Recipes — Australian meat

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    3 tsps pesto
    •    1 tbsp Dijon mustard
    •    3 cloves garlic, crushed
    •    ¼ cup fresh wholemeal breadcrumbs
    •    1 tbsp flat-leaf parsley, finely chopped
    •    2 tsps fresh thyme leaves, finely chopped
    •    1 tbsp fresh rosemary leaves, finely chopped
    •    4 frenched lamb cutlet racks (3 cutlets in each)
    •    Roasted vegetables like red onion wedges, zucchini and sweet potato, to serve

Method

1. Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
4. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets and serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.

This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/herb-crusted-lamb-cutlets/#

Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 6

Ingredients

    •    1 tbsp olive oil
    •    1/2 tsp pepper
    •    5 tsps cornstarch
    •    1/3 chopped onion
    •    1/4 tsp minced garlic
    •    1/3 cup whole wheat flour
    •    2 cups sliced fresh mushrooms
    •    2 turkey bacon strips, chopped
    •    2/3 cup reduced-sodium chicken broth
    •    6 boneless pork loin chops (4 ounces each)
    •    1 cup Marsala wine or additional reduced-sodium chicken broth

Method

1. In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
2. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
3. In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
4. In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/elegant-pork-marsala/?_cmp=WeeknightDinners&_ebid=WeeknightDinners1%2F3%2F2017&_mid=132652&pmcode=IT7JJZ101

A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    375g rigatoni pasta
    •    1 garlic clove, crushed
    •    shaved parmesan, to serve
    •    1/3 cup (80ml) dry white wine
    •    1/2 cup (125ml) thickened cream
    •    1 bunch rocket, trimmed, coarsely torn
    •    200g portobello mushrooms, thickly sliced
    •    4 pork sausages, skins removed, coarsely chopped

Method

1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain well.
2. Meanwhile, heat a large frying pan over high heat. Add the sausages and cook, stirring with a wooden spoon, for 5 minutes or until golden brown all over and cooked through. Transfer to a bowl.
3. Add the mushrooms and garlic to the pan and cook, stirring, for 2 minutes or until mushrooms are tender. Add the wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add the cream and bring to the boil. Cook for 2 minutes or until slightly thickened. Remove from heat. Add the sausage, pasta and rocket and gently toss to combine.
4. Spoon pasta evenly among serving bowls. Top with parmesan and serve immediately.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-mushroom-rocket-pasta/61ef28b7-ffae-44f1-9c03-e86777795606

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 8

Ingredients

    •    1/4 cup olive oil
    •    1 tsp kosher salt
    •    3 thin lemon slices
    •    1 tsp dried oregano
    •    2 medium garlic cloves, crushed
    •    1/2 tsp fresh ground black pepper
    •    8 medium lamb chops, around 700 grams

Method

1. In a large freezer bag or glass dish, mix together salt, pepper, olive oil, lemon slices, garlic, and oregano. Add lamb chops and marinate for 20 minutes to 4 hours.
   
   
2. Preheat oven to 400° F.
   
   
3. Heat a large oven-proof skillet (cast iron, steel, etc.) over medium-high heat. Remove lamb chops from marinade (toss any residual oil, lemon, garlic, etc. from marinade). Add chops to skillet and cook each side for 3 minutes to brown.
   
   
4. Place pan in oven for 8-10  minutes (or until chops are 140° F in the thickest part).
   
   
5. Remove from oven and let rest for 2 minutes. Serve immediately.

This great family recipe is thanks to My Kitchen Love Recipes at https://www.mykitchenlove.com/how-to-bake-lamb-chops/

Comfort food doesn't get much better than this

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 8

Ingredients

    •    50g butter
    •    100ml milk
    •    300mlbeef stock
    •    2 tsps vegetable oil
    •    4 carrots, thickly sliced
    •    400ml full-bodied red wine
    •    2 tbsps caramelised red onion
    •    16 good-quality pork sausages
    •    ¼ - ½ savoy cabbage, shredded
    •    1 ½ kg potato, cut into large chunks
    •    2-3 thyme sprigs, plus extra to serve
    •    10 shallots, peeled and halved if large
    •    2 x 250g packs mushroom, halved or quartered
    •    1 tbsp Dijon mustard or wholegrain mustard (optional)

Method

1. Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.
   
   
2. While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.
   
   
3. Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.
   
   
4. Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/5888/sausage-and-spring-mash-pie