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Chinese New Year - 15 days of celebration!

Posted on March 07, 2016 by Rebekah Farr | 0 Comments

Chef Ras preparing Sizzling Szechuan Iberico Pork Plumas with Zingy Noodle Salad.


No matter where in the world you are, Chinese New Year, traditionally known as "Spring Festival," is a time for sharing a meal with the special people in our lives. Typically, festivities continue until the Lantern Festival, which is celebrated on the 15th day of the first Lunar month. It's the Year of the Wooden Horse--a fire sign--which is said to bring prosperity and wealth.

Sizzling Szechuan Iberico Pork Plumas with Zingy Noodle Salad 

If you haven't made plans for the Lunar New Year yet, don't panic. Put on your red jeans to drive away the bad luck and order some Iberico Pork Plumas for this firey hot dish dreamed up by Chef Ras & Chef Rebekah.  

Here's what you'll need

1 package Iberico Pork Plumas 

For the Szechuan marinade you'll need

1 1/2 tbsp. Soy sauce
1 Garlic clove crushed
1 tsp. grated Ginger
1 Chilli finely chopped  - no seeds (they'll blow your head off!)
3tsp Brown sugar
2tsp Dry Sherry 

For the Zingy Noodle Salad you'll need:

1 large or 2 medium Carrots
2 Spring onions
5-6 Radishes
A handful Cashews
1 Chilli- no seeds (same reason)
1tsp grated Ginger
Zest of half a Lime and all the juice
1 packet of Rice noodles (you may need more if you're feeding a crowd)
Sesame oil to taste (1-2 tbsp.)
Rice wine vinegar to taste (1-2tbsp.)

Here's what you'll do

For the Szechuan marinade- 

  1. Mix the soy, crushed garlic, crushed ginger, chopped chilli, brown sugar and sherry together in a bowl.
  2. Pour the mixture over your defrosted Plumas in a big dish. Get your hands stuck in and make sure all the Plumas are covered. You're a real chef now, mixing with  your hands.
  3. Leave to marinade for as long as possible, preferably overnight!  

For the Plumas-

  1. At least an hour before you're ready to put the Plumas in the oven, remove them from the fridge and allow them to come to room temp. 
  2. When the Plumas are room temp, get a pan smoking hot and fry the Plumas 3 minutes each side.
  3. Put the Plumas back in the dish and place in the oven at 120 degrees to rest.  

For the Noodle Salad-

  1. Thinly cut your veg into batons, the thinner the better. You want that crunch!
  2. Take the Plumas out of the oven for a minute or 2 while you place cashews on a baking tray in the oven at 150 degree for a couple of minutes, just to golden brown. Take the cashews out of the oven, turn the oven off and put the Plumas back in the oven while you put the finishing touches on your dish.
  3. Cook the noodles per the package instructions.
  4. Whilst still hot, toss the noodles, zest and juice of the lime and veg in a bowl with the cashew nuts. Add a splash of sesame oil and rice wine vinegar to taste.
  5. Place the Plumas on top of the noodles and veg in an attractive serving dish. 

And there you are, Sizzling Szechuan Iberico Pork Plumas with a Zingy Noodle Salad for your friends and family to rave over.

Well done you.

Xīnnián hǎo

(Happy New Year!) 



Slicing the Iberico Pork Plumas

Last Night a T-Bone Saved My Life

Posted on March 07, 2016 by Peach Digital | 0 Comments

Raw T-Bone steak with red roses and a cleaver

The beginnings of a romantic dinner

Last Night a T-Bone Saved My Life (from a broken heart)

I'm pleased to announce that yesterday was my 6th wedding anniversary. It rather sneaked up on me, as I'm sure most busy, working parents of young children can appreciate. I hadn't made any special plans, I was just hoping to get the kids to bed by 7:30 so that I could have a moment to breathe.

I was lucky enough to have an extra large 500gr US Grain Finished T-Bone steak in the freezer, and it had been in the fridge to thaw, so I put it on a plate and let it come to room temperature on the kitchen counter while we herded the cats--I mean the kids-- through pyjamas, teeth brushing, bed time stories and good night kisses. 

The 6th wedding anniversary is considered the "Iron Anniversary," and here I was with a "Lover's Steak" to fry up in an orange Le Creuset Heavy Iron griddle pan that we received as a wedding gift. The kids were sound asleep in their beds. Sometimes the stars smile on me.

The Meat Me At Home crew had just finished a 3 day photo shoot, and I vaguely remembered Chef Rebekah setting up a beautiful image of the T-Bone "Lover's Steak," and that it might just be within my abilities to try to recreate it. 

Much to the surprise and delight of my darling husband, in the space of about 15 minutes, I made a dramatic entrance from the kitchen carrying a tray filled lovingly with a T-Bone steak cooked to perfection--his side medium, my side medium rare!

A Lovely, Loving T-Bone steak

With Valentine's Day soon upon us, I can happily and heartily recommend treating the someone you love to a loving T-Bone steak.

Here's what you'll need

US Grain Finished Extra Large 500gr T-Bone Steak

A box of Maldon Sea Salt Flakes

A heavy cast iron skillet--the griddle pan makes the sear marks on the steak, but a regular heavy skillet is fine too 

Here's what you'll do

  1. Take the T-Bone out of the freezer in the morning and put it in the fridge to thaw.
  2. 40 minutes or so before you plan to cook your T-Bone, take it out of the fridge and put it on a plate on the kitchen counter to come to room temperature. This is important. If you try cook your steak before it comes to room temperature, it will become tough and you will be disappointed. 
  3. Put your oven on low, just enough to warm a plate, and put a big plate in the oven to warm. You will rest your steak for 5 minutes in the oven after you take it off the flame. 
  4. Heat your heavy skillet until it's smoking hot. 
  5. Put the T-Bone on the skillet, sprinkle generously with sea salt flakes and let it cook for 2-3 minutes. Be sure to open the windows, turn on the exhaust fan and close the kitchen door--you will smoke up the house! 
  6. Flip the steak over, sprinkle with salt and cook another 2-3 minutes. 
  7. This will bring your T-Bone to medium rare. The smaller, fillet side will cook slightly quicker than the larger, striploin side. 
  8. Put your steak on the warm plate, and put it back in the oven to rest 5 or 6 minutes. This will allow the juices to stay in the meat when you slice your steak instead of running into the plate. 

I carved the two sides of the steak off the bone, and cut them into bite sized strips.  I carefully put it all back together, as shown in the photo below. 



 A steak to share

 Last Night The DJ Saved My Life 


We had a great time enjoying this steak, and we did feel like we had a special, romantic, Pop-up Secret Supper Club dinner party for two on our Iron Anniversary. Next year is our Copper Anniversary, I see a mixing bowl in my future.

Posted in recipes

Crocodile Ceviche

Posted on March 07, 2016 by Teri Billon | 0 Comments

Crocodile Ceviche served on Baby Gem Lettuce Leaves
Crocodile Ceviche Served on Baby Gem Lettuce Leaves 


If you've enjoyed our previous blog posts about the Secret Supper Club at Daisy's House, then no doubt you're excited to try our new twist on a classic raw fish ceviche.

If you'd like to find out more about what we've been up to with our Secret Supper Club, please click here. 

Crocodile Ceviche

Ceviche is a typically Peruvian dish of raw fish cured in lime juice. Our gang of foodies and chefs wanted to create a new twist on the classic ceviche appetizer. This vibrant and healthy version is based around our Crocodile Tail Fillet instead of raw fish. Often ceviche is served in a martini glass, but we wanted to keep things simple, so we decided to serve our ceviche in Baby Gem Lettuce leaves. 

Our team of  Secret Supper Club chefs, Rebekah and Nikifor, put together this Crocodile Tail Fillet Ceviche in about 20 minutes. It needs to rest in the refrigerator for a couple of hours before you plan to serve it.

Here's what you'll need:

1 packet Crocodile Tail Fillet.  Click here to quick shop.

1 Lemon (save a bit of the peel)

1 Lime (save a bit of the peel)

1 or 2 Fresh Fennel bulbs (as you like to taste)

6  Shallots

300ml White Wine Vinegar

100gr Sugar

200ml Water

Half Chilli pepper

Pinch of ground white peppercorns

Pinch of Salt

1 large packet fresh Coriander approx. 100gr 

Nikifor plates the crocodile tail ceviche  

                                                                         Secret Supper Club Chef Nikifor  prepares the Crocodile Tail Ceviche

Here's what you'll do:

  1. Cut the Crocodile Tail Fillet into strips about half a finger length in width.
  2. Place these in a flat dish.
  3. Thinly slice the shallots, chilli, fennel and coriander, add to the crocodile.
  4. Season with salt and ground white peppercorns
  5. In a pan bring the juice of lemon, lime, vinegar, water and sugar to boil. Add in some peel from the lemon and lime as well to add colour.
  6. This boils away any impurities and lends for a much nicer finishing flavour.
  7. Remove from the heat and cool until just above room temperature.
  8. Pour the liquid over the crocodile and shallot mix, cover with cling film, and leave in the fridge to “cook” for 2 hours.
  9. Remove from the fridge and very thinly slice the crocodile, the slices will look cooked and white on the outside and see-through in the middle. It will have the - appearance of a cooked Scallop.
  10. Place slices of the crocodile on a Baby Gem leaf. Add a spoonful or two of the marinade liquid and veg mix on top.
  11. Garnish with a handful of chopped coriander.


Spoon some of the crocodile tail onto a lettuce leaf.

Add a bit of the juice and a sprinkle of fresh coriander on top 

For an even more spectacular appearance-- a glass of Pisco Sour to accompany this will give you an authentic Peruvian look!

Posted in recipes

Slow Simmered Iberico Pork Cheeks

Posted on March 07, 2016 by Teri Billon | 0 Comments

Succulent Slow Simmered Iberico Pork Cheeks

Slow simmered Iberico Pork Cheeks from Paul Belcher of Donostia Social Club. Donostia Social Club menus reflect their love of Basque cuisine, using traditional Basque ingredients and cooking styles.

Visit to find out more

If you're looking for dinner ideas, this flavoursome recipe makes an exciting alternative to traditional Sunday roasts. Slow cooking the Iberico Pork Cheeks in the sauce ensures that the meat remains deliciously tender and absorbs the sauce’s rich Basque flavours.

 What You'll Need

1pack Meat Me At Home Iberico Pork Cheeks

3 lugs Extra Virgin Olive Oil

4 Carrots

2 Onions

3 Celery stalks

Fresh Thyme

2 Bay leaves

Dash Smoked paprika

2 tablespoons flour

250ml Red wine

250ml Beef or Veal stock

Salt and pepper to taste

What You'll Do

  1. Brown the cheeks with a couple of lugs of EVO.
  2. Take the cheeks out of the pan.
  3. Add carrots, onions, celery, thyme and bay leaf to the pan.
  4. Fry that up for a couple of minutes and then return the cheeks to the pan.
  5. Add smoked paprika and a couple of spoonfuls of flour to make a roux.
  6. Add some red wine (Paul uses a Spanish red, of course!) and some beef or veal stock (if you’re a real gourmand).
  7. Simmer on the stove top for about 3 hours.
  8. After 3 hours, take the cheeks out of the pan, bring the liquid back to a boil to reduce liquid to half the amount.
  9. Take out or leave the veg in the sauce to serve and add salt and pepper to taste.

    Posted in recipes

    Healthy Meaty Meal Ideas

    Posted on March 07, 2016 by Rebekah Farr | 0 Comments

    If you've stuck to the New Year Diet, coupled with a gym schedule that would put a premiership footballer to shame, congratulations!

    And we bet you’re tired of boneless, skinless, tasteless chicken breast already. If your new slender physique nets you a date, you’ll be hoping to impress them with something a bit more exciting than cabbage soup while keeping up with your healthy lifestyle! At Meat Me At Home, we’re all for healthy living and healthy recipes, but we don’t think that means you should settle for bland, tasteless meals.

    We’ve rustled up a few of our best healthy recipes based on some of the leanest and most delicious cuts of meat you can find anywhere. Give these a try to keep your diet and your tastebuds on track.

    Zesty Crocodile Tournedos

    Fresh oranges, fennel, onion, shallots flavour this simple dish. Flash fry in the marinade for a light dish that’s packed with flavour. Serve on some leafy lettuce and some caramelised onions. Then wait for oodles of praise to be heaped on you for your fine cooking skills.

    Griddled Bison with Hot Green Peppercorns


    This richly flavoured red meat is one of the leanest you can find, and it’s bold enough to take big seasonings. Flavour with a simple rosemary, garlic and green pepper rub, and serve with dressed rocket leaves. Fast, flavourful and delicious.

    Not-so-simple BBQ Pork


    Don’t let the fat fool you! These pork plumas are packed with oleic acids which help lower “bad cholesterol” and raise “good cholesterol”. Smother in our sugarless BBQ marinade and serve any way you like. We recommend a good serving of tenderstem broccoli and asparagus.


    Let us know if you try any of these tasty meals in the comments!

    Posted in bison, crocodile, dinner party, exotic meats, healthy, healthy meals, meal ideas for dates, pork

    How to roast your Segovian Certified Suckling Pig

    Posted on March 07, 2016 by Andrew AtomYard | 1 Comment


    Roasted Segovian Certified Suckling Pig

    Oven Roasted Segovian Certified Suckling Pig

    It's the Hitchhiker's Guide to oven roasting a Segovian Certified Suckling Pig. In this blog post you'll find the how to's for getting your suckling pig roasted to a gorgeous golden brown with plenty of crispy crackling. 

    Please be advised that there are quite graphic photos of the suckling pig in this blog to aid in your preparation. If you're squeamish, don't scroll down. If you're squeamish, you probably shouldn't be involved with a suckling pig in the first place.

    I loved the experience of preparing and roasting the suckling pig.  I was absolutely delighted to bring it back to our offices after the photo shoot to offer my hard working colleagues a taste of this rare delicacy. They attacked it like a pack of wild hyenas, and there was still plenty left over for a tasty midnight snack.  Have fun with your Segovian Certified Suckling Pig and let us know how you get on!

    For best results, start preparing this recipe 2 days in advance

    Your little piggy will require at least a day and a half to thaw. Be sure to take the suckling pig out of the freezer with plenty of time to spare.

    There are 2 phases that require an overnight or half day resting period before carrying on to the next step, please read the directions carefully to allow enough preparation time for best results.

    The process for preparing the suckling pig is quite easy, and it requires very little time to actually do. The pig will need about 3 hours in the oven to roast; it rests for 45 minutes and then goes back in the oven for 30 minutes to finish the crackling.

    What you’ll need

    1 Segovian Certified Suckling pig 4-5kg  (Quick Shop here)

    1 cup white vinegar (250ml)

    2-3 litres of water to boil

    Good quality extra virgin olive oil—around 1.5 cups (375ml)

    Sea Salt Flakes—plenty

    Regular table salt—plenty           

    Garlic-around 5 cloves

    Herbs—optional, we had good success with a small packet (20gr) fresh Thyme

    1 large onion

    XL roasting pan—42cm x 38cm x 8cm is the size we used for our photo shoot

    Kitchen Foil


    What you’ll do

    Prepping your pig

    1. When your pig has fully defrosted; you can get started with the preparations.
    2. Boil 2-3 litres of water. Add 1 cup (250ml) white vinegar and pour it over the pig inside and out.
    3. This will refresh the skin and assist with the crackling process. Dry the pig well with paper towels.
    4. Place in the fridge for 4-8 hours uncovered to help dry the skin.
    5. Score the pig vertically through skin and fascia prior to salting. This allows better salt penetration.
    6. Take plenty of sea salt flakes and LIBERALLY apply to all surfaces inside and out. You can also use normal table salt. We used both as the flakes were not sticking to the dry pick well. Don’t worry about over salting as we will remove the excess later.
    7. Cover the pig and put it back in the fridge overnight.
    8. Roughly chop 5 cloves of garlic into the olive oil and fresh herbs, set aside.
    9. Put the olive oil infusion in a glass container, preferably. Place it in the fridge overnight.
    10. Remove the pig from the fridge by 7am  on the morning of cooking—I pulled mine out while I put the kettle on.
    11. There should be moisture on the outside which the salt has extracted.
    12. Take a paper towel and wipe off the excess salt and moisture. Take the infused olive oil mixture and liberally apply to all surfaces.
    13. Leave the pig out for 5-6 hours. It will come to room temperature while marinating in the oil.
    14. Next we’ll bind the legs to prevent the limbs from burning during the cooking process.
    15. Allow the pig to warm slightly before binding it; otherwise the legs will be too stiff.
    16. Take kitchen twine and bind front and hind legs tightly into the pig’s body as shown below.

     Cooking your Pig

    1. Next we need to protect other vulnerable parts from burning. Take kitchen foil and cover snout, ears and tail.
    2. Preheat the oven to 250 degrees. We are going to blast the pig to start the crackling process.
    3. Now mount the pig upright in the pan. It will tend to fall over so you may need to prop it up, against the sides or wedge it into a corner. We used the onion to help keep the piggy upright. The protein in the meat will firm as it cooks, so the pig will stay in whatever position you leave it.
    4. Place the pig in the oven at 250 degrees for 30 minutes.
    5. Drop the oven temperature to about 130-140 degrees and cover the pig for the first 2 hours. Remove from the oven every 30-60 minutes to baste with pan juices and monitor.



    Chef Rebekah checks the piggy 

     Final Stages

    1. The meat will be done once the juices run clear. This should take somewhere between 2 ½ -3 hours.
    2. Remove from the oven, cover with foil. Allow to rest 45 minutes.
    3. The final stage is to finish the crackling and involves a hot oven—preheat to 270 degrees.
    4. Place the rested pig uncovered in the hot ovenThis crackling process should take 30 minutes or less. Use your judgement.

    We suggest you carve and serve at the table.

    Wishing you a very Merry Christmas and a happy oven-roasted Segovian Certified Suckling Pig.

    Posted in recipes