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Recipes

Massaman Curry

  • 1kg Angus Diced Beef
  • 2 tbsp peanut oil
  • 2 brown onions, cut into wedges
  • 2/3 cup massaman curry paste
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 2 cinnamon sticks
  • 2 bay leaves
  • 3 potatoes, chopped
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1/2 cup roasted unsalted peanuts
  • 1/3 cup coriander leaves
  • 1 lime cut in wedges
  • Heat half the oil in a large frying pan over medium heat, cook onion, stirring until lightly browned. About 10 mins. Transfer to a 4.5 litre slow cooker
  • Heat remaining oil in the same pan over high heat and cook Angus Diced Beef until browned.
    Add curry paste and cook stirring for about a minute. Add to the slow cooked.
  • Add coconut milk, stock, cinnamon, bay leaves, potatoes and peanuts to the slow cooker and cook covered on low for 8 hours..
  • Sir in sugar and fish sauce before serving.

Serve curry with coriander and lime wedge

Beef Stroganoff

  • 600g Rump Steak cut into strips
  • 1 tbsp Vegetable Oil
  • 1 Large Onion
  • 300g Mushrooms Sliced
  • 40g Butter
  • 2 tbsp Flour
  • 2 cups Stock
  • 1 tbsp Dijon Mustard
  • 150 ml Sour Cream
  • Salt & Pepper
  • Season RUMP STEAK STRIPS with salt & pepper
  • Heat oil in a large skillet over high heat. Spread the beef strips over base of skillet & cook untouched for 30 seconds until browned. Turn beef quickly & leave for a further30 seconds. (do this in batches if needed, it needs to fry not stew)
  • Put the beef on a plate and put to one side
  • Turn heat down to medium. Melt butter, add onions, cook for 1 minute then add mushrooms & cook until golden.
  • Add flour, stir & cook for 1 minute.
  • Continue stirring, slowly adding stock & bring to a simmer.
  • Add sour cream & mustard & stir until it returns to simmer, then reduce heat to medium low. Once thickened (3-5mins) add salt & pepper to taste.
  • Add beef & juices back to skillet & simmer for 1 minute.

Serve over pasta or egg noodles

Osso Bucco

  • 8 pieces Osso Bucco (Approx. 1.5kg)
  • 1/4 cup Olive Oil
  • 2 Brown Onions, chopped
  • 2 Carrots, chopped
  • 2 Celery Sticks, chopped
  • 2 Garlic Cloves, crushed
  • 1/4 cup Plain Flour
  • 1 cup White Wine
  • 400g tin Chopped Tomatoes
  • 1 cup Beef Stock
  • Salt & Pepper
  •  Preheat oven to 160C. Heat half the oil in a large frypan over medium heat. Add onions, carrots, celery & garlic to pan. Cook, stirring occasionally
  • Season flour with salt & pepper & coat ANGUS OSSO BUCCO in flour mix, shaking off excess.
  • Heat remaining oil in frypan over medium- high heat. Add meat & cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish & spoon over vegetables
  • Increase pan heat to high & add the wine. Boil for 2 minutes, scraping sides of the pan. Stir in tomatoes & stock & bring to boil. Pour over the meat in dish making sure the meat is covered by the liquid
  • Cover with lid or foil & cook for 1.5 to 2 hours or until meat is tender and sauce thickens

Serve with cream mashed potato

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Creamy Peppercorn Sauce

  • 1 tbsp Butter
  • 2 large shallots, finely chopped
  • 3 tsp Green Peppercorn I brine, drained
  • 3 tbsp brandy
  • 100 ml Red Wine
  • 200ml beef stock
  • 4 tbsp double cream
  • Put Butter in large frying pan. Fry Shallots and Peppercorns over a medium heat for 5 minutes until the shallots have softened but not browned, Add Brandy to Shallots & Peppercorns and cook until it has reduced away to almost nothing.
  • Pour Wine into the frying pan. Turn up the heat and boil rapidly for about 2-3 minutes until reduced by half.
  • Add the stock and reduce again this time by two-thirds. This will take around 5 minutes.
  • Turn down heat to medium. Stir the Cream into the sauce and allow it to thicken slightly without boiling.
  • Season Sauce to your liking

Serve with your favourite steak

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Pork Belly Bao Buns

  • 1 piece pork belly, approx 1 kg
  • 2 pkts bao buns (18 pieces)
  • 1 bunch coriander
  • 1/4 cup hoisin sauce
  • 1/4 white cabbage
  • 1/4 red cabbage
  • Rub pork belly skin with a little oil and salt and place skin side up in oven preheated to 200°c
  • After 15-20 minutes, reduce oven temperature to 120°cb and cook for a further 1.5 hours
  • Rest once cooked whilst the preparing the remainder of the ingredients
  • Place the bao into bamboo steamers on baking paper and gently steam for 10-15 minutes
  • Shred white and red cabbage and mix together in a bowl.
  • Add in the coriander leaves.
  • Once combined, mix in hoisin.
  • Cut pork belly finely, crackle side down and add to the cabbage mix
  • Gently open the bao rolls and fill with pork mix and serve

 

stew

Beef Stew with Mushroom

  • 900g ANGUS GRAVY BEEF, diced
  • 450g Bacon, diced
  • 30g Butter
  • 1 tbsp Oil
  • 2 Garlic Cloves, crushed
  • 450g Onions, sliced
  • 600g Mushrooms, chopped
  • 600g Carrots, chopped
  • 2 tbsp Flour
  • 1 cup Red Wine
  • 2 cups Beef Stock
  • 2 tbsp Tomato Puree
  • 2 Bay Leaves
  • 5 Thyme Sprigs
  • Fry bacon with butter and oil in large frypan until browned.
  • Add onions & garlic to the pan with the bacon & continue to cook until onion is translucent.
  • Transfer bacon & onion mix to slow cooker.
  • Coat ANGUS GRAVY BEEF in flour & using the same pan, fry until lightly browned.
  • Transfer beef to slow cooker & pour in wine, stock & tomato puree & stir,
  • Add bay leaves, thyme, carrots & mushrooms. & stir to combine
  • Cover & cook on high for 4 hours or until beef is tender.

 

Serve with crusty bread or mash & greens

Jus

Red Wine Jus

  • 1 tbsp Butter
  • 1 large shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon red wine vinegar
  • 200 ml Red Wine
  • 300 ml beef stock
  • 1 sprig fresh thyme or rosemary
  • salt and black pepper
  • Heat the butter in a frying pan and fry the shallot on how heat for 2 minutes
  • Add the garlic and vinegar, stir for 1 minute
  • Pour the red wine and add sprig of herb and bring to the boil, then lower to medium heat, allowing the wine to reduce for 5 minutes
  • Add the beef stock and brig to the boil. Simmer for 5 minutes

Serve with your favourite steak!

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Braised Beef

  • 1kg OYSTER BLADE STEAK
  • 3 tbsp Dijon Mustard
  • 3 tbsp Brown Sugar
  • 2 tbsp Plain Flour
  • Salt & Pepper
  • 1/2 cup Tomato Sauce
  • 2 tbsp Soy Sauce
  • 1 Large Brown Onion, sliced
  • Combine Dijon Mustard and Brown Sugar in a bowl. Coat OYSTER BLADE STEAKS with mustard mix.
  • Season Flour with salt & pepper. Toss steaks in flour mix.
  • Lay steaks flat in single layer in slow cooker.
  • Top with sliced onion.
  • Combine Tomato Sauce and Soy Sauce and pour over steaks.
  • Cook in slow cooker on LOW for 5 hours.
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Beef Ragout

  • 1.2kg gravy beef, cut into  chunks
  • Salt & Pepper to season
  • 4-5 tbsp olive oil
  • 2 onions, diced
  • 2 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 4 garlic cloves, sliced
  • 3 tbsp tomato paste
  • 400ml red wine
  • 2 rosemary sprigs
  • 2 bay leaves
  • 2 x 400g cans chopped tomatoes
  • 500ml beef stock
  •  Season the diced gravy beef with salt and pepper.
  • Heat 1 tbsp oil in a heavy frypan over medium-high heat and brown the beef until dark, about 10 mins. Do it in batches if you need to using 1 tbsp oil for each batch. Place  cooked beef in the slow cooker
  • Wipe out pan and heat tbsp of oil, then add onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat.
  • Stir in tomato paste and and cook for a further 3 mins then place in slow cooker
  • Add the wine, herbs, tomatoes and stock  and cook on low for 5-6 hours or high for 2-3 hours.
  • Stir or use a fork to roughly shred the beef and season. 

Serve pappardelle past and grated parmesan

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Moroccan Beef Casserole

  • 750g ANGUS DICED BEEF
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 tbs ginger, finely grated
  • 1 cinnamon stick
  • 1 tbs ground cumin
  • 2 tsp turmeric
  • 400g can crushed tomatoes
  • ½ cup beef stock
  • ⅓ cup currants
  • 1kg sweet potato, cubed
  • 75g fetta, crumbled
  • 2 tbs flaked almonds, toasted
  • lime wedges & coriander to serve`

 

    • Heat the oil in a large frying pan over high heat.
    • Add ANGUS DICED BEEF to frying pan and fry in batches, turning, for about 3 mins or until browned all over.
    • Once all the diced beef is cooked, transfer to a 5 litre capacity slow cooker.
    • Add the onion, ginger, cinnamon, cumin, turmeric, tomato, stock, currants and sweet potato to the slow cooker.
    • Cook on high for 4 hours, or on low for 6 hours, or until beef is tender.
    • Once cooked, spoon the beef mixture into serving bowls.
    • Sprinkle with fetta, almonds and coriander.

Serve with rice or alternatively enjoy with fresh lime wedges & Lebanese bread

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Caramalised Onion, Lamb & Rocket Pizza

  • 300g Lamb Backstraps
  • 2 Red Onions, sliced thinly
  • 1 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Brown Sugar
  • 1 Pizza Base
  • 1/3 cup Tomato Paste
  • 1/2 cup Mozzarella Cheese, grated
  • 50g Baby Rocket Leaves
    • Heat oil in a frying pan over high heat. Cook LAMB BACKSTRAPS until browned. Remove from frying pan & set aside.
    • Reduce heat to low. Add onions to frying pan & cook for about 10 minutes until soft, stirring occasionally. Add vinegar & sugar to pan with onion & cook for 10 minutes until caramelised.
    • Preheat oven to 240C. Brush a 30cm pizza tray with a little olive oil & place pizza base on prepared tray.
    • Spread pizza base with tomato paste & sprinkle with cheese & top with onion mixture.
    • Bake in oven for 10 minutes on lower shelf.
    • Thinly slice cooled LAMB BACKSTRAP. Remove pizza from oven & reduce the temperature to 200C. Top pizza with lamb and return to oven for further 5 minutes or until base is crisp.

     

    Serve topped with rocket

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Lemon & Rosemary Lamb Loin Chops with Pea Dip

  • 8 LAMB LOIN CHOPS, fat trimmed
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • Zest and juice of 2 lemons
  • 1½ tbsp rosemary leaves, finely chopped
  • 1 cup frozen peas, blanched in boiling water
  • ⅓ cup Greek yoghurt
  • 1 tbsp tahini
  • ¼ cup fresh mint leaves, finely chopped
  • ¼ tsp chilli flakes

Chargrilled lemon wedges, to serve

  • Put the oil, 2 garlic cloves, half of the lemon zest and juice, rosemary, and lamb into a large snap lock bag. Season, then allow to marinate for 10 minutes.
  • Meanwhile, in a small food processor place remaining garlic, lemon zest and juice, peas, yoghurt, tahini, mint, and chilli, if using. Season and blend until combined.
  • Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 3 to 4 minutes each side, or until cooked to your liking. Rest for 5 minutes.

Serve lamb with pea dip and lemon wedges.

 

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Beef Stir Fry

Beef Stir Fry Sauce

  • 1/4 cup Soy Sauce
  • 1 1/2 cups Beef Stock or Water
  • 2 tbsp Brown Sugar
  • 3 tbsp Corn Flour
  • 5 Garlic Cloves
  • 3cm piece of Ginger
  • Beef Stir Fry 700g ANGUS RUMP STEAK, thinly sliced
  • 1 large Red Capsicum
  • 200g Mushrooms, sliced
  • 500g Broccoli, chopped
  • 2 tbsp Oil for frying
  • 1 tbsp Sesame Seeds for garnish
  • Cut the vegetables & beef. In a small bowl, whisk together soy sauce, beef stock, brown sugar, cornflour, garlic & ginger. Set aside.
  • Preheat large nonstick frypan on medium heat & add 1 tbsp of oil. Add half the beef, cook uncovered for 3-4 minutes per side or until browned & transfer to bowl. Repeat with remaining beef. Set aside.
  • Return frypan to high heat & add mushroom. Cook for 3 minutes or until browned, transfer to a plate. Set aside.
  • Return frypan to high heat, add remaining oil, capsicum & onions. Cook for 2-3 minutes stirring & transfer onto a plate. Set aside.
  • Return frypan to medium heat, add broccoli, stir fry sauce & add to the frypan. Stir, let sauce come to boil, then cook for a few minutes until thickened.
  • Return cooked beef, mushroom, onion & capsicum to the frypan.
  • Stir gently, turn off heat

Garnish beef stir fry with sesame seeds.

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Oven Baked Pork Ribs with BBQ Sauce

  • 1.5kg AMERICAN PORK RIBS (Plain/ Marinated) ·Rub of choice available in store BBQ sauce
  • 1 brown onion, finely chopped
  • 400g can tin tomatoes
  • 2 garlic cloves, crushed
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • Preheat oven to 160°C. If using plain ribs, pat ribs dry with paper towel. Season ribs generously with rub of your choice. See options available in store. Place ribs in a lined baking dish and cover with foil.
  • Cook in oven for 1 hour.
  • Remove foil. Cook for a further 1 hour.
  • Meanwhile, to make the BBQ sauce, combine the onion, tomatoes, garlic, sugar, vinegar and Worcestershire sauce in a medium saucepan.
  • Bring to the boil over medium heat. Reduce heat to low and simmer, uncovered, for 20 mins or until thickened. Set aside to cool slightly.
  • Transfer onion mixture to a blender or food processor. Blend or process until smooth.
  • Brush half the BBQ sauce over the cooked ribs and return to oven for 1 hour or until meat is tender.

Serve the ribs with the remaining BBQ sauce and salad.

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Sticky BBQ Lamb Chops

 

  • 8 BBQ LAMB CHOPS
  • ½ cup hoisin sauce, plus extra for greens
  • 1 tbsp brown sugar
  • 1 tsp sesame oil, plus extra for greens
  • 2 bunches choy sum, chopped
  • 2 red capsicums, thinly sliced
  • 1 bunch broccolini, chopped
  • Steamed brown rice, to serve

 

  • Pat lamb dry with paper towel and place on a plate. Combine hoisin sauce, sugar, and sesame oil in a bowl, add 1 tablespoon of warm water, and mix until you achieve a smooth consistency. Brush marinade onto lamb.
  • Preheat a chargrill pan over high heat until very hot. To prevent sticking, lay a sheet of baking paper on the grill and then place the lamb chops on top. Cook in batches to prevent overcrowding. Grill the lamb for 4-5 minutes on each side until you see grill marks and lamb is cooked to medium. Rest for 5 minutes.
  • Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.

Serve lamb with vegetables and steamed brown rice.

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Greek Lamb Salad

  • 600g LAMB BACKSTRAPS
  • 2 large cucumbers
  • 4 medium tomatoes
  • 1 red onion
  • 1/2 cup parsley & mint leaves (combined)
  • 1/2 small garlic clove
  • 1/4 cup feta cheese
  • 16 olives (black or green)
  • 2 tsp dried oregano
  • 8 slices sourdough bread
  • Salt & pepper

DRESSING

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tsp honey
  • 1/2 garlic clove , minced
  • 1 tsp salt & black pepper
  • Combine the dressing ingredients & mix well
  • Drizzle 1/4 cup of the dressing over the lamb backstraps, sprinkle with dried oregano, & add a pinch of salt and pepper. Then, use your hands to ensure an even coating.
  • Heat BBQ (grill) or a heavy based pan on the stove over high heat.
  • Remove lamb from marinade & place on BBQ (or pan) & grill each side for 1 to 1 1/2 minutes, or until cooked to your liking. Transfer lamb backstraps to a plate & loosely cover with foil & let rest.
  • Cut the cucumber, tomato, and red onion into slices and then mix them together with the olives in a bowl.
  • Toast bread, in the toaster or on the BBQ/grill. While warm, rub toast lightly with the cut side of the garlic. Drizzle with extra olive oil.
  • Thinly slice the lamb & arrange it on top of the salad. Sprinkle crumbled feta & mint leaves over the lamb.

Drizzle with dressing & serve with bread.

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Apricot Glazed Lamb Loin Chops

  • 8–12 LAMB LOIN CHOPS
  • ½ tsp sumac powder
  • 1 tsp olive oil salt & pepper
  • ¼ cup apricot jam
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 tsp dijon mustard
  • 2 garlic cloves, crushed

COUS COUS SALAD

  • 1 cup couscous
  • 1¼ cups water
  • Juice & zest from 2 oranges
  • 2 tsp dijon mustard
  • 2 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 4 cups rocket leaves
  • 2–3 stalks celery, sliced
  • ½ cup toasted walnuts
  • ½ cup fresh mint
  • In saucepan bring water to boil & add couscous, cover & reduce heat to low. Simmer for 10 mins, then remove from heat, keep covered & rest a further 10 mins. Fluff couscous with fork & transfer to a bowl.
  • Whisk together orange zest & juice, mustard, vinegar & olive oil. Season with salt & pepper. Add half the dressing to warm couscous & toss to combine.
  • Drizzle lamb chops with olive oil & season with salt, pepper & sumac. In a bowl, whisk together apricot jam, honey, soy sauce, mustard & garlic.
  • Preheat a large pan or BBQ, to medium-high. Add chops & cook for 3 mins until golden. Turn chops over, brush with glaze & cook a further 2–3 mins.
  • Turn chops once more, brush with glaze, and immediately transfer to a plate. Cover with foil & rest for 5 mins.
  • Add rocket, celery, walnuts, herbs, and remaining orange dressing to the bowl with the couscous, & mix well. 

Serve chops with salad and enjoy!

 

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Creamy Mushroom Sauce

  • Heat oil & melt butter in a pan over medium high heat.
  • Add mushrooms & cook until golden brown. This takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they’re done, add the garlic & a pinch of salt and pepper. Cook until garlic is golden around 1 minute.
  • Add white wine, this will sizzle. Stir, scraping the bottom of the pan, for 1 minute or until mostly evaporated.
  • Add stock, cream & parmesan. Stir, then lower heat to medium so the sauce is simmering. Do not boil rapidly, cream may split.
  • Stir occasionally & allow to simmer for 2-3 minutes until it thickens slightly. It is a rich sauce, not an excessively thick one.
  • Stir through thyme, & season with salt and pepper to taste. Remove from stove.

Serve over your favourite steak with vegetables on the side.

  • Pat lamb dry with paper towel and place on a plate. Combine hoisin sauce, sugar, and sesame oil in a bowl, add 1 tablespoon of warm water, and mix until you achieve a smooth consistency. Brush marinade onto lamb.
  • Preheat a chargrill pan over high heat until very hot. To prevent sticking, lay a sheet of baking paper on the grill and then place the lamb chops on top. Cook in batches to prevent overcrowding. Grill the lamb for 4-5 minutes on each side until you see grill marks and lamb is cooked to medium. Rest for 5 minutes.
  • Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.

Serve lamb with vegetables and steamed brown rice.

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Garlic Butter T-bone steaks

  • 4 Angus T-Bone Steaks
  • 1 1/2 tbsp olive oil
  • Salt and Pepper
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 2 sprigs fresh thyme, finely chopped.
  • 1/2 tsp fresh rosemary finely chopped.
  • 2 bunch asparagus, trimmed
  • 2 red onions, cut into 1cm rounds
  • Bring T-bone steak to room temp for 20-30 minutes.
  • Pat steaks dry with paper towel.
  • Heat a heavy pan over high heat for several minutes, until the pan begins to smoke.
  • Add 1 tbsp of oil to the pan & brush remaining oil on steaks. & generously season with salt & pepper.
  • Carefully place steaks in hot pan & allow to sear (undisturbed) until crust forms. About 3-4 minutes.
  • Turn steaks over & continue to cook until desired doneness:
  • Once the steaks are almost done, reduce heat to low. Add butter, garlic & herbs to pan.
  • Grasp the pan handle & tilt & swirl the pan to allow butter to melt.
  • Use a spoon to drizzle & baste steaks until juicy on both sides (turn after 30 seconds) for about a minute.
  • Transfer the steaks to plate, cover loosely with foil & let rest 5 minutes.
  • Drizzle asparagus & onion with oil & cook in pre-heated pan for 2-3 minutes turning or until slightly charred.

Serve with steaks.

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Creamy Chicken Bake

  • 4 CHICKEN BREAST FILLETS
  • 1 can (420g) condensed cream of mushroom soup
  • 1 can (420g) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 can mushrooms (stems and pieces), drained
  • ½ cup water
  • ½ tsp onion powder
  • 1 tsp chives, chopped
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • Preheat oven to 180°C.
  • Place the CHICKEN BREAST FILLETS on a lightly greased baking pan and sprinkle with salt and pepper.
  • In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives.
  • Spoon mixture over chicken breasts on baking pan and sprinkle with paprika.
  • Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned.

Enjoy with your favorite side dish.

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Creamy Mushroom Sauce

  • Heat oil & melt butter in a pan over medium high heat.
  • Add mushrooms & cook until golden brown. This takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they’re done, add the garlic & a pinch of salt and pepper. Cook until garlic is golden around 1 minute.
  • Add white wine, this will sizzle. Stir, scraping the bottom of the pan, for 1 minute or until mostly evaporated.
  • Add stock, cream & parmesan. Stir, then lower heat to medium so the sauce is simmering. Do not boil rapidly, cream may split.
  • Stir occasionally & allow to simmer for 2-3 minutes until it thickens slightly. It is a rich sauce, not an excessively thick one.
  • Stir through thyme, & season with salt and pepper to taste. Remove from stove.

Serve over your favourite steak with vegetables on the side.

  • Pat lamb dry with paper towel and place on a plate. Combine hoisin sauce, sugar, and sesame oil in a bowl, add 1 tablespoon of warm water, and mix until you achieve a smooth consistency. Brush marinade onto lamb.
  • Preheat a chargrill pan over high heat until very hot. To prevent sticking, lay a sheet of baking paper on the grill and then place the lamb chops on top. Cook in batches to prevent overcrowding. Grill the lamb for 4-5 minutes on each side until you see grill marks and lamb is cooked to medium. Rest for 5 minutes.
  • Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.

Serve lamb with vegetables and steamed brown rice.

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Lamb Loin Chops with Mint Sauce

  • 8 Lamb Loin Chops.
  • Salt and cracked pepper.
  • 1 tbs of Oil of choice

MINT SAUCE

  • 6 tbs Fresh Mint Leaves finely chopped.
  • 1 ½ tsp of White Sugar.
  • ¼ tsp of Salt.
  • 1 ½ tablespoon of Boiling Hot water.
  • ¼ cup of white Vinegar

Mint sauce can be stored in the fridge for a week in a sealed jar.

  • Season Lamb Loin Chops all over with a good sprinkle of Salt & pepper. Rub oil over Lamb then put aside on a plate covered & allow to come to room temperature.
  • Remove mint leaves from the stem. Wash leaves and pat dry in a clean tea towel.
  • Finely chop the mint leaves & place in a small container or bowl.
  • Add salt & sugar to mint leaves. Stir to combine.
  • Boil water then add hot boiled water to mint leaves in bowl.
  • Cover & allow to stand for 15 minutes to cool.
  • Heat BBQ or pan on medium to high heat & cook Lamb Loin Chops for 3- 4 mins each side or to your liking. Set aside to rest on a plate for 5 minutes with loosely covered foil.
  • Add vinegar to mint leaves mixture & stir well. Put aside mint sauce ready for serving.

Serve lamb loin chops with Steamed seasonal vegetables, mashed Potato or your choice of salad. Then add a generous drizzle of mint sauce

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Chinese Pork Belly

  • 1 kg boneless pork belly sliced
  • 1 litre chicken stock
  • 1 small piece of ginger – peeled & minced
  • 3 cloves garlic – peeled & roughly chopped
  • 1 tbsp rice wine
  • 1 tbsp caster sugar

GLAZE

  • 2 tbsp vegetable oil
  • pinch of salt & pepper
  • 1 small piece of ginger – peeled & minced
  • 1 red chilli – finely chopped
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 3 tbsp dark soy sauce
  • 1 tsp lemon grass paste
  • Add pork belly slices, stock, ginger, garlic, rice wine & sugar to a heavy-based pan.
  • Bring to the boil, cover with lid & turn heat down and simmer for 2 hours.
  • Turn off the heat, remove the pork from the pan and pat dry using paper towel.
  • Chop the pork into bite sized chunks.
  • In a small bowl, mix together 1 tbsp of oil, salt and pepper, ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
  • Add remaining oil to frying pan and heat over a medium-high heat.
  • Add in pork, with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden.
  • Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.
  • Remove from the heat and serve.

Top with a few spring onions and chopped chillies.

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Lamb Souvlaki with Garlic Sauce

  • 600g Lamb Backstrap
  • 1 tsp of dried Oregano
  • 1 tsp dried Thyme
  • 1/2 tsp crushed garlic
  • 1 tbs Lemon juice
  • 2 tbs oil
  • 1/2 tsp smoked paprika.
  • Salt & Pepper
  • 2 Lebanese cucumbers slices into thin rounds.
  • 2-4 cups of washed mixed salad leaves.
  • 1 Pkt of Souvlaki bread.

GARLIC SAUCE

  • 1/2 cup of Greek yogurt.
  • 1/2 cup of mayonnaise.
  • 1 heaped tsp of crushed garlic
  • Salt and pepper to taste
  •  
  • In a small bowl combine oregano, thyme, garlic, lemon juice, oil, paprika, salt & pepper.
  • Wisk with fork until well combined.
  • Pour over lamb backstrap coating evenly. Set aside on a plate allowing back straps to come to room temperature.
  • To make Garlic Sauce place Greek yogurt, mayonnaise, garlic, salt & pepper in a small bowl. Mix well. Set aside in the fridge ready for serving.
  • Heat BBQ or Pan on high heat.
  • Cook Lamb Backstraps for 2-3 mins per side or to your liking. Set aside on a plate to rest for 5 minutes with loosely covered foil.
  • Heat Souvlaki bread on BBQ plate or pan 15-30 seconds each side. Set aside in a clean tea towel to keep warm & continue until all souvlaki bread is heated.
  • Thinly Slice Lamb back strap & fill your warmed souvlaki bread with salad leaves, cucumber, sliced backstrap & a drizzle of garlic sauce.

Topping ideas – Tomatoes, red onion, mint leaves added to the salad, squeeze of lemon juice. Remove salad & add chargrilled sliced capsicum, eggplant, onion & zucchini.

oast

Herb Crusted Girello Roast Beef

  • 1- 2kg Black Market Girello Roast Beef
  • 2 tbs oil of choice
  • Salt & pepper.

HERB CRUST

  • 1/2 cup finely chopped flat leaf parsley leaves.
  • 3 tbs finely chopped oregano leaves.
  • 3 tbs finely chopped thyme leaves.
  • 3 tbs finely chopped rosemary.
  • 3 tsps fresh minced garlic.
  • 4 tbs Dijon mustard or mustard of choice.
  • Bring Girello Roast Beef to room temperature.
  • Preheat oven to 160 degrees fan forced.
  • Prepare herb crust by mixing all herbs, garlic & mustard in a small bowl. Mix to make a paste and set aside for later.
  • Coat Girello with oil then sprinkle salt & pepper over beef.
  • Heat oven proof frypan or dish on stovetop on high heat.
  • Seal all sides of Girello for about 2 mins each side or until browned.
  • Take pan off heat.
  • Smear all the prepared herb crust paste over the Girello. Coating the beef evenly.
  • Cook in preheated oven to your liking. For best results 45 minutes per kg is the recommended guide.
  • Remove from oven and allow beef to rest for 15 minutes, then carve.

Serve with your choice of salad or roasted seasonal vegetables.

oast (1)

Angus Rump Steak Fajitas

  • 600g Angus Rump Steak.

MARINADE

  • 60ml fresh orange juice.
  • 30ml fresh lime juice.
  • 2 tsp minced garlic.
  • 1/2 tsp cumin powder.
  • 1/2 tsp coriander powder.
  • 1/2 tsp onion powder.
  • 1 tsp smoked paprika.
  • Salt and pepper to taste.

FAJITA MIX

  • 1 tbsp oil.
  • 1 sliced red capsicum.
  • 1 sliced green capsicum.
  • 1 sliced red onion.
  • Salt and pepper to tast
  • Combine marinade ingredients then coat Angus Rump Steak well with marinade. Cover and set aside in fridge for minimum 15mins (This can be done the night before)
  • Bring steak to room temperature.
  • Take out of marinade, and pat slightly with paper towel.Drizzle steak with oil.
  • Heat the BBQ or Frying pan on high heat. Cook Angus Rump Steak to your liking.
  • Remove Rump Steak and place on a plate to rest.
  • Put pan on high heat with oil add onions, and capsicum then season with salt & pepper and cook until soft. Remove off heat.
  • Slice Rump Steak against the grain thinly, then mix steak with Capsicum and onions.

Serve with warmed Tortillas.

Topping ideas- Salsa, diced tomato, Greek yogurt, sliced avocado or guacamole.

oast (2)

Angus Rib Eye with Chimichurri Sauce

  • Angus Rib Eye Steaks

CHIMICHURRI SAUCE

  • 1 cup parsley leaves , packed well.
  • 1 tbsp oregano leaves , packed well.
  • 4 minced garlic cloves2 tsp red pepper flakes or 1 whole long red chilli deseeded (optional).
  • 1/4 cup red wine vinegar.
  • Cracked Black pepper.
  • 1/2 tsp salt of your choice.
  • 1/2 cup extra virgin olive oil.
  •  
  • Sauce can be easily prepared the day before or before cooking steak.
  • Place all ingredients except oil in food processor blend until parsley is finely chopped.
  • Alternatively chop parsley by hand.
  • Put chopped ingredients into a small bowl.
  • Add oil, gently stir. Set aside for half an hour before use or prepare the night before.

Angus Rib Eye Steak

  • Bring steak to room temperature.
  • Season and cook to your liking.
  • Rest for at least 5 minutes before slicing and serve with the prepared chimichurri sauce.