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Shop the very best meat available from professional butchery and deli in Mauritius
gorgeous scotch eggs with a twist

Twisted Scotch Eggs

We call these 'twisted' because we've used a special blend of Kashmiri Masala to give these Scotch Eggs a unique and rich flavor. If you prefer regular scotch eggs you can replace the Kashmiri spices with a mix of coriander and cumin.

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Oven Roasted Leg of Lamb

Oven Roasted Leg of Lamb

This recipe will deliver the perfect leg of lamb for all your special occasions. Leg of Lamb is a stern favorite for your families Easter Feast and is accompanied well by oven roasted vegetables and Hasselback potatoes. Leftover lamb is also great for sandwiches the following day. When planning your meal, calculate about 225-340g weight per person for bone-in lamb. Start seasoning your lamb the night before, this will make for a tastier end result. The cooking times for your lamb leg will vary according to the size, so don’t forget to weigh your lamb leg in order to calculate your cooking times. Another top tip is to have a meat thermometer handy to test the internal temperature of your meat and cook to you desired doneness.

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pan seared filet mignon

Filet Mignon with Pepper Sauce & Salt & Vinegar Hasselback Potatoes

This is the making of a very special meal to impress your loved ones on any day of the year. A beautifully cooked, tender filet with a rich pepper sauce and crispy salt & vinegar hasselback potatoes on the side.

Top Tip: Start the potatoes early, they take a long time to crisp up, but you can get a bunch done while they are cooking – like preparing the rest of your meal, sorting out a desert or setting the table.

The filet is a delicate cut of meet, one that can dry up very quickly and overcook on the grill or over a flame, so we recommend a beautiful pan sear, followed by finishing time in the oven, like in this recipe. The secret to a beautiful piece of filet mignon is to cook it in a pan that can then be placed in the oven (like a cast iron skillet or a copper pan) – so basically something without plastic handles that can be placed in the oven to finish the cooking process in a hot oven.

The reason for this double action cooking approach? The oven provides an indirect heat that is great for finishing off the meat without overcooking, while the pan sear gives the meat that beautiful caramelized grilled appearance and locks in all the flavor too.

We can’t stress this enough – REST YOUR STEAKS! Resting your steak is so important, and as a rule of thumb we recommend resting steaks for the same amount of time they cooked for. So in this case we are talking about 11 minutes rest time. This does sound like a lot but trust us. Resting ensures a few things – it allows the juices to distribute evenly after the cooking period (so you’re less likely to get juices on the plate). It also continues to cook the meat slightly and also lets it cool down to a more reasonable eating temperature – or closer to it.

 

Read more
gorgeous scotch eggs with a twist

Twisted Scotch Eggs

We call these 'twisted' because we've used a special blend of Kashmiri Masala to give these Scotch Eggs a unique and rich flavor. If you prefer regular scotch eggs you can replace the Kashmiri spices with a mix of coriander and cumin.

Read more
Oven Roasted Leg of Lamb

Oven Roasted Leg of Lamb

This recipe will deliver the perfect leg of lamb for all your special occasions. Leg of Lamb is a stern favorite for your families Easter Feast and is accompanied well by oven roasted vegetables and Hasselback potatoes. Leftover lamb is also great for sandwiches the following day. When planning your meal, calculate about 225-340g weight per person for bone-in lamb. Start seasoning your lamb the night before, this will make for a tastier end result. The cooking times for your lamb leg will vary according to the size, so don’t forget to weigh your lamb leg in order to calculate your cooking times. Another top tip is to have a meat thermometer handy to test the internal temperature of your meat and cook to you desired doneness.

Read more
pan seared filet mignon

Filet Mignon with Pepper Sauce & Salt & Vinegar Hasselback Potatoes

This is the making of a very special meal to impress your loved ones on any day of the year. A beautifully cooked, tender filet with a rich pepper sauce and crispy salt & vinegar hasselback potatoes on the side.

Top Tip: Start the potatoes early, they take a long time to crisp up, but you can get a bunch done while they are cooking – like preparing the rest of your meal, sorting out a desert or setting the table.

The filet is a delicate cut of meet, one that can dry up very quickly and overcook on the grill or over a flame, so we recommend a beautiful pan sear, followed by finishing time in the oven, like in this recipe. The secret to a beautiful piece of filet mignon is to cook it in a pan that can then be placed in the oven (like a cast iron skillet or a copper pan) – so basically something without plastic handles that can be placed in the oven to finish the cooking process in a hot oven.

The reason for this double action cooking approach? The oven provides an indirect heat that is great for finishing off the meat without overcooking, while the pan sear gives the meat that beautiful caramelized grilled appearance and locks in all the flavor too.

We can’t stress this enough – REST YOUR STEAKS! Resting your steak is so important, and as a rule of thumb we recommend resting steaks for the same amount of time they cooked for. So in this case we are talking about 11 minutes rest time. This does sound like a lot but trust us. Resting ensures a few things – it allows the juices to distribute evenly after the cooking period (so you’re less likely to get juices on the plate). It also continues to cook the meat slightly and also lets it cool down to a more reasonable eating temperature – or closer to it.

 

Read more
delicious mince recipe

Mom's Everyday Mince

A delicious mince recipe that can be used in so many ways
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