Beef Tomato and Olive Casserole

PREPARATION TIME: Cook Time:

 Beef, tomato and olive casserole

  • 1 kg chuck or boneless shin/gravy beef
  • 1 large onion, finely diced
  • 2 cloves garlic, sliced
  • 1 stick celery, finely diced
  • 1 carrot, finely diced
  • 2 tbsp plain flour
  • 2½ cups beef stock
  • 400 g can cherry tomatoes
  • 1 cup green olives
  • parsley leaves to serve

1.Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 about tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.2.Reduce heat in the pan, add a little oil, add onion, garlic, celery and carrot, cook for 1–2 minutes, and stir occasionally.3.Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock, stirring well. Add the cherry tomatoes and olives, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. Sprinkle with parsley leaves to serve. Cooked pasta like macaroni would be good to serve with this casserole.Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.

  • Don’t rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
  • Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
  • Best beef cuts for or casseroling: Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook). Topside, Round and Blade take 1-1½ hours to cook.

Braised Lamb Shanks with Pearl Cous Cous, Peas & Mint

PREPARATION TIME: Cook Time:

 Braised lamb shanks with pearl cous cous, peas and mint

  • 4 lamb shanks
  • 2 onions, sliced
  • 1 cup white wine
  • 3 cups chicken stock
  • 1 cup pearl cous cous
  • 1 cup frozen peas, rinsed
  • Juice and zest of 1 lemon
  • ¼ cup mint leaves, chopped
  • Dressed baby kale leaves, to serve

1.Preheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Brush the shanks with olive oil and cook for 8 minutes or until coloured all over.2.Transfer the shanks to a plate and add the onions to the casserole. Cook for 2 minutes or until coloured then add the shanks back in with the wine and stock. Bring up to the boil, cover and place in the oven for 2 ¼ hours or until very tender.3.Add the cous cous, making sure it is all immersed in the liquid. Cover and cook for 15 minutes, adding the peas for the last few minutes.4.Stir in the lemon zest and mint. Season with salt and pepper and add lemon juice to taste. Serve with a side dish of dressed baby kale leaves.

  • 1. Pearl cous cous, or Israeli cous cous are small, round pasta balls, much bigger than regular cous cous. It is available from supermarkets or delicatessens.
  • 2. For a gluten free option you could substitute the cous cous with cooked beans or lentils.
  • 3. For a savoury hit, try sprinkling the cooked cous cous with some grated pecorino or parmesan cheese.

Pork medallions with pear, rocket & toasted almond salad

Pork medallions with pear, rocket & toasted almond salad

10 minutes
15 minutes
4
Ingredients:

4 x 150g lean pork fillet medallions, 2cm thick

1 tablespoon olive oil

Salt and pepper

 

Salad:

150g rocket leaves, washed

2 small ripe pears, thinly sliced

½ lemon, juiced

1 small bulb of fennel, finely shaved

¼ cup flaked almonds, toasted

 

Dressing:

½ lemon, zested & juiced

1 tablespoon seeded mustard

2 tablespoons olive oil

2 tablespoons ver juice or malt vinegar

1 teaspoon brown sugar

Pinch salt

Cooking Instructions:

1. Brush the pork fillet medallions with a little oil and season with salt & pepper.

2. Pre-heat the griddle pan for 1-2 minutes over a medium heat.

3. Place the pork medallions on the griddle pan and cook for 6 minutes, turn the steak and cook for a further 2 minutes. Remove steak from the pan and rest in a warm place for 2 minutes.

4. Combine the prepared salad ingredients in a large bowl and toss lightly to combine.

5. Place the dressing ingredients into a large jar and shake well to combine.

6. Dress salad just prior to serving with juicy pork medallions. Garnish with lemon or extra almonds.

 

Notes: Pork fillet medallions may be replaced with pork loin steaks, pork leg steaks or pork fillet medallions.

Recipe Courtesy of Australian Pork

pork.com.au

Pork loin steak kilpatrick with buttered almond beans and asparasgus

30 minutes
4

Ingredients:

4 lean pork loin or scotch fillet steaks

1 tablespoon oil

Salt & pepper

 

Sauce:

50g butter

2 French shallots, finely chopped

1 clove garlic, finely chopped

3 rashers bacon, sliced

100g mushrooms sliced

½ cup red wine

2 tablespoons Worcestershire sauce

½ cup chicken stock

1 cup cooking cream

 

To Serve:

roasted chat potatoes

buttered green beans & asparagus

toasted almonds to garnish

Cooking Instructions:

1. Brush the pork scotch fillet steak with a little oil and season with salt & pepper.

2. Pre-heat the griddle pan for 1 -2 minutes over a medium heat.

3. Place the pork steak in the griddle pan and cook for 6 minutes, turn the steak and cook for a further 2 minutes. Remove steak from the pan and rest in a warm place for 2 minutes.

4. Melt butter in a medium pan and sauté the shallots, garlic, bacon over a medium heat for 2 -3 minutes. Add the mushrooms to the pan and cook for a further 2 minutes.

5. Stir in the red wine, worcestershire sauce and chicken stock over a medium heat, stirring occasionally, until the liquid has reduced by half.

6. Finally stir in the cooking cream until sauce is smooth and creamy. Season to taste.

7. Arrange the pork scotch fillet steak on a serving platter and accompany with prepared vegetables. Drizzle steak with kilpatrick sauce. Garnish with toasted almonds.

Recipe Courtesy of Australian Pork

Beef Sirloin Steak with Mushroom Ragout

Beef Sirloin Steak Ragout

|Beef-Sirloin-Steak-with-Mushroom-Ragout[1]

Servings

4

Ingredients

4 Australian beef steaks (sirloin, ribeye, strip loin or tenderloin)
1 tablespoon olive oil
1 tablespoon butter
1 pound sliced mixed mushrooms such as portobello, Swiss brown, button, oyster, enoki, shitake
1 cup cream
salt and pepper to taste

Method

Coat steaks in oil and place on a very hot grill or hot plate. Cook on both sides 1-2 minutes. Reduce heat and continue cooking 3-4 minutes or until done.

Remove steak from hot plate/grill and wrap loosely in foil and allow to rest 5 minutes before serving.

Add the butter and mushrooms to the pan and cook until softened.

Add cream and simmer until reduced and thickened. Season with salt and pepper. Serve piled on top of steak with boiled parsley potatoes and steamed green beans.

Recipe Courtesy of Australian-Beef.com

Lamb chops with Feta, Tomato and Asparagus

mlaimages

Dinner’s on the table in less than 20 minutes with this easy lamb chop and salad idea. Add variety by rubbing the lamb with a dried herblike mint or oregano, it’s a great way to add a flavour twist to the lamb.

REPARATION TIME: Cook Time:

  • 8 -12 lamb chops or cutlets
  • 2 bunch asparagus, trimmed
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 12 cherry tomatoes, quartered
  • ⅓ cup of crumbled feta cheese
  • wedges of lemon, new potatoes and green salad to serve
1.Place the lamb chops and asparagus in 2 separate dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.2.Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.3.Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender. To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.

 Essential tip

  • When you barbecue don’t turn the meat too often, the rule is – turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.

Ginger Maple Pork Steaks

Ginger maple pork steak

Ingredients:

4 lean pork medallions or scotch fillet steaks
2 cm fresh ginger, peeled and grated
100 mL green ginger wine
2 tblsp olive oil
¼ cup maple syrup
½ cup maple syrup, extra
Crispy roast potatoes to serve
Salad to serve

Cooking Instructions:

1. Trim pork and place in a shallow non-metallic dish.  Whisk together ginger, green ginger wine, olive oil and maple syrup and pour over the pork steaks. Allow to marinate for up to 4 hours, turning frequently.

2. Pre-heat a pan, griddle pan or BBQ to a medium-high heat.

3. Cook the steaks for 6 minutes on one side without turning.  Turn over once and cook for a further 2 minutes.

4. Remove steaks from the heat and rest for 2 minutes before serving.

5. Serve drizzled with a little maple syrup, crispy roast potatoes and green salad.

Hoi sin pork and sweet chilli kebabs

Hoi Sin Pork and Sweet Chilli

 

Ingredients:

500 g lean diced pork
½ cup hoi sin sauce
2 tblsp soy sauce
¼ cup sweet chilli sauce
2 tblsp pink pickled ginger, finely chopped
2 tsp garlic, finely chopped
12 wooden skewers, soaked
Salad to serve

Preparation Time 15 minutes (plus marinating time)

Cooking Time 20 minutes

Serves 4

Cooking Instructions:

  1. Combine all the ingredients with the pork and mix well.
  2. Allow to marinate for 30 minutes (or up to 24 hours refrigerated).
  3. Thread pork onto the soaked skewers.
  4. Cook pork skewers on pre-heated griddle plate or BBQ for 4 – 5 minutes each side, turning and basting frequently.
  5. Serve hot with fresh salad.

Notes: capsicum and buk choy may be threaded

alternately with the pork for a delicious difference.

Courtesy Australian Pork

BBQ pork fillet with Caprese salad

BBQ pork fillet with Caprese Salad

 

Ingredients:

2 x 2cm thick pork fillets
Olive Oil
Salt and pepper
Caprese Salad:
4 ripe Roma tomatoes, sliced
Fresh Mozzarella balls, thickly sliced
Olive Oil
Salt and pepper
Fresh basil leaves
Balsamic glaze

Preparation Time 5 minutes

Cooking Time 25 minutes

Serves 2-3

Cooking Instructions:

  1. Trim pork fillets and season with olive oil, salt and pepper.
  2. Pre-heat a pan, griddle pan or BBQ to a medium-high heat.
  3. Cook fillets for 6 minutes on one side without turning.  Turn over once and cook for a further 2. Remove and allow to rest for a further 2 minutes.
  4. To prepare the salad, simply slice tomatoes and Mozzarella balls, drizzle with olive oil, season with salt and pepper and garnish with basil.
  5. Slice the pork fillet diagonally into thick slices and serve

with Caprese salad, finishing with a little balsamic glaze.

Notes: fresh Mozzarella and Bocconcini is the same thing.

Buffalo Mozzarella or goat fetta can also be used.

BBQ Herbed Cutlet

 

 

BBQ Herbed Cutlet with Border

Ingredients:

4 pork loin cutlets
2 tblsp flat parsley leaves, chopped
2 tblsp mint leaves
2 sprigs thyme
2 tblsp tomato paste
1 lemon, zested and juiced
1 tblsp balsamic glaze
1 tblsp olive oil

To serve: Fresh parsley leaves, Boiled new potatoes
Peas

Preparation Time 5 minutes (plus marinating time)

Cooking Time 10 minutes

Serves 4

Cooking Instructions:

  1. Trim pork cutlets to your liking.
  2. Combine the herbs, tomato paste, lemon juice and zest, balsamic vinegar and olive oil together in a glass bowl and mix well.
  3. Marinate the pork cutlets for as long as possible, up to 24 hours.
  4. Cook pork cutlets on a preheated griddle plate on medium heat for 4 – 5 minutes on each side. Remove and rest in a warm oven for up to three minutes.
  5. Serve BBQ herb cutlets with boiled new potatoes,

mint and peas.

Notes: this marinade is also delicious on a pork

scotch roast served with warm potato salad.

Courtesy Australian Pork


Contact M&A Butchery

Address:
62 King Road, Wilberforce
New South Wales, 2756

Phone: (02) 4575 1233
Fax: (02) 4575 1209

Email: enquiries@mabutchery.com

Trading Hours:
7am - 6pm Monday to Friday
7am - 2pm Saturday
Closed on Sundays

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