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    Recipes — meat delivery

    Crispy Barramundi with Melted Leek & Roasted Vegetables

    Delicate yet hearty, barramundi is a delicious centerpiece for tonight’s meal. We’re serving crispy-skinned fillets atop roasted potato and broccoli, tossed in a flavorful sauce made with the piquant kick of horseradish and cooling sour cream. The spicy sauce is perfectly balanced by our garnish of sweet “melted” leek—or thin-sliced leek cooked slowly with a bit of butter until deliciously tender.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 2


        •    2 Skin-On Barramundi Fillets
        •    1 Leek
        •    1 Yukon Gold Potato
        •    1/2 lb Broccoli
        •    2 tbsps Butter
        •    1 tbsp Prepared Horseradish
        •    1 tbsp Verjus Blanc
        •    1 tbsp White Wine Vinegar
        •    1/4 Cup Sour Cream


    1. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Cut the broccoli into bite-sized florets. Trim off and discard the root end and upper, dark-green leaves of the leek. Thinly slice the leek crosswise; place in a bowl of cold water and stir vigorously to remove any dirt between the layers. Using your hands, remove the rinsed leek from the water and pat dry with paper towels.
    2. Place the potato on a sheet pan. Place the broccoli in a medium bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potato in a single, even layer on 1 side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully arrange the seasoned broccoli on the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.
    3. While the potato and broccoli roast, in a medium pot, heat the butter on medium until melted. Add the leek and season with salt and pepper. Cover and cook, stirring occasionally, 4 to 5 minutes, or until tender. Add the verjus and cook, uncovered, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.
    4. While the leek cooks, in a bowl, combine the sour cream, vinegar and as much of the houseradish as you'd like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
    5. While the leek continues to cook, pat the barramundi fillets dry with paper towels and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
    6. Add half the houseradish sauce to the bowl of roasted potato and broccoli; stir to coat and season with salt and pepper to taste. Transfer the remaining horseradish sauce to a serving dish. Divide the dressed vegetables and cooked barramundi fillets between 2 dishes. Top the barramundi with the melted leek. Serve with the remaining horseradish sauce on the side. Enjoy!

    How to clean Leek: These delicious stalks are one of our favorite ingredients. Before prepping them, it's best to wash them thoroughly. Check out the video to learn our special trick for getting them squeaky clean: https://youtu.be/mES9xTY37Y4

    This great family recipe is thanks to Blue Apron at https://www.blueapron.com/recipes/crispy-barramundi-with-melted-leek-roasted-vegetables

    Lemon & fennel pork meatballs

    Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that's 2 of your 5-a-day.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 35-40 minutes
        •    Yield: Serves 4


        •    2 tbsp olive oil
        •    1 medium onion, finely chopped
        •    2 garlic cloves, finely sliced
        •    2 x 400g cans plum tomatoes
        •    1 lemon, zested and cut into wedges
        •    500g pork mince
        •    2 tsp fennel seeds
        •    250g kale
        •    25g pine nuts, toasted
        •    crusty bread or mashed potato, to serve (optional)


    1. In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.
    2. Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.
    3. Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.

    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/lemon-fennel-pork-meatballs

    Five spice duck salad

    This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 large duck breast
        •    1 teaspoon Chinese five spice powder
        •    1 pomegranate , halved
        •    3 spring onions , trimmed and sliced
        •    1 sprig fresh coriander , leaves picked
        •    a few sprigs watercress
        •    ½ ripe mango , peeled and cut into chunks
        •    ½ lime , juice of sesame oil , to drizzle
        •    1 little gem lettuce


    1. This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
    2. Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
    3. Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
    4. Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

    This great family recipe is thanks to Jamie Oliver at https://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad/

    Mayonnaise Steak Marinade

    Nothing beats a gorgeous bone-in rib eye for dramatic shape and rich, funky flavor. But you've got to know how to handle it.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 14 minutes
        •    Yield: Serves 2


        •    One 2-pound bone-in rib eye steak (preferably dry aged)
        •    Kosher salt
        •    2 sprigs rosemary
        •    4 strips lemon peel
        •    6 sprigs thyme
        •    6 cloves garlic, smashed
        •    1½ tablespoons extra-virgin olive oil
        •    3 tablespoons unsalted butter
        •    Fleur de sel, for garnish


    1. Pat the steak dry with a paper towel to remove any excess moisture, then season generously with salt. Remove the leaves from 1 sprig of the rosemary and add to a small bowl along with the lemon, 4 sprigs of the thyme and 4 cloves of the garlic; mix to combine. Using your hands, rub the steak with the lemon-herb mixture. Wrap the steak in plastic wrap and refrigerate for at least 4 hours but preferably overnight.
    2. Remove the steak from the refrigerator and allow to come to room temperature, about 1 hour. Remove and discard the rosemary, thyme, lemon and garlic. Rub the steak with the olive oil.
    3. Heat a large cast-iron skillet over medium-high heat until very hot. Add the steak and cook until the bottom is crusty, about 4 minutes. Using tongs, hold the steak up on its sides, turning occasionally, to sear its edges, about 5 minutes. Flip the steak. Add the butter to the skillet along with the remaining rosemary, thyme and garlic. Using a large spoon, baste the steak with the herb butter until medium-rare, or until an instant-read thermometer inserted into its center reaches 130°, about 5 minutes more.
    4. Transfer steak to a cutting board and allow to rest for 10 minutes. Cut the steak off the bone and slice the steak, against the grain, into thin slices. Garnish with fleur de sel. Serve immediately.

    This great family recipe is thanks to Tasting Table at https://www.tastingtable.com/entry_detail/national/16929/How_to_Make_the_Perfect_Steak.htm

    Duck breast with roasted plums, ginger and Szechuan pepper

    Ripe, juicy plums are roasted alongside duck breast to bring both sharp acidity that cuts through the fat, and a sweetness that accentuates the rich meat. Duck nearly always falls prey to the Asian treatment, as it takes on those flavours so well, but here I have taken a few subtle elements to create something a little more refined. Ginger goes particularly well with plums so, using that as a starting point, I have added a hint of bay (a hugely underused flavour) from the wonderful bay trees in my garden along with the fiery edge of Szechuan peppercorns. If you aren’t familiar with Szechuan pepper, it has the effect of numbing the tongue rather than filling the mouth with the burning heat of chilli. It also carries with it a touch of sweetness that rounds off this elegant dish perfectly.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    2 duck breasts
        •    6 ripe plums, halved
        •    2 bay leaf
        •    2 inches ginger, sliced
        •    1 tbsp Szechuan peppercorns, lightly crushed
        •    Flaked sea salt


    1. Preheat the oven to 200C.
    2. Rub a little salt and Szechuan pepper over the skin of the duck.
    3. Place the duck skin down in the frying pan over a medium heat.
    4. Press down on the duck to keep all that lovely fat in contact with the pan.
    5. Cook for about 5 minutes, with a brief turn to sear the underside.
    6. Place the duck breasts in a roasting dish, with the ginger and bay leaf.
    7. Add the plums to the roasting, cut side up.
    8. Season all with a touch more salt and the rest of the Szechuan pepper.
    9. Roast for 20 minutes until the duck is slightly pink (adjust according to taste).
    10. When ready, set aside to rest for a minutes.
    11. Slice the breasts and serve with the plums and the pan juices.
    12. A raw spinach leaf salad would go particularly well with this dish.

    Suggested variations:

    • As with all meat, try to buy the best quality that you can afford and from a source that you trust and where the animals have been ethically treated. Primal Meats is an fantastic online meat store which provides a variety of delicious meats including duck!

    This great family recipe is thanks to Paleo Diet and Fitness at http://paleodietandfitness.co.uk/duck-breast-with-roasted-plums-ginger-and-szechuan-pepper/