Entice Magazine Summer 2016

Vietnamese-style meatball sandwich

Thai-glazed lamb loin chops

Cypriot-style beef and haloumi kebabs

Quick, healthy and inspiring meals for the midweek madness The midweek dinner can at times be a pressure point for every family. To inspire and give you a helping hand, we’ve put together a collection of easy, healthy and enticing beef and lamb recipes. So get your grill ready and make the most of the balmy evenings, with delicious dinners that make meal planning a breeze.

Enjoy!

The Beef and Lamb Team

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High in iron For energy

High in protein For strength

High in zinc For brain power

Veggie / Salad Fresh and full of nutrients

Budget friendly Spend less and eat more

Time friendly Minimum fuss but still delicious

Planned-overs Tomorrow’s lunch never tasted so good

Lamb miso ramen noodle soup

Ingredients 600g lamb leg steaks, trimmed 2 tbsp miso paste 1 tsp sunflower oil

Prep 15 min Cook 15 min Serves 4

Steps 1. B rush the lamb steaks with half the miso paste. Then, preheat a lightly oiled chargrill pan or BBQ and grill the lamb for 3-4 minutes each side or until cooked to your liking. Rest the lamb for 5 minutes and slice against the grain.

1 carrot, peeled and cut into batons

2. H eat the oil in a wok and stir fry the beans, carrot and mushrooms until lightly coloured. Add the rest of the miso paste, 2 cups of water, noodles and soy sauce, and cook for 4-5 minutes until the noodles are just heated through.

200g Swiss brown mushrooms, thickly sliced

3. Divide the noodles, vegetables and soup between the serving bowls.

2 cups fresh wheat noodles (e.g. Hokkien, Singapore) 2 tbsp soy sauce

4. F or spiced beans, heat the oil in a frying pan over low-medium heat and cook the garlic for around 1 minute, until fragrant but not brown. Add the capsicum and cook for 2-3 minutes, and then add the beans, lemon juice and paprika and toss to warm through. Season to taste and fold the parsley through before serving.

4 spring onions, thinly sliced on the diagonal

5. Top the noodles with sliced lamb, spring onions and chilli (if desired).

150g green beans, sliced into 3cm lengths

2 cups of water

Long red chillies (optional)

Switch to make Stir-fried miso lamb with rice noodles: Replace wheat noodles with fresh rice noodles and add to the wok, stir fry with the vegetables and leave out the water.

Tips Watch how to make this recipe at beefandlamb.com. au/lambramennoodlesoup

1. I nstead of lamb leg steaks, try using economical and grill-friendly lamb rump steaks.

2. Y ou can swap the wheat noodles for udon or soba noodles, and cook according to the packet directions.

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Beef sirloin steak with almond mojo sauce

Ingredients

Prep 10 min Cook 10 min Serves 4

Steps

4 x 200g sirloin steaks, trimmed

1. Brush steaks with oil and preheat a chargrill pan or BBQ.

Olive oil, for brushing

2. F or almond mojo sauce, place coriander roots, stems and leaves in a food processor and blend until roughly chopped. Add half the lime juice, 2 tablespoons of oil and ½ teaspoon of salt, and blend until smooth.

Pour into a bowl and fold through the almonds, mango and chopped coriander leaves.

Almond mojo sauce 1 bunch coriander, including roots and stems, roughly chopped Juice of 2 limes 3 tbsp extra virgin olive oil ¼ cup roasted almonds, coarsely chopped

3. Assemble the salad and dress with the remaining lime juice and oil.

4. S eason the steaks with salt and pepper and cook for 3 minutes each side, or until cooked to your liking. Rest the steaks for 5 minutes. Spoon over the sauce and serve with the salad.

1 mango, diced into 1cm cubes Salad 1 Lebanese cucumber, peeled into ribbons 1 avocado, sliced 1 punnet cherry/grape tomatoes, halved

Switch to make Red mojo sauce: Leave out the mango, almonds and coriander leaves.

Add long red chillies, deseeded if you prefer a less spicy kick. Add some red capsicum if you prefer it even milder, with a touch of smoked paprika to taste.

Tips Watch how to make this recipe at beefandlamb.com. au/lambramennoodlesoup

Take the guesswork out of cooking steak with the free SteakMate app, available for download from the App Store and Google Play.

1. You can swap the sirloin steak for beef rump, porterhouse or scotch fillet steak.

2. Try spicing up your sauce with a little jalapeño or fresh chilli.

3. Select a ripe mango that smells sweet, yet still feels firm when gently pressed.

4. Mango flesh is easy to remove. Start by slicing off both cheeks from the seed, then use a large spoon to separate the mango flesh from the skin. Dice the flesh into 1cm cubes.

MSA Meat Standards Australia is an independent grading system designed to identify quality cuts of Australian beef and lamb.

Look for this symbol to select cuts of beef and lamb that will always be tender, tasty and juicy.

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beefandlamb.com.au

Syrian-spiced lamb chops with green bean salad Ingredients 4 lamb forequarter chops 1 tbsp extra virgin olive oil 2 tsp baharat* spice mix Green bean salad ½ cup roasted cracked freekeh 250g green beans, trimmed 1 punnet cherry tomatoes, halved or quartered 50g baby spinach leaves, washed Dressing 2 tbsp tahini 1 tbsp lemon juice 2 tbsp water *Baharat is a spice mixture used in Middle Eastern cuisine. Refer to tips to see how you can make your own at home.

Prep 10 min Cook 30 min Serves 4

Steps 1. Place

the lamb on a plate or tray and brush with oil. Preheat a chargrill pan or BBQ on medium-high heat. Sprinkle the lamb with the spice mix and set aside.

2. Rinse

the freekeh and place it into a small saucepan with 2 cups of water.

Bring to the boil and reduce to a simmer. Cover and cook for 20-25 minutes, occasionally stirring until soft, then drain.

3. Place

green beans in a large bowl and pour over a kettle of boiling water and sit for 1-2 minutes until tender but still crisp. Drain off the hot water and rinse the beans under cold water. Then drain the beans again.

4. To make the dressing, mix the tahini, lemon juice, water, salt and pepper.

Toss the dressing through the freekeh, beans, cherry tomatoes and spinach.

5. When

ready to cook the lamb, sprinkle it with salt flakes and cook for 3-5 minutes each side depending on thickness. Rest the lamb for 5 minutes before serving with the green bean salad.

Switch to make Moroccan-spiced lamb forequarter chops: Swap baharat with 2 tsp Moroccan spice and serve with a currant and almond couscous and green beans on the side.

Tips 1. If you’re feeding a crowd, use a whole butterflied lamb leg. Prepare as per the recipe, then grill for 25-30 minutes and rest before slicing.

2. Try making your own baharat spice blend at home. Simply mix 1 tbsp ground coriander, ½ tsp pepper, 1 tsp cumin, 1 tsp paprika and 1 tsp of garam masala.

Watch how to make this recipe at beefandlamb.com.au/ syrianspicedlambchops

3. Freekeh

is a whole grain wheat that’s high in fibre. For different textures and flavours, try swapping freekeh for pearl barley or quinoa.

4. You can adjust the consistency of the dressing by adding extra water to thin, or tahini to thicken. A little cumin or garlic also tastes delicious.

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Vietnamese-style meatball sandwich Ingredients Meatballs 500g beef mince 2 cloves garlic, crushed 1 tbsp sriracha chilli sauce* (optional) 1 bunch coriander, root and stems finely chopped 1 tbsp sunflower oil Pickled carrot 1 carrot, peeled lengthways into ribbons 1 tbsp white vinegar ½ tsp salt Salad 1 cucumber, sliced lengthways into long batons 2 Roma tomatoes, sliced To serve Coriander sprigs 4 long bread rolls, split along the top Sriracha chilli sauce * Sriracha is a type of tangy hot sauce made from a paste of vinegar, garlic and chilli found in most supermarkets.

Prep 30 min Cook 10 min Serves 4

Steps 1. Place

the beef mince, garlic, sriracha sauce and coriander in a large bowl with ½ teaspoon of salt and mix to combine, using clean hands. Roll a heaped tablespoon of the mince mixture into a meatball. Repeat to make 16 meatballs.

2. P lace 3-4 meatballs onto each skewer, brush with oil and cook on a BBQ, grill pan or large non-stick frying pan over medium heat until cooked through.

3. T o pickle the carrot, place the carrot ribbons in a bowl with vinegar and salt and toss to combine. Leave to pickle for 10 minutes, then drain.

4. Place

a little salad and coriander in each roll, top with the meatballs and drizzle with sauce to serve.

Switch to make Spanish meatball sandwich: Swap the sriracha sauce for 2 tsp smoked paprika, and swap the coriander for 2 cloves of garlic. Fill the rolls with avocado, grated carrot and cheese.

Tips 1. F or an easy midweek meal, double the mixture, form into hamburger patties and freeze, separated by layers of baking paper or cling wrap. Cook the patties straight from the freezer, or defrost in time for hamburger night.

2. For a child-friendly option, use tomato sauce instead of sriracha.

3. I f you don’t have skewers, you can cook the meatballs in a hot frying pan with 1 tablespoon of oil.

Watch how to make this recipe at beefandlamb.com.au/ vietnamesemeatballsandwich

beefandlamb.com.au

Thai-glazed lamb loin chops with sweetcorn slaw

Ingredients 8 lamb loin chops, trimmed 2 tbsp palm sugar (or brown sugar), finely chopped 2 tbsp fish sauce 2 tbsp tamarind puree Sweetcorn slaw 2 corn cobs, husks removed ¼ red cabbage, thinly sliced 1 cucumber, halved lengthways and diagonally sliced ½ cup mint leaves Juice of 1 lime, plus wedges to serve

Prep 15 min Cook 30 min Serves 4

Steps 1. P lace the lamb loin chops in a single layer on a plate or tray. Combine the palm sugar, fish sauce and tamarind in a jug and use a pastry brush to coat both sides of the lamb chops with the glaze.

2. P reheat a BBQ or chargrill pan and cook the corn for around 15 minutes, occasionally turning until grill marks appear. Allow to cool slightly before cutting the kernels off the cob. Place in a large bowl with the cabbage, cucumber, mint and lime juice. Season with salt and pepper and toss to combine.

3. C ook the lamb chops on a BBQ or in a chargrill pan for 5-6 minutes each side, then turn and cook the edges until crispy. Rest the lamb for 5 minutes, then sprinkle with salt flakes to taste.

4. Serve the lamb with slaw and lime wedges on the side.

Switch to make Smoky honey mustard lamb chops: Make a glaze of 2 tbsp Dijon mustard, 2 tbsp honey and 1 tsp smoked paprika. Swap the mint for red capsicum in the slaw.

Tips for perfectly grilling meat Watch how to make this recipe at beefandlamb.com.au/ thaiglazedloinchops

To find out which cuts are best for grilling, download the free Meat Cuts app from the App Store or Google Play.

1. Remove beef or lamb from the fridge 10-20 minutes before cooking.

2. Brush the meat lightly with oil instead of oiling the pan.

3. I f you’ve marinated the beef or lamb, lightly pat it dry with paper towel before cooking.

4. W hen you use a chargrill pan or plate, it’s important to preheat the pan or plate to hot before you start cooking.

5. A lways rest the meat after it comes off the heat. This allows the juices to return to the surface of the meat as they’re driven to the meat’s centre during cooking.

beefandlamb.com.au

beefandlamb.com.au

Step by step method

Cypriot-style beef and haloumi kebabs with brown rice and lentil salad

Ingredients 800g beef rump, trimmed 250g haloumi 3 capsicums, yellow, red and green 12 button mushrooms Olive oil, for brushing Brown rice and lentil salad ⅓ cup brown rice 2 oranges 1 tbsp extra-virgin olive oil 1 cup fresh mint leaves, finely chopped ½ cup canned lentils, rinsed and drained 1 tbsp red wine vinegar 1 cup capsicum, finely diced (reserved from above) 2 celery stalks, sliced ¼ cup raisins

Prep 25 min Cook 45 min Serves 4

Steps 1. T o prepare the beef kebabs, cut the beef, haloumi and capsicums into 3cm pieces and thread onto the skewers with mushrooms. Reserve 1 cup of finely diced capsicum for the salad. Brush the skewers lightly with oil and set aside.

2. P lace the brown rice in a small saucepan and add 4 cups of water. Bring to the boil then reduce to a simmer. Cook the rice for 25 minutes, then drain and place in a bowl.

3. F or the dressing, finely zest and juice one orange into a bowl then add oil, salt, pepper, and half the mint leaves. Whisk to combine. Add the lentils to the rice and pour half the dressing over the rice and lentils, together with the vinegar. Reserve the other half for brushing over the skewers. Top the rice mixture with capsicum, celery, raisins and remaining mint leaves.

Segment the remaining orange into the bowl and toss to combine.

4. H eat a BBQ grill. Cook the kebabs on each side until golden and cooked to your liking, frequently basting with the remaining dressing, about 15 minutes for medium. Serve with rice and lentil salad.

Switch to make Greek-style beef kebabs: Swap the mint for ¼ cup fresh oregano and orange for zest and juice of 1 lemon, and add ¼ cup crumbled feta to the rice salad.

Tips Watch how to make this recipe at beefandlamb.com.au/ cypriotstylebeefkebabs

1. M ake sure you cut the beef and vegetables the same size so they cook evenly.

2. I f you’re using bamboo skewers, soak them in water for 10 minutes beforehand so they don’t burn while cooking.

3. F or an easy alternative, cook the rice in a rice cooker, using 1 cup of rinsed rice to 2 cups of water.

Midweek meal planning made easy To set yourself up for your next meal, it’s always a great idea to buy extra rump steaks.

Cut the steaks into 3cm pieces, divide into meal-sized portions and freeze them for dinner later on in the week. Next time you want to make a stir fry or salad, just reach into your freezer and you’re ready to go!

beefandlamb.com.au

Know your beef and lamb cuts FOREQUARTER CHOPS

LAMB LEG STEAKS

Lamb forequarter chops are economical, versatile and succulent. They can be used for many different cuisine types and are suitable for both grilling and slow cooking.

Flavoursome and tender, these steaks are easily adaptable for all types of recipes that require barbecuing, pan-frying or stir-frying.

BEEF SIRLOIN STEAK Notably tender and juicy, sirloin steaks are a lean cut that is best cooked using high temperature methods. They are perfect on the barbecue, pan fried, char grilled or thinly sliced for use in stir fries.

BEEF MINCE A crowd-pleasing favourite, beef mince is both economical and versatile. It is suitable for many cuisines and can be used in both fast and slow cooking methods.

BEEF RUMP STEAK

LAMB LOIN CHOPS Also known as the lamb ‘T-bone,’ the loin chop is a tender cut ideal for high heat cooking methods like barbecuing and grilling.

A great all-rounder steak, rump is perfect for a variety of cooking methods. It can be eaten as a steak, diced for kebabs or sliced into strips for a stir fry.

Want to learn more about other cuts of beef and lamb? The free Meat Cuts app is your comprehensive guide to beef and lamb cuts and is available to download from the App Store and Google Play.