Author: Andy

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

 

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

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Servings: 4
Course: Main Dish, Platter
Cuisine: Modern Australian, Sth American
Ingredients Method

Ingredients
  

Steaks
  • 4 Scotch Fillet/Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper
Chimichurri Sauce
  • 1/2 cup extra virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional

Method
 

To make the sauce
  1. Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  2. In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  3. Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.
For the steaks
  1. Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  2. Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  3. The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  4. Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  5. Serve with the Chimichurri sauce.
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Author Posted on Categories BBQ, beef

Malaysian style beef bolar blade roast

Malaysian style beef bolar blade roast

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Prep Time 10 minutes
Cook Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 kg beef bolar roast trimmed
  • 3 tbsp rendang curry paste
  • 2 tbsp coconut cream plus extra for drizzling
  • 2 leeks halved, washed and sliced
  • 500 g sweet potato peeled and cut into 2cm half rounds
  • 3 stalks curry leaves or 10 dried curry leaves
  • 2 cinnamon sticks
  • 1 head broccoli cut into florets
  • 1 cup red rice
  • Lime to serve

Method
 

  1. Preheat oven to 220°C (200°C fan-forced). Place beef on a plate, mix rendang paste and coconut cream and spread half of it over the beef to coat.
  2. Place leek, sweet potato, curry leaves and cinnamon sticks in a large roasting tray. Mix remaining curry paste/coconut mixture with 1 cup water and pour over the vegetables. Place beef on top of the vegetables and cook in the oven for 20 minutes or until the beef is starting to turn golden brown.
  3. Remove tray from oven and gently toss vegetables. Reduce oven to 180°C (160°C fan-forced) and cook for another 60 minutes for medium rare, covering with foil if overbrowning. Place beef on a plate, covered loosely with foil and rest for 10 minutes. Slice thinly.
  4. Steam broccoli, and cook rice according to packet directions. Serve beef with rice, vegetables and some of the curry sauce on top.

Notes

Allow beef to sit out of the fridge for 30 minutes for more even cooking.
Marinate the beef in the fridge overnight for extra flavour.
Use a meat thermometer to test in the centre of the beef, 60°C for medium rare.
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Author Posted on Categories beef

Coriander lamb chop tray bake

Coriander lamb chop tray bake

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Prep Time 10 minutes
Cook Time 45 minutes
Course: Lunch, Main Course, Platter
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 8 lamb loin chops fat trimmed
  • 2 tbsp olive oil
  • 2 garlic cloves crushed
  • 1 tbsp ground coriander
  • ½ cauliflower head cut into florets
  • 1 broccoli head cut into florets
  • 1 large red capsicum cut into thick strips
  • 4 pre-cooked baby beetroots cut into wedges
  • 400 gm can cannellini beans rinsed, drained
  • 1/2 cup hummus
  • Zest and juice of 1 lemon +extra wedges to serve
  • Toasted almonds chopped, coriander sprigs, to serve

Method
 

  1. Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper.
  2. In a small bowl combine oil, garlic and coriander. Season well. Place cauliflower, broccoli and capsicum onto prepared tray. Drizzle with half the oil mixture and toss to coat. Cook for 20 minutes.
  3. Meanwhile, place lamb chops and remaining oil mixture in a large snap lock bag and rub to coat. Heat a large frying pan over medium-high heat and cook chops for 2-3 minutes each side, in 2 batches, if necessary. Remove tray from oven, add beets and beans to tray and place lamb chops on top of vegetables. Cook for a further 5-6 minutes or until lamb is cooked to your liking and vegetables are tender
  4. In a small bowl combine hummus, lemon zest and juice. Season and stir well, adding a little water if desired.
  5. Sprinkle lamb tray bake with almonds and coriander sprigs. Serve with hummus sauce and lemon wedges.

Notes

Lamb cutlets, chump chops or forequarter chops would also be perfect in this recipe.
Slice meat from any leftover lamb chops, discard bone and gently warm lamb. Toss with any leftover vegetables and salad leaves for a delicious lunch the next day.
Sweet potato, pumpkin, broccolini or zucchini would also be great in this recipe; pre-made Tzatziki can be swapped with hummus.
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Author Posted on Categories Lamb

Slow cooked beef ragu with creamy polenta

 

Slow cooked beef ragu with creamy polenta

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Servings: 6 serves
Course: Main Dish
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste

Method
 

  1. Season the meat with salt and pepper on all sides and preheat the oven to 180C.
  2. In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
  3. Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
  4. Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
  5. Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
  6. Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
  7. Serve over a Creamy Parmesan Polenta and enjoy!
To make the polenta
  1. In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
  2. Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.
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Author Posted on Categories beef

THE ULTIMATE RUMP STEAK SANDWICH

THE ULTIMATE RUMP STEAK SANDWICH

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Servings: 4
Course: Lunch, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 500 g rump steak
  • 1 in large red onion cuthalf and sliced
  • 2 tbsp olive oil
  • 1/2 cup beetroot relish
  • Ciabatta loaf sliced through the middle and quartered
  • 80 g baby rocket leaves
  • 2 tomatoes sliced
  • 4 slices of tasty cheese
  • Salt and cracked black pepper to taste

Method
 

  1. Preheat a barbecue flat-plate or chargrill pan to hot. Brush steaks with 1 tbsp olive oil, season with salt and pepper and cook for 2 – 3 minutes per side or until cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
  2. While steaks are resting decrease heat to medium and cook onion with remaining olive oil on one side of the barbecue flat-plate, stirring, for 5 to 6 minutes or until softened and lightly golden. Toast ciabatta on the other side of the barbecue until toasted.
  3. Trim cooked steaks of any excess fat and slice steaks thinly against the grain.
  4. Spread relish across bread bases and top with rocket, tomato, cheese, sliced steak, onions and bread tops. Serve with a salad.

Notes

Photo & Recipe Credit - Australian Beef
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Author Posted on Categories beef

Barbecued lamb shoulder with a Greek salad

 

Barbecued lamb shoulder with a Greek salad

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Prep Time 20 minutes
Cook Time 26 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1.5 kg lamb shoulder boned and butterflied
  • Juice of one lemon
  • 1 tbsp dried oregano
  • 4 medium tomatoes cut into chunks
  • 2 Lebanese cucumbers cut into chunks
  • 12 kalamata olives
  • 100 g feta cubed
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 10 mint leaves finely chopped
  • Fresh oregano leaves and barbecued lemon wedges to serve

Method
 

  1. Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb shoulder in a criss-cross fashion. Combine the lemon juice and oregano, then rub over the lamb. Brush or spray the lamb lightly with oil, then season with salt and pepper.
  2. Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before serving.
  3. Combine remaining ingredients to make a Greek salad. Slice the lamb, sprinkle with oregano and serve with lemon wedges. Serve the Greek salad on the side.

Notes

Ask your butcher to bone and butterfly the leg of lamb for you.
Always rest lamb after cooking. This gives the meat juices a chance to redistribute, giving a moister and more tender result. Transfer the lamb from the barbecue to a plate and loosely cover with foil. Allow the lamb to rest for 10 minutes in a warm place.
To test if the lamb is cooked to your liking press the centre of the lamb with either the back of your tongs or fingertip. Rare is soft when pressed, medium is springy and well done is very firm.
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Author Posted on Categories Lamb

Porterhouse Steak W. Nicoise Salad

Porterhouse Steak W. Nicoise Salad

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Servings: 4
Course: Lunch, Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 4 porterhouse steaks fat trimmed
  • Basting sauce
  • 1 tsp Dijon mustard
  • 2 cloves garlic crushed
  • 200 g green beans trimmed
  • 200 g punnet grape tomatoes halved lengthways
  • 4 eggs
  • 1 Lebanese cucumber halved and sliced
  • 1 baby cos lettuce washed and spun dry
Herb vinaigrette
  • 1 tbsp each red and white wine vinegar
  • 1 tbsp chives finely chopped, plus extra to serve

Method
 

  1. Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
  2. Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
  3. Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
  4. Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
  5. Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.

Notes

Vinaigrette, salad and eggs can be prepared ahead of time. You can leave the anchovies out of the basting sauce if you prefer. Try with scotch fillet or rump steak.
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Author Posted on Categories beef

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
Servings: 6
Course: Main Course
Cuisine: Modern Australian
Ingredients Method Notes

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

Method
 

  1. Remove the steaks from the fridge about 15-20 minutes before cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Lamb rump steaks with Chinese-style salad

Lamb rump steaks with Chinese-style salad

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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 600 g lamb rump steak trimmed
Marinade
  • 2 cloves garlic finely chopped
  • 2 tsp canola oil
  • 1 tsp sugar
  • 1 tsp Chinese five spice
  • 1 tsp salt reduced soy sauce
Pickled carrot
  • 3 tsp sugar
  • 1 tsp fine salt
  • 1 tbsp rice wine vinegar
  • 1 carrot shaved into ribbons
Salad
  • 4 cups shredded Chinese cabbage
  • 1 small red capsicum cut into strips
  • 1/2 cup snow peas finely sliced
  • 1 cup coriander leaves
  • 1 tbsp toasted sesame seeds
  • 3 tsp rice wine vinegar
  • 2 tsp salt reduced soy sauce
  • 1 tsp sesame oil

Method
 

  1. o pickle the carrots: Place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.
  2. Mix together the marinade ingredients in a mixing bowl. Add the lamb and coat well. Set aside for 15 minutes.
  3. Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2 ½ minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
  4. To make the salad: Place the pickled carrot into a bowl with the salad ingredients and stir to combine.
  5. Slice lamb against the grain and serve with the salad.
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Author Posted on Categories Lamb

Moroccan Spiced Roasted Lamb Leg with Plums

Moroccan Spiced Roasted Lamb Leg with Plums

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Ingredients Method Notes

Ingredients
  

Lamb
  • 1 leg of lamb approximately 2.5kg bone in
  • 3 large onions sliced in 1cm thick discs
  • 750 mL vegetable stock reduced salt
  • 750 g fresh plums halved and pitted
  • 50 g Slivered almonds
  • 50 g Currants or raisins
Spice Rub
  • 50 g extra virgin olive oil
  • 2 tsp cumin ground
  • 2 tsp ginger ground
  • 2 tsp garlic ground
  • 2 tsp turmeric ground
  • 2 tsp cinnamon ground
  • 2 tsp coriander ground
  • 2 tsp paprika ground
  • 100 g honey or date syrup
  • ½ preserved lemon
  • Salt and pepper to taste
Cous Cous
  • ½ bunch fresh coriander leaves only
  • ½ bunch fresh parsley leaves only
  • 50 g slivered almonds
  • 1 bunch watercress remove woody stalks
  • 100 g yoghurt
  • 250 g dried couscous 1 pomegranate arils only
  • 1 lge lemon finely grated zest and juice
  • 50 g Extra virgin olive oil
  • Salt and pepper to taste
  • ¼ bunch parsley, finely chopped

Method
 

  1. Preheat fan-forced oven to 150° Celsius. For the spice rub, blitz all ingredients in a food processor until thoroughly combined. Place onions in the centre of the roasting tray, place the lamb on top of the onions, and thoroughly coat the leg with the spice rub, so that the presentation side is face down. Carefully pour the stock all around the lamb leg, so as not to remove the rub.
  2. Roast the leg at 150° Celsius for 2 hours covered with aluminium foil, then an additional two hours uncovered. After four hours, remove the tray and increase the heat to 250° Celsius, place the plums, almonds and raisins around the lamb and gently toss in the pan juices.
  3. Return to the oven for 15-20 minutes to form a heavily caramelised crust, before removing from the oven and allowing 10 minutes to rest the lamb, before pulling or slicing and serving.
  4. In a large heavy based pot, prepare the couscous according to packet instructions, once cooked and while still warm, stir through remaining ingredients. Serve with fresh parsley if desired.
  5. To serve in the oven tray, dollop small portions of yoghurt around the lamb on top of the plums, onions. Scatter the watercress, herbs and additional almonds. Slice and serve at the table.

Notes

Gluten free, if replacing couscous with quinoa. Grain free, if replacing couscous with quinoa. Refined sugar free, can replace honey with erythritol. Dairy free optional, if replacing yoghurt with coconut yoghurt.
Start cooking with your presentation side down, so second half and final cook you have the lamb the ‘best’ side upwards for serving.
If you have time and inclination, you can marinade your lamb overnight ahead of cooking.
If you are stuck for time, you could put the lamb in a pressure cooker with an additional litre of water for 60 minutes, followed by the 15 minutes at 250° Celsius, just to develop the crust.
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