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The
recipes on this page are:
Cervena®
Medallions - The Duncan & Co. Method
Cervena®
Stir-Fry with Mushrooms, Beans, Red Pepper and Cashew Nuts
For
other cervena recipes click here
Cervena
Cooking Guidelines
Cervena
is naturally tender and requires no marinating. The cooking suggestions
given here are a guide only, as pan and grill temperatures will
vary. Times are based on a preheated pan, grill or oven.
Steaks,
Medallions, Butterfly Steaks, Noisettes:
- Cook
over high heat 2 minutes each side.
Roasts:
- Seal
meat over high heat. Cook in a preheated 220 C (450 F) oven, allowing
3 minutes for every 2.5 cm (1 inch) of thickness.
- Minimum
15 minutes for rare roasts.
- Rest
for 5 to 8 minutes.
- Cook
over high heat for 30 to 40 seconds.
Cervena®
Medallions - The Duncan & Co. Method
Duncan
and Company
If
you like the tenderness, taste, and healthy eating that is "Duncan
Cervena", and you don't want to muck around with a fancy recipe,
here's the way that the team at Duncan & Co. barbecue Duncan
Cervena Medallions.
Ingredients
Cervena Medallions
Method
Duncan
Cervena Medallions are easy to cook properly - they are also very
easy to stuff up if attention is not paid to timing and heat.
What is needed is a very high heat, and a very quick cook.
- Thaw
the steaks simply by leaving the trays out of the freezer for
an hour or two and allow them to come to room temperature.
- Remove
from the package by tearing the film off the top.
- Pour
off any "drip" and put the Medallions in a dish and
add a liberal quantity of cooking oil and leave to stand until
you are ready to cook. (If the Medallions are covered in oil,
they will keep for up to a week like this in the fridge).
- When
time to cook, preheat the BBQ (plate better than grill) till it's
very hot (ours starts smoking). If you can't barbecue, a cast
iron frying pan or skillet on the stove is best, but be prepared
for plenty of splatter and smoke.
- Also,
preheat your oven to, say 200 degrees Celsius and place a heat
resistant dish in it.
- Make
sure all the other parts of the meal are organised and ready before
cooking the Cervena as it cooks quickly and must be eaten quickly
when hot - not left in a warming drawer for any length of time.
- Pour
a little oil from the dish containing the steaks onto the BBQ
plate and then quickly put the steaks on the plate - turn after
no more than 60-120 seconds, giving the other side the same time.
The Medallions may catch fire (flambe). This is very spectacular
and usually impresses guests, but watch the eyebrows and your
smoke alarm (and of course pretend it's all part of your skill
as a "Chef").
- Remove
from the heat, place in the pre-heated dish, and place in the
hot oven for 3-5 minutes.
- Remove
from the oven, grind some pepper over the medallions and serve.
(The juice in the dish is great poured over the meat.)
Thanks
to the Cervena Council of New Zealand
for this recipe.
Cervena®
Stir-Fry with Mushrooms, Beans, Red Pepper and Cashew Nuts
Serves 4
Ingredients
2 tbsp olive oil
200gm (7oz) mushrooms, sliced
454gm/1 lb Cervena stir-fry
2 tbsp each of soy sauce and white wine
1/2 tsp sugar
1-2 tsp sesame oil
250gm (9oz) green beans, halved
1 red pepper, thinly sliced
2 tsp fresh ginger, minced
2 cloves garlic, crushed
2 tsp cornflour
1 tbsp water
100gm (4oz) cashew nuts, roasted
Optional: water chestnuts, beansprouts
Method
Heat
1 tbsp of olive oil in a wok or frypan. Add mushrooms and cook until
lightly browned. Remove from pan and reserve.
Combine
Cervena with soy sauce, white wine, sugar and sesame oil.
Steam
or microwave beans and red pepper for 2 minutes to par-cook.
Add
remaining 1 tbsp of olive oil to pan and increase heat to high.
Stir fry ginger, garlic and Cervena over high heat for 2-3 mminutes.
Return mushrooms to pan and mix in beans and red pepper.
Mix
cornflour to a paste with water. Add to stir fry and stir over high
heat for 1 minute just to thicken. If adding beansprouts, stir through
in the final 30 seconds of cooking. Do not overcook.
Sprinkle
with cashew nuts and serve immediately. Accompany with rice or pasta.
For
some other great Cervena recipes chose from the ones below courtesy
of the Cervena Council of New Zealand:
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