Citrus-Soy Australian Beef Ribeye Steak with Corn and Pepper Medley

Preparation Time

Under 30 minutes


2 pounds Australian beef ribeye steak
3 tablespoons olive oil
Juice of 2 oranges
3 tablespoons soy sauce
1 tablespoon honey
2 citrus fruits of choice, segmented and seeded
(try orange, grapefruit, tangerine)


Combine orange juice with soy sauce and honey. Pour marinade over steak in a shallow dish or plastic bag, cover and refrigerate 30 minutes.

Drain marinade from beef and pour into small saucepan. Bring to a boil, then reduce heat and simmer until mixture has thickened slightly, about 5 minutes. Keep warm.

While the marinade cooks, pat steak dry with paper towel. Heat 2 tablespoons olive oil in a pan and add beef. Cook on medium high heat 3-4 minutes each side for medium rare or until cooked to your liking.

Place the steak on a plate, cover loosely with foil, and allow to rest 5 minutes.

Just before serving, add segmented fruit to the cooked marinade and crush slightly to release their juices. Pour the the warm marinade mixture over the steak. Serve with Corn and Pepper Medley.

Corn and Pepper Medley Ingredients

2 green onions, sliced
kernels from 4 ears fresh corn
2 red peppers, finely diced
3 tablespoons white wine
4 leaves fresh basil, shredded

Corn and Pepper Medley Method

Heat remaining 1 tablespoon oil in non-stick pan and add onion, corn and peppers. Cook, stirring, for 1-2 minutes.

Then add wine and continue to cook 1-2 minutes or until just cooked but still crisp. Stir in basil.

Courtesy: MLA

Five-Spice Australian Lamb Shoulder Chops & Grapefruit-Fennel Salad

Servings – 4


20 minutes to overnight

Preparation Time

20 minutes

Cooking Time

10 minutes


8 Australian Lamb shoulder chops, trimmed

Marinade Ingredients

1 teaspoon five-spice powder
1 tablespoon honey, softened
1 tablespoon soy sauce
2 tablespoons red wine

Salad Ingredients

1 ruby grapefruit, segmented and pith removed
1 small bulb fennel, white part only, finely sliced
½ bunch cilantro, chopped
1 bunch watercress
1 tablespoon olive oil
1 tablespoon lemon juice
Sea salt and freshly ground pepper, to taste

To Serve (optional)

Loaf of sourdough bread


Place the lamb chops in a flat dish. Combine the five-spice powder, honey, soy and wine and mix well. Pour over the chops, turning chops so they are fully coated in mixture. Cover and marinate 20 minutes or overnight.

To make the salad, combine the grapefruit, fennel, cilantro and watercress in a bowl. Whisk together the oil and juice, season with salt and pepper to taste, and toss through the salad.

Heat a barbecue to medium and grill the chops, turning occasionally, for 8-10 minutes or until cooked as desired.

Serve with the salad and a loaf of sourdough bread.

Courtesy: MLA

 minutes (plus marinating time)
10 minutes

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

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

Spiced Honey and Orange Glazed Ham

  • 4.5 – 5 kg leg of Australian ham
  • ¾ cup orange juice
  • ½ tsp nutmeg
  • 1 cup honey
  • 1 cup orange marmalade, sieved
  • ¼ cup grand marnier or whisky
  • 60 cloves to stud ham

To serve:

  • Roasted vegetables
  • Mustard
Cooking Instructions:
  1. Pre-heat oven to 170°C.
  2. Using a sharp knife, remove the rind (skin from the ham) carefully to expose the fat.
  3. Score the fat into diamonds and stud the ham with cloves.
  4. Combine the orange juice, nutmeg, honey, orange marmalade and grand marnier into a small saucepan and heat over a low heat until ingredients have dissolved and continue to simmer until liquid is reduced by half.
  5. Place ham into a large baking dish and brush with the glaze.
  6. Bake ham in the pre-heated oven at 170°C for 1 hour, basting frequently.
  7. Serve hot with festive roasted vegetables and red currants.

Note: mustard or chopped herbs may also be added to the glaze for Christmas.

Source: Australian Pork

Roast Hints

Roast with crackling

To help you cook the crispiest crackling, there are three things you need: heat, oil and salt.

  • Firstly, preheat oven to 220°C
  • Pat the surface of the rind dry with paper towel
  • Rub a little oil and salt well into the scored rind
  • Cook for 20 minutes at 220°C (this will begin the crackling process), then turn down oven to 180°C and cook for 45 minutes per kg
  • Rest for 5-10 minutes and enjoy!

Roast without crackling

  • Preheat oven to 180°C
  • Gently sear roast in a hot pan
  • Place in oven and cook for 45 minutes per kg to finish
  • Rest for 5-10 minutes and enjoy!

Remember, pork is at its juicy best when cooked medium.

What size roast should you choose?

Use this as a guide to help you select your roast.

Bone-in roast 250 g per person 6 people = 1.5 – 1.8 kg roast
Boneless roast 200 g per person 6 people = 1.2 – 1.5 kg roast

Source: Australian Pork

BBQ Pulled Pork Sandwich

BBQ Pulled Pork Sandwich Ingredients

  • 2 onions, sliced
  • 3 bay leaves
  • 1 tbsp each mustard powder and smoked paprika
  • 1½ -2kg pork shoulder, boned with rind attached and tied (ask your butcher to do this)
  • 140g tomato ketchup
  • 4 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 3 tbsp soft dark brown sugar
  • 2 French stick, sliced into rolls, and coleslaw, to serve

BBQ Pulled Pork Sandwich Recipe

Step 1
Heat oven to 160C/140C fan/gas 3. Scatter the onions and bay leaves in the bottom of a large roasting tin. Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices. Place the pork, rind-side up, on top of the onions. Pour 200ml water into the bottom of the tin, wrap well with foil and bake for 4 hrs. This can be done up to 2 days ahead – simply cover the tray in foil and chill until ready to barbecue.

Step 2
Light the barbecue. In a bowl, mix the ketchup, vinegar, Worcestershire sauce and brown sugar. Remove the pork from the tin and pat dry. Place the roasting tin on the hob, pour in the ketchup mixture and bubble vigorously for 10-15 mins until thick and glossy. Remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the sauce mixture over the meat.

Step 3
Once the barbecue flames have died down, put on the pork, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins. The meat will be very tender, so be careful not to lose any between the bars. Alternatively, heat a combined oven-grill to high, place the pork on a baking tray and cook each side for 10-15 mins until nicely charred.

Step 4
Lift the pork onto a large plate or tray. Remove string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into rolls and serve with extra sauce and a little coleslaw.

Source: BBC GoodFood

Roast Lamb

Roast Lamb Ingredients

  • 8 garlic cloves, roughly chopped
  • 1 bunch flat-leaf parsley, roughly chopped
  • 2 tbsp lard, melted
  • 1.2 kg lamb shoulder with bone
  • 125 ml(½ cup) dry white wine
  • patatas fritas, to serve

Roast Lamb Recipe

Step 1
Using a mortar and pestle, grind garlic, 1 tbsp salt and parsley to form a paste. Pour lard over lamb, then coat lamb in garlic paste.

Step 2
Preheat oven to 160°C. Heat a frying pan over medium-high heat. Add lamb and cook, turning, for 5 minutes or until lightly browned all over. Transfer to a roasting pan and pour white wine into base.

Step 3
Roast for 2½ hours, then cover with foil and cook for another hour until meltingly tender. Rest, loosely covered with foil, for 20 minutes before carving. Serve with patatas fritas.

Source: SBS Food

Chicken Schnitzel

Cook up some tender chicken schnitzel with a lovely golden coating in no time. This recipe is easy, and should take you from zero to “Yum” in about twenty minutes.

Chicken Schnitzel Ingredients

  • 2 large chicken breasts
  • 150 g (1 cup) plain flour
  • salt and pepper
  • 1 egg
  • 1 tbsp water
  • 2 cups dry breadcrumbs
  • 500 ml (2 cups) vegetable oil

Chicken Schnitzel Recipe

Step 1
Place the chicken breasts on a chopping board and use a sharp knife to slice horizontally through the breasts to create two or three (depending on the thickness) thin, even slices per breast. Flatten the slices with a meat mallet.

Step 2
Lay out three wide bowls. Put the flour in one and season it with salt and pepper. In another, beat the egg with the water. Place the breadcrumbs in the other.

Step 3
Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess. Dip into the egg then coat with breadcrumbs.

Step 4
Heat a deep frying pan with the oil and fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side. When cooked, stand upright in a deep bowl lined with paper towel to drain. Cook the remaining schnitzels.

Serve with mashed, boiled or fried potatoes.

Source: SBS Food

Contact M&A Butchery

62 King Road, Wilberforce
New South Wales, 2756

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

Email: sales@mabutchery.com

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

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