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Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
Source: Australian Pork Website
Ingredients
700 g lean pork mince
1 onion, finely chopped
½ bunch parsley, roughly chopped
1 small carrot, peeled and grated
1 egg
100 mL smokey BBQ sauce
2 slices bread, torn
4 tblsp milk
Oil for cooking
4 seeded hamburger buns, toasted
½ cup quality mayonnaise
½ cup American mustard
2 ripe tomatoes, sliced
Lettuce leaves
4 dill pickles to serve
Chunky chips to serve
Cooking Instructions
- Place the pork mince, onion, parsley, carrot, egg and BBQ sauce into a large bowl.
- In a small bowl combine the bread and milk and allow to soak for 5 minutes. Mash with a fork.
- Combine the bread mixture with the pork and combine well (you may need to use your hands for this). Season with salt and pepper.
- Shape mixture into large 150 g - 200 g patties, depending upon the size of the roll and the appetite of the guests.
- Place the burgers onto the pre-heated griddle plate and cook on a medium heat for 5 minutes each side until cooked through.
- Serve on a toasted bun with mayonnaise, American mustard, sliced tomato and lettuce. Serve garnished with a dill pickle and a bowl of chunky chips.
Notes: burgers may be flavoured with herbs or spices of your choice. Burgers may also be frozen after preparation for up to 3 months.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4-6
Source: Australian Pork Website
Ingredients
1 pork filet
400 g fresh angel hair pasta
100 mL olive oil
Zest and juice of 2 lemons
1 cup parsley, finely chopped
¼ cup capers, finely chopped
2 tblsp fresh dill leaves chopped
Salt and pepper to taste
50 g butter
Cooking Instructions
- Bring a large saucepan of salted water to the boil over a high heat.
- Slice the pork fillet into 2 cm slices and season with salt and pepper.
- Heat butter in a frying pan over a medium heat and pan fry pork fillet for 1 minute on each side. Keep warm.
- Cook pasta as per pack instructions in the boiling salted water.
- Whisk the olive oil, lemon juice and zest, parsley, capers and dill together in a large bowl.
- Drain pasta and toss through the pesto.
- Serve hot in individual pasta bowls and arrange pork fillet over the pasta. Serve garnish with a wedge lemon and freshly ground black pepper.
Notes:
This pasta is also delicious served with a dollop of cream fraiche.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: Makes 12 poppers
Source: Australian Pork Website
Ingredients
6 rashers Australian dry cured streaky bacon
12 green Jalapeno peppers
12 x 5cm mozzarella cheese sticks
1 cup plain flour
2 teaspoons smoked paprika
1 teaspoon sea salt
2 eggs, beaten
½ cup water
2 cups panko crumbs
Oil for frying
To serve
Ranch dressing
Lime wedges
Cooking Instructions
- Cut the streaky bacon rashers in half.
- Using a sharp knife make a slit down each Jalapeño pepper from the stem to the tip and carefully remove the seeds.
- Insert a stick of mozzarella into each pepper and push to enclose. Wrap a piece of bacon around each pepper and secure with a toothpick.
- Combine the flour, paprika and salt in a small plastic bag and shake well.
- Beat together the eggs and water in a small large shallow bowl.
- Place the crumbs onto a large shallow plate.
- Place the stuffed peppers into the bag of flour and shake well to coat each pepper.
- Dip each pepper into the egg wash and roll in the crumbs. Repeat egg wash and crumbs steps to double coat.
- Heat oil to 170c and shallow fry peppers until golden. Remove and drain on absorbent paper, keep warm on a wire rack over an oven tray in a pre-heated oven 150c. Dust with a sprinkling of sea salt.
- Serve hot with ranch dipping sauce and a wedge of lime
Notes: Mozzarella cheese can be replaced with cream cheese or Gorgonzola cheese.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
Source: Taste
Ingredients
40-60ml extra virgin olive oil
2 brown onions, thinly sliced into rings
1 tablespoon chopped fresh thyme
4 good-quality pork sausages, pricked
1 baguette, split, cut crossways into 4 pieces
2 tablespoons Dijon mustard
2 ripe tomatoes, sliced
Tomato sauce, to serve (optional)
Cooking Instructions
- Heat the oil in a frying pan over low heat. Add the onion and thyme. Season. Cook, stirring occasionally, for 20 minutes or until golden, adding more oil if necessary. Transfer to a bowl. Set aside and keep warm.
- Meanwhile, preheat a barbecue flatplate on medium heat. Cook the sausages, turning frequently, for 10-12 minutes or until charred and cooked through. Transfer to a plate and set aside to rest.
- Toast the baguette on the barbecue until warm. Spread with mustard. Fill with the tomato slices, sausages and onion. Serve with tomato sauce, if using.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves: 6
Source: BeefandLamb
Ingredients
1 kg chuck or boneless shin/gravy beef
1 large onion, halved and sliced
2 medium carrots, thickly sliced
2 tbsp plain flour
3 cups beef stock
a good shake each Worcestershire sauce and soy sauce
5 sprigs fresh thyme
2 bay leaves (optional)
Cooking Instructions
- Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
- Reduce heat in the pan, add a little oil, add the vegetables, cook for 1-2 minutes, stir occasionally.
- Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock or other liquid, stirring well. Add the remaining flavour base ingredients, stiring until the mixture boils. Add to the casserole dish, stir to combine.
- Cover the casserole dish, place in oven and cook until the beef is very tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.
Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed to keep ingredients justcovered.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Source: BeefandLamb
Ingredients
4 beef sirloin steaks
Aioli
3 cloves of garlic, peeled
1 tsp sea salt flakes
2 egg yolks
1½ cups extra virgin olive oil
1 tbsp lemon juice
a little hot water
Radicchio salad
1 radicchio lettuce
1 small fennel bulb, thinly sliced
oil and vinegar
a few flakes of Parmesan
Cooking Instructions
- Brush each sirloin steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
- Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.
- Serve the steaks with aioli and salad.
To make aioli: in a food processor process garlic, salt and egg yolks until smooth. Measure the 1½ cups olive oil in a jug. With the motor running begin to add the oil a few drops at a time. As the mixture starts to thicken you can add the oil in a thin stream. Add the lemon juice and a little hot water to make the aioli as thin as you like.
To make radicchio salad: wash the radicchio and separate the leaves, place in a salad bowl. Add the fennel, drizzle with a little oil and vinegar, add flaked Parmesan.
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Serves: 4
Source: Taste
Ingredients
750g chicken thighs, fat trimmed
1/2 cup (125ml) light soy sauce
6 garlic cloves, crushed
1 small red onion, finely chopped
2 tablespoon lemon juice
1 teaspoon ground black pepper
2 tablespoon brown sugar
2 tablespoon kecap manis
1/4 cup tomato ketchup
1/3 cup lemonade or beer
Green onions, thinly sliced, toasted sesame seeds, jasmine rice, and steamed Asian greens, to serve
Cooking Instructions
- Cut the chicken into long thin slices, about 2cm wide.
- In a large snaplock back or shallow glass bowl, combine the chicken, soy sauce, garlic, onion, lemon juice, pepper, sugar, kecap manis, tomato ketchup and the lemonade or beer (this tenderises and adds flavour to the chicken). Cover and refrigerate for at least 30 minutes, turning occasionally.
- Thread the chicken strips onto the soaked bamboo skewers, reserving the marinade.
- Heat a lightly oiled chargrill pan or barbecue over medium-high heat. Cook the skewers for about 10 minutes or until cooked through, turning and basting with the reserved marinade.
- Serve skewers sprinkled with green onions and sesame seeds with jasmine rice, and steamed Asian greens.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Serves: 4
Source: BeefandLamb
Ingredients
600 g beef strips
3 small red chillies, seeded and sliced
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 bunch snake beans, cut into 3 cm lengths
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp lemon juice
1 tsp brown sugar
2 tsp cornflour
2 tsp oil
1 onion, cut into thin wedges
⅓ cup roasted cashews, chopped
steamed jasmine rice to serve
Cooking Instructions
- Combine the beef strips with the chilli, garlic, ginger and a little oil. Steam or microwave the snake beans until just tender. Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl.
- Heat the wok, ensure it is hot. Add the oil, add onion, and cook the onion until soft. Remove from the wok and reserve.
- Reheat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
- Return the onion and beef to the wok and add the combined sauce and cornflour mixture. Toss until just thickened, stir through the cooked snake beans. Scatter with the cashews to serve.
Serving suggestion: Serve with steamed jasmine rice.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4
Source: Taste
Ingredients
1 tablespoon olive oil
800g thin beef sausages
1 large brown onion, thinly sliced
2 carrots, peeled, thinly sliced
2 garlic cloves, crushed
1 tablespoon curry powder
2 tablespoons fruit chutney
2 cups Massel chicken style liquid stock
1 cup frozen peas
Steamed rice and parsley leaves, to serve
Cooking Instructions
- Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
- Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add fruit chutney and stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens.
- Stir in peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice and sprinkled with parsley leaves.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4
Source: BeefandLamb
Ingredients
4 frenched Lamb cutlet racks (3 cutlets in each)
¼ cup fresh wholemeal breadcrumbs
1 tbsp fresh rosemary leaves, finely chopped
1 tbsp flat-leaf parsley, finely chopped
2 tsp fresh thyme leaves, finely chopped
3 cloves garlic, crushed
3 tsp pesto
roasted vegetables like red onion wedges, zucchini and sweet potato to serve
Cooking Instructions
- Preheat the oven to 200°C. Place lamb in a roasting dish. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
- Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
- Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.
Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.
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