Month: July 2024

T-Bone steak with Chilli, Celery Salt & Charred Corn

T-Bone steak with Chilli, Celery Salt & Charred Corn

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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 4 T-bone steaks
  • 2 tbsp sea salt flakes
  • 1 stalk celery coarsely grated
  • 1 small fresh red chilli finely chopped
  • 2 tsp fennel seeds
  • 4 whole corn in husks
  • 50 g butter at room temperature
  • 2 tbsp chopped chives

Instructions
 

  • Remove the steaks from the fridge about 15-20 minutes before cooking.
  • Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place the salt, celery, chilli and fennel seeds on the prepared tray. Bake for 12-15 minutes or until the salt mixture is light golden and celery dry. Cool on tray. Transfer to a bowl.
  • Meanwhile, preheat a char-grill to hot. Pull back the husks on corn, but do not remove. Brush corn cobbs with the butter, then sprinkle with chives. Season. Cover the cobbs with their husks again and twist at the ends. Char-grill or barbecue for 8-10 minutes, turning occasionally. Transfer to a heatproof plate.
  • Season the steaks with a little of the chilli and celery salt mixture. Cook steaks on same char-grill for 3-4 minutes each side for medium or cook until your liking. Transfer to serving plates and cover loosely with foil. Allow to rest for 5 minutes.
  • Serve the steak and corn with extra chilli and celery salt to season.

Notes

Use different spices in the sea salt mixture before baking such as coriander seeds, cumin seed or yellow mustard seeds.
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Author Posted on Categories beef

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

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Prep Time 15 minutes
Course Main Course
Cuisine Modern Australian
Servings 3

Ingredients
  

  • 1 kg beef topside roast
  • 1 Handful rosemary sprigs
  • 2 tbsp horseradish cream or horseradish mustard
  • Freshly ground pepper

Instructions
 

  • Heat your oven to 220°C. Unwrap the beef. Pat dry and rest for 1 hr to come to room temperature.
  • Take half the rosemary leaves off their sprigs and finely chop.
  • Mix the chopped rosemary with 2 tbsp horseradish cream and a good pinch of pepper. Rub the mustard mix all over the beef.
  • Sit the beef in a roasting tin that fits well. Cover the sides of the beef with foil so just the fat on top is exposed to the heat (this keeps it moist).
  • Put the beef in the centre of the oven, on the middle shelf. Turn the heat down to 180°C and cook for 45 mins for rare, 1 hr for medium-rare and 1 hr 15 mins for well done.
  • Transfer the beef to a board or warm plate, loosely cover with foil and rest for 30 mins.
  • Serve the beef in slices, with roast veggies and garnish with the remaining rosemary sprigs.
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Author Posted on Categories beef

Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes

Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes

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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Servings 5

Ingredients
  

  • 2.5 kg boneless pork leg roast rind on and scored (see tips)
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt flakes
  • Store-bought Honey & Mustard Finishing Sauce or chicken gravy heated, to serve

Crunchy parmesan & sage potatoes

  • 2 x 500g bags microwavable baby white potatoes
  • 1/4 cup finely grated parmesan
  • 80 g butter melted
  • 1/2 cup sage leaves

Instructions
 

  • Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.
  • Reduce heat to 180°C/160°C fan-forced and roast for 1 hour and 20 minutes or until 65°C when tested in the thickest part with a meat thermometer. Remove pork from the oven. Cover with foil and rest for 10 minutes.
  • Meanwhile, to make crunchy parmesan and sage potatoes, pierce the bag and microwave potatoes, one bag at a time, on high for 7 minutes each. Stand for 10 minutes to cool slightly. Drain and set aside to dry.
  • Sprinkle parmesan onto a large baking tray lined with baking paper. Drizzle with melted butter. Sprinkle with sage leaves. Using a potato masher, “squash” potatoes to about 2cm thick. Place potatoes onto cheese mixture. Place potatoes in the oven, in the last 35 minutes of cooking pork. Turn potatoes in the last 10 minutes of cooking.
  • Serve pork with potatoes and sauce or gravy.
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Author Posted on Categories Pork