Meatcart's deliciously meaty ideas for the holiday season
Ham it up
Why would you serve up packet ham during the Christmas season? That's a bit like Santa Claus arriving at your house sporting a goatee instead of a big bushy beard. It's just not cricket.
So grab one of Meatcart's Half Leg Hams. There's nothing like fresh ham off the bone with traditional smoke and all natural flavour. If you've forgotten what it tastes like, you're in for a treat. Part of the joy of leg ham is all the delicious condiments that go with it. We love a good tomato relish or mango chutney. Next time you're wandering your local produce markets look out for some tasty homemade chutneys and relishes.
A Christmas Day roast really makes your lunch or dinner gathering feel like a special occasion and Meatcart has some beauties.
Our lamb roasts come in three styles. Bone In Leg is the traditional roast, Boned & Rolled Leg is the more convenient option, and our Marinated Lamb Leg is a butterflied roast great for your Weber or open BBQ on slow heat.
In the popularity steaks, Bolar Beef roast is hard to beat. For extra taste you can sear the outside before slow roasting in the oven. And if you love your Weber BBQ our Bone & Rolled Leg pork roast is ideal. Everyone loves crackling and our legs are all scored, so you just need to rub with oil and salt the skin before roasting.
New Years Day, Boxing Day, almost any day in Brisbane is great for a barbie.
For beef lovers you could go the classic route with cuts like T-bone and Rump steaks, always crowd pleasers. But it's Christmas, so why not go all out with some of our OP Rib Steak - tender young beef on the bone cut thick for the serious meat eater.
Or for something different, have you ever tried roasting ribs on your BBQ? Meatcart has a choice of Belly Spare Ribs or American Ribs, the latter going great with a brilliant marinade made from a certain famous fizzy black drink (see the recipe below). Pop your ribs on the barbie, drop the lid and then distribute to hungry guests.
RECIPE - Cola Marinade for pork ribs
4 lbs pork ribs
3 cups Coca-Cola or other cola
3 cups tomato sauce
1 cup packed dark brown sugar
6 tablespoons chili powder
4 tablespoons ground black pepper
2 tablespoons dry mustard
1 tablespoons ground cinnamon
1. Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of cola over them. Reserve the third cup of the cola for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight.
2. Pour the remaining 1 cup of cola into a blender or food processor and add the tomato sauce, brown sugar, chilli powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended.
3. Put the ribs in a roasting pan that has been coated with cooking spray, brush with the sauce, and roast covered at 225 degrees Celsius oven for about 2 1/2 hours until very tender. (Can be done the day before. )
4. To finish, grill over high heat, basting with the uncooked sauce until the outside is crispy, about 10-15 minutes. Meanwhile simmer the unused sauce for about 20 minute until a little thick.
Recipe from www.framedcooks.com