Try some of our famous in store recipes.

 

Planning the Perfect BBQ


Relaxing barbeques are a part of Australian life as we know it, and there is nothing quite like throwing a juicy steak or kebab on the hot plate and relaxing with friends on the weekend. BBQs are easy to prepare and enjoyed by everyone. Below are some preparation and cooking tips which will help make your weekend BBQ much more enjoyable and tasty for all of your guests.


Meat Preparation:

- Trim meat of any fat.
- Frozen meat doesn't need defrosting, just allow extra cooking time and test accordingly.
- For extra flavour, marinate meat for kebabs before threading onto skewers.
- Soak bamboo skewers in water for about an hour to stop them charring.
- Rub meat with olive oil and season with salt and pepper before grilling.

 

Keeping it Tender:


- Don't turn meat too often or use too low a heat as meat will stew and toughen due to lack of time and heat needed to seal in juices.
- Test meat by pressing with blunt tongs; don't cut with a knife as juices will escape causing dryness.
- For extra tenderness and flavour marinate meat in a wine or citrus juice marinade.
- Speed up the marinating time by around half by placing the meat in a plastic bag, seal and massage-in marinade for a few minutes then place in coldest part of fridge for around 30 minutes.

Extra Hints:


- Throw a few green gum leaves on the fire (if using a wood BBQ) to give an Aussie bush flavour.
- Oil the grill, hotplate or foil to prevent food sticking. When using foil to wrap food, place food on the shiny side, allowing the dull side to face the heat.

Source: www.msagrading.com


How to Cook the Perfect Steak

Before Cooking

- Steaks should be at least 21mm thick.
- Always defrost steaks in fridge if frozen.
- If using a pan, it should be heavy based.
- Heat pan, grill or BBQ to hot before putting steaks on.
- There should always be plenty of sizzle when cooking steaks.

Cooking very thick steaks


- Brown all sides on a hot pan/BBQ plate.
- Slightly reduce heat and cook as required.

Cooking – Test when to take out of the pan by using the back of the tongs or a steak thermometer to measure the temperature in the middle of the steak. Do not poke, prod or pierce as this will dry out the steak. The chart below indicates how to cook a steak to your liking, as advised by MSA.

After cooking – Position steaks in a warm place, or cover with foil and rest for 3-5 minutes.

 

How your steak should look

Cooking tips

Rare:
- Cook for a few minutes per side (depending on thickness).
- Turn only once.
- Cook until steak feels ‘very soft’ with back of tongs.
- Internal temperature approximately 35°C.

Medium Rare:
- Cook on one side until moisture is just visible on top surface.
- Turn only once.
- Cook on other side until surface moisture is visible.
- Cook until steak feels ‘soft’ with back of tongs.
- Internal temperature approximately 45°C.

Medium:
- Cook on one side until moisture is pooling on top surface.
- Turn once only.
- Cook on second side until moisture is visible.
- Cook until steak feels ‘springy’ with back of tongs.
- Internal temperature approximately 55°C.

Medium Well:
- Cook on one side until moisture is pooling on top surface.
- Turn and cook on second side until moisture is pooling on top.
- Reduce heat slightly and continue to cook until steak feels ‘firm’ with back of tongs.
- Internal temperature approximately 65°C.

Well Done:
- Cook on one side until moisture is pooling on top surface.
- Turn and cook on second side until moisture is pooling on top.
- Reduce heat slightly and continue to cook until steak feels ‘very firm’ with back of tongs.
- Internal temperature approximately 75°C.

 

Beef Recipes

Joshy’s Famous Ox-Tail Stew Recipe!

 

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1   Full Ox-tail trimmed of excess fat                                                                   

1   Tin Whole Peeled Tomatoes                                    

2   tbs Tomato Paste                                                                                                 

2   tbs Minced Garlic                                                                     

1   Sliced Onion                                                                                                            

2   tsp Italian Mixed Herbs

Plain Flour

Olive Oil

Salt & Pepper

 

Place the flour and Ox-Tail pieces into a plastic bag and shake until all pieces are coated.

Using the Olive Oil, brown off the ox-tail pieces in the pan.

Add the rest of the ingredients into a slow cooker or camp oven along with the ox tail and stew for 4 hours.

 

Perfect in the Camp Oven!

 

Healthy Meatloaf

 

                                                 

 

500g Beef Diet Mince

1 Cup Fresh Wholemeal Breadcrumbs

1 Small Brown Onion grated

1 Carrot grated

2 tbs Tomato Sauce

2 tbs chopped Parsley

1 Egg lightly beaten

¼ cup BBQ Sauce

 

Preheat oven to 180 degrees C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg ina large bowl.  Season with salt and pepper. Using clean hands, mix until well combined.


Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 min or until firm to touch.   Remove from oven.  Drain excess fat.

 

Spoon BBQ sauce over top of meatloaf.  Return to oven and cook for a further 10 min or until top is glazed. Stand on tray for 5 minutes before slicing.

Serve with steamed vegetables and chat potatoes.

 

Perfect midweek dinner!

 

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Lamb Recipes

Slow Cooked Lamb Shanks



Ingredients:

6 Lamb Shanks (marinated in Italiano if from LY)

1 tsp olive oil

1 onion, diced

4 cloves garlic, crushed

2 tbsp tomato paste

2 x 400g tin diced tomatoes

1 cup beef stock

1 tbsp fresh rosemary leaves

Method:

Heat olive oil in a small saucepan over medium heat and then add the onion. Stir until onion becomes translucent.

Add garlic and continue cooking for another three minutes.

Add tomato paste and stir through and continue cooking for another two minutes.

Add diced tomatoes and beef stock. Stir through and bring up to the boil then take off the heat.

Place the lamb and rosemary leaves into the slow cooker and pour tomato sauce over the top.

Cook on low for 8 hours.

Serve with Mash and Green beans.

 

Cola Marinated Lamb Chops

 

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1 kg LYB’s Lamb Loin or Shoulder Chops                                                            

Salt

Pepper

1 x 375 ml can of cola

100ml red wine

1 sprig rosemary

15ml olive oil

 

Season your lamb chops with salt and pepper.  In a bowl, combine the cola, red wine, rosemary and a tiny bit of olive oil.  Put the lamb chops in a bowl with the marinade, then cover with cling wrap and refrigerate, for 30 minutes.

Cook on a hot barbeque for approximately 1 minute each side of the lamb chop and serve with a salad.  Don’t forget to rest the chops before serving!

 

Source: Bobby Jewell

 

Jumbuck Stew


A tasty winter warmer that is great served with damper or green beans.   Serves 5-6.


1kg           lamb shoulder chops or forequarter chops (trimmed)
2 tbs         flour
salt & pepper
1 tsp         curry powder
¼ tsp        ground ginger
2 tbs         oil (preferably light olive)
1              large onion, sliced
1 tbs         brown vinegar
2 tbs         tomato sauce
2 tbs         worcestershire sauce
1 tbs         brown sugar
½             cup stock
500g         pumpkin, peeled and cut into large pieces



Mix flour with 1 teaspoon salt, pepper, curry powder and ginger and coat chops with mixture.
Heat half the oil in a saucepan and brown lamb on each side. 

Remove tp a plate.                                                                         
Cook onion gently in pan until soft.
Mix vinegar, sauces, sugar and stock.                                  

Layer lamb and onion in casserole dish and pour liquid mixture on top.
Cover and cook in a moderately slow (160 degrees) oven for 1 hour.
Add pumpkin and cook for another 30 minutes.

Serve with hot damper or green vegetables.

Lamb Kofta

 

500g Long Yard’s Lamb Mince

1 Onion, finely chopped

1 Garlic clove crushed

1 Egg

1 tbs chopped flat leaf parsley

1 tbs chopped fresh mint

¼ tsp ground Cumin

¼ tsp ground cinnamon

Salt and Pepper

8 Pre soaked Wooden Skewers

 

Yogurt Dip

2/3 cup Greek Yogurt

3 tsp Olive Oil

½ Cucumber coarsely grated

1 Garlic clove crushed

 

Mix the mince, onion, garlic, egg, herbs, spices and salt and pepper into a bowl. Bind the mixture together using your hands. Divide the mixture into 8 equal balls then shape them into 8cm long sausages.  Push a skewer through the middle of each one then squeeze the sausage around the skewer to make sure firm.  Place on a tray, cover and refrigerate for at least 20 min.

Make the dip by blending the yogurt with the olive oil, then adding the cucumber and garlic.  Mix well then chill until ready to serve.

When ready to cook, heat BBQ grill to high, brush Kofta’s with olive oil then place on grill. Reduce heat to low. Cook turning occasionally for 10 minutes or cooked through.  Transfer to a tray, cover with foil and rest for 5 minutes.  Serve as entree with yogurt dip.

 


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Pork Recipes

Glazed Christmas Ham

 

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With the Christmas season upon us, we thought it timely to include a recipe idea for a glazed ham. Of course, you don’t need to glaze your ham, they’re beautiful served as they are, but if you’re after something a little different, this recipe will fit the bill.


A whole leg of ham will serve 20+.

  • Preheat oven to 160°C.
  • Combine grated orange zest, orange juice, mustard, sugar and cinnamon.
  • Remove skin from ham and score fat in a diamond shape.
  • Press a clove into the centre of each diamond shape.
  • Spread glaze over ham.
  • Bake for up to 2 hours, basting the ham with the glaze every 20 minutes.

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Ingredients

  • 1 cooked leg of ham
  • Zest and juice of 1 orange
  • 2 tablespoons Dijon or grain mustard
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons dried cloves

Note: Keep an eye on the oven temperature as the glaze can burn quickly if the oven is too hot.

 

Prort Fillet

 

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150g prunes, pitted and chopped
1 tablespoon port
2 x 300g pork fillets
1 tablespoon olive oil
salt and pepper

chopped rosemary

 

Preheat the oven to 200°C (180°C fan-forced).

Combine prunes with port in a small bowl, (best left to soak for 1 hour)

Use a clean knife-sharpening steel or metal rod to push a hole through the centre of the pork fillets and create a hole; stuff hole with prunes. Brush pork with oil and roll in Salt, Pepper and Rosemary to season.

Heat a medium frying pan over medium high heat and cook pork for 1 minute on each side to seal.

Transfer pork to a greased baking dish and roast for 15 minutes or until cooked to taste.

 

Smokey BBQ Pork Ribs 

 

                                    

 

2   Full Pork Ribs                                                                  

1 Cup Water

Marinade or BBQ Sauce for basting   

                           

Preheat your oven to 180 degrees

 

Cut the ribs into 3 bone pieces. Brush them with some BBQ sauce or a purpose bought Marinade.

Place the ribs in an oven proof roasting tray

 

Pour the water into the roasting tray to a depth of 1cm (reserve the remaining for later)

Cover with tight fitting foil and bake in the oven for 2 and half hours, turning once halfway through cooking (top up with the remaining water at the halfway point if needed).

After 2 and a half hours remove the foil and coat with more BBQ sauce and bake in the oven for a further 15 minutes, turn, baste with BBQ sauce and roast for a further 15 minutes.

After 3 hours of cooking in the oven your BBQ pork ribs will now be succulent (from the steaming) and tender (3 hour cooking time).   For the smokey flavour, flame grill them on the BBQ basting with more sauce.

 

You can pre make these ribs and refrigerate the day before if you are wanting them for a bbq or special occasion.  To reheat, just put them on the bbq and rebaste them with the bbq sauce.  Your friends will love them!

 

Pea & Ham Soup

 

 

 

1     Long Yard Woodsmoked Ham Hock                                                             

1     Brown Onion finely diced                                      

2     Carrots chopped                                                                                                 

2     Celery Sticks chopped                                              

2     Cups Yellow Split Peas – rinsed

1     Bay Leaf

10  Cups Water          

Salt & Pepper for seasoning.

 

Place split peas on bottom of slow cooker.  Add carrots, celery, onion, bay leaf and ham hock.  Cover with water.  Season with salt & pepper.

Cook on low 6-8 hours or high 4-6 hours, until meat is falling off the bone.

Remove bone. Discard fat and skin. Chop meat and return to soup.

Serve with some crusty bread rolls.

 

Sooo easy!

 


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Chicken Recipes

Charcoal Chicken

 

 

1 Whole Chicken Boned Flat, marinated in Honey Soy

- ask your friendly butcher to do this for you ;)                                                                             

 

Served on Fried Rice

2 cups cooked rice

1 cup diced bacon

1 whole onion diced

¾ cup frozen peas

1 clove garlic chopped

2 tbs soy sauce

4 eggs

Oil

Salt and pepper

Sweet Soy sauce for dressing

 

                                                                     

Place chicken onto a hot BBQ grill plate and cook 5 minutes per side.  Use a flipper to turn as it may stick to the BBQ.  Turn the heat to low and cook for a further 5 minutes each side.  Place on a chopping board, cover with foil and let rest.

 

Fried Rice - Whisk 4 eggs together and pour into hot greased pan, making sure the whole pan is covered.  Once egg cooked take out with a flipper and place on chopping board.  Chop into small pieces.

Add splash of oil, bacon, onion, garlic and frozen peas to the pan and fry off until onion translucent and peas soft.  Pour in cooked rice and soy sauce and stirfry for 2 minutes.  Turn heat off and add egg pieces and salt and pepper for seasoning.

Remove foil from chicken and chop into 2cm pieces.  Serve chicken on top of rice in bowls and drizzle with Sweet Soy Sauce.

 

Pesto Pumpkin Chicken Lasagne

 

chicken lasagne.jpg

A family favourite at our house.

1 tbs Olive Oil

1 Brown Onion, finely chopped

1 Garlic Clove, crushed

500g Chicken thigh fillets, cut into 1.5cm pieces

300g Pumpkin, peeled, cut into 1.5cm pieces

250ml Thickened Cream

½ cup Basil, Cashew & Parmesan Chunky Dip (if unavailable, use bottled basil pesto)

Olive Oil, to grease

375g Fresh Lasagne sheets

150g Baby Spinach Leaves

250g Shredded Mozzarella

500g Light Ricotta Cheese

Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion softens.

Add the chicken and pumpkin and cook, stirring often, for 8 minutes or until the chicken is cooked through and the pumpkin starts to soften. Remove from heat. Stir in the cream and dip. Season with salt and pepper.

Preheat oven to 180°C. Brush a 6cm-deep, 21 x 32cm ovenproof dish with oil to grease. Spread a thin layer of chicken mixture over the base of the prepared dish. Top with 2 lasagne sheets. Spread with one-third of remaining chicken mixture. Top with one-third of the spinach and one-quarter of the mozzarella. Continue layering with remaining lasagne sheets, chicken mixture, spinach and two-thirds of the remaining mozzarella, finishing with lasagne sheets. Top with the ricotta and remaining mozzarella.

Bake in oven for 40 minutes or until golden and cooked through.

 

Get Well Chicken Noodle Soup

 

chicken soup.jpg

 

 

1 Whole Chicken cut into pieces

1 Onion chopped

2 Cloves Garlic chopped

Salt & Pepper for seasoning

6 cups water

2 cups chicken stock

1 Bunch Fresh Basil leaves

1 Package Frozen Broccoli

½ packet of fettuccine

1 Can Cream of chicken soup

 

In a large stockpot combine chicken pieces, chopped onion, chopped garlic, water, chicken stock and pepper. Bring to boil. Reduce heat to low and cook, covered, for approx 40 minutes.

Use tongs to transfer the chicken to a clean work surface.

Add packet of broccoli, fettuccine, torn basil leaves and can of cream of chicken soup to the chicken broth. Bring back to boil, stirring frequently then reduce heat. Cook until the pasta and broccoli are soft.

Cut the chicken meat from the bones. Discard Bones. Chop the chicken meat and add back to the soup.

Season with salt.  Ladle soup into serving bowls and serve immediately.

 

Teriyaki Chicken Rice Paper Rolls

Kristie’s Favourite!

 

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1 Chicken Breast                                                                               Sauce

2 tbs Thick Teriyaki Marinade                                                     2 tbs Sweet Chilli Sauce

1 tbs Honey                                                                                         ½ tsp Fish sauce

1 tsp Minced Garlic                                                                          2 tbs Lime Juice

1 tsp Peanut Oil                                                                                1 tsp Brown Sugar

1 Large Carrot Grated                                                                     1 tbs Sweet Soy Sauce

1 ½ Cups Shredded Lettuce

Rice Paper Sheets

Fresh Mint Leaves

Roasted Crushed Peanuts

 

Slice the chicken breast into small strips. Add peanut oil to pan with chicken strips, marinade, honey and garlic.  Cook until brown and remove from heat.

Place 1 sheet of rice paper in medium bowl of warm water until softened.  Lift sheet carefully from water and place on a cutting board.  Place 2 strips chicken horizontally in centre of rice paper, top with carrot, lettuce, mint leaves and peanuts. Fold corner facing you over filling, roll rice paper to enclose filling, folding in one side after first complete turn of roll.  Repeat with remaining rice paper sheets and fillings. 

Mix all sauce ingredients together and serve in a small bowl for dipping.

Makes approx 10. 

Perfect for a light lunch or entree.

 


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Sides and Sauce Recipes

Mustard Cream Sauce

 

mustard sauce.jpg

 

 A very simple and very delicious sauce.  Great on top of your steak or corned silverside.

Ingredients

2tbsp seeded mustard

1 small clove garlic, crushed

1 cup of cream

¼ cup chives, chopped

Place seeded mustard, garlic and cream in a small pan, bring slowly to the boil, and reduce heat to simmering point.

  1. Simmer until the mixture is reduced by half.
  2. Stir in chopped chives and serve immediately.
 Quantity makes enough for 4 steaks.

 

Sweet Onion Relish

 

onion relish.jpg

 

Perfect smothered over barbecued meats, piled high on a hamburger or enjoy with ham or turkey.

Ingredients

1kg onions, thinly sliced

10 black peppercorns

475ml red wine vinegar

400g brown sugar

½ tsp salt

100ml balsamic vinegar

2 tsp fresh thyme leaves

  1. Place onion, peppercorns and red wine vinegar in a medium heavy based saucepan over a high heat and bring to the boil.  Reduce heat to low and simmer, covered, for 40 minutes or until onion is soft.
  2. Add sugar, salt and balsamic vinegar and cook, stirring, until sugar has dissolved.  Increase heat to medium high and boil for 25 – 30 minutes, stirring occasionally, or until mixture is thick and syrupy.  Stir in thyme.  Use a large spoon to remove scum from surface.
  3. Spoon relish into hot sterilised jars and seal.  Invert jars for 5 minutes, then turn right way up and set aside to cool completely.  Serve or gift wrap.

 

Crunchy Noodle Salad

 

 

½ -1 Chinese Cabbage (shredded finely)

6 Green Onion (chopped 5mm length)

A large handful of lightly roasted chopped Almonds

1 pkt Chang’s Fried Noodles 100g

 

Dressing: (Don't buy the premade dressing. It is nowhere near as good)

1/4 cup White Vinegar

1/4 cup Castor Sugar

1 tblsp Chang’s Soy Sauce

1/4 cup Olive Oil

 

Mix all the ingredients of the Dressing in a saucepan. Stir well over low heat until sugar is dissolved. Combine the Cabbage, chopped Green Onions and almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.

 

I could eat a whole bowl of this just by itself! Make sure you eat it all as it goes soggy and can't be eaten later.

Pesto Pasta Salad

 

 

All you need is any kind of cooked pasta (I usually use Penne), 2 tbs pesto, a handful of toasted pinenuts, Cherry tomatoes halved and some fresh basil or baby spinach leaves. Mix it all together and you have a beautiful side dish!

 

You can really add whatever takes your fancy to this salad as the base is just the pasta and pesto sauce. Olives are also nice or you can make it a main meal by adding some cooked chicken. I love it as it is so versatile. Hope it becomes a favourite of yours too!

 

Orange and Almond Cous Cous

 

 

1 Cup Cous Cous

1/2 Cup Sultanas

1 Cup Boiling Water

1/4 Cup Chopped Roasted Almonds

1/2 Cup Chopped Parsley and or Mint

2 Oranges for rind and juice

 

Place Cous Cous and sultanas in a bowl. Pour over the boiling water. Cover and stand for 5 minutes. Add finely grated rind and the juice from oranges. Stir gently with a fork to break cous cous up (if you leave it stand for too long it will get gluggy) Cover and stand for 1 minute. Add almonds and parsley/mint and stir with fork again.

This dish is served with Orange and Ginger marinated Fish skewers.

 

Spinach and Sweet Potato Salad

 

 

All you need is 1 pack baby spinach leaves, 1 large sweet potato, 1 small red onion finely chopped, 1 chopped Tomato or half a punnet of cherry tomatoes halved, 1 packet of macadamia nuts and some Caramelised Balsamic vinegar (If you haven’t discovered this yet - buy it! I use it all the time)

 

Add the baby spinach, red onion and tomato to a serving bowl. Peel and dice the sweet potato and sauté in oil until golden. Put aside to let cool. Toast the macadamia nuts in frypan until coloured. Add the sweet potato and nuts to the salad and drizzle the Balsamic over the top. If I don't have any macadamias I use toasted pinenuts. If you haven’t guessed by now.... I love nuts in my salads!!


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