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Katrina Meynink

@katrinameynink

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Author: Kitchen Coquette, Bistronomy French Food Unbound, Lulu Le Baby Chef, Slow Victories, From Salt to Jam. Kitchen Keepers. Columnist.
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We’ve got a new recipe landing next week. You’ll never look at our Chicken Sage & Pancetta sausages the same again 👀

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Some cocktails are destined to become desserts – espresso martinis turn into tiramisu, pina coladas into upside-down cake. But the dirty martini has always had bigger, saltier ambitions.⁠
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This pizza by @katrinameynink has briny olives, a splash of vodka, salty anchovies and a whisper of garlic. It is everything you love about a dirty martini – just wearing carbs instead of crystal. ⁠
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Hit the link in our bio or visit the Good Food app for the recipe. ⁠
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📸 Katrina Meynink

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Lazy eggplant pasta with olives, p64 from Kitchen Keepers by @katrinameynink . This book includes quite a few recipes for vegetarian meals so I’m planning on trying a few this month for Vegetarian Month in the #lambsearscookbookclub . This was delicious and easy to make - roast chopped up eggplant, cherry tomatoes & garlic and blitz.

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Are you one of those people who can't imagine eating soup without the side of sourdough or a cheese-oozing toastie? These three new recipes by @katrinameynink might change all that. ⁠
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From spiced-up tomato soup with halloumi fries to a thick Massaman curry carrot soup topped with crunchy spring rolls, yes spring rolls, these bright new bowls are anything but boring. ⁠
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Hit the link in our bio or visit the Good Food app for the recipes. And never call soup boring again.⁠
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📸 Katrina Meynink

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Good recipes start with good ingredients. “From Salt to Jam” and @jacobsensaltco flavored salt tins are the perfect pairing for your kitchen🧂🍅💛

#shopwithmoxie #fromsalttojam #jacobsensaltco

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Lately I’ve realised my salad spinner isn’t really for salad anymore.
It’s become my vegetable wringer.
Going to try and post more of my hacks as I’d never gatekeep anything that makes life a little more Maximum of Flavour, Minimum of Fuss. And if a piece of equipment is taking up that much cupboard space, it needs to earn its keep.
Eggplant? Straight into the basket with a generous shower of salt and left in time out. Then I spin it into oblivion. No balancing sieves over bowls. No paper towel. No squeezing of soggy eggplant. Just water dramatically attacking the sides of the spinner. Weirdly satisfying.
Same goes for grated zucchini. Salt it, leave it, spin it. I honestly don’t think I’ll ever do it another way.
Another favourite is for slaw prep. I thinly slice cabbage on the mandolin, a red onion and grate in a carrot, then fill the whole spinner with cold water and let it chill in the fridge for a while. Lift out the basket, tip away the water and... spin to oblivion.
The result? Super crisp slaw cabbage that stays fresh in snap-lock bags for a couple of weeks without going brown. I don’t fully understand the science, but I’m very happy to benefit from it.
And if you’re making tabbouleh, soak your chopped parsley in cold water (again in the spinner basket duh) then drain before spinning it dry. It fluffs up beautifully and somehow tastes fresher. It’s one of those tiny things that makes a surprisingly big difference.
So apparently my salad spinner’s greatest achievement has been everything except salad.
What kitchen gadget are you using in a way it definitely wasn’t designed for? 👇
Also if I tagged you in this post it’s cause I knowwwww you’re gonna LOVEEEEE this hack!

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Did you miss our new Asian Braised Beef recipes this week? You’ll find them on our recipe category on the website!!

@katrinameynink takes our grass fed chuck, makes a big batch of braised beef to be used two different ways for two different meals. It’s clever. It’s delicious. 😋

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@katrinameynink - ASIAN INSPIRED BRAISED BEEF – TWO WAYS
One braised beef dish that creates two different dishes!

Here, Katrina makes one big batch of Asian braised beef and shows you how to take it in two completely different directions

▫️A crispy, unctuous pot pie that’s equal parts comfort and creativity
▫️A fresh, build-your-own bowl loaded with whatever vegetables you have on hand.

One cook, two dinners, endless possibility.

Link in our bio / stories / website

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When you ask @katrinameynink to go hard on the comfort food angle using our grass fed chuck beef, this happens…
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I don’t know what to say. It’s not possible to consider cottage pie ever again when this levitated, entirely spectacular option exists in the universe and rent free in my mind until the end of time. Chuck is transformed, bourguignon style until soft then finished with a top hat of buttery mash n cheese. This personifies comfort food in all the very best ways.

INGREDIENTS

1 tbsp olive oil
250g small golden shallots (approx. 14), peeled
150g-200g diced speck
¼ cup tomato paste
1.5-2kg chuck steak, cut into large chunks
3 tbsp seasoned flour
2 tsp salt
1 bottle red wine
300ml veal / beef stock
1kg Sebago potatoes
200ml milk
300g butter
Generous amount of finely grated Parmesan to finish

METHOD is on our website - link in our bio

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Carrots are wildly cheap right now. The good news is they are absolute overachievers in the kitchen.⁠
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Try this smoky, slightly spicy autumnal salad by @katrinameynink that holds its own against any grilled protein. You’ll have a little chermoula left over – consider it a gift. It’s just as transformative stirred into butter as it is dolloped onto fried eggs.⁠
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Hit the link in our bio or visit the Good Food app for the recipe. ⁠
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📸 Katrina Meynink

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Lasagne sheets work flat out to create impact without a bechamel in sight. Hello, fancy Thursday night dinner.⁠
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Hit the link in our bio or visit the Good Food app for @katrinameynink's recipe.⁠
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📸 Katrina Meynink

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Long weekend incoming...
All stores open until 4pm on Monday (Labour Day)

⬅ ⬅ ⬅ swipe left for our long weekend recipe suggestions! 🍽️

All three of these recipes bring flavour, comfort & joy!

(1) PORK AND FENNEL SAUSAGE GREEN LASAGNE
(2) BEEF CARBONNADE
(3) CHICKEN, CHORIZO & LEEK BAKE WITH SMOKED ALMONDS

#meatrecipes #slowcooking #lovetocook

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