Entice Issue 4

yummy , ds la sa ss fu oN d. se ni ga or is “Relax...dinner rfect pe e th – es ri -f ir st sle as -h no d an beef burgers and back , ol ho sc to ck ba k, or w to ck ba answer for r more fo k as d ul co ho W s. ht ig kn ee w to routine at this time of year!”

Issue 4 / Summer 2008

For more delicious recipes, cooking tips and to contact us visit www.themainmeal.com.au

Fast, fresh, flavourful meals

These fuss-free meals are simple to make, easy to serve and quick to disappear

Beef and pasta salad Serves 4 You’ll need 2 (about 250g each) thick-cut steaks (see Butcher’s tip below) 250g farfalle (bowtie) pasta, cooked 1 punnet cherry tomatoes, cut in half ½ cup small black olives 200g tub bocconcini, cut in half 100g baby spinach leaves ¼ cup olive oil 2 tbsp red wine vinegar freshly ground salt and pepper Here’s how Barbecue, char-grill or pan-fry the steaks until done to your liking (see Butcher’s tip page 5). Remove from heat and rest the steaks for a few minutes. While the steaks rest, toss the remaining ingredients together. Slice the steaks thinly and mix with the pasta salad.

The holidays are over... yes it’s back to work, back to school and back to routine – you either loathe it or love it, but there’s no getting out of it.

One thing we all seem to agree on though is that now is the time we really need fuss-free family meals.

Busy weeknights call for recipes that are simple to make, and food that tastes great. We want meals too that nourish the family, providing the health and energy that we all need to perform at our best each day.

The ideas in this issue make the most of readily available, everyday ingredients. They feature the best produce of the season, plus they pack in more flavour without a lot of effort or time.

for salads Butcher’s tip – best beef cuts fillet Thickly cut rump, rib eye/scotch steaks or sirloin/porterhouse/New York work well.

All the family will love these delicious meals, they’re easy to make, easy to eat and enjoy outdoors…so you can keep that holiday feeling alive just that little bit longer.

Find more great recipe ideas visit www.themainmeal.com.au 3

“In warmer weather, beef salads are the perfect answer to a busy weeknight” 4

Beef and pasta salad Serves 4 You’ll need 2 (about 250g each) thick-cut steaks (see Butcher’s tip below) 250g farfalle (bowtie) pasta, cooked 1 punnet cherry tomatoes, cut in half ½ cup small black olives 200g tub bocconcini, cut in half 100g baby spinach leaves ¼ cup olive oil 2 tbsp red wine vinegar freshly ground salt and pepper Here’s how Barbecue, char-grill or pan-fry the steaks until done to your liking (see Butcher’s tip page 5). Remove from heat and rest the steaks for a few minutes. While the steaks rest, toss the remaining ingredients together. Slice the steaks thinly and mix with the pasta salad.

The holidays are over... yes it’s back to work, back to school and back to routine – you either loathe it or love it, but there’s no getting out of it.

One thing we all seem to agree on though is that now is the time we really need fuss-free family meals.

Busy weeknights call for recipes that are simple to make, and food that tastes great. We want meals too that nourish the family, providing the health and energy that we all need to perform at our best each day.

The ideas in this issue make the most of readily available, everyday ingredients. They feature the best produce of the season, plus they pack in more flavour without a lot of effort or time.

for salads Butcher’s tip – best beef cuts fillet Thickly cut rump, rib eye/scotch steaks or sirloin/porterhouse/New York work well.

All the family will love these delicious meals, they’re easy to make, easy to eat and enjoy outdoors…so you can keep that holiday feeling alive just that little bit longer.

Find more great recipe ideas visit www.themainmeal.com.au 3

“In warmer weather, beef salads are the perfect answer to a busy weeknight” 4

Getting the best result s Choose lean, thick-cut bee f steaks.

A thick-cut steak allows you to slice wide, juicy strips that will fold eas ily with the salad ingredients.

Preheat the barbecue or char-grill plate to hot or preheat a pan to moder ately hot.

Brush the steaks lightly wit h oil.

Cook the steaks on one sid e until moisture appears. Use tongs to turn the steaks once only.

Cook the steaks to no mo re than a medium degree of doneness.

Make light work of dinner...try one (or all) of these great beef salads To serve 4 you’ll need 2 (about 250g each) thick-cut steaks. Barbecue or pan-fry the steaks. Rest the steaks for a few minutes. While the steaks rest, toss the salad ingredients together. To serve, slice the steaks thinly and pile on top of the salad.

Beef and mango salad Toss together 2 sliced mangoes, 1 bunch rocket (stalks trimmed), 1 butter lettuce (leaves separated), ½ cup mint leaves, rind and juice from 1 lime, 2 tbsp oil, 1 tbsp soy sauce and 2 tsp each of fish sauce and brown sugar.

Always rest the steaks afte r cooking so the beef remains juicy.

Slice the steaks thinly so the beef is easily coated with the dressing.

Add the dressing to the sal ad just before ser ving; the flavours of the beef, the salad and the dressing remain fresh and flavoursom e this way.

“For those too-hot-to-cook nights you need do little more than grill or barbecue a piece of steak, and toss together a few of this season’s best ingredients”

Butcher’s tip – judge a steak’s degree of doneness by touch Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of your thumb, it will feel very soft. With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare.

Move your thumb to the middle finger and press the ball of your thumb again; steaks with the same soft feel will be medium-rare.

The ring finger and thumb together will indicate a medium doneness.

The little finger and thumb together will be very firm; if a steak feels the same it will be well-done.

Beef and pesto potato salad Toss together 750g small desiree potatoes (sliced and cooked),

cup basil pesto, 1 tbsp wine vinegar,

1 tbsp capers (chopped), 8 chopped cornichons (or 4 gherkins), ½ cup small basil or flat-leaf parsley leaves.

Beef asparagus and tomato salad Toss together 2 bunches asparagus (cooked), 4 finely chopped tomatoes, 1 small red onion (very finely chopped), ½ cup flat-leaf parsley leaves, and a good splash each of olive oil, wine or balsamic vinegar.

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Getting the best result s Choose lean, thick-cut bee f steaks.

A thick-cut steak allows you to slice wide, juicy strips that will fold eas ily with the salad ingredients.

Preheat the barbecue or char-grill plate to hot or preheat a pan to moder ately hot.

Brush the steaks lightly wit h oil.

Cook the steaks on one sid e until moisture appears. Use tongs to turn the steaks once only.

Cook the steaks to no mo re than a medium degree of doneness.

Make light work of dinner...try one (or all) of these great beef salads To serve 4 you’ll need 2 (about 250g each) thick-cut steaks. Barbecue or pan-fry the steaks. Rest the steaks for a few minutes. While the steaks rest, toss the salad ingredients together. To serve, slice the steaks thinly and pile on top of the salad.

Beef and mango salad Toss together 2 sliced mangoes, 1 bunch rocket (stalks trimmed), 1 butter lettuce (leaves separated), ½ cup mint leaves, rind and juice from 1 lime, 2 tbsp oil, 1 tbsp soy sauce and 2 tsp each of fish sauce and brown sugar.

Always rest the steaks afte r cooking so the beef remains juicy.

Slice the steaks thinly so the beef is easily coated with the dressing.

Add the dressing to the sal ad just before ser ving; the flavours of the beef, the salad and the dressing remain fresh and flavoursom e this way.

“For those too-hot-to-cook nights you need do little more than grill or barbecue a piece of steak, and toss together a few of this season’s best ingredients”

Butcher’s tip – judge a steak’s degree of doneness by touch Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of your thumb, it will feel very soft. With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare.

Move your thumb to the middle finger and press the ball of your thumb again; steaks with the same soft feel will be medium-rare.

The ring finger and thumb together will indicate a medium doneness.

The little finger and thumb together will be very firm; if a steak feels the same it will be well-done.

Beef and pesto potato salad Toss together 750g small desiree potatoes (sliced and cooked),

cup basil pesto, 1 tbsp wine vinegar,

1 tbsp capers (chopped), 8 chopped cornichons (or 4 gherkins), ½ cup small basil or flat-leaf parsley leaves.

Beef asparagus and tomato salad Toss together 2 bunches asparagus (cooked), 4 finely chopped tomatoes, 1 small red onion (very finely chopped), ½ cup flat-leaf parsley leaves, and a good splash each of olive oil, wine or balsamic vinegar.

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6

Give mum the night off…make her the best beef burgers

Olive and pesto burgers

Big, juicy beef burgers make a really delicious dinner, they’re easy to make, easy to serve and everyone loves them.

Serves 4

Follow our tips and tricks and you’ll be serving up dinner in next to no time. rger mix e beef bu th g in k a M make ef mince will e b n a le g 500 . ized burgers four good-s nes) to mix ers (clean o g n fi r u o y Use s. Don’t d flavouring n a e c in m . the ill be tough e burgers w th r o it o rd ove urgers ape the b How to sh e into four uch to shap to t h lig a Use en flatten ed balls. Th rm fo ly se o lo . Don’t and bottom p to ll a b h c ea d discs – into flattene m e th sh a u sq ed. ightly round keep them sl

You’ll need 500g lean beef mince 2 tbsp water cup basil pesto ½ cup pimento stuffed green olives, chopped rocket leaves, diced avocado, pimento olives and spring onion to serve Here’s how Combine the beef mince, water, pesto and olives.

Mix lightly, shape into 4 burgers. Preheat the barbecue or pan to moderately high. Lightly brush the burgers with oil. Add burgers to the barbecue or pan, lower the heat to moderate. Cook for 6-7 minutes each side or until thoroughly cooked.

Turn them once only. Serve with the rocket and the combined avocado, olives and spring onion.

“Whenever Mum feels like a night off from cooking, treat her to a meal that’s made by...you!”

Try these flavour variations

Tex mex burgers

Start with 500g lean beef mince and add 2 tbsp

Add a 35g packet taco seasoning mix and ¼ cup tomato

of water to make any of the following tasty options.

Cook as directed above.

chopped tomato and jalapeno chillies.

Teriyaki onion burgers

Beef ’n‘ barbecue sauce burgers

Add a 35g packet of French onion soup mix and 1 tbsp

Add ¼ cup barbecue sauce, 1 tbsp soy sauce and

teriyaki sauce. Serve with sliced barbecued onions, and Pay attention here – cooking your beef burgers You can cook the burgers on a barbecue flat-plate or char-grill, or in a frypan.

Preheat the barbecue or pan before cooking.

Oil the burgers not the grill or frypan – use a brush or a spray of oil.

Start the cooking over a moderately high heat, then lower the heat to moderate.

7

The burgers will take approximately 6-7 minutes on each side to cook.

Turn them once only. Ease the spatula under the burger to lift it from the heat, then carefully turn the burger with tongs.

Burgers must be cooked through to the centre, insert a skewer into the thickest part, if it’s ready the juices will be clear.

sauce. Serve with shredded lettuce, grated tasty cheese,

mixed salad leaves.

a good dash of Worcestershire sauce. Serve with slices of beetroot, tomato and avocado.

Keep it simple – breads, sauces and salad Great tasting burgers don’t need too many side dishes Serve burgers on lightly toasted buns or thick cut bread, grilled pita bread or warm garlic bruschetta.

A favourite sauce, spicy relish or mayonnaise that goes with the flavour of your burger is all the dressing it needs.

Salad can just be two or three ingredients – something for crunch like shredded lettuce or baby lettuce leaves. Add other ingredients on hand like sliced ripe tomatoes, slices of avocado, even beetroot if it’s a favourite.

8

Give mum the night off…make her the best beef burgers

Olive and pesto burgers

Big, juicy beef burgers make a really delicious dinner, they’re easy to make, easy to serve and everyone loves them.

Serves 4

Follow our tips and tricks and you’ll be serving up dinner in next to no time. rger mix e beef bu th g in k a M make ef mince will e b n a le g 500 . ized burgers four good-s nes) to mix ers (clean o g n fi r u o y Use s. Don’t d flavouring n a e c in m . the ill be tough e burgers w th r o it o rd ove urgers ape the b How to sh e into four uch to shap to t h lig a Use en flatten ed balls. Th rm fo ly se o lo . Don’t and bottom p to ll a b h c ea d discs – into flattene m e th sh a u sq ed. ightly round keep them sl

You’ll need 500g lean beef mince 2 tbsp water cup basil pesto ½ cup pimento stuffed green olives, chopped rocket leaves, diced avocado, pimento olives and spring onion to serve Here’s how Combine the beef mince, water, pesto and olives.

Mix lightly, shape into 4 burgers. Preheat the barbecue or pan to moderately high. Lightly brush the burgers with oil. Add burgers to the barbecue or pan, lower the heat to moderate. Cook for 6-7 minutes each side or until thoroughly cooked.

Turn them once only. Serve with the rocket and the combined avocado, olives and spring onion.

“Whenever Mum feels like a night off from cooking, treat her to a meal that’s made by...you!”

Try these flavour variations

Tex mex burgers

Start with 500g lean beef mince and add 2 tbsp

Add a 35g packet taco seasoning mix and ¼ cup tomato

of water to make any of the following tasty options.

Cook as directed above.

chopped tomato and jalapeno chillies.

Teriyaki onion burgers

Beef ’n‘ barbecue sauce burgers

Add a 35g packet of French onion soup mix and 1 tbsp

Add ¼ cup barbecue sauce, 1 tbsp soy sauce and

teriyaki sauce. Serve with sliced barbecued onions, and Pay attention here – cooking your beef burgers You can cook the burgers on a barbecue flat-plate or char-grill, or in a frypan.

Preheat the barbecue or pan before cooking.

Oil the burgers not the grill or frypan – use a brush or a spray of oil.

Start the cooking over a moderately high heat, then lower the heat to moderate.

7

The burgers will take approximately 6-7 minutes on each side to cook.

Turn them once only. Ease the spatula under the burger to lift it from the heat, then carefully turn the burger with tongs.

Burgers must be cooked through to the centre, insert a skewer into the thickest part, if it’s ready the juices will be clear.

sauce. Serve with shredded lettuce, grated tasty cheese,

mixed salad leaves.

a good dash of Worcestershire sauce. Serve with slices of beetroot, tomato and avocado.

Keep it simple – breads, sauces and salad Great tasting burgers don’t need too many side dishes Serve burgers on lightly toasted buns or thick cut bread, grilled pita bread or warm garlic bruschetta.

A favourite sauce, spicy relish or mayonnaise that goes with the flavour of your burger is all the dressing it needs.

Salad can just be two or three ingredients – something for crunch like shredded lettuce or baby lettuce leaves. Add other ingredients on hand like sliced ripe tomatoes, slices of avocado, even beetroot if it’s a favourite.

8

“Keep everyone happy...sausages are an all-time favourite – kid’s love ’em, Dad’s love ’em – Mums too because you serve them up and they disappear”

Beef sausages with pasta Serves 4 Tortigliono is a narrow, tubular pasta shape.

Penne, rigatoni or other chunky pasta shapes could also be used.

You’ll need 6 beef sausages (plain or flavoured) 500g tortigliono pasta 1 tbsp olive oil 1 medium onion, chopped 8 medium roma tomatoes, chopped 2 tsp sugar ½ cup basil leaves ½ cup freshly grated parmesan

Smart cooking…less mess One of the easiest ways to cook sausages is in the oven (it also makes less mess).

Preheat the oven to 180˚C. Put a sheet of baking paper on a large oven tray, place sausages on tray, leave a little room around each sausage.

Roast sausages for 15 minutes or until cooked.

Shake the oven tray from time to time to turn the sausages so they brown evenly.

Butcher’s tips – cooking the perfect sausage It’s true sausages contain a little fat – this gives them some of their flavour and keeps them moi st. The best Butcher’s tip for cooking sausages is not to pier ce them before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out. Our other best tip – cook them slowly over a moderate hea t. If you cook them too fast over too high a heat the skins may burst.

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Here’s how Cook sausages in the oven (see Smart Cooking page 9). Put a large pot of water on to boil. Heat oil in a frypan, add onion, and cook until it is soft and golden.

Place pasta in boiling water to cook. Add the tomatoes and sugar to frypan. Cook until tomatoes are just softened.

Remove frypan from heat. Slice cooked sausages. Take about half a cup of cooking water from the pasta pot, set it aside.

Drain pasta. Return pasta to pot, add sliced sausages, tomato mixture and a little of the reserved cooking water. Add basil leaves and toss to mix. Sprinkle with parmesan to serve.

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“Keep everyone happy...sausages are an all-time favourite – kid’s love ’em, Dad’s love ’em – Mums too because you serve them up and they disappear”

Beef sausages with pasta Serves 4 Tortigliono is a narrow, tubular pasta shape.

Penne, rigatoni or other chunky pasta shapes could also be used.

You’ll need 6 beef sausages (plain or flavoured) 500g tortigliono pasta 1 tbsp olive oil 1 medium onion, chopped 8 medium roma tomatoes, chopped 2 tsp sugar ½ cup basil leaves ½ cup freshly grated parmesan

Smart cooking…less mess One of the easiest ways to cook sausages is in the oven (it also makes less mess).

Preheat the oven to 180˚C. Put a sheet of baking paper on a large oven tray, place sausages on tray, leave a little room around each sausage.

Roast sausages for 15 minutes or until cooked.

Shake the oven tray from time to time to turn the sausages so they brown evenly.

Butcher’s tips – cooking the perfect sausage It’s true sausages contain a little fat – this gives them some of their flavour and keeps them moi st. The best Butcher’s tip for cooking sausages is not to pier ce them before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out. Our other best tip – cook them slowly over a moderate hea t. If you cook them too fast over too high a heat the skins may burst.

9

Here’s how Cook sausages in the oven (see Smart Cooking page 9). Put a large pot of water on to boil. Heat oil in a frypan, add onion, and cook until it is soft and golden.

Place pasta in boiling water to cook. Add the tomatoes and sugar to frypan. Cook until tomatoes are just softened.

Remove frypan from heat. Slice cooked sausages. Take about half a cup of cooking water from the pasta pot, set it aside.

Drain pasta. Return pasta to pot, add sliced sausages, tomato mixture and a little of the reserved cooking water. Add basil leaves and toss to mix. Sprinkle with parmesan to serve.

10

ef mince Hints for stir-frying be t before you start to cook.

Preheat the wok to ho t es, at a maximum of abou Cook the mince in batch 250g at a time. the wok, add it from the Crumble the mince into ttest. centre where it will be ho outside of the wok to the the y liquid has evaporated, Cook the mince until an it brown. Keep a check on mince can now begin to rly quickly at this stage. as it will begin to cook fai not browns evenly but does Keep it moving so that it

matters Butcher’s tips – mince . any longer than necessary Don’t store fresh mince 2 days.

It’s best used within 1 to zen intend to use, it can be fro Freeze mince you don’t n freezing loose mince in for 2-3 months. Rather tha flat to freeze. This is roundish shape lay it out mince to freeze and important as it allows the thaw evenly. fridge. Only thaw mince Thaw frozen mince in the cooking it immediately. in the microwave if you’re

dry out.

Stir-fried beef mince and vegies served in lettuce cups Serves 4 You’ll need

Here’s how

500g lean beef mince

Place mince in a bowl and mix in oil. Heat the wok,

2 tsp oil

ensure it is hot. Crumble in half of the mince. Stir-fry until

extra 2 tsp oil

mince is well browned. Remove first batch, reheat wok and

1 medium carrot, finely diced

cook remaining mince and then remove.

2 cloves crushed garlic 4cm piece ginger, peeled, grated 425g can baby corn, drained, cut into thin rounds 2 tbsp oyster sauce 150ml beef stock or water 2 tsp cornflour

Reheat wok, add the extra oil, heat oil and add the carrot, garlic and ginger. Stir-fry for 1 minute. Add the corn, stir-fry for 30 seconds.

Return the mince to the wok, toss for 1 minute. Push the mince mixture out to the side. Pour in the combined oyster

150g bean sprouts, tails removed

sauce, stock and cornflour, stir as it comes to the boil.

a handful of coriander, roughly chopped

Stir to mix the sauce with the mince mixture. Add the bean

chilled iceberg lettuce leaves to serve

sprouts and coriander, toss to combine. Spoon mince into serving bowl. Serve with chilled lettuce leaves.

“Beef mince is great in a stir-fry – here it’s teamed with the zippy flavours of garlic, ginger, herbs and crunchy vegetables making this dish irresistible”

Vary the colour, texture and flavours Replace the carrot and corn with finely shredded cabbage and green beans or try finely sliced red and green capsicum.

The bean sprouts add crunch, you can substitute them with water chestnuts – use a 225g can, drain and roughly chop them.

As a change of pace to lettuce cups, toss a packet of fresh hokkien noodles through the beef mix after you add the corn. Stir-fry for a few minutes to heat the noodles. Then add combined sauce, stock and cornflour. Toss to heat, and then stir through the bean sprouts and coriander.

11

12

ef mince Hints for stir-frying be t before you start to cook.

Preheat the wok to ho t es, at a maximum of abou Cook the mince in batch 250g at a time. the wok, add it from the Crumble the mince into ttest. centre where it will be ho outside of the wok to the the y liquid has evaporated, Cook the mince until an it brown. Keep a check on mince can now begin to rly quickly at this stage. as it will begin to cook fai not browns evenly but does Keep it moving so that it

matters Butcher’s tips – mince . any longer than necessary Don’t store fresh mince 2 days.

It’s best used within 1 to zen intend to use, it can be fro Freeze mince you don’t n freezing loose mince in for 2-3 months. Rather tha flat to freeze. This is roundish shape lay it out mince to freeze and important as it allows the thaw evenly. fridge. Only thaw mince Thaw frozen mince in the cooking it immediately. in the microwave if you’re

dry out.

Stir-fried beef mince and vegies served in lettuce cups Serves 4 You’ll need

Here’s how

500g lean beef mince

Place mince in a bowl and mix in oil. Heat the wok,

2 tsp oil

ensure it is hot. Crumble in half of the mince. Stir-fry until

extra 2 tsp oil

mince is well browned. Remove first batch, reheat wok and

1 medium carrot, finely diced

cook remaining mince and then remove.

2 cloves crushed garlic 4cm piece ginger, peeled, grated 425g can baby corn, drained, cut into thin rounds 2 tbsp oyster sauce 150ml beef stock or water 2 tsp cornflour

Reheat wok, add the extra oil, heat oil and add the carrot, garlic and ginger. Stir-fry for 1 minute. Add the corn, stir-fry for 30 seconds.

Return the mince to the wok, toss for 1 minute. Push the mince mixture out to the side. Pour in the combined oyster

150g bean sprouts, tails removed

sauce, stock and cornflour, stir as it comes to the boil.

a handful of coriander, roughly chopped

Stir to mix the sauce with the mince mixture. Add the bean

chilled iceberg lettuce leaves to serve

sprouts and coriander, toss to combine. Spoon mince into serving bowl. Serve with chilled lettuce leaves.

“Beef mince is great in a stir-fry – here it’s teamed with the zippy flavours of garlic, ginger, herbs and crunchy vegetables making this dish irresistible”

Vary the colour, texture and flavours Replace the carrot and corn with finely shredded cabbage and green beans or try finely sliced red and green capsicum.

The bean sprouts add crunch, you can substitute them with water chestnuts – use a 225g can, drain and roughly chop them.

As a change of pace to lettuce cups, toss a packet of fresh hokkien noodles through the beef mix after you add the corn. Stir-fry for a few minutes to heat the noodles. Then add combined sauce, stock and cornflour. Toss to heat, and then stir through the bean sprouts and coriander.

11

12

yummy , ds la sa ss fu oN d. se ni ga or is “Relax...dinner rfect pe e th – es ri -f ir st sle as -h no d an beef burgers and back , ol ho sc to ck ba k, or w to ck ba answer for r more fo k as d ul co ho W s. ht ig kn ee w to routine at this time of year!”

Issue 4 / Summer 2008

For more delicious recipes, cooking tips and to contact us visit www.themainmeal.com.au

Fast, fresh, flavourful meals

These fuss-free meals are simple to make, easy to serve and quick to disappear