Beef, Pork, & Lamb Dishes

Method:
Brown lamb and onion in a large fry pan, then place in a baking dish to side once browned. Add chicken stock, carrots and sweet potato to baking dish, add salt and pepper to taste. Bake at 180°C for 1 1/2 hours, or until meat and vegetables are tender. Stir together corn flour and water; stir into liquid in casserole. Bake, uncovered and add Asparagus pieces, stirring once, then cook for 8 to 10 minutes longer, or until gravy is thickened.

Method:
Prepare noodles following packet directions. Heat oil in pan, stir-fry beef in two batches, set aside and keep warm. Add onion, garlic and ginger, cooking until onion is translucent. Add broccoli, sugar snap peas and water, cooking until vegetables soften. Return beef to pan. In a small bowl combine water, cornflour and sauces. Stir through beef and vegetables and allow to bubble and thicken. Serve immediately.

Method:
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang on both long sides. Using a box grater, grate onion (see Tips). Heat oil in a non-stick frying pan over medium heat. Add onion (and the juices from grating), garlic and bacon. Cook, stirring often, for 5 minutes or until onion is soft. Set aside to cool completely. Combine beef mince, pork mince, bacon mixture, tomato sauce, Worcestershire sauce, egg, 2 cups breadcrumbs and parsley in a large bowl. Using clean hands (see note), mix until well combined. Season with salt and pepper. Press mixture firmly into prepared pan. Combine cheese and remaining breadcrumbs. Press into top of meatloaf. Bake for 50 minutes or until firm to touch. Stand in pan for 10 minutes. Lift onto board. Slice.

Handy Tip:
For a healthier version add grated pumpkin, carrot or zucchini or both. You can substitute the pork mince, bacon and or cheese for more beef mince or a combination of grated vegetables ( carrot, zucchini). Use the overhanging baking paper to lift meatloaf from pan. This prevents excess moisture spilling from pan. Making meatloaf: Use a box grater to grate onion. The fine texture of grated onion makes it easier to incorporate and cook in meatloaf. Cook onion, garlic and bacon until onion is soft. This improves the flavour of the meatloaf, ensuring no raw onion flavour. Combine mince, bacon mixture, sauces, egg, breadcrumbs and parsley in a large bowl. Using clean hands, mix until well combined. Hand-mixing helps you judge the mixture's texture. Press mixture firmly into prepared pan. The more compact the end result, the easier it is to slice. A great side dish to this Meatloaf would be Mashed Potatoes.

Method:
Slice Cabbage into strips and set aside. Cook bacon in a large, heavy skillet with oil and add the diced potatoes then cook over medium heat until lightly browned. 3. Add chopped onion and cook until transparent then add cabbage and toss well with two wooden spoons. when cabbage starts to wilt add salt and freshly ground black pepper to taste and a splash of water and 1 tablespoon wine vinegar then cover with lid slightly askew and simmer over low heat for 45 minutes. Great side dish for the family.

Method:
Heat a heavy-based pan over medium heat. Add oil, bacon and onion and cook for 4-5 minutes, stirring often until onion just starts to brown. Add cabbage, apple, caraway seeds, cloves, salt, pepper and white wine. Sit well. Cover with a lid and cook for a further 5 minutes, stirring once or twice. Serves alongside roast pork or grilled sausages. With roast or steamed potatoes and pumpkin. Serves 4 as a side dish.

Method:
Mix all of the ingredients except the dry breadcrumbs and one egg. Mould into patties. Dip them into beaten egg and then cover with dry breadcrumbs. Put them in the fridge for half an hour or until needed. Fry in oil or butter in a pan or on the barbie. Serve with a delicious fresh garden salad

Method:
Heat half the oil in a wok or large frying pan on high. Stir-fry the mince for 3-4 minutes, breaking up any lumps, until well browned. Transfer to a bowl. Heat remaining oil in wok. Stir-fry onion, capsicum and garlic for 1-2 minutes, until tender. Return beef to pan with stock, sauces and herbs. Simmer for 5 minutes. Add all the remaining ingredients and stir-fry for 2-3 minutes. Serve with noodles or steamed rice.

Method:
Put the beef in a bowl with the oyster and soy sauce, sugar, corn flour and garlic. Mix together and allow to marinate for at lease 15 minutes. Heat a well-seasoned wok or large non-stick frying pan over a high heat. Add 1 tablespoon of the oil, then add all of the meat and stir-fry for about 3 minutes until the meat is cooked and browned. Remove and keep warm. Clean the wok out by wiping with paper towel. Heat over a medium heat and add the remaining oil. Add the onion, carrot, capsicum and broccoli and cook for 1 minute, tossing frequently. Add the corn, asparagus and water and return the meat to the wok and cook for a further minute, or until the sauce has thickened. The vegetables should be slightly softened but still retain there crispness. Serve immediately

Method:
Heat oil in a pan or wok, add mince, garlic granules and onion, stir until cooked. Add chilli flakes, sugar, mixed herbs, balsamic vinegar and water, let liquids absorb a little. Add vegies, stir fry, add more water and vinegar if needed. Serve with your favourite noodles or rice.

Method:
Pre heat the oven to 180 C. Centre the steak on a 65cm by 45cm sheet of heavy duty foil, then place it in a roasting pan. Sprinkle each side of the steak with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper. Cover with the celery and onion and set aside. In a small bowl, combine the stock, chilli sauce, mustard and ½ teaspoon of the thyme. Pour Over the meat and vegetables. Fold the foil over the meat and vegetables and seal tightly. Bake for 45 minutes. Unwrap the foil and add the potatoes and turnips, submerging them in the liquid as much as possible. Sprinkle with the remaining salt, pepper and thyme. Reseal, and bake for 40 to 45 minutes more or until the meat and vegetables are tender. Unwrap the foil and drain the liquid into a medium-sized heatproof bowl; measure out 2 cups (or add water to total 2 cups) and set aside. Reseal the foil to keep the meat and vegetables warm. Heat the oil in a medium sized saucepan over moderate heat for 1 minute. Blend in the flour. Gradually add the 2 cups of liquid and cook stirring constantly, for 3 to 5 minutes or until thickened and smooth. Transfer the meat and vegetables to a serving platter and pour half the gravy over them. Serve the remaining gravy in a sauceboat.

Method:
If you have time, you can soak the onion slices in cold water for at least 1 hour; it helps to cut their pungency. Drain the onions and pat dry. Warm the baguette or rolls very gently. Halve and spread lightly with the low-fat spread, if using then fill with the lettuce and tomatoes. Heat the griller, or a ridged, iron griddle, until it is piping hot. Trim any fat off the steaks, brush with just a little oil and cook for 2-3 minutes on each side until done to your liking. Place the steaks in the sandwiches, brush with mustard or horseradish and top with the onion slices. Season to taste. Press the sandwiches firmly to seal, cut on the diagonal and eat immediately, wrapped securely in paper napkins.

Method:
preheat oven to 200 Celcius. Heat oil in a large heavy-based pan. Cook onion until tender, then add mince and cook until well browned. Add 2/3 of the salsa over meat. Stir, bring to the boil, reduce heat and simmer for 10 minutes. brush a 29cm x 23cm lasagna-type dish with oil. Place a little meat sauce in the base, top with tortillas then layer more meat sauce, spinach and tortillas. Continue layering, ending with tortillas. Spread remaining salsa over tortillas. Sprinkle with cheese and bake for 20-30minutes or until cheese is melted and golden brown. Allow to stand for 10 minutes before cutting. Serve with a green salad. Notes: Use 2 tortillas per layer; cut in half and place to fit lasagna dish with 1/2 circle of tortilla facing inwards. Garnish dish with cubed avocado and tomatoes drizzled with the juice of a lemon to stop the avocado from browning

Method:
In a food processor blend the wild rocket, pine kernals and olive oil until you have a rough paste. Transfer to a bowl and stir in the parmesan cheese adding seasoning to taste. Leave in the refrigerator until required. Preheat a griddle pan or grill and brush the steaks with the ground nut oil and cook following the pack instructions. Serve with a large spoon of the rocket pesto on top of each lamb steak. Garnish with a few rocket leaves and parmesan shaves. Rocket pesto is great with any robust meats or fish or with your favorite pasta. It also freezes well.

Method:
In a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary, garlic and pepper and bring to a boil. Reduce heat, cover and simmer for 1 hour. Add carrots again bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Delicious served with mashed potatoes, your favourite steamed vegetables and your favourite crusty bread.

Method:
Preheat then oven to 180 C. Toss the lamb pieces together with the garlic and Worcestershire sauce in bowl. Spread a layer of onion and carrots in the bottom of a large casserole dish. Top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up. Make a bouquet garni by typing together the bay leaf, thyme and rosemary with kitchen string. Tuck into the centre of the casserole. Top with a thick layer of overlapping potato slices. Mix the tomato paste into the hot stock ad pour the mixture over the potatoes. Cover tightly with a lid and bake for 1.5 hours or until the meat and potatoes are tender. Remove the lid and sprinkle the cheddar cheese over the potatoes, if using. Increase the oven temperature to 230 C and bake, uncovered for a further 25 - 30 minutes until golden brown. Caesar Salad and roasted eggplant go extremely well with this dish.

Method:
Combine pork and marinade in bowl, cover and refrigerate several hours or overnight. Heat oil in pan or wok, add pork mixture, stir fry about 3 minutes or until pork is lightly browned and tender. Add drained pineapple pieces, cook stirring for about 1 minute or until pineapple is heated through. Sit in combined remaining vegetables, stir-fry about 4 minutes or until vegetables are just tender. preheat oven to 200 Celcius. Heat oil in a large heavy-based pan. Cook onion until tender, then add mince and cook until well browned. Add 2/3 of the salsa over meat. Stir, bring to the boil, reduce heat and simmer for 10 minutes. Brush a 29cm x 23cm lasagna-type dish with oil. Place a little meat sauce in the base, top with tortillas then layer more meat sauce, spinach and tortillas. Continue layering, ending with tortillas. Spread remaining salsa over tortillas. Sprinkle with cheese and bake for 20-30minutes or until cheese is melted and golden brown. Allow to stand for 10 minutes before cutting. Serve with a green salad. Notes: Use 2 tortillas per layer; cut in half and place to fit lasagna dish with 1/2 circle of tortilla facing inwards. Garnish dish with cubed avocado and tomatoes drizzled with the juice of a lemon to stop the avocado from browning

Marinade:
Combine all ingredients in bowl, mix well.

Method:
Heat oil & half the butter in a large non-stick frying pan over medium heat until butter foams. Season veal & coat in flour. Cook, in batches, for 1-2 minutes on each side or until just cooked through. Remove to a plate, cover & keep warm. Increase heat to high, add half the mushrooms to pan & cook, turning occasionally, for 2-3 minutes or until just golden. Push mushrooms to side of pan, add remaining mushrooms & cook, turning occasionally, for 2-3 minutes. Add marsala to pan, stir to combine & bring to the boil. Boil for 2 minutes or until reduced by a third. Reduce heat to medium-low & stir in remaining butter & cream. Simmer (do not allow to boil) for 1 minute or until warmed through. Return veal to pan, turn to coat in sauce & simmer for 1 minute. Serve with steamed potatoes and baby spinach leaves with a dollop of butter a drizzle of olive oil with rosemary, garlic, salt and pepper to taste.

Method:
Heat in frying pan and toast the pecans over a medium heat for 6-7 minutes. Cool then chop roughly and set aside. Cook the potatoes in a saucepan of boiling water for about 15 minutes or until tender. Drain well. When cool enough to handle, cut into quarters. Place quarters into a mixing bowl. To make the dressing, first put the ginger in a garlic crusher and press to squeeze out the juice (this will have to be dine in batches). You need 2 Tsp of ginger juice. Put the ginger juice, mustard, vinegar, olive and hazelnut oils and pepper in a jar with a tight fitting lid. Shake well to mix. Pour about one-third of the dressing over the warm potatoes and toss gently to coat. Leave to cool. Meanwhile in another bowl, toss the radishes with half of the remaining dressing to prevent them from browning. Halve the pears length ways and scoop out the cores, then cut into long wedges. Toss with the radishes. Mix salad leaves and watercress in a shallow salad bowl. Add the radish mixture to the potatoes and gently mix together. Pile onto the salad leaves, then arrange the pork slices on top. Sit the toasted pecans into the remaining dressing and drizzle over the top of the salad. Serve immediately.

Method:
Cook the noodles according to packet directions. Drain well and rinse to remove starch. Set aside. Meanwhile, mix the Shanghai bok choy, carrots, tomatoes in a bowl. Set aside. Heat 2 tablespoons of the oil in a wok or deep frying pan over moderate heat for 1 minute. Add the pork and stir-fry until it has changed colour- about 2 minutes. Remove to a plate and wipe out the wok. Add the remaining oil and the garlic, cook for 30 seconds, add the vegetables and stir-fry for about 5 minutes or until they are limp. Return the pork, add the water and salt, bring to a boil and cook until the vegetables are crisp-tender about 3 minutes. Mix in the noodles and heat through (if the noodles have become sticky, rinse them in hot water first). Scatter the coriander over the stir-fry before serving.

Method:
Thinly slice 100g of trimmed pork loin and marinate, in a small bowl, with a tablespoon each of Chinese cooking wine and soy sauce for an hour. Plunge 100g of trimmed snow peas into boiling water for a minute then drain and soak in ice water for another minute before draining again. Heat a tablespoon of peanut oil in a wok. When it is hot, add 2 minced garlic cloves and 3 spring onions cut into 2cm lengths. Stir-fry for 30 seconds. Toss in the pork, with the marinade, and stir-fry for another minute. Add the snow peas, 1/2 teaspoon each of sugar and salt, and 1/2 cup of water. Stir then cover and simmer for a minute. Mix a teaspoon of cornstarch in a tablespoon of water, then add to the wok, stirring well. Cook for a minute or two until the liquid thickens, then serve immediately with rice.

Method:
Brown pork steaks in butter, margarine or oil in a pan. Deglaze pan with water. Add carrots, chicken stock, garlic salt, allspice, salt and pepper to saucepan. Cut pork them into ¼" wide strips and add to saucepan. Cover the saucepan and allow the meat and vegetables to steam. Serve with steamed rice.

Method:
Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes. Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes. Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well combined. Bring to the boil. Reduce heat to medium-low simmer, cover for 25 minutes. Remove lid and place shredded cabbage over top of mince mixture. Cook covered for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately, Topped with Chinese fried noodles.

Method:
Brown pork chops on both sides in a skillet. Drain off excess fat. Put browned chops into a slow cooker. Sprinkle with salt and pepper. Add lemon and onion slices. Put pear halves on top. Combine brown sugar, lemon juice, water, soy sauce and ginger and pour over all. Cover and cook on low 6-8 hours.