Recipes — Australian meat

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp olive oil
    •    2 tbsps clear sprigs
    •    300ml vegetable stock
    •    2 onions, finely chopped
    •    2 tbsps wholegrain mustard
    •    350g parsnip, cut into sticks
    •    flat-leaf parsley, to serve (Optional)
    •    8 bone-in chicken thighs, skin removed

Method

1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

This great family recipe is thanks to BBC Goodfoodat https://www.bbcgoodfood.com/recipes/honey-mustard-chicken-pot-parsnips

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    4 soft burger buns
    •    400g lean minced beef
    •    1 x 125g ball of mozzarella
    •    8 heaped tsps green pesto
    •    1 x 400g tin of plum tomatoes

Method

1. Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper.
   
   
2. Split into 12 pieces and, with wet hands, roll into balls. Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly.
   
   
3. Once the balls are golden and gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with just a quarter of a tin’s worth of water.
   
   
4. Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5 minutes on a medium heat.
   
   
5. Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat.
   
   
6. Split each bun and spread 1 heaped teaspoon of pesto inside. Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking.

This great family recipe is thanks to Jamie Oliverat https://www.jamieoliver.com/recipes/beef-recipes/messy-meatball-buns/

This salty sweet glazed salmon is making me look all fancy and it can do the same for you, and then you’re all like I’mmm so fan-saay, and I’m all like you already know.

This Simple Hoisin Glazed Salmon has a 6-ingredient sauce made from scratch that is brushed over the salmon and baked to perfection.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    2 limes
    •    1 lb. salmon
    •    1/2 cup water
    •    2 tbsps honey
    •    2-3 cloves garlic
    •    1 tbsp sesame oil
    •    1/4 cup hoisin sauce
    •    11 inch piece fresh ginger
    •    sesame seeds for topping
    •    1/2 cup low sodium soy sauce

Method

1. To make the hoisin glaze, puree the soy sauce, water, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from heat.
2. Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with a thin layer of glaze, reserving the rest of the glaze for later. Bake for 15 minutes; remove from oven, brush with glaze again, and bake for another 15 minutes. When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with sesame seeds if you want to be fan-say.

This great family recipe is thanks to Pinch-Of-YumRecipes at https://pinchofyum.com/simple-hoisin-glazed-salmon

Master the art of cooking the perfect sirloin steak for truly tender meat and you'll never look back. Serve with chunky chips and salad for a weekend treat.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 2

Ingredients

    •    1 tbsp butter
    •    1 tbsp sunflower oil
    •    sprig of thyme or rosemary (Optional)
    •    1 garlic clove, left whole but bashed once
    •    2 sirloin steaks, each about 200gm and 2cm thick

Method

1. Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
   
   
2. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
   
   
3. With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

This great family recipe is thanks to BBC GoodfoodRecipes at https://www.bbcgoodfood.com/recipes/simple-sirloin-steak

Prep Time

    •    Prep and cook time: 1 hour & 50 minutes
    •    Yield: Serves 2

Ingredients

    •    1 pear
    •    olive oil
    •    1 orange
    •    1/2 an onion
    •    2 cloves of garlic
    •    1 splash of brandy
    •    1 sprig of fresh sage
    •    1 large knob of butter
    •    a few sprigs of fresh thyme
    •    1 handful of dried cranberries
    •    150g free-range chicken livers
    •    1 handful of vac-packed chestnuts
    •    1 x 1.6 kg whole free-range chicken
    •    6 rashers of higher-welfare unsmoked streaky bason

Method

1. Peel, core and chop the pear, peel and finely chop the onion, then peel the garlic. Trim the chicken livers, removing any stringy bits.
2. Heat a frying pan on a medium heat, add a splash of oil and gently fry the pear, onion, garlic, chestnuts and sage leaves for 15 minutes, or until softened.
3. Add the butter, move the veg to one side, then add the livers. Season well and cook for a minute or so, then add the brandy and stir.
4. Cook on high for no more than 4 minutes, so the livers are still blushing inside; you’ll see them plump up. Overcooked, they’re tough, and we want them silky smooth.
5. Tip it all into a food processor and pulse till creamy, but with some texture. Stir in the cranberries, then spread out on a plate and pop in the fridge to cool for a few minutes.
6. Preheat your oven to full whack.
7. Gently push your fingers between the skin and chicken breast meat to create a pocket. Push the stuffing into it, pull back the skin and secure with a couple of cocktail sticks. Drizzle with oil and season well, rubbing it all over the meat.
8. Slice the orange into 6 wedges, then fit as many into the chicken’s cavity as you can – leave enough room for air to circulate – then transfer it to a roasting tray.
9. Place the bird in the oven, then turn down the heat to 190ºC/375ºF/gas 5. Cook for 1 hour 20 minutes in total, or until cooked, basting the chicken and covering the breast with bacon halfway through.
10. When done, transfer to a board to rest before carving. Sprinkle with thyme leaves and serve with lovely roast veggies.

This great family recipe is thanks to Jamie OliverRecipes at https://www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-for-two/