Foreword A Cut Above, cooking with AngusPure is a photographic and written journey, introducing you to a range of great beef recipes from the classical to the more unusual; these have been complimented with stories and photographs of the people who help make good beef possible. We would very much like to thank the 6 Angus studs for taking part and welcoming us into their homes and onto their properties. Each one had a different story to tell and we hope we have managed to convey this. What impressed us most was the dedication that each family put into their farm. They are all extremely hard working and busy people who believe in producing a high quality beef that tastes great. They all have an inbuilt love not only for their animals; cattle, sheep, farm dog’s chooks and pigs but also for the land. Perhaps it is in their DNA. Although each stud takes a slightly different road to reach their destination, the destination for everyone is the same—to improve the New Zealand Angus Breed in order for dry-stock farming to be commercially viable, and to create an animal that calves easily, grows quickly and is able to be killed early at a good weight, with good marbling and most importantly, tastes great. The work that each stud puts in is intensive, calves are weighed at birth and then at regular intervals thereafter, terminology rolled off the farmers’ tongues as they spoke eloquently and knowledgably about their stock and what they wish to achieve: terms like EBV’s (estimated breeding values), performance recording and marbling (the intramuscular fat that makes the meat juicy and tender). Read on and you will gain an insight into some of New Zealand’s farming history, you will see photographs of some of the most beautiful landscape NZ has to offer and discover recipes of old, food from your childhood that you may have forgotten, and recipes of new with different cultural influences and ideas. The recipes in this book are not designed to teach you how to cook; we want them to inspire you to cook. Use your imagination and common sense—cooking is an art not a science and is open to both interpretation and individual taste. Apart from those supplied by the individual studs, care has been taken to test the recipes published in this book, however ingredients and equipment will never be exactly the same. Cooking times will fluctuate and portion size is a matter of personal preference. We recommend using quality products like AngusPure. Gerhard & Henrietta Egger
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There’s Beef, there’s Angus Beef and then there’s AngusPure In 1863 the first shipment from Scotland of three Aberdeen Angus cows and one Aberdeen Angus bull arrived in Southland. They had been sent to New Zealand to improve the quality of beef and to help manage the pastures on all contours of land nationwide. Thirty years later Aberdeen Angus were moved to the North Island and they are now the biggest beef breed in the country. In 2001 a decision was made by the Board of the New Zealand Angus Association to move their beef out of the commodity bin and place a brand around their special Angus product. The aim was to deliver a perfect eating experience every time. That brand is known today as AngusPure and in 2013 was crowned Brand of the Decade at the NZ Beef & Lamb's Steak of Origin awards—the ‘Oscar’s of the NZ beef industry. As if it couldn't get any better AngusPure was again awarded Supreme Brand for 2014. AngusPure is widely used in New Zealand's top restaurants from Kaitaia to Bluff and is also available to all kiwi shoppers in most Foodstuffs stores throughout New Zealand. What makes AngusPure so special? First, it is derived from Angus genetics, a breed of cattle which descend from Scotland and which were bred to produce high quality beef. Secondly, the product must meet strict carcass specifications. Thirdly, the product must be able to be traced to the farm of origin and finally, all those involved in the chain must be accredited by AngusPure Ltd. The most important ingredient, when providing a quality meal, is to start with quality products. Most professional chefs will confer that it is impossible to provide a quality meal if you don't have quality ingredients. It is easy to turn a good product into an average eating experience, but it is impossible to produce a fine eating experience if you start with an inferior product. AngusPure guarantees a product that is rich in nutrients, low in fat and with fine marbling to ensure extraordinary flavour. The story however begins with the green pastures of New Zealand and you will enjoy reading about the dedication and history of the Angus stud breeders in their ongoing efforts to produce a superior product. This cook book opens our eyes and our taste buds to many wonderful recipes which are perfectly suited to a product of such a high standard. So enjoy a protein of unparalleled quality and most importantly remember this isn't just about cooking beef, it's about cooking ANGUSPURE. Guy Sargent Partner of AngusPure
Contents Appetisers, soups and light meals
6
Waitangi Angus Stud, Northland
36
Quick and easy
48
Storth Oaks Angus Stud, King Country
70
Barbeque, the man’s kitchen 80 Turihaua Angus Stud, East Coast
98
Timeless classic’s
110
Te Whanga Angus Stud, Wairarapa
132
Roasts
142
Kakahu Angus Stud, Canterbury
156
Long and slow
166
Fossil Creek Angus Stud, Otago
184
Something different
194
Sauces, stocks and accompaniments
217
Index
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Caramelised flank steak in wonton cups Makes 20 cups These are a great finger food or appetiser. Make the wonton cups ahead of time and fill with the warm beef as you need them. There is a lovely contrast of texture and sweet and sour flavours. 500g flank steak, cut into ½ cm cubes 3 tbsp castor sugar 2 tbsp rice wine vinegar 1 tbsp oil ½ tbsp fresh ginger, grated 2 red chillies, deseeded ½ tsp black peppercorns ½ tsp coarse sea salt 2 onions, finely diced 1 tbsp fish sauce In a heavy bottomed saucepan, caramelise the sugar to a golden colour; add the vinegar and 1 cup of water and simmer until the sugar is dissolved. In a mortar, finely pound the ginger, chillies, pepper and salt. Heat the oil in a saucepan over a high heat; add the onions and sauté until golden. Add the meat and brown. Add the pounded ginger mix and sauté for 2 minutes, now add the caramel stock and fish sauce. Simmer for 1-1½ hours until the meat is tender and most of the liquid has evaporated. Fill the baked wonton cups with beef, garnish with pickled carrots, sprouts and fresh mushrooms.
Wonton cups Bake a few more of these than you actually need, just in case you break some. wonton pastry oil Preheat the oven to 150˚C. For a small 4.5cm muffin tin, cut the pastry into 8cm squares. Brush the muffin tin and pastry with oil. Line the tins with the pastry and bake in the oven for about 5 minutes until golden.
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Mozzarella stuffed meat balls Makes 12-15 A delicious finger food which provides a surprise when bitten into and you taste the soft mozzarella inside. 600g steak mince 1 egg 2 tsp whole milk powder 2 tsp Dijon mustard 2 tsp Worcestershire Sauce Âź tsp sweet chilli powder salt pepper 100g mozzarella, cut into cubes 1 tsp vegetable oil tangy tomato sauce, see page 222 Parmesan shavings for garnish Preheat the oven to 180ËšC. Place the mince, egg, milk powder, mustard and Worcestershire sauce into a bowl and mix together well until it has a dough like consistency, ensuring the meat stays cold. Form the mince into small meatballs with a cube of mozzarella in the centre. Place in an oiled, oven proof dish and bake for 15-20 minutes until cooked through. Top with warm tangy tomato sauce and garnish. Serve as a finger food on a platter with small forks or short bamboo sticks.
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Ox cheeks with balsamic glaze Serves 4 Ox cheeks are another of the secondary cuts which for many years was ignored and is now fast coming back into fashion. The flavoursome meat is glutinous making it ideal for long, slow cooking. 4 ox cheeks, trimmed salt pepper 2 tbsp vegetable oil 2 onions, diced 2 tbsp tomato paste 3 tbsp Dijon mustard ¼ cup balsamic vinegar 1 cup red wine 2 cups water 2 bay leaves Preheat the oven to 100˚C. Heat the oil in an oven proof casserole dish; season the cheeks with salt and pepper and brown. Remove the meat and set aside. Add the onions and sauté until golden, add the tomato paste and mustard and sauté another 3-4 minutes, deglaze with vinegar. Add wine, water and bay leaves. Return the ox cheeks to the casserole and cover. Place in the oven and cook for 4 hours or until the cheeks are tender. Thicken the sauce with a little cornflour and water if desired. Serve on a bed of creamed polenta page 224, and garnish with fried onion and parsley, page 227.
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This page: - Te Whanga is a traditional working station, mustering, shearing and working in the cattle yards are routine jobs for the staff - Large shearing shed with covered yards - Mutton is cut up to feed the hard working farm dogs - A shearers tools, comb and moccasins - Inside the 6 stand woolshed with old woolpress
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Right: Onewhero Bay Below: Sunset viewed from the airstrip through a stand of Manuka
Overleaf Top left:Wairoa Station in earlier years Top centre: Grandpa Bayly’s horse,Tommy Right: Hand drawn map of Wairoa Station dated 1839 ‘The Property of W.G.C. Hingston Esq” Centre: Roger Bayly rolling a silage stack on his tractor Bottom left: Joss with her first pony, given to her by her father
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Top and left:The everchanging light at sunrise, looking towards Tapeka Point and Motuarohia Island Below: Late afternoon on Wairoa Station, view back towards Russell and Paihia
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