Recipes — Australian meat

Prep Time

    •    Prep time: 45 minutes
    •    Yield: Serves 6

Ingredients

For the Cabbage-Pepper Relish:

    •    1 tbsp kosher salt
    •    1 carrot, shredded
    •    1 yellow onion, thinly sliced
    •    1 red bell pepper, thinly sliced
    •    1 1/2 tbsps crushed red pepper
    •    1 1/2 tbsps distilled white vinegar
    •    1 small head of green cabbage, thily sliced (10 cups)

For the Remoulade:

    •    pepper
    •    kosher salt
    •    1 cup mayonnaise
    •    1/4 cup minced chives
    •    1 small shallot, minced
    •    2 tbsps fresh lemon juice
    •    2 tbsps sweet smoked paprika

For the Chorizo:

    •    6 hoagie rolls, split
    •    canola oil, for brushing
    •    two 12 ounce bottles light beer or lager
    •    six 6 ounce fresh chorizo sausages, pricked all over with a paring knife

Method

1. Make the Relish: In a large bowl, combine all of the ingredients. Mix by hand, squeezing the vegetables until the cabbage begins to soften and releases some liquid, about 3 minutes. Pack the cabbage-pepper relish into a 2-quart jar, cover tightly and refrigerate overnight, shaking once or twice.
   
   
2. Make the Remoulade: In a medium bowl, whisk all of the ingredients together and season with salt and pepper.
   
   
3. Grill the Chorizo: Light a grill. In a large cast-iron skillet placed directly on the grate, bring 3 cups of the beer to a simmer; it should be at least 1/2 inch deep.
   
   
4. Meanwhile, oil the grate and grill the chorizo over moderately high heat until lightly charred all over, about 6 minutes. Add the chorizo to the beer in the skillet and simmer, turning occasionally, until cooked through, 8 to 10 minutes; add more beer to the skillet as needed.
   
   
5. Return the chorizo to the grill and cook until well-browned, about 6 minutes. Transfer to a work surface and let rest for 5 minutes. Grill the hoagie rolls cut side down until lightly toasted, about 2 minutes. Spread some of the remoulade on the buns and top with the chorizo and relish. Pass the remaining remoulade and relish at the table.

This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/chorizo-hoagies-tangy-cabbage-pepper-relish

These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. This is the easiest way to make ribs, and they’re so delicious!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 2 hours & 45 minutes
    •    Yield: Serves 6

Ingredients

    •    2 tsps kosher salt
    •    18 oz barbecue sauce
    •    4 to 5 lbs pork spare ribs (about 2 racks)

Method

1. Preheat oven to 300F.
   
   
2. Season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side).
   
   
3. Slice in between the bones to cut the racks into individual ribs.
   
   
4. Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce). Toss the ribs well, until evenly coated with the sauce.
   
   
5. Cover the ribs very tightly with foil, and cook for 1 hour and 45 minutes.
   
   
6. Remove the foil and baste the ribs with half of the remaining barbecue sauce, about 1/3 cup. Increase the oven temp to 350F and bake uncovered for another 30 minutes.
   
   
7. Baste the ribs with the remaining barbecue sauce and bake for another 20-30*** minutes, until the barbecue sauce is caramelized. They should no longer be saucy and wet, but sort of sticky and glazed. Enjoy!

This great family recipe is thanks to fifteenSPATULAS Recipes at https://www.fifteenspatulas.com/fall-off-the-bone-oven-bbq-pork-spareribs/

Prep Time

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

Ingredients

    •    salt
    •    1 cup dry red wine
    •    crusty bread, for serving
    •    1 medium red onion, thinly sliced
    •    2 red bell peppers, cut into 1 inch dice
    •    2 green bell peppers, cut into 1 inch dice
    •    2 yellow bell peppers, cut into 1 inch dice
    •    1 habanero chile, seeded and thinly sliced
    •    1 cup freshly grated pecorino cheese (3 ounces)
    •    4 serrano chiles, seeded and thinly sliced crosswise
    •    1 small fennel bulb-trimmed, cored and thinly sliced
    •    3 tbsps extra-virgin olive oil, plus more for brushing
    •    2 pounds sweet Italian sausages, pricked all over with a fork

Method

1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/spicy-stewed-sausages-three-peppers

Instant Pot Chinese Lemon Chicken – an easy homemade pressure cooker recipe of the classic Asian Takeout-Style Lemon Chicken. This healthier low carb / keto version of the popular favorite has a light and crispy coating covered in a flavorful sweet, savory and tangy lemon sauce.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    3/4 tsp salt
    •    1/4 tsp black pepper
    •    1/3 cup almond meal
    •    1 egg white lightly beaten
    •    1/4 cup finely crushed pork rinds
    •    2 tbsps avocado oil or olive oil, for sauteing
    •    1 lb. boneless skinless chicken breast, cut into bite-sized chunks

For the sauce:

    •    1 tsp sesame oil
    •    1/2 tsp xanthum gum
    •    2 clove garlic, minced
    •    1/3 cup coconut sminos
    •    1 tbsp apple cider vinegar
    •    1/4 tsp freshly grated ginger
    •    3 tbsps fresh squeezed lemon juice
    •    1-2 tbsps golden monk fruit sweetener
    •    2-3 tbsps water, plus more to thin out sauce
    •    1/2 tsp Sriracha hot sauce to taste (Optional)

For the garnish:

    •    Green onions and sesame seeds

Method

1. Combine the sauce ingredients together in a medium bowl. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
   
   
2. In a large zip-top freezer bag, combine the almond meal, pork rinds, salt, and black pepper. Add the chicken and shake well to coat.
   
   
3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.
   
   
4. Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
   
   
5. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
   
   
6. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.
   
   
7. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, more sweetener for sweeter and sriracha for spicier, if desired.

This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/chinese-lemon-chicken/

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    1/2 tsp salt
    •    1/2 tsp allspice
    •    250 lamb mince
    •    1 tsp cumin seeds
    •    100g feta, crumbled
    •    mint leaves, to serve
    •    1/2 tsp ground ginger
    •    1 tsp ground coriander
    •    1/2 tsp ground turmeric
    •    natural yoghurt, to serve
    •    1/2 cup (125ml) hot water
    •    1 1/2 cups (225g) plain flour
    •    1 brown onion, finely chopped
    •    1/4 cup (45g) toasted pine nuts
    •    1 pomegranated, seeds removed
    •    1/4 cup (60ml) extra virgin olive oil

Method

1. Place the flour and salt in a medium bowl; make a well in the centre. Add the water and 1 1/2 tablespoons of oil and stir until combined. Gently knead in the bowl until a soft dough forms. Cover with plastic wrap and set aside for 1 hour to rest.
   
   
2. Preheat oven to 230°C. Place a pizza stone or baking tray in the oven to heat.
   
   
3. Heat the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the cumin, coriander, allspice, ginger and turmeric and cook, stirring, for 1 minute or until aromatic. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes colour and is cooked through. Remove from heat. Taste and season with salt and pepper.
   
   
4. Divide the dough into 4 even portions. Roll a dough portion out on a lightly floured surface to a 20cm diameter disc. Repeat with remaining dough portions. Remove the preheated tray from the oven. Place 2 discs on the tray. Spoon the lamb mixture over each flatbread. Sprinkle with pine nuts and feta. Return to oven and bake for 10 minutes or until the bread is golden and crisp. Remove from oven. Repeat with remaining flatbreads, lamb, pine nuts and feta.
   
   
5. Place the flatbreads on serving plates. Drizzle with yoghurt and sprinkle with pomegranate and mint leaves. Serve immediately.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-flatbreads/a8248d29-c4a0-4dc3-8c4e-b2b072c34692