Page 1

su

Is e 18

Brought to you by

Give the classic beef pie new life with Szechuan spices

Makeover the veal schnitzel with a touch of the Caribbean

Transform the humble lamb chop with an Indian green curry

Page 3

Page 4

Page 11

BEE0723_ENTICE_WINTER_2014_ARTWORK_PAGINATION_OPT2_B.indd 1

Inks

Cyan,

Magenta,

Yellow,

Black

22/04/14 3:54 PM


Meals for the modern family

Szechuan beef pie Serves: 4  Preparation: 20 minutes  Cooking: 1 hour 40 minutes

They’ve said it before and they’ll say it again - the times are a changing and so is the way we eat. We know our meals are not what they used to be. Whether it’s work, kids or the commitments of everyday life we don’t always have the luxury of time to prepare our meals or sit around the table to eat them together. However, we still need recipes that are easy to prepare, delicious and good for us.

800g beef chuck, trimmed of fat, 2.5cm diced

1 TBSP salt reduced soy sauce

1 TSP sunflower oil

1 TBSP toasted sesame paste (or tahini)

1 TBSP Szechuan peppercorns (or black peppercorns)

In this issue of Entice we respond to the changing face of meals in Australia by taking classic Australian recipes and giving them a modern day twist to meet our changing tastes, needs and situations.

500ml salt reduced beef stock

2 onions, cut into wedges

2 heaped TSP cornflour

2 carrots, chopped on the diagonal

2 spring onions, sliced

2 cups parsnip, peeled and diced

500g sweet potato

Sweet potato topping

2 cloves garlic, sliced

1 TSP finely grated ginger

1 long red chilli, finely chopped

4 steamed choy sum (or similar Asian green), to serve

1. Drizzle beef with sunflower oil in a bowl and toss to coat. Toast Szechuan peppercorns in a small frying pan until fragrant, be careful not to burn. Grind to a fine powder using a mortar and pestle.

From quick to slow, mid-week to weekend, 2 serves to 8 we’ve included recipes rich in iron and zinc along with 3 serves of veggies to provide the energy needed to keep the winter chills at bay.

2. Place a large cast iron casserole dish over medium-high heat. Brown beef in 2-3 batches, add ground peppercorns, onions, carrots, parsnip, garlic, chilli, soy, sesame paste and stock and bring to the boil. Cover and simmer for 1 hour 15 minutes or until beef is tender.

For more winter warming recipes visit BeefandLamb.com.au Happy cooking,

3. Mix a few tablespoons of the cooking liquid with the cornflour until it is a smooth paste and stir into mixture. Cook for 5-10 minutes until mixture thickens. Add spring onions.

The Beef & Lamb Team

4. Meanwhile steam sweet potato and mash with ginger. Preheat oven to 200°C. Divide pie filling between 4 x 1 cup-capacity ramekins and top with sweet potato topping. 5. Bake pies for 15 minutes or until the sweet potato begins to brown and serve with steamed choy sum.

Tips 1. Save time and use lean beef mince instead of chuck. Reduce the cooking time to 30 minutes and only use half the stock. 2. Szechuan peppercorns are available from Asian grocers or in the Asian section of the supermarket. If you don’t have a mortar and pestle you can place peppercorns in a zip lock bag and whack them with a rolling pin. 3. If you don’t have toasted sesame paste or tahini, substitute with 1 teaspoon sesame oil mixed with 1 teaspoon peanut butter. 4. Make one large pie by using a 4-cup capacity baking dish or 8-9 inch pie plate.

Switch to make Chilli and stout beef pies with mushy peas – leave out the Szechuan peppercorns, soy sauce, sesame paste and spring onions. Use stout instead of stock and serve with mushy peas.

3 veggies

2

HIGH IRON

HIGH PROTEIN

HIGH ZINC

BeefandLamb.com.au

BEE0723_ENTICE_WINTER_2014_ARTWORK_PAGINATION_OPT2_B.indd 2-3

Inks

Cyan,

Magenta,

Yellow,

Black

22/04/14 3:54 PM


Thai sticky beef mince stir-fry Serves: 2  Preparation: 15 minutes  Cooking: 15 minutes 300g lean beef mince 1 TBSP sunflower oil 6 cloves garlic, finely chopped 2 long red chillies, deseeded, finely chopped 1 TBSP fish sauce 2 TBSP kecap manis 1 cup sliced gai laan (or broccolini) 1 cup shredded red cabbage 1 cup sliced yellow capsicum ½ lime, JuiceD

1. Heat oil in a wok or large fry pan over high heat and swirl to coat. Have ingredients measured out and nearby. 2. Add garlic and chilli and stir quickly so they don’t burn. After 5-10 seconds add the beef mince. Don’t stir too much, allow the beef to cook and brown. Once all the mince has been browned, add the fish sauce and stir to coat. Add the kecap manis and stir-fry for 5-8 minutes, or until the beef becomes caramelised. 3. Add gai laan and stir to coat. Cover with lid for 20 seconds until it starts to wilt. Add cabbage and capsicum and stir to mix evenly. Turn off heat. When ready to serve, squeeze over lime juice, add Thai basil and serve with noodles.

½ bunch Thai basil, to serve 225g Thin fresh rice noodles, blanched in boiling water, drained

3 veggies

HIGH IRON

HIGH PROTEIN

HIGH ZINC

Tips 1. Try using finely sliced beef round or rump instead of mince. 2. Double the amount of ingredients to make the recipe serve 4. 3. Kecap manis is thick sweet soy and is available from supermarkets and Asian grocers. 4. Try coriander instead of Thai basil.

Switch to make Chinese stir-fried beef mince – use soy sauce instead of fish sauce and brown sugar instead of kecap manis. Use 1 tablespoon Chinese cooking wine instead of lime juice, snow peas instead of red cabbage and garnish with finely sliced batons of ginger. To learn how to make your own mince at home visit YouTube.com/TheMainMealIdeas

Jerk veal with spiced corn and beans Serves: 2  Preparation: 15 minutes  Cooking: 15 minutes 4 x 80g veal schnitzels Jerk seasoning 1 TSP ground allspice ½ TSP cayenne pepper ½ TSP ground black pepper ½ TSP ground cinnamon ¼ TSP ground nutmeg 1 TSP thyme leaves Spiced corn and beans 2 TBSP extra virgin olive oil 1 red capsicum, diced 1 cup frozen corn kernels

300g can kidney beans, rinsed and drained

Tips

1 TBSP smoked paprika

1. Try with beef minute steaks instead of schnitzels.

2 TBSP barbecue sauce ¼ cup coriander leaves, chopped 1 lime, halved, to serve 1 bunch of broccolini, to serve 1. Mix spices for jerk seasoning in a small bowl and rub over veal. Heat half the oil in a large frying pan over high heat and cook 2 veal schnitzels for 40 seconds each side, repeat with remaining schnitzels. 2. Heat oil and fry capsicum for one minute, add corn and kidney beans, smoked paprika and barbecue sauce and heat through. 3. Serve with broccolini, garnish with coriander and lime.

4

2. If you want something spicier with the beans use chipotle or adobo sauce instead of barbecue sauce. 3. Try black beans or four bean mix instead of kidney beans. 4. Double the quantities in the recipe to make enough for 4.

Switch to make Cajun veal – try a Cajun spice rub instead. Mix equal parts ground cumin, ground coriander and paprika, add oregano and cracked black pepper and mix to combine. 3 veggies

HIGH IRON

HIGH PROTEIN

HIGH ZINC

BeefandLamb.com.au

BEE0723_ENTICE_WINTER_2014_ARTWORK_PAGINATION_OPT2_B.indd 4-5

Inks

Cyan,

Magenta,

Yellow,

Black

22/04/14 3:55 PM


Persian spiced lamb shoulder Serves: 6-8  Preparation: 20 minutes  Cooking: 1 hour 1 lamb shoulder, deboned and trimmed of fat (1.2kg) 6 cloves garlic, chopped 1 TSP cinnamon 1 lemon, ZestED and juiceD

3 bunches baby heirloom carrots, peeled, stalks trimmed to 4cm Cranberry & kale quinoa 1 cup quinoa

1 TBSP harissa paste (or 1 tsp chilli powder)

3 cups Tuscan kale (cavalo nero) or spinach, finely shredded

1 TBSP olive oil

1 TBSP olive oil

¼ cup raisins

2 TBSP orange juice

½ butternut pumpkin, cut into 2cm slices

¼ cup dried cranberries

8 baby eggplantS, halved lengthways

Greek yoghurt and pomegranate seeds, to serve

¼ cup mint leaves

1. Preheat oven to 200°C fan-forced. 2. Place garlic, cinnamon, lemon zest and juice, harissa and oil in a large bowl and mix to combine. Spread half the marinade all over the lamb. Sprinkle raisins over the inside of the lamb and roll up into a log. Tie firmly with kitchen string at 2cm intervals to enclose. 3. Place lamb in a roasting tray and toss pumpkin, eggplant and carrots in the remaining marinade and place around the lamb. 4. Roast lamb in oven for 40 minutes or until it begins to brown, then reduce temperature to 160°C and cook for 20 minutes per kilogram of lamb for medium or until cooked to your liking. Rest for 10-15 minutes, remove string and slice. 5. For quinoa, cook according to packet directions. Place kale on top of quinoa to steam for the last 5 minutes of cooking and replace lid. Stir kale through quinoa. Add olive oil, orange juice and cranberries and stir to combine. Scatter with mint leaves just before serving. 6. Serve with sliced lamb, yoghurt and pomegranate seeds.

Tips 1. Marinate the lamb overnight for extra flavour and tenderness. 2. Make your own harissa by forming a paste of red chilli and garlic with a splash of vinegar. Keep covered in oil in the fridge. 3. Get your butcher to debone the lamb shoulder for you, then take the bones home and add them to your next soup for flavour. 4. Try couscous instead of quinoa, or wild rice mixed with basmati rice.

Switch to make Lamb shawarma – leave out harissa and raisins. Add chopped coriander, cayenne pepper, cumin, ground coriander, paprika, cardamom and allspice. Serve in pita bread with salad topped with yoghurt. To learn how to bone a lamb shoulder at home visit YouTube.com/TheMainMealIdeas

3 veggies

6

HIGH IRON

HIGH PROTEIN

HIGH ZINC

BeefandLamb.com.au

BEE0723_ENTICE_WINTER_2014_ARTWORK_PAGINATION_OPT2_B.indd 6-7

Inks

Cyan,

Magenta,

Yellow,

Black

22/04/14 3:55 PM


Spanish beef and pearl barley paella Serves: 4  Preparation: 20 minutes  Cooking: 55 minutes 600g beef blade (steak or blade roast), trimmed of fat, 2cm diced

½ cup pearl barley 1 head garlic, sliced in half horizontally

1 TBSP olive oil

6 sprigs thyme

1 TBSP smoked paprika

1 pinch saffron, soaked in 1 tBSP 4 silverbeet stems, hot water finely diced 500ml salt 1 red capsicum, reduced beef finely diced stock 1 green capsicum, finely diced

1 bunch silverbeet leaves, shredded

1. Drizzle oil over beef in a bowl and toss to coat. Place a 30cm paella pan, frying pan or cast iron casserole dish over high heat and brown beef. Add paprika and stir to coat the beef. 2. Add diced silverbeet stems, capsicum, pearl barley, garlic, thyme, saffron and stock and bring to the boil, reduce heat to low, cover and simmer for 45 minutes or until beef and pearl barley are tender. If liquid reduces too much add a little water to keep the beef moist. 3. Add shredded silverbeet leaves in the last two minutes of cooking, or steam separately and serve paella on top of silverbeet.

Tips 1. Rump steak can be used instead of blade. 2. Try kale, spinach or baby spinach instead of silverbeet. 3. Replace silverbeet stems with celery or onion. 4. This recipe can be made in a slow cooker. Transfer everything except silverbeet leaves to the slow cooker after step 1. Cook for 8 hours on low. Add leaves in the last few minutes of cooking.

Switch to make Italian beef risotto – leave out smoked paprika and capsicum, add one can of diced tomatoes, diced carrot and celery and finish with basil instead of thyme.

3 veggies

8

HIGH IRON

HIGH PROTEIN

HIGH ZINC

BeefandLamb.com.au

BEE0723_ENTICE_WINTER_2014_ARTWORK_PAGINATION_OPT2_B.indd 8-9

Inks

Cyan,

Magenta,

Yellow,

Black

22/04/14 3:55 PM


Indian green lamb curry Serves: 4  Preparation: 25 minutes  Cooking: 1 hour 15 minutes 1kg forequarter lamb chops, trimmed of fat

1 TSP fennel seeds

½ lemon, JuiceD

Roast cauliflower, pumpkin and green beans

½ cup water 1 bunch coriander, roots, stems and leaves, washed and chopped 5cm ginger, peeled and chopped

1 medium brown onion, sliced

1 TSP sunflower oil 1 TBSP cumin seeds ½ head cauliflower, broken into florets

6 cloves garlic, peeled

2 cups green beans, halved, blanched

1 long green chilli, deseeded

600g Kent pumpkin, cut into 2cm wedges

1 TSP ground turmeric

2 cups Brown basmati rice, flatbread and chilli pickles, to serve

1 TBSP sunflower oil

1. Preheat oven to 150°C fan-forced. 2. Place lemon juice, water, coriander, ginger, garlic, chilli and turmeric into a blender. Cover and blend for 1 minute or until smooth. 3. Pour half the oil into a flameproof casserole dish and place over medium heat. When hot, add lamb and cook for 6-8 minutes until browned. Set aside. Pour off rendered lamb fat from pan. Add remaining oil and fennel seeds and then immediately add the onions and stir until golden. Return lamb to pan. 4. Pour contents of blender over lamb and bring to a simmer. Cover with lid and place in oven for 1 hour to 1 hour 15 minutes or until the lamb is tender. 5. Toss cauliflower and pumpkin in oil and spread over a baking tray, sprinkle with cumin seeds and roast for 40 minutes or until it begins to brown at the edges. Toss with blanched green beans. 6. Serve with rice, flatbread and chilli pickles.

Tips 1. Try using diced lamb shoulder or lamb chump chops instead. 2. Adjust the type of herbs and spices in your sauce. Try curry powder, ground cumin or ground coriander. 3. Improve the flavour by making the day before. 4. Soak fresh coriander in a bowl of cold water to remove all grit or dirt. Wrap in a clean tea towel and shake free of water before using.

Switch to make Rogan josh – to the blender add 4 tomatoes, swap green chilli for red chilli. When adding the fennel seeds to the pan, add 1 tablespoon cardamom pods, 2 cloves, 1 cinnamon stick, 2 bay leaves.

3 veggies

10

HIGH IRON

HIGH PROTEIN

HIGH ZINC

BeefandLamb.com.au

BEE0723_ENTICE_WINTER_2014_ARTWORK_PAGINATION_OPT2_B.indd 10-11

Inks

Cyan,

Magenta,

Yellow,

Black

22/04/14 3:55 PM


The variety and versatility of beef and lamb cuts means they are perfect for warming winter meals. Whether it’s a slow-cooked casserole or flash in the pan stir fry, there is a cut to suit your needs.

Lean Beef Mince

Veal schnitzel

Tasty and versatile, beef mince is a great all-rounder and can make a meal in minutes. Loved by everyone, it is ideal for winter recipes.

Lean and mild in flavour, veal schnitzels are suited to quick cooking such as grilling and stir-fry. A great alternative cut for your favourite recipes.

Beef Blade

Lamb Shoulder (deboned)

A flavour-filled cut that is versatile enough to be cooked as a roast, steaks, sliced in a stir-fry or diced for casseroles.

When rolled and stuffed with your favourite seasoning, lamb shoulders are perfect for slow roasting in the oven.

Lamb Forequarter Chops

Beef Chuck With a high level of connective tissue, chuck is best suited to moist slow-cooking that results in a full flavour and gelatinous texture. A classic casserole cut.

Suited to slow roasting, braising and grilling, forequarter chops are a versatile cut.

BEE0723_ENTICE_WINTER_2014_ARTWORK_PAGINATION_OPT2_B.indd 12

Inks

Cyan,

Magenta,

Yellow,

Black

22/04/14 3:55 PM

Entice winter 2014  

Get ideas and inspiration for warming winter meals using beef and lamb.

Read more
Read more
Similar to
Popular now
Just for you