Classic roast lamb and gravy

Ingredients

  • 1.5kg leg of lamb
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon sweet paprika
  • 1/4 cup olive oil
  • 800g desiree potatoes, peeled, chopped
  • 500g butternut pumpkin, peeled, chopped
  • 2 small brown onions, peeled, halved
  • 2 tablespoons plain flour
  • 1 cup Massel chicken style liquid stock
  • 1/3 cup dry white wine (optional)
  • Mint jelly, to serve

Cooking Time

25 Mins Prep, 1.15 Mins Cook

Difficulty

Medium

Serving

4 Servings

 

Instructions

Step 1

Preheat oven to 200°C/180°C fan-forced. Place lamb in a roasting pan. Combine rosemary, garlic, paprika and 2 tablespoons oil in a bowl. Season with salt and pepper. Rub over lamb. Roast for 20 minutes.

Step 2

Arrange potato, pumpkin and onion around lamb. Drizzle with remaining oil. Roast for 45 minutes for medium or until lamb is cooked to your liking.

Step 3

Transfer lamb to a plate. Cover with foil. Set aside. Roast vegetables for 10 minutes or until golden and crisp. Transfer to a plate. Cover with foil.

Step 4

Skim fat from pan, leaving 1 tablespoon in pan. Place pan over high heat. Add flour. Cook, stirring, for 3 to 4 minutes or until bubbling. Combine stock, wine (if using) and lamb juices in a jug. Slowly add mixture to pan, stirring. Cook, stirring, for 6 minutes or until thickened. Serve lamb with vegetables, gravy and mint jelly.

 

Recipe Source: www.taste.com.au


Crushed peas and potatoes with sumac lamb cutlets

Ingredients

  • 12 (about 800g) lamb cutlets
  • 1 tablespoon thyme leaves
  • 1 tablespoon sesame seeds
  • 2 teaspoons sumac
  • 2 tablespoons olive oil
  • 500g baby coliban (chat) or desiree potatoes
  • 50g butter
  • 2 garlic cloves, crushed
  • 3 cups (450g) frozen peas

Cooking Time

10 Mins Prep, 25 Mins Cook

Difficulty

Medium

Serving

4 Servings

 

Instructions

Step 1

Place cutlets in a bowl. Sprinkle with thyme, sesame seeds and sumac; drizzle with oil. Gently toss to combine. Place in fridge for 30 minutes to develop flavours.

Step 2

Place the potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until tender. Drain well. Place the potatoes on a clean work surface and cover with a clean tea towel. Use the palm of your hand to gently crush the potatoes. Return to the pan with half the butter and garlic over high heat and cook, shaking the pan, until well combined. Season with salt and pepper.

Step 3

Meanwhile heat a large frying pan over medium-high heat. Add the cutlets and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Step 4

Cook the peas in a large saucepan of boiling water for 2-3 minutes or until heated through. Drain well. Return the peas to the pan with the remaining butter and garlic and place over medium heat. Cook, shaking the pan occasionally, for 2 minutes or until well combined. Remove from heat. Use a potato masher or fork to lightly crush. Season with salt and pepper.

Step 5

Spoon the potato and peas among serving plates. Top with lamb cutlets and serve immediately.

 

Recipe Source: www.taste.com.au


Roast Pork with Macadamia, Sage Stuffing & Roasted Pears

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 4 slices pancetta, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup (80g) macadamias, coarsely chopped
  • 1/4 cup (45g) toasted pine nuts
  • 1 cup (70g) dried breadcrumbs
  • 2 tablespoons finely shredded sage
  • 1 egg, lightly whisked
  • 1 (about 1.5kg) boned rolled loin or leg pork
  • 1 teaspoon fennel seeds
  • 1 teaspoon sea salt flakes
  • 4 Williams pears, halved lengthways
  • 2 tablespoons maple syrup
  • Steamed asparagus, to serve
  • Baby rocket leaves, to serve

Cooking Time

40 Mins Prep, 1 Hour 25 Mins Cook

Difficulty

Medium

Serving

6 Servings

 

 

 

Instructions

Step 1

Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly.

Step 2

Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage and egg and stir to combine. Season with salt and pepper.

Step 3

Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Place the pears around the pork and drizzle with maple syrup. Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender and pears caramelise. Remove from heat and cover with foil. Set aside for 15 minutes to rest.

Step 4

Cut pork into slices. Place on serving plates with roasted pears and drizzle over pan juices. Serve with steamed asparagus and baby rocket leaves.

 

Recipe Source: www.taste.com.au


Soy-marinated Wagyu with Coriander Relish

Ingredients

  • 1 cup (250ml) light soy sauce
  • 1/4 cup (55g) brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup (60ml) sushi vinegar
  • 1 teaspoon chilli flakes
  • 2 teaspoons Dijon mustard
  • 1kg waygu skirt steak
  • - Coriander Relish
    • 1 bunch coriander leaves, chopped, plus extra sprigs to serve
    • 1/4 cup (60ml) sunflower oil
    • 2 tablespoons lime juice, plus lime wedges to serve
    • 1 long red chilli, seeds removed, chopped
    • 1 tablespoon fish sauce
    • 1 teaspoon grated palm sugar (see note) or brown sugar

Cooking Time

4 Hours 20 Mins Prep, 20 Mins Cook

Difficulty

Medium

Serving

4 Servings

 

 

 

Instructions

Step 1

Combine the soy, sugar, Worcestershire sauce, sushi vinegar, chilli and mustard in a shallow, non-metallic dish, whisking to dissolve the mustard, then season with sea salt and freshly ground black pepper. Add the beef and marinate in the fridge, turning once, for 1-2 hours.

Step 2

Preheat the oven to 180°C and preheat a chargrill pan or barbecue to high.

Step 3

Grill beef for 2-3 minutes each side until charred. Transfer to a baking tray and roast for 10-12 minutes for medium-rare or until cooked to your liking. Loosely cover with foil, then rest for 10 minutes.

Step 4

Meanwhile, for the relish, combine the chopped coriander, sunflower oil, lime juice, chilli, fish sauce and sugar in a bowl, stirring to dissolve sugar. Add any beef resting juices to the relish and stir to combine.

Step 5

Slice the beef across the grain, then garnish with coriander sprigs. Serve with coriander relish and lime wedges.

 

 

Recipe Source: www.taste.com.au


Beer Braised Chicken and Onions

Ingredients

  • 1 Tbsp unsalted butter
  • 6 chicken thighs, about 2 to 2 1/2 pounds
  • Salt
  • 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced
  • 1 Tbsp brown sugar, packed
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 Tbsp smooth Dijon mustard
  • 1 1/2 cups dark beer
  • 1 cup chicken stock
  • Freshly ground black pepper

Prepping Time

15 Minutes

Cooking Time

2 Hours

Difficulty

Medium

Serving

6-8 Servings

 

Instructions

Step 1

Melt the butter in a large, heavy pot with a lid, such as a Dutch oven, over medium-high heat. Pat the chicken thighs dry with paper towels and set them skin side down in the butter. Salt the meat side lightly. Brown the chicken on both sides well. Remove the browned thighs from the pan and set aside in a bowl.

Step 2

The chicken skin has likely rendered quite a bit of fat. Drain off all but 2 tablespoons of fat from the pan, taking care to not discard any of the tasty browned bits. (Note, do not discard the fat down the drain, you may clog your plumbing. Pour off into a jar.) Lower the heat to medium and add the sliced onions to the pan. If you want, sprinkle brown sugar over the onions. This is optional. The added sugar will intensify the natural sweetness of the onions. Cook the onions slowly, stirring occasionally, until they begin to brown, about 15 minutes.

Step 3

Add the bay leaves, thyme, mustard, 2 teaspoons of salt, and beer to the onions. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the chicken thighs and the chicken stock and bring to a simmer.

Step 4

Cook covered for 45 minutes, then uncover the pot and simmer well until the liquid is greatly reduced and the meat wants to fall off the bone, between 45 minutes and 1 hour. If you are using unsalted or low sodium stock, you will likely need to add more salt. Add freshly ground black pepper and more salt to taste.
Serve over egg noodles or with rice or potatoes.

 

 

Recipe Source: www.simplerecipes.com


Beef Brisket Ragu

Ingredients

  • 1 kilo Beef Brisket (or chuck)
  •  4 Carrots
  • 1 Onion
  • 1 Leek
  • 5 Celery Stalks
  • 3 cloves Garlic
  • 1 Chilli
  • 1 Litre tomatoes peeled
  • 3 sticks Rosemary
  • Salt and pepper
  • 50 mls olive oil
  • 1 tablespoon sugar
  • 1 tablespoon paprika

Cooking time

3-4 hours, 40 minutes prepping time

Difficulty

Medium

Serving

4

 

Instructions

Step1

Take the piece of brisket and remove any fat on the meat. Chop meat into 1cm cubes and set to the side adding salt, pepper and rosemary.

Step2

Peel all of your veggies and cut into the same size of the meat (1 cm cubes).chop garlic and chilli very finely .

Step3

In a large pot on a high heat add your oil and let it heat up. Add onions and garlic and sweat off turning the fire down to a medium heat.
Add the rest of your veggies to the pot and leave to cook off a little for about 5 to 10 minutes.

Step4

After about 5 to 10 minutes add your beef into the pot, making sure you get some good colour on it before adding the tomatoes.
Add the tomatoes into the pot with no chunks, make sure its nice and smooth, follow with the paprika.
Lower your heat and let your tomatoes simmer slowly.

Step5

You know that your Ragu is done once the meat just brakes again with a spoon, once this happens double check your seasoning and if its too acidic add sugar to taste.