Recipes
STOUT BRAISED BEEF AND POTATO POT PIE
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day.
Recipe
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day. Serve with a crunchy fresh salad like the winter green slaw recipe.
Remove the meat from the refrigerator 20 minutes before cooking. Pre-heat the oven to 150°C (130°C fan-forced).
Cut the beef into 4cm chunks. Season with salt and a grind of pepper. Heat the oil in a medium-sized, heavy-based casserole dish over a high heat. Add a third of the beef, cook for about 2 minutes until browned and turn over to cook other side. Transfer to a plate and cook the remaining beef in two more batches. Set plate of meat aside.
Reduce the heat to medium. Add the onions and cook for 5 minutes, stirring occasionally until just softened. Add the carrot and celery and cook for 5 minutes, stirring occasionally, until lightly golden. Return the meat to the pot. Sprinkle over the flour and paprika, stir to combine and cook for a minute. Pour in the Worcestershire sauce, stock and stout, bring to the boil, then remove from the heat. Stir in the tomato paste, orange peel, thyme and bay leaves. Cover the surface with a piece of baking paper then with a tight-fitting lid and transfer to the oven. Cook for 3 hours or until the beef is very tender and breaks up easily with a fork. Discard the thyme sprigs and bay leaves. Season with salt and a grind of pepper.
Meanwhile to make the mash potato, place potatoes in a large saucepan and cover with cold water. Bring to the boil over a high heat and cook until tender, about 20 minutes. Drain the potatoes and return to the pan. Add the cream and butter and mash until smooth (for extra creamy mash pass the potatoes through a mouli first).
Season with salt and grinding of pepper, to taste.
Increase the oven temperature to 200°C (180°C fan-forced). When ready to serve, transfer the cooked meat to a deep sided 1.5 litre capacity baking dish (alternatively use the same pot holding the cooked meat). Top with the potato and spread to cover the surface. Bake until golden brown and the sauce is bubbling around the edges, about 15-20 minutes.
NOTE: The braised beef can be made up to 3 days ahead, cooled and stored in an airtight container in the fridge. To serve, reheat covered in a medium saucepan over a medium heat.
Ingredients
1kg beef chuck or oyster blade steak
sea salt
black pepper
2 tablespoon olive oil
1 brown onion, finely chopped
1 medium carrot, cut into 2cm dice
2 celery sticks, tough strings removed, cut into 1cm dice
1 tablespoon plain flour
1 tablespoon Spanish smoked paprika
2 tablespoons Worcestershire sauce
500ml (2 cups) beef stock
330ml stout or other dark beer
2 tablespoons tomato paste
peel from 1 orange, pith removed
6 thyme sprigs
2 bay leaves
1kg potatoes, peeled and chopped into roughly 4cm pieces
300ml thickened cream
50g butter, softened
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Homemade Sausage Rolls
Sausage rolls are the epitome of a good Aussie get together or celebration.
Sausage rolls are the epitome of a good Aussie get together or celebration. This homemade version has added vegetables and a hint of spice. Once you bite into that crunchy pastry, you know that these little delights will become your all-time favourite party food or a school lunch box option.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
5 sheets of puff pastry
500 grams beef sausage mince
1 large zucchini, grated
1 large carrot, grated
1 large potato, grated
1 generous tablespoon of finely chopped flat leaf parsley
Salt and pepper, to taste
½ teaspoon dried chilli flakes
½ teaspoon smoked paprika
1 tablespoon good quality tomato relish (available from Deli Planet)
1 egg (to brush the pastry)
Equipment
BAKING TRAY
Recipe
Thaw the pastry on your bench in its package.
Heat oven at 180 degrees. Line baking trays with grease proof paper.
Grate zucchini, carrot, and potato. Squeeze excess juice from the vegetables after you grate each one (the less liquid the better for the pastry). Place in large bowl.
Add the sausage mince, chopped parsley, salt, pepper, chilli flakes, paprika and relish to the grated vegetables and mix well.
Place puff pastry on the bench and cut each sheet in half (vertically). You will have two rectangle halves.
Place the mixture down the centre of each half (width of about 1 – 1.5 cm).
Roll pastry over the mixture to form a log (ensure the join is underneath). Cut into desired lengths (in half or quarters).
Place pieces onto large lined baking trays, ensuring you leave room between pieces.
Beat egg, and using a pastry brush, brush each piece with the egg mixture.
Place in oven and bake for 40 – 45 minutes until golden brown.
Spiced Beef Brisket Tacos
There is nothing better than the aromas emanating from your slow cooker while this lightly spiced brisket is bubbling away!
There is nothing better than the aromas emanating from your slow cooker while this lightly spiced brisket is bubbling away! Cook this delicious and tender meat overnight, then all you have to do is grab your choice of salad, soft taco wraps and assemble!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
500 - 600 grams beef brisket
1 tablespoon olive oil
Rub:
1 tablespoon dry chilli flakes
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ celery salt
1 teaspoon cumin
1 teaspoon ground coriander
Salt and pepper to taste
4 cups beef stock
2 tablespoons apple cider vinegar
Equipment
SLOW COOKER
LARGE FRYPAN
Recipe
Rub the dry chilli, cayenne, smoked paprika, celery salt, cumin and coriander over the meat and rest for two hours or overnight.
Turn on slow cooker to high. Add beef stock, apple cider vinegar, salt, and pepper.
Heat large pan over medium heat and add oil. Sear the meat each side until golden and add brisket. Cook for 7 – 8 hours, until the meat is tender and falls apart.
Pull brisket with two forks and serve with soft tacos, your choice of salad and a creamy dressing.
Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo
Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 carrots, grated, keep the skin on for added fibre
1 knob of ginger, grated
1⁄4 cup extra-virgin olive oil
1 cup breadcrumbs
1⁄4 cup milk
1 egg
500g lean beef mince
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
1 tbsp chilli paste
2 spring onions, white part only, finely chopped
4 wholegrain or sourdough burger buns, halved
Whole-egg mayonnaise, to spread on buns
2 cups spinach leaves
Sea salt and cracked black pepper, to season
Equipment
Baking Tray
Large Frypan
Recipe
Preheat oven to 180 degrees Celsius. Place the shredded carrot and ginger in a bowl, add half the olive oil and stir to combine. Season with sea salt and cracked black pepper. On a baking tray, lined with baking paper scatter the carrot mixture flat on the tray. Cook for 20, or until crispy.
While the carrot mixture is cooking, place the breadcrumbs, milk and egg in a large bowl to combine. Add the mince, herbs, chilli paste and spring onion. Mix well and divide mixture into four patties.
Heat the remaining oil in a large non-stick frypan over medium heat. Cook the patties for 5 minutes, each side, or until cooked through.
Spread the base of the bun with mayonnaise and top with the spinach leaves, patties and crispy carrot mixture. Top with the remaining bun halves and enjoy!
Truffle Steak Sandwich
Celebrate truffle season with a luxe steak sandwich that brings together the winning combination of steak, cheese and truffle.
Celebrate truffle season with a luxe steak sandwich that brings together the winning combination of steak, cheese and truffle.
Truffled brie is available from Deli Planet and Mart Delicatessen at the Fyshwick Markets.
Ingredients
4 flat-iron steaks
Extra-virgin olive oil, to marinate, plus 2 tbsp
8 thin sourdough slices
Melted butter
120gm truffled brie, thinly sliced
Sea salt and cracked black pepper, to season
Rocket Salad Ingredients:
2 cups rocket, roughly chopped
1/2 small red onion, thinly sliced
1/2 avocado, cut into small cubes
Drizzle of extra-virgin olive oil, to season
Sea salt and cracked black pepper, to season
Equipment
Oven Grill
Recipe
Season steaks with extra-virgin olive oil, salt and pepper and let marinate for 10 minutes, at room temperature.
Heat the oven grill to high. Brush bread with butter and grill, turning once, 2-3 minutes each side.
Meanwhile, heat olive oil in a large frying pan over high heat until smoking. Add steaks and fry, turning once, until browned and cooked to your liking (2 minutes each side for medium-rare).
Once cooked, top each steak with sliced brie and leave to rest and melt.
For the salad, toss rocket, red onion, avocado and olive oil in a bowl and season with salt and pepper.
Top sourdough with steaks and salad. Serve with any remaining salad.