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Recipe File: Beef, Lamb & Pork
Apricot Meatballs
Ingredients:
500g mince
1 egg
1 cup breadcrumbs
1/2 small onion, grated
1 clove garlic, crushed
1 cup apricot jam
1/2 cup French dressing
Method:
Preheat oven to 180 degrees Celsius.
In a large mixing bowl combine the mince, egg, breadcrumbs, onion and garlic. Mix well and form into 1-inch meatballs. Place them in a single layer into an oiled baking dish or tray. In a small mixing bowl combine the apricot jam and French dressing. Pour over the prepared meatballs. Bake in the preheated oven for 25 to 30 minutes, or until cooked through.
Contributed by Cath Armstrong
500g mince
1 egg
1 cup breadcrumbs
1/2 small onion, grated
1 clove garlic, crushed
1 cup apricot jam
1/2 cup French dressing
Method:
Preheat oven to 180 degrees Celsius.
In a large mixing bowl combine the mince, egg, breadcrumbs, onion and garlic. Mix well and form into 1-inch meatballs. Place them in a single layer into an oiled baking dish or tray. In a small mixing bowl combine the apricot jam and French dressing. Pour over the prepared meatballs. Bake in the preheated oven for 25 to 30 minutes, or until cooked through.
Contributed by Cath Armstrong
BBQ Meatloaf
Ingredients:
500g sausage mince
500g minced beef
1 cup stuffing mix (preferably sage and onion)
2 chopped onions
1 beaten egg
1 dessertspoon curry powder
1/2 cup milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
Method:
Mix together thoroughly with clean, wet hands. Place into the baking dish, making a mounded shape. Dry hands. Pat plain flour over the surface of the meatloaf. Any which sticks can be easily removed by rubbing hands with a little of the flour. Make two of these because they can be used cold with salad, or as sandwich fillings. Bake 30 minutes at 180 degrees Celsius.
Meantime make the barbecue sauce.
BBQ Sauce
Ingredients:
1/2 cup water
1/2 cup Worcestershire sauce
2 tablespoons vinegar
1/2 cup brown sugar
1/2 cup tomato sauce
1 teaspoon instant coffee
2 tablespoons lemon juice
1 tablespoon margarine.
Method:
Bring to the boil in a saucepan and then simmer for 5 minutes. Pour this over the meatloaves, and cook for a further 40-45 minutes. Baste frequently.
500g sausage mince
500g minced beef
1 cup stuffing mix (preferably sage and onion)
2 chopped onions
1 beaten egg
1 dessertspoon curry powder
1/2 cup milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
Method:
Mix together thoroughly with clean, wet hands. Place into the baking dish, making a mounded shape. Dry hands. Pat plain flour over the surface of the meatloaf. Any which sticks can be easily removed by rubbing hands with a little of the flour. Make two of these because they can be used cold with salad, or as sandwich fillings. Bake 30 minutes at 180 degrees Celsius.
Meantime make the barbecue sauce.
BBQ Sauce
Ingredients:
1/2 cup water
1/2 cup Worcestershire sauce
2 tablespoons vinegar
1/2 cup brown sugar
1/2 cup tomato sauce
1 teaspoon instant coffee
2 tablespoons lemon juice
1 tablespoon margarine.
Method:
Bring to the boil in a saucepan and then simmer for 5 minutes. Pour this over the meatloaves, and cook for a further 40-45 minutes. Baste frequently.
Bacon Meatloaf
Ingredients:
1 egg
1/4 cup evaporated milk
1 1/2 cups grated cheese
1 cup bacon, cooked and crumbled
1/2 cup soft bread crumbs
1/2 tsp garlic powder
1/2 tsp onion powder
750g beef mince
Method:
Pre-heat oven to 175 degrees Celsius. Set aside 1/2 cup grated cheese and 1/4 cup crumbled bacon. Mix all other ingredients together. Place in a greased loaf pan. Bake, uncovered, 30 minutes, drain fat from loaf tin. Cook another 30 minutes, drain fat again. Mix grated cheese and bacon together and sprinkle evenly over the top of the meatloaf. Bake a further 5 minutes, until cheese is melted. Let stand 10 minutes before slicing.
Contributed by Catherine, North Bayswater, 6th March 2010
1 egg
1/4 cup evaporated milk
1 1/2 cups grated cheese
1 cup bacon, cooked and crumbled
1/2 cup soft bread crumbs
1/2 tsp garlic powder
1/2 tsp onion powder
750g beef mince
Method:
Pre-heat oven to 175 degrees Celsius. Set aside 1/2 cup grated cheese and 1/4 cup crumbled bacon. Mix all other ingredients together. Place in a greased loaf pan. Bake, uncovered, 30 minutes, drain fat from loaf tin. Cook another 30 minutes, drain fat again. Mix grated cheese and bacon together and sprinkle evenly over the top of the meatloaf. Bake a further 5 minutes, until cheese is melted. Let stand 10 minutes before slicing.
Contributed by Catherine, North Bayswater, 6th March 2010
Baked Steak with Honey Soy Marinade
Ingredients:
4 medium sized steaks*
2 onions
2 tbsp lemon juice
¼ cup soy sauce
2 tsp brown sugar
1 tbsp honey
1 tbsp crushed garlic
Method:
Preheat oven to 200°C. Slice onions. Grease a baking dish and place steaks and onion in dish. Combine remaining ingredients and pour over steak. Cover dish with foil or lid and bake for 20 minutes or until cooked through, basting after 10 minutes.
Note: This is a good recipe for cheaper cuts of steak such as oyster blade or bbq steak. Choose steaks with fine marbling for the best results.
Contributed by Bernie, Mooroolbark, 19th April 2009
4 medium sized steaks*
2 onions
2 tbsp lemon juice
¼ cup soy sauce
2 tsp brown sugar
1 tbsp honey
1 tbsp crushed garlic
Method:
Preheat oven to 200°C. Slice onions. Grease a baking dish and place steaks and onion in dish. Combine remaining ingredients and pour over steak. Cover dish with foil or lid and bake for 20 minutes or until cooked through, basting after 10 minutes.
Note: This is a good recipe for cheaper cuts of steak such as oyster blade or bbq steak. Choose steaks with fine marbling for the best results.
Contributed by Bernie, Mooroolbark, 19th April 2009
Balinese Lamb Chops
Ingredients:
8 lamb chops (have also made with turkey or pork chops too)
1 small onion, chopped
½ cup (130g) crunchy peanut butter
¼ cup (60ml) sweet chilli sauce
2 tablespoons lemon juice
2/3 cup (160ml) coconut milk
3/4 cup (180ml) water
Method:
Add onion to pan; cook stirring until browned. Add peanut butter, sauce, juice, and combined coconut milk and water, stirring, until sauce thickens slightly. Lamb chops can be fried or baked. If baking, pour sauce over and leave stand for an hour or so before cooking. Serve with rice. Serving size: Serves 4
Note: This is a great satay recipe without being too spicy (I don't do spicy very well!) I also use this sauce when making satay beef stirfry.
Contributed by Kate, Maudsland, 29th January 2008
8 lamb chops (have also made with turkey or pork chops too)
1 small onion, chopped
½ cup (130g) crunchy peanut butter
¼ cup (60ml) sweet chilli sauce
2 tablespoons lemon juice
2/3 cup (160ml) coconut milk
3/4 cup (180ml) water
Method:
Add onion to pan; cook stirring until browned. Add peanut butter, sauce, juice, and combined coconut milk and water, stirring, until sauce thickens slightly. Lamb chops can be fried or baked. If baking, pour sauce over and leave stand for an hour or so before cooking. Serve with rice. Serving size: Serves 4
Note: This is a great satay recipe without being too spicy (I don't do spicy very well!) I also use this sauce when making satay beef stirfry.
Contributed by Kate, Maudsland, 29th January 2008
Basic Meat Sauce
Every now and then, you need a basic recipe. Nothing glamorous, no hard work and no expensive, exotic ingredients. It had to be cheap, quick, easy and something the family will like.
This recipe is just that - very basic. But you can glam it up if you want to by adding extra ingredients and serving it with various accompaniments. My family loves this basic meat sauce, and I use it at least once a week.
I hope you enjoy it.
Ingredients:
500g mince - $1.95 (BiLo)
1 tin tomato soup 59 cents (Homebrand)
1 tin crushed tomatoes 65 cents (Aldi)
1 large onion chopped 5 cents (Aldi)
pinch mixed herbs
1tsp crushed garlic, from jar 12 cents (Aldi)
Method:
Brown the mince and then rinse under hot running water to remove any excess fat. Wipe out the fry pan. Spray pan with cooking spray and brown onion and garlic. Add mince, herbs, tomato soup and crushed tomatoes. Simmer 20 minutes.
This makes 4 generous serves, total cost $3.36 = $0.84 cents per serve.
This sauce can be used as a base for a variety of dishes such as:
Spaghetti Bolognese: cook a packet of spaghetti noodles, and serve with the sauce on top.
Total Cost $3.91 = $0.98 cents per serve
Pasta Bake: cook a packet of spiral noodles (55 cents from ALDI) and stir through the meat sauce. Put in a baking dish, sprinkle with 100g grated cheese and bake until the cheese is melted and golden.
Total Cost $4.56 = $1.04 per serve
Lasagne: Layer meat sauce with lasagne noodles in a baking dish, sprinkle with grated cheese and bake according to the directions on the noodle packet.
Total Cost $6.05 = $1.26 per serve
Use your imagination and make shepherd's pie, individual meat pies, moussaka, tortellini, canelloni, family pies, jaffles etc with this one basic recipe.
Contributed by Cath Armstrong
This recipe is just that - very basic. But you can glam it up if you want to by adding extra ingredients and serving it with various accompaniments. My family loves this basic meat sauce, and I use it at least once a week.
I hope you enjoy it.
Ingredients:
500g mince - $1.95 (BiLo)
1 tin tomato soup 59 cents (Homebrand)
1 tin crushed tomatoes 65 cents (Aldi)
1 large onion chopped 5 cents (Aldi)
pinch mixed herbs
1tsp crushed garlic, from jar 12 cents (Aldi)
Method:
Brown the mince and then rinse under hot running water to remove any excess fat. Wipe out the fry pan. Spray pan with cooking spray and brown onion and garlic. Add mince, herbs, tomato soup and crushed tomatoes. Simmer 20 minutes.
This makes 4 generous serves, total cost $3.36 = $0.84 cents per serve.
This sauce can be used as a base for a variety of dishes such as:
Spaghetti Bolognese: cook a packet of spaghetti noodles, and serve with the sauce on top.
Total Cost $3.91 = $0.98 cents per serve
Pasta Bake: cook a packet of spiral noodles (55 cents from ALDI) and stir through the meat sauce. Put in a baking dish, sprinkle with 100g grated cheese and bake until the cheese is melted and golden.
Total Cost $4.56 = $1.04 per serve
Lasagne: Layer meat sauce with lasagne noodles in a baking dish, sprinkle with grated cheese and bake according to the directions on the noodle packet.
Total Cost $6.05 = $1.26 per serve
Use your imagination and make shepherd's pie, individual meat pies, moussaka, tortellini, canelloni, family pies, jaffles etc with this one basic recipe.
Contributed by Cath Armstrong
BBQ Meatloaf
Ingredients:
500g sausage mince
500g minced beef
1 cup stuffing mix (preferably sage and onion)
2 chopped onions
1 beaten egg
1 dessertspoon curry powder
1/2 cup milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
Method:
Mix together thoroughly with clean, wet hands. Place into the baking dish, making a mounded shape. Dry hands. Pat plain flour over the surface of the meatloaf. Any which sticks can be easily removed by rubbing hands with a little of the flour. Make two of these because they can be used cold with salad, or as sandwich fillings. Bake 30 minutes at 180 degrees Celsius. Meantime make the bbq sauce.
BBQ Sauce
Ingredients:
1/2 cup water
1/2 cup Worcestershire sauce
2 tablespoons vinegar
1/2 cup brown sugar
1/2 cup tomato sauce
1 teaspoon instant coffee
2 tablespoons lemon juice
1 tablespoon margarine.
Method:
Bring to the boil in a saucepan and then simmer for 5 minutes. Pour this over the meatloaves, and cook for a further 40-45 minutes. Baste frequently.
Contributed by Lesley Forster
500g sausage mince
500g minced beef
1 cup stuffing mix (preferably sage and onion)
2 chopped onions
1 beaten egg
1 dessertspoon curry powder
1/2 cup milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
Method:
Mix together thoroughly with clean, wet hands. Place into the baking dish, making a mounded shape. Dry hands. Pat plain flour over the surface of the meatloaf. Any which sticks can be easily removed by rubbing hands with a little of the flour. Make two of these because they can be used cold with salad, or as sandwich fillings. Bake 30 minutes at 180 degrees Celsius. Meantime make the bbq sauce.
BBQ Sauce
Ingredients:
1/2 cup water
1/2 cup Worcestershire sauce
2 tablespoons vinegar
1/2 cup brown sugar
1/2 cup tomato sauce
1 teaspoon instant coffee
2 tablespoons lemon juice
1 tablespoon margarine.
Method:
Bring to the boil in a saucepan and then simmer for 5 minutes. Pour this over the meatloaves, and cook for a further 40-45 minutes. Baste frequently.
Contributed by Lesley Forster
Beef Coconut Curry
Ingredients:
Vegetable or canola oil, few drops
1kg steak, sliced thinly
1 can coconut milk
1-1/2 tbsp curry powder
3 stalks spring onion, sliced
1 cup brown rice
Method:
Prepare rice as directed on package. (Note brown rice can take up to 50 minutes to cook.)
Heat a frying pan over medium heat with a few drops of vegetable oil. Add the steak strips. Cook over medium until all the beef is lightly browned.
Add the coconut milk and curry powder to the pan. Stir to combine and reduce heat. Simmer over low heat until mixture is heated through, about 5 minutes.
While the sauce finishes, chop the spring onion for a topping.
Serve Beef Coconut Curry over rice topped with spring onions.
Vegetable or canola oil, few drops
1kg steak, sliced thinly
1 can coconut milk
1-1/2 tbsp curry powder
3 stalks spring onion, sliced
1 cup brown rice
Method:
Prepare rice as directed on package. (Note brown rice can take up to 50 minutes to cook.)
Heat a frying pan over medium heat with a few drops of vegetable oil. Add the steak strips. Cook over medium until all the beef is lightly browned.
Add the coconut milk and curry powder to the pan. Stir to combine and reduce heat. Simmer over low heat until mixture is heated through, about 5 minutes.
While the sauce finishes, chop the spring onion for a topping.
Serve Beef Coconut Curry over rice topped with spring onions.
Beef and Mushroom Casserole
Ingredients:
500gms diced steak
Seasoned flour
1 onion, chopped
2 cloves of garlic, chopped
Salt & pepper
½ cup beef stock
2 tablespoons butter
10 mushrooms, sliced
420 gm can of mushroom soup
Method:
Preheat oven to moderate (180c). Roll diced meat in flour. Melt butter in pan, brown meat well, add onion, garlic, mushrooms, salt and pepper. Sauté for 3-4 minutes. Place mixture in casserole dish, pour soup and beef stock over the meat mixture. Cover and bake 2-2½hours at 180c OR Microwave 8 minutes at 100% power, then 20-25 minutes at 50%power.
500gms diced steak
Seasoned flour
1 onion, chopped
2 cloves of garlic, chopped
Salt & pepper
½ cup beef stock
2 tablespoons butter
10 mushrooms, sliced
420 gm can of mushroom soup
Method:
Preheat oven to moderate (180c). Roll diced meat in flour. Melt butter in pan, brown meat well, add onion, garlic, mushrooms, salt and pepper. Sauté for 3-4 minutes. Place mixture in casserole dish, pour soup and beef stock over the meat mixture. Cover and bake 2-2½hours at 180c OR Microwave 8 minutes at 100% power, then 20-25 minutes at 50%power.
Beef Diane
Ingredients:
1 kg chuck steak
1 tablespoon olive oil
4 cloves garlic, crushed
1 medium (150g) onion, chopped
425 can tomatoes
½ cup (125ml) water
2 small beef stock cubes
2 tablespoons Worcestershire sauce
½ cup cream
2 tablespoons chopped fresh parsley
1 tablespoon of brandy
Method:
Cut meat into 3cm pieces. Heat oil in large pan, add beef in batches ,cook, stirring, till brown. Return meat and any juices to pan, add garlic and onion, cook, stirring, until onion is soft. Add undrained crushed tomatoes, water, stock cubes & sauce, simmer, covered, about 1½ hours or until beef is tender. Add remaining ingredients, simmer ,uncovered, about 5 minutes or until thickened slightly. Serve with pasta and sprinkle with parsley if desired. To freeze suitable but stir in cream parsley and brandy just before serving.
1 kg chuck steak
1 tablespoon olive oil
4 cloves garlic, crushed
1 medium (150g) onion, chopped
425 can tomatoes
½ cup (125ml) water
2 small beef stock cubes
2 tablespoons Worcestershire sauce
½ cup cream
2 tablespoons chopped fresh parsley
1 tablespoon of brandy
Method:
Cut meat into 3cm pieces. Heat oil in large pan, add beef in batches ,cook, stirring, till brown. Return meat and any juices to pan, add garlic and onion, cook, stirring, until onion is soft. Add undrained crushed tomatoes, water, stock cubes & sauce, simmer, covered, about 1½ hours or until beef is tender. Add remaining ingredients, simmer ,uncovered, about 5 minutes or until thickened slightly. Serve with pasta and sprinkle with parsley if desired. To freeze suitable but stir in cream parsley and brandy just before serving.
Beef Pot Roast
Ingredients:
1 - 1.5 kilo of Beef Roast
1 can of cream of mushroom soup
1 40g sachet of French Onion Soup Mix
1/4 cup water
Potatoes
Carrots
Broccoli
Cauliflower
Beans
Method:
Brown the beef roast in a pan (optional) then place in the slow cooker. Peel and cut the potatoes and carrots and place around the roast. Mix the mushroom soup with the French onion soup mix and the 1/4 cup of water and pour over the meat and vegies. Cook on low for about 8 hours. Add broccoli, cauliflower and beans in the last hour of cooking .
Contributed by Kristie Moiler, 8th December 2008
1 - 1.5 kilo of Beef Roast
1 can of cream of mushroom soup
1 40g sachet of French Onion Soup Mix
1/4 cup water
Potatoes
Carrots
Broccoli
Cauliflower
Beans
Method:
Brown the beef roast in a pan (optional) then place in the slow cooker. Peel and cut the potatoes and carrots and place around the roast. Mix the mushroom soup with the French onion soup mix and the 1/4 cup of water and pour over the meat and vegies. Cook on low for about 8 hours. Add broccoli, cauliflower and beans in the last hour of cooking .
Contributed by Kristie Moiler, 8th December 2008
Beef Stroganoff
A family favorite, serves 4 - 6
1kg beef stew meat or round steak cut into 3cm cubes
3 tbsp. vegetable oil
2 tbsp. flour
1 large onion, diced
1 tsp crushed garlic
1 cup beef stock
125g fresh mushrooms, sliced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
200ml light sour cream
Salt and Pepper to taste
1 pkt egg noodles (spaetzle)
Method:
Brown meat in pressure cooker. Add flour and mix well. Stir in onion, garlic, beef broth, mushrooms, tomato paste and Worcestershire sauce, blend thoroughly.
Lock the lid and bring to pressure. Lower heat and cook for 25 minutes on high pressure (15psi). Allow pressure to drop by the natural release method and remove lid. Stir in sour cream and blend well. Serve over hot egg noodles, or you can stir the cooked noodles into the meat mixture.
From the June 2012 Journal
1kg beef stew meat or round steak cut into 3cm cubes
3 tbsp. vegetable oil
2 tbsp. flour
1 large onion, diced
1 tsp crushed garlic
1 cup beef stock
125g fresh mushrooms, sliced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
200ml light sour cream
Salt and Pepper to taste
1 pkt egg noodles (spaetzle)
Method:
Brown meat in pressure cooker. Add flour and mix well. Stir in onion, garlic, beef broth, mushrooms, tomato paste and Worcestershire sauce, blend thoroughly.
Lock the lid and bring to pressure. Lower heat and cook for 25 minutes on high pressure (15psi). Allow pressure to drop by the natural release method and remove lid. Stir in sour cream and blend well. Serve over hot egg noodles, or you can stir the cooked noodles into the meat mixture.
From the June 2012 Journal
Best Barbecue Meatloaf
Ingredients:
600g lean beef mince
600g sausage mince
1 cup fine, fresh breadcrumbs
2 medium brown onions, finely chopped
1 tbsp curry powder
1 tbsp chopped fresh parsley
1 clove garlic, crushed
1 egg, lightly beaten
1/2 cup milk
1/2 cup water
Salt and pepper to taste
2 cups barbecue sauce
Method:
Preheat oven to 190 degrees Celsius. Combine the beef mince, sausage mince, breadcrumbs, onions, curry powder, parsley, garlic and egg in a large bowl. Mix well. Mix milk and water and add to the meat mixture a bit at a time until it is smooth but firm. You may not need to use all the milk mixture. Shape mixture into a loaf shape and place into a greased loaf tin. Bake for 30 minutes. Remove from oven and carefully drain the fat off the meatloaf. Pour 1 cup of the barbecue sauce over the meatloaf and return to the oven. Bake a further 45 minutes, basting with the remaining barbecue sauce every 10 minutes. Serve hot or cold.
600g lean beef mince
600g sausage mince
1 cup fine, fresh breadcrumbs
2 medium brown onions, finely chopped
1 tbsp curry powder
1 tbsp chopped fresh parsley
1 clove garlic, crushed
1 egg, lightly beaten
1/2 cup milk
1/2 cup water
Salt and pepper to taste
2 cups barbecue sauce
Method:
Preheat oven to 190 degrees Celsius. Combine the beef mince, sausage mince, breadcrumbs, onions, curry powder, parsley, garlic and egg in a large bowl. Mix well. Mix milk and water and add to the meat mixture a bit at a time until it is smooth but firm. You may not need to use all the milk mixture. Shape mixture into a loaf shape and place into a greased loaf tin. Bake for 30 minutes. Remove from oven and carefully drain the fat off the meatloaf. Pour 1 cup of the barbecue sauce over the meatloaf and return to the oven. Bake a further 45 minutes, basting with the remaining barbecue sauce every 10 minutes. Serve hot or cold.
Braciole
This is a traditional one pot dish that can use a cheap cut and turn it mouth-wateringly tender through long slow cooking in a delicious tomato sauce.
Ingredients:
500g rump steak, sliced very thin
1/2 cup fresh bread crumbs (make the crumbs from day old bread, don't be tempted to use bought crumbs, they will ruin the recipe)
125g grated Parmesan cheese
1/4 cup fresh basil (or to taste)
2 tins diced tomatoes
3/4 cup tomato paste
1 tbsp olive oil
Method:
Cut the steak into very thin slices through the centre to make thin steaks.
Place between 2 pieces of baking paper and pound thin. Mix the breadcrumbs, grated Parmesan and basil together. Sprinkle this mixture over the steaks. Roll-up like Swiss rolls, very tightly, so they are almost rock hard, then secure with toothpicks. Heat the olive oil in the bottom of a heavy saucepan. The oil needs to be very hot, because you want the braciole to brown very quickly so they hold their shape while they are cooking. Brown the braciole, turning it to make sure it's browned all over. Mix the diced tomatoes and tomato paste together and pour over the meat. Season to taste with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
From the April 2013 Journal
Ingredients:
500g rump steak, sliced very thin
1/2 cup fresh bread crumbs (make the crumbs from day old bread, don't be tempted to use bought crumbs, they will ruin the recipe)
125g grated Parmesan cheese
1/4 cup fresh basil (or to taste)
2 tins diced tomatoes
3/4 cup tomato paste
1 tbsp olive oil
Method:
Cut the steak into very thin slices through the centre to make thin steaks.
Place between 2 pieces of baking paper and pound thin. Mix the breadcrumbs, grated Parmesan and basil together. Sprinkle this mixture over the steaks. Roll-up like Swiss rolls, very tightly, so they are almost rock hard, then secure with toothpicks. Heat the olive oil in the bottom of a heavy saucepan. The oil needs to be very hot, because you want the braciole to brown very quickly so they hold their shape while they are cooking. Brown the braciole, turning it to make sure it's browned all over. Mix the diced tomatoes and tomato paste together and pour over the meat. Season to taste with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
From the April 2013 Journal
Braised Lamb Shanks with Tomatoes
Ingredients:
3kg (10 large) lamb shanks
plain flour
2 tablespoons olive oil
12 (300ml) baby onions
½ cup(55g) drained sun-dried tomatoes
½ cup (125ml) port
1½cups (375ml) dry red wine
½cup chicken stock
2 tablespoons chopped fresh parsley
Method:
Toss shanks in flour, shake away excess. Heat oil in large baking dish, add lamb in batches, cook until browned all over, drain on absorbent paper. Return lamb to dish, add onions, tomatoes, port, wine, and stock, cover and bake about 2 hours or until lamb is tender. Remove from dish and keep warm. Simmer pan juices over heat until slightly thickened. Serve lamb with pan juices, sprinkle with parsley.
3kg (10 large) lamb shanks
plain flour
2 tablespoons olive oil
12 (300ml) baby onions
½ cup(55g) drained sun-dried tomatoes
½ cup (125ml) port
1½cups (375ml) dry red wine
½cup chicken stock
2 tablespoons chopped fresh parsley
Method:
Toss shanks in flour, shake away excess. Heat oil in large baking dish, add lamb in batches, cook until browned all over, drain on absorbent paper. Return lamb to dish, add onions, tomatoes, port, wine, and stock, cover and bake about 2 hours or until lamb is tender. Remove from dish and keep warm. Simmer pan juices over heat until slightly thickened. Serve lamb with pan juices, sprinkle with parsley.
Burritos
Ingredients:
Tortilla wraps or taco shells
1 kg mince
1 700ml bottle passata
1 clove garlic, crushed
1 onion, finely chopped
1-2 grated zucchini and
1-2 grated carrots
2 sticks celery, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon coriander powder
1 tin red kidney beans, drained
Method:
Fry mince, onion and garlic in a little oil til browned. Add remaining ingredients and simmer for 25 -30 minutes. Mixture will be almost dry. Heat taco shells or burritos and fill with mixture. Top with your choice of grated cheese, shredded lettuce, diced tomato and sour cream.
Contributed by Jane, Hornsby, 4th June 2008
Tortilla wraps or taco shells
1 kg mince
1 700ml bottle passata
1 clove garlic, crushed
1 onion, finely chopped
1-2 grated zucchini and
1-2 grated carrots
2 sticks celery, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon coriander powder
1 tin red kidney beans, drained
Method:
Fry mince, onion and garlic in a little oil til browned. Add remaining ingredients and simmer for 25 -30 minutes. Mixture will be almost dry. Heat taco shells or burritos and fill with mixture. Top with your choice of grated cheese, shredded lettuce, diced tomato and sour cream.
Contributed by Jane, Hornsby, 4th June 2008
Butterflied Leg of Lamb
Ingredients:
190g jar Dijon mustard
1/2 cup olive oil
2 tbsp dry red wine
2 cloves minced garlic
1 tsp Rosemary
1 tsp Basil
1/2 tsp dried oregano
1/2 tsp thyme
1/4 tsp black pepper
2kg leg of lamb, butterflied
Method:
Mix the garlic, pepper, wine, mustard, oil, rosemary, thyme, basil and oregano in a medium sized container. Remove the fell, which is the pinkish red layer from the meat. Cut the fat off. Marinate the lamb in the mustard mixture, cover and leave overnight in the refrigerator. Take the lamb, reserving the marinade for basting, and skewer criss-crossed with two 30cm metal skewers. BBQ the lamb 45 to 55 minutes for rare, 55 to 65 minutes for medium and 1 to 1 1/4 hours for medium well. For the last 10 minutes brush with the reserved marinade.
190g jar Dijon mustard
1/2 cup olive oil
2 tbsp dry red wine
2 cloves minced garlic
1 tsp Rosemary
1 tsp Basil
1/2 tsp dried oregano
1/2 tsp thyme
1/4 tsp black pepper
2kg leg of lamb, butterflied
Method:
Mix the garlic, pepper, wine, mustard, oil, rosemary, thyme, basil and oregano in a medium sized container. Remove the fell, which is the pinkish red layer from the meat. Cut the fat off. Marinate the lamb in the mustard mixture, cover and leave overnight in the refrigerator. Take the lamb, reserving the marinade for basting, and skewer criss-crossed with two 30cm metal skewers. BBQ the lamb 45 to 55 minutes for rare, 55 to 65 minutes for medium and 1 to 1 1/4 hours for medium well. For the last 10 minutes brush with the reserved marinade.
Cath's Curried Sausages
Ingredients:
4 sausages
1 onion, thinly sliced
1 clove garlic, crushed
1 tbsp curry powder (more or less to taste)
1 tin coconut cream
Oil
Method:
Bring the sausages to a boil in a pot of cold water. Boil 1 minute. Drain. Remove skins. Let the sausages cool. When the sausages are cool, slice them into rounds. Heat the oil in a frying pan. Add the onion, garlic and curry powder and stir. Cook until onion is clear, stirring all the time. Add the sausages and coconut cream. Stir to mix. Simmer 15 minutes over a low heat. Serve with rice.
4 sausages
1 onion, thinly sliced
1 clove garlic, crushed
1 tbsp curry powder (more or less to taste)
1 tin coconut cream
Oil
Method:
Bring the sausages to a boil in a pot of cold water. Boil 1 minute. Drain. Remove skins. Let the sausages cool. When the sausages are cool, slice them into rounds. Heat the oil in a frying pan. Add the onion, garlic and curry powder and stir. Cook until onion is clear, stirring all the time. Add the sausages and coconut cream. Stir to mix. Simmer 15 minutes over a low heat. Serve with rice.
Cath’s Pie Recipe
Ingredients:
500g chuck/stewing/blade steak, cut into 1cm chunks
1 large onion, diced
1 cup beef stock
½ -3/4 cup red wine*
3 tbsp plain flour
5 sheets shortcrust pastry
3 sheets puff pastry
Slow cooker method:
Step 1. Dredge steak in plain flour. Tip into slow cooker, sprinkle remaining flour over the steak.
Step 2. Sprinkle the diced onion over the steak, pour in the stock and wine.
Step 3. Cook on LOW 8 hours or until steak is fork tender. Let the meat mixture cool completely.
Stovetop method:
Step 1. Dredge steak in plain flour. Tip into large, heavy based saucepan. Sprinkle remaining flour over the steak.
Step 2. Sprinkle the diced onion over the steak, pour in the stock and wine. Stir to combine.
Step 3. Bring to a boil, turn heat down and let the mixture simmer for 2 hours until the meat is fork tender. Check every now and then to make sure there is enough liquid, so it doesn’t burn. Let the meat mixture cool completely.
To make the pies:
Step 1. Pre-heat pie maker. If you don’t have a pie maker pre-heat oven to 220 degrees Celsius. Grease pie dishes.
Step 2. Cut 10 bases from the shortcrust pastry and 10 tops from the puff pastry. You should get two bases per sheet of shortcrust and four tops per sheet of puff pastry.
Step 3. Press pie bases into pre-heated pie maker. Pour 1/3 cup of meat mixture into each base. Add a puff pastry top. If using oven, press bases into pie tins, add 1/3 cup meat mixture, add top.
Step 4. Close the pie maker and cook for 8 minutes. Check bottoms to make sure the pastry is cooked, golden and crisp. Remove from pie maker and cool on a wire rack or serve immediately.
To cook in the oven place tins in oven and cook for 20 – 25 minutes until pastry is golden and bases are cooked thoroughly. Remove and cool on wire rack.
These pies freeze well. To reheat, thaw in fridge. When you’re ready to heat them pre-heat the pie maker. Put pies into pie maker, close lid and heat for 4 – 6 minutes. Pastry will crisp up, tops will puff up and filling will be hot.
*Note: red wine is optional. If not using wine, increase the amount of stock accordingly.
Contributed by Cath Armstrong
500g chuck/stewing/blade steak, cut into 1cm chunks
1 large onion, diced
1 cup beef stock
½ -3/4 cup red wine*
3 tbsp plain flour
5 sheets shortcrust pastry
3 sheets puff pastry
Slow cooker method:
Step 1. Dredge steak in plain flour. Tip into slow cooker, sprinkle remaining flour over the steak.
Step 2. Sprinkle the diced onion over the steak, pour in the stock and wine.
Step 3. Cook on LOW 8 hours or until steak is fork tender. Let the meat mixture cool completely.
Stovetop method:
Step 1. Dredge steak in plain flour. Tip into large, heavy based saucepan. Sprinkle remaining flour over the steak.
Step 2. Sprinkle the diced onion over the steak, pour in the stock and wine. Stir to combine.
Step 3. Bring to a boil, turn heat down and let the mixture simmer for 2 hours until the meat is fork tender. Check every now and then to make sure there is enough liquid, so it doesn’t burn. Let the meat mixture cool completely.
To make the pies:
Step 1. Pre-heat pie maker. If you don’t have a pie maker pre-heat oven to 220 degrees Celsius. Grease pie dishes.
Step 2. Cut 10 bases from the shortcrust pastry and 10 tops from the puff pastry. You should get two bases per sheet of shortcrust and four tops per sheet of puff pastry.
Step 3. Press pie bases into pre-heated pie maker. Pour 1/3 cup of meat mixture into each base. Add a puff pastry top. If using oven, press bases into pie tins, add 1/3 cup meat mixture, add top.
Step 4. Close the pie maker and cook for 8 minutes. Check bottoms to make sure the pastry is cooked, golden and crisp. Remove from pie maker and cool on a wire rack or serve immediately.
To cook in the oven place tins in oven and cook for 20 – 25 minutes until pastry is golden and bases are cooked thoroughly. Remove and cool on wire rack.
These pies freeze well. To reheat, thaw in fridge. When you’re ready to heat them pre-heat the pie maker. Put pies into pie maker, close lid and heat for 4 – 6 minutes. Pastry will crisp up, tops will puff up and filling will be hot.
*Note: red wine is optional. If not using wine, increase the amount of stock accordingly.
Contributed by Cath Armstrong
Cauliflower Bolognaise
Ingredients:
1kg cauliflower florets
1 tsp salt
1 tbsp lemon juice
1 large onion, sliced
1 tbsp plain flour
1 tbsp tomato paste
2 red capsicums, diced
2 green capsicums, diced
1 large tomato, diced
3 cloves garlic, crushed
100g mince
200ml water
1 tsp salt, extra
1 tsp ground black pepper
1 tsp paprika
Method:
Cut cauliflower into florets. Put into a pot and cover with hot tap water, add 1 tsp salt and 1 tbsp lemon juice. Put the lid on and cook for 15 minutes. Drain. Put the pan over medium heat and add a drizzle of olive oil, add the onion and saute until clear. Add 1 tbsp plain flour, 1 tbsp tomato paste and stir to combine. Cook 1 minute. Add the red and green capsicums, diced tomato and the crushed garlic cloves. Stir to combine. Add the mince and cook until the meat changes colour. Add 200ml water and stir. When boiling, add the extra teaspoon salt, ground black pepper and paprika and stir. Carefully place the cauliflower florets on the top, cover and cook a further 5 minutes. Serve as a side dish or over rice or mash for a main meal.
Contributed by Cath
1kg cauliflower florets
1 tsp salt
1 tbsp lemon juice
1 large onion, sliced
1 tbsp plain flour
1 tbsp tomato paste
2 red capsicums, diced
2 green capsicums, diced
1 large tomato, diced
3 cloves garlic, crushed
100g mince
200ml water
1 tsp salt, extra
1 tsp ground black pepper
1 tsp paprika
Method:
Cut cauliflower into florets. Put into a pot and cover with hot tap water, add 1 tsp salt and 1 tbsp lemon juice. Put the lid on and cook for 15 minutes. Drain. Put the pan over medium heat and add a drizzle of olive oil, add the onion and saute until clear. Add 1 tbsp plain flour, 1 tbsp tomato paste and stir to combine. Cook 1 minute. Add the red and green capsicums, diced tomato and the crushed garlic cloves. Stir to combine. Add the mince and cook until the meat changes colour. Add 200ml water and stir. When boiling, add the extra teaspoon salt, ground black pepper and paprika and stir. Carefully place the cauliflower florets on the top, cover and cook a further 5 minutes. Serve as a side dish or over rice or mash for a main meal.
Contributed by Cath
Cheats BBQ Ribs
Ingredients:
2.5kg beef short ribs
250g tomato paste
1/4 cup water
2 tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp dried onion flakes
1 tbsp Worcestershire sauce
Method:
Put the ribs into a large, heavy saucepan and cover with cold water. Cover and bring to the boil. Turn heat down and cook for 1 hour. To make the sauce place the remaining ingredients in a small saucepan, stir to combine and bring to the boil, stirring until sugar dissolves. Turn heat down and simmer for 15 minutes. When the ribs are cooked drain and pour sauce over, turning to coat each rib. Heat a grill (bbq or heavy fry pan) and grill the ribs, turning frequently and basting with sauce for 15 minutes. Serve with seasoned rice.
Contributed by Cath Armstrong
2.5kg beef short ribs
250g tomato paste
1/4 cup water
2 tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp dried onion flakes
1 tbsp Worcestershire sauce
Method:
Put the ribs into a large, heavy saucepan and cover with cold water. Cover and bring to the boil. Turn heat down and cook for 1 hour. To make the sauce place the remaining ingredients in a small saucepan, stir to combine and bring to the boil, stirring until sugar dissolves. Turn heat down and simmer for 15 minutes. When the ribs are cooked drain and pour sauce over, turning to coat each rib. Heat a grill (bbq or heavy fry pan) and grill the ribs, turning frequently and basting with sauce for 15 minutes. Serve with seasoned rice.
Contributed by Cath Armstrong
Cheats Tandoori Lamb Chops
Ingredients:
2 tbsp tandoori paste
200ml tub plain yoghurt
1kg lamb chops
Method:
Pre-heat oven to 190 degrees Celsius. Mix tandoori paste and yoghurt. Spread lamb chops in a single layer onto a baking tray. Spread tandoori mixture over chops. Bake until chops are cooked through, approximately 30 minutes. Serve with rice, pappadums, cucumber raita, yoghurt and lemon wedges.
Contributed by Anne, Wantirna, 20th June 2010
2 tbsp tandoori paste
200ml tub plain yoghurt
1kg lamb chops
Method:
Pre-heat oven to 190 degrees Celsius. Mix tandoori paste and yoghurt. Spread lamb chops in a single layer onto a baking tray. Spread tandoori mixture over chops. Bake until chops are cooked through, approximately 30 minutes. Serve with rice, pappadums, cucumber raita, yoghurt and lemon wedges.
Contributed by Anne, Wantirna, 20th June 2010
CheeseBurger Impossible Pie
Ingredients:
500g mince
1 large onion, diced
2 cloves garlic, crushed
3 tbsp tomato sauce
1-1/2 cups milk
3/4 cup SR flour
3 eggs
pinch salt
1/4 tsp pepper
2 tomatoes, sliced
1 cup grated cheese
Method:
Pre-heat oven to 200 degrees Celsius. Grease a pie dish. Cook mince, garlic, tomato sauce and onion together until mince is browned. Drain. Spread in the bottom of the pie dish. Beat milk, flour, eggs, salt and pepper until smooth. Pour into pie dish. Bake 25 minutes. Top with sliced tomatoes, and sprinkle the top with the grated cheese. Bake a further 10 - 12 minutes until a knife inserted in the centre comes out clean and the cheese is golden brown. Let cool in the dish for five minutes before slicing to serve.
500g mince
1 large onion, diced
2 cloves garlic, crushed
3 tbsp tomato sauce
1-1/2 cups milk
3/4 cup SR flour
3 eggs
pinch salt
1/4 tsp pepper
2 tomatoes, sliced
1 cup grated cheese
Method:
Pre-heat oven to 200 degrees Celsius. Grease a pie dish. Cook mince, garlic, tomato sauce and onion together until mince is browned. Drain. Spread in the bottom of the pie dish. Beat milk, flour, eggs, salt and pepper until smooth. Pour into pie dish. Bake 25 minutes. Top with sliced tomatoes, and sprinkle the top with the grated cheese. Bake a further 10 - 12 minutes until a knife inserted in the centre comes out clean and the cheese is golden brown. Let cool in the dish for five minutes before slicing to serve.
Chili Con Carne
Ingredients:
500gms mince steak
2 tablespoons of oil
1 onion chopped
1 teaspoon of salt
1 tablespoon vinegar
4 tablespoon tomato sauce
1 tablespoon chili powder
284g can red kidney beans
Method:
Fry mince in oil until lightly browned. Add other ingredients and simmer for 10-15 minutes. Add kidney beans and simmer another 10 minutes. Good with rice, tossed salad and French bread.
500gms mince steak
2 tablespoons of oil
1 onion chopped
1 teaspoon of salt
1 tablespoon vinegar
4 tablespoon tomato sauce
1 tablespoon chili powder
284g can red kidney beans
Method:
Fry mince in oil until lightly browned. Add other ingredients and simmer for 10-15 minutes. Add kidney beans and simmer another 10 minutes. Good with rice, tossed salad and French bread.
Chilli Con Carne
Ingredients:
1 Kg of mince
1 large onion chopped
Several cloves of garlic(I love garlic)
1 packet French onion soup
1 can tomato soup
1 can tomatoes
1 can of baked beans in ham sauce
1 can chickpeas (optional but adds texture)
2 hot chillies OR chilli flakes to taste
3 tablespoons of sugar (I always add sugar to tomato based dishes)
Method:
Brown mince and onion then add garlic and cook for a minute or so. Add all of the other ingredients and simmer for at least 30 minutes, the longer the better. This serves six - eight. You can use this over corn chips to make nachos, just top with cheese and put in the microwave for 60 seconds to melt. This is also a nice filling for enchiladas.
Contributed by Maree Jones, 10th August 2010
1 Kg of mince
1 large onion chopped
Several cloves of garlic(I love garlic)
1 packet French onion soup
1 can tomato soup
1 can tomatoes
1 can of baked beans in ham sauce
1 can chickpeas (optional but adds texture)
2 hot chillies OR chilli flakes to taste
3 tablespoons of sugar (I always add sugar to tomato based dishes)
Method:
Brown mince and onion then add garlic and cook for a minute or so. Add all of the other ingredients and simmer for at least 30 minutes, the longer the better. This serves six - eight. You can use this over corn chips to make nachos, just top with cheese and put in the microwave for 60 seconds to melt. This is also a nice filling for enchiladas.
Contributed by Maree Jones, 10th August 2010
Chinese Meatballs
Ingredients:
500g mince steak
2 stalks of celery (chopped)
2 cups cabbage (shredded)
2 eggs
1½ cups S.R. flour
3 tablespoons soy sauce
1 onion (chopped)
pepper & salt
Method:
Mix all ingredients together. Roll into golf ball size meatballs. Fry in a little oil and butter.
500g mince steak
2 stalks of celery (chopped)
2 cups cabbage (shredded)
2 eggs
1½ cups S.R. flour
3 tablespoons soy sauce
1 onion (chopped)
pepper & salt
Method:
Mix all ingredients together. Roll into golf ball size meatballs. Fry in a little oil and butter.
Christmas Ham Leftovers Quiche
Ingredients:
Left over slices of ham to cover base of lasagne dish
Left over roast vegetables, diced
Grated carrot and zucchini
Red or green capsicum (if you have it)
Peas and corn
1 onion, diced and sautéed
1/2 cup grated cheese
5 eggs
300 ml milk
1 tablespoon curry powder
1/2 cup flour
Method:
Preheat oven to 180 degrees Celsius.
Beat 5 eggs with a whisk, add 300mls of milk, add 1/2 cup of flour and 1 tablespoon curry powder and cheese and mix until combined.
Grate a small zucchini and a small carrot.
Add whatever left over roast vegetables you may have.
Sauté a small diced onion.
Layer ham on bottom of lasagne dish. Add all of the vegetables.
Pour the egg mix over the top and sprinkle with extra grated cheese and a small amount of Parmesan cheese.
Bake for 45 minutes or until set. May need to cover with foil if not set in the centre, as it may brown on the edges prior to setting in the centre.
Serve with a side salad.
Contributed by Jen Hocking, 3rd January 2016
Left over slices of ham to cover base of lasagne dish
Left over roast vegetables, diced
Grated carrot and zucchini
Red or green capsicum (if you have it)
Peas and corn
1 onion, diced and sautéed
1/2 cup grated cheese
5 eggs
300 ml milk
1 tablespoon curry powder
1/2 cup flour
Method:
Preheat oven to 180 degrees Celsius.
Beat 5 eggs with a whisk, add 300mls of milk, add 1/2 cup of flour and 1 tablespoon curry powder and cheese and mix until combined.
Grate a small zucchini and a small carrot.
Add whatever left over roast vegetables you may have.
Sauté a small diced onion.
Layer ham on bottom of lasagne dish. Add all of the vegetables.
Pour the egg mix over the top and sprinkle with extra grated cheese and a small amount of Parmesan cheese.
Bake for 45 minutes or until set. May need to cover with foil if not set in the centre, as it may brown on the edges prior to setting in the centre.
Serve with a side salad.
Contributed by Jen Hocking, 3rd January 2016
Citrus Salsa Barbecued Steaks
Ingredients:
1kg boneless bbq steak, trimmed (4 pieces)
2 tbsp olive oil to coat steak
Salt and ground black pepper
1 cup fresh coriander, finely shredded
1 cup fresh mint, finely shredded
3 tbsp white wine vinegar
2 garlic cloves, crushed
1/2 cup olive oil
12 segments of any combination of orange and tangerine
6 segments of any combination lime and lemon
Ingredients:
Prepare your barbecue grill and set to high heat. Rub steaks with olive oil on both sides and season with salt and pepper. Grill steaks 4 minutes each side, until well charred and medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes. While the steak rests, prepare the salsa.
Combine all ingredients (except citrus segments) in a blender and puree until smooth. Pour this mixture into a non-reactive (glass or plastic) bowl, then add in the citrus segments and stir to combine. Slice steak diagonally against the grain in thin strips and serve with the salsa on the side.
From the January 2013 Journal
1kg boneless bbq steak, trimmed (4 pieces)
2 tbsp olive oil to coat steak
Salt and ground black pepper
1 cup fresh coriander, finely shredded
1 cup fresh mint, finely shredded
3 tbsp white wine vinegar
2 garlic cloves, crushed
1/2 cup olive oil
12 segments of any combination of orange and tangerine
6 segments of any combination lime and lemon
Ingredients:
Prepare your barbecue grill and set to high heat. Rub steaks with olive oil on both sides and season with salt and pepper. Grill steaks 4 minutes each side, until well charred and medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes. While the steak rests, prepare the salsa.
Combine all ingredients (except citrus segments) in a blender and puree until smooth. Pour this mixture into a non-reactive (glass or plastic) bowl, then add in the citrus segments and stir to combine. Slice steak diagonally against the grain in thin strips and serve with the salsa on the side.
From the January 2013 Journal
Coca Cola Roast
Ingredients
1 can cream of mushroom soup
1 packet French onion soup mix
1 can of Coca-Cola
2 – 2.5kg beef roast
Method
Combine soups and coca-cola. Place roast in base of slow cooker, pour soup mixture over roast and cook for 8 hours on low. Serve over rice or with mashed potato and mixed veggies. The roast will be tender enough to shred with a fork, ideal for toasted sandwiches, pies and jaffles.
1 can cream of mushroom soup
1 packet French onion soup mix
1 can of Coca-Cola
2 – 2.5kg beef roast
Method
Combine soups and coca-cola. Place roast in base of slow cooker, pour soup mixture over roast and cook for 8 hours on low. Serve over rice or with mashed potato and mixed veggies. The roast will be tender enough to shred with a fork, ideal for toasted sandwiches, pies and jaffles.
Corned Beef and Cabbage
Ingredients:
2.5kg corned beef
1 large onion, studded with 6 cloves
6 peeled and sliced carrots
8 new potatoes, peeled and cubed
Some dried thyme
A bunch of parsley
2 heads of cabbage, quartered
Sauce:
300ml cream
3 tbsp prepared horseradish
Method:
Boil the beef, onion, carrots, potatoes, thyme and parsley in a large pot of water. Simmer and cook for 3 hours.
Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked. Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper.
On a large plate surround the beef with the cabbage, carrots and potatoes. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.
From the May 2013 Journal
2.5kg corned beef
1 large onion, studded with 6 cloves
6 peeled and sliced carrots
8 new potatoes, peeled and cubed
Some dried thyme
A bunch of parsley
2 heads of cabbage, quartered
Sauce:
300ml cream
3 tbsp prepared horseradish
Method:
Boil the beef, onion, carrots, potatoes, thyme and parsley in a large pot of water. Simmer and cook for 3 hours.
Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked. Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper.
On a large plate surround the beef with the cabbage, carrots and potatoes. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.
From the May 2013 Journal
Curried Sausages
Ingredients:
4 - 6 thin sausages
1 onion, sliced into rings
30g butter
2 tsp curry powder
2 tsp chicken or vegetable stock powder
3 cups milk
2 tbsp cornflour mixed to a paste with 1/4 cup milk
1 tbsp tomato sauce
Method:
Bring a pot of water to the boil. Add the sausages and cook for 5 minutes. Drain. Peel the sausages. Chop sausages into 2cm chunks. In a large saucepan melt the butter over a low heat. Add the curry powder and the stock powder. Cook for 1 minute. Add the sausage chunks and onion rings and cook for 2 minutes, stirring constantly. Add the milk and bring to a simmer, stirring constantly. Stir in the cornflour paste, stirring until the mixture thickens. Stir in the tomato sauce. Cook for a further 5 minutes until the sausages are cooked through. Serve with steamed rice or mashed potato and steamed greens.
From the April 2014 Journal
4 - 6 thin sausages
1 onion, sliced into rings
30g butter
2 tsp curry powder
2 tsp chicken or vegetable stock powder
3 cups milk
2 tbsp cornflour mixed to a paste with 1/4 cup milk
1 tbsp tomato sauce
Method:
Bring a pot of water to the boil. Add the sausages and cook for 5 minutes. Drain. Peel the sausages. Chop sausages into 2cm chunks. In a large saucepan melt the butter over a low heat. Add the curry powder and the stock powder. Cook for 1 minute. Add the sausage chunks and onion rings and cook for 2 minutes, stirring constantly. Add the milk and bring to a simmer, stirring constantly. Stir in the cornflour paste, stirring until the mixture thickens. Stir in the tomato sauce. Cook for a further 5 minutes until the sausages are cooked through. Serve with steamed rice or mashed potato and steamed greens.
From the April 2014 Journal
Deluxe Shepherds Pie
Ingredients:
500g mince
1 tin tomato soup
1 onion, finely chopped
1 large carrot, grated
1/2 cup corn kernels
1/2 cup peas
2 - 3 cups dry mashed potato
1 egg, beaten
1 200ml carton sour cream
1/2 cup grated cheese
Method:
Brown mince with onion. Drain fat off. Add carrot, peas and corn and stir through. Add tomato soup. Cook over a medium heat for 5 minutes until mince is cooked and vegies are soft. Turn into an oiled casserole dish. Mix the mashed potato, egg and sour cream together. Drop in blobs over the top of the mince mixture. Use a fork to spread over base, being sure to cover mince completely. Sprinkle grated cheese over the top. Bake in a moderate oven 20 minutes until cheese is melted and golden and potato is heated through.
Contributed by Anne, Melbourne, 6th January 2008
500g mince
1 tin tomato soup
1 onion, finely chopped
1 large carrot, grated
1/2 cup corn kernels
1/2 cup peas
2 - 3 cups dry mashed potato
1 egg, beaten
1 200ml carton sour cream
1/2 cup grated cheese
Method:
Brown mince with onion. Drain fat off. Add carrot, peas and corn and stir through. Add tomato soup. Cook over a medium heat for 5 minutes until mince is cooked and vegies are soft. Turn into an oiled casserole dish. Mix the mashed potato, egg and sour cream together. Drop in blobs over the top of the mince mixture. Use a fork to spread over base, being sure to cover mince completely. Sprinkle grated cheese over the top. Bake in a moderate oven 20 minutes until cheese is melted and golden and potato is heated through.
Contributed by Anne, Melbourne, 6th January 2008
Double Citrus Baked Ham
Ingredients:
1.5kg boneless ham
1 cup sugar
2 1/2 tbsp cornflour
1/4 tsp salt
1/2 cup cold water
1 1/4 cups orange juice
1/4 cup lemon juice
1 tbsp butter
1/2 tsp orange zest
1/2 tsp lemon zest
Method:
Preheat oven to 170 degrees Celsius. Remove the rind and most of the fat from the ham, leaving a 5mm layer of fat intact. Place ham on a rack in a shallow roasting pan and bake uncovered for 45 to 50 minutes. Combine sugar, cornflour and salt in a saucepan, then whisk in the cold water, orange juice, lemon juice and butter. Bring this mixture to a boil, then cook and stir for about 2 minutes or until thickened. Add orange zest and lemon zest and stir to combine. Remove ham from oven and brush about 1/4 cup of this sauce over cooked ham; return to oven and bake for an additional 15 minutes. Slice ham and serve with remaining sauce drizzled on each piece. Makes 6 servings.
From the January 2013 Journal
1.5kg boneless ham
1 cup sugar
2 1/2 tbsp cornflour
1/4 tsp salt
1/2 cup cold water
1 1/4 cups orange juice
1/4 cup lemon juice
1 tbsp butter
1/2 tsp orange zest
1/2 tsp lemon zest
Method:
Preheat oven to 170 degrees Celsius. Remove the rind and most of the fat from the ham, leaving a 5mm layer of fat intact. Place ham on a rack in a shallow roasting pan and bake uncovered for 45 to 50 minutes. Combine sugar, cornflour and salt in a saucepan, then whisk in the cold water, orange juice, lemon juice and butter. Bring this mixture to a boil, then cook and stir for about 2 minutes or until thickened. Add orange zest and lemon zest and stir to combine. Remove ham from oven and brush about 1/4 cup of this sauce over cooked ham; return to oven and bake for an additional 15 minutes. Slice ham and serve with remaining sauce drizzled on each piece. Makes 6 servings.
From the January 2013 Journal
Easy Beef Stew
Ingredients:
1kg rump steak
1 can cream of mushroom soup
1 can beef and vegetable soup
1 pkt French onion soup mix
3/4 cup water
Method:
Cube steak. Mix soups and water in crockpot. Add steak. Stir to combine. Cook on low 8 hours. Serve over hot noodles.
Contributed by Sandra O'Brien, 10th August 2009
1kg rump steak
1 can cream of mushroom soup
1 can beef and vegetable soup
1 pkt French onion soup mix
3/4 cup water
Method:
Cube steak. Mix soups and water in crockpot. Add steak. Stir to combine. Cook on low 8 hours. Serve over hot noodles.
Contributed by Sandra O'Brien, 10th August 2009
Family Meatloaf
Ingredients:
500g mince
2 large tomatoes, pureed
¼ cup sultanas
¾ cup bran
1 egg
Sprinkle celery salt
¼ cup wholemeal flour
Method:
In a large bowl mix together all ingredients. Spoon mixture into a greased loaf tin. Bake at 170 degrees for 45 minutes. Let stand 5 minutes before inverting onto cutting board.
Contributed by Cath Armstrong
500g mince
2 large tomatoes, pureed
¼ cup sultanas
¾ cup bran
1 egg
Sprinkle celery salt
¼ cup wholemeal flour
Method:
In a large bowl mix together all ingredients. Spoon mixture into a greased loaf tin. Bake at 170 degrees for 45 minutes. Let stand 5 minutes before inverting onto cutting board.
Contributed by Cath Armstrong
French Shepherd's Pie
This recipe stretches a tiny bit of leftover roast and mashed potato to an amazing number of serves.
Ingredients:
Leftover roast lamb or beef, about 200g OR
200g mince
1 large onion, grated
1/2 tsp mixed herbs
2 cloves garlic, crushed
4 large potatoes, peeled and boiled
Olive oil for frying
1 beaten egg
Method:
Oil a lasagne dish well. Cut lamb or beef into 1cm cubes or brown and drain mince. In a large fry pan heat a little olive oil and fry onion until transparent. Add garlic and cook 1 minute, stirring constantly. Add meat and herbs, mix to combine. Mash potatoes and stir through the meat mixture. Pat the potato mixture into the lasagne dish. Run a fork over the top of the potato to rough up. Brush with beaten egg. Cook in a moderate oven for 25 - 30 minutes until heated through and top is golden brown. Serve warm.
Contributed by Cath Armstrong
Ingredients:
Leftover roast lamb or beef, about 200g OR
200g mince
1 large onion, grated
1/2 tsp mixed herbs
2 cloves garlic, crushed
4 large potatoes, peeled and boiled
Olive oil for frying
1 beaten egg
Method:
Oil a lasagne dish well. Cut lamb or beef into 1cm cubes or brown and drain mince. In a large fry pan heat a little olive oil and fry onion until transparent. Add garlic and cook 1 minute, stirring constantly. Add meat and herbs, mix to combine. Mash potatoes and stir through the meat mixture. Pat the potato mixture into the lasagne dish. Run a fork over the top of the potato to rough up. Brush with beaten egg. Cook in a moderate oven for 25 - 30 minutes until heated through and top is golden brown. Serve warm.
Contributed by Cath Armstrong
Garden Veggie And Ginger Beef Stir Fry
Ingredients:
1 tsp low-sodium soy sauce
1/4 tsp garlic powder
1/2 tsp ground ginger
1/3 cup water
1/4 cup vegetable oil
250g lean beef, sliced thin
1 large carrot, cut into thin strips
1 green capsicum, sliced into thin strips
1 small onion, sliced into thin strips
2 cups broccoli, cut into small florettes
250g fresh mushrooms, sliced
Cooked brown rice, optional
Method:
In a small bowl, put the soy sauce, garlic powder, ground ginger and water, and mix together; set aside. Heat half the oil in wok or large frying pan, when hot add beef and stir, cooking quickly; remove beef. Put the remaining oil in the wok and add the carrots, cook for 1 minute, stirring, then add the remaining vegetables and cook, stirring often, until the vegetables soften slightly. Pour in the soy sauce mixture and stir; reduce heat and cook for another minute until hot and bubbly. Remove from heat, add beef back into the mixture and stir. Serve over cooked brown rice if desired. Serves 4.
Contributed by Cath Armstrong
1 tsp low-sodium soy sauce
1/4 tsp garlic powder
1/2 tsp ground ginger
1/3 cup water
1/4 cup vegetable oil
250g lean beef, sliced thin
1 large carrot, cut into thin strips
1 green capsicum, sliced into thin strips
1 small onion, sliced into thin strips
2 cups broccoli, cut into small florettes
250g fresh mushrooms, sliced
Cooked brown rice, optional
Method:
In a small bowl, put the soy sauce, garlic powder, ground ginger and water, and mix together; set aside. Heat half the oil in wok or large frying pan, when hot add beef and stir, cooking quickly; remove beef. Put the remaining oil in the wok and add the carrots, cook for 1 minute, stirring, then add the remaining vegetables and cook, stirring often, until the vegetables soften slightly. Pour in the soy sauce mixture and stir; reduce heat and cook for another minute until hot and bubbly. Remove from heat, add beef back into the mixture and stir. Serve over cooked brown rice if desired. Serves 4.
Contributed by Cath Armstrong
Glazed Ham
Ingredients:
1 2.5kg – 3kg bone in ham
1/4 cup whole grain mustard
2 tablespoons apple cider vinegar
1/2 cup apricot jam
Method:
Preheat oven to 160 degrees Celsius.
Remove rind from ham, leaving a thin layer of fat on the top. Wrap ham completely with parchment paper-lined aluminium foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake for 1 hour.
Place apricot jam in a small saucepan and bring to a simmer over medium-high heat. Add mustard and vinegar to jam; stir to combine.
Unwrap ham; discard parchment and foil. Transfer ham to a cutting board. Using a large sharp knife, score fat in a diamond pattern, making the lines about 1cm apart. Return ham to baking dish.
Increase oven temperature to 190 degrees Celsius. Brush ham evenly with 3/4 of the glaz mixture and return to oven. Bake ham for 30 minutes. Brush ham with remaining glaze and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve.
1 2.5kg – 3kg bone in ham
1/4 cup whole grain mustard
2 tablespoons apple cider vinegar
1/2 cup apricot jam
Method:
Preheat oven to 160 degrees Celsius.
Remove rind from ham, leaving a thin layer of fat on the top. Wrap ham completely with parchment paper-lined aluminium foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake for 1 hour.
Place apricot jam in a small saucepan and bring to a simmer over medium-high heat. Add mustard and vinegar to jam; stir to combine.
Unwrap ham; discard parchment and foil. Transfer ham to a cutting board. Using a large sharp knife, score fat in a diamond pattern, making the lines about 1cm apart. Return ham to baking dish.
Increase oven temperature to 190 degrees Celsius. Brush ham evenly with 3/4 of the glaz mixture and return to oven. Bake ham for 30 minutes. Brush ham with remaining glaze and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve.
Grandma's Meatloaf
This meatloaf is a great comfort food. It began with Grandma’s recipe, then it became one of our favourites with the addition of seasonings and sweet chilli sauce on top for a little zing. A great foundation for a comfort meal.
Ingredients:
500g mince
2 eggs
1 cup rolled oats
1 small onion, diced
1 small green pepper, chopped fine
1/2 teaspoon black pepper
1/2 teaspoon chilli powder
1/2 teaspoon garlic salt
1/2 cup sweet chilli sauce
Method:
Pre-heat oven to 180 degrees Celsius.
Grease a 8cm x 20cm loaf tin. Line the base with baking paper.
In mixing bowl combine all ingredients, except sweet chilli sauce.
Press mixture into loaf pan.
Top with chilli sauce and cover with foil.
Bake for 35 minutes.
Remove foil, and continue cooking for an additional 10 minutes.
Let rest 10 minutes before turning out to slice.
Serves 4.
Ingredients:
500g mince
2 eggs
1 cup rolled oats
1 small onion, diced
1 small green pepper, chopped fine
1/2 teaspoon black pepper
1/2 teaspoon chilli powder
1/2 teaspoon garlic salt
1/2 cup sweet chilli sauce
Method:
Pre-heat oven to 180 degrees Celsius.
Grease a 8cm x 20cm loaf tin. Line the base with baking paper.
In mixing bowl combine all ingredients, except sweet chilli sauce.
Press mixture into loaf pan.
Top with chilli sauce and cover with foil.
Bake for 35 minutes.
Remove foil, and continue cooking for an additional 10 minutes.
Let rest 10 minutes before turning out to slice.
Serves 4.
Greek Burgers
Ingredients:
500g mince
125g Feta cheese
2 tbsp lemon juice
1 tsp dried oregano
1 tsp minced garlic
1/4 cup Greek yogurt
2 tbsp grated cucumber
2 tbsp lemon juice
4 hamburger buns
2 tomatoes, sliced
Preheat the grill or frying pan. Combine the ground beef, feta cheese, 2 tbsp lemon juice, dried oregano, minced garlic and salt in a medium
mixing bowl. Form into 4 patties. Place the patties on the grill or frying pan. Grill for 5 to 6 minutes per side, or until cooked through.
In a small bowl, mix together the Greek yogurt, grated cucumber and 2 tbsp lemon juice.
Serve Greek Burgers with sliced tomato and yogurt sauce.
500g mince
125g Feta cheese
2 tbsp lemon juice
1 tsp dried oregano
1 tsp minced garlic
1/4 cup Greek yogurt
2 tbsp grated cucumber
2 tbsp lemon juice
4 hamburger buns
2 tomatoes, sliced
Preheat the grill or frying pan. Combine the ground beef, feta cheese, 2 tbsp lemon juice, dried oregano, minced garlic and salt in a medium
mixing bowl. Form into 4 patties. Place the patties on the grill or frying pan. Grill for 5 to 6 minutes per side, or until cooked through.
In a small bowl, mix together the Greek yogurt, grated cucumber and 2 tbsp lemon juice.
Serve Greek Burgers with sliced tomato and yogurt sauce.
Hamburgers
Ingredients:
1kg Mince
I egg
1 cup fresh breadcrumbs
1 carrot, finely grated
1 zucchini, finely grated
1 tablespoon favourite herbs
Method:
Mix all ingredients together. Shape into patties and fry on both sides until cooked through. Serve on toasted buns with favourite salad, fried onion, cheese slices, tomato sauce.
Contributed by Jane, Hornsby, 4th June 2008
1kg Mince
I egg
1 cup fresh breadcrumbs
1 carrot, finely grated
1 zucchini, finely grated
1 tablespoon favourite herbs
Method:
Mix all ingredients together. Shape into patties and fry on both sides until cooked through. Serve on toasted buns with favourite salad, fried onion, cheese slices, tomato sauce.
Contributed by Jane, Hornsby, 4th June 2008
Ham Salad Sandwiches
Ingredients:
1-1/2 cup leftover ham, chopped
1/2 cup mayonnaise
2 tbsp pickle relish
1 tbsp Dijon mustard
1 tsp grated onion
salt and pepper to taste
Bread rolls or thick bread
Method:
In a food processor, put the ham and pulse until finely minced. Put in a bowl and add the remaining ingredients; taste and season as desired. Spread mixture on bread, bun or crackers for a quick lunch or dinner
1-1/2 cup leftover ham, chopped
1/2 cup mayonnaise
2 tbsp pickle relish
1 tbsp Dijon mustard
1 tsp grated onion
salt and pepper to taste
Bread rolls or thick bread
Method:
In a food processor, put the ham and pulse until finely minced. Put in a bowl and add the remaining ingredients; taste and season as desired. Spread mixture on bread, bun or crackers for a quick lunch or dinner
Herbed Honey Rissoles
Ingredients:
500g minced beef
1 egg, lightly beaten
2 tablespoons breadcrumbs (dried)
1 tablespoon honey
2 tablespoons soy sauce
1 clove garlic, crushed or use 1 tsp from jar
1 teaspoon basil, dried
1 teaspoon tarragon, dried
1 chicken stock cube or some stock powder
2 tablespoons of sour cream (I use mayonnaise! original recipe was sour cream)
optional, add some minced onion. (I don't)
Method:
Mix all ingredients well, then cover and put into fridge and allow to combine for at least an hour. You may use fresh breadcrumbs instead of dried, or add some onion in. The mixture should feel moist, but not too moist when you shape it into log shaped rissoles. Add a little more breadcrumbs to the mixture than I have stated if you think it needs it. I just throw in to near enough (no measuring) these days with this recipe, have made them for years. Cook on moderate heat so they do not burn and cook through completely.
Contributed by Kaye B., 27th January 2013
500g minced beef
1 egg, lightly beaten
2 tablespoons breadcrumbs (dried)
1 tablespoon honey
2 tablespoons soy sauce
1 clove garlic, crushed or use 1 tsp from jar
1 teaspoon basil, dried
1 teaspoon tarragon, dried
1 chicken stock cube or some stock powder
2 tablespoons of sour cream (I use mayonnaise! original recipe was sour cream)
optional, add some minced onion. (I don't)
Method:
Mix all ingredients well, then cover and put into fridge and allow to combine for at least an hour. You may use fresh breadcrumbs instead of dried, or add some onion in. The mixture should feel moist, but not too moist when you shape it into log shaped rissoles. Add a little more breadcrumbs to the mixture than I have stated if you think it needs it. I just throw in to near enough (no measuring) these days with this recipe, have made them for years. Cook on moderate heat so they do not burn and cook through completely.
Contributed by Kaye B., 27th January 2013
Herbed Meatballs in Tomato Sauce
Ingredients:
500g mince
1 cup long grain rice
1 onion grated or finely chopped
1 carrot grated
1 teaspoon mixed herbs
1 egg beaten oil for frying
1 can tomato soup
250mls(1 cup) water
Finely grated rind & juice of 1 lemon
Method:
Place meat, rice, onion, carrot, herbs and egg in bowl and mix together. Shape mixture into balls. Heat oil in large pan and fry meatballs until browned turning frequently. Drain well on kitchen towel. Place meatballs in a casserole dish. Mix soup with water, lemon rind and juice. Pour over meatballs. Bake without a lid in mod. oven (350F) for 45minutes.
Contributed by Emma, Guyra, 28th March 2008
500g mince
1 cup long grain rice
1 onion grated or finely chopped
1 carrot grated
1 teaspoon mixed herbs
1 egg beaten oil for frying
1 can tomato soup
250mls(1 cup) water
Finely grated rind & juice of 1 lemon
Method:
Place meat, rice, onion, carrot, herbs and egg in bowl and mix together. Shape mixture into balls. Heat oil in large pan and fry meatballs until browned turning frequently. Drain well on kitchen towel. Place meatballs in a casserole dish. Mix soup with water, lemon rind and juice. Pour over meatballs. Bake without a lid in mod. oven (350F) for 45minutes.
Contributed by Emma, Guyra, 28th March 2008
Homemade Meat Pie
This recipe has been a family favourite for over 40 years.
Ingredients:
500 gms of mince beef
2 tablespoons of gravy powder
3 heaped teaspoons of cornflour
3/4 cup of water
onion or onion flakes
salt and pepper
chives or parsley
2 sheets of puff pastry
2 medium potatoes or 3 small, peeled and diced into very small cubes
1 egg beaten
Method:
Brown mince and drain any fat away. Season with salt, pepper, onion and chives.
Sprinkle gravy powder over mince and stir well.
Mix cornflour in water and pour over mince.
Stir well until thickened. Refrigerate until cold.
To assemble, grease a pie or baking dish (standard size ). Line with 1 sheet of pastry. Cut the corners off the second sheet and press into first sheet where needed to make it roundish.
Spoon meat in and press down until even.
Top with cubed potato.
Place second pastry sheet on top, rolling and squashing the edges together.
Brush top with beaten egg and prick pastry a few times with a fork
Cook for 1 hour at 180c until golden and middle is hot.
With this recipe, you can add mushrooms or leftover veggies. You can also make it bigger in an oblong casserole dish using 1 1/2 to 2 sheets each for top and bottom. Just cut the pastry and stick together with your fingers to line the dish. Remember, you need a smaller piece of pastry for the lid.
Contributed by Wendy(melbourne) 12th August 2011
Ingredients:
500 gms of mince beef
2 tablespoons of gravy powder
3 heaped teaspoons of cornflour
3/4 cup of water
onion or onion flakes
salt and pepper
chives or parsley
2 sheets of puff pastry
2 medium potatoes or 3 small, peeled and diced into very small cubes
1 egg beaten
Method:
Brown mince and drain any fat away. Season with salt, pepper, onion and chives.
Sprinkle gravy powder over mince and stir well.
Mix cornflour in water and pour over mince.
Stir well until thickened. Refrigerate until cold.
To assemble, grease a pie or baking dish (standard size ). Line with 1 sheet of pastry. Cut the corners off the second sheet and press into first sheet where needed to make it roundish.
Spoon meat in and press down until even.
Top with cubed potato.
Place second pastry sheet on top, rolling and squashing the edges together.
Brush top with beaten egg and prick pastry a few times with a fork
Cook for 1 hour at 180c until golden and middle is hot.
With this recipe, you can add mushrooms or leftover veggies. You can also make it bigger in an oblong casserole dish using 1 1/2 to 2 sheets each for top and bottom. Just cut the pastry and stick together with your fingers to line the dish. Remember, you need a smaller piece of pastry for the lid.
Contributed by Wendy(melbourne) 12th August 2011
Hot Pot
Ingredients:
6 bbq chops (or any other meat, I often just use chuck steak)
1 sliced onion
2 potatoes thinly sliced
1 thinly sliced carrot
beef stock cube
water – eyeball it, about 1 ½ cups
Method:
Grease a casserole dish and put the chops on the bottom. Then layer the vegetables over the top. Mix the stock cube with the water and pour over. Cover with a lid and bake in a moderate oven until meat and veggies are cooked about 1 ½ - 2 hours depending on size of chops. The meat will fall off the bones, be very tender and you will have lovely gravy to spoon over the meat and veggies.
Contributed by Cath Armstrong
6 bbq chops (or any other meat, I often just use chuck steak)
1 sliced onion
2 potatoes thinly sliced
1 thinly sliced carrot
beef stock cube
water – eyeball it, about 1 ½ cups
Method:
Grease a casserole dish and put the chops on the bottom. Then layer the vegetables over the top. Mix the stock cube with the water and pour over. Cover with a lid and bake in a moderate oven until meat and veggies are cooked about 1 ½ - 2 hours depending on size of chops. The meat will fall off the bones, be very tender and you will have lovely gravy to spoon over the meat and veggies.
Contributed by Cath Armstrong
Individual Meatloaves
Ingredients:
500g mince
1 cup rolled oats
1 large carrot, grated
1 large onion, grated
1 large tomato, diced
1 large zucchini, grated
2 sticks celery, finely sliced
2 cups fresh breadcrumbs
1 egg, beaten
1/4 cup barbecue sauce
1/4 cup tomato sauce
1 tbsp finely chopped parsley
Glaze:
1/2 cup brown sugar
1/2 cup tomato sauce
2 tbsp vinegar
2 tbsp Worcestershire sauce
Method:
Pre-heat oven to 180 degrees Celsius. Combine all meatloaf ingredients together well. Use your hands to mix, it's easier. Divide the mixture into 12. Grease a 12 cup mini loaf tin. Press the mixture into the tin. If you don't have a mini loaf tin, use a large muffin tin or shape the loaves by hand and bake them on a biscuit tray lined with baking paper. Bake for 15 minutes.
While the loaves are cooking make the glaze by combining all the ingredients. After 15 minutes cooking time brush each loaf with the glaze. Return to the oven and bake a further 15 - 20 minutes or until the tops are sticky and the loaves are cooked through. Baste with any leftover glaze during the cooking time.
I serve these with mashed potato and steamed veggies (carrot straws, broccoli, beans, corn etc.)
500g mince
1 cup rolled oats
1 large carrot, grated
1 large onion, grated
1 large tomato, diced
1 large zucchini, grated
2 sticks celery, finely sliced
2 cups fresh breadcrumbs
1 egg, beaten
1/4 cup barbecue sauce
1/4 cup tomato sauce
1 tbsp finely chopped parsley
Glaze:
1/2 cup brown sugar
1/2 cup tomato sauce
2 tbsp vinegar
2 tbsp Worcestershire sauce
Method:
Pre-heat oven to 180 degrees Celsius. Combine all meatloaf ingredients together well. Use your hands to mix, it's easier. Divide the mixture into 12. Grease a 12 cup mini loaf tin. Press the mixture into the tin. If you don't have a mini loaf tin, use a large muffin tin or shape the loaves by hand and bake them on a biscuit tray lined with baking paper. Bake for 15 minutes.
While the loaves are cooking make the glaze by combining all the ingredients. After 15 minutes cooking time brush each loaf with the glaze. Return to the oven and bake a further 15 - 20 minutes or until the tops are sticky and the loaves are cooked through. Baste with any leftover glaze during the cooking time.
I serve these with mashed potato and steamed veggies (carrot straws, broccoli, beans, corn etc.)
Irish Lamb and Vegetable Stew
Ingredients:
2 teaspoons vegetable oil
500 g boneless lamb shoulder, cut into 3 cm chunks
4 red potatoes, unpeeled, coarsely chopped
3 medium carrots, peeled and cut into bite-sized chunks
2 medium onions, coarsely chopped
2 leeks, rinsed, white and pale green parts coarsely chopped
1 large turnip, peeled and coarsely chopped
2 tablespoons plain flour
1 bay leaf
½ teaspoon dried rosemary
1 teaspoon salt
¼ teaspoon black pepper
1 cup (150 g) green peas, fresh or frozen
Method:
Heat oil in a large flameproof casserole or non-stick deep frying pan over medium-high heat. Add meat in batches and brown on all sides, about 5 minutes per batch. Place in a bowl.
Add the potato, carrot, onion, leek and turnip to pan. Cook 10 minutes; stir occasionally. Stir in flour. Add 3 cups water, bay leaf, rosemary, salt and pepper. Bring to the boil. Reduce heat. Add meat. Simmer, uncovered, until meat is tender, 50 to 60 minutes. Add peas. Simmer 5 minutes; serve.
From the May 2013 Journal
2 teaspoons vegetable oil
500 g boneless lamb shoulder, cut into 3 cm chunks
4 red potatoes, unpeeled, coarsely chopped
3 medium carrots, peeled and cut into bite-sized chunks
2 medium onions, coarsely chopped
2 leeks, rinsed, white and pale green parts coarsely chopped
1 large turnip, peeled and coarsely chopped
2 tablespoons plain flour
1 bay leaf
½ teaspoon dried rosemary
1 teaspoon salt
¼ teaspoon black pepper
1 cup (150 g) green peas, fresh or frozen
Method:
Heat oil in a large flameproof casserole or non-stick deep frying pan over medium-high heat. Add meat in batches and brown on all sides, about 5 minutes per batch. Place in a bowl.
Add the potato, carrot, onion, leek and turnip to pan. Cook 10 minutes; stir occasionally. Stir in flour. Add 3 cups water, bay leaf, rosemary, salt and pepper. Bring to the boil. Reduce heat. Add meat. Simmer, uncovered, until meat is tender, 50 to 60 minutes. Add peas. Simmer 5 minutes; serve.
From the May 2013 Journal
Irish Stew
Ingredients:
1.25kg lamb chops, trimmed
1/2 cup plain flour
3 brown onions, chopped
1kg potatoes, peeled, thickly sliced
2 carrots, peeled, thinly sliced into rounds
2 tbsp tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
Method:
Preheat oven to 130 degrees Celsius. Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops. Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes. Pour flour mixture over chops. Cover and cook for 4 hours or until meat is tender and gravy has thickened.
Contributed by Cath Armstrong
1.25kg lamb chops, trimmed
1/2 cup plain flour
3 brown onions, chopped
1kg potatoes, peeled, thickly sliced
2 carrots, peeled, thinly sliced into rounds
2 tbsp tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
Method:
Preheat oven to 130 degrees Celsius. Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops. Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes. Pour flour mixture over chops. Cover and cook for 4 hours or until meat is tender and gravy has thickened.
Contributed by Cath Armstrong
Italian Delight
Ingredients:
10 small mushrooms, sliced
125g Macaroni
Ingredients:
500g minced steak
1 green pepper, chopped
2 medium onions, chopped
1 clove garlic, chopped
500 g (family size) can tomato soup
1 teaspoon Worstershire sauce
1 teaspoon brown sugar
1 teaspoon salt
¼ teaspoon pepper
½ cup water
½ cup grated sheese
Butter for frying
Method:
Preheat oven to 180c Cook macaroni in boiling salted water. Fry minced steak in butter, add onions, green pepper and garlic and cook. Add all other ingredients. Place in moderate oven for 1 hour.
10 small mushrooms, sliced
125g Macaroni
Ingredients:
500g minced steak
1 green pepper, chopped
2 medium onions, chopped
1 clove garlic, chopped
500 g (family size) can tomato soup
1 teaspoon Worstershire sauce
1 teaspoon brown sugar
1 teaspoon salt
¼ teaspoon pepper
½ cup water
½ cup grated sheese
Butter for frying
Method:
Preheat oven to 180c Cook macaroni in boiling salted water. Fry minced steak in butter, add onions, green pepper and garlic and cook. Add all other ingredients. Place in moderate oven for 1 hour.
Janie's Curried Sausages
Ingredients
Serves: 8 or more
1 onion sliced
1tsp oil
1kg beef sausages browned
1 jar passata or pasta sauce
1 tablespoons tomato paste
2 tbsp ground cumin
2 cups liquid Massel chicken stock
1 tbsp Keen's curry powder
1 tbsp normal curry powder
Garlic salt to taste
Method:
Brown sausages, cool slightly, then cut into thirds. Set aside. Fry off onion in oil til clear, add curry powders and cumin, cook til aromatic. Add all wet ingredients, and sausage pieces (-they can be raw- ish), simmer for 20 mins. Season with garlic salt to taste. Serve with creamy mash and greens. You can also serve with rice, pasta, polenta or cous cous.
Note: Curry powders are usually hot, hotter and hottest. Keens has very little heat, so I used "normal" curry powder for a little "zip". My normal curry powder is an Indian blend, and you can buy one at the shops, I bought mine at an Asian grocery store.
Contributed by Janie-Lee McRobert, 17th January 2019
Serves: 8 or more
1 onion sliced
1tsp oil
1kg beef sausages browned
1 jar passata or pasta sauce
1 tablespoons tomato paste
2 tbsp ground cumin
2 cups liquid Massel chicken stock
1 tbsp Keen's curry powder
1 tbsp normal curry powder
Garlic salt to taste
Method:
Brown sausages, cool slightly, then cut into thirds. Set aside. Fry off onion in oil til clear, add curry powders and cumin, cook til aromatic. Add all wet ingredients, and sausage pieces (-they can be raw- ish), simmer for 20 mins. Season with garlic salt to taste. Serve with creamy mash and greens. You can also serve with rice, pasta, polenta or cous cous.
Note: Curry powders are usually hot, hotter and hottest. Keens has very little heat, so I used "normal" curry powder for a little "zip". My normal curry powder is an Indian blend, and you can buy one at the shops, I bought mine at an Asian grocery store.
Contributed by Janie-Lee McRobert, 17th January 2019
Korean BBQ Beef
Ingredients:
1kg round steak
1/3 cup soy sauce
1 cup brown sugar, firmly packed
1 tbsp sesame oil
1 tbsp sunflower oil
1/4 cup lemon or lime juice
3 cloves garlic, crushed
2 spring onions, finely sliced
1 tsp ground black pepper
1 tsp sesame seeds
Method:
Put the steak into the freezer for two hours. This will firm it up and make it easier to slice. Slice it into thin strips, cutting against the grain. Combine remaining ingredients in a pyrex baking dish. Add the steak, stir to coat with the marinade, and cover with clingwrap. Refrigerate overnight, stirring occasionally to turn the meat in the marinade. Preheat your wok or a large frypan until it is sizzling hot. Remove the steak from the marinade and add to the hot wok, stirring the slices around until they are cooked through, about 3 - 5 minutes.
Note: The original recipe called for two tablespoons of sesame oil. Sesame oil is rich and flavourful, but it's also very expensive. I cut the amount of sesame oil by half and replaced the other half with a mild vegetable oil, in this recipe sunflower. You get the richness and flavour of the sesame oil, without the expense.
From Newsletter 14:13
1kg round steak
1/3 cup soy sauce
1 cup brown sugar, firmly packed
1 tbsp sesame oil
1 tbsp sunflower oil
1/4 cup lemon or lime juice
3 cloves garlic, crushed
2 spring onions, finely sliced
1 tsp ground black pepper
1 tsp sesame seeds
Method:
Put the steak into the freezer for two hours. This will firm it up and make it easier to slice. Slice it into thin strips, cutting against the grain. Combine remaining ingredients in a pyrex baking dish. Add the steak, stir to coat with the marinade, and cover with clingwrap. Refrigerate overnight, stirring occasionally to turn the meat in the marinade. Preheat your wok or a large frypan until it is sizzling hot. Remove the steak from the marinade and add to the hot wok, stirring the slices around until they are cooked through, about 3 - 5 minutes.
Note: The original recipe called for two tablespoons of sesame oil. Sesame oil is rich and flavourful, but it's also very expensive. I cut the amount of sesame oil by half and replaced the other half with a mild vegetable oil, in this recipe sunflower. You get the richness and flavour of the sesame oil, without the expense.
From Newsletter 14:13
Lamb & Vegetable Samosa Pies with Carrot, Zucchini & Lentil Top
Ingredients:
550-850g lean lamb mince (I also use beef when I buy in bulk).
1 tbsp vegetable oil
1 cup carrot, grated
1 cup zucchini, grated
1 lg onion, chopped
1 tsp cumin seeds
1/2 tsp fresh ginger
2 tsp mild curry powder
2 cloves garlic, crushed
1 cup of frozen peas
400g can chopped tomatoes, drained
2 tbsp chopped coriander leaves
1 egg, beaten
1 tbsp lemon juice
Ingredients for Mashed Carrot & Lentil Top
1/2 cup carrot, chopped
1/2 cup zucchini, grated
2 tbsp olive oil
1 cup cooked lentils (drained from a can okay)
Method:
Preheat oven to 180 degrees Celsius. Heat the oil in a deep frying pan over medium heat. Add the onion and cook, stirring for two minutes or until soft. Add the cumin seeds, ground ginger and curry powder and stir for a minute or until fragrant. Add the lamb mince simmer over a medium heat for 10- 15 minutes. Add the garlic, peas, tomatoes, zucchini and carrot and cook, stirring for 10 minutes or until soft. Stir in the coriander and remove from the heat and set aside. Stir the egg and lemon juice into the cooled mixture and season to taste. Place all of the ingredients into a large baking dish or 6 individual ramekins. Steam the remainder of the carrot and zucchini and once cooked mash with the lentils, sesame seeds and olive oil. Spread thickly on top of the vegetable mix and bake in the oven for 15 minutes or until golden brown on top. Serve with a green salad. Prep time 15 minutes, cook time 35 minutes. Serves 6.
Contributed by Suzanne McEwen, 5th February 2013
550-850g lean lamb mince (I also use beef when I buy in bulk).
1 tbsp vegetable oil
1 cup carrot, grated
1 cup zucchini, grated
1 lg onion, chopped
1 tsp cumin seeds
1/2 tsp fresh ginger
2 tsp mild curry powder
2 cloves garlic, crushed
1 cup of frozen peas
400g can chopped tomatoes, drained
2 tbsp chopped coriander leaves
1 egg, beaten
1 tbsp lemon juice
Ingredients for Mashed Carrot & Lentil Top
1/2 cup carrot, chopped
1/2 cup zucchini, grated
2 tbsp olive oil
1 cup cooked lentils (drained from a can okay)
Method:
Preheat oven to 180 degrees Celsius. Heat the oil in a deep frying pan over medium heat. Add the onion and cook, stirring for two minutes or until soft. Add the cumin seeds, ground ginger and curry powder and stir for a minute or until fragrant. Add the lamb mince simmer over a medium heat for 10- 15 minutes. Add the garlic, peas, tomatoes, zucchini and carrot and cook, stirring for 10 minutes or until soft. Stir in the coriander and remove from the heat and set aside. Stir the egg and lemon juice into the cooled mixture and season to taste. Place all of the ingredients into a large baking dish or 6 individual ramekins. Steam the remainder of the carrot and zucchini and once cooked mash with the lentils, sesame seeds and olive oil. Spread thickly on top of the vegetable mix and bake in the oven for 15 minutes or until golden brown on top. Serve with a green salad. Prep time 15 minutes, cook time 35 minutes. Serves 6.
Contributed by Suzanne McEwen, 5th February 2013
Lamb and Rosemary Pies
Ingredients:
2 tbsp olive oil
400g diced lamb
4 baby onions (100g), quartered
1 tbsp plain flour
¼ cup (60ml) dry red wine
¾ cup (180ml) beef stock
1 tbsp tomato paste
1 tbsp fresh rosemary leaves
2 sheets puff pastry
1 egg, beaten lightly
4 fresh rosemary sprigs
20g butter
2½ cups (300g) frozen peas
1 tbsp lemon juice
½ cup (125ml) water
Method:
Preheat oven to 200 degrees Celsius/180 degrees Celsius fan-forced. Heat half the oil in large saucepan; cook lamb, in batches, uncovered, until browned. Remove lamb. Heat remaining oil in same pan; cook onion, stirring, until soft. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add wine, stock, paste and rosemary leaves; stir until mixture boils and thickens. Stir in lamb; cool 10 minutes. Oil four holes of six-hole (¾-cup/180ml) Texas muffin pan. Cut two 13-centimetre rounds from opposite corners of each pastry sheet; cut two nine centimetre rounds from remaining corners of each sheet. Place larger rounds in prepared holes to cover bases and sides; trim excess pastry, prick bases with fork. Spoon lamb mixture into pastry cases; brush around edges with a little egg. Top pies with smaller rounds; gently press around edges to seal. Brush pies with remaining egg; press one rosemary sprig into top of each pie. Bake pies about 15 minutes or until browned lightly. Stand five minutes in pan before serving. Meanwhile, heat butter in medium saucepan; cook peas, juice and the water, uncovered, stirring occasionally, about five minutes.
Contributed by Pamela Gould, 27th December 2012
2 tbsp olive oil
400g diced lamb
4 baby onions (100g), quartered
1 tbsp plain flour
¼ cup (60ml) dry red wine
¾ cup (180ml) beef stock
1 tbsp tomato paste
1 tbsp fresh rosemary leaves
2 sheets puff pastry
1 egg, beaten lightly
4 fresh rosemary sprigs
20g butter
2½ cups (300g) frozen peas
1 tbsp lemon juice
½ cup (125ml) water
Method:
Preheat oven to 200 degrees Celsius/180 degrees Celsius fan-forced. Heat half the oil in large saucepan; cook lamb, in batches, uncovered, until browned. Remove lamb. Heat remaining oil in same pan; cook onion, stirring, until soft. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add wine, stock, paste and rosemary leaves; stir until mixture boils and thickens. Stir in lamb; cool 10 minutes. Oil four holes of six-hole (¾-cup/180ml) Texas muffin pan. Cut two 13-centimetre rounds from opposite corners of each pastry sheet; cut two nine centimetre rounds from remaining corners of each sheet. Place larger rounds in prepared holes to cover bases and sides; trim excess pastry, prick bases with fork. Spoon lamb mixture into pastry cases; brush around edges with a little egg. Top pies with smaller rounds; gently press around edges to seal. Brush pies with remaining egg; press one rosemary sprig into top of each pie. Bake pies about 15 minutes or until browned lightly. Stand five minutes in pan before serving. Meanwhile, heat butter in medium saucepan; cook peas, juice and the water, uncovered, stirring occasionally, about five minutes.
Contributed by Pamela Gould, 27th December 2012
Lamb Fritters
Ingredients:
Left over lamb roast – diced
1 large onion, grated
1 egg
1 tbsp mint sauce
1 cup SR flour
1 cup milk
oil for shallow frying
Method:
Mix all the ingredients together, stirring well to remove lumps. Drop spoonfuls into hot oil and fry until brown on the bottom. Turn and cook until golden brown. Drain on absorbent paper.
Contributed by Cath Armstrong
Left over lamb roast – diced
1 large onion, grated
1 egg
1 tbsp mint sauce
1 cup SR flour
1 cup milk
oil for shallow frying
Method:
Mix all the ingredients together, stirring well to remove lumps. Drop spoonfuls into hot oil and fry until brown on the bottom. Turn and cook until golden brown. Drain on absorbent paper.
Contributed by Cath Armstrong
Lamb Pasties
Ingredients:
500g of either diced lean lamb or lamb mince
1 tbsp butter
1 onion diced finely
1 floury potato diced finely
1 - 2 carrots - diced finely
1 stick celery - diced finely
1/2 cup peas
2 tbsp plain flour
3/4 cup beef stock
1 tbsp Worcestershire sauce
Good handful mint and parsley finely chopped
Salt & pepper
Puff Pastry sheets - around 5 or 6 depending on mixture
Beaten egg to glaze
Method:
Brown lamb in the butter. Add all the diced vegies except the peas at once and cook for 5 - 10 minutes until starting to soften and the onion is fragrant. Sprinkle the flour over the top and stir through for 1 minute. Add the beef stock and stir to thicken ( mixture will be really thick). Add the sauce, mint, parsley and season with salt and pepper to taste. Turn the heat down and cover pan and let simmer for around 10 - 15 minutes or if using diced lamb, around 20 minutes or so until meat is tender . Stir from time to time as mix will stick to bottom of pan. Remove from heat and allow to cool, preferably in the refrigerator. When the mixture has cooled, turn oven on to 200 degrees Celsius. Take your defrosted puff pastry sheets and cut diagonally in half. Brush the centre diagonal cut and the edges with beaten egg. Spoon about two good tablespoons meat mixture onto pastry halves and fold over to form a triangle and pinch edges with a fork. Continue until all pasties are made. Arrange on baking paper lined oven trays and bake until golden and puffed, around 25 – 35 minutes usually. They are really a meal in themselves, however we serve with mushy peas and tomato sauce. Recipe from Our house Magazine May 2001.
Contributed by JenP, 12th April 2010
500g of either diced lean lamb or lamb mince
1 tbsp butter
1 onion diced finely
1 floury potato diced finely
1 - 2 carrots - diced finely
1 stick celery - diced finely
1/2 cup peas
2 tbsp plain flour
3/4 cup beef stock
1 tbsp Worcestershire sauce
Good handful mint and parsley finely chopped
Salt & pepper
Puff Pastry sheets - around 5 or 6 depending on mixture
Beaten egg to glaze
Method:
Brown lamb in the butter. Add all the diced vegies except the peas at once and cook for 5 - 10 minutes until starting to soften and the onion is fragrant. Sprinkle the flour over the top and stir through for 1 minute. Add the beef stock and stir to thicken ( mixture will be really thick). Add the sauce, mint, parsley and season with salt and pepper to taste. Turn the heat down and cover pan and let simmer for around 10 - 15 minutes or if using diced lamb, around 20 minutes or so until meat is tender . Stir from time to time as mix will stick to bottom of pan. Remove from heat and allow to cool, preferably in the refrigerator. When the mixture has cooled, turn oven on to 200 degrees Celsius. Take your defrosted puff pastry sheets and cut diagonally in half. Brush the centre diagonal cut and the edges with beaten egg. Spoon about two good tablespoons meat mixture onto pastry halves and fold over to form a triangle and pinch edges with a fork. Continue until all pasties are made. Arrange on baking paper lined oven trays and bake until golden and puffed, around 25 – 35 minutes usually. They are really a meal in themselves, however we serve with mushy peas and tomato sauce. Recipe from Our house Magazine May 2001.
Contributed by JenP, 12th April 2010
Lamb Pot Roast
Ingredients:
2 ? 1 kg boned rolled lamb shoulders
2 cloves of garlic, crushed
2 fresh rosemary sprigs
1 teaspoon chopped fresh thyme
1 teaspoons grated orange rind
1 cup dry red wine
1 teaspoon olive oil
4 bacon rashers
1 bunch (370g) spring onions
1 tablespoons chicken stock powder
12 baby(480g) new potatoes
2 medium (240g) carrots, halved
2 teaspoons cornflour
1 tablespoon of water
Method:
Combine lamb, garlic, herbs, rind and wine in bowl, cover, refrigerate several hours or overnight. Remove lamb from marinade; reserve marinade. Pat lamb with absorbent paper, brush with oil. Heat deep flameproof casserole dish (3 litre), add lamb, cook until brown all over; remove from dish. Add bacon and onion to dish, cook, stirring, until lightly brown, Return lamb to dish, add reserved marinade and stock powder, bake, covered in moderate oven 45 minutes. Add potatoes and carrots, bake covered about 1 hour or until lamb and vegetables are tender. Remove lamb and vegetables from dish. Discard all but 2 cups (500ml) of the cooking liquid, blend cornflour with water, stir in cooking liquid stir until mixture boils and thickens. Serve sliced lamb and vegetables with sauce.
2 ? 1 kg boned rolled lamb shoulders
2 cloves of garlic, crushed
2 fresh rosemary sprigs
1 teaspoon chopped fresh thyme
1 teaspoons grated orange rind
1 cup dry red wine
1 teaspoon olive oil
4 bacon rashers
1 bunch (370g) spring onions
1 tablespoons chicken stock powder
12 baby(480g) new potatoes
2 medium (240g) carrots, halved
2 teaspoons cornflour
1 tablespoon of water
Method:
Combine lamb, garlic, herbs, rind and wine in bowl, cover, refrigerate several hours or overnight. Remove lamb from marinade; reserve marinade. Pat lamb with absorbent paper, brush with oil. Heat deep flameproof casserole dish (3 litre), add lamb, cook until brown all over; remove from dish. Add bacon and onion to dish, cook, stirring, until lightly brown, Return lamb to dish, add reserved marinade and stock powder, bake, covered in moderate oven 45 minutes. Add potatoes and carrots, bake covered about 1 hour or until lamb and vegetables are tender. Remove lamb and vegetables from dish. Discard all but 2 cups (500ml) of the cooking liquid, blend cornflour with water, stir in cooking liquid stir until mixture boils and thickens. Serve sliced lamb and vegetables with sauce.
Lamb Shank Spaghetti
Ingredients:
2kg roma tomatoes
5 large fresh basil leaves
3 cloves garlic
2tbsp tomato paste (optional)
2-3 lamb shanks
one large red chilli
1 packet of spaghetti
grated parmesan cheese (optional)
Method:
This delicious recipe comes all the way from a little tiny town in Italy and is very, very yummy! The tomatoes are the star, so the sauce to meat ratio is quite different. You get lamb chunks here or there. Serves 5-6 people and freezes beautifully. Cut the green top bits off your tomatoes, slice them in half, lengthways and throw them in a food processor with the garlic cloves, basil leaves and tomato paste. Process till completely runny. Only takes a minute, if that. You will have to do it in two or three batches depending on the size of your processor. Use a medium sized soup/stock pot and on a medium heat, place the shanks into the pot, then pour sauce mixture into the pot. The shanks should be either completely covered, or barely seen. Take a knife and poke holes down the length of the chilli, on both sides. This allows the heat to release slowly, and keeps the seeds intact (the hottest part of a chilli) so its not too hot for kids. If you like heat, use two chillis, or even better, just have your chilli in the food processor while mixing the sauce. Push the chilli into the centre of the pot between the shanks, so that only the green stem is visible. Cook on a very low simmer with the lid on for about 4 hours. You'll know its ready when the meat falls off the shank easily. Remove chilli. Remove lamb shanks, cut off the meat into small bite-sized chunks, and put back into pot. Stir (discard bones and gristle.) The sauce will become quite liquid, practically soup-like because of the shank juices. Don't worry, it is meant to be this way. Serve with a soup ladle, over cooked spaghetti. Sprinkle with Parmesan cheese (or heap on like a mad woman like I do). This can be served with fresh bread for mopping up the sauce or a lightly dressed salad. Can also be done in the slow cooker with the same results, which I do often.
Contributed by Terri-lee Kaden, 30th April 2013
2kg roma tomatoes
5 large fresh basil leaves
3 cloves garlic
2tbsp tomato paste (optional)
2-3 lamb shanks
one large red chilli
1 packet of spaghetti
grated parmesan cheese (optional)
Method:
This delicious recipe comes all the way from a little tiny town in Italy and is very, very yummy! The tomatoes are the star, so the sauce to meat ratio is quite different. You get lamb chunks here or there. Serves 5-6 people and freezes beautifully. Cut the green top bits off your tomatoes, slice them in half, lengthways and throw them in a food processor with the garlic cloves, basil leaves and tomato paste. Process till completely runny. Only takes a minute, if that. You will have to do it in two or three batches depending on the size of your processor. Use a medium sized soup/stock pot and on a medium heat, place the shanks into the pot, then pour sauce mixture into the pot. The shanks should be either completely covered, or barely seen. Take a knife and poke holes down the length of the chilli, on both sides. This allows the heat to release slowly, and keeps the seeds intact (the hottest part of a chilli) so its not too hot for kids. If you like heat, use two chillis, or even better, just have your chilli in the food processor while mixing the sauce. Push the chilli into the centre of the pot between the shanks, so that only the green stem is visible. Cook on a very low simmer with the lid on for about 4 hours. You'll know its ready when the meat falls off the shank easily. Remove chilli. Remove lamb shanks, cut off the meat into small bite-sized chunks, and put back into pot. Stir (discard bones and gristle.) The sauce will become quite liquid, practically soup-like because of the shank juices. Don't worry, it is meant to be this way. Serve with a soup ladle, over cooked spaghetti. Sprinkle with Parmesan cheese (or heap on like a mad woman like I do). This can be served with fresh bread for mopping up the sauce or a lightly dressed salad. Can also be done in the slow cooker with the same results, which I do often.
Contributed by Terri-lee Kaden, 30th April 2013
Lamb Shanks with Cranberry & Red Wine Sauce
Ingredients:
4 lamb shanks
1 tbsp oil
1 jar of cranberry sauce
2 tbsp wholegrain mustard
2 tbsp rosemary leaves
2 garlic cloves, crushed
1/2 cupred wine
Method:
Preheat oven to 200 degrees. Heat oil in frying pan. Brown lamb shanks all over and then remove. Place the shanks in baking dish. Combine the cranberry sauce, mustard, rosemary, garlic and red wine. Scrape frying pan and add scrapings to sauce mixture, pour over the lamb shanks. Cover and cook 2 - 2 1/2 hours, turning occasionally, until lamb is cooked through and tender.
Contributed by Catherine, North Bayswater, 16th January 2009
4 lamb shanks
1 tbsp oil
1 jar of cranberry sauce
2 tbsp wholegrain mustard
2 tbsp rosemary leaves
2 garlic cloves, crushed
1/2 cupred wine
Method:
Preheat oven to 200 degrees. Heat oil in frying pan. Brown lamb shanks all over and then remove. Place the shanks in baking dish. Combine the cranberry sauce, mustard, rosemary, garlic and red wine. Scrape frying pan and add scrapings to sauce mixture, pour over the lamb shanks. Cover and cook 2 - 2 1/2 hours, turning occasionally, until lamb is cooked through and tender.
Contributed by Catherine, North Bayswater, 16th January 2009
Lamb Steaks
Note: This is a Weight Watchers recipe so the serving sizes are smaller. You may want to increase the quantity if your family are big eaters. We love it in our house but it is so expensive. We mainly eat it in Summer but it is lovely.
Serves 4
Prep:15 Min Cooking: 10 Min
Ingredients:
4 x125g lean lamb leg steaks
2 garlic cloves, crushed
2 tsp sumac
1 cup chicken stock (stock cube)
1 cup couscous
2 tbs lemon juice
2 tsp extra virgin olive oil
1 punnet (250g) grape or small cherry tomatoes, halved
4 green shallots, trimmed, sliced
1 cup fresh flat leaf parsley, roughly chopped
Method:
1.Place lamb steaks on a plate. Rub garlic and sumac into meat.
2.Spray a large non stick char grill or frying pan with oil. Heat over a medium-high heat. Add lamb and cook for 4 minutes each side. Set aside to rest for 5 minutes.
3.Meanwhile, place chicken stock in a saucepan over medium heat. Cover and bring to the boil. Place couscous in a heatproof bowl. Pour over hot stock and add lemon juice. Cover with plastic wrap and stand for 5 minutes. Drizzle with oil and fluff with a fork.
4.Add tomatoes, shallots and parsley to couscous and stir to combine. Season with salt and freshly ground black pepper to taste. Slice lamb steaks, taking care not to cut all the way through. Serve on top of couscous salad.
Contributed by Kirsty, 11th April 2010
Serves 4
Prep:15 Min Cooking: 10 Min
Ingredients:
4 x125g lean lamb leg steaks
2 garlic cloves, crushed
2 tsp sumac
1 cup chicken stock (stock cube)
1 cup couscous
2 tbs lemon juice
2 tsp extra virgin olive oil
1 punnet (250g) grape or small cherry tomatoes, halved
4 green shallots, trimmed, sliced
1 cup fresh flat leaf parsley, roughly chopped
Method:
1.Place lamb steaks on a plate. Rub garlic and sumac into meat.
2.Spray a large non stick char grill or frying pan with oil. Heat over a medium-high heat. Add lamb and cook for 4 minutes each side. Set aside to rest for 5 minutes.
3.Meanwhile, place chicken stock in a saucepan over medium heat. Cover and bring to the boil. Place couscous in a heatproof bowl. Pour over hot stock and add lemon juice. Cover with plastic wrap and stand for 5 minutes. Drizzle with oil and fluff with a fork.
4.Add tomatoes, shallots and parsley to couscous and stir to combine. Season with salt and freshly ground black pepper to taste. Slice lamb steaks, taking care not to cut all the way through. Serve on top of couscous salad.
Contributed by Kirsty, 11th April 2010
Lamb with Mushrooms and Potatoes
Ingredients:
1kg (8) lamb chump chops
Plain flour
2 tablespoons vegetable oil
4 bacon rashers, chopped
150gm flat mushrooms, quartered
150gm button mushrooms
1 clove garlic, crushed
1 cup beef stock
1 tablespoon red wine vinegar
12 baby (480gm) new potatoes
2 tablespoons chopped fresh parsley
carrots (if desired)
Method:
Trim fat from chops. Toss chops in flour, shake excess flour away. Heat half the oil in flameproof casserole (3litre/12cup capacity), add chops in batches, cool until browned, remove from dish. Heat remaining oil in same dish, add bacon, mushrooms & garlic, cook, stirring ,5 minutes. Return chops to dish, add stock, vinegar & potatoes, bring to boil, bake , covered, in moderate oven about 45 minutes or until chops are tender Serve sprinkled with parsley.
1kg (8) lamb chump chops
Plain flour
2 tablespoons vegetable oil
4 bacon rashers, chopped
150gm flat mushrooms, quartered
150gm button mushrooms
1 clove garlic, crushed
1 cup beef stock
1 tablespoon red wine vinegar
12 baby (480gm) new potatoes
2 tablespoons chopped fresh parsley
carrots (if desired)
Method:
Trim fat from chops. Toss chops in flour, shake excess flour away. Heat half the oil in flameproof casserole (3litre/12cup capacity), add chops in batches, cool until browned, remove from dish. Heat remaining oil in same dish, add bacon, mushrooms & garlic, cook, stirring ,5 minutes. Return chops to dish, add stock, vinegar & potatoes, bring to boil, bake , covered, in moderate oven about 45 minutes or until chops are tender Serve sprinkled with parsley.
Loaded Nachos
Just right for using up little bits of leftovers and for a quick school holiday (or any time really) lunch. Depending on the size of the packet of corn chips this will make enough to feed one or two or up to four - just add more extras!
Ingredients:
Leftover taco mince/chilli/refried beans
1 packet of corn chips
Grated cheddar cheese
Toppings of choice including any or all:
Diced fresh tomatoes
Diced fresh avocado
Finely diced red or green onion
Sliced jalapeno peppers
Sliced olives
Sliced capsicum
Sliced or diced cucumber
Sour cream
Coriander
Method:
Reheat taco mince/chilli/refried beans if necessary.
Spread corn chips onto an oven-safe plate and top with mince and grated cheese.
Toast under the grill/broiler until cheese is melted. Alternatively, you can place in the oven until cheese is melted.
Top with your favourite fresh toppings and serve.
Ingredients:
Leftover taco mince/chilli/refried beans
1 packet of corn chips
Grated cheddar cheese
Toppings of choice including any or all:
Diced fresh tomatoes
Diced fresh avocado
Finely diced red or green onion
Sliced jalapeno peppers
Sliced olives
Sliced capsicum
Sliced or diced cucumber
Sour cream
Coriander
Method:
Reheat taco mince/chilli/refried beans if necessary.
Spread corn chips onto an oven-safe plate and top with mince and grated cheese.
Toast under the grill/broiler until cheese is melted. Alternatively, you can place in the oven until cheese is melted.
Top with your favourite fresh toppings and serve.
Meat Balls & Gravy
Ingredients:
500g beef mince
250g pork mince
1/2 cup chopped onion
3/4 cup fine dry bread crumbs
1 tbsp parsley
1 1/2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1 egg
1/2 cup milk
Method:
Mix all ingredients. Shape into balls the size of walnuts. Brown in 1/4 cup vegetable oil. Remove meat balls and make gravy. Return meatballs to gravy. Cook 15 to 20 minutes.
Meat Ball Gravy
Ingredients:
1/4 cup plain flour
1 tsp paprika
1/2 tsp salt
1/8 tsp pepper
2 tbsp butter
2 cups boiling water
3/4 cup sour cream
Method:
Melt butter until bubbling in a frypan. Stir in flour, paprika, salt and pepper. Cook 1 minute. Stir boiling water and cup sour cream. Return to boil, stirring constantly. Turn off, do not boil.
Contributed by Cath Armstrong
500g beef mince
250g pork mince
1/2 cup chopped onion
3/4 cup fine dry bread crumbs
1 tbsp parsley
1 1/2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1 egg
1/2 cup milk
Method:
Mix all ingredients. Shape into balls the size of walnuts. Brown in 1/4 cup vegetable oil. Remove meat balls and make gravy. Return meatballs to gravy. Cook 15 to 20 minutes.
Meat Ball Gravy
Ingredients:
1/4 cup plain flour
1 tsp paprika
1/2 tsp salt
1/8 tsp pepper
2 tbsp butter
2 cups boiling water
3/4 cup sour cream
Method:
Melt butter until bubbling in a frypan. Stir in flour, paprika, salt and pepper. Cook 1 minute. Stir boiling water and cup sour cream. Return to boil, stirring constantly. Turn off, do not boil.
Contributed by Cath Armstrong
Meatballs Mexicano
Ingredients:
4 rashers of bacon, diced
500g minced steak
1 onion chopped
½ green pepper, cut into strips
440g tin of red kidney beans
420g tin of tomato soup
½ cup water
1 teaspoon of chili powder
½ teaspoon salt
125g macaroni
Method:
Cook macaroni and drain. Preheat oven to moderate (180c). Cook bacon until crisp and remove from pan. Shape minced steak into about 20-24 balls, sauté in bacon fat until browned. Place meatballs in greased casserole dish, and add bacon to top of meatballs. Cook onions and pepper in fry pan 4 minutes and add to casserole. Stir in cooked macaroni, undrained kidney beans, soup, water, chili powder and salt. Cover and cook for ¾ to 1 hour. Serve with Salad greens and crunchy bread stick.
4 rashers of bacon, diced
500g minced steak
1 onion chopped
½ green pepper, cut into strips
440g tin of red kidney beans
420g tin of tomato soup
½ cup water
1 teaspoon of chili powder
½ teaspoon salt
125g macaroni
Method:
Cook macaroni and drain. Preheat oven to moderate (180c). Cook bacon until crisp and remove from pan. Shape minced steak into about 20-24 balls, sauté in bacon fat until browned. Place meatballs in greased casserole dish, and add bacon to top of meatballs. Cook onions and pepper in fry pan 4 minutes and add to casserole. Stir in cooked macaroni, undrained kidney beans, soup, water, chili powder and salt. Cover and cook for ¾ to 1 hour. Serve with Salad greens and crunchy bread stick.
Meatloaf or Rissoles
Ingredients:
500g Lean Mince Steak
500 g Sausage meat
1 brown onion (finely chopped)
1 green pepper (finely chopped )
1 egg
Salt & pepper
1 decent Squirt of tomato sauce, soy sauce & Worcester sauce
1 grated carrot can also be added.
Method:
Mix all together in a bowl. Set oven to 180-200 deg. C Cooking time approx 1-1½ hours. Instead of placing meatloaf in loaf tin, use hands to mold meatloaf into shape and bake on a flat baking tray sitting on baking paper. This way, the juices will run onto the tray, not into meatloaf. The same recipe makes about 20 rissoles.
500g Lean Mince Steak
500 g Sausage meat
1 brown onion (finely chopped)
1 green pepper (finely chopped )
1 egg
Salt & pepper
1 decent Squirt of tomato sauce, soy sauce & Worcester sauce
1 grated carrot can also be added.
Method:
Mix all together in a bowl. Set oven to 180-200 deg. C Cooking time approx 1-1½ hours. Instead of placing meatloaf in loaf tin, use hands to mold meatloaf into shape and bake on a flat baking tray sitting on baking paper. This way, the juices will run onto the tray, not into meatloaf. The same recipe makes about 20 rissoles.
Mexican Meatballs
Ingredients:
500g mince
1 egg
1 packet taco seasoning mix
1 cup beef stock (stock cube with water)
1 tbsp tomato sauce
2 tsp cornflour
Method
Mix beef stock, tomato sauce, cornflour and 1/2 packet taco seasoning in microwave jug and cook on high for 2 minutes
Mix mince with the Egg and 1/2 packet Taco seasoning.
Shape teaspoons full of mixture into balls. (Makes approx 25)
Place into a 1.5L casserole dish that has been sprayed with cooking spray.
Pour sauce over meatballs.
Cook on HIGH for 20 minutes, until meatballs are cooked through and sauce has thickened.
Place pasta and water in the bottom stack add meatball stack on top and microwave for 18 minutes.
Serve with steamed rice or mash.
500g mince
1 egg
1 packet taco seasoning mix
1 cup beef stock (stock cube with water)
1 tbsp tomato sauce
2 tsp cornflour
Method
Mix beef stock, tomato sauce, cornflour and 1/2 packet taco seasoning in microwave jug and cook on high for 2 minutes
Mix mince with the Egg and 1/2 packet Taco seasoning.
Shape teaspoons full of mixture into balls. (Makes approx 25)
Place into a 1.5L casserole dish that has been sprayed with cooking spray.
Pour sauce over meatballs.
Cook on HIGH for 20 minutes, until meatballs are cooked through and sauce has thickened.
Place pasta and water in the bottom stack add meatball stack on top and microwave for 18 minutes.
Serve with steamed rice or mash.
Mexican Pie
Ingredients:
Serves 6-7 with a side salad
500gm mince
1 onion finely chopped
1 tablesppon minced garlic
1 tablespoon olive oil
2 grated carrots
1 x 400gm tin chopped tomatoes
1 x 400gm Mexican Chili Beans
1/2 pkt taco seasoning
1 x 200gm bag CC's
100gms grated cheese
1 x Avocado (optional)
1 x small light sour cream (optional)
Method:
Sauté garlic and onion in pan, add mince and cook till browned. Add carrot, beans, tomatoes and taco seasoning, simmer for five minutes. Transfer mixture to an ovenproof dish, cover with CC chips and top with cheddar cheese. Bake in 200 degree oven until cheese is melted and lightly browned. Serve with a side salad and some mashed avocado and light sour cream if desired.
Contributed by Trudi, Somerset, 3rd November 2008
Serves 6-7 with a side salad
500gm mince
1 onion finely chopped
1 tablesppon minced garlic
1 tablespoon olive oil
2 grated carrots
1 x 400gm tin chopped tomatoes
1 x 400gm Mexican Chili Beans
1/2 pkt taco seasoning
1 x 200gm bag CC's
100gms grated cheese
1 x Avocado (optional)
1 x small light sour cream (optional)
Method:
Sauté garlic and onion in pan, add mince and cook till browned. Add carrot, beans, tomatoes and taco seasoning, simmer for five minutes. Transfer mixture to an ovenproof dish, cover with CC chips and top with cheddar cheese. Bake in 200 degree oven until cheese is melted and lightly browned. Serve with a side salad and some mashed avocado and light sour cream if desired.
Contributed by Trudi, Somerset, 3rd November 2008
Mexican Stacks
Ingredients:
500g mince
2-3 tbsp taco seasoning
1/2 small onion, finely diced
415g can corn, drained
415g can black beans, drained and rinsed
2 avocados, mashed
1/2 tsp ground cumin
2 tbsp lemon juice
Salt and pepper, to taste
About 1/2 cup salsa
1/2 cup grated tasty cheese
1 cup brown rice
Method:
Cook brown rice as directed. Note: brown rice can take up to 50 minutes to
cook so plan accordingly.
Cook mince with diced onions and 2-3 tbsp taco seasoning in a
large frying pan over medium. Drain, if needed.
Drain corn. Drain and rinse black beans, if using canned. Heat up both in a
small saucepan.
Prepare guacamole by mashing avocado with the ground cumin and lime
juice, season to taste with salt and pepper.
Layer plates with rice, taco meat, beans and corn. Add guacamole, cheese,
and salsa to each plate.
500g mince
2-3 tbsp taco seasoning
1/2 small onion, finely diced
415g can corn, drained
415g can black beans, drained and rinsed
2 avocados, mashed
1/2 tsp ground cumin
2 tbsp lemon juice
Salt and pepper, to taste
About 1/2 cup salsa
1/2 cup grated tasty cheese
1 cup brown rice
Method:
Cook brown rice as directed. Note: brown rice can take up to 50 minutes to
cook so plan accordingly.
Cook mince with diced onions and 2-3 tbsp taco seasoning in a
large frying pan over medium. Drain, if needed.
Drain corn. Drain and rinse black beans, if using canned. Heat up both in a
small saucepan.
Prepare guacamole by mashing avocado with the ground cumin and lime
juice, season to taste with salt and pepper.
Layer plates with rice, taco meat, beans and corn. Add guacamole, cheese,
and salsa to each plate.
Mexican Tortilla Stack
Ingredient:
500g mince
1 tin baked beans
1 tin tomato soup
1 large onion, finely diced
1/2 cup finely sliced celery
2 tbsp MOO taco seasoning
1/4 cup sour cream
1 cup grated cheese
3 large flour tortillas
Method:
Preheat oven to 190 degrees Celsius.
Brown the mince in a non-stick pan, drain. Brown the onion in the same pan, then add the baked beans, tomato soup, celery and taco seasoning. Stir until it starts to bubble. Add the mince to the pan and cook 20 minutes until the mixture has thickened.
Line a large pizza tray or a baking dish large enough to take the tortillas with baking paper. Put one tortilla in the bottom of the dish. Sprinkle with 1/4 cup grated cheese. Add one third of the mince mixture, spreading it carefully to the edge of the tortilla.
Spread the second tortilla with the sour cream and place it on top of the first one. Carefully spread one third of the mince mixture over the top, going to the edges.
Place the third tortilla on top. Spread with the remaining third of the mince mixture. Sprinkle with grated cheese.
Place in pre-heated oven and cook for 25 minutes until cheese has melted and is golden brown.
Cut into 6 wedges to serve.
500g mince
1 tin baked beans
1 tin tomato soup
1 large onion, finely diced
1/2 cup finely sliced celery
2 tbsp MOO taco seasoning
1/4 cup sour cream
1 cup grated cheese
3 large flour tortillas
Method:
Preheat oven to 190 degrees Celsius.
Brown the mince in a non-stick pan, drain. Brown the onion in the same pan, then add the baked beans, tomato soup, celery and taco seasoning. Stir until it starts to bubble. Add the mince to the pan and cook 20 minutes until the mixture has thickened.
Line a large pizza tray or a baking dish large enough to take the tortillas with baking paper. Put one tortilla in the bottom of the dish. Sprinkle with 1/4 cup grated cheese. Add one third of the mince mixture, spreading it carefully to the edge of the tortilla.
Spread the second tortilla with the sour cream and place it on top of the first one. Carefully spread one third of the mince mixture over the top, going to the edges.
Place the third tortilla on top. Spread with the remaining third of the mince mixture. Sprinkle with grated cheese.
Place in pre-heated oven and cook for 25 minutes until cheese has melted and is golden brown.
Cut into 6 wedges to serve.
MOO Pastrami in the Weber
First of all you need to set your Webber up and running of course. It helps to have thermometer because it needs to be around 250 degrees.
Once the beads have been burning away put some hickory or red gum chips on them and let it start to smoke , you can place a container of water in there too, that will help and all the smoking is done in the first hour or two so then just top up one side of the fire with beads and keep it going for about 5-6 hours. I think dh keeps the bottom vent about half open.
Now for the messy fun bit: I try to buy a 1.5kg piece of corned beef or thereabouts, trim off as much fat as you can and wash and pat dry.
Then you need your favourite mustard, either seeded or not, we've used both and it's all nice, a packet of peppercorns and a packet of coriander seeds. We crush these up in a mortar and pestle separately. Rub the corned beef all over with your mustard, pat all over with crushed coriander seeds and cover with your crushed peppercorns. Or spread them out on your bench and roll the corned beef into them completely covering the meat.
Place straight on the rack in the Webber uncovered and just let it cook. When you need more heat beads just add them to one side to keep the heat going. Beautiful.
Contributed by Karen(PI), 22nd November 2010
Once the beads have been burning away put some hickory or red gum chips on them and let it start to smoke , you can place a container of water in there too, that will help and all the smoking is done in the first hour or two so then just top up one side of the fire with beads and keep it going for about 5-6 hours. I think dh keeps the bottom vent about half open.
Now for the messy fun bit: I try to buy a 1.5kg piece of corned beef or thereabouts, trim off as much fat as you can and wash and pat dry.
Then you need your favourite mustard, either seeded or not, we've used both and it's all nice, a packet of peppercorns and a packet of coriander seeds. We crush these up in a mortar and pestle separately. Rub the corned beef all over with your mustard, pat all over with crushed coriander seeds and cover with your crushed peppercorns. Or spread them out on your bench and roll the corned beef into them completely covering the meat.
Place straight on the rack in the Webber uncovered and just let it cook. When you need more heat beads just add them to one side to keep the heat going. Beautiful.
Contributed by Karen(PI), 22nd November 2010
Mum’s Meatloaf
Ingredients:
600g mince beef
1 grated carrot
2 tsp marmite
1tbsp chopped parsley
1-cup fresh breadcrumbs
3 tbsp tomato sauce
1 tsp mustard
1 egg lightly beaten
1 cup grated cheese
Method:
Combine all ingredients in a bowl, mixing well. Place mixture in foil lined loaf tin. Blend together a little extra tomato sauce and mustard and spread over meat loaf. Sprinkle with grated cheese. Bake in a pre-heated oven at 190 degrees for 45 – 50 minutes.
Contributed by Cath Armstrong
600g mince beef
1 grated carrot
2 tsp marmite
1tbsp chopped parsley
1-cup fresh breadcrumbs
3 tbsp tomato sauce
1 tsp mustard
1 egg lightly beaten
1 cup grated cheese
Method:
Combine all ingredients in a bowl, mixing well. Place mixture in foil lined loaf tin. Blend together a little extra tomato sauce and mustard and spread over meat loaf. Sprinkle with grated cheese. Bake in a pre-heated oven at 190 degrees for 45 – 50 minutes.
Contributed by Cath Armstrong
Mum's Spaghetti and Meatballs
Ingredients:
500g beef mince
2 large eggs
1/3 cup minced fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs (add Italian seasoning or mixed herbs to crumbs)
1 teaspoon salt
1/2 teaspoon ground black pepper
olive oil
1 jar pasta sauce
500g spaghetti
Method:
Cook spaghetti according to directions on packet. In a medium bowl, combine mince, basil, eggs, cheese, bread crumbs, salt and pepper until well mixed. In a large frying pan heat 1/4-inch olive oil. Roll teaspoons of meat mixture into balls, and add to hot oil in batches. Fry 3 to 4 minutes, turning until meatballs are brown. Move meatballs to a paper towel on a plate to drain when they are done. When all the meatballs are cooked, add spaghetti sauce to frypan. Put meatballs into spaghetti sauce and heat. Serve over cooked spaghetti.
Contributed by Rena, North Bayswater, 28th March 2009
500g beef mince
2 large eggs
1/3 cup minced fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs (add Italian seasoning or mixed herbs to crumbs)
1 teaspoon salt
1/2 teaspoon ground black pepper
olive oil
1 jar pasta sauce
500g spaghetti
Method:
Cook spaghetti according to directions on packet. In a medium bowl, combine mince, basil, eggs, cheese, bread crumbs, salt and pepper until well mixed. In a large frying pan heat 1/4-inch olive oil. Roll teaspoons of meat mixture into balls, and add to hot oil in batches. Fry 3 to 4 minutes, turning until meatballs are brown. Move meatballs to a paper towel on a plate to drain when they are done. When all the meatballs are cooked, add spaghetti sauce to frypan. Put meatballs into spaghetti sauce and heat. Serve over cooked spaghetti.
Contributed by Rena, North Bayswater, 28th March 2009
Mushroom Stroganoff
This delicious casserole is tasty and easy to make. The blend of sauce and noodles is perfect on a chilly evening.
Ingredients:
500g egg noodles
500g minced beef
2 tsp beef stock powder
250g sour cream
1/2 tsp pepper
1/2 tsp basil
125g mushrooms
1/2 cup plain flour
3 cups cold water
Method:
Preheat oven to 180 degrees Celsius.
Bring 8 cups of water to a boil, add egg noodles.
Reduce heat and boil for 8 minutes.
Remove from heat, drain, rinse and pour into a greased baking dish.
While cooking noodles, brown mince over medium heat.
Drain mince and add to noodles.
In a large frying pan pour two cups of the water and add seasonings. Bring to a boil.
Add the flour to the remaining cup of water and whisk until smooth.
Carefully pour flour mixture into pan and whisk until smooth.
Reduce heat and add sour cream, stir until creamy.
Add mushrooms and mix well.
Pour gravy mixture over noodles and mince.
Cover with foil and place in oven.
Bake for 30 minutes. Remove foil and let the casserole sit for 5 minutes before serving.
From the June 2014 Journal
Ingredients:
500g egg noodles
500g minced beef
2 tsp beef stock powder
250g sour cream
1/2 tsp pepper
1/2 tsp basil
125g mushrooms
1/2 cup plain flour
3 cups cold water
Method:
Preheat oven to 180 degrees Celsius.
Bring 8 cups of water to a boil, add egg noodles.
Reduce heat and boil for 8 minutes.
Remove from heat, drain, rinse and pour into a greased baking dish.
While cooking noodles, brown mince over medium heat.
Drain mince and add to noodles.
In a large frying pan pour two cups of the water and add seasonings. Bring to a boil.
Add the flour to the remaining cup of water and whisk until smooth.
Carefully pour flour mixture into pan and whisk until smooth.
Reduce heat and add sour cream, stir until creamy.
Add mushrooms and mix well.
Pour gravy mixture over noodles and mince.
Cover with foil and place in oven.
Bake for 30 minutes. Remove foil and let the casserole sit for 5 minutes before serving.
From the June 2014 Journal
Nachos
Ingredients:
1 kg mince
1 700ml bottle passata
1 clove garlic, crushed
1 onion, finely chopped
1-2 grated zucchini and
1-2 grated carrots
2 sticks celery, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon coriander powder
1 tin red kidney beans, drained
1 x 200g packet corn chips
Method:
Fry mince, onion and garlic in a little oil til browned. Add all remaining ingredients except corn chips and simmer for 25 -30 minutes. Mixture will be almost dry. Place corn chips on plate, top with mince mixture and grated cheese. Warm in oven until cheese melts. Serve with sides of sour cream and guacamole for those who like them.
Contributed by Jane, Hornsby, 4th June 2008
1 kg mince
1 700ml bottle passata
1 clove garlic, crushed
1 onion, finely chopped
1-2 grated zucchini and
1-2 grated carrots
2 sticks celery, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon coriander powder
1 tin red kidney beans, drained
1 x 200g packet corn chips
Method:
Fry mince, onion and garlic in a little oil til browned. Add all remaining ingredients except corn chips and simmer for 25 -30 minutes. Mixture will be almost dry. Place corn chips on plate, top with mince mixture and grated cheese. Warm in oven until cheese melts. Serve with sides of sour cream and guacamole for those who like them.
Contributed by Jane, Hornsby, 4th June 2008
Old Fashioned Meat Loaf
Prepare the meat in the morning and chill to firm for a nice quick dinner.
Ingredients:
750g mince
Ground black pepper
2 slices bread, soaked in water and squeezed dry
2 tbsp parsley
1 med onion, minced
1 clove garlic, crushed
1 egg
2 tbsp chicken stock
2 tsp. Worcestershire Sauce
2 tbsp olive oil
1 cup tomato sauce
1 cup water
Method:
In a bowl, combine the meat, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce. Shape into two small loaves. Wrap each in silicone paper and chill several hours to firm.
When ready to cook, heat the oil in the pressure cooker and brown the loaves well on all sides. Discard the oil and combine the tomato sauce and water and season with salt and pepper and spread over the loaves. lock lid and bring to pressure. Lower heat and cook for 15 minutes on high pressure (15psi). Allow pressure to drop by quick release method or automatic release method, slice and serve. Serves 4 - 6.
From the June 2012 Journal
Ingredients:
750g mince
Ground black pepper
2 slices bread, soaked in water and squeezed dry
2 tbsp parsley
1 med onion, minced
1 clove garlic, crushed
1 egg
2 tbsp chicken stock
2 tsp. Worcestershire Sauce
2 tbsp olive oil
1 cup tomato sauce
1 cup water
Method:
In a bowl, combine the meat, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce. Shape into two small loaves. Wrap each in silicone paper and chill several hours to firm.
When ready to cook, heat the oil in the pressure cooker and brown the loaves well on all sides. Discard the oil and combine the tomato sauce and water and season with salt and pepper and spread over the loaves. lock lid and bring to pressure. Lower heat and cook for 15 minutes on high pressure (15psi). Allow pressure to drop by quick release method or automatic release method, slice and serve. Serves 4 - 6.
From the June 2012 Journal
Old Fashioned Pot Roast
Ingredients:
2 tbsp oil
1 beef chuck roast - about 1.5kg
1 small onion, peeled and thinly sliced
1 tbsp chopped rosemary
2 bay leaves
1 cup dry red wine
4 cups beef stock
2 tbsp Worcestershire sauce
1 tsp fresh black pepper
8 small red potatoes, halved
1 yellow onion, peeled, quartered
4 carrots, peeled, coarse cut
2 small turnips, peeled, quartered
2 small parsnips, peeled, coarse cut
1 tsp chopped fresh dill
2 tbsp chopped fresh parsley
salt and pepper to taste
Method:
Preheat your oven to 175 degrees Celsius. In a large Dutch oven or other oven-safe big pot, heat the oil over medium-high heat. When hot, add the beef chuck roast and cook on both sides until browned very well. Remove the beef from the Dutch oven and set aside. Add the onion, rosemary and bay leaves to the Dutch oven and cook over medium-high heat, stirring, for about 2 to 3 minutes or until herbs are fragrant. With the heat still on, add the wine and stir, loosening the brown bits. Continue cooking and stirring until the liquid thickens and reduces. Pour in the beef stock and Worcestershire sauce and bring back to a simmer. Add the black pepper, then lay the roast in the Dutch oven and put the cover on. Bring to a boil. Put the Dutch oven in the oven and cook for 1 1/2 hours. Remove and add the potatoes, onion, carrots, turnips, and parsnips; check the liquid and add more stock if necessary (there needs to be enough liquid to cook the vegetables and make a gravy) put cover back on and return to oven and continue cooking for 30 minutes more, or until the veggies are fork tender.
Contributed by Cath Armstrong
2 tbsp oil
1 beef chuck roast - about 1.5kg
1 small onion, peeled and thinly sliced
1 tbsp chopped rosemary
2 bay leaves
1 cup dry red wine
4 cups beef stock
2 tbsp Worcestershire sauce
1 tsp fresh black pepper
8 small red potatoes, halved
1 yellow onion, peeled, quartered
4 carrots, peeled, coarse cut
2 small turnips, peeled, quartered
2 small parsnips, peeled, coarse cut
1 tsp chopped fresh dill
2 tbsp chopped fresh parsley
salt and pepper to taste
Method:
Preheat your oven to 175 degrees Celsius. In a large Dutch oven or other oven-safe big pot, heat the oil over medium-high heat. When hot, add the beef chuck roast and cook on both sides until browned very well. Remove the beef from the Dutch oven and set aside. Add the onion, rosemary and bay leaves to the Dutch oven and cook over medium-high heat, stirring, for about 2 to 3 minutes or until herbs are fragrant. With the heat still on, add the wine and stir, loosening the brown bits. Continue cooking and stirring until the liquid thickens and reduces. Pour in the beef stock and Worcestershire sauce and bring back to a simmer. Add the black pepper, then lay the roast in the Dutch oven and put the cover on. Bring to a boil. Put the Dutch oven in the oven and cook for 1 1/2 hours. Remove and add the potatoes, onion, carrots, turnips, and parsnips; check the liquid and add more stock if necessary (there needs to be enough liquid to cook the vegetables and make a gravy) put cover back on and return to oven and continue cooking for 30 minutes more, or until the veggies are fork tender.
Contributed by Cath Armstrong
Peppered Steaks with BBQ Sauce
Ingredients:
4 BBQ steaks
12 black peppercorns, ground
150ml tomato sauce
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp red wine vinegar
30g butter
1 tbsp oil
1 tsp parsley
Method:
Spread the peppercorns on both sides of the meat, pressing them in to the meat. Mix the soy sauce, sugar, vinegar and tomato sauce and add water to make about 300 ml. Heat the barbecue and melt the butter and oil. Cook steaks in the butter/oil mixture on the barbecue plate. Remove from heat and keep warm till you make the sauce. Bring the sauce to a boil stirring occasionally. Pour sauce over the steaks and garnish with parsley. Serve any sauce left over separately.
4 BBQ steaks
12 black peppercorns, ground
150ml tomato sauce
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp red wine vinegar
30g butter
1 tbsp oil
1 tsp parsley
Method:
Spread the peppercorns on both sides of the meat, pressing them in to the meat. Mix the soy sauce, sugar, vinegar and tomato sauce and add water to make about 300 ml. Heat the barbecue and melt the butter and oil. Cook steaks in the butter/oil mixture on the barbecue plate. Remove from heat and keep warm till you make the sauce. Bring the sauce to a boil stirring occasionally. Pour sauce over the steaks and garnish with parsley. Serve any sauce left over separately.
Pesto Stuffed Burgers
Ingredients:
750g mince
4 tbsp pesto
4 slices cheese
Tomato, lettuce, onion, optional toppings
Tomato sauce, mayo, optional condiments
4 hamburger buns
Method:
Form 8 wide and thin patties from the mince. Place four of the patties on a large plate or serving platter. Add 1 tbsp of pesto to each patty, add a slice of cheese on top of the pesto. Then top with the other four patties and pinch the meat around the edges to seal and keep the pesto from oozing out. Cook for 10 to 15 minutes, or until cooked through. Cooking time may vary depending on thickness of your burgers. Prepare optional burger toppings. Serve Pesto Stuffed Burgers on toasted hamburger buns with the optional toppings.
750g mince
4 tbsp pesto
4 slices cheese
Tomato, lettuce, onion, optional toppings
Tomato sauce, mayo, optional condiments
4 hamburger buns
Method:
Form 8 wide and thin patties from the mince. Place four of the patties on a large plate or serving platter. Add 1 tbsp of pesto to each patty, add a slice of cheese on top of the pesto. Then top with the other four patties and pinch the meat around the edges to seal and keep the pesto from oozing out. Cook for 10 to 15 minutes, or until cooked through. Cooking time may vary depending on thickness of your burgers. Prepare optional burger toppings. Serve Pesto Stuffed Burgers on toasted hamburger buns with the optional toppings.
Pineapple Ginger Glazed Ham
Instead of using sticky gooey glazes try this using jam. Any type will work including apricot or orange marmalade. Just be sure to use the same type of juice as the jam.
Ingredients:
3.5 - 4kg bone in ham
1 cup pineapple juice
300g jar ginger marmalade
Method:
Set the oven temperature to 160 degrees Celsius and allow the oven to heat up.
Remove the rind on the ham, leaving a 6mm layer of fat over the meat.
Score the surface of the ham by making crisscross cuts about 1cm deep into the outside of the ham.
Place a baking rack in a shallow baking dish and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminum foil and place in the oven for 1-1/2 hours.
Uncover the ham and brush the ginger marmalade all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 60 degrees Celsius.
Remove from the oven and place on a serving platter.
Allow the ham to rest 30 minutes before carving.
Serving Size: 12
From the December 2013 Journal
Ingredients:
3.5 - 4kg bone in ham
1 cup pineapple juice
300g jar ginger marmalade
Method:
Set the oven temperature to 160 degrees Celsius and allow the oven to heat up.
Remove the rind on the ham, leaving a 6mm layer of fat over the meat.
Score the surface of the ham by making crisscross cuts about 1cm deep into the outside of the ham.
Place a baking rack in a shallow baking dish and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminum foil and place in the oven for 1-1/2 hours.
Uncover the ham and brush the ginger marmalade all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 60 degrees Celsius.
Remove from the oven and place on a serving platter.
Allow the ham to rest 30 minutes before carving.
Serving Size: 12
From the December 2013 Journal
Porcupines 1
Ingredients:
420g can tomato soup
500g mince
1 onion, grated
1 egg
Good pinch mixed herbs
1/2 cup long-grain rice, rinsed to remove starch
1/4 cup parsley, finely chopped
Method:
Place soup and 1 3/4 cups cold water in a large saucepan over medium-high heat. Bring to the boil, stirring constantly. Mix mince, onion, rice, egg, mixed herbs and parsley together. With wet hands roll tablespoonfuls into balls. Gently drop meatballs into boiling soup. Reduce heat and simmer for 35 - 40 minutes, until meatballs are cooked through and rice is tender. Serve with mashed potato or steamed rice.
Note: This is a variation of a recipe of my mother's, created when times were tough and I didn't have all the original ingredients in the pantry.
Contributed by Cath Armstrong
420g can tomato soup
500g mince
1 onion, grated
1 egg
Good pinch mixed herbs
1/2 cup long-grain rice, rinsed to remove starch
1/4 cup parsley, finely chopped
Method:
Place soup and 1 3/4 cups cold water in a large saucepan over medium-high heat. Bring to the boil, stirring constantly. Mix mince, onion, rice, egg, mixed herbs and parsley together. With wet hands roll tablespoonfuls into balls. Gently drop meatballs into boiling soup. Reduce heat and simmer for 35 - 40 minutes, until meatballs are cooked through and rice is tender. Serve with mashed potato or steamed rice.
Note: This is a variation of a recipe of my mother's, created when times were tough and I didn't have all the original ingredients in the pantry.
Contributed by Cath Armstrong
Porcupines 2
Ingredients:
500g lean mince
1/2 cup uncooked white rice
1 egg
1 1/2 cups water
1 onion, finely diced
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
410g can tomato soup
Method:
Preheat oven to 170 C. In a large bowl, combine the mince, rice, egg, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 3cm balls. In a large frying pan over medium heat, brown the meatballs; drain fat. In an large casserole dish, combine the tomato soup and 1 cup of water. Place the browned meatballs into the tomato soup, turning to coat well. Cover and cook for 45 minutes. Uncover, and cook for an additional 15 minutes. Serve with mashed potatoes.
Contributed by Cath Armstrong
500g lean mince
1/2 cup uncooked white rice
1 egg
1 1/2 cups water
1 onion, finely diced
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
410g can tomato soup
Method:
Preheat oven to 170 C. In a large bowl, combine the mince, rice, egg, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 3cm balls. In a large frying pan over medium heat, brown the meatballs; drain fat. In an large casserole dish, combine the tomato soup and 1 cup of water. Place the browned meatballs into the tomato soup, turning to coat well. Cover and cook for 45 minutes. Uncover, and cook for an additional 15 minutes. Serve with mashed potatoes.
Contributed by Cath Armstrong
Pork and Chickpea Curry
Ingredients:
500g pork fillets
1 large brown onion, sliced thinly
1 tablespoon mild curry paste
400g can tomatoes
¾ cup vegetable stock
300g can chickpeas, rinsed and drained
½ cup coconut milk
300g spinach
2 tbsp chopped coriander leaves
Method:
Cut pork into 2cm cubes; cook, uncovered, in large heated oiled pan, in batches, until well browned. Add onion and curry paste; cook, uncovered, until onion is soft. Return pork to pan; stir in crushed tomatoes and stock. Bring to boil and simmer uncovered for 45 minutes. Stir in chickpeas, bring to boil; simmer uncovered, stirring occasionally about 15 minutes until chickpeas are tender. Stir in coconut milk, spinach and coriander and cook until spinach is just wilted. Serves 4.
500g pork fillets
1 large brown onion, sliced thinly
1 tablespoon mild curry paste
400g can tomatoes
¾ cup vegetable stock
300g can chickpeas, rinsed and drained
½ cup coconut milk
300g spinach
2 tbsp chopped coriander leaves
Method:
Cut pork into 2cm cubes; cook, uncovered, in large heated oiled pan, in batches, until well browned. Add onion and curry paste; cook, uncovered, until onion is soft. Return pork to pan; stir in crushed tomatoes and stock. Bring to boil and simmer uncovered for 45 minutes. Stir in chickpeas, bring to boil; simmer uncovered, stirring occasionally about 15 minutes until chickpeas are tender. Stir in coconut milk, spinach and coriander and cook until spinach is just wilted. Serves 4.
Pork Meatballs
Ingredients:
200g minced pork
1 garlic clove/tsp if minced
1 tsp basil
100g almond meal (enough to bind )
1 tsp tomato paste or1 processed tomato
salt
a good pinch of shaved parmesan
Method:
Roll up and microwave 7 mins. If serving with braised cabbage and sliced apple microwave 14mins.
Note: I tend to use mince regularly and was looking for something different to jazz up the usual meatball recipes. This recipe increases your cooked amount by one third.
Contributed by Carol, Glenroy, 8th February 2008
200g minced pork
1 garlic clove/tsp if minced
1 tsp basil
100g almond meal (enough to bind )
1 tsp tomato paste or1 processed tomato
salt
a good pinch of shaved parmesan
Method:
Roll up and microwave 7 mins. If serving with braised cabbage and sliced apple microwave 14mins.
Note: I tend to use mince regularly and was looking for something different to jazz up the usual meatball recipes. This recipe increases your cooked amount by one third.
Contributed by Carol, Glenroy, 8th February 2008
Pot Roast 1
Ingredients:
1 blade roast - about 1.5 - 2kg
1 pkt brown onion gravy mix
1/2 cup Italian dressing
1 tin beef soup
Method:
Brown the meat in a hot pan, sealing all sides. Place in slow cooker. Mix gravy mix, Italian dressing and the soup together and pour over the beef. Cook on low 6 - 8 hours or until beef is tender and gravy is thick.
Contributed by Anne, Melbourne, 6th January 2008
1 blade roast - about 1.5 - 2kg
1 pkt brown onion gravy mix
1/2 cup Italian dressing
1 tin beef soup
Method:
Brown the meat in a hot pan, sealing all sides. Place in slow cooker. Mix gravy mix, Italian dressing and the soup together and pour over the beef. Cook on low 6 - 8 hours or until beef is tender and gravy is thick.
Contributed by Anne, Melbourne, 6th January 2008
Pot Roast 2
Done in the pressure cooker pot roast is a quick and easy recipe family favourite that serves 4 - 6.
Ingredients:
3 tbsp. Canola oil
1kg pot roast (bolar blade is a good choice)
Salt and pepper
1 large onion, cut into quarters
1 bay leaf
1-1/2 cups beef stock
Method:
Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper, then add chopped onion, bay leaf and water or broth.
Lock the lid in place and bring cooker to pressure. Lower heat and cook for 35 minutes at 15psi. Allow pressure to drop by natural release method.
From the June 2012 Journal
Ingredients:
3 tbsp. Canola oil
1kg pot roast (bolar blade is a good choice)
Salt and pepper
1 large onion, cut into quarters
1 bay leaf
1-1/2 cups beef stock
Method:
Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper, then add chopped onion, bay leaf and water or broth.
Lock the lid in place and bring cooker to pressure. Lower heat and cook for 35 minutes at 15psi. Allow pressure to drop by natural release method.
From the June 2012 Journal
Quick Beef Stroganoff
Ingredients:
500g stewing steak, browned and cubed
2 cups water
1 can cream of mushroom soup
1 small onion, finely sliced
1tsp garlic powder
1 tsp Worstershire sauce
300ml sour cream
1/4 cup finely chopped parsley
Method:
Cook beef in water until fork tender. Stir in remaining ingredients except for sour cream and warm over medium high heat until bubbly. Stir in sour cream and parsley. Serve over cooked noodles or steamed rice.
Contributed by Catherine, North Bayswater, 7th June 2010
500g stewing steak, browned and cubed
2 cups water
1 can cream of mushroom soup
1 small onion, finely sliced
1tsp garlic powder
1 tsp Worstershire sauce
300ml sour cream
1/4 cup finely chopped parsley
Method:
Cook beef in water until fork tender. Stir in remaining ingredients except for sour cream and warm over medium high heat until bubbly. Stir in sour cream and parsley. Serve over cooked noodles or steamed rice.
Contributed by Catherine, North Bayswater, 7th June 2010
Quick Curried Sausages
Ingredients:
1 kg thick beef sausages
1 tsp salt
3 tbsp vinegar
2 onions
1 green apple
3 tbsp butter
1 1/2 tsp curry powder
1/2 tsp salt
pinch pepper
1/4 tsp mixed herbs
2 1/2 cups water
2 chicken stock cubes
2 tbsp plain flour
1/4 cup water
chopped parsley to garnish.
*optional: 1/2 cup coconut cream.
Method:
Put the sausages in a pan covered with cold water and salt and vinegar. Cover and bring to the boil. Reduce heat and simmer for 10 mins then drain. OR you can microwave them in a dish with a little water, covered on high for 5 minutes. Peel and chop the onions and apple. Melt the butter and fry the the onions and apple for 5 mins. Add curry powder, salt, pepper and herbs and stir over heat for 3 mins. Slowly add water and stock cubes and bring to the boil while stirring. Remove the skins from the sausages, slice (thick on an angle)and add to the sauce. Reduce the heat and simmer for 10 mins. Blend the flour with 1/4 cup of water, add to the curry and stir until the sauce boils and thickens.
Optional: Add 1/2 cup coconut cream stir to combine. Serve with steamed rice or potato mash and garnished with parsley.
Contributed by Denise Donald, 8th July 2009
1 kg thick beef sausages
1 tsp salt
3 tbsp vinegar
2 onions
1 green apple
3 tbsp butter
1 1/2 tsp curry powder
1/2 tsp salt
pinch pepper
1/4 tsp mixed herbs
2 1/2 cups water
2 chicken stock cubes
2 tbsp plain flour
1/4 cup water
chopped parsley to garnish.
*optional: 1/2 cup coconut cream.
Method:
Put the sausages in a pan covered with cold water and salt and vinegar. Cover and bring to the boil. Reduce heat and simmer for 10 mins then drain. OR you can microwave them in a dish with a little water, covered on high for 5 minutes. Peel and chop the onions and apple. Melt the butter and fry the the onions and apple for 5 mins. Add curry powder, salt, pepper and herbs and stir over heat for 3 mins. Slowly add water and stock cubes and bring to the boil while stirring. Remove the skins from the sausages, slice (thick on an angle)and add to the sauce. Reduce the heat and simmer for 10 mins. Blend the flour with 1/4 cup of water, add to the curry and stir until the sauce boils and thickens.
Optional: Add 1/2 cup coconut cream stir to combine. Serve with steamed rice or potato mash and garnished with parsley.
Contributed by Denise Donald, 8th July 2009
Rissoles
Ingredients:
500g mince
1 cup rolled oats
1 cup TVP
1 cup boiling water
1 large onion, grated
1 large carrot, grated
good pinch mixed herbs
1 egg, beaten
Method:
Soak the TVP in the boiling water for 10 minutes. Add to other ingredients, mixing well to combine. Take 1/2 cup and shape into a rissole. Continue with remaining mixture. Set in fridge for 30 minutes. Fry in shallow oil until well browned on both sides.
These rissoles can be baked to cut down on the fat content. Spray a biscuit tray with cooking spray and place rissoles evenly on tray. Lightly spray with cooking spray. Bake in a moderate oven 30 minutes, turning once until golden and cooked through.
They are great hot with gravy and vegetables or cold with salad. They also make the perfect lunch burger with lettuce, tomato and cheese on a wholemeal roll.
Contributed by Cath Armstrong
500g mince
1 cup rolled oats
1 cup TVP
1 cup boiling water
1 large onion, grated
1 large carrot, grated
good pinch mixed herbs
1 egg, beaten
Method:
Soak the TVP in the boiling water for 10 minutes. Add to other ingredients, mixing well to combine. Take 1/2 cup and shape into a rissole. Continue with remaining mixture. Set in fridge for 30 minutes. Fry in shallow oil until well browned on both sides.
These rissoles can be baked to cut down on the fat content. Spray a biscuit tray with cooking spray and place rissoles evenly on tray. Lightly spray with cooking spray. Bake in a moderate oven 30 minutes, turning once until golden and cooked through.
They are great hot with gravy and vegetables or cold with salad. They also make the perfect lunch burger with lettuce, tomato and cheese on a wholemeal roll.
Contributed by Cath Armstrong
Satay Chicken or Beef
Ingredients:
500g rump steak (beef) thinly sliced or chicken breast
1 tbsp oil
1 onion, sliced
1 garlic clove, chopped
1 red chilli, thinly sliced (optional)
1 tsp lemon rind, grated
3 tsp curry powder to taste
1 tbsp soy sauce
2 tbsp peanut butter
250g coconut milk
2 tbsp fresh coriander
Method:
Heat pan, add oil, onions, chilli, garlic, lemon rind and curry powder and cook for 1 minute.
Add meat and cook until just brown.
Add soy sauce, coconut milk and peanut butter and stir until smooth.
Reduce heat and simmer for 5 minutes. Stir in coriander and serve with rice.
Contributed by Elizabeth Stevenson, 13th November 2017
500g rump steak (beef) thinly sliced or chicken breast
1 tbsp oil
1 onion, sliced
1 garlic clove, chopped
1 red chilli, thinly sliced (optional)
1 tsp lemon rind, grated
3 tsp curry powder to taste
1 tbsp soy sauce
2 tbsp peanut butter
250g coconut milk
2 tbsp fresh coriander
Method:
Heat pan, add oil, onions, chilli, garlic, lemon rind and curry powder and cook for 1 minute.
Add meat and cook until just brown.
Add soy sauce, coconut milk and peanut butter and stir until smooth.
Reduce heat and simmer for 5 minutes. Stir in coriander and serve with rice.
Contributed by Elizabeth Stevenson, 13th November 2017
Sausage Casserole
Ingredients:
4 thick beef sausages
1 tbsp olive oil
1 onion, diced
2 large carrots, sliced
1 tbsp plain flour
1 400g can baked beans
1 cup beef stock
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp wholegrain mustard
Salt & pepper
Method:
Brown sausages. Remove from pan and add oil. Fry onions in olive oil until browned. Sauté onion and carrot until onion is golden. Stir in the flour, cook one minute. Add baked beans. Stir well. Mix Worcestershire sauce, mustard and sugar into stock. Slowly stir into bean mixture, mixing well to avoid lumps in the sauce. Slice sausages and return to pan. Season to taste. Cook until sauce has thickened and sausages are cooked through.
Contributed by Pat, Concord
4 thick beef sausages
1 tbsp olive oil
1 onion, diced
2 large carrots, sliced
1 tbsp plain flour
1 400g can baked beans
1 cup beef stock
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp wholegrain mustard
Salt & pepper
Method:
Brown sausages. Remove from pan and add oil. Fry onions in olive oil until browned. Sauté onion and carrot until onion is golden. Stir in the flour, cook one minute. Add baked beans. Stir well. Mix Worcestershire sauce, mustard and sugar into stock. Slowly stir into bean mixture, mixing well to avoid lumps in the sauce. Slice sausages and return to pan. Season to taste. Cook until sauce has thickened and sausages are cooked through.
Contributed by Pat, Concord
Sausage Wellingtons
These are great picnic food and are fantastic for lunchboxes as well as being a treat for dinner.
Ingredients:
6 thick sausages
3 sheets puff pastry
200g mushrooms, thinly sliced
1 onion, finely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tbsp butter
1 egg
Method:
Cook the mushrooms, onion and garlic in the butter until soft. Add the breadcrumbs. This mixture should be fairly stiff – add more breadcrumbs if necessary. Cut each sheet of pastry in half. Spread with the evenly divided mushroom mixture. Lay a sausage in the centre of each piece of pastry. Bring the edges to the centre as though wrapping a parcel, pressing them together to form a seal. Brush with beaten egg. Bake in a hot oven for 20 – 25 minutes until pastry is cooked and golden.
Contributed by Cath Armstrong
Ingredients:
6 thick sausages
3 sheets puff pastry
200g mushrooms, thinly sliced
1 onion, finely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tbsp butter
1 egg
Method:
Cook the mushrooms, onion and garlic in the butter until soft. Add the breadcrumbs. This mixture should be fairly stiff – add more breadcrumbs if necessary. Cut each sheet of pastry in half. Spread with the evenly divided mushroom mixture. Lay a sausage in the centre of each piece of pastry. Bring the edges to the centre as though wrapping a parcel, pressing them together to form a seal. Brush with beaten egg. Bake in a hot oven for 20 – 25 minutes until pastry is cooked and golden.
Contributed by Cath Armstrong
Savory Peach Ham
This is such a nice way to serve up any leftover Christmas ham, without it appearing like leftovers. Cut your ham slices about 2cm thick and trim them to a uniform shape and size (if you really want to - I usually don't worry about it).
Ingredients:
1/4 cup good tomato sauce
1 tbsp brown sugar
1 tbsp cider vinegar
2 tsp Worcestershire sauce
1 tsp + 2 tbsp vegetable oil
1/4 tsp pepper
4 x 125g (approximately) ham slices
1 425g can sliced peaches in juice, drained
Method:
Pour the tomato sauce into a small mixing bowl. Add the brown sugar and mix until sugar has dissolved. Pour in the vinegar, Worcestershire sauce and 1 teaspoon of the oil. Sprinkle in the pepper and whisk all the ingredients together until well combined. Brush each ham slice with the tomato sauce mixture, being sure to cover both sides.
Place the remaining vegetable oil into a large frying pan. Place the ham slices one at a time into the pan over medium heat. Cook each slice 7 minutes, turn and continue cooking an additional 4 minutes. Transfer each cooked slice to a warm platter while cooking the remaining ham.
Once all the ham slices have been cooked lower the temperature to low. Add the peaches to the pan and drizzle the remaining tomato sauce mixture over the top of the peaches. Cover and cook 5 minutes.
Turn the peaches and cook an additional 2 minutes. Remove the peaches and place over each ham slice before serving.
Serving Size: 4
This makes an excellent meat for a small Christmas dinner. If you would rather use a small, boneless ham just place the ham in a baking dish. Place the peaches around the ham and pour the tomato sauce mixture over the top. Cover tightly with aluminium foil. Place in a 175 degree oven for 1-1/2 hours or until the ham is cooked through.
From the December 2013 Journal
Ingredients:
1/4 cup good tomato sauce
1 tbsp brown sugar
1 tbsp cider vinegar
2 tsp Worcestershire sauce
1 tsp + 2 tbsp vegetable oil
1/4 tsp pepper
4 x 125g (approximately) ham slices
1 425g can sliced peaches in juice, drained
Method:
Pour the tomato sauce into a small mixing bowl. Add the brown sugar and mix until sugar has dissolved. Pour in the vinegar, Worcestershire sauce and 1 teaspoon of the oil. Sprinkle in the pepper and whisk all the ingredients together until well combined. Brush each ham slice with the tomato sauce mixture, being sure to cover both sides.
Place the remaining vegetable oil into a large frying pan. Place the ham slices one at a time into the pan over medium heat. Cook each slice 7 minutes, turn and continue cooking an additional 4 minutes. Transfer each cooked slice to a warm platter while cooking the remaining ham.
Once all the ham slices have been cooked lower the temperature to low. Add the peaches to the pan and drizzle the remaining tomato sauce mixture over the top of the peaches. Cover and cook 5 minutes.
Turn the peaches and cook an additional 2 minutes. Remove the peaches and place over each ham slice before serving.
Serving Size: 4
This makes an excellent meat for a small Christmas dinner. If you would rather use a small, boneless ham just place the ham in a baking dish. Place the peaches around the ham and pour the tomato sauce mixture over the top. Cover tightly with aluminium foil. Place in a 175 degree oven for 1-1/2 hours or until the ham is cooked through.
From the December 2013 Journal
Savoury Steak
Ingredients:
500g stewing steak
125g carrots (peeled & sliced)
125g onions, sliced
Sauce:
1 tablespoon plain flour
1 tablespoon of tomato sauce
1 tablespoon of sugar
1 tablespoon of white vinegar
1 rounded teaspoon of dry mustard
Salt & pepper
Method:
Mix all sauce ingredients together then pour over meat carrots and onions in casserole. Bake (covered) in a slow oven about 160c for 2-3 hours.
500g stewing steak
125g carrots (peeled & sliced)
125g onions, sliced
Sauce:
1 tablespoon plain flour
1 tablespoon of tomato sauce
1 tablespoon of sugar
1 tablespoon of white vinegar
1 rounded teaspoon of dry mustard
Salt & pepper
Method:
Mix all sauce ingredients together then pour over meat carrots and onions in casserole. Bake (covered) in a slow oven about 160c for 2-3 hours.
Shepherds Pie 1
Ingredients:
1 kg minced steak
2 medium onions, (finely chopped)
2 cloves garlic, (minced)
½ teaspoon of mixed herbs
30g butter
1 medium carrot (grated)
2 tablespoons of tomato sauce
2 teaspoons of Worcestershire sauce
1½ cups beef stock (or beef consommé)
1 tablespoon of cornflour
500g peeled, boiled potatoes, mashed
4 tablespoons milk
50 g butter
¼ teaspoon of salt,
? teaspoon of pepper
2 tablespoon spring onions, finely chopped
Method:
Sweat onions in melted butter until lightly browned, add garlic and cook for a minute. Add minced steak and sauté until browned, stirring often. Add salt and pepper and herbs, then sauces and cornflour dissolved in stock then grated carrot. Simmer covered for 10 minutes. Combine mashed potatoes. butter, milk and spring onions. Place minced meat in pie dish or round casserole and top with mashed potato. Bake for 10 minutes at 200 deg C then ½ to ¾ hour at 180 deg C.
1 kg minced steak
2 medium onions, (finely chopped)
2 cloves garlic, (minced)
½ teaspoon of mixed herbs
30g butter
1 medium carrot (grated)
2 tablespoons of tomato sauce
2 teaspoons of Worcestershire sauce
1½ cups beef stock (or beef consommé)
1 tablespoon of cornflour
500g peeled, boiled potatoes, mashed
4 tablespoons milk
50 g butter
¼ teaspoon of salt,
? teaspoon of pepper
2 tablespoon spring onions, finely chopped
Method:
Sweat onions in melted butter until lightly browned, add garlic and cook for a minute. Add minced steak and sauté until browned, stirring often. Add salt and pepper and herbs, then sauces and cornflour dissolved in stock then grated carrot. Simmer covered for 10 minutes. Combine mashed potatoes. butter, milk and spring onions. Place minced meat in pie dish or round casserole and top with mashed potato. Bake for 10 minutes at 200 deg C then ½ to ¾ hour at 180 deg C.
Shepherds Pie 2
Ingredients:
Filling:
1 tbsp cooking oil
500g minced beef
2 garlic cloves, minced (optional)
1 pkt French onion soup mix
3 cups frozen mixed vegetables
1 1/4 cups milk
1 tsp oregano
1/2 tsp ground pepper
Salt to taste
Potato topping:
6 medium potatoes, peeled
1/4 cup warm milk
1 tablespoon butter
1 cup grated cheese
Method:
Pre-heat oven to 175 degrees Celsius. In a large fry pan, brown mince in the hot oil, adding the minced garlic after the meat is mostly browned. Drain excess fat. Add the soup mix, frozen vegetables, milk, oregano, salt and pepper. Bring to a boil, then lower heat and simmer for five minutes. Turn the meat mixture into a lightly oiled casserole dish. Peel and boil the potatoes until soft, then drain. Mash the potatoes, add the warm milk and butter. Spread the potatoes over the meat filling to cover completely. Sprinkle with the grated cheese. Bake for 30 minutes.
Contributed by Cath Armstrong
Filling:
1 tbsp cooking oil
500g minced beef
2 garlic cloves, minced (optional)
1 pkt French onion soup mix
3 cups frozen mixed vegetables
1 1/4 cups milk
1 tsp oregano
1/2 tsp ground pepper
Salt to taste
Potato topping:
6 medium potatoes, peeled
1/4 cup warm milk
1 tablespoon butter
1 cup grated cheese
Method:
Pre-heat oven to 175 degrees Celsius. In a large fry pan, brown mince in the hot oil, adding the minced garlic after the meat is mostly browned. Drain excess fat. Add the soup mix, frozen vegetables, milk, oregano, salt and pepper. Bring to a boil, then lower heat and simmer for five minutes. Turn the meat mixture into a lightly oiled casserole dish. Peel and boil the potatoes until soft, then drain. Mash the potatoes, add the warm milk and butter. Spread the potatoes over the meat filling to cover completely. Sprinkle with the grated cheese. Bake for 30 minutes.
Contributed by Cath Armstrong
Shepherd's Pie 3
Ingredients:
4 large potatoes, peeled and cubed
1 tablespoon butter
1 onion chopped, set aside 1 tablespoon finely chopped
1/2 cup grated cheese
salt and pepper to taste
5 carrots, roughly chopped
1 tablespoon vegetable oil
500g lean mince beef or lamb
2 tablespoons plain flour
1 tablespoon bbq sauce
3/4 cup beef stock
Method:
Preheat oven to 175 C. Bring a large pot of salted water to a boil. Add potatoes and carrots and cook until tender but still firm, about 15 minutes. Drain and remove carrots. Mash potato. Mix in butter, 1 tablespoon finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Mash carrots and set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add mince and cook until browned. Pour off excess fat, then stir in flour and cook 1 minute. Add bbq sauce and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the mince in an even layer on the bottom of a 2 litre casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with ¼ cup shredded cheese. Bake for 20 minutes, or until golden brown.
Contributed by Cath Armstrong
4 large potatoes, peeled and cubed
1 tablespoon butter
1 onion chopped, set aside 1 tablespoon finely chopped
1/2 cup grated cheese
salt and pepper to taste
5 carrots, roughly chopped
1 tablespoon vegetable oil
500g lean mince beef or lamb
2 tablespoons plain flour
1 tablespoon bbq sauce
3/4 cup beef stock
Method:
Preheat oven to 175 C. Bring a large pot of salted water to a boil. Add potatoes and carrots and cook until tender but still firm, about 15 minutes. Drain and remove carrots. Mash potato. Mix in butter, 1 tablespoon finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Mash carrots and set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add mince and cook until browned. Pour off excess fat, then stir in flour and cook 1 minute. Add bbq sauce and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the mince in an even layer on the bottom of a 2 litre casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with ¼ cup shredded cheese. Bake for 20 minutes, or until golden brown.
Contributed by Cath Armstrong
Slow Roasted Leg of Lamb
A leg of lamb lends itself to long, slow cooking, making it so meltingly tender you can actually carve it with a teaspoon! It also means you can put it in the oven and forget it until you are ready to serve, the perfect dish for a lazy Sunday or a busy family celebration.
Ingredients:
1 leg of lamb approximately 1.5 - 2.0kg
1/2 cup good extra virgin olive
Salt and pepper
2 ribs celery
2 large carrots
2 large onions
1 whole clove of garlic
1 litre beef stock
2 sprigs rosemary (or 2 tsp dried rosemary)
Method:
Pre-heat oven to 150 degrees Celsius. Oil the bottom of a heavy cast iron casserole or baking dish large enough to take the leg of lamb. Put the celery, carrots and onions into the casserole. Add the garlic whole, there is no need to peel it. Rub the lamb with some of the olive oil, be generous. Season with salt and pepper. Put the lamb into the casserole, on top of the veggies. Pour over the remaining olive oil and the beef stock. Add the rosemary. Cover with the lid and place in oven. Cook for a minimum of four hours (no peeking) for 1.5kg, up to five hours for a 2kg leg. If you use a baking dish, cover the dish with a double layer of foil, folded under the rim tightly. When finished cooking, remove from the oven and let sit 5 minutes before very carefully lifting the meat onto a serving platter. Arrange the carrots and onion around the meat. Drizzle with some of the pan juices or use them to make gravy.
From the August 2011 Journal
Ingredients:
1 leg of lamb approximately 1.5 - 2.0kg
1/2 cup good extra virgin olive
Salt and pepper
2 ribs celery
2 large carrots
2 large onions
1 whole clove of garlic
1 litre beef stock
2 sprigs rosemary (or 2 tsp dried rosemary)
Method:
Pre-heat oven to 150 degrees Celsius. Oil the bottom of a heavy cast iron casserole or baking dish large enough to take the leg of lamb. Put the celery, carrots and onions into the casserole. Add the garlic whole, there is no need to peel it. Rub the lamb with some of the olive oil, be generous. Season with salt and pepper. Put the lamb into the casserole, on top of the veggies. Pour over the remaining olive oil and the beef stock. Add the rosemary. Cover with the lid and place in oven. Cook for a minimum of four hours (no peeking) for 1.5kg, up to five hours for a 2kg leg. If you use a baking dish, cover the dish with a double layer of foil, folded under the rim tightly. When finished cooking, remove from the oven and let sit 5 minutes before very carefully lifting the meat onto a serving platter. Arrange the carrots and onion around the meat. Drizzle with some of the pan juices or use them to make gravy.
From the August 2011 Journal
Spaghetti
Feed Six Spaghetti For Under $4! The trick with this recipe is where you shop. My local butcher sells 3kg mincemeat for $10, packaged in 500g bags. I buy tinned tomatoes and tinned tomato purees with basil from my local grocery clearance for just 50 cents a can. I always add fresh carrots, zucchini and onion grown for free in our veggie patch. I buy pasta for 70 cents a pack from the grocery clearance.
Ingredients
500g mince brown, drain and rinse under hot water to remove fat ($1.65)
1 tin tomatoes (425g) (50 cents)
1 tine tomato puree with basil (425g) (50 cents)
2 grated carrots )
2 grated zucchini ) free from garden
2 grated onions )
Pasta (spaghetti, macaroni, bows etc) (70 cents)
Method
Cook carrot, zucchini and onion until soft. Add tomatoes and tomato puree and mix. Then add the mince. Simmer gently until ready to serve. Boil pasta in salted water until cooked. Drain, top with sauce and enjoy. Serves at least 6 hungry people.
Cost $3.35 or just 56 cents per serve!
Ingredients
500g mince brown, drain and rinse under hot water to remove fat ($1.65)
1 tin tomatoes (425g) (50 cents)
1 tine tomato puree with basil (425g) (50 cents)
2 grated carrots )
2 grated zucchini ) free from garden
2 grated onions )
Pasta (spaghetti, macaroni, bows etc) (70 cents)
Method
Cook carrot, zucchini and onion until soft. Add tomatoes and tomato puree and mix. Then add the mince. Simmer gently until ready to serve. Boil pasta in salted water until cooked. Drain, top with sauce and enjoy. Serves at least 6 hungry people.
Cost $3.35 or just 56 cents per serve!
Spaghetti with Meat Sauce
Ingredients:
250g spaghetti
½ cup of Finely chopped onion
1 rasher of bacon (diced)
1 tin of tomatoes
1 lb of minced steak
¼ cup of water
1 teaspoon of sugar
Salt & pepper to Taste
Oil
Method.
Cook spaghetti in boiling water till tender (about 20 minutes), drain and keep hot. Heat oil and brown onions, add minced steak and bacon and fry gently for several minutes. Mix in remaining ingredients, cover and cook for 15 minutes. Pour over spaghetti.
250g spaghetti
½ cup of Finely chopped onion
1 rasher of bacon (diced)
1 tin of tomatoes
1 lb of minced steak
¼ cup of water
1 teaspoon of sugar
Salt & pepper to Taste
Oil
Method.
Cook spaghetti in boiling water till tender (about 20 minutes), drain and keep hot. Heat oil and brown onions, add minced steak and bacon and fry gently for several minutes. Mix in remaining ingredients, cover and cook for 15 minutes. Pour over spaghetti.
Spicy Salsa Meatloaf
Ingredients:
500g ground beef
1/2 cup salsa
1/2 cup seasoned bread crumbs (add Italian seasoning or mixed herbs to crumbs)
1/2 cup grated tasty cheese
1 egg, lightly beaten
3 cloves garlic
minced dried parsley, to taste
salt and pepper, to taste
Method:
Preheat oven to 175 degrees. In a large bowl combine beef, salsa, bread crumbs, cheese, egg and garlic. Add parsley, salt and pepper as desired. Bake in a 8 x 22cm well oiled loaf pan for 45 minutes.
Contributed by Rena, North Bayswater, 28th March 2009
500g ground beef
1/2 cup salsa
1/2 cup seasoned bread crumbs (add Italian seasoning or mixed herbs to crumbs)
1/2 cup grated tasty cheese
1 egg, lightly beaten
3 cloves garlic
minced dried parsley, to taste
salt and pepper, to taste
Method:
Preheat oven to 175 degrees. In a large bowl combine beef, salsa, bread crumbs, cheese, egg and garlic. Add parsley, salt and pepper as desired. Bake in a 8 x 22cm well oiled loaf pan for 45 minutes.
Contributed by Rena, North Bayswater, 28th March 2009
Steak and Corn Slice
Ingredients:
500g mince
1 chopped onion/leek onion
1/3 cup packaged dry breadcrumbs breadcrumbs
1/3 cup tomato sauce
200 gms mushrooms sliced
1/2 teaspoon salt
Topping:
3 lightly beaten eggs
1 x 440g can creamed corn
1/2 cup cream (or skim milk for low fat version)
2 tablespoons plain flour
1/2 cup grated tasty cheese
Method:
Put onions, mushrooms, tomato sauce, salt and mince in microwave proof dish. Cook on high 6 minutes stirring every two minutes, or until browned then add breadcrumbs. Mix well to combine. Press mixture firmly into greased 25cm tin. Combine eggs, corn, flour and cream, pour over mince, sprinkle with cheese.
Oven Method:
Place in moderate oven 180 degrees Celsius and bake until brown. Takes about 45 minutes. Allow to stand 10 minutes.
Microwave and Oven Method:
Use microwave proof dish. Cook on high in microwave 8 minutes then bake in moderate oven 180 degrees Celsius till top is browned and set, approximately 20 minutes in moderate oven 180 degrees C heated and 26 minutes if put in cold oven. Allow to stand 10 minutes.
Microwave Method:
Use microwave proof dish. Sprinkle with paprika and bake on high in microwave till set about 13 minutes. Allow to stand 10 minutes.
Serves: 6
Contributed by Pamela Conolly, 11th January 2015
500g mince
1 chopped onion/leek onion
1/3 cup packaged dry breadcrumbs breadcrumbs
1/3 cup tomato sauce
200 gms mushrooms sliced
1/2 teaspoon salt
Topping:
3 lightly beaten eggs
1 x 440g can creamed corn
1/2 cup cream (or skim milk for low fat version)
2 tablespoons plain flour
1/2 cup grated tasty cheese
Method:
Put onions, mushrooms, tomato sauce, salt and mince in microwave proof dish. Cook on high 6 minutes stirring every two minutes, or until browned then add breadcrumbs. Mix well to combine. Press mixture firmly into greased 25cm tin. Combine eggs, corn, flour and cream, pour over mince, sprinkle with cheese.
Oven Method:
Place in moderate oven 180 degrees Celsius and bake until brown. Takes about 45 minutes. Allow to stand 10 minutes.
Microwave and Oven Method:
Use microwave proof dish. Cook on high in microwave 8 minutes then bake in moderate oven 180 degrees Celsius till top is browned and set, approximately 20 minutes in moderate oven 180 degrees C heated and 26 minutes if put in cold oven. Allow to stand 10 minutes.
Microwave Method:
Use microwave proof dish. Sprinkle with paprika and bake on high in microwave till set about 13 minutes. Allow to stand 10 minutes.
Serves: 6
Contributed by Pamela Conolly, 11th January 2015
Steak Cubes Hawaiian
Ingredients:
1 kg bladebone steak
¼cup vegetable oil
2 cloves garlic, finely chopped
1 teaspoon of salt
½teaspoon pepper
¼ teaspoon powdered ginger
420gm can chicken soup
450 gm can pineapple pieces
¼ cup white vinegar
1½ cups eelery, cut into chunks
1 cup green pepper, cut into chunks
3 medium onions, cut into chunks
3 medium tomatoes, peeled & cut into wedges
2 tablespoons brown sugar
1 Tablespoon of dark soy sauce
2 tablespoons of cornflour
½ cup water
Method:
Preheat oven to 180c. Cut meat into 3 cm chunks , heat oil in frypan and brown meat and garlic. Place meat into casserole, add syrup from pineapple, salt, pepper, ginger, chicken soup and ½ of vinegar. Cover and cook for 1½ hour or until meat is tender. Add celery, green peppers, and onions and cook for further 10 minutes. Add tomato wedges and pineapple pieces. Blend brown sugar, soy sauce, water, and cornflour and remaining ½ of vinegar. Stir into casserole and cook until thickened.
1 kg bladebone steak
¼cup vegetable oil
2 cloves garlic, finely chopped
1 teaspoon of salt
½teaspoon pepper
¼ teaspoon powdered ginger
420gm can chicken soup
450 gm can pineapple pieces
¼ cup white vinegar
1½ cups eelery, cut into chunks
1 cup green pepper, cut into chunks
3 medium onions, cut into chunks
3 medium tomatoes, peeled & cut into wedges
2 tablespoons brown sugar
1 Tablespoon of dark soy sauce
2 tablespoons of cornflour
½ cup water
Method:
Preheat oven to 180c. Cut meat into 3 cm chunks , heat oil in frypan and brown meat and garlic. Place meat into casserole, add syrup from pineapple, salt, pepper, ginger, chicken soup and ½ of vinegar. Cover and cook for 1½ hour or until meat is tender. Add celery, green peppers, and onions and cook for further 10 minutes. Add tomato wedges and pineapple pieces. Blend brown sugar, soy sauce, water, and cornflour and remaining ½ of vinegar. Stir into casserole and cook until thickened.
Stroganoff
Ingredients:
500g cubed beef
1 large onion, sliced
1 clove garlic, crushed
100g button mushrooms, halved
2 tbsp tomato paste
200g sour cream
ground pepper
Method:
In a large frying pan brown mince. Drain and saute onion and garlic in same pan until clear. Add mushrooms and return beef cubes and cook for 6-8 minutes. Add tomato paste and stir through. Add 2 tbsp water and simmer over a low heat for 8 - 10 minutes or until beef is cooked. Stir through sour cream. Return to heat and warm through, but don't let it simmer or boil. Season with pepper and serve over hot buttered noodles.
Contributed by Anne, Melbourne, 6th January 2008
500g cubed beef
1 large onion, sliced
1 clove garlic, crushed
100g button mushrooms, halved
2 tbsp tomato paste
200g sour cream
ground pepper
Method:
In a large frying pan brown mince. Drain and saute onion and garlic in same pan until clear. Add mushrooms and return beef cubes and cook for 6-8 minutes. Add tomato paste and stir through. Add 2 tbsp water and simmer over a low heat for 8 - 10 minutes or until beef is cooked. Stir through sour cream. Return to heat and warm through, but don't let it simmer or boil. Season with pepper and serve over hot buttered noodles.
Contributed by Anne, Melbourne, 6th January 2008
Stuffed Cabbage Rolls
Ingredients:
2/3 cup water
1/3 cup uncooked rice
8 cabbage leaves
500g ground beef mince
1/4 cup chopped onion
1 egg slightly beaten
1 tsp salt
1/4 tsp black pepper
400g can condensed tomato soup.
Method:
In a medium saucepan, bring the water to the boil, add the rice, stir, reduce heat, cover and simmer for 20 minutes. Bring a large wide saucepan of lightly salted water to a boil, add the cabbage leaves and cook for 2-4 minutes until just softened, drain. In a medium mixing bowl, combine the ground beef mince, 1 cup cooked rice, onion, egg, salt, pepper and 2 tablespoons of the tomato soup; mix thoroughly. Divide mixture evenly between the cabbage leaves, roll and secure with toothpicks or kitchen string. Place rolled rolls in a large skillet over medium heat, pour remaining soup over the top, cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often. I did find it a bit bland so next time will add some chilli for a bit of a kick, but add what you like. Enjoy.
Contributed by Annette Kemp
2/3 cup water
1/3 cup uncooked rice
8 cabbage leaves
500g ground beef mince
1/4 cup chopped onion
1 egg slightly beaten
1 tsp salt
1/4 tsp black pepper
400g can condensed tomato soup.
Method:
In a medium saucepan, bring the water to the boil, add the rice, stir, reduce heat, cover and simmer for 20 minutes. Bring a large wide saucepan of lightly salted water to a boil, add the cabbage leaves and cook for 2-4 minutes until just softened, drain. In a medium mixing bowl, combine the ground beef mince, 1 cup cooked rice, onion, egg, salt, pepper and 2 tablespoons of the tomato soup; mix thoroughly. Divide mixture evenly between the cabbage leaves, roll and secure with toothpicks or kitchen string. Place rolled rolls in a large skillet over medium heat, pour remaining soup over the top, cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often. I did find it a bit bland so next time will add some chilli for a bit of a kick, but add what you like. Enjoy.
Contributed by Annette Kemp
Sweet & Sour Meatballs
Ingredients:
2 small carrots
1 large onion
1 small green capsicum
1 small red capsicum
1 small tomato, peeled and chopped
6 level dessertspoons sugar
1 teaspoon soy sauce
1/4 cup pineapple juice
2 level dessertspoons corn flour
3/4 cup lemon juice
2 pineapple slices, cut into pieces
500g mince
1 large onion, finely chopped
2 egg yolks, beaten
Method:
Cut carrot, onion, capsicum and pineapple into small wedges. Boil carrot and onion in salted water for five minutes. Add capsicum. Cook for three minutes. Drain. Mix tomato, sugar, soy sauce and pineapple juice. Heat gently. Mix cornflour to a paste with water, add lemon juice and add to sauce. Stir gently until nearly boiling. Add drained vegetables, simmer for two minutes, stir in pineapple pieces. Mix finely chopped onion into mince. Roll into small balls. Dip in the beaten egg then into cornflour and sauté in a little hot oil until browned all over. Drop into sauce and cook gently for 20 minutes. Serve with fluffy boiled rice.
2 small carrots
1 large onion
1 small green capsicum
1 small red capsicum
1 small tomato, peeled and chopped
6 level dessertspoons sugar
1 teaspoon soy sauce
1/4 cup pineapple juice
2 level dessertspoons corn flour
3/4 cup lemon juice
2 pineapple slices, cut into pieces
500g mince
1 large onion, finely chopped
2 egg yolks, beaten
Method:
Cut carrot, onion, capsicum and pineapple into small wedges. Boil carrot and onion in salted water for five minutes. Add capsicum. Cook for three minutes. Drain. Mix tomato, sugar, soy sauce and pineapple juice. Heat gently. Mix cornflour to a paste with water, add lemon juice and add to sauce. Stir gently until nearly boiling. Add drained vegetables, simmer for two minutes, stir in pineapple pieces. Mix finely chopped onion into mince. Roll into small balls. Dip in the beaten egg then into cornflour and sauté in a little hot oil until browned all over. Drop into sauce and cook gently for 20 minutes. Serve with fluffy boiled rice.
Sweet Lamb Curry 1
Ingredients:
2 tsp olive oil
1 large onion, diced
1 clove garlic, crushed
2-3 tbsp curry powder
1/2 cup fruit chutney
1 green apple, peeled, cored and dice
750g diced lamb
1/2 cup sultanas
1-1/2 cups beef stock
Method:
Sauté onion and garlic in oil until tender. Add curry powder and chutney, and stir until well combined. Add apple, lamb and sultanas and stir well. As the stock and slowly bring to the boil. Reduce heat and simmer uncovered for 1-1/4 - 1-1/2 hours until meat is tender and liquid has thickened. Serve over steamed rice.
Contributed by Anne Fergusson, 28th September 2013
2 tsp olive oil
1 large onion, diced
1 clove garlic, crushed
2-3 tbsp curry powder
1/2 cup fruit chutney
1 green apple, peeled, cored and dice
750g diced lamb
1/2 cup sultanas
1-1/2 cups beef stock
Method:
Sauté onion and garlic in oil until tender. Add curry powder and chutney, and stir until well combined. Add apple, lamb and sultanas and stir well. As the stock and slowly bring to the boil. Reduce heat and simmer uncovered for 1-1/4 - 1-1/2 hours until meat is tender and liquid has thickened. Serve over steamed rice.
Contributed by Anne Fergusson, 28th September 2013
Sweet Lamb Curry 2
Ingredients:
2 tablespoons vegetable oil
1 brown onion, finely chopped
2 to 3 tablespoons mild curry powder
500g cooked lamb, diced
1/2 cup fruit chutney
1 Granny Smith apple, peeled, cored, finely chopped
1/2 cup sultanas
1/2 cup chicken stock or water
Plain yoghurt, to serve
Method:
Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 2 to 3 minutes or until tender. Increase heat to high. Add curry powder and lamb. Cook, stirring with a wooden spoon, for 5 to 6 minutes or until browned. Stir in chutney, apple, sultanas and stock or water. Bring to the boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until mixture thickens. Serve over steamed rice with a dollop of yoghurt on top.
From the April 2014 Journal
2 tablespoons vegetable oil
1 brown onion, finely chopped
2 to 3 tablespoons mild curry powder
500g cooked lamb, diced
1/2 cup fruit chutney
1 Granny Smith apple, peeled, cored, finely chopped
1/2 cup sultanas
1/2 cup chicken stock or water
Plain yoghurt, to serve
Method:
Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 2 to 3 minutes or until tender. Increase heat to high. Add curry powder and lamb. Cook, stirring with a wooden spoon, for 5 to 6 minutes or until browned. Stir in chutney, apple, sultanas and stock or water. Bring to the boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until mixture thickens. Serve over steamed rice with a dollop of yoghurt on top.
From the April 2014 Journal
Swiss Steak
Ingredients:
1kg round steak, about 3cm thick
1/4 cup plain flour
1 tsp salt
1/4 tsp ground black pepper
3 tbsp vegetable oil
1 large onion, diced
1 can diced tomatoes
Half a green capsicum, diced
Method:
Cut steak into six evenly sized pieces. Combine flour, salt, and pepper in a plastic bag; add the meat and shake to coat. In a large frying pan brown meat in the hot oil. Add onion and tomatoes; cover and cook over low heat for 1-1/2 hours, or until meat is fork tender. Add capsicum; cook for 15 minutes longer. Skim off excess fat. Taste and adjust seasoning.
Contributed by Anne in Melbourne, 11th July 2014
1kg round steak, about 3cm thick
1/4 cup plain flour
1 tsp salt
1/4 tsp ground black pepper
3 tbsp vegetable oil
1 large onion, diced
1 can diced tomatoes
Half a green capsicum, diced
Method:
Cut steak into six evenly sized pieces. Combine flour, salt, and pepper in a plastic bag; add the meat and shake to coat. In a large frying pan brown meat in the hot oil. Add onion and tomatoes; cover and cook over low heat for 1-1/2 hours, or until meat is fork tender. Add capsicum; cook for 15 minutes longer. Skim off excess fat. Taste and adjust seasoning.
Contributed by Anne in Melbourne, 11th July 2014
Taco Salad
Taco salads are very fast and easy to make and are great for casual lunches. Basically just a huge taco, layered in a pie or shallow casserole dish it can also be used as a dip for parties.
Method:
Prepare some mince with taco seasoning, following the directions on the packet. For a vegetarian version substitute a large tin of red kidney beans for the mince. Place in the base of a shallow casserole dish. Next add a layer of diced tomato and onion, a layer of shredded lettuce and a layer of grated cheese. Top with mashed avocado and a layer of sour cream. Top with crushed corn chips.
To serve, surround the dish with corn chips or tortillas that have been torn into bite size pieces. Let everyone help themselves, using the corn chips or tortillas to dip into the salad.
Method:
Prepare some mince with taco seasoning, following the directions on the packet. For a vegetarian version substitute a large tin of red kidney beans for the mince. Place in the base of a shallow casserole dish. Next add a layer of diced tomato and onion, a layer of shredded lettuce and a layer of grated cheese. Top with mashed avocado and a layer of sour cream. Top with crushed corn chips.
To serve, surround the dish with corn chips or tortillas that have been torn into bite size pieces. Let everyone help themselves, using the corn chips or tortillas to dip into the salad.
The Tastiest Meatballs Ever
Ingredients:
1 200ml bottle sweet chilli sauce
1 200ml jar cranberry jelly
500g mince
1 egg, beaten
1 tsp sale
1/4 tsp pepper
1/2 cup fresh breadcrumbs
1/2 small onion, grated
1 tbsp finely chopped parsley
1/4 cup milk
Oil for browning
Method:
Pour sweet chilli sauce and cranberry jelly into a medium saucepan over a low heat and stir to combine. Mix other ingredients together. Roll teaspoonfuls into meatballs. Heat oil in a shallow fry pan and brown meatballs all over. Gently add to sauce. Simmer 15 minutes until meatballs are cooked through. Serve hot over steamed rice or cold as an appetiser.
Note: This recipe is great for using up the jar of cranberry jelly leftover from Christmas, the one we all buy new each year that just sits on the Christmas dinner table looking lovely, but that no one touches.
Contributed by Cath Armstrong
1 200ml bottle sweet chilli sauce
1 200ml jar cranberry jelly
500g mince
1 egg, beaten
1 tsp sale
1/4 tsp pepper
1/2 cup fresh breadcrumbs
1/2 small onion, grated
1 tbsp finely chopped parsley
1/4 cup milk
Oil for browning
Method:
Pour sweet chilli sauce and cranberry jelly into a medium saucepan over a low heat and stir to combine. Mix other ingredients together. Roll teaspoonfuls into meatballs. Heat oil in a shallow fry pan and brown meatballs all over. Gently add to sauce. Simmer 15 minutes until meatballs are cooked through. Serve hot over steamed rice or cold as an appetiser.
Note: This recipe is great for using up the jar of cranberry jelly leftover from Christmas, the one we all buy new each year that just sits on the Christmas dinner table looking lovely, but that no one touches.
Contributed by Cath Armstrong
Tomato Lamb Chops
Ingredients:
Lamb chops
1 bottle passata
Mixed herbs to taste
1/2 cup water
1kg potatoes, peeled and quartered
Method:
Brown lamb chops quickly in the frying pan. Place in a baking dish, pour over passata, sprinkle with herbs. Add a water and potatoes. Cover with foil and cook at 200 degrees Celsius for one and a quarter hours. The meat is so soft and tender the kids love it.
Contributed by Melinda, 8th April 2010
Lamb chops
1 bottle passata
Mixed herbs to taste
1/2 cup water
1kg potatoes, peeled and quartered
Method:
Brown lamb chops quickly in the frying pan. Place in a baking dish, pour over passata, sprinkle with herbs. Add a water and potatoes. Cover with foil and cook at 200 degrees Celsius for one and a quarter hours. The meat is so soft and tender the kids love it.
Contributed by Melinda, 8th April 2010
Yorkshire Meat Pancakes
Ingredients:
4 eggs, separated
250g minced steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
1 small onion, very finely chopped
3 teaspoons Worcestershire sauce
6 teaspoons chopped fresh parsley
1/2 teaspoon dried basil
9 teaspoons vegetable oil
Method:
In a large mixing bowl, beat the egg yolks until pale and thick. Fold in the minced steak, salt, pepper, baking powder, onion, Worcestershire sauce, parsley and basil and stir until the ingredients are thoroughly combined. Beat the egg whites until they form stiff peaks. Using a metal spoon, gently fold them into the beef mixture. In a large frying pan, heat the oil over moderate heat. Drop spoonfuls of the steak mixture into the hot oil and fry for 3 minutes or until the pancakes are puffed up and brown at the edges. Turn and fry for a further 2 to 3 minutes. Drain on kitchen paper and keep warm while you fry the remaining steak mixture in the same way.
Contributed by Jaii Jeffries, 9th October 2008
4 eggs, separated
250g minced steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
1 small onion, very finely chopped
3 teaspoons Worcestershire sauce
6 teaspoons chopped fresh parsley
1/2 teaspoon dried basil
9 teaspoons vegetable oil
Method:
In a large mixing bowl, beat the egg yolks until pale and thick. Fold in the minced steak, salt, pepper, baking powder, onion, Worcestershire sauce, parsley and basil and stir until the ingredients are thoroughly combined. Beat the egg whites until they form stiff peaks. Using a metal spoon, gently fold them into the beef mixture. In a large frying pan, heat the oil over moderate heat. Drop spoonfuls of the steak mixture into the hot oil and fry for 3 minutes or until the pancakes are puffed up and brown at the edges. Turn and fry for a further 2 to 3 minutes. Drain on kitchen paper and keep warm while you fry the remaining steak mixture in the same way.
Contributed by Jaii Jeffries, 9th October 2008