RIB-EYE STEAKS WITH FRESH CHIMICHURRI SAUCE

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RIB-EYE STEAKS WITH FRESH CHIMICHURRI SAUCE
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Servings
Ingredients
Steaks
  • 4 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
Servings
Ingredients
Steaks
  • 4 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
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Instructions
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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Brie Stuffed Burgers With Sweet Chilli Corn Salsa

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Brie Stuffed Burgers With Sweet Chilli Corn Salsa
Votes: 1
Rating: 5
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Course Main Dish
Servings
Ingredients
BURGER
  • 700 g minced beef
  • 220 g Brie rind removed + cubed
  • 1 tablespoon worcheshire sauce
  • 4 slices cooked bacon
  • 4 hamburger buns toasted
SWEET CHILI MAYO
  • 1/2 cup good quality mayo
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Thai Sweet Chili Sauce
  • 2 tablespoons fresh basil chopped
  • pinch of salt + pepper
GRILLED CORN SALSA
  • 2 ears grilled corn
  • 1 peach diced
  • 4-8 cherries pitted + diced
  • 1 jalapeno seeded + diced
  • juice of half a lemon
  • 1/3 cup fresh basil chopped
  • pinch of salt
Course Main Dish
Servings
Ingredients
BURGER
  • 700 g minced beef
  • 220 g Brie rind removed + cubed
  • 1 tablespoon worcheshire sauce
  • 4 slices cooked bacon
  • 4 hamburger buns toasted
SWEET CHILI MAYO
  • 1/2 cup good quality mayo
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Thai Sweet Chili Sauce
  • 2 tablespoons fresh basil chopped
  • pinch of salt + pepper
GRILLED CORN SALSA
  • 2 ears grilled corn
  • 1 peach diced
  • 4-8 cherries pitted + diced
  • 1 jalapeno seeded + diced
  • juice of half a lemon
  • 1/3 cup fresh basil chopped
  • pinch of salt
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Rating: 5
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Instructions
  1. To make the burger patties, form 4 patties and flatten slightly. pull away some meat from the middle of each pattie and add some cubes of brie. Form the patties over the brie and then flatten slightly to a burger. You should end up with the brie in the centre of the meat so it doesn’t escape when grilling.
  2. Drizzle each patty with worcheshire sauce. Cover and place in the fridge while you prepare the mayo and salsa.
  3. To make the mayo: combine the mayo, lemon juice, sweet Thai chilli sauce, basil and a pinch of salt + pepper. Mix to combine. Keep covered in the fridge until ready to serve.
  4. To make the salsa: add the corn, peach, cherries, jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.
  5. When ready to cook the burgers, preheat the grill to medium high heat. Once hot grill your burgers until they reach your desired doneness. Just remember that these are pretty big patties and they will take a little longer to cook than most. Allow around 8 minutes per side.
  6. To serve, spread a little mayo on the bottom of your toasted buns. Top with the burger patty, bacon and then add the salsa. Add the top half of the bun and enjoy!
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Spiced Rib Eye Steak With Onion Rings

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Spiced Rib Eye Steak With Onion Rings
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Servings
Ingredients
Steak
  • 1 cup ⁄4plus 1 tsp. sweet paprika
  • 3 tbsp kosher salt
  • 3 tbsp chilli powder mild or smoked is best
  • 1 1 ⁄2 tbsp. sugar
  • 4 bone-in rib-eye steaks around 400g each
  • canola oil for frying
Onions
  • 3 small brown onions cut crosswise into 1/2cm -thick rings
  • 2 cups milk
  • 3 cups Flour
  • 2 tbsp chilli powder
  • 2 tsp. cayenne pepper
  • 1 tsp ⁄2ground cumin
  • 1/2 tsp ground black pepper
Servings
Ingredients
Steak
  • 1 cup ⁄4plus 1 tsp. sweet paprika
  • 3 tbsp kosher salt
  • 3 tbsp chilli powder mild or smoked is best
  • 1 1 ⁄2 tbsp. sugar
  • 4 bone-in rib-eye steaks around 400g each
  • canola oil for frying
Onions
  • 3 small brown onions cut crosswise into 1/2cm -thick rings
  • 2 cups milk
  • 3 cups Flour
  • 2 tbsp chilli powder
  • 2 tsp. cayenne pepper
  • 1 tsp ⁄2ground cumin
  • 1/2 tsp ground black pepper
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Instructions
  1. In a medium bowl, whisk together 1⁄4 cup paprika, 2 tbsp. salt, chilli powder and sugar. Put steaks on a parchment-lined baking sheet; rub with the chile mixture. Refrigerate steaks overnight.
  2. When you are ready to cook, remove steaks from fridge and allow to come to room temperature.
  3. Start to make onion rings: Pour oil into a large saucepan and heat over medium-high heat (or use a deep fryer) until 180C.
  4. Put onions and milk into a bowl; let soak for 20 minutes. In a large bowl, whisk together remaining paprika and salt, flour, chilli powder, cayenne, cumin, and pepper.
  5. Working in batches, remove onions from the milk, shake off excess, and toss in seasoned flour. Fry onions until crisp, about 3 minutes. Drain on paper towels; season with salt. Set aside.
  6. Heat a pan (or BBQ) over medium-high heat. Grill steaks, turning once, until medium rare, about 12 minutes. Remove and rest from around half the cooking time. Serve with onion rings.
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Roast beef topside with caramelised onion gravy

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Roast beef topside with caramelised onion gravy
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Course Main Dish
Servings
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
Course Main Dish
Servings
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
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Instructions
  1. 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.)
  2. 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.
  3. Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins.
  4. 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.
  5. 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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Slow cooked beef ragu with creamy polenta

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Slow cooked beef ragu with creamy polenta
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Servings
serves
Ingredients
  • 1.8 kg Beef Casserole Steak
  • 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
Servings
serves
Ingredients
  • 1.8 kg Beef Casserole Steak
  • 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
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Instructions
  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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Osso Buco in a Red Wine Sauce

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Osso Buco in a Red Wine Sauce
Votes: 1
Rating: 2
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Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
Ingredients
  • 4 Osso Buco
  • 1 teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 cup all-purpose flour
  • 2 tablespoons duck fat or butter
  • 2 shallots finely minced
  • 1 carrots finely minced
  • 12 cloves garlic finely minced
  • 1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
  • teaspoon ⅛caraway seeds
  • 1 cup good red wine (do not use Two Buck Chuck for this people)
  • 2 cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
  • crusty bread for serving
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
Ingredients
  • 4 Osso Buco
  • 1 teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 cup all-purpose flour
  • 2 tablespoons duck fat or butter
  • 2 shallots finely minced
  • 1 carrots finely minced
  • 12 cloves garlic finely minced
  • 1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
  • teaspoon ⅛caraway seeds
  • 1 cup good red wine (do not use Two Buck Chuck for this people)
  • 2 cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
  • crusty bread for serving
Votes: 1
Rating: 2
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Instructions
  1. Preheat your oven to 160C. Dry the meat with paper towels, then tie each shank with twine once around, if you have it (it will help to keep them from falling apart, as they become very tender when fully cooked - if you don't have twine, it'll be fine, but they will probably fall apart a bit - they will still be delicious). Rub the meat with salt and pepper, then with the dijon mustard. Dredge the meat in flour, and set aside.
  2. Add your duck fat (or butter) to your pan over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
  3. In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry paste, then the wine and stock and scrape up any browned bits. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 160C for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!
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Rump Steak With Warm Spicy Peach & Salsa

Quick-cooking rump steak is topped with a charred corn salsa mixed with our sweet summer peaches for a any night meal that’s ready in just 20 minutes.

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Rump Steak With Warm Spicy Peach & Salsa
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Course Main Dish
Cuisine Sth American
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 4 rump steaks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 2 ears of corn kernels sliced off and cobs discarded
  • 1/2 medium red onion diced
  • 1 green chilli seeded and diced
  • 2 medium peaches diced
  • 2 tablespoons fresh juice from 2 limes
  • 1/2 cup fresh coriander leaves and stems roughly chopped
Course Main Dish
Cuisine Sth American
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 4 rump steaks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 2 ears of corn kernels sliced off and cobs discarded
  • 1/2 medium red onion diced
  • 1 green chilli seeded and diced
  • 2 medium peaches diced
  • 2 tablespoons fresh juice from 2 limes
  • 1/2 cup fresh coriander leaves and stems roughly chopped
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Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream

Kimchi or Kimchee is a Korean pickled side dish made of cabbage and spices. A flavourful condiment to many dishes, it’s is also a natural probiotic, helping to promote a healthy digestive system. This quick version skips the lengthy fermentation process but delivers on flavour! The list of ingredients may be long, but it is mostly spices and flavourings. It is so simple to make, and so delicious. No need to live near a food truck hot spot, you can create that trendy food truck fusion in your own kitchen!

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Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream
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Course Main Dish
Cuisine Korean
Servings
Ingredients
  • Meat
  • 700 g skirt steak rump will also work
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tsp oyster sauce
  • 2 tablespoons sesame seeds
  • Quick Kimchi Slaw
  • 1/2 head of cabbage thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup green onion sliced
  • 1 carrot julienned (or just use a peeler and make it into a pile of peelings)
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce
  • 1/2 tsp ground ginger
  • 1 clove garlic minced
  • 2 tsp sriracha Asian hot chilli sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  • Sriracha Sour Cream
  • 1/2 cup sour cream
  • 2 tablespoons sriracha (Asian hot chilli sauce)
  • 12 corn tortillas warmed
  • Coriander for garnish chopped
Course Main Dish
Cuisine Korean
Servings
Ingredients
  • Meat
  • 700 g skirt steak rump will also work
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tsp oyster sauce
  • 2 tablespoons sesame seeds
  • Quick Kimchi Slaw
  • 1/2 head of cabbage thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup green onion sliced
  • 1 carrot julienned (or just use a peeler and make it into a pile of peelings)
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce
  • 1/2 tsp ground ginger
  • 1 clove garlic minced
  • 2 tsp sriracha Asian hot chilli sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  • Sriracha Sour Cream
  • 1/2 cup sour cream
  • 2 tablespoons sriracha (Asian hot chilli sauce)
  • 12 corn tortillas warmed
  • Coriander for garnish chopped
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Instructions
  1. 1. In a small bowl combing the soy sauce, brown sugar, sesame oil, garlic, red pepper flakes, ginger, oyster sauce and sesame seeds. Stir to combine. Slice the meat into thin strips, being sure to slice against the grain of the meat. Put the meat into the marinade and refrigerate at least 1 hour, preferably overnight.
  2. 2. Make the slaw by combining all ingredients in a large tupperware or bowl with a lid. Give it a good shake to make sure everything is well combined. Refrigerate for at least an hour before serving.
  3. 3. Stir the sriracha into the sour cream.
  4. 4. Cook the meat just before serving. Heat a skillet over high heat until it is piping hot. Pour the meat and marinade into the hot pan and cook, stirring things around constantly until all the meat is cooked. This will only take 3-5 minutes. If you want to be more authentic then cook it on an outdoor grill.
  5. 5. Serve by placing meat onto a warmed corn tortilla, topping with a strained, heaping spoonful of the kimchi slaw, and a dash of the sriracha sour cream. Garnish with a little coriander.
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