Steak ParmigianaJanuary 30, 2001 The New Zealand Beef and Lamb Marketing Bureau http://www.nzbeeflamb.co.nz is running a new television campaign here in New Zealand. The current ad shows three men stranded on the tattered remains of a life raft in the middle of the ocean. One of them describes, in succulent detail, the meal of his fantasies. His companions are drooling when their raft slams into a rescue ship and a rope ladder is lowered. "Doesn't it always happen - just when you're about to have dinner," groans one. The meal of their dreams was a Steak Parmigiana and features on an excellent website recently launched by the bureau, http://www.recipes.co.nz. The site has a large selection of meals to suit any occasion and budget. It includes everyday beef and lamb dishes, special occasion meals, easy mince dishes and meals for families with babies and toddlers. There are also recipes from Kiwi chefs Allyson Gofton and Greg Heffernan. The bureau's website is undergoing a major upgrade and now includes a cooking segment that details meat cuts, meat cookery information, notes for maintaining quality and food safety tips. An education segment is also being developed, with interactive activities for kids, and online quizzes. But back to the recipe that had the stranded drooling. I think half and half chicken stock and white wine is a good choice for the sauce. Steak Parmigiana 6
x 150-200g grilling or frying Quality Mark steaks Grill or fry steaks evenly on both sides to desired degree of doneness. Top with cheese and place on an oven tray. saute onion and garlic in heated oil. Add wine (or stock) and simmer 1-2 minutes. Whisk in butter, season and remove from heat. Add olives and basil, toss together. Heat steaks until the cheese melts. Serve with the sauce, pasta and greens. Serves 6 © The New Zealand Beef and Lamb Marketing Bureau
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