4 rump steak fillets, asks butcher to cut equal size
200 g blue vein cheese
1 packet salad mix
1 packet tomatoes medley
2 long egg plants, cut into bite size
100 g paprika
1 brown onion, sliced
1 heads garlic, seperated into cloves (unpeeled)
3 tablespoons vegetable oil
3 cups beef broth
3 1/2 tablespoons all-purpose flour
1/4 cup water
2 teaspoons balsamic or other red-wine vinegar
Preheat oven to 230 C. Pat rump roast dry and season with salt and pepper. Put meat in a roasting pan, and scatter sliced onion around it. In another roasting pan toss egg plants with paprika. Mix well and roast in upper third of oven, stirring once, 20 minutes.
Put meat in the oven roast for, 20 minutes. Reduce temperature to 150 degrees and put 50 g blue vein cheese to melt on top of steak. For medium-rare meat 130 degree and vegetables are golden, about 20 to 25 minutes. Transfer meat and vegetables to a platter and keep warm, covered loosely with foil.
Make gravy: add broth to meat roasting pan and deglaze pan over high heat, scraping up browned bits. In a small bowl, whisk together flour and water and add to simmering broth in a stream, whisking. Add vinegar and simmer, whisking, 3 minutes. Strain gravy through a fine sieve and spoon the gravy onto plate with rump, egg plants and salads.
800g MSA Australian Beef Rump Steak
5 Tbsp olive oil
375g bottle Woolworths Select Mustard & Herb Marinade or Stir Fry Sauce
500g Woolworths broccoli, cut flowered
4 soft ripe pears, cut quarter
1/2 cups bourbon whiskey + 5 Tbsp water
12 figs, cut into half
250g button mushrooms, sliced
1/2 cup beef stock or water
Pre heat oven 190 deg. Place figs and jam on baking lined tray to bake until tender about 10 – 15 mins. Remove and cover with foil to keep warm. Meanwhile, put whiskey + water and pear in a saucepan on low heat, until pears are softer about 10 mins.
Trim excess fat from steaks and slice into even pieces. Place into a dish. Pour 1 cup of marinade over, cover and refrigerate for 40 mins. Meanwhile, boil or microwave the broccoli until tender. Drain, season and keep warm.
Heat a non-stick frying pan with half butter and oil over medium heat. Drain marinade from steaks, wiping off as much as possible. Reserve marinade. Cook steaks for 4 mins on the first side. Turn and cook for 3 mins on second side or until cooked to your liking. Remove from pan, cover to keep warm. Wipe pan with paper towel.
Return pan to heat and add remaining butter. Cook mushrooms until golden, add reserved marinade and stock or water. Bring to the boil. Simmer for 4 mins. Spoon broccoli, figs, pears and the steak onto plates. Spoon over mushroom sauce to serve.
For the lamb
400 g lamb loin, pieces
salt and freshly ground black pepper
50 g butter
1 Tbsp olive oil
2 star anise
2 sprigs fresh thyme
110 ml beef stock
For the sautéed sweet potatoes
1 medium sweet potatoes, cut to 2 cm height in size
50 g butter
2 Tbsp olive oil
½ onion, very finely chopped
2 star anise
300 g red grapes
A packet of fresh salad mix
For the lamb loin, preheat the oven to 220C. Season the lamb loin all over with salt and freshly ground black pepper, to taste. Heat the butter and oil in grill frying pan over a medium heat. Add the seasoned lamb and fry for 6-8 minutes, turning regularly, until browned on all sides.
Add the star anise and thyme, then transfer the lamb loin to baking tray and put in oven and cook for 8 – 9 minutes (for medium), or until cooked to your liking. Remove from the oven and set the lamb aside on a warm plate to rest for 10 minutes. Reserve the juices in the tray.
Meanwhile, add the beef stock and the reserve juice to the sauce pan and bring to a simmer, until the volume of liquid has reduced by half and the pan juices have thickened. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
For the sautéed sweet potatoes, heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming, add the onion and fry for 1-2 minutes, or until just softened. Add the star anise, cut sweet potato and fry, stirring regularly, for 4-5 minutes, or until the sweet potato are tender and golden-brown. Remove the star anise and discard (or rinse and save for another recipe).
To serve, place wash and dry salads first. Place the lamb loin on top of salads and put red grapes around it. Then the sautéed sweet potato in the centre, drizzle the reduced pan juices.
Bought agnolotti pasta frozen, cook as per instruction on package
kale, stem removes, chopped leaves
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
Cook agnolotti pasta as per package and blanch kale in the same hot water. In the meantime, peel the red onion and garlic clove then chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.
Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice. Once cook to al dente, remove agnolotti and place in a plate. Remove the kale from the hot water and add to the sauce.
Stir the sauce well and cover the pan. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add agnolotti back to the hot pan.
Cover again and leave agnolotti simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place agnolotti onto warm small bowl and spoon a one small ladle of the orange sauce on to it. Serve immediately.
2 racks beef spare ribs
4 bird’s-eyes chilies
6 long red chilies
2 garlic cloves
125 ml (½ cup) truffle infused olive oil or just olive
125 ml (½ cup) apple cider vinegar
2 Tbs white sugar
½ lemon, juiced
A few dash of Tobacco sauce about 6-8 dashes
2 Tsp chili flakes and powder
Process chilies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar,tabasco sauce and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chili flakes and powder and remaining oil and cook for 1 minute. Cool 5 minutes before marinade ribs. Now rub into ribs to coat. Cover and refrigerate for 4 hours or overnight.
Preheat a barbecue grill to high. Shake excess marinade off ribs, then add to grill and cook turning the other side, brushing continuously with kicking ass chili sauce, on each side about 40 minutes or until cooked to your liking. Serve with blue vein grill figs and salads.Use the extra kicking ass sauce for salad or just olive oil and season with salt & pepper.
To grill figs:
12 figs, wash and dry
bourbon to dash
blue vein cheese
Cut figs in half, pour a drop of bourbon and put some cheese on top and grill till cheese melt.
Note: This recipe is for those who can take extra hot. If you cant omit bird eyes chilli, Tabasco sauce and chilli flakes. I have made this recipe to my palette and liking.
22 chicken drummettes
80-100 ml apple cider vinegar
2 Tbs red wine vinegar
1 can coca cola
6 Tbs chili powder
4 Tbs ground black pepper
2 Tbs manuka honey
1 Tbs ground cinnamon
1 Tbs Worcestershire sauce
2 Tsp sweet paprika
2 Tsp cumin
a pinch of salt
spray olive oil
Put the drumettes in to double plastic bag with the marinade. Move the drumettes around in the bag until they are well marinade for 4 -8 hrs, during the time; toss drumettes in bag to marinade.
Pre heat oven 200 deg. Line a baking sheet, double layer aluminum foil on tray and spray some olive oil. Then place drumettes. Bake for about an hour uncovered, until the drumettes are tender and has a nice char color. Serve with rice and sweet and sour tau foo with vegetables or as appertiser with sweet chili sauce.
(Note recipes for sweet and sour tau foo with vegetables can be found in rice/mushroom/world menu category and sweet chili sauce can be found in Coca cola BBQ ribs under meat catogery).