4 rump steaks
2 Tsp olive oil
2 bunch asparagus, ends trimmed and cut
75 ml white wine
75 ml Worcester sauce
1 clove garlic, peeled and crushed
250 g button mushroom
2 Tbsp lemon juice
2 Tbsp extra olive oil for steaks
2 Tbsp tomatoes relish homemade or can buy
Salt and pepper to taste
Put the steaks in the dish, then mix the white wine, Worcestershire sauce, garlic, salt and pepper together; then pour this over the steaks. Cover with cling wrap, then place in the fridge for a few hours or, overnight. To cook steaks drain and dry them with kitchen paper, reserving the marinade.
Preheat the frying pan. When hot add oil, button mushroom and lemon juice; fry mushroom gently just caramelise it. Remove from pan; place in a plate, cover loosely with foil; then add steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only (for 4 minutes on each side and extra 2 minutes before removing them to make sure its not too rare).
Test the steaks with finger: Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, put together with mushroom to rest steaks for 5 minutes before serving. Add the reserved marinade to the pan and let it bubble and reduce by about half. Meanwhile, boil water and cook asparagus with a pinch of salt. To serve, place the steaks on plates, top steaks with the reduce marinade, place button mushrooms,asparagus and tomatoes relish on the side.
1 Tbsp Extra Virgin Olive Oil
2 slices bacon, chopped
2 shallots, finely chopped
2 kg minced beef
1 leek finely chopped
250 g button mushrooms, quartered
1 bay leaf
2 Tbsp chopped thyme
Salt and pepper
1 1/2 cups Pinot Noir or dry red wine
2 cups beef stock
1 Tbsp Worcestershire sauce
4 Tbsp butter, diveded
2 Tbsp flour
1 egg, beaten to glazed
2 sheets of puff pastry
1 packet salad mix
Pre heat oven 200 C. Heat oil and 2 tablespoon butter in a Dutch oven over medium-high heat. Add bacon and crisp 2-3 minutes then add beef and brown well. Add shallots, leek, mushrooms, bay and thyme to the pan. Cook vegetables 7-8 minutes to soften, then season with salt and pepper. Add wine to the pan and scrape up drippings, let reduce 1-2 minutes, then add in stock and Worcestershire sauce.
In a small pan, melt 2 tablespoons butter and combine with flour, whisk 1 minute then pour the roux into beef mixture. Stir to combine and thicken. Preheat oven with rack in center of the oven. Scoop the meat into a casserole dish with one pastry inside. Top the meat with another pastry and glazed with egg. Place under oven, until cook and brown the pastry. Serve with salads.
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.
Ingredients 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.
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.
1/2 (1.5 liter) bottle of normal Coca-Cola
1 large Spanish onion, quartered
6 cloves garlic, peeled and smashed
2 dried bay leaves
1 Tbsp whole black peppercorns
2 racks baby back ribs
For basting ribs
use the marinade plus
2 Tsp sweet paprika
2 Tsp cumin
2 Tsp ground cinnamon
100 ml apple cider vinegar
FOR the sauce
5 Tbsp unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1/2 cup apple cider vinegar
2 Tablespoons brown sugar
1/2 Tablespoon dijon mustard
1 Tablespoon Worcestershire sauce
1/2 remaining coca cola
Kosher salt & freshly ground black pepper, to taste
Place ribs in a large glass or baking tray and pour 1/2 bottle of Coca-Cola over them with onion, garlic, dried bay leaves, black peppercorns. Reserve the marinade for basting, add sweet paprika, cumin, cinnamon and apple cider vinegar when you are ready to grill. Also reserve the remaining half coca cola for a sauce to be made later. Let the ribs marinate overnight, tightly covered with plastic wrap and refrigerated.
To make the sauce combine the butter, onion, garlic, apple cider, mustard, brown sugar, Worcestershire sauce, and the remaining coca cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.
Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.
To grill; drip dry ribs from the marinade, then grill over high heat turning often, until charred on the outside, about 10 – 15 minutes, turn grill lower and basting with the uncooked marinade until the outside is crispy, turning often about 1hr. Brush the ribs with a little sauce, cover the ribs with foil and let rest on the turn off hot grill for 5 minutes before cutting into individual ribs and serve the rest of the sauce on the side.
For caramelise ribs, coat ribs with the sauce and cook for another 5- 10 minutes.
To make potatoes au gratin:
3 medium thinly sliced peeled baking potatoes
1 Tbs melted butter and half clove garlic to grease ramekin dish
5 Tbs sour cream
salt and cracked black pepper
1 cup thickened cream
1/8 Tsp dijon mustard
2 Tbsp grated mozarella
Prepare the dish: Preheat oven to 160°C. Lightly grease ramekin dish with butter. Rub the cut side of garlic around the base and side of the dish. Thinly slice the potatoes.
Assemble the gratin: Arrange a layer of potato slices over the base of the dish, overlapping slightly. Repeat to make 3 more layers. Combine two cream with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving. Season with salt and pepper.
To make baked poatoes:
dont cut skin and par boiled, season with salt & pepper. Then bake in the oven with the gratin.
To make the sweet chili sauce:
1/2 cup white vinegar
1/2 cup white sugar + extra if not sweet about 2 tsp
3 Tbsp. fish sauce
2 Tbsp. red wine vinegar
2 Tbsp lemon juice
3 cloves garlic, minced
1/2 to 1 Tbsp. dried crushed chili (2 to 3 Tbsp. makes spicy-hot sauce)
500g long fresh red chillies, stems trimmed
2 small bird eyes chillies (chilli padi) omit if cant take extreme hot
Halve 250g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining and bird eyes chillies. Coarsely chop and place in the food processor. Add garlic,lemon juice, fish sauce and both the vinegar. Process until finely chopped.
Place all ingredients and caster sugar in a sauce pan. Bring to a boil. Reduce heat to medium and let boil for 10 minutes, stirring, for 5 minutes or until the sugar dissolves or until reduced by half and taste-test. (Note that the vinegar will be quite pungent as it burns off).
You should taste “sweet” first, followed by sour, then spicy and salty. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more chili. Pour into sterilised airtight bottles and use when ever for other dishes.