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Meats

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The following meat dishes can be served as mains or as part of a buffet.

 

BEEF

Fillet/tenderloin of beef
Served with bearnaise OR bordelaise OR tomato/olive sauce OR horseradish cream

Fillet of beef
With baby turnips, marinated mushrooms and beetroot dressing

Grilled fillet steak with caramelised onions and field mushrooms
Finely sliced purple onions cooked slowly,then white wine and veal stock added for further reduction

Filet of beef coated with ‘cracked’ pepper
Mushroom sauce is a nice accompaniment

 

LAMB

Marinated lamb rump
Rump marinated in olive oil with fennel seeds, a few green peppercorns and a sprig of fresh rosemary. Can be served with a saucy salad of tomatoes, olive and balsamic oils, roasted rosemary leaves or vegetables

Rib eye of lamb
Rather a hearty dish served with a black-olive butter that melts into the succulent lamb. Provencal – style vegetables compliment this dish

Lamb loin
Butterflied, brushed with olive oil, sprinkled with a little spice mix (blended black and white peppercorns, cayenne pepper, mustard seeds, fennel seeds). Served topped with olive tapenade and beans

Lamb shoulder
Marinated overnight in olive oil, lemon juice, fresh rosemary and oregano. Slow roasted.

Moroccan style braised lamb shoulder
Ground ginger, nutmeg, saffron threads, cinnamon, honey.

Roast lemon peppered leg or loin of lamb
Lamb rubbed with lemon, sprinkled with lemon zest, fresh thyme leaves, salt and cracked pepper

Loin of Lamb
Stuffed with basil and pine nuts.

Lamb shanks slowly braised in wine and fresh herbs

Middle Eastern Roast Lamb
Slow-roasted lamb shoulder with Moroccan spices, cinnamon, cardamon, garlic, olive oil. When cooked,  shredded and sprinkled with freshly chopped mint a little sumac (Sumac is a Middle Eastern berry much loved for its lemon flavour and finds its way onto breads, meat dishes and salads).

VEAL

Fillet of veal
Served on a bed of chestnut (or Swiss brown or shitake mushrooms), baby spinach and lentils.  Sauce of morel mushroom butter as a sauce

Blanquette de Veau 

Casserole of veal, mushrooms and white wine sauce


Veal Orloff 

Fillet or loin of veal served with sauce of mushrooms, onions and cream

Scaloppine di vitello al limone
Veal scalopine served with lemon sauce

Medallion of veal
Lightly sautéed, cooled then wrapped in blanched spinach leaves, oven baked. Served with onion soubise

 

Duck

Simply grilled duck breasts
Sliced and served with an orange or berry sauce