What better timing that straight after our successful Curious Cuts campaign, we go straight into a terrific offer for our biggest line. So for the second time this year, we have the excellent quality and great value eye fillet on special. They are all grass-fed, and only need the silver skin removed with a sharp filleting knife. Cut them into fillet steaks, or fold the tail over for an even look and bang on the BBQ or a quick roast in the oven.
Pork mince is a super mince line, it’s a really soft meat that carries flavour sensationally. This is perfect in lasagne, spaghetti bolognaise, and a great product for Asian style light cooking in the wok. Another offer this week is for the twin packed size 8 whole chicken - it doesn’t get much cheaper or tastier.
Lamb Racks this week come from Victoria, and are an eight-rib rack. Racks in winter with a sprig of rosemary is a killer result, but the other thing – if you get a bit sick of baking in the oven every night – has to be plain cutlet “lollipops” in front of the footy. A quick dipping sauce of vinegar and mint, it leaves the party pie for dead.
Finally, we are also having another massive go on the hocks this week. It is still very chilly, and soup definitely soothes the soul on a chilly day. An old trick is definitely to roast these hind hocks to crisp the skin up and eat it as a pork knuckle, then keep the skin and bones for your stock as well. Two meals from one joint!