Budd’s award winning range of heat and eat and value added products are the bomb! Made in-house using the same quality meats you will find in our cabinet, quality local ingredients and lots of love there’s a reason they’re so popular!
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Cooking instructions: Pre heat the oven at 180c. Bake for 30 minutes or until pastry is golden brown.
Serve with baked potato and garden salad or roasted veggies.
Pre heat oven to 180c. Bake for 45-50 minutes.
Based on your pie being cooked from fridge temperature (NOT from frozen):
1. Pre-heat your oven to 200° Celsius.
2. Leave foil base on pie, place your pie on a baking tray lined oven tray.
3. Place pie in oven and cook for 30 minutes or until pastry is golden brown.
Based on your pie being cooked from frozen:
1. Pre-heat your oven to 200° Celsius.
2. Leave foil base on pie, place your pie on a baking tray lined oven tray.
3. Place pie in oven and cook for 45-50 minutes or until pastry is golden brown.
place in a pre heated oven 180c for 30-40 minutes or until top is golden.
Serve with fries, potato wedges and a salad of your choice.
Based on your pie being cooked from fridge temperature (NOT from frozen):
1. Pre-heat your oven to 180° Celsius.
2. Cook for 45 minutes
2. Serve with greens.
Based on your pie being cooked from frozen:
1. Pre-heat your oven to 180° Celsius.
2. Place pie in oven and cook for 55 – 60 minutes
3. Serve with greens.
Serves 3 – people.
Cooking Instructions:
Shallow fry the kiev in a fry pan and finish off in the pre heated oven (180c) for 30 minutes.
Or:
Pre Heat your oven to 180c
Give your kiev a good coating with some spray oil and cook for 40 minutes or until the kiev is golden brown.
NOTE: Be sure not to over cook otherwise the garlic butter wil leak out of the kiev.
Preheat the oven to 140°C
Using a sharp knife, score the skin around the knuckle. Starting at the opposite end, lift the skin with your fingers and gently separate between the skin and the fat layer. Trim and score the ham fat in a diamond pattern. If you are using the Butt end – same applies other than the knuckle step.
Line a large baking tray with baking paper and place a wire rack on the tray to elevate the ham.
Generously brush ham with 1926 glaze, place uncovered ham into a pre-heated oven (sub in your own glaze if you are not using 1926 glaze)
Baste the ham with glaze at 15 minutes intervals. For total cooking time – allow 30 minutes per kilo,
Allow the ham to rest for 10 -15 minutes before slicing.
COOKING INSTRUCTIONS:
Based on your pie being cooked from fridge temperature (NOT from frozen):
1. Pre-heat your oven to 200° Celsius.
2. Leave foil base on pie, place your pie on a baking tray lined oven tray.
3. Place pie in oven and cook for 30 minutes or until pastry is golden brown.
Based on your pie being cooked from frozen:
1. Pre-heat your oven to 200° Celsius.
2. Leave foil base on pie, place your pie on a baking tray lined oven tray.
3. Place pie in oven and cook for 45-50 minutes or until pastry is golden brown.
Cover with al foil and cook at 180c for 30 – 40 minutes, remove al foil and cook for further 10 minutes..
Cover with al foil and cook at 180c for 30 – 40 minutes, remove al foil and cook for further 10 minutes.
Remove your roast from the packaging and pat dry with paper towel. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
The Crackling
Hot Water Method: When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
Dry Method: When you’re ready to cook, put your pork in a dish. Pat dry thoroughly with paper towel Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
- Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 35 minutes.
- Turn the oven down to 160°C and cook for 40-45 minutes per kg, depending on how well you like your roast cooked.
- Once cooked, let the roast rest for 10-15 minutes before slicing.
Remove pork loin roast from packaging taking note of weight and pat dry with paper towel.
Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
Rub the rind well with oil and sea salt massaging well into the scored areas.
Place the pork loin roast on a wire rack in a deep roasting pan, then place in preheated oven at 240⁰C for 40 minutes. Do not open oven door during this period.
Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg.
Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing.
Remove your roast from the packaging and pat dry with paper towel. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
The Crackling
Hot Water Method: When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
Dry Method: When you’re ready to cook, put your pork in a dish. Pat dry thoroughly with paper towel Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
- Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 35 minutes.
- Turn the oven down to 160°C and cook for 40-45 minutes per kg, depending on how well you like your roast cooked.
- Once cooked, let the roast rest for 10-15 minutes before slicing.
Option 1:
Bake in the oven for 30 minuites at 180c. Add a tablespoon of sour cream and cxook for a further 10 minutes.
Option 2:
Stir fry in a wok until beef is cooked, add sour cream and cook for 10 minutes.
Serve with pasta or rice and greens.
Pre heat oven to 180c. Bake for 40 minutes.
Pre heat oven to 180c. Bake for 30-40 minutes.
Cook at 180c for 30 minutes.
Based on your pie being cooked from fridge temperature (NOT from frozen):
1. Pre-heat your oven to 180° Celsius.
2. Leave foil base on pie, place your pie on a baking tray lined oven tray.
3. Place pie in oven and cook for 30 minutes or until pastry is golden brown.
Note: This product maybe frozen.
Based on your pie being cooked from fridge temperature (NOT from frozen):
1. Pre-heat your oven to 200° Celsius.
2. Leave foil base on pie, place your pie on a baking tray lined oven tray.
3. Place pie in oven and cook for 40 minutes or until pastry is golden brown.
Based on your pie being cooked from frozen:
1. Pre-heat your oven to 200° Celsius.
2. Leave foil base on pie, place your pie on a baking tray lined oven tray.
3. Place pie in oven and cook for 60 minutes or until pastry is golden brown.
Cover with al foil and cook at 180c for 30 – 40 minutes, remove al foil and cook for further 10 minutes.
A party classic or a quick easy midweek dinner.
Simply oven bake for 25 minutes at 180 degrees.
Pop them in the oven or air fryer at 180c for approx 30 minutes.
Serve with salad or summer veggies.
- Pre-heat oven to 170°c.
- Transfer your Turducken to a deep baking tray and massage the outer bird with a simple Basting Marinade of 4 tbs olive oil, 60g melted butter, 2 cloves of fresh garlic roughly chopped, 6 sprigs of thyme, 1 tablespoon Maple Syrup, sea salt and cracked pepper.
- Add a cup of vegetable or chicken stock to the bottom of the baking tray. (This will keep your turducken moist and succulent as well as assist with basting juices and extending the gravy)
- Place your turducken in the oven covered loosely with foil to stop the skin from burning and drying out.
- You need to bake your turducken for approximately 40min per kilo. Your 4.5-5kg turducken will take approximately 3hours to roast.
- Remove your roast every 20 – 40mins and baste it with the cooking juices that are in the bottom of the baking tray.
- After 2 hours probe with your Meat Thermometer, or skewer to start testing for “doneness”.
- Remove the foil completely from your turducken for the final 40 mins to brown the breast.
- If unsure, your turducken is cooked when juices run clear after being pierced in the breast with a skewer.
- Allow your turducken to rest in a warm place for approximately 20 minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
- While your turducken is resting, strain the juices from the baking tray to make a rich accompanying gravy.
- Pre-heat oven to 170°c.
- Transfer your Turducken to a deep baking tray and massage the outer bird with a simple Basting Marinade of 4 tbs olive oil, 60g melted butter, 2 cloves of fresh garlic roughly chopped, 6 sprigs of thyme, 1 tablespoon Maple Syrup, sea salt and cracked pepper.
- Add a cup of vegetable or chicken stock to the bottom of the baking tray. (This will keep your breaat turducken moist and succulent as well as assist with basting juices and extending the gravy)
- Place your breast turducken in the oven covered loosely with foil to stop the skin from burning and drying out.
- You need to bake your breast turducken for approximately 40min per kilo. Your 3.5kg turducken will take approximately 2 hours to roast.
- Remove your roast every 20 – 40mins and baste it with the cooking juices that are in the bottom of the baking tray.
- After 2 hours probe with your Meat Thermometer, or skewer to start testing for “doneness”.
- Remove the foil completely from your breast turducken for the final 40 mins to brown the breast.
- If unsure, your breast turducken is cooked when juices run clear after being pierced in the breast with a skewer.
- Allow your breast turducken to rest in a warm place for approximately 20 minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
- While your breast turducken is resting, strain the juices from the baking tray to make a rich accompanying gravy.
Here;s a simple recipe to help you roast your Turkey Breast to perfection. Using butter, herbs, salt, and pepper the end result is tender juicy meat and CRISPY skin, and all in just 90 minutes!
1 cup unsalted butter, softened
3 sprigs fresh rosemary
10 leaves fresh sage
1 tablespoon fresh thyme
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 turkey breast , 1.8 – 2.7kg, patted dry
Preheat the oven to 170 degrees C fan forced. Set up oven so there is only the bottom rack. Add the turkey breast to a large roasting pan and pat dry with paper towels inside and out.
Mash the butter, herbs, salt and pepper in a small bowl. Set 2-3 tablespoons aside for later.
Use the back of a spoon to lift the skin from the turkey breast and spread butter inside. Smooth the skin back down to spread the butter all over the breast. Be careful not to tear the skin as the butter will drip out when cooking.
Roast for 90 minutes, or until the innermost part of the breast is cooked to your liking, but at least 75 degrees C. Top with remaining butter and let rest for 20 minutes before serving.
Make sure your oven is set up with the racks arranged so the turkey will fit – If you are ordering a large turkey make sure your oven is big enough to roast it! Same applies if you are cooking it on a weber or other covered BBQ – make sure the turkey is not touching the cover when its closed – sounds obvious – but it happens!
Apart from that just follow the recipe and all will be good!
Ingredients
1 onion, quartered
fresh bay leaves, to flavour and serve
1 4.5-5.6kg turkey, giblets removed
1 quantity of stuffing (use your favourite stuffing recipe)
85g butter, softened
1 whole nutmeg
10 rashers streaky bacon
glass of red wine, such as Merlot
STEP 1
Heat oven to 170C (fan forced). Put the onion and a large sprig of bay in the cavity between of the turkey. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
STEP 2
Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (bathroom scales are good for this.)
STEP 3
Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
STEP 4
Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times.
STEP 5
To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
STEP 6
Transfer the turkey to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with bay and serve.
