Beef Stroganoff

Ingredients to serve 4:

• 1 1/2 tablespoons olive oil
• 1 onion, thinly sliced
• 250g button mushrooms, sliced
• 1/2 cup plain flour
• 700g beef eye fillet stir-fry
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 2 tablespoons light sour cream
• Bowtie pasta and steamed green beans to serve

Method:

1. Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat.
2. Add onion and cook for 3 minutes before increasing the heat to high.
3. Add mushrooms and cook for 4 minutes or until tender. Set aside onion and mushroom mixture.
4. Place flour, salt and pepper into a shallow dish and lightly coat beef in flour mixture.
5. Add 4 teaspoons of oil to the frying pan before adding the beef. Cook over high heat until meat is browned on all sides.
6. Return onion and mushrooms to frying pan and add the stock and Worcestershire sauce. Bring to the boil before reducing the heat to medium-low and simmering until sauce has thickened slightly.
7. Season with salt and pepper then remove from heat and stir through sour cream.
8. Serve beef stroganoff with pasta and green beans.

Beef Rendang

Ingredients to serve 4:

• 2 tablespoons vegetable oil
• 1kg lean diced beef
• 1 brown onion, thinly sliced
• 50g rendang curry paste (or 1/3 cup madras curry paste)
• 400ml coconut milk• 1/2 cup desiccated coconut
• 2 tablespoons ketcap manis
• Steamed rice to serve

Method:

1. Heat 6 teaspoons of oil in a deep non-stick frying pan over high heat, add the steak and cook for 3-4 minutes or until browned.
2. Add the onion to the frying pan and cook for 2 minutes, stirring regularly.
3. Add curry paste and cook for 1 minute before stirring in the coconut milk.
4. Return meat to the frying pan and bring to the boil before reducing the heat to medium-low.
5. Simmer uncovered for 1 1/4 hours or until tender and almost cooked to your liking.
6. Add desiccated coconut and ketcap manis and continue cooking for a further 15 minutes or until liquid has evaporated.
7. Serve beef rendang with steamed rice.

So there you have two delicious beef recipes from around the world. When you’re next cooking dinner why not try a recipe with some different flavours to what you usually cook with at home. Don’t leave the exotic dishes to restaurants – you can try them too! This beef rendang and beef stroganoff are sure to make the family happy!

**Today’s beef rendang and beef stroganoff recipes are courtesy of Taste.com.au

Roast Pork Fillet with Mascarpone Sauce

Ingredients to serve 4:

• 2 large pork fillets, halved, thin end trimmed
• 1 rosemary sprig
• 2 garlic cloves, sliced
• 1/3 cup olive oil
• 20g unsalted butter
• 2 red apples, cored, cut into wedges
• 150ml white wine
• 100g mascarpone
• Steamed green beans to serve

Method:

1. Preheat the oven to 190 degrees Celsius.
2. Roughly chop the rosemary and place in a bowl with the garlic and 2 tablespoons of olive oil.
3. Add the pork and cover with the mixture. Set aside for 10 minutes.
4. Heat 1 tablespoon of olive oil with the butter in a large ovenproof frypan over medium heat.
5. Add the apple and cook until golden on both sides before removing and setting aside.
6. Increase heat to high and add the remaining oil. Once hot, cook the pork until brown on all sides.
7. Return the apple to the pan and transfer the pan to the oven. Cook for 15 minutes or until the pork is cooked through but still soft and juicy. Remove the pork and apple from the pan and set aside.
8. Place the pan over medium heat. Add the white wine and simmer until the wine has reduced by half before adding the mascarpone and cooking for a further minute, stirring regularly.
9. Slice the pork and place on plates with green beans, apple and mascarpone sauce.

So there you have a delicious recipe for roast pork fillet.  Not only is this recipe super easy, but it’s also extremely tasty and healthy! So next time you’re doing a big shop at the start of the week, why not buy some pork fillets. They really are a versatile and easy cut of meat to cook.

** Today’s recipe is courtesy of Taste.com.au

Yellow Beef and Potato Curry

Ingredients to serve 8:

• 2 tablespoons peanut oil
• 1kg diced beef
• 1/2 cup yellow curry paste
• 800ml coconut milk
• 4 kaffir lime leaves, bruised
• 4 potatoes, coarsely chopped
• 4 tablespoons fish sauce
• 4 tablespoons lime juice
• 4 tablespoons finely chopped palm sugar
• Steamed medium-grain rice to serve

Method:

1. Heat the oil in a wok over high heat and add a quarter of the beef. Cook for 2-3 minutes, turning occasionally. Transfer to a plate. Repeat in 3 more batches.
2. Add the curry paste to the wok and cook for 1 minute, stirring regularly. Add the beef, coconut milk and lime leaves and bring to a simmer.
3. Reduce the heat to low and cover. Cook for 1 1/2 hours or until beef is tender.
4. Add the potato and cook for another 20 minutes or until potato is tender.
5. Add the fish sauce, lime juice and sugar and stir to combine.
6. Serve immediately with steamed rice.

Chocolate Rice Pudding

Ingredients to serve 8:

• 2/3 cup medium-grain rice
• 1/2 cup cocoa powder
• 6 1/2 cups skim milk
• 1/2 cup caster sugar
• Canned pears, to serve

Method:

1. Place rice into a sieve and rinse under cold water until water runs clear. Transfer rice to a heavy-based saucepan.
2. Whisk together cocoa and 1/2 cup of milk. Then stir in the remaining milk and all the sugar.
3. Add the milk mixture to the rice and bring to the boil over medium heat, stirring regularly.
4. Reduce heat to low and cover. Cook for 35 minutes, stirring every 5 minutes.
5. Remove the lid and cook for another 10 minutes, stirring occasionally.
6. Serve with pears.

So there you have two tasty rice recipes – one for the main and another for the dessert. With just one big pot you can have the basis for two courses. How easy is that?

**Today’s rice recipes are courtesy of Taste.com.au

Thai Chicken Noodle Laksa Soup

Ingredients (to serve 4):

• 2 teaspoons vegetable oil
• 1/3 cup laksa paste
• 4 cups chicken stock
• 1 teaspoon soy sauce
• 2 teaspoons brown sugar
• 2 teaspoons lemon juice
• 500g chicken breast fillets, thinly sliced
• 400ml coconut milk
• 250g Chang’s dried rice-stick noodles
• 150g dried vermicelli noodles
• 100g snow peas, trimmed
• 1 tablespoon mint leaves
• 1 tablespoon coriander leaves

Method:

1. Heat a wok over high heat and add vegetable oil. Swirl to coat the work before adding laksa paste.
2. Cook for 2 minutes or until fragrant, stirring regularly.
3. Add stock, soy sauce, brown sugar and lemon juice and bring to the boil.
4. Reduce the heat to medium and add the chicken.
5. Cook, stirring occasionally for 5 minutes or until cooked through.
6. Add coconut milk and cook for roughly 3 minutes or until heated through.
7. Meanwhile place rice stick noodles in a large saucepan of boiling water and cook for 3 minutes.
8. Add the vermicelli and snow peas and cook for 2 minutes or until noodles are tender.
9. Drain and divide noodle mixture between bowls before topping with chicken mixture, mint and coriander.

Chinese Chicken Noodle Soup

Ingredients (to serve 4):

• 5 cups chicken stock
• 1 1/2 teaspoons grated fresh ginger
• 1 1/2 teaspoons chopped fresh red chilli
• 250g dried rice vermicelli noodles
• 425g corn kernels
• 2 single chicken breast fillets, thinly sliced
• 3 shallots, thinly sliced
• 2 cups baby spinach leaves

Method:

1. Place the stock, ginger and chilli in a large saucepan over medium heat and bring to the boil.
2. Add the noodles and corn and return the noodle mixture to the boil, cooking for 1 minute.
3. Add the chicken and three-quarters of the shallots before cooking for a further 2 minutes or until the chicken is cooked through.
4. Add the spinach and stir until the spinach starts to wilt.
5. Divide the soup among serving bowls and top with remaining shallots.

**Today’s chicken noodle soup recipes are courtesy of Taste.com.au

Honey and Apricot Stuffed Chicken Breast

Ingredients:

• 2/3 cup dried apricots
• 4 chicken breast fillets, trimmed
• 60g butter, chopped
• 1/4 cup honey
• 1 garlic clove
• Olive oil cooking spray

Method:

1. Preheat a barbecue plate on medium heat.
2. Soak apricots in a bowl of boiling water for around 5 minutes before draining them and allowing them to cool.
3. Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket. Be careful that you don’t cut all the way through.
4. Place apricots, butter, honey and garlic into a food processor and mix until just smooth.
5. Spoon apricot mixture into chicken pockets and secure with 1 or 2 toothpicks. Season your stuffed chicken breasts with salt and pepper and then spray each side with oil.
6. Barbecue for 4 to 5 minutes each side or until cooked through.
7. Remove toothpicks and serve thickly sliced.

Spinach and Feta Stuffed Chicken Breasts

Ingredients:

• 1 tablespoon olive oil
• 100g baby spinach leaves
• 80g soft feta, crumbled
• 4 chicken breasts

Method:

1. Place half a tablespoon of olive oil in a large frying pan over medium heat. Add the spinach and cook for 2-3 minutes, stirring occasionally.
2. Once spinach is wilted, remove from heat and set aside to cool slightly.
3. Squeeze as much excess liquid from the spinach as possible. Using a large knife, coarsely chop the spinach and transfer it to a small bowl. Add the feta and stir to combine well.
4. Cut a small pocket in the side of each chicken, being careful not to cut the whole way through.
5. Spoon the spinach mixture into each pocket and use toothpicks to secure.
6. Heat the rest of the oil in a large frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked to your liking.
7. Serve warm with your preferred sides.

So there you have two tasty and healthy stuffed chicken breast recipes. As long as you choose some healthy sides, you can enjoy these dishes feeling 100% guilt free!

**Today’s recipes are courtesy of Taste.com.au

Chilli-Salt Scotch Fillet with Roasted Chats and Green Bean Salad

Ingredients:

• 300g small chat potatoes
• 1 1/2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 small garlic clove, roughly chopped
• 1/4 teaspoon dried chilli flakes
• 2 x 200g scotch fillet steaks
• 100g baby green beans, topped, blanched, refreshed in iced water
• 2 cups wild rocket
• 1 tablespoon French salad dressing

Method:

1. Preheat the oven to 190 degrees Celsius and line a small baking dish with baking paper.
2. Combine the chat potatoes, 1 tablespoon of olive oil, 1 teaspoon of dried oregano and 1/2 teaspoon of sea salt flakes in the prepared dish. Toss to combine.
3. Place in the oven and roast for 30 minutes or until potatoes are tender and crisp.
4. Using a mortar and pestle, pound the garlic, chilli flakes, remaining dried oregano and 2 teaspoons of sea salt flakes until well combined. Rub the garlic mixture over each scotch fillet steak, coating all sides.
5. Heat the remaining olive oil in a large heavy-based frypan over high heat until just smoking. Add the steaks and cook for about 3 minutes each side for medium-rare or until cooked to your liking.
6. Transfer the steaks to a warm plate, cover loosely with foil and rest for 5 minutes.
7. Place the baby green beans, wild rocket and French dressing in a bowl and toss to combine.
8. Serve each scotch fillet steak with the potatoes and salad.

Scotch Fillet Steak with Peppercorn Sauce and Herb Mash

Ingredients:

• 750g desiree potatoes, peeled and cut into chunks
• 1/2 cup cream
• 70g butter
• 4 x 200g beef scotch fillet steaks
• Sea salt & pepper
• 1 tablespoon olive oil
• 1/4 cup red wine
• 1 1/2 tablespoons green peppercorns
• 1 clove garlic, crushed
• 1/3 cup cream
• 1/4 cup mint leaves
• 1/4 bunch chives, chopped

Method:

1. Preheat oven to 190°C. Boil potatoes in salted water for 15 mins or until tender.
2. Drain potatoes and return to the pan with ½ cup cream and 60g of butter. Mash until smooth and then keep warm.
3. Season steaks with salt and pepper.
4. Heat oil in a large frying pan over high heat and cook meat for 1-2 minutes each side before transferring to a baking tray.
5. Roast for 12 minutes for medium-rare or cooked to your liking.
6. Remove from oven, cover with foil and rest for 5 minutes.
7. Meanwhile, heat remaining butter in same frying pan. Increase heat to high, add wine and boil until the mixture forms a glaze. Add peppercorns, garlic and cream and cook for 1 minute or until mixture thickens.
8. Stir herbs through the mash and serve the steaks with sauce and mash.

So there you have two delicious scotch fillet steak recipes! Both dishes are quick and easy, but extremely tasty. So why not get a good dose of iron while you enjoy a scotch fillet for a warming winter dinner?

** Today’s scotch fillet recipes are courtesy of Taste.com.au

Slow Cooked Chicken with Marsala, Rosemary and Plums

Ingredients (to serve 6):

• 1/4 cup plain flour, to dust
• 2 x 1.2kg whole chickens, each cut into 8 pieces
• 1/3 cup olive oil• 3 brown onions, thinly sliced
• 1 cup marsala
• 2 1/2 cups chicken stock
• 2 1/2 tablespoons balsamic vinegar
• 3 sprigs fresh rosemary
• 8 plums, halved, stone removed

Method:

1. Pour flour over a large plate and season with salt and pepper.
2. Toss chicken in the flour mixture to coat and then shake off any excess.
3. Heat 1 tablespoon oil in a flameproof casserole dish over medium-high heat. Cook one-third of the chicken for 6-7 minutes or until browned (turning occasionally).
4. Transfer to a plate and repeat in 2 more batches.
5. Heat the remaining oil in the dish over medium heat and add the onion.  Cook for 10 minutes or until golden, stirring regularly.
6. Add the marsala before bringing to a simmer and scraping the edges of the pan with a spoon to dislodge any bits that have cooked onto the base.
7. Add chicken, stock, vinegar and rosemary and continue simmering.
8. Cover before reducing the pan to low heat and cooking for roughly 45 minutes or until the chicken is just cooked through (if you have a slow cooker, transfer everything in the pan into the slow cooker).
9. Add the plums and cook for another 15 minutes or until they have softened slightly.
10. Serve the slow cooked chicken among plates.

So there you have one of our favourite slow cooker recipes.  If you can find a slow cooker at a reasonable price, we highly recommend purchasing one.  They truly make the perfect winter meals!

**Today’s slow cooked chicken recipe is courtesy of Taste.com.au

Cooking Lamb Slowly

When you’re cooking a shoulder or a leg of lamb, we recommend slow cooking. This will help to make the meat as tender as possible, almost melting in your mouth when cooked. Here is a delicious recipe for slow cooking a leg of lamb with garlic, lemon and oregano. You can do the same with a shoulder, simply varying the cooking time based on weight.

Ingredients:

• 2kg boneless leg of lamb
• Olive oil
• 6 garlic cloves in large slices
• 1 head of garlic, skin on
• 4 teaspoons dried oregano
• 2 lemons, cut into wedges
• 1/2 cup beef stock

Method:

1. Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Rub the leg of lamb with a little olive oil and sprinkle with salt and cracked black pepper.
2. Lightly brown the lamb on all sides, turning as necessary. Once browned, transfer lamb to a plate.
3. Use a sharp knife to cut slits into the meat and fill with the garlic slices.
4. Slice the extra head of garlic in half through the middle and place in the bowl of a slow cooker. Place the lamb on top, sprinkle with oregano and add the lemon and stock.
5. Cover and cook for around 90-180 minutes or according to your slow cooker’s instructions.
6. Transfer lamb to a plate, cover and rest for 10 minutes.
7. Slice the lamb and serve with juices.

Cooking Lamb Quickly

If you are in the mood for a quick and hassle-free dinner, lamb cutlets or lamb backstraps are delicious cuts of lamb that can be cooked quickly! Grilling is the perfect method of cooking for both types of lamb, making a delicious and easy dinner. Here is a fantastic recipe for za’atar-crusted lamb cutlets on the grill. You can use this marinade for lamb backstraps before grilling them also.

Ingredients:

• 18 lamb cutlets, French trimmed
• 2 tablespoons finely chopped thyme
• 2 tablespoons sesame seeds
• 1 tablespoon sumac

Method:

1. Combine thyme, sesame seeds and sumac in a large ceramic bowl. Add the lamb and gently toss until well combined.
2. If you have the time, cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
3. Preheat a barbecue on high and season the lamb cutlets with salt and pepper.
4. Grill on the barbecue for 2 minutes each side for medium or until cooked to your liking.
5. Transfer to a plate and cover with foil for 5 minutes to rest before serving.

So there you have two delicious recipes for different cuts of lamb. Whether you’re in the mood for a quick and easy dinner or a slow-cooked meal, you can choose one of these dishes. Enjoy!

**Today’s lamb cutlets and leg of lamb recipes are courtesy of Taste.com.au

Roast Pork Leg with Apples and Cider

Ingredients (to serve 10):

• 3.5kg boneless pork leg (boned and rolled)
• 3 tablespoons olive oil
• 2 tablespoon Saxa sea salt flakes
• 500g eschalots, peeled
• 700ml apple cider
• 3 garlic cloves, crushed
• 2 cup chicken stock
• 2 teaspoon fennel seeds
• 3 large pink lady or jazz apples, cut into thick wedges

Method:

1. Preheat oven to 220 degrees Celsius.
2. Using a sharp knife, score the rind of the pork. Place the pork into a large, flame-proof baking dish and rub all over with oil and salt.
3. Roast for 25 minutes or until the rind is golden and crackled.
4. Reduce the oven temperature to 180 degrees Celsius. Place eschalots around the pork, add cider, garlic, stock and fennel seeds and season with pepper. Cover and roast for 2 ½ hours.
5. Remove cover and add the apples, then roast for another 20 to 30 minutes.
6. Transfer the pork, eschalots and apples to a plate and cover with foil.
7. Place the baking dish with pan juices over high heat and bring to the boil before reduce heat to medium. Simmer for 5 minutes or until sauce thickens.
8. Slice the roast pork leg and serve with eschalots, apple and sauce.

Braised Pork Leg with Fennel and Potato

Ingredients (to serve 8):

• 3.5kg-piece pork leg (rolled and boned)
• 4 tablespoons olive oil
• 2 teaspoons salt
• 4 brown onions, halved, cut into thin wedges
• 4 baby fennel, trimmed, quartered
• 800g chat potatoes, unpeeled, cut into 1cm-thick slices
• 8 garlic cloves, thinly sliced
• 4 teaspoons fennel seeds
• 4 tablespoons white wine
• 2 tablespoons brown sugar
• 1.5 cups chicken stock
• 4 dried bay leaves

Method:

1. Preheat oven to 190 degrees Celsius.
2. Remove the rind from the pork and use unwaxed white kitchen string to tie the pork 3 times. Rub with half the oil and season with salt and pepper.
3. Heat the remaining oil in a large flame-proof baking dish over high heat. Cook the pork for 5 minutes, turning, until golden and then transfer to a plate.
4. Reduce heat to medium-high. Add the onion, fennel, potato, garlic and fennel seeds to the dish. Cook for 3-4 minutes, stirring regularly.
5. Stir in the wine, sugar, stock and bay leaves. Cook for 2 minutes before removing from the heat.
6. Place the pork in the dish, fat-side up and bake for 45 minutes or until the vegetables are caramelised and the pork is cooked through.
7. Cover the pork with foil and set aside for 10 minutes to rest before serving.

With these two delicious recipes, making pork is easy! For a warming dish on a cool night, we highly recommend the roast pork leg with apples – your family will love it!

Today’s roast pork leg recipes are courtesy of Taste.com.au

Pancetta-Wrapped Filet Mignon with Tomato and Mushroom Sauce

Ingredients (to serve 4):

• 3 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh rosemary
• 4 garlic cloves, crushed
• 1kg piece eye fillet
• 20 thin slices of flat pancetta
• 20g cup mushrooms
• 1 Spanish onion, thinly sliced
• 1 tablespoon tomato paste
• 200ml red wine
• 100ml beef stock
• 425g can diced tomatoes

Method:

1. Combine 2 tablespoons of oil, 2 tablespoons rosemary and two-thirds of the garlic in a bowl. Spread mixture over the beef fillet and refrigerate for 1 hour.
2. Lay the pancetta slices onto a chopping board (slightly overlapping each piece) and lay the beef in the centre. Wrap the pancetta around the beef to completely enclose and tie with kitchen string at 2cm intervals. Tuck a few sprigs of rosemary under each piece of string.
3. Heat the remaining oil in an ovenproof deep frying pan or casserole dish. Once hot, add the beef and sear until golden on all sides. Transfer the beef to a plate and leave to rest.
4. Reduce the heat to low and add the onion to the pan. Cook until slightly softened and then add the tomato paste, remaining garlic and rosemary and cook for 1-2 minutes.
5. Preheat the oven to 200 degrees Celsius.
6. Add the mushrooms and stock to the pan and cook for 3 minutes before adding the wine. Continue cooking while stirring, until reduced by half. Add the diced tomatoes and cook for a further 5 minutes.
7. Return the beef to the oven pan, cover with foil and cook in the oven for 15 minutes. Remove from the oven and set aside for 15 minutes to rest. Transfer beef to a serving platter.
8. Return the pan to medium-high heat and cook the sauce for a few minutes to thicken slightly.
9. Slice the beef, pour over the sauce and serve.  Also delicious with rosemary potatoes and wilted greens.

Filet Mignon with Fried Polenta and Pesto

Ingredients (to serve 4):

• 1 1/2 cups instant polenta
• 120g unsalted butter
• 120g grated parmesan cheese
• 2 tablespoons olive oil
• 4x 150g eye fillet steaks
• 1 tablespoons sun-dried tomato pesto
• 100ml red wine
• 150ml beef stock
• 4 tablespoons good-quality basil pesto

Method:

1. Bring 1litre of salted water to the boil and add the polenta in a slow, steady stream. Once boiling, reduce heat to medium-low and cook for 6-7 minutes, stirring constantly, until thick. Here’s a trick – you know it’s ready when a wooden spoon can stand upright.
2. Add half the butter and parmesan and stir well. Pour into a greased pan and set aside to cool before refrigerating until cold.
3. Preheat the oven to 200 degrees Celsius and grease a baking sheet.
4. Use a pastry cutter just slightly larger than the steaks to cut 4 rounds from the polenta. Brush with a little of the olive oil.
5. Add 1 tablespoon of oil and half the remaining butter to a fry pan. When hot, add polenta and cook for 1-2 minutes each side until lightly golden. Transfer to the baking sheet in the oven while you cook the steak.
6. Season the steaks with salt and pepper. Add remaining oil to a hot pan and add the steak, cooking over high heat for 2 minutes each side.
7. Reduce the oven temperature to 160 degrees Celsius and add the steaks to the baking sheet with the polenta. Cook for a further 4 minutes before removing from the oven and leaving to rest for 1 minute before serving.
8. Meanwhile, return pan to heat and add tomato pesto, wine and stock and bring to the boil. Cook for 3 minutes until well reduced. Whisk in the remaining butter.
9. Place a polenta round on each plate, top with a steak and pour the sauce around. Top with basil pesto before serving.

So there you have two delicious recipes for filet mignon.  When you’re next craving a piece of steak, why not buy an eye fillet and try one of these tasty dishes? The only trouble is which one to choose!

Today’s filet mignon recipes are courtesy of Taste.com.au