Recipes

Medium grilled lamb loin with peppermint

Ingredients for 2 people
2 lamb kidney pieces (approx. 200 g each)
Salt and pepper
2-3 tbsp olive oil
2-3 sprigs of thyme
1 bunch of peppermint
4 tbsp virgin olive oil
1 tbsp mustard
1 tbsp honey

 

Preparation:

 

Prepare the lamb: Preheat the oven to 200 °C. Rinse the lamb loin pieces well and pat dry. Season with salt and pepper.

Fry the lamb: Heat olive oil in a large pan. Fry the lamb loin pieces vigorously on the meat side for 2-3 minutes until they are nice and golden brown.

Mustard-honey mixture: Mix the mustard and honey in a small bowl. Spread the mixture evenly over the fried lamb loin pieces.

Baking: Put the lamb loin pieces in the pan and bake in the preheated oven for around 15-20 minutes until they have reached the desired degree of doneness (e.g. medium-rare at a core temperature of around 55-60 °C).

Let rest: After baking, take the lamb loin pieces out of the oven and let them rest for around 5-10 minutes, then brush again with honey and mustard and bread in chopped peppermint.

Suggested side dishes: Rosemary potatoes: Roast small potatoes in the oven with olive oil, rosemary, salt and pepper.
Seasonal vegetables: Steamed vegetables such as green beans or carrots.
Puree: Creamy mashed potatoes or cauliflower puree.

Grilled pluma with sautéed and caramelized zest and grilled peppers

Pluma is a delicious cut of meat from the Iberian pig that comes from the shoulder. Here is a simple recipe to prepare pluma:

Ingredients for 2 people
500 g Iberian pluma
2-3 tablespoons olive oil
3-4 cloves garlic, finely chopped
1 teaspoon paprika (smoked or sweet depending on your preference)
Salt (coarse grain) and pepper to taste
Fresh herbs (e.g. rosemary or thyme)
1-2 tablespoons balsamic vinegar (optional)
1 piece of green and yellow pepper
1 lime and 1 orange (for the juice) and the zests

Preparation:

Prepare the meat: Dry the pluma well and then season with salt and pepper.
Marinade: Mix olive oil, chopped garlic, paprika and balsamic vinegar if you like in a bowl. Put the meat in the marinade and leave it in the fridge for at least 30 minutes (or better yet, a few hours).

 

Grilling or roasting:

Grilling: Preheat the grill to medium heat (indirect) or on a plancha. Grill the pluma for about 4-5 minutes on each side until it has a nice crust and remains tender on the inside. Now grill the split peppers on the grill and give them a real roasted aroma, finally seasoning with a little coarse salt.

Roasting: Heat a pan over medium heat and add a little olive oil. Fry the pluma for 4-5 minutes on each side until it is cooked but not cooked through. Briefly fry the zest of the citrus fruit and later spread it over the meat.

Resting time: After roasting, let the meat rest for 5-10 minutes so that the juices can settle.

Serving: Cut into thin slices and sprinkle with fresh herbs and squeeze a lime and 1 orange over the top. Spread the fried zest over the meat and garnish with orange and lime slices.

Side dishes: Pluma goes well with grilled vegetables such as peppers, a side dish of potatoes or a fresh salad. A delicious bread is also good for soaking up the flavors.

Preparation options

Cooking: Petit tender can be prepared in a variety of ways, including grilling, roasting or braising. Due to its tenderness, it is important not to overcook the meat to preserve its suppleness and flavor. The ideal preparation is to cook the meat medium-rare to medium.

 

Two kinds of shoulder

Fry the briefly fried petit tender in a pan or on the grill and, once the core temperature has reached 53 degrees, season with a little salt and leave to rest for 5 minutes. Now cut the piece finely and enjoy it with a freshly made herb relish.

Finely cut the petit tender and then chop it to the desired texture. Finely chop the shallots, gherkins and capers, season with ketchup, Worcestershire sauce, oil, paprika, salt and pepper and add a fresh egg yolk and mix in. Serve and enjoy.
Do you want to pimp up your tartare? Simply grate fresh truffles over it or put a spoonful of the finest caviar on top to add the necessary spice.

Wild boars (Sus scrofa) are the wild ancestors of domesticated pigs and are one of the most common wild animals in Europe, Asia and North Africa. They can be found in forests, open countryside and agricultural areas. Here are some interesting facts about wild boars:

Appearance: Wild boars have a thick, bristly coat that is usually dark brown or black, often with lighter stripes or spots. They have prominent, large canine teeth that are used for both defense and foraging.

Diet: They are omnivorous and feed on plants, fruits, roots, insects and small animals. Their diet contributes to the unique depth of flavor of wild boar meat.

Behavior: Wild boars are crepuscular, meaning they are mostly active at dusk and after nightfall. They often live in social groups consisting of females and their young.

Kangaroo entrecote with pumpkin and potatoes and pepper-onion vinaigrette Ingredients for 2 people 2 kangaroo entrecôtes (about 200-250 g each) Salt and pepper 2-3 tablespoons olive oil 2-3 sprigs of fresh rosemary or thyme (optional) 3 potatoes 1 slice of pumpkin 1 pepper 1 onion 1 orange 1 lime Table vinegar Olive oil Fresh herbs (e.g. parsley or chives), chopped meat4you spice for marinade How to do it: Simply mix meat4you spice with a little cinnamon and oil and you have your exotic marinade for the kangaroo. Place the pieces in the marinade and let it soak for about 1 hour. Preparing the meat: Take the kangaroo entrecôte out of the fridge about 30 minutes before grilling or roasting so that it can reach room temperature. Pat the meat dry with kitchen paper and season it generously with the meat4you marinade Boil the pumpkin and potato and then fry in the pan with butter until golden brown Fry or grill the meat: Heat the olive oil in a pan or on the grill at high heat. Add the kangaroo entrecôtes and fry them for about 2-4 minutes per side, depending on the thickness, to get a pink core (core temperature: approx. 55-60 °C). If desired, you can add some fresh herbs (e.g. rosemary or thyme) to the pan during roasting to give it additional flavor. Let it rest: Take the meat out of the pan or grill and let it rest for about 5 minutes. This helps the juices to spread throughout the meat. Mix some table vinegar, olive oil, the juice of a lime and 1 orange with finely chopped onion and pepper to make a vinaigrette. Serving: Cut the kangaroo entrecôte into slices against the grain and serve with the vinaigrette.

History and tradition: The name Dierendonck has stood for high-quality meat since 1942. This indicates a long tradition and experience in meat processing.

Values: Dierendonck attaches importance to three core values: craftsmanship, soil and passion. This shows that the company pays attention to traditional production methods, quality of ingredients and the love of meat processing.

Own breeding and exclusive cattle breeds: Dierendonck runs its own breeding and searches throughout Europe for exclusive cattle breeds. This underlines the commitment to the origin and quality of the animals.

The porterhouse steak and the T-bone steak are both cut from the flat back, containing fillet and entrecôte. The two cuts, although very similar, differ primarily in thickness and the greater proportion of fillet in the porterhouse steak. A typical porterhouse steak is around 6cm thick, depending on the breed, and weighs between 700 and 1000g. The name "Porterhouse steak" comes from inns in Great Britain and the USA that served the beer porter, or possibly from Zacharias B. Porter, an American. The term “T-bone steak” is derived from the English name for the T-shaped bone that separates the two pieces of meat. (fillet and entrecôte)

The butcher's piece Teres Major, a real insider tip of the steak culture, comes from the bow or shoulder of beef and is ideal for short frying, for example as a steak.

We have a nice selection of burgers. Wagyu, Antelope, Black Angus and Dry Aged Burger.. Just try it out and order the brilliant BBQ sauces at the same time and your party will be a success.

Homemade pulled pork (Swiss pork shoulder with rind)