lemon cheek.

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HOW WE LIKE TO ROAST A CHICKEN

This chicken is best served when you smother with butter, start with your oven low and then high at the end to get the perfect crispy skin. We love serving ours with fennel gratin and chicken sauce, and a crisp green salad with a ranch dressing.

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RARE, MEDIUM or WELL DONE?

Between a chef and a butcher Meatsmith has covered all bases to share with you our method for preparing and cooking the perfect steak.

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BEEF BRISKET BRAISED IN MEAD & CARAMELISED CAULIFLOWER

This recipe isn't meant to be a quick dinner as it involves four to five hours of cooking, but you will be richly rewarded for your efforts. The recipe is intended to leave you with leftovers for the most spectacular shredded beef rolls the next day.

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COQ AU VIN

A beautiful hearty dish to have bubbling away. Coq au vin is a wonderful French braised dish of chicken with red wine, mushrooms, lardons and garlic.

Want the flavour but don't have the time? We have your covered, purchase our pre-prepared Coq au vin and have it ready in a fraction of the time.

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ROASTED PORK BELLY

The pork belly would also be terrific served with a little bit of wilted cabbage and apple, and a little mustard on the side, or used in Salad of pork belly, pickled walnuts and radicchio. Better still, when left after roasting to cool, it is perfect in a roll with raw onion and apple sauce.

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SALAD OF PORK BELLY, PICKLED WALNUTS AND RADICCHIO

This salad calls for chicory, which is a terrific bitter green, the perfect balance for the richness of the pork. The leaves balance out the sweetness of the pork and the vinegar from the walnuts.

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CASSOULET

The key to cassoulet is time. It’s something that can be shortened but it’s not recommended. It’s the long, slow cooking that really rounds the flavours and gives the beans the opportunity to absorb them gently without breaking. I always try to source the smallest white beans possible, as I find they have a thinner skin. Cannellini beans work, but haricots blanc are even better.

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GRILLED RIB EYE STEAK

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CHICKEN BROTH

Chicken broth that is a perfect base for clear ramen, or our chicken wonton soup.

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