Recipes with ingredients from our Butcher Shop
 

Need a great idea for dinner?  Check out our recipes here, using our great range of poultry and meat products from our Butcher Shop

Pasta with Chuck Steak and Passata Sauce

Ingredients

Chuck steak - diced into cubes
Brown onion
Mixed dried herbs
Bottle of Passata Sauce
Salt and pepper to taste

Method

Brown the onion and diced chuck steak in a little olive oil. Add the Passata Sauce, herbs, salt and pepper. Cook on a slow heat for an hour.

When sauce is ready, boil pasta according to packet directions, drain. Serve sauce with pasta.

chuck-steak-pasta

Perfect Roast Turkey

1. Pre-heat oven to 180°C for conventional oven or 170°C for fanforced oven.
2. Remove neck and giblets from inside of turkey. Wash the turkey inside and out with cold running water. Pat dry the turkey with paper towel.
3. Stuff the turkey with stuffing prepared to taste, by filling the cavity with handfuls of turkey. The stuffing should not be packed too tight.
4. Pull the skin over the neck cavity together and secure with metal skewers. Cross the turkey legs over and secure them by tying with butcher string.
5. To prevent burning, cover the wing tips and the ends of the legs with aluminium foil.
6. Place the stuffed turkey on a rack in a roasting dish, breast side up.
7. For turkey weighing between 2kg to 6kg allow approximately 45 minutes per kg.
8. For turkey weighing between 6.1kg to 11kg allow approximately 50 minutes per kg.
9. 30 minutes before turkey is cooked, pierce the skin several times to allow self-basting and browning.
10. Check the turkey by piercing the skin. If the juices run clear the turkey should be cooked.
11. Remove the turkey from the oven when fully cooked. Allow the turkey to stand for 10 minutes before carving.

What size turkey:

When ordering your Christmas Turkey, allow approx 300gm per person.

6-8 people (approx) - 3-4kg Turkey
9-15 people (approx) - 4-5kg Turkey
16-20 people (approx) - 5-6 Turkey
20-25 people (approx) - 6-7kg Turkey
25-30 people (approx) - 7-8kg Turkey
30-35 people (approx) - 8-9kg Turkey
35-40 people (approx) - 9-10kg Turkey
40-45 people (approx) - 10-11kg Turkey

For something different for Christmas or any time entertaining:

Try a Easy Carve Buffe.  For 8-16 people a 3-4kg Buffe is usually appropriate, for 17-25 people a 4-6kg Buffe is usually appropriate.

Or a Turkey Breast Roast. For 5-7 people (approx) a 1kg Breast Roast is usually appropriate, for 12-15 people (approx) a 2kg Breast Roast is usually appropriate.

 

 

Turkey

A MELTINGLY TENDER ONE-POT BEEF CASSEROLE

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 135 mintues

Ingredients

1kg stewing/chuck steak or bonless shin/gravy beef
1 medium onion, diced
2 small celery stalks, sliced
2 small carrots, finely diced
1 tbsp plain flour
3 cups beef stock
¼cup tomato paste
3 large potatoes, peeled, cut into large dice
1-2 bay leaves (fresh or dried)
4 sprigs fresh thyme or small sprigs of rosemary or parsley

Method

1.  Preheat oven to 180°C. Cut beef into 2½-3cm cubes. Season with salt and pepper, add 2 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, celery and carrots, cook for 1-2 minutes and stir occasionally.

3. Sprinke in the flour and stir until the vegetables are coated. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and hervs, 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.
Cooktop method: Place the browned beef and other ingerdients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally: add water or stock if needed during the cooking time to keep ingredients well covered.

Essential Tips: Cut the beef into even sized pieces. Keeping the beef consistent in size (2½cm-3cm cubes), will give your casserole consistency in texture and flavour. Beef casserole cuts and approximate cooking times: Chuck, stewing, boneless shin, gravy beef - 2 to 2½ hours, topside, round, blade 1 to 1½ hours.

With thanks to the MLA and The Main Meal

tender beef casserole

LITTLE MEATBALLS, ROASTED TOMATOES WITH PESTO PASTA

Serves:  4
Preparation Time:  5 minutes
Cooking Time:  15 minutes

Ingredients

400g beef mince
2 tbsp herb and garlic tomato paste
2 green shallots, finely chopped
250g cherry tomatoes, halved
500g pkt spaghetti
1 cup basil pesto sauce

Method

1. Preheat the oven to 200°C.  Place the beef mince, tomato paste, shallots and a little salt and pepper in a large bowl.  Using your hand bring the mixture together and knead until combined.

2.  Shape small spoonfuls of mixture into meatballs.  Make the meatballs small - about 2 teaspoons of mixture for each.  Place meatballs on a baking tray along with the tomatoes and lightly spray or brush with oil.  Cook for 15 minutes or until the meatballs are golden and cooked through.

3.  While meatballs are cooking, cook pasta.  Toss the cooked, drained pasta with the pesto sauce.  Serve the pasta topped with the meatballs and tomatoes.

With thanks to The Main Meal and MLA

little meatballs pasta recipe

LAMB CUTLETS WITH SALAD OF SESAME GREENS

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients

12 Lamb Cutlets
1 tbsp lemon juice
3 tbsp olive oil
1 tsp warm honey
1 tbsp toasted sesame seeds
1 bunch broccolini, trimmed
4 baby bok choy, rinsed and quartered
100g sugar snap peas, trimmed
1 medium carrot, peeled and cut into thin strips

Method

Brush or spray the lamb cutlets lightly with oil, season with salt and pepper. Preheat the char-grill or barbecue to moderately-hot.

Cook lamb on one side until moisture appears on the top. Turn with tongs once only and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 3 minutes before serving.

Combine the lemon juice, olive oil, honey and sesame seeds. Fill a medium-sized pan half-full with water and bring to the boil. Add the broccolini, cook for 2 minutes, add the bok choy and sugar snap peas and cook a further 1-2 minutes. Drain vegetables and pour the lemon mixture over the warm vegetables. Serve with the lamb cutlets.

Tips

The lamb cutlets can also be pan-fried. Preheat the pan to moderately-hot. The meat should sizzle when it hits the pan.

You can use a brush to lightly oil the meat or use a light spray of oil.

You can also use lamb loin chops or lamb fillets / tenerloins for this recipe.

With thanks to MLA and The Main Meal

 

Lamb Cutlets with Salad of Sesame Greens

LAMB CHOPS WITH FETA, TOMATO AND ASPARAGUS

Serves: 4
Preparation time: 5 minutes
Cooking time: 12 minutes

Ingredients

8-12 lamb chops or cutlets
2 bunches asparagus, trimmed
2 tbsp olive oil
2 tbsp lemon juice
12 cherry tomatoes, quartered
1/3 cup of crumbled feta cheese
wedges of lemon, new potatoes and green salad to serve

Method

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.

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.

Remove the 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 with cherry tomatoes and feta over the top.

Tips

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.

With thanks to MLA and The Main Meal

lamb chops iwth feta, tomato and asparagus

 

Beef and Bean Salad

Serves: 4
Preparation Time: 20 mintues
Cooking Time: 8 minutes

Ingredients

2 thick-cut steaks, trimmed (approx 300g each)
2 tsp thyme leaves
2 small red sweet potatoes, peeled
400g green beans, trimmed, cooked
1 bunch asparagus, trimmed, cooked
1 red capsicum, finely sliced
1 small bunch coriander, leaves only
1 red chilli, sliced
1 tbsp olive oil
3 tbsp white wine vinegar

Method

Brush or spray steaks lightly with oil. Sprinkle with thyme. Preheat barbecue to hot, or a pan to moderately-hot. Cook steaks on one side until the first sign of moisture appears. Turn steaks once only. When cooked to preferred doneness, remove and rest steaks for 5 minutes.

Peel sweet potatoes with a potato peeler into long, thin slices. Brush or spray the slices lightly with oil. Heat a non-stick frypan until hot, cook slices in small batches until crisp.

Toss remaining ingredients together, Pile salad and sweet potato on serving plates. Slice steaks thinly, place on top of salad.

TIPS

Always preheat the pan when you are cooking meat to ensure it browns well.

Use a pan that suits the quality of meat to be cooked so that it does not stew in the pan.

Always oil the meat and not the pan so that the oil does not burn.

With thanks to MLA and The Main Meal

Beef and Bean Salad

Pan-fried Scotch Fillet Steak with Quick Bearnaise

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 8 minutes

Ingredients

4 Scotch Fillet Steaks
Oven-roasted potato wedges
Beans and Peas

Quick Bearnaise
1 tsp Sea Salt Flakes
2 tbsp White Wine Vinegar
2 Egg Yolks
150g Butter, melted and hot

Method

1.  Brush each steak lightly with oil. Season with salt and pepper. Preheat the pan to moderately-hot.
2.  Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3.  Remove steaks from heat, loosely cover with foil and rest steaks for 2-4 minutes before serving. Serve each with a spoonful of bearnaise, and the potatoes, beans and peas.

To make the quick bearnaise:
Process salt, white wine vinegar and egg yolks until smooth. Heat the butter until melted and hot. With the processor running, begin to add the butter a little at a time - the first lot should just be a drizzle. Gradually add the butter in a thin stream. Season with black pepper.

(With thanks to MLA and The Main Meal)

scotch fillet with bernaise

 

 

 

 

Crumbed Beef Weiner Schnitzel or Veal Schnitzel Pizzaiola

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

4 Crumbed Beef Weiner Schnitzel or Veal Schnitzels
2 tbsp plain flour (seasoned with salt and pepper)
2 eggs, lightly beaten
2 cups dry breadcrumbs
2 tsp dried oregano
4 tbsp bottled tomato pasta sauce
8 slices char-grilled eggplant
8 small bocconcini, thinly sliced
baby rocket leaves
small red onion, cut into fine shreds
balsamic vinegar

Method

1. Add enough oil to a medium-sized frypan to come halfway up the side of the pan. Heat the oil over a moderately-high heat. Cook schnitzels in 2 batches. Allow the oil to reheat between batches. Drain schnitzels on absorbent paper.

2. While the schnitzel is cooking, preheat the oven grill to hot. Combine the oregano and tomato pasta sauce.

3. Place the cooked schnitzels on a large baking tray. Top the schnitzels with eggplant slices, then the tomato sauce, and then with bocconcini. Place the schnitzels under the grill and cook until the bocconcini has melted. Serve the schnitzels with rocket leaves and onion, drizzled with balsamic.

Tips

If your schnitzel is not already crumbed - dust the schnitzels in flour and shake off excess. Coat the schnitzel in egg, then dip in breadcrumbs and shake off excess. Refrigerate the schnitzels for 15 minutes before cooking.

Buy char-grilled eggplant from the deli section in your supermarket. It's also available in jars from the supermarket. Blot it with absorbent paper to take up any excess oil.

Do not crowd the pan when shallow frying the schnitzels as it will reduce the heat and the crumb coating will soak up the oil, making them oily.

(with thanks to the MLA and The Main Meal)

Beef Schnitzel Pizzaiola

How to cook the perfect BBQ Steak

The good thing about choice cuts of beef and lamb is that they lend themselves very well to the quick, dry heat techniques of barbecuing. These steps will ensure a great result every time.

Step One

Coat the meat in oil instead of adding oil to the barbecue grill or hotplate. If the meat has been marinated, lightly pat it dry with paper towel (this helps the meat brown rather than stew).

Step Two

Ensure the barbecue is hot before you cook - the meat should sizzle as it makes contact with the barbecue hotplate or grill.

Step Three

Let the meat cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the meat.

Step Four

With practice you can judge the meat's readiness by touch. Rare is soft, well done is very firm. Rest the meat for a few minutes before serving.

(With thanks to the MLA)

Step One

BBQ Steak step 1

Step Two

BBQ steak step 2

Step Three

BBQ Steak step 3

Step Four

BBQ Steak step 4

Traditional Corned Beef

Serves: 6
Preparation time: 5 minutes
Cooking time: 150 minutes

Ingredients
1½ kg Corned Beef Silverside (Eye round)
2 tbsp brown sugar
2 tbsp white wine vinegar
2 fresh bay leaves
10 whole black peppercorns
 
Method

1. Place corned beef and flavouring ingredients in a large saucepan. Cover with cold water.
2. Bring slowly to a gentle simmer. Simmer gently over low heat for 2 – 3 hours until beef is tender.
3. Remove beef from pan and carve against the grain to serve.

Tips
Add vegetables to pan during last hour of cooking. Try whole baby potatoes, baby carrots and thick wedges of cabbage.

With thanks to the Main Meal

 

 

Traditional Corned Silverside

Midweek Pork Roast

Preparation Time 5 mins
Cooking Time 20 minutes per 500g
Serves 4-6

Ingredients:

Boneless Pork roast
Roast vegies, steamed vegies or fresh salad for serving

Rind:

Salt to taste
Oil to taste

Cooking Instructions:

RIND ON: Rub on oil and salt.
Roast in pre-heated oven for 20 minutes @ 220°C then 20 minutes per 500g @ 180°C

RINDLESS: 20 minutes per 500g @ 180°C
Rest 10 minutes prior to carving.

Serve with your favourite steamed vegies or fresh salad.

With Thanks to Australian Pork Limited

 

 

Midweek Pork Roast

Traditional Beef Meatballs

Serves: 4
Preparation time: 0 minutes
Cooking time: 15 minutes

Ingredients
600 g lean beef mince
⅓ cup water
2 slices thick bread, torn
grated rind and juice of 1 lemon
1 cup risoni, cooked
1 tbsp olive oil
1 small onion, finely chopped
2 punnets cherry tomatoes, halved
150 g baby English spinach
½ cup basil leaves
salad of lettuce, cucumber and avocado to serve
 
Method

Preheat oven to 180ºC. Place mince in a bowl. Pour water over bread. Set it aside, then mix it with a fork. Add bread, rind and juice to mince, mix well. Shape small spoonfuls into meatballs.

Line a tray with baking paper. Place meatballs in a single layer on tray. Lightly brush or spray meatballs with oil. Cook for 15 mins, or until meatballs are cooked through.

Heat oil in a large frypan over a medium-high heat. Add onion, cook until soft, add tomatoes, cook until just soft. Add spinach and basil, stir to mix. Divide risoni between serving plates, top with meatballs and tomato mixture.

Serve with salad.

With thanks to the Main Meal

 

  Traditional Beef Meatballs

Moroccan Beef Casserole

Serves: 4
Preparation time: 15 minutes
Cooking time: 120 minutes

Ingredients
1 kg diced beef
2 tbsp Moroccan spice mix
2 cloves garlic, chopped
1 large onion, chopped
2 medium carrots, cut into large dice
3 cups beef stock
400 g can diced tomatoes
¼ cup tomato paste
2 tsp sugar
2 medium zucchini, chopped
400 g can chickpeas, drained
¼ cup chopped coriander
couscous to serve

Method
1. Preheat the oven to 180°C. Place beef in a large bowl. Add about 2 tbsp of oil and the Moroccan spice mix, 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 a casserole dish.

2. Reduce heat in the pan and add a little extra oil, add the garlic, onion and carrot, cook for 1-2 minutes, stir occasionally.

3. Gradually pour in the stock and the tomatoes, stirring well. Add the tomato paste and sugar. Stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.

4. 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. Towards the end of the cooking time, add the zucchini and the chickpeas. Cook until the zucchini is tender, and then stir in the coriander. Serve with couscous.

Tips
Best beef cuts for casseroling or braising: chuck or boneless shin/gravy beef cuts take 2-2½ hours to cook. Topside, round and blade take 1-1½ hours to cook.

Don’t rush the initial stage of browning the meat. This will help make the dish rich in colour and flavour.

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.

 With thanks to the Main Meal

 

 

Moroccan Beef

Roast Beef with Seeded Mustard

Serves: 6
Preparation time: 10 minutes
Cooking time: 75 minutes

Ingredients

1½ kg piece sirloin/porterhouse roasting beef
½ cup seeded mustard
mixed green salad to serve

Method

1. Preheat oven to 200ºC. Brush the beef roast lightly with oil. Season it well with ground pepper and salt. Rub the pepper and salt into the roast.

2. Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Spread the seeded mustard over the top of the beef roast.

3. Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.

4. Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve the beef roast with salad or roast vegetables.

Tips

Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.

You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

Placing the roast on a rack in the roasting dish helps the beef to brown evenly.

 With thanks to the Main Meal.

 

 

Roast Beef with Seeded Mustard

Blood Orange and Cardamom Butterfly Pork Steaks

Preparation Time 10 minutes
Cooking Time 10 minutes
Serves 4

Ingredients:

4 pork butterfly steaks trimmed of fat
400 mL blood orange juice
6 green cardamom pods, cracked
½ tsp cumin powder
1 tblsp glace ginger, finely chopped or shredded
2 tsp arrowroot powder
1 orange, segmented for garnish

Cooking Instructions:

1. In a large non-metallic bowl combine the orange juice, cardamom pods, cumin and glace ginger.

2. Marinate the pork butterfly steaks for up to 4 hours.

3. Remove pork butterfly steaks from the marinade and reserve marinade.

4. Cook pork butterfly steaks on medium heat for 3-4 minutes each side depending upon the thickness.

5. Allow steaks to rest for 2 minutes prior to serving.

6. Pour reserved marinade into a small saucepan and blend in the arrowroot powder, bring to the boil over a high heat stirring constantly until mixture boils and thickens.

7. Serve butterfly steaks with orange sauce and orange segments.

Note:
This dish is delicious with salad or steamed vegetables.

With thanks to Australian Pork Limited

 

Blood Orange and Cardamon Butterfly Pork

Roast beef with balsamic onions and a red wine juice

Serves: 4
Preparation time: 20 minutes
Cooking time: 90 minutes

Ingredients

1½ kg blade roast
50 g prosciutto, finely chopped
3 large cloves garlic, crushed
1 tbsp thyme leaves
½ bunch extra of thyme
2 tbsp olive oil
16 (550g) whole baby brown onions, unpeeled
½ cup balsamic vinegar
1 cup full bodied red wine
2 tbsp brown sugar
15 g unsalted butter
roasted potatoes and steamed green vegetables (beans and sugar snaps) to serve

Method

1. Preheat oven to 160ºC. Brush the beef with a little oil and season well with salt and pepper. Mix together the prosciutto, garlic, thyme and olive oil. Rub over the top of the beef.

2. Place beef into roasting dish with the onions and the half bunch thyme. Pour over the balsamic vinegar and the red wine. Roast for 75 minutes for rare, 90 minutes for medium and 105 minutes for well done. For ease and accuracy use a meat thermometer.

3. Remove beef from oven, loosely cover with foil and rest for 15 minutes. Place the onions in a serving dish.

4. Add the brown sugar to the roasting dish, place on cooktop and stir to dissolve over a low heat. Add the butter and stir until just melted. Strain liquid through a fine sieve. Slice the beef and serve with the red wine juice, the onions and roasted potatoes and steamed green vegetables.

Tips
Suggested roasting times per 500g for: Silverside, blade, round, topside, eye round, oyster blade. Cook at 160ºC. Rare 20-25 min per 500g, Medium 25-30 min per 500g, Well done 30-35 min per 500g.

Tip: Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.

You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

 With thanks to the Main Meal.

 

 

Blade Roast

Char-grilled Rump Steak, Potato Salad with Garlic Mayonnaise

Serves: 4
Preparation time: 25 minutes
Cooking time: 8 minutes

Ingredients

4 x 200g rump steaks

Potato salad
600 g small kipfler potatoes, washed
2 tsp olive oil
1 red capsicum, thickly sliced lengthways
2 bunch asparagus, ends trimmed
½ cup flat-leaf parsley leaves
2 tbsp lemon juice
extra 2 tbsp olive oil

Garlic mayonnaise
½ cup good-quality whole-egg mayonnaise
1 clove garlic, crushed
½ cup coarsely chopped fresh coriander
 
Method

1. Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.

2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

3. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve, place the steaks on plates, top steaks with mayonnaise, add a spoonful of potato salad.

To make the Potato salad:

Cook potatoes until just tender, and then thickly slice. Drizzle with a little of the oil and season with salt and pepper. Brush the capsicum with half the remaining oil. Cook on grill for 2 minutes each side or until tender. Transfer to a heatproof bowl. Drizzle the asparagus with remaining olive oil. Cook on grill for two minutes each side or until bright green and tender crisp. Place the potato, capsicum, asparagus and parsley in a large bowl. Drizzle with lemon juice and extra olive oil, and gently toss to combine.

To make the Garlic mayonnaise:

Combine the mayonnaise, garlic and coriander.

Tips

Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew.

Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will loose less juice when you cut it and when you eat it the meat will be juicier and tastier.

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

 With thanks to the Main Meal.

 

 

Chargrilled Rump Steak

STEAK SANDWICH

Serves: 4

    * Preparation time: 10 minutes
    * Cooking time: 15 minutes

Ingredients
4 lean sirloin steaks (600g)
1 tbsp olive oil
1 red onion, sliced
8 slices of sourdough bread, toasted
1 cup baby spinach leaves
2 tomatoes, sliced
½ avocado, sliced
⅓ cup beetroot dip
salad vegetables including alfalfa sprouts, celery, cucumber and mixed salad greens with oil-free dressing to serve
 
Method

1. Brush each sirloin steak lightly with oil. Preheat the char-grill pan to hot before adding the meat.

2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

3. Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.

4. While steaks rest cook onion in a non-stick pan until soft and golden. Using the toasted sourdough bread make sandwiches with the baby spinach, tomato, avocado, steaks, cooked onion and beetroot dip.

Serve steak sandwich with salad vegetables including alfalfa sprouts, celery, cucumber and mixed salad greens with oil-free dressing.

Tips

Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.

Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

 With thanks to the Main Meal.

 

 

 

Steak Sandwich

BEEF AND MANGO SALAD

Serves: 4
Preparation time: 10 minutes
Cooking time: 8 minutes

Ingredients

2 (about 250g each) thick-cut beef porterhouse or rump steaks
2 sliced mangoes
1 bunch rocket (stalks trimmed)
1 butter lettuce (leaves separated)
½ cup mint leaves
rind and juice from 1 lime
2 tbsp oil
2 tbsp soy sauce
2 tsp brown sugar
2 tsp fish sauce

Method

1. Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate or pan to hot before adding the steaks.

2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

3. Remove steaks from heat loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks rest, toss the remaining ingredients together. Slice the steaks thinly and mix with the salad ingredients.

Tips

Thickly cut rump, rib eye/scotch fillet or sirloin/porterhouse steaks work best for beef salads like this one.

Preheat the char-grill pan to hot before adding the meat. Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil into the meat.

Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

With thanks to the Main Meal.

 

 

 Beef and Mango Salad

Tandoori Roast Pork with Minted Yoghurt Sauce

Ingredients:

2 kg pork leg roast, boned and rolled
2 tblsp tandoori paste
¼ cup lemon juice
1 tblsp oil
1 cup mint sauce
1 cup plain yoghurt
Roti bread for serving

Cooking Instructions:

1. Pre-heat oven to 180°C.

2. Place roast into a large freezer bag.

3. Mix together the tandoori paste, lemon juice and oil. Pour the marinade into the freezer bag and rub the marinade over the pork well. Pork may be marinated for up to 24 hours.

4. Place the pork roast into a baking dish and bake in the pre-heated oven for 40 minutes per kg or until the juice run pink to clear. (If your roast is over 3 kg reduce cooking time to 30 minutes per kg. Allow the roast to stand 10 minutes prior to carving.) Remove the net before carving

5. Combine the mint jelly with the yoghurt and whisk well to combine.

6. Slice tandoori pork thickly and serve accompanied by the minted yoghurt sauce, roti bread and seasoned rice.

With thanks to Australian Pork Limited

 Tandoori Roast Pork

Slow Roasted Beef Bolar Blade

Ingredients:

2kg Bolar Blade Beef Roast
1 tsp olive oil
1 large onion, chopped
2 stalks celery, chopped
1 bay leaf
1 cup beef stock
1/2 cup red wine
vegetables or salad to serve

Directions:

 

1. Preheat oven to 130ºC. Brush the beef roast lightly with oil and sear it on all sides over a moderately-high heat until evenly browned. Season the beef with ground pepper and salt.

2. Place the onion, celery, carrot, bay leaf, stock and wine in bottom of roasting dish. Place the beef on top of the vegetables.

3. Roast the beef for 3 hours. Baste every hour. Check liquid levels during cooking (add a little more stock if needed).

4. Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve beef sliced thinly with pan juices and the vegetables or salad.

SERVES 6, PREPARATION TIME: 15 MINUTES, COOKING TIME: 180 MINUTES

Tips:

Allowing the beef roast to rest gives the juices in the meat a chance to redistribute, giving a juicier and more tender result.

With thanks to MLA and the Main Meal.

 

 

Bolar Blade Roast

Tammy's Chicken Curry

Ingredients:

1 packet Mae Ploy Red Curry Paste
1 Tablespoon Olive Oil
2 Cups Baby Spinach Leaves
2 x 400grams Coconut Cream
2 Limes
1 Tablespoon Fish Sauce
2 Tablespoons Brown Sugar
600 gram Thinly Sliced Chicken Fillets
400 gram Diced Butternut Pumpkin

Directions:

1. Microwave pumpkin until almost soft.
2. Fry curry paste in olive oil for 2 minutes.
3. Add coconut milk stir until it boils and add chicken and pumpkin to curry paste mixture and cook on low covered until ready.  Be sure the chicken is cooked through.
4. Before serving add the spinach, fish sauce, lime juice and brown sugar and heat until spinach begins to wilt.
5. Remove from heat and serve with rice and papadums.

With thanks to Tammy

 chicken curry

Beef Skewers and Salad

Ingredients:

600g Diced Steak
1 tbsp Olive Oil
1 tbsp dried Oregano
2 tbsp lemon juice
Salad:
2 Lebanese Cucumbers, cut into cubes
16 Cherry Tomatoes, halved
1 Green Capsicum, seeded and cut into 2cm pieces
12 Kalamata Olives
50g mixed Lettuce Leaves
1 cup (60g) Toasted Bread Croutons
1/4 cup Olive Oil
2 tbsp Vinegar

Method:

Toss beef cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using.

Thread the beef onto the skewers. Preheat the barbeque char-grill plate to moderately hot before adding the skewers.

Let the beef skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with lemon juice in the last minute of cooking.

Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with fresh salad.

To make the salad, toss the cucumber, tomatoes, capsicum, olives, lettuce and croutons together, Pile onto 4 plates and drizzle with the oil and vinegar.

With thanks to MLA and the Main Meal.

 Beef Skewers with Salad

American Style Pork Spare Ribs with honey, soy and sesame

Ingredients:

1.2kg American-style Pork Ribs
1/4 cup reduced salt soy sauce
1 tblsp sesame oil
1 tblsp honey
1 tsp Chinese five spice

Cooking Instructions:

Preheat oven to 180°C and line a baking dish with non-stick baking paper.
Mix the soy, oil, honey and spice.
Brush both sides of the ribs well with the marinade then place into the baking dish.
Bake in the oven for 1 hour
Baste occasionally during cooking with soy and honey mixture.
Serve with fresh lettuce, tomato and avocado salad.

With thanks to Australian Pork Limited

 

 

pork spare ribs

How to cook the perfect BBQ Steak

The good thing about choice cuts of beef and lamb is that they lend themselves very well to the quick, dry heat techniques of barbecuing. These steps will ensure a great result every time.

Step One

Coat the meat in oil instead of adding oil to the barbecue grill or hotplate. If the meat has been marinated, lightly pat it dry with paper towel (this helps the meat brown rather than stew).

Step Two 

Ensure the barbecue is hot before you cook - the meat should sizzle as it makes contact with the barbecue hotplate or grill.

Step Three

Let the meat cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the meat.

Step Four

With practice you can judge the meat's readiness by touch. Rare is soft, well done is very firm. Rest the meat for a few minutes before serving.

(With thanks to the MLA)

Step One

BBQ Steak step 1

Step Two

BBQ steak step 2

Step Three

BBQ Steak step 3

Step Four

BBQ Steak step 4

Quick and Easy Perfect Pan Fried Porterhouse Steak

Ensure that your steaks are equal thickness.

  • Heat a frying pan over medium-high heat before adding the steaks (this seals the surface, trapping in juices).
  • Rather than oiling the pan, brush the steak with oil to prevent it sticking.
  • Cook a 2cm thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium and 5-6 minutes each side for well-done.
  • Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won't pierce the meat, allowing the juices to escape.
  • To test if your steak is done, press the center with the back of the tongs.The steak will feel soft if it's rare, slightly firmer and springy when it's medium and very firm when it's well-done.
  • Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibers to relax, which ensures the steak is tender.

Source: Good Taste (www.taste.com.au/good+taste/) - October 2005

 

 Steak

Quick and Easy Roast Chicken and Potatoes

Ingredients

1.6kg whole chicken
2 teaspoons of oil
Mittani Chicken Salt
6 potatoes quartered
Gravox Liquid Gravy Roast Chicken with Herbs

Method

1.  Preheat oven to 220°C. Place a wire rack into the roasting pan.  Give the chicken a light wash (don't forget the cavity) under some cold water. Season the chicken (including the cavity) with Mitani Chicken Salt and rub the chicken with oil on the skin front and back.

2. Place the chicken breast side up on the cooking rack in the pan and cook for 1 and a half hours or until the juices run clean when the chicken breast is pierced with a skewer. Stand covered for 10 minutes.

3. Place potatoes in a slightly greased roasting pan and cook for an hour in the oven with the chicken.

4. Make the Gravox Liquid Gravy using these microwave directions - cut the corner of the pack to a 2cm opening.  Place the pouch off centre in the microwave.  Heat on high for 40 seconds (note that microwave cooking times differ and you may need to adjust the time to suit your microwave).

You are ready to serve this quick and simple yummy meal.  Enjoy!

Paul's Poultry's Butcher Shop stocks Mitani Chicken Salt and Gravox Liquid Gravy.  

 

 roast chicken

Moroccan Lamb Shanks

5 Moroccan Lamb Shanks
1 Onion chopped coarsely
2 carrots chopped coarsely
3 medium sized potatoes chopped coarsely
1 clove garlic crushed
1 litre stock
Steamed Rice
Fresh Coriander leaves

SLOW COOKER

1. Place onion, carrot, potatoes, garlic, lamb shanks and the stock in the slow cooker for approx 6 hours.
2. Uncover and cook for a further 30 minutes, this will thicken the sauce.
3. Serve each shank with rice and sauce and sprinkle with Coriander leaves.

OVEN

1. Place onion, carrot, potatoes, garlic, lamb shanks and the stock into a baking tray and cover with foil. Cook in oven at 180 degrees for 2 and a half hours.
2. Serve with rice and sprinkle with Coriander Leaves.

Bon appetite!

 moroccan lamb shank

Creamy Mushroom & Port Loin Steaks

Serves: 4      Cooking Time: 15 minutes
Ingredients
4               Lean pork medallions, thick cut, Salt and pepper to season
100 g        Butter
400 g        Portabello mushrooms cups
½ cup       Port wine or Maderia
½ cup       Beef stock
1 tsp         Cornflour
¼ cup       Thick cream
2 tblsp       Chives, finely chopped
To serve    Thick cut chips

Method (Stove top)

1. Season pork steaks with salt and pepper. Heat the BBQ or griddle pan on a medium heat 3 minutes, brush steaks with oil and cook 1 minute each side for each 1cm thickness. Rest 5 minutes and keep warm.

2. Melt butter in a frying pan over a medium heat sauté mushrooms until soft for 4 minutes, pour over the port and beef stock reduce heat and simmer 3 minutes.

3. Whisk together the cream, cornflour and chives pour into the pan and heat through until sauce is thickened.

4. Serve pork steak with creamy mushroom and port sauce garnish with thick golden potato chips

 (with thanks to Australian Pork Limited)

 
Creamy Mushroom & Port Loin Steaks

Hints and Tips on Roasting Duck

When roasting a duck, place on a rack in a baking tray so the fat can drain freely.

Ensure the vent end of the duck is always open. This allows the heat to cook the meat from the inside as well as the outside.

A few herbs, zest of an orange or some star anise placed inside the cavity will give a good aroma and add to the flavour when cooking.

For a crispier skin, wipe the uncooked duck dry with kitchen paper and sprinkle a little salt on the skin.

Duck reheats very well, so why not cook it the day before, joint it when it's cold and reheat in a hot oven or under the grill for a delicious duck dinner with ease!

Duck should be left to rest after cooking to allow the juices to settle.

When making sauce, instead of using water, use orange juice for a quick traditional Duck a l'Orange.

Cooking Times for Whole Duck

Pre heat the oven to 190C. Roast the whole duck for approx 1 hour per kilo.

Size Approx Time

16 (1.6kg) 1hr 40 mins
18 (1.8kg) 1hr 50 mins
20 (2.0kg) 2hrs
22 (2.2kg) 2hrs 10 mins

24 (2.4kg) 2hrs 20 mins

(with thanks to LUV-A-DUCK)

 roast duck
   
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