Roast beef topside with caramelised onion gravy

Roast beef topside with caramelised onion gravy

Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tsp celery seeds
  • 1 tbsp olive oil
  • Around 2kg topside beef

For the gravy

  • 4 tbsp plain flour
  • 2 beef stock cubes
  • 3 tbsp caramelised onion chutney or marmalade
  • 2-3 tsp Marmite

Instructions
 

  • Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  • Heat oven to 190C/170C fan and sit the beef in a snug-ish roasting tin. Roast for 12 mins per 450g (about 55 mins for 2kg) for medium-rare, or 15 mins per 450g (about 1 hr 10 mins) for medium-well.
  • Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins.
  • For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite.
  • Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
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Posted on Categories beef

BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

Course Main Dish
Cuisine Modern Australian
Servings 6 serves

Ingredients
  

Salad

  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar

Lamb shanks

  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli

Instructions
 

  • For braised lamb shanks, preheat oven to 180C. Heat oil in a large frying pan over medium-high heat, season shanks to taste, add to pan in batches and cook, turning once, until browned (2-3 minutes each side). Transfer to a casserole with remaining ingredients, bring to the simmer, cover with a lid and braise in oven until meat is falling from the bone (3 hours). Set shanks aside, skim fat from braising liquid, then reduce over medium heat until slightly thickened (30-40 minutes). Return shanks to braising sauce and keep warm.
  • Meanwhile, scatter parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Roast almonds on a separate oven tray until golden (6-8 minutes). Set parmesan and almonds aside to cool, then transfer both to a food processor and process until finely chopped.
  • Heat a char-grill pan over medium-high heat, add leeks and grill, turning occasionally, until completely blackened (15-20 minutes). Transfer to a large bowl, cover with plastic wrap and steam until tender (2-3 minutes). Remove with tongs (reserve juices), discard blackened layer and set aside.
  • Add zucchini, herbs, lemon juice, oil and sugar to bowl with leek juices, season to taste, and stir gently to combine. Just before serving, stir in parmesan and almond crumbs. Serve shanks hot topped with braising sauce, with burnt leeks and zucchini salad.
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Posted on Categories Lamb

Turmeric and butter roasted cauliflower with pink pickled onions

Turmeric and butter roasted cauliflower with pink pickled onions

Course Entree, Platter
Cuisine Modern Australian

Ingredients
  

  • 1 red onion halved and very thinly sliced
  • 3 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 3 tbsp tahini
  • 150 ml natural yogurt
  • 1/2 bunch dill
  • 1 clove largegarlic peeled and halved lengthways
  • 9 palm size cauliflower florets
  • 100 g butter
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • sea salt

Instructions
 

  • To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.
  • Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.
  • Heat the oven to 200C/fan 180C/. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).
  • Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.
  • Scoop the garlic out of the sauce and drain the pickled onions.
  • You can serve this from the tray or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, enjoy!
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