Reverse searing sounds daunting but is a simple, mess free way to impress your friends and family, when cooking T-Bone steaks. Not just -Bone's though, this method can be applied to any steak cut!
To cook medium (slight pink line through the centre of the meat) pre-heat over to 60 degrees Celsius and season your Angus Pure T-Bone steaks with your favourite rub.
Cook in a pre-heated over for 60 minutes.
Towards the end, pre-heat BBQ or frying pan and grill the steaks for 2 minutes on each side.
Serve with rosemary and garlic roasted potatoes.
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Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
Serve with soured cream and plain boiled long grain rice.
Recipe from Good Food Magazine, May 2002.
]]>These pork dumplings are a perfect way to spend a lazy Sunday in the kitchen with the kids, and prawns are optional.
Combine ground pork, shrimp, ginger, light soy sauce, Shaoxing wine, salt, and white pepper in a large bowl. Stir with a spatula until the ingredients are well combined and form a sticky paste. Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
Source: https://www.delicious.com.au/recipes/lamb-shanks-enriched-chocolate-april/nx9IN5J1
]]>Pat pork cubes dry with paper towels; season with salt. Heat 2 tablespoons of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
Serves 8 (3/4 cup pork mole plus 3/4 cup rice per serving).
* If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoon ground cinnamon and 3 drops almond extract.
To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.
METHOD
Preheat oven to 180°C. Place half the butter and oil in a casserole over medium heat. Cook speck, celery and eschalots for 3-4 minutes until softened. Add mushrooms and garlic, and cook, stirring, for 2-3 minutes until fragrant. Remove from pan and set aside.
Sourced: https://www.taste.com.au/recipes/red-wine-chocolate-chicken/fdd920db-cf8f-4985-a6ac-8f8cf959cec9, 2020
]]>The aim is to melt the gristle to release the flavour and tenderness of the muscle either through slow cooking or roasting. Try this and we promise you won't look at a piece of Oyster Blade the same way again. Talk about a taste sensation.
Our recipe braises your Oyster Blade and enjoy with hearty garlic mash potatoes.
To prepare the braised beef: Position the rack in the centre of the oven and preheat the oven to 150C (130C fan). Season the beef with salt and pepper. Heat a heavy medium casserole pot over medium-high heat. Add 2 tablespoons of the oil, then add the beef and cook, turning as needed, for about 10 minutes, or until the beef is brown on all sides. Remove the beef from the pot and pour off all but 1 tablespoon of the oil.
Add the onion, rosemary, and garlic to the pot and cook, stirring to scrape up the brown bits on the bottom of the pot, for about 8 minutes, or until the onion is golden. Reduce the heat to medium, add the vinegar and then the stock, stirring to scrape up any remaining brown bits. Return the beef to the pot and the water to just cover the meat. Cover the pot and transfer it to the oven. Braise for about 2 hours, or until the meat is almost tender. Transfer the pot the stove top, carefully remove the lid. Increase the oven temperature to 260C (240C fan).
Allows the beef mixture to simmer uncovered, over medium heat for about 30 minutes, or until the beef is tender and the sauce has reduced to about one quarter of its original volume.
In the meantime, peel and chop potatoes into 2cm cubes and place in a pot with water, just covering the top. Boil for 20 minutes or until soft. Drain from the water and mash with 1 tablespoon of garlic salt, 2 tablespoons of butter and 1/4 cup of milks.
Remove the rosemary stem from the beef mixture and season well with salt and pepper.
Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.
Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
Cut the skin off, then shred the meat off the bone using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.
Using a paper towel, pat skin of pork belly until it is completely dry. Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the pan, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight.
Preheat oven to 350°F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.
Remove pork belly and increase oven temperature to 465°F. The salt that was poured over pork belly should have formed a crust. Remove salt crust from pork belly. Wipe off any excess salt from the pork belly skin. Once oven has reached desired temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.
]]>The Lamb Rack is often viewed as one of the finest cuts of meat in the world. Thomas Farms lamb racks are the best in the business and paired with the following recipe below, you will not disappoint.
Try putting a few parsnips or carrots in with the roast potatoes.