Our Favorite Recipes

Ingredients

1/3 cup teriyaki sauce, plus additional for basting

1 clove garlic, chopped 

1/4 pound OFFcutz chicken livers, trimmed, rinsed and cut into 24 (1/2-inch) pieces 

12 canned whole water chestnuts, drained and halved 

12 slices bacon, halved crosswise 

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Instructions

1. Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.

2. Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.

3. Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.

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INGREDIENTS

1 OFFcutz premium Kangaroo Fillet

1 Tablespoon Extra Virgin Olive Oil

1 Teaspoon Kosher Salt

1/2 Teaspoon Thyme

1 Teaspoon Fresh Grounded Black Pepper

4 Tablespoon Worcestershire Sauce

1/2 Teaspoon Sugar

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Instructions

1. Heat the oil in a heavy nonstick pan.

2. Rub all sides of the meat w/ the salt, pepper and thyme.

3. Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.

4. Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.

5. Reduce heat slightly and cook until just a little pink inside of each piece.

6. Stir remaining sauce into pan juices.

7. Serve meat with the pan juices.

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• 2 OFFcutz Australian bred pork knuckles, fresh, uncured, unsmoked

• 1 tsp black peppercorns

• 4 bay leaves

• 4 juniper berries

• 1 large onion, peeled and quartered

• 1 tbsp caraway seeds

• salt

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Instructions

1. Bring water in a big pot to a boil, add 2 tsp salt, quartered onions, peppercorns, bay leaves, and juniper berries. Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks. They should be covered with water. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.

2.After 90 minutes use tongs to remove the pork knuckles from the water and use a sharp knife to incise the skin in a diamond pattern.

3.Preheat oven to 390°F (200°C) and rub the pork knuckles with caraway seeds and salt. Place the hocks on a rack in a roasting pan and bake for about 90 minutes in the middle of the oven. Turn the pork hocks after 45 minutes.

4.To crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on them because the skin can get burned pretty quickly. It will crackle and get super crispy.

5. Serve immediately and enjoy