1.5kg boneless pork shoulder
600 ml extra virgin olive oil
1 tsp sweet Spanish smoked paprika
1 whole birds eye chillies
1 lemon (zest and juice)
1 cup parsley
1 tsp salt flakes
1 tsp freshly milled black pepper
1 cup shredded white cabbage
1/2 cup shredded red cabbage
1 golden delicious apple (shredded)
1 carrot (peeled and grated)
1/2 cup continental parsley (shredded)
1/2 cup kewpie mayonnaise
10 dinner rolls or small brioche buns
700g pork belly
1 tsp salt flakes
1 red onion (cut into 1cm slices)
1 granny smith apple (cut into 1cm slices)
1 blood orange (cut into 1cm slices)
1 small head organic garlic (cut into half)
1 small bunch sage
2 fresh bay leaves
4 whole star anise
1 cup apple juice
1.5L water
Ask your butcher to bone and butterfly the leg of lamb for you. Barbecue this lamb cut to more than medium, so all of the meats stays juicy, and always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.
INGREDIENTS1.5kg leg of lamb, boned and butterflied1 tbsp fresh rosemary leaves, chopped 1 tbsp olive oil 1 tbsp Dijon mustard A selection of raw and blanched seasonal vegetables Herb mayonnaise 1/2 cup whole egg style mayonnaise Fresh chives, dill, parsley or coriander, chopped lemon juice |
METHOD
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INGREDIENTS600 gm beef rump, trimmed400 gm udon noodles, separated 2 tsp oil 2 carrots, cut into fine shreds 1 red capsicum, cut into fine shreds 1 bunch choy sum, trimmed 6 cm piece of ginger, cut into fine shreds ½ small Chinese cabbage, finely shredded Juice of 2 limes 2 spring onions, finely shredded 2 tsp sesame seeds |
METHODCut beef across grain into thin strips. Add a little oil to beef, mix well. Heat the wok, ensure it is hot. Stir-fry beef in 2 batches, reheat wok between each batch.
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4 medium lamb shanks (trimmed and frenched)
500 ml Extra Virgin Olive oil
salt flakes and pepper to taste
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tbsp dried chilli flakes
1 medium brown onion (diced)
1 carrot (peeled and diced)
2 sticks celery (washed and diced)
2 springs fresh rosemary (12cm length)
3 tbsp tomato chutney
150 ml Chianti (light Italian red wine)
330 gm tinned diced tomato
1 Litre Beef stock
2 Bay leaves
4 small brown onions (cut into halves and roasted cut side down)
400 gm butternut pumpkin (cut into cylinders and roasted)
400 gm parsnips
50 gm unsalted butter
200 ml cream
150 ml milk
1 cup assorted herbs
Peel and core the parsnips, cut into dice and place into a saucepan with the butter. Cook gently for 5 minutes then add in the cream and milk. Cook until tender, drain, place into a blender and puree with a little of the strained liquid. Season well and set aside.
]]>A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
INGREDIENTS1 kg chuck or boneless shin/gravy beef1 large onion, diced 2 cloves garlic, crushed 1 red capsicum, chopped 1 green capsicum, chopped 2 tbsp plain flour 2 cups beef stock 2 tbsp tomato paste 1 tbsp dried oregano 400g can diced tomatoes 400g can cannellini beans, drained |
METHOD
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Cooktop method:
Place the browned Beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed during the cooking time to keep ingredients just covered. In the last 30 minutes of cooking time, add the tomatoes and cannellini beans.
To cook in a Slow Cooker:
Brown the Beef well as per the recipe and place in the slow cooker. Place the garlic and capsicum in to the slow cooker with the Beef. Blend the flour with the Beef stock and tomato paste, add the oregano and diced tomatoes, add to the Beef. You may need to add a little Beef stock or water if it appears that the liquid does not cover the Beef. Cover the slow cooker with its lid, cook on Low Setting for 8-10 hours or the High Setting for 4-5 hours. Stir in the cannellini beans in the last 40 minutes of the cooking time.
]]>A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
The best lamb cuts for or casseroling or braising include diced lamb forequarter, forequarter chops, shanks, Frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.
INGREDIENTS750 gm diced lamb forequarter2 small carrots, chopped 2 sticks celery, chopped 2 can can peeled tomatoes 2 cups beef stock ½ cup red wine 310g can red kidney beans, rinsed Mashed potato to serve |
METHOD
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Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
]]>A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
INGREDIENTS750g diced lamb forequarter2 tbsp mild curry paste 2 cups beef stock 400g kumara (orange sweet potato), peeled and diced ½rac12; cup coconut milk 150g pkt of baby leaf spinach steamed rice to serve |
METHOD
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Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.
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INGREDIENTS300g lamb round or topside steaks½ tbsp fresh rosemary leaves 2 Lebanese bread rounds or tortillas, warmed A little mayonaise (optional) Shredded lettuce A few halved cherry tomatoes 1 spring onions, chopped A few basil leaves Extra 1 tsp fresh rosemary leaves |
METHOD
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You can replace the Lamb round or topside steaks with Lamb eye of shortloin/backstrap or fillet/tenderloin.
You can use a brush to lightly oil the meat or a light spray of oil.
Always rest meat 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 in a warm place.
]]>5 cm veal shank sections
salt flakes and freshly milled black pepper to taste
50 ml extra virgin olive oil
30g butter
6 medium carrots (diced small)
6 sticks celery (diced small)
3 small onions (diced small)
1 tbsp tomato paste
1 cup dry white wine
1 tin Italian tomatoes (chopped)
400 ml chicken stock
3 medium bay leaves
1 small mandarin (zest only)
½ cup Italian parsley (chopped)
1 lamb shoulder, bone-in
4 x 10cm rosemary sprigs
10 organic garlic cloves
1 lemon (zest and juice)
3 cloves garlic
⅓ cup lemon thyme leaves
50 ml extra virgin olive oil
salt flakes and freshly milled black pepper to taste
4 brown onions (unpeeled and halved)
3 capsicums (red, yellow and green)
INGREDIENTS12 lamb cutletsGrated rind and juice one lemon 2 tbsp fresh thyme leaves, roughly chopped 150g baby green beans, trimmed 2 tomatoes, diced 2 tbsp French dressing Lemon wedges |
METHOD
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Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.
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