Tonight I was the lucky winner of the meat tray raffle at my Local The Sackville Hotel in Rozelle. This by the way is not just your average meat tray it’s a monster!!! And for only 2 bucks a ticket!! All the monies goto the Leukaemia Foundation. My prize was stuffed full with everything amazing and comes from my favorite local butcher Darling Street Meats so I know everything is of the up most quality. This win has inspired me to write a mega meat blog post using every morsel. So carnivores hold onto your seats!!!!!
Recipe’s in this post include
Tandoori Lamb Cutlet Curry
Asian Braised Pork Belly
Asian Sticky Lamb Ribs
Spicy Chorizo and Bacon Baked Eggs
Spanish Roast Chicken
Beef and Beer Casserole with Horseradish Mustard Dumplings
The Meat Tray Consists of
8 Sirloin steaks
12 Lamb Cutlets
4 Chorizo sausages
1 Free Range Chicken
4 Burgers
12 Rashers of Bacon
8 Pork Belly Strips
8 Lamb Ribs
Tandoori Lamb Cutlet Curry
Serves 4
1 tbs olive oil
12 lamb cutlets,
1 onion, chopped
1 garlic clove, crushed
1 teaspoon grated fresh ginger
2 tablespoons Goan Cuisine tandoori paste.
1 1/2 cup beef stock
1 400g tin chopped tomatoes
1 large potato, peeled, cut into cubes
1 large carrot, peeled, chopped
50g brown mushrooms
1/2 cup frozen peas
200ml coconut milk
Coriander leaves, to garnish
Method
Heat oil in a large saucepan over high heat, add the lamb cutlets, don’t over crowd the pan, brown in batches. Remove cutlets from pan and set aside.
Reduce heat to medium, add onion, garlic, ginger and brown mushrooms to pan and cook until slightly browned and softened,. Add tandoori paste and cook for for 2-3 minutes until aromatic
Return lamb cutlets to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot, peas and coconut milk and cook for a further 25 minutes until everything is tender
Garnish with coriander and serve with rice or roti.
Shanghai Braised Pork Belly
3 /4 lb. of lean pork belly (cut into 3/4-inch thick pieces)
2 tablespoons vegetable oil
1 tablespoon sugar
5 tablespoons shaoxing wine
8 inch piece of fresh ginger
3 whole star anise
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
2 cups water
Cut your pork into 3/4 inch think pieces. Bring a wok of water to a boil and add 2 tablespoons shaoxing wine and fresh ginger cut into 8 pieces. Blanch the pork for a couple minutes, this gets rid of impurities. Take the pork out of the wok and set aside.
Turn heat to low, add oil and sugar to your wok. Melt the sugar slightly and add the pork. Increase the heat to medium and cook until the pork is lightly browned.
Reduce the heat back down to low and add the shaoxing wine, light soy sauce, dark soy sauce, water and star anise. Adding both types of soy sauce adds colour and flavour to this dish.
Cover and simmer for about 45 minutes to 1 hour until pork is tender. Stir every 10 mins to prevent burning and add more water if it gets too dry. Once the pork is tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a sticky coating.
Sticky Asian Lamb Ribs
Serves 6 – 8
Ingredients:
2kg lamb ribs, separated
sea salt and freshly ground pepper, to taste
vegetable oil, for frying
6-8 garlic cloves, peeled and sliced
10cm piece ginger, peeled and sliced
2-4 tsp dried chilli flakes, to taste
8 whole star anise
2 tsp Sichuan peppercorns
8 tbsp honey
280ml light soy sauce
4-5 tbsp rice vinegar
600ml Shaoxing rice wine or medium-dry sherry
10 spring onions, trimmed and sliced
800ml chicken stock
Method:
1) Preheat oven to 180°C.
2) Season the ribs with salt and pepper, pushing the seasoning into the meat.
3) Heat a roasting tray on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides. Add the garlic, ginger, chilli flakes, star anise, Sichuan peppercorns and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.
4) Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.
5) Taste and adjust the flavours, adding a little extra vinegar if necessary. Add the spring onions and stock and bring to the boil.
6) Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
7) Remove the pan from the oven and place back on the stove top. Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.
Spicy Chorizo and Baked Eggs
Serves 4
Spanish Roast Chicken
Ingredients
Once the chicken has cooked for 40 minutes, take it out of the oven and scatter the veggies around the outside. Baste the chicken again and all of the vegetables . Return the dish to the oven and cook for the remaining 45 minutes. If the vegetables look as though they are browning too much, put a sheet of foil over the dish for the final 20 minutes of cooking.
Remove the chicken from the roasting dish and let rest for at least 10 minutes. Keep the vegetables warm in a low oven. Carve and serve with the vegetables and all the pan juices.
Beef Stroganoff
Serves 4
Ingredients
1-1/2 cups beef stock
15g dried porcini mushrooms (about 1/2 cup)
3 Tbs. vegetable oil
1/4 cup unsalted butter
8 to 10 oz. fresh button mushrooms, stems trimmed, caps wiped clean and thickly sliced
500g beef sirloin, cut into strips about 2 inches long and 1/2 inch wide
Sea salt and freshly ground black pepper
3 Tbs. plain flour
1 medium onion, thinly sliced
1/2 tsp smoked paprika
1 Tbs. Dijon mustard
1/2 tsp. Worcestershire sauce
5 Tbs. crème fraîche
For serving:
Cooked egg noodles or fresh egg fettuccine. I used some farfalle pasta in this dish
2 Tbs. chopped fresh flat-leaf parsley for garnishing.
In a small saucepan, combine the stock and dried Porcini. Bring to a boil, remove from the heat, cover, and let steep for 30 min. With a slotted spoon, lift the Porcini out of the broth; chop coarsely and set aside. Strain the broth through a cheesecloth-lined sieve and set aside.
Heat 1 Tbs. each of the oil and butter in a large sauté pan or skillet (a 12-inch skillet is perfect) over medium-high heat. When the oil is hot, add the button mushrooms and sauté, stirring often with a wooden spoon, until the mushrooms are softened and well browned, 5 to 6 min. Take the pan off the heat and transfer the mushrooms to a bowl.
Season the beef strips generously with salt and pepper and dredge them in the flour. Return the pan to medium-high heat and add the remaining 2 Tbs. of oil. When the oil is very hot, swirl to coat the pan and then add the beef, spreading it in a single layer and stirring with the wooden spoon so that it browns quickly on all sides, 1 to 2 min. Be sure not to overcrowd the pan; work in batches if necessary. Sauté the beef just long enough so that it browns slightly on all sides; don’t overcook it. Transfer the beef to the bowl with the mushrooms.
Still over medium-high heat, melt the remaining 3 Tbs. butter in the pan and add the onion. Sauté, scraping up the browned bits in the bottom of the pan with the wooden spoon, until the onion just begins to brown, 4 to 5 min. Pour in the reserved Porcini soaking broth. Stir in the mustard. paprika, Worcestershire sauce and then add the Porcini, mushrooms, and beef, along with any accumulated juices. Bring to a simmer while stirring. Cook just long enough so that the sauce thickens slightly, 1 to 2 min. Reduce the heat to low and stir in the crème fraîche, cooking just until heated through. Taste and adjust the seasonings. Serve over the egg noodles or fettuccine, sprinkled with the parsley.
Recipe adapted Lisa Schroeder from Fine Cooking
Beef and Beer Casserole with Horseradish Mustard Dumplings
Serves 6
Ingredients
650g stewing beef, cubed
1 tbsp plain flour
salt and pepper
2 tbsp sunflower oil
1 onion, sliced
2 carrots, thinly sliced
1 celery stick, thinly sliced
2 fresh rosemary sprigs, roughly torn
300ml brown ale
300ml beef stock, hot
250g chestnut mushrooms
For the dumplings:
100g self-raising flour
50g light vegetable suet
1 tbsp chopped parsley
good pinch salt
1 tbsp Tracklements Horseradish Mustard
Cooking Directions
Serves: 6
Sprinkle the beef with the flour and plenty of salt and pepper. Heat the oil in a large flameproof casserole and fry the beef in 2 batches until browned and remove. Fry the onion for 5 mins until tender. Return the beef to the pan and add the carrot, celery and rosemary. Fry for 5-10 mins. Add the beer and the stock and bring to the boil. Lower the heat until the stew is gently simmering. Cover tightly and simmer for 1 hour.
For the dumplings, mix the flour, suet, salt, parsley and Horseradish Mustard in a bowl. Stir in about 4-5 tbsp cold water to make a soft dough. Using a tablespoon drop spoonfuls of mixture into the simmering stew. Cover and simmer gently for 10 mins until they’ve puffed up.
Serve hot, with freshly steamed vegetables.
The Gourmet Grocer 