Chefspeak
New Zealand beef and lamb offer a superb starting point for designing a menu, as they combine versatility, quality and enormous appeal. In addition, because of their outstanding longevity, they are two of the safest products to handle. There are beef and lamb cuts to suit every occasion and budget.
Consider the following when putting together a meal, whether it’s for six or sixty, and you’re on your way to success…
- Choose beef and lamb dishes compatible with your skill level, confidence and the tastes of your diners
- Select a cut appropriate to the dish, and to the time available for preparation and cooking
- Always read and understand a new recipe in its entirety
- Try a new dish before you select it for your menu or dinner party
- Consider the number of people you are catering for and the facilities you have to work with – pots, pans, bench space, elements, oven capacity, etc
- Fast-cooking cuts require less preparation time but need careful attention during the cooking stage
- Long, slow-cooking cuts can often be started up to two hours ahead and are very quick and easy to serve
- Determine the number of courses you are serving (especially how many are hot or cold, easy or complicated, prepared in advance or last minute) and plan your preparation accordingly
- Make sure the ingredients you choose are in season and available
