Recipes and Information

Braised Lamb Shanks with Spring Vegetables

Serves 4

Ingredients:

• 8 frenched Lamb shanks
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 400g can chopped tomatoes
• 3/4 cup vegetable stock
• 2 tablespoons honey
• 1/4 cup lemon juice
• 1 cup broad beans (outer skins peeled)
• 175g baby green beans
• 1 yellow capsicum, chopped
• 1 bunch asparagus, cut into bit size pieces
• 400g pasta, cooked

Method:

• Preheat oven to 160 degrees C. Brush lamb shanks with half the oil. Preheat a pan until moderately hot and brown lamb well. Transfer to a large casserole dish.
• Add remaining oil to pan with onion and cumin. Cook for 1 minute. Add tomatoes, stock, honey and juice. Bring to boil then spoon mixture over lamb. Cover tightly.
• Cook for 2 hours or until lamb is very tender. Then cook the vegetables until just tender and place on warm plates with the lamb shanks. Spoon sauce over.
  

Roast Pork Lion with Balsamic Baked Apples and Onions

Serves 6 - 8

Ingredients:

• 1 1/2 boned pork loin rind scored
• 2 tablespoons olive oil
• Fine salt
• 3 granny smith apples
• 12 small onions
• 1 tablespoon butter
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 2 tablespoons water

Method:

• Preheat over to 220 degrees C.
• Rub the pork rind with oil then rub salt generously into the scores between the pork rind and into the rind. Elevate pork on a rack in a baking dish.
• Roast the pork in the over for 20-30 minutes or until the rind begins to crackle. Reduce the heat to 180 degrees C and cook a further 30-40 minutes per kilo or until internal temperature reaches 70-75 degrees C.
• Place halved apples and onions into a baking dish, which has been lined with non-stick baking paper. Place a small dollop of butter onto the apples, then drizzle the apples and onions with balsamic and then sprinkle with sugar.

• Bake the apples in the oven with the pork and cook for 35 minutes. Spoon the liquid from the apple baking tray over the apples 1-2 times. Remove the Pork from the oven and rest for 10 minutes. Add the water to the apples and onions for the final 10 minutes, while the Pork rests, spoon the liquid over the apples and onions to assist in caramelising.

Beef, Zucchini and Lemon Kebabs

Serves 4

Ingredients:

• 700g beef, diced into 2cm pieces
• 3 small or 2 large zucchini, peeled into ribbons
• 2 tablespoons capers, chopped roughly
• 2 cloves garlic, crushed
• 1 lemon (finely grated rind and juice)
• 1 tablespoon chopped fresh rosemary leaves
• 2 tablespoons olive oil

Best beef cuts for cooking on skewers:
fillet, rib eye/scotch fillet, sirloin, rump, round, topside and blade.

Method:

• Cut the beef into 2cm cubes. Thread the beef and zucchini ribbons alternatively onto 8 skewers with 4 pieces of beef on each skewer.
• Combine the capers, garlic, rind, juice, rosemary and oil. Brusk this mixture over the beef kebabs. Leave to marinate for 30 minutes if possible.
• Preheat a large frying pan or barbecue until moderately hot. Cook the beef skewers for 2-3 minutes on each side or until cooked to your liking.
• Remove the beef skewers from the heat, cover loosely with foil to rest for 3 minutes before servicing.

Steak with Avocado Salsa and Oregano Tomatoes

Serves 4

Ingredients:

• 4 x 200g steaks (rib eye, scotch fillet or sirloin)
• 2 tablespoons vegetable oil
• 2 Desiree potatoes, sliced thinly
• 3-4 baby or cherry tomatoes per person
• 2 tablespoons oregano leaves
• 2 tablespoons olive oil

Avocado salsa:

• 1 avocado, peeled and finely diced
• 1 red onion, peeled and finely diced
• 1/2 cup roughly chopped parsley
• 1/2 lemon, juiced
• 1 tablespoon olive oil

Method:

• Preheat the barbecue, and preheat the over to 200 degrees C. Brush the steaks with 1 tablespoon of the vegetable oil.
• Place the potato slices on a baking tray lined with baking paper, season and drizzle with the remaining 1 tablespoon vegetable oil. Bake in the oven 15 mins or until potatoes are cooked through and starting to brown and go crispy on the edges.
• Ensure barbeque is hot before you cook steaks. Cook for 3-4 mins on each side for medium or cook until desired doneness. Turn steaks once only. Use tongs rather than a barbecue fork to turn. Remove from the heat and cover loosely with foil to rest for 5 minutes before serving.
• Place tomatoes on a baking try, sprinkle with oregano, season and drizzle with olive oil. Bake for the last 3 mins in the oven with the potato.
• To make avocado salsa, simply combine all ingredients.