Serves: 6

Prep time: 10mins

Cooking time: 15mins

Ingredients:

pizza dough

pizza sauce

100g mozzarella cheese

250g beef salami

2 medium tomatoes

salt and pepper to taste

Method:

1. Slice tomatoes, mushrooms and salami. Set aside the tomatoes and salami. Saute the mushrooms and season with salt and black pepper. Grate the cheese and set aside.

2. Roll the dough into a flat base to your desired thickness and cover the base with pizza sauce.

3. Sprinkle 40g of the grated cheese over the sauce. layer the toppings and top with the rest of the cheese.

4. Bake the pizza for 15minx, till the base is crisp and the cheese has melted.

Aged beef is a term given to the time meat has been slaughtered and stored under controlled conditions, and not to the age of the cattle. The aging process involves storing beef under refrigerated conditions to enhance tenderness and flavor. There are 2 types of aging- dry and salt aging.


A) Dry aging
Dry aging is a complex process in which the beef is stored in a refrigerated room with controlled conditions such as temperature, humidity, air flow. This can be done for a number of days up to a number of weeks.


B) Salt aging
Aging beef with salt involves rubbing a mixture of salt, a bit of sugar, sodium nitrate and sodium nitrite on the beef and refrigerating the meat for a week. The excess salt is removed and left to continue aging without the salt.
Apart from us humans, I don’t think there’s a time when a little age has ever done us wrong. I mean think about all the phenomenal things that age does to cheese, wine, meat. Age does some incredible flavor enhancement tricks on the delicacies above. Aged beef has a better flavor, better texture, is much tenderer. However, it does not come cheap and there’s a very good reason for it. If made incorrectly can cause food poisoning. So do not try this at home, leave it to the pros. Dry aging involves exposing the sub- primals to oxygen allowing the enzymes that are naturally in meat to respire anaerobically. It is this anaerobic respiration that softens the muscles.
At Chop Chop Meats, we don’t salt age, we only dry age our meat. For all you meat lovers, we’ve got you covered- we’ve got great steaks and if you’re like me who is tired of tough, gristle like meat. You should definitely try our 14 to 21 days aged steaks. Visit our online meat shop and order from the comfort of your own home or contact 078 038 0345 for more details.

Serves 4

Ingredients:

4 T-bone Steaks

Salt and pepper to taste

1 Large zucchini, sliced

1/2 lb. button mushrooms, quartered

1 bell pepper, seeded and diced

1 Large red onion

1/2 cup balsamic vinegar

1/4 cup olive oil

3 cloves of garlic, minced

1/4 cup fresh parsley, minced

1/4 cup fresh basil, minced

 

Method:

  1. Preheat grill to meduim- high heat
  2. Season steaks with salt and pepper and let rest at room temp for 30mins.
  3. In a large bowl, combine vinegar, olive oil, garlic, parsley and basil. mix till well combined.
  4. Add the zucchini, bell pepper, mushrooms, and onion to the marinade and toss till everything is covered well.
  5. Grill the vegetables in a vegetable basket on the grill, closed, stirring once in a while for 4 to 5 minutes.
  6. grill steaks while veggies are cooking to your desired doneness. 3 to 4 mins per side for medium -rare, depending on thickness.
  7. let the steaks rest for 2 to 3 minutes and serve with the veggies.

 

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