Hello again

We are starting our In the Paddock blog back up with more exciting recipes and updates to get your meat taste buds going.

You might see that we have made some changes to the menu, but not to worry we still have our great grass fed beef, free range chicken and fresh local produce.

So this week we will be introducing our Farmers Table Experience that features on our new menu. This is a new experience that is ordered to share with a group of four or more. We start the experience with our Sharing platter that has nibbly bits for your group to share with our house made seeded loaf, prawn and watermelon salad, locally sourced vegetable ratatouille, and my personal favourite Byron bay pork belly with crispy crackling and a sticky caramel peanut glaze.

Next your group will get to choose between three options starting at 55 a head. We have packed this part with some Paddock favourites, the craft beer marinated whole chicken, our mighty 1kg Tomahawk cape grim steak ( cooked to your liking ) and our low and slow, dry rub beef short ribs. All with a selection of sides and sauces all made on the premises. You can have a choice of just one meat cut or maybe all three.

This is a great way to taste a wide range of our produce and what we offer also a chance to grab a group of family and friends together to share and enjoy a meal.

We have been playing around lately with some Dry Rub recipes and thought this would be one you could enjoy at home, great on any meat just apply 20mins before roasting, pan frying or baking.

 

Dry Rub

2 cups brown sugar

 1⁄2 cup dried mustard

 1 tablespoon garlic powder

 1 tablespoon paprika

1 tablespoon cayenne

1 tablespoon onion powder

4 tablespoons salt

1 tablespoon pepper

2 tablespoons of freshly cut thyme

This recipe is as easy as combining all together and rubbing over your meat of choice.

Have fun with this recipe, until next time The Paddock Team. 

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