Terry Orreal’s Famous Meats
Brendale Butcher’s Weekly Specials ending on 30/04/2015
Please note that we are closed on ANZAC Day
Bacon & Eggs will never be the same again once you’ve tasted Terry Orreal’s Home Made Bacon!
Mmmm, bacon & eggs. Our bacon is cured, naturally smoked and prepared in house according to our traditional recipe and in the old fashioned manner. Nothing artificial is added.
Like all good things, our bacon making process takes time.
But it’s well worth the wait! If you’re gonna treat yourself to some bacon with your breakfast, why not get the best?
- Most people fry their bacon in a pan or on the barbeque, and this method works very well.
- Surprisingly, bacon is great done in the microwave between sheets of paper towel!!!
- For super crispy bacon, sizzle it slowly under a grill, turning often.
- If cooking a large amount, cook your bacon in single layers on racks in your oven.
- No matter how you choose to cook your bacon, you’re sure to notice the superior taste of Terry Orreal’s Famous Brendale Home Made Bacon.
- We guarantee 100% satisfaction or your money back.
The Boil Up
The Ultimate Maori Feed
Feeds 4 people
All you need is –
- Your biggest pot
- 2kg to 3kg Pork Bones and/or Bacon Bones
- 8 small, whole, washed potatoes, skin on
- 2 peeled carrots
- 3 bunches watercress
- Self raising flour
- Salt, pepper & butter
- Put bones in the pot, cover with water and cook for 40 mins on medium heat or until tender.
- Add (whole) potatoes and chunky chopped carrots .
- Cook for another 25 minutes.
- Add watercress on top, put the lid on and allow to steam.
Dumplings (or Dough Boys) –
- Mound the flour and make a well.
- Add a pinch of salt and a little water to the well.
- Mix with your hands until you achieve a soft mixture, add more water a little at a time if needed (the secret for soft fluffy dough boys is not to handle the mixture to much), roll into little balls.
- Place the dough boys on top of the watercress to steam.
- When the doughboys are fluffy, its ready.
- Serve it all up with a good knob of real butter, salt and pepper to taste.
Best enjoyed with a tall glass of L&P, a Speight’s Ale or a Mac’s Lager