Author: Andy

Schnitzel Lamb Cutlets with Slaw

Schnitzel Lamb Cutlets with Slaw

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Servings 4

Ingredients
  

  • 8 lamb cutlets excess fat trimmed
  • 1 cup dried breadcrumbs
  • 2 free-range eggs lightly beaten
  • 1/2 cup plain flour
  • 1/3 cup olive oil for shallow frying + 1 tbsp extra, for slaw
  • 8 small kipfler potatoes halved lengthways
  • 1/4 small red cabbage finely shredded
  • 1/4 small green cabbage finely shredded
  • 1 large carrot peeled, shredded
  • 2 green onions finely sliced
  • 1 tbsp currants
  • Zest and juice of 1 lemon +extra wedges to serve
  • 1/3 cup whole egg mayonnaise
  • 1 garlic clove crushed1 tbsp parsley leaves, finely shredded +extra leaves, to serve

Instructions
 

  • In a microwave safe container cook potatoes for 3-4 minutes on HIGH (100%) or until nearly tender. Lightly spray a large char-grill pan with oil and heat over medium-high heat. Cook potatoes for 5-6 minutes or until tender and lightly charred. Set aside to keep warm.
  • Meanwhile, place breadcrumbs in a large shallow bowl. Place flour on a large plate and season. Place eggs in a separate shallow bowl. Working with 1 lamb cutlet at a time, coat in flour, shaking off any excess. Dip in egg, then press in breadcrumb mixture to coat. Transfer to a plate lined with baking paper. Repeat with remaining cutlets.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb cutlets, in batches, for 3-4 minutes each side or until golden and cooked to your liking, replacing oil as necessary. Set cutlets aside on a plate lined with kitchen paper.
  • In a large bowl combine cabbage, carrot, onions and currants. Season, drizzle with extra oil and half the lemon juice and toss well to coat.
  • In a small bowl combine mayonnaise, garlic, lemon zest and remaining juice and parsley. Season and stir well to combine.
  • Serve cutlets with potatoes, slaw, aioli, lemon wedges and parsley leaves.

Notes

Lamb leg or rump steaks, beaten to 1cm thickness with a meat mallet, would also work well in this recipe.
Swap dried breadcrumbs for panko crumbs; add your choice of herb, finely chopped, or some grated parmesan to the breadcrumbs for an extra flavour hit.
Use a pre-pack coleslaw salad mix from the supermarket to save time.
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Author Posted on Categories Lamb

Rump steak with mushroom sauce and baby potatoes

Rump steak with mushroom sauce and baby potatoes

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 3

Ingredients
  

  • 600 g rump steak cut into 4 portions
  • 500 g “microwave in bag” white mini potatoes
  • 3 tbsp olive oil
  • 1 brown onion finely diced
  • 200 g sliced button mushrooms
  • 2 tbsp worcestershire sauce
  • 1/3 cup sour cream
  • Baby rocket leaves and finely chopped parsley to serve

Instructions
 

  • lace bag of potatoes into microwave, as per packet instructions and microwave for 6 to 8 minutes, or until tender. Set aside covered with foil to keep warm. Drizzle with a little oil and season with salt and pepper, to serve.
  • Meanwhile, brush steaks with 1 tablespoon oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Add steaks and cook for 3 to 4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil.
  • Increase temperature to medium-high. Add onion and mushrooms and cook for 4 to 5 minutes or until golden. Add worcestershire sauce, sour cream and 1/3 cup water. Bring to the boil and remove from the heat. Season with salt and pepper. Serve steaks topped with mushroom sauce, baby potatoes sprinkled with parsley, and baby rocket on the side.

Notes

You can prep the onions and parsley while the steaks are cooking - potatoes are cooking in the background
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Author Posted on Categories beef

Perfect Pork Belly

Perfect Pork Belly

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Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1.5 kg piece boneless pork belly skin scored at 1cm intervals
  • olive oil to drizzle
  • PORK BRINE
  • 3/4 cup firmly packed brown sugar 170g
  • 3/4 cup Sea salt 165g
  • 4 garlic cloves crushed
  • 1 tsp whole black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1 thyme sprig

Instructions
 

  • Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry and set aside.
  • For the brine, place the sugar, salt, garlic, peppercorns, cloves, bay, thyme and 1.5L water in a saucepan over high heat. Cook, stirring, for 4 minutes or until sugar and salt have dissolved. Transfer to a bowl and chill until cooled to room temperature.
  • Pour brine into a plastic container and carefully place the pork in the brine, to cover meat but not skin. Chill overnight uncovered in the fridge, leaving the skin exposed to dry out.
  • The next day, preheat the oven to 220°C. Remove pork from brine, discarding brine and allow the pork to come to room temperature
  • Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan. Roast for 30 minutes or until the skin starts to bubble and crisp slightly.
  • Reduce oven to 150°C and roast for a further 1 hour 10 minutes, then increase oven to 200°C and cook for a further 20 minutes or until meat is cooked through and the crackling is crisp and golden. Rest the pork, loosely covered with foil, for 30 minutes.
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Author Posted on Categories Pork

Slow braised pork belly with apple soup, garlic purée and Port jus

Slow braised pork belly with apple soup, garlic purée and Port jus

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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours 2 minutes
Course Dessert, Entree
Cuisine Modern Australian
Servings 6 as a starter

Ingredients
  

Pork Belly

  • 1 kg of pork belly
  • 100 g of sea salt

Apple Soup

  • 2 Royal Gala apples peeled and chopped
  • 2 tbsp of caster sugar
  • 10 g of butter
  • 100 ml of white chicken stock
  • black pepper
  • 1 pinch of salt

Garlic purée

  • 6 garlic cloves
  • 1 tbsp of balsamic vinegar
  • 4 tbsp of double cream
  • 1 tbsp of grapeseed oil
  • 50 g of butter

Port jus

  • 290 ml of dry white port

Instructions
 

  • Sprinkle half the salt in the bottom of a tray and add the porky, skin-side down. Add the rest of the salt on top and rub in well. Cover with clingfilm and place in the fridge for 12 hours
  • Heat the oven to 80°C. Wash, dry and then wrap in cling film and then tin foil. Roast for 12 hours. Keep the juices for the Port jus; you will need 950ml
  • Remove from the oven, place another tray on top of the belly and weight down. Leave in the fridge for 24 hours. Remove the tin foil and the cling film and cut into portions
  • Brown the belly on all sides in a frying pan. Then place in a warm oven at 150°C
  • Place the apples in a saucepan with a pinch salt, sugar and chicken stock and bring to a simmer. When soft, liquidise and push through a sieve. Season, adding a knob of butter. Set aside
  • Heat the oven to 160°C. Wrap the garlic cloves in a large sheet of tin foil, douse with the grapeseed oil and season
  • Wrap into a parcel and slowly roast for 1 ½ hours. Take out and peel the cloves. Put into a blender with the cream, butter and balsamic. Blitz to a fine purée, sieve if desired and keep until needed
  • Reduce the stock by two thirds. Keep tasting; you want a full flavoured jus. Pass through a sieve into another pan. Reduce the white port until syrupy, then add the port to the jus
  • To plate warm all the components separately and serve with the pork belly
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Author Posted on Categories Pork

BBQ yogurt-marinated lamb chops

BBQ yogurt-marinated lamb chops

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 1 tsp heapedcumin seeds
  • 1 tsp heapedcoriander seeds
  • 1 garlic clove crushed with a little salt
  • 2 tbsp yogurt
  • large pinch chilli flakes
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • Juice of 1/2 lemon and wedges, to serve
  • 8 lamb chops loin or cutlets
  • Handful of coriander leaves to serve

Instructions
 

  • Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon juice. Add the lamb chops and rub in the marinade.
  • Marinate in the fridge for at least two hours.
  • Heat a griddle pan or barbecue until medium-hot.
  • Season the lamb with a little salt and grill for 2-3 minutes on each side until char marks appear, but still pink inside.
  • Leave to rest for a couple of minutes before serving.
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Author Posted on Categories BBQ

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
Course Main Dish
Cuisine Asian
Servings 4

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

Instructions
 

  • 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.
  • Mix together the marinade ingredients in a mixing bowl. Add the lamb and coat well. Set aside for 15 minutes.
  • 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.
  • To make the salad: Place the pickled carrot into a bowl with the salad ingredients and stir to combine.
  • Slice lamb against the grain and serve with the salad.
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Author Posted on Categories Lamb

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

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

 

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

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

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

Instructions
 

To make the sauce

  • Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  • 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.
  • Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.

For the steaks

  • Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  • 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.
  • 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.
  • Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  • Serve with the Chimichurri sauce.
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Author Posted on Categories BBQ, beef