April 29, 2017/
- 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.
- 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.
March 31, 2017/
4 lean pork loin or scotch fillet steaks
1 tablespoon oil
Salt & pepper
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
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 Ragout
January 9, 2017/
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
- 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.
March 29, 2016/
February 8, 2016/
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
- Combine all the ingredients with the pork and mix well.
- Allow to marinate for 30 minutes (or up to 24 hours refrigerated).
- Thread pork onto the soaked skewers.
- Cook pork skewers on pre-heated griddle plate or BBQ for 4 – 5 minutes each side, turning and basting frequently.
- Serve hot with fresh salad.
Notes: capsicum and buk choy may be threaded
alternately with the pork for a delicious difference.
Courtesy Australian Pork
2 x 2cm thick pork fillets
Salt and pepper
4 ripe Roma tomatoes, sliced
Fresh Mozzarella balls, thickly sliced
Salt and pepper
Fresh basil leaves
Preparation Time 5 minutes
Cooking Time 25 minutes
- Trim pork fillets and season with olive oil, salt and pepper.
- Pre-heat a pan, griddle pan or BBQ to a medium-high heat.
- 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.
- To prepare the salad, simply slice tomatoes and Mozzarella balls, drizzle with olive oil, season with salt and pepper and garnish with basil.
- 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.
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
Preparation Time 5 minutes (plus marinating time)
Cooking Time 10 minutes
- Trim pork cutlets to your liking.
- Combine the herbs, tomato paste, lemon juice and zest, balsamic vinegar and olive oil together in a glass bowl and mix well.
- Marinate the pork cutlets for as long as possible, up to 24 hours.
- 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.
- 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