You may have seen on our social media recently that we attended an exclusive cooking class event, held over in Singapore.
This event was hosted by
Brettschneider’s Baking and Cooking School, led by talented Chef, Jenna White. Through using various cuts of our very own Green Meadows beef, Chef Jenna showed us how to make some easy, ‘kiwi’ styled recipes.
Brettschneider’s Baking and Cooking School was built off the foundations from Founder Dean Brettschineiders successful Artisan Bakery & Foodstore business. Dean took these learnings as an opportunity to offer educational and hands-on cooking advice, sharing his passion for cooking and baking with home cooks in Singapore.
Given our Green Meadows Beef is accessible in Singapore, via our online distributor, Sasha’s Fine Foods, we thought this was a great opportunity to collab with Brettschneiders to share our tips and tricks with fellow beef lovers.
The event was held in a spacious, state-of-the-art, purpose-built kitchen that was decked out with all the necessary equipment.
Nick was able to share a little about our beef and family story to kick things off, which included a little about our farm in Taranaki NZ and what contributes to the superior taste of our Angus Beef.
A few of our favourite staple beef cuts were then introduced before it was aprons on, and down to business in the kitchen!
Inspired by the surf break near by the farm, first up was the
‘Surf n Turf’. We used a tender cut of Green Meadows Tenderloin (also known as Eye Fillet) for this recipe, paired with king prawns and a mouth-watering garlic and herb butter!
You can view the recipe
here and give it a go at home for yourself!
HOT TIP FROM CHEF JENNA: Always cook your steak from room temperature and allow it to rest thoroughly before slicing.
The spotlight quickly moved to Diced Beef, as next we created some delicious, quick-and-easy Kebabs. The perfect throw-together dish for an easy Kiwi Summer BBQ, plus a great way to get your 5+ in, in a fun and tasty way (the kids will love these!)
You can really use whatever veges you have in the fridge, but we choose to use a few of our favourites, including button mushrooms, red onion, capsicum, courgettes and cherry tomatoes. Pair that with our beef (flavoured with a delicious marinade) and you have the ultimate combo!
You can view the marinated beef kebab recipe
here.
HOT TIP FROM CHEF JENNA: Marinate the beef overnight for the Kebabs to get a better flavour, and also to tenderise the beef further
Last, (but not least) was a build-your-own ‘Big Mac’ Burger - Green Meadows style!
Inspired by the one-and-only, these burgers are a must-try ‘takeaway fave’ - home edition. Chef Jenna showed us how to make the sauce from scratch, before preparing the beef patties, and finally assembling the burger. It was a tasty twist on the classic burger, and our special sauce gave it that extra oomph!
If that hasn’t convinced you for burgers for dinner, we don’t know what will. View the recipe here.
HOT TIP FROM CHEF JENNA: Make sure to work the beef well to allow the proteins to develop. This will mean it won't fall apart when cooking it, as also allows you not to have to add egg/breadcrumbs.
Overall, the cooking class was a blast! We not only learnt some tasty dishes to wow our friends and family, but we also had a chance to meet some new locals, share our story (and beef) and have some fun in the kitchen.
A huge thanks to Chef Jenna and the team at Brettschneiders Baking and Cooking School. If you find yourself in Singapore (or have friends and family over there), we recommend giving one of their classes a go. From day classes to evening, weekend workshops to 2-day masterclasses, you’ll be spoilt for choice to find a class that’s perfect for you!