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Jerk Veal with Spiced Corn & Beans

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:11:27 GMT

INGREDIENTS:

4X 80g veal schnitzels

JERK SEASONING:

1 tsp ground allspice

½ tsp cayenne pepper

½ tsp ground black pepper

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp thyme leaves

SPICED CORN AND BEANS:

2 tbsp extra virgin olive oil

1 red capsicum, diced

1 cup frozen corn kernels

300g can kidney beans, rinsed & drained

1 tbsp smoked paprika

2 tbsp barbeque sauce

¼ cup coriander leaves, chopped

1 lime, halved, to serve

1 bunch of broccolini, to serve

SERVES: 2

PREPARATION: 15 minutes

COOKING: 15 minutes

PROCESS:

1. Mix spices for jerk seasoning in a small bowl and rub over veal. Heat half the oil in a large frying pan over high heat and cook 2 veal schnitzels for 40 seconds each side, repeat with

remaining schnitzels.

2. Heat oil and fry capsicum for one minute, add corn and kidney beans, smoked paprika and barbecue sauce and heat through.

3. Serve with broccolini, garnish with coriander and lime.

TIPS:

1. Try with beef minute steaks instead of schnitzels.

2. If you want something spicier with the beans use chipotle or adobo sauce instead of barbecue sauce.

3. Try black beans or four bean mix instead of kidney beans.

4. Double the quantities in the recipe to make enough for 4.

SWITCH TO MAKE:

Cajun veal: Try a Cajun spice rub instead. Mix equal parts ground cumin, ground coriander and paprika, add oregano and cracked black pepper and mix to combine.

Thai Sticky Beef Mince Stir-Fry

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:11:04 GMT

INGREDIENTS:

300g lean beef mince

1 tbsp sunflower oil

6 cloves garlic, finely chopped

2 long red chillies, deseeded, finely chopped

1 tbsp fish sauce

2 tbsp kecap manis

1 cup sliced Gai Laan (or broccolini)

1 cup shredded red cabbage

1 cup sliced yellow capsicum

½ lime, juiced

½ bunch Thai basil, to serve

225g thin fresh rice noodles, blanched in boiling water, drained

SERVES: 2

PREPARATION: 15 MINUTES

COOKING: 15 MINUTES

PROCESS:

1. Heat oil in a wok or large fry pan over high heat and swirl to coat. Have ingredients measured out and nearby.

2. Add garlic and chilli and stir quickly so they don't burn. After 5-10 seconds add the beef mince. Don't stir too much, allow the beef to cook and brown. Once all the mince has been browned, add the fish sauce and stir to coat. Add the kecap manis and stir-fry for 5-8 minutes or until the beef becomes caramelised.

3. Add garlic chilli and stir to coat. Cover with lid for 20 seconds until it starts to wilt. Add cabbage and capsicum and stir to mix evenly. Turn off the heat. When ready to serve, squeeze over the lime juice, add Thai basil and serve with noodles.

TIPS:

1. Try using finely sliced beef round or rump instead of mince.

2. Double the number of ingredients to make the recipe serve 4.

3. Kecap manis is thick sweet soy and is available from supermarkets and Asian grocers.

4. Try coriander instead of Thai basil.

SWITCH TO MAKE:

Chinese stir-fried beef mince: Use soy sauce instead of fish sauce and brown sugar instead of kecap manis. Use 1 tablespoon Chinese cooking wine instead of lime juice, snow peas instead of red cabbage and garnish with finely sliced batons of ginger.

Indian Green Lamb Curry

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:10:42 GMT

INGREDIENTS:

1kg forequarter lamb chops, trimmed of fat

½ lemon, juiced

½ cup water

1 bunch of coriander roots, stems & leaves, washed & chopped

5cm ginger, peeled & chopped

6 cloves garlic, peeled

1 long green chilli, deseeded

1 tsp ground turmeric

1 tbsp sunflower oil

1 tsp fennel seeds

1 medium brown onion, sliced

ROAST CAULIFLOWER, PUMPKIN & GREEN BEANS:

1 tsp sunflower oil

1 tbsp cumin seeds

½ head cauliflower, broken into florets

2 cups green beans, halved, blanched

600g kent pumpkin, cut into 2cm wedges

2 cups brown basmati rice, flatbread & chilli pickles, to serve

SERVES: 4

PREPARATION: 25 MINUTES

COOKING: 1 HOUR 15 MINUTES

PROCESS:

1. Preheat oven to 150°C fan-forced.

2. Place lemon juice, water, coriander, ginger, garlic, chilli and turmeric into a blender. Cover and blend for 1 minute or until smooth.

3. Pour half the oil into a flameproof casserole dish and place over medium heat. When hot, add lamb and cook for 6-8 minutes until browned. Set aside. Pour off rendered lamb fat from the pan. Add remaining oil and fennel seeds and then immediately add the onions and stir until golden. Return lamb to pan.

4. Pour the contents of the blender over the lamb and bring to a simmer. Cover with lid and place in the oven for 1 hour to 1 hour 15 minutes or until the lamb is tender.

5. Toss cauliflower and pumpkin in oil and spread over a baking tray, sprinkle with cumin seeds and roast for 40 minutes or until it begins to brown at the edges. Toss with blanched green beans.

6. Serve with rice, flatbread and chilli pickles.

TIPS:

1. Try using diced lamb shoulder or lamb chump chops instead.

2. Adjust the type of herbs and spices in your sauce. Try curry powder, ground cumin or ground coriander.

3. Improve the flavour by making the day before.

4. Soak fresh coriander in a bowl of cold water to remove all grit or dirt. Wrap in a clean tea towel and shake free of water before using.

SWITCH TO MAKE:

Rogan josh: To the blender, add 4 tomatoes and swap green chilli for red chilli. When adding the fennel seeds to the pan, add 1 tablespoon cardamom pods, 2 cloves, 1 cinnamon stick and

2 bay leaves.

Szechuan Beef Pie

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:10:06 GMT

INGREDIENTS:

800g beef chuck, trimmed of fat, 2.5cm diced

1 tsp sunflower oil

1 tbsp Szechuan peppercorns (or black peppercorns)

2 onions, cut into wedges

2 carrots, chopped on the diagonal

2 cups parsnip, peeled & diced

2 cloves garlic, sliced

1 long red chilli, finely chopped

1 tbsp salt-reduced soy sauce

1 tbsp toasted sesame paste (or tahini)

500ml salt-reduced beef stock

2 heaped tsp corn flour

2 spring onions, sliced

SWEET POTATO TOPPING:

500g sweet potato

1 tsp finely grated ginger

4 steamed choy sum (or similar Asian green), to serve

SERVES : 4

PREPARATION : 20 MINUTES

COOKING : 1 HOUR 40 MINUTES

PROCESS :

1. Drizzle beef with sunflower oil in a bowl and toss to coat. Toast Szechuan peppercorns in a small frying pan until fragrant, be careful not to burn. Grind to a fine powder using a mortar and pestle.

2. Place a large cast iron casserole dish over medium-high heat. Brown beef in 2-3 batches, add ground peppercorns, onions, carrots, parsnip, garlic, chilli, soy, sesame paste and stock and bring to the boil. Cover and simmer for 1 hour 15 minutes or until beef is tender.

3. Mix a few tablespoons of the cooking liquid with the corn flour until it is a smooth paste and stir into the mixture. Cook for 5-10 minutes until the mixture thickens. Add spring onions.

4. Meanwhile steam sweet potato and mash with ginger. Preheat the oven to 200°C. Divide pie filling between 4 x1 cup-capacity ramekins and top with sweet potato topping.

5. Bake pies for 15 minutes or until the sweet potato begins to brown and serve with steamed choy sum.

TIPS :

1. Save time and use lean beef mince instead of chuck. Reduce the cooking time to 30 minutes and only use half the stock.

2. Szechuan peppercorns are available from Asian grocers or in the Asian section of the supermarket. If you don't have a mortar and pestle, you can place peppercorns in a zip lock bag and whack them with a rolling pin.

3. If you don't have toasted sesame paste or tahini, substitute with 1 teaspoon sesame oil mixed with 1 teaspoon peanut butter.

4. Make one large pie by using a 4-cup capacity baking dish or 8-9 inch pie plate.

SWITCH TO MAKE:

Chilli and stout beef pies with mushy peas: Leave out the Szechuan peppercorns, soy sauce, sesame paste and spring onions. Use stout instead of stock and serve with mushy peas.

Persian Spiced Lamb Shoulder

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:09:21 GMT

INGREDIENTS:

1 lamb shoulder, deboned & trimmed of fat 1.2kg)

6 cloves garlic, chopped

1 tsp cinnamon

1 lemon, zested & juiced

1 tbsp harissa paste (or 1 tsp chilli powder)

1 tbsp olive oil

¼ cup raisins

½ butternut pumpkin, cut into 2cm slices

8 baby eggplants, halved lengthways

3 bunches of baby heirloom carrots, peeled, stalks trimmed to 4cm

CRANBERRY & KALE QUINOA:

1 cup quinoa

3 cups Tuscan kale (cavalo nero) or spinach, finely shredded

1 tbsp olive oil

2 tbsp orange juice

¼ cup dried cranberries

¼ cup mint leaves

Greek yoghurt & pomegranate seeds, to serve

SERVES: 6-8

PREPARATION: 20 MINUTES

COOKING: 1 HOUR

PROCESS:

1. Preheat oven to 200°C fan forced.

2. Place garlic, cinnamon, lemon zest and juice, harissa and oil in a large bowl and mix to combine. Spread half the marinade all over the lamb. Sprinkle raisins over the inside of the lamb and roll it up into a log. Tie firmly with kitchen string at 2cm intervals to enclose.

3. Place lamb in a roasting tray and toss pumpkin, eggplant and carrots in the remaining marinade and place around the lamb.

4. Roast lamb in the oven for 40 minutes or until it begins to brown, then reduce temperature to 160°C and cook for 20 minutes per kilogram of lamb for medium or until cooked to your liking. Rest for 10-15 minutes, remove string and slice.

5. For quinoa, cook according to packet directions. Place kale on top of quinoa to steam for the last 5 minutes of cooking and replace the lid. Stir kale through the quinoa. Add olive oil, orange juice and cranberries and stir to combine. Scatter with mint leaves just before serving.

6. Serve with sliced lamb, yoghurt and pomegranate seeds.

TIPS:

1. Marinate the lamb overnight for extra flavour and tenderness.

2. Make your own harissa by forming a paste of red chilli and garlic with a splash of vinegar. Keep covered in oil in the fridge.

3. Get your butcher to debone the lamb shoulder for you, then take the bones home and add them to your next soup for flavour.

4. Try couscous instead of quinoa, or wild rice mixed with basmati rice.

SWITCH TO MAKE:

Lamb shawarma: Leave out harissa and raisins. Add chopped coriander, cayenne pepper, cumin, ground coriander, paprika, cardamom and allspice. Serve in pita bread with a salad topped with yoghurt.

Lemongrass Beef Skewers with Vietnamese Noodle Salad

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:08:42 GMT

INGREDIENTS:

600g rump steak, fat trimmed

MARINADE:

1 stick of lemongrass, trimmed & outer leaves removed (or 1½ tbsp of lemongrass paste)

2 garlic cloves, peeled

1 tsp fish sauce

1 tsp cracked black pepper

2 tsp caster sugar

SALAD:

4 large lettuce leaves, torn (oakleaf, butter or baby cos varieties)

350g softened vermicelli rice noodles

1 cup loosely packed mint leaves

2 medium carrots, shaved into ribbons

2 Lebanese cucumbers, deseeded & sliced

1 medium yellow capsicum, cut into strips

100g snow peas, sliced

DRESSING:

2 tbsp lime juice

1 tbsp fish sauce

3 tsp caster sugar

1 red chilli, finely chopped (optional)

PREPARATION: 25 MIN, PLUS MARINATING TIME

COOKING: 10 MIN

SERVES: 4

PROCESS:

1. Pound the beef to a 1cm thickness. Cut into long, wide slices and place in a bowl with the marinade. Stir to combine, cover and set aside for 30 minutes.

2. Preheat a chargrill or barbecue to moderately hot. Thread the beef onto skewers.

3. Grill the beef skewers for 1½ minutes on each side or until cooked to your liking.

4. Mix the salad ingredients with the dressing and place them on a large platter. Top with the beef skewers and serve. Alternatively, try serving beef skewers with the salad in

individual bowls or noodle boxes.

TO MAKE THE MARINADE:

Finely chop the lemongrass and garlic and pound in a mortar and pestle until it becomes a coarse paste. Add the fish sauce, pepper and sugar and stir to combine. If using lemongrass paste, add it to the crushed garlic, fish sauce, pepper and sugar and combine.

TO MAKE THE DRESSING:

Stir the ingredients together and set aside.

SWITCH TO MAKE:

Asian beef lettuce cups: Marinate the beef as whole steaks and grill until cooked. Slice thinly and toss with the noodles, mint, vegetables and dressing. Serve in iceberg lettuce cups with a sprinkling of chopped roasted peanuts.

Spiced Beef Rib-Eye Cutlets with Roasted Baby Carrots & Yoghurt Dressing

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:08:16 GMT

INGREDIENTS:

2x400g rib-eye cutlets (rib steak bone-in rib-eye steak on the bone), fat trimmed

2 tsp cumin seeds

2 tsp coriander seeds

1 pinch of dried chilli flakes

1½ tbsp olive oil

ROASTED CARROTS:

2 bunches of baby carrots, trimmed & scrubbed

2 tsp fresh thyme leaves

400g tin chickpeas, rinsed & drained

100g baby spinach leaves

DRESSING:

200ml Greek yoghurt

2 tbsp chopped coriander leaves

1 tbsp lemon juice

PREPARATION: 15 MIN, PLUS MARINATING TIME

COOKING: 30 MIN

SERVES: 4

PROCESS:

1. Preheat a small frying pan over medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma.

2. Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder.

3. Add 2 tsp olive oil and rub the spice mixture over the beef. Cover and set aside for 30 minutes.

4. Preheat a chargrill to moderately hot and the oven or lidded barbecue to 180C. Cook the beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place in the oven or barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes.

5. Cut the beef off the bone and slice it into thick pieces. Season with salt and pepper. Place vegetables onto a large platter and top with the meat slices. Serve with the dressing.

TO ROAST THE CARROTS:

When the Beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden. Toss the thyme leaves and chickpeas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little.

TO MAKE THE DRESSING:

Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.

SWITCH TO MAKE:

Roasted rib-eye cutlet with salsa verde: Cook the beef without the spices and chilli. Make a simple salsa verde by chopping 2 cups of flat leaf parsley leaves with some garlic, anchovies, capers and gherkins. Season and stir in a splash of extra virgin olive oil and white wine vinegar. Slice and season the beef. Serve with sautéed silverbeet and a dollop of Dijon mustard.

Chinese Lamb Steak with Cabbage, Pickled Carrot & Sesame Salad

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:49 GMT

INGREDIENTS:

600g lamb rump steak, fat trimmed

MARINADE:

2 cloves garlic, finely chopped

2 tsp finely grated ginger

2 tsp canola oil

1 tsp sugar

1 tsp ground cumin

1 tsp salt-reduced soy sauce

SALAD:

4 cups shredded Chinese cabbage

1 small red capsicum, cut into strips

100g bean sprouts

1 medium zucchini, grated

1 tbsp toasted sesame seeds

3 tsp rice wine vinegar

2 tsp salt-reduced soy sauce

1 tsp sesame oil

PICKLED CARROT:

3 tsp sugar

1 tsp fine salt

1 tbsp rice wine vinegar

1 carrot, cut into matchsticks

PREPARATION: 10 MIN, PLUS MARINATING & PICKLING TIME

COOKING: 5 MIN

SERVES: 4

PROCESS:

1. Place the Lamb into a mixing bowl with the marinade ingredients. Mix well to coat the Lamb. Set aside for 15 minutes.

2. Preheat a chargrill or barbecue to moderately hot and cook the Lamb for 2-2½ minutes on each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.

3. Slice Lamb as required and serve with the salad.

TO PICKLE THE CARROTS:

Place the sugar, salt and vinegar into a wide-based bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.

TO MAKE THE SALAD:

Place the pickled carrot into a bowl with the salad ingredients and stir to combine.

SWITCH TO MAKE:

Teriyaki lamb skewers: Leave the cumin out of the marinade. Slice the lamb steaks into long strips before marinating. Thread onto skewers and grill. Make a simple teriyaki sauce by boiling soy sauce, mirin, sake and sugar and brush liberally over the cooked lamb. Sprinkle with toasted sesame seeds and some chopped spring onion. Serve with steamed rice and stir-fried spinach.

Indian Meatball Curry

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:19 GMT

INGREDIENTS:

500g lean beef mince

3 cloves garlic, finely grated

1 tsp ginger, finely grated

2 tbsp sunflower oil

1 medium eggplant, diced

2 medium brown onions

2 tbsp Madras curry powder

2 cinnamon sticks

1 Roma tomato, chopped

½ cup natural yoghurt

½ cup chopped mint leaves

Basmati rice, to serve

SERVES: 4

PREPARATION: 15 mins

COOKING: 50 mins

PROCESS:

1. Combine beef mince, garlic, and ginger in a bowl. Roll into 20 meatballs.

2. Heat 1 tbsp oil in a large frying pan, cook meatballs until brown and set aside. Fry eggplant until golden and set aside.

3. Finely chop onions, add remaining oil to the pan and cook until golden brown. Add curry powder and cinnamon sticks and stir until fragrant. Add tomatoes and 2 cups water and cook, stirring occasionally for 20 mins until the sauce thickens.

4. Add meatballs and eggplant, cover and cook for 10 mins or until the meatballs are cooked. Turn off the heat and add yoghurt and mint and stir.

5. Cook basmati rice according to packet directions and serve with meatballs on top.

TIPS:

1. Use leftovers in a sandwich, halve meatballs and heat with sauce. Fill sandwiches with meatballs, sauce and salad.

2. Substitute cinnamon sticks with 2 tsp garam masala.

Herb & Mustard Roast Beef with Cauliflower Mash

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:18 GMT

INGREDIENTS:

800g beef bolar blade roast

2 tsp olive oil

2 tbsp Dijon mustard

2 tsp rosemary, finely chopped

2 tsp thyme, finely chopped

2 tbsp flat-leaf parsley, finely chopped

250g Desiree potatoes, peeled, chopped

500g cauliflower, trimmed, cut into florets

⅓ cup fresh ricotta

2 tbsp chopped chives

Rousted cherry tomatoes and steamed green beans, to serve

SERVES: 4

PREPARATION: 15 mins

COOKING: 55 mins, plus 15 mins resting time

PROCESS:

1. Preheat oven to 160°C.

2. Brush beef with olive oil. Preheat a large non-stick frying pan over high heat. Cook beef for 1-2 mins each side or until evenly browned. Transfer beef to a roasting dish.

3. Combine the mustard, rosemary, thyme and parsley in a bowl. Brush the mustard mixture evenly over the top and sides of the beef. Roast beef in preheated oven for 45-50 mins for medium or until 65°C on a meat thermometer. Remove from oven, cover loosely with foil and set aside to rest for 15 mins.

4. Meanwhile, cook potato and cauliflower in a saucepan of boiling water for 12 mins or until tender. Drain. Return to saucepan and mash until smooth. Stir through ricotta and chives.

5. Cut beef across the grain into slices of even thickness. Divide mash between plates, top with some slices of beef. Serve with roasted cherry tomatoes and steamed green beans.

TIP:

To roast cherry tomatoes, place 250g of tomatoes on a baking tray and spray with olive oil. Roast for 10-12 mins or until just wilted.

Italian Casserole with Cannellini Beans

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:16 GMT

INGREDIENTS:

1 kg beef chuck, blade, gravy, or brisket, 3cm diced

3 tbsp oil

2 brown onions, chopped

4-6 cloves garlic, crushed

2 tbsp flour

1 cup red wine

750g fresh ripe tomatoes, diced

2 bay leaves

1 ½, cups fresh oregano

500g Swiss mushrooms, sliced

1 ½ cups parsley, chopped

2 x 400g tin cannellini beans

Steamed green beans and crusty bread to serve. Top with shaved parmesan

SERVES: 4

PREPARATION: 20 mins

COOKING: 2 hrs

PROCESS:

1. Preheat oven to 160°C.

2. Heat 1½ tbsp oil in a heavy-based pan and brown beef evenly in 2-3 batches. Remove and place in a casserole dish.

3. Reduce heat to medium-low and add the remaining oil. Sauté onion and garlic. Slowly add the flour and stir for 1 min.

4. Add red wine and simmer until reduced by ½. Add tomatoes, bay leaves and oregano. Stir until combined and add to the casserole.

5. Place in oven and cook for 2 hrs or until meat is tender. In the last 30 mins, add mushrooms, parsley and beans. Adjust seasoning to taste.

TIP:

To change to a Thai beef stew, omit the beans, flour and oregano. Sauté 8 sprigs of coriander root, 3 chillies, 2 tbsp fresh ginger and 3 kaffir lime leaves. Change the red wine for beef stock. In the last 30 mins, add 1 cup coconut cream, 2 tbsp fish sauce and 3 tbsp each of brown sugar and soy sauce. Serve with Thai basil leaves and lime wedges.

Osso Bucco with Basil Pesto

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:14 GMT

INGREDIENTS:

4 pieces osso bucco

1 tbsp olive oil

500ml beef stock

1 onion, diced

2 carrots, diced

2 x 400g cans butter beans, drained and rinse.

1 bouquet garni (see tip)

1 cup green beans, chopped

BASIL PESTO:

2 cups basil leaves

¼ cup pine nuts

1 clove garlic, chopped

¼ cup olive oil

40g parmesan, finely grated

SERVES: 1

PREPARATION: 10 mins

COOKING: 1 hr 40 mins

PROCESS:

1. Preheat oven to 180°C.

2. Pat osso bucco dry with a paper towel, brush with oil and sprinkle with salt and pepper. Heat a large cast iron pan with a lid over high heat and brown osso bucco on both sides.

3. Add stock, onion, carrot, butter beans and bouquet garni. Bring to the boil, cover the meat with a piece of baking paper and then the lid and place in oven for 1½ hrs or until beef is very tender. Add green beans in the last 10 mins of cooking.

4. Place basil, pine nuts and garlic in a small food processor and process until finely chopped. Add olive oil and process until smooth. Stir through parmesan.

5. Divide vegetables and sauce between 4 bowls and top each with a piece of osso bucco and a dollop of pesto.

TIPS:

1. Bouquet garni is a small parcel of herbs, usually bay leaf, lemon peel, thyme and rosemary. Substitute with your favourite herbs.

2. Substitute basil pesto with a store-bought version.

Chunky Beef & Cauliflower Pie

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:12 GMT

INGREDIENTS :

600g beef chuck, blade, gravy, or brisket, 3em diced

1 tbsp olive oil

200g button mushrooms halved

2 cloves garlic, finely chopped

2 tbsp tomato paste

500 ml beef stock

1 tbsp flour

2 bunches of spinach, washed and sliced

1 bunch of dill, finely chopped

2 tbsp sour cream

½ head cauliflower, cut into florets

2 sheets of butter puff pastry

SERVES : 4

PREPARATION : 10 mins

COOKING : 2 hrs 25 mins

PROCESS :

1. Preheat oven to 170°C.

2. Toss beef in oil. Heat a large cast-iron casserole pot and brown in 2-3 batches. Set aside. Add mushrooms and garlic and cook until golden. Return beef to pan, add tomato paste and stir to coat. Add stock and bring to a boil.

3. Cover with a piece of baking paper and lid and place in the oven for 1½ hrs or until beef is almost tender. Top up with a little water or stock if needed.

4. Remove the casserole dish from the oven and set it aside. Sprinkle in flour and cook uncovered for 4-5 mins until the sauce has reduced and is thick.

5. Increase oven to 200°C. Add spinach, dill, and beef and stir until combined. Stir in sour cream and then the cauliflower. Transfer to a 2L capacity ceramic baking dish.

6. Lay the pastry over the pie and press down the edges to seal. Make a slit in the centre for steam to escape. Bake uncovered for 40 mins or until golden and puffed.

TIPS :

1. To reduce cooking time, try beef rump. Reduce the stock to 250ml, skip step 3 and continue as per the recipe.

2. Try English, baby or frozen spinach.

Beef Korma with Fresh Coriander

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:09 GMT

INGREDIENTS:

1 kg beef chuck, blade, gravy, or brisket, 3em diced

2 tbsp oil

2 brown onions, chopped

2 tbsp fresh ginger, grated

2-3 red chillies, sliced

3 tbsp korma paste

1 cup beef stock

750g tub plain yoghurt

250g fresh ripe tomatoes, diced

4 tbsp ground almonds

2 tbsp palm or brown sugar

1 bunch coriander (root and leaves)

10 fresh or dried curry leaves

Steamed vegetables, jasmine rice and fresh coriander leaves to serve.

SERVES : 4-6

PREPARATION : 20 mins

COOKING : 2 hrs

PROCESS :

1. Toss beef in 1½ tbsp oil. Heat a large cast-iron casserole pot and brown in 2-3 batches on all sides then set aside.

2. Reduce heat to medium-low. Add remaining oil and sauté onions, ginger, and chillies. Add korma curry paste and stir for 2 mins.

3. Add beef stock, yoghurt, tomatoes, ground almonds, sugar, finely chopped coriander and curry leaves.

4. Return meat and simmer gently, stirring occasionally, for 2 hrs or until meat is tender.

TIP :

To change to a Thai massaman curry, omit the tomatoes and the ground almonds. Replace the korma paste with massaman paste and the yoghurt with coconut cream. After 1hr of cooking, add 2 medium potatoes cut into quarters. 15 mins before the end of cooking stir in 2 tbsp fish sauce and 2 tbsp lime juice.

Greek Style Butterflied Leg of Lamb with Roasted Vegetables & Grilled Lemon

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:08 GMT

INGREDIENTS :

1 boned & butterflied leg of lamb, fat trimmed (about 1.3kg)

6 cloves garlic, roughly chopped

1 small bunch of fresh oregano, leaves roughly chopped

1½ tbsp olive oil

400g kipfler potatoes, scrubbed & cut into wedges (or any other waxy potato e.g., desiree)

400g butternut pumpkin, cut into wedges

2 lemons, quartered

SALAD :

4 large ripe tomatoes, thickly sliced

2 Lebanese cucumbers, cubed

½ red onion, finely sliced

120g reduced fat feta cheese, crumbled

1½ tbsp olive oil

3 tsp red wine vinegar

SERVES: 4-6

PREPARATION: 15min, plus marinating time

COOKING: 45min

PROCESS:

1. Pound the garlic and oregano in a mortar and pestle to a coarse paste. Add 2 tsp olive oil and rub well into the lamb. Cover with cling film and marinate for 30 minutes.

2. Preheat the oven or lidded barbecue to 180°C. Season the Lamb with salt and pepper and place in the middle of a large roasting pan.

3. Toss the potatoes and pumpkin with the remaining olive oil and season with salt and pepper. Scatter the vegetables around the Lamb and cook for 45 minutes for medium, turning the vegetables over halfway through.

4. Take the Lamb out and set it aside to rest for 10 minutes, loosely covered with foil. Turn off the oven or barbecue and keep the vegetables in to stay warm.

5. Carve the Lamb and squeeze some of the grilled lemons on top. Serve with the vegetables and salad.

FOR THE SALAD:

Lay the tomato, cucumber and onion out on a platter and top with the cheese. Season with pepper and drizzle with the oil and vinegar.

FOR THE GRILLED LEMON:

Preheat a chargrill to hot and cook the lemon quarters for 1½ minutes on each side or until lightly charred. If you are using the barbecue, you can simply cook them on the grill plate.

TIPS:

The most accurate way to test the temperature of the Lamb is using a meat thermometer. Medium Lamb should read 65°-70°C. For maximum flavour, try marinating the lamb overnight. You could use a boned and butterflied shoulder of Lamb instead of the leg. If you don't want to use a chargrill pan, you can add the lemon quarters to the Lamb and vegetables for the last 5 minutes of cooking time.

Grilled Beef Sirloin, Sweet Potato, Zucchini & Rocket Salad

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:07 GMT

INGREDIENTS :

600g sirloin steak, fat trimmed

3 tbsp olive oil

350g sweet potato, peeled & cut into 3mm slices

4 medium zucchinis, sliced lengthways into 5mm slices

1 red onion, quartered

2 tbsp lemon juice, plus grated zest of a lemon

150g rocket leaves

30g parmesan cheese, shaved

20g toasted pine nuts

PREPARATION : 15 MIN

COOKING : 10 MIN

SERVES : 4

PROCESS :

1. Preheat a chargrill or barbecue to hot. Brush the beef on both sides with 2 tsp olive oil and cook for 4 minutes, turning once or until cooked to your liking. Set aside to rest and cover loosely with foil.

2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 tsp olive oil. Place on the grill and cook for 1½ minutes on each side or until tender and lightly charred.

3. Slice the Beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice, zest and remaining oil. Season with salt and pepper and stir to combine.

4. Place the rocket onto a large serving platter, top with the tossed Beef and grilled vegetables, parmesan cheese and pine nuts, and serve.

TIPS :

Brush each steak lightly with oil. Preheat the barbecue to hot. The steak should sizzle as it makes contact with the plate or grill. Cook one side until the first sign of moisture appears, turn and cook the other side. Turn once only for rare and medium. Remove steak and cover loosely, rest in a warm place for a few minutes before serving.

Beef Fajitas with Tomato, Avocado & Coriander Salsa

sofia.bryan@localsearch.com.au (Localsearch WebServices) — Tue, 20 Sep 2022 01:07:05 GMT

INGREDIENTS:

600g thinly sliced beef strips, fat trimmed (flank, skirt, rump, round or oyster blade)

2 tsp smoked paprika

1 large pinch of cayenne pepper

1½ tbsp olive oil

2 cloves garlic, chopped

1 small red onion, thinly sliced

1 medium red capsicum, cut into strips

SALSA:

1 avocado, cubed

200g cherry tomatoes, quartered

2 spring onions, finely sliced

1 tbsp lime juice

OTHER:

½ cup coriander leaves

1 green chilli, deseeded & finely diced

Grilled corn cobs

Warm flour tortillas

Lime wedges

Shredded iceberg lettuce, to serve

PREPARATION: 15 MIN, PLUS MARINATING TIME

COOKING: 10 MIN

SERVES: 4

PROCESS:

1. Place beef strips into a bowl with the smoked paprika, cayenne pepper and 1 tbsp of olive oil and toss to coat. Cover and set aside for 30 minutes.

2. Preheat a large heavy-based frying pan to moderately hot and cook the beef for 2 minutes in 3 batches until browned. Set the beef aside.

3. Add the remaining oil along with the garlic, red onion and capsicum and cook for 3 minutes, stirring regularly. Return the beef and any juices back to the pan and season with salt and pepper.

4. Serve with the corn cobs, salsa, tortillas, lime wedges and lettuce.

TO MAKE THE SALSA:

Place all the salsa ingredients into a bowl and stir to combine. Season to taste with salt and pepper.

SWITCH TO MAKE:

Beef and vegetable tacos: Cook the fajita filling using finely chopped vegetables and lean Beef mince instead of the beef strips. Spoon into warm taco shells, top with the salsa

and try adding some grated cheese or guacamole to serve.