Beefing Up Your Profits #2

BEEFing up your profits – Volume 2

CASUAL E N T E RTA I N I N G Meat Standards Australia™(MSA) Meat Standards Australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

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16

Oven Roast

Summer Fruit Pockets

South Australia Team: Chef

Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Ingredients 1 Rump cap (approximately 1 to 1.2kg) (MSA Roast) 2 slices stale bread 2 cloves garlic, peeled 1 large spring onion ¼ cup dried apricots 4 dried pears ¼ cup dried cranberries 8 fresh sage leaves Olive oil Salt & pepper A P P R O X I M A T E LY 6 P O R T I O N S

Method n Remove all fat from rump cap. o Slice into three thick, even steaks across the grain. p Cut the thick steaks into two with the grain. q Slice deep pocket into top of each steak.

Cooking Instructions r Combine stale bread, garlic, spring onion, dried apricots, dried pears, dried cranberries, and fresh sage in a food processor and chop roughly. Drizzle a small amount of olive oil into the processor, just enough to combine. s Place mixture into steak pockets. t Wrap each steak in an alfoil boat.

n Preheat oven to 180°C. o Place the prepared pockets into a baking dish and cook for 15 minutes. p Remove from the oven and rest for 10 minutes, remove the foil to serve.

BEEFing up your profits – Volume 2

17

Victoria Team: Chef

Pan-fry

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Bombay Beef Olives Ingredients 16 x 150g Knuckle cover thin sliced steaks (MSA Pan-fry/grill) 800g Beef mince (or 16 x 50g portions) 30g crushed garlic 40g curry powder 1 bunch fresh coriander, chopped 150g onion, finely chopped 200g fresh leek, thinly sliced

Method

Cooking Instructions

n Thin slice and butterfly knuckle cap.

n Quickly seal beef olives in pan

o Lay butterflied steaks on bench, lay a piece of leek on top.

o Cover with chosen simmer sauce for 15 minutes.

p Mix mince together with garlic, curry, coriander and onion. q Place mince mixture into olive, roll into cigar. r Lay in tray, garnish with thin squares of leek and a sprinkle of curry powder.

until browned.

NOTES: Price of jar of Mild

CurrySimmerSauceto be included into piece of individual unit.

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Pan-fry

Beef Saltimbocca

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 8 portions Rump cap steaks (approx 960g) (MSA Pan-fry/grill) 200g fetta cheese, cut into slices 16 sage leaves 8 slices prosciutto SERVES 8

Method

Cooking Instructions

n Lay slice of prosciutto on board.

n Pan-fry in butter or oil, turning once.

o Place rump slice 10mm thick onto prosciutto. p Place fetta cheese onto steak. q Place two sage leaves on fetta cheese. r Wrap prosciutto around the steak.

o Cook for only three minutes on each side.

NOTES: Serve with a squeeze of lemon.

BEEFing up your profits – Volume 2

19

Oven Roast

Brazilian Pepper Beef

Western Australia Team: Chef

Robbie Couzens

Butchers Shane Fuchsbichler & Jan Hansen

Ingredients 1 Rump cap approximately 1 to 1.2kg (MSA Roast) 20g cajun spices 10g cracked black pepper ½ bunch coriander 2tbs olive oil SERVES 4 TO 6

Method

Cooking Instructions

n Trim sinew from underside and leave a 2mm fat coverage on top.

n Preheat oven at 180ºC.

o Score the fat coverage so that the carving direction is across the grain. p Rub ingredients on both sides of the beef. q Vacuum-seal in golden packaging.

o Place prepared roast on rack in baking tray. p Bake in oven allowing 20-25 minutes per 500gms for medium. q Remove from oven, cover with foil and let rest for 10 minutes.

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Pan-fry

Beef Swiss Roulade

Western Australia Team: Chef

Robbie Couzens

Butchers Shane Fuchsbichler & Jan Hansen

Ingredients 1 Denuded Bolar Blade or Topside Cap sinew removed, top muscle (2.25 to 2.5kg) (MSA Pan-fry/grill) 100g English spinach 50g garlic 150g sundried tomato 200g diced onion 200g ricotta Wooden skewers A P P R O X I M A T E LY 1 5 P O R T I O N S

Method

Cooking Instructions

n Butterfly bolar blade top muscle into a thin layer.

n Bring fry pan to a sizzle.

o Lay the prepared piece of meat out flat, place spinach evenly on top. p Mix onion, ricotta and garlic into a paste and spread over spinach. q Place sundried tomato in the centre of roll. r Roll and skewer together. s Cut between each skewer into individual roulades approximately 25mm thickness.

o Place roulades into pan and sear each side. p Reduce heat and cook for eight minutes each side. q Remove from fry pan and rest for 10 minutes. r Serve with side salad.

NOTES:

For a pot roast n Place roulades into a pan to seal.

o Then place in baking dish and half cover with beef stock. p Cover in alfoil and bake in oven for 15-20 minutes at 1800C.

q Let rest for 10 minutes in juices.

BEEFing up your profits – Volume 2

21

Queensland Team: Pan-fry

Barbecue

Chef

Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

Gold Steak Ingredients 1.6 kg Eye rump centre (MSA Pan-fry/grill) (approximately eight 200g portions) 12g crushed garlic 20g honey 20g sesame oil 20g oyster sauce 10g lime juice

Method

Cooking Instructions

n Prepare marinade by mixing together garlic, honey, sesame oil, oyster sauce and lime juice.

n Grill, BBQ or pan-fry to preferred

o Foil wrap steaks, add marinade to foil wrap. p Let steaks marinade for 1 hour.

degree of doneness.

22

Oven Roast

Spanish Dolmade Beef Mini Roast

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 1 to 1.2 kg Eye rump side (MSA Roast) 90g fetta cheese or 15g per portion 6 dolmades (fresh) 60ml olive oil 2 lemons, juiced ½ bunch oregano A P P R O X I M A T E LY 6 P O R T I O N S

Method

Cooking Instructions

n Slice medallions 5cm thick.

n Preheat oven to 170ÂşC.

o Make a narrow-opening pocket.

o Place roast in oven and bake for 25 minutes.

p Place a slice of fetta and one dolmade into each topside medallion. q Marinade in a mixture of olive oil, lemon juice and chopped oregano.

p Baste with juices throughout process. q Rest for five minutes before serving.

NOTES: Cut in half to serve to see the dolmades and cheese inside.

BEEFing up your profits – Volume 2

23

Oven Roast

Honey Mustard Beef Roast

New South Wales Team: Chef

Simon McNamara

Butchers Kevin Green & Trent Giri

Ingredients 750g denuded Oyster Blade (MSA Roast) 40g spinach 40g wholegrain mustard 80g rindless streaky bacon 120g shredded mozzarella cheese 175g honey mustard marinade Tomatoes Fresh Parsley

Method n Fully denude whole oyster blade. o Spread 1 large tablespoon of wholegrain mustard over meat. p Place 1 large spinach leaf (stem removed) over mustard. q Layer 4 streaky bacon rashers on spinach. r Spread mozzarella cheese over bacon.

Cooking Instructions s Place second spinach leaf stem removed over the top. t Tie off the roast using twine at 2-3cm intervals. u Roll roast in honey mustard marinade and garnish with sliced tomato or capsicum and parsley.

n Pre-heat oven to 180°C and roast for 20 to 25 minutes per 500g for medium.

BEEFing up your profits – Volume 2

MID-WEEK MEALS Meat Standards Australia™(MSA) Meat Standards Australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

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Pan-fry

Queensland Team:

Cordon Bleu

Chef

Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

Ingredients 1.25kg Eye of knuckle (MSA Pan-fry/grill) 120g ham 90g dijon mustard 70g mozzarella cheese 500g breadcrumbs A P P R O X I M A T E LY 1 2 P O R T I O N S

Method

Cooking Instructions

n Remove all fat, connective tissue and silverskin.

n Heat pan and cook for

o Butterfly steaks to approximately 16cm by 10cm in size and smear with Dijon mustard. Place ham and cheese slice on top then repeat mustard. p Pound edge and crumb.

approximately 3 minutes a side.

BEEFing up your profits – Volume 2

27

Oven Roast

Pistachio and Capsicum Meatloaf

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 1.5kg Beef mince 400g onion 20g garlic, minced 250g tomato paste 160ml Worcestershire sauce 450g roasted capsicum 30g brown sugar 3 eggs 150g breadcrumbs 100ml tomato sauce 200g pistachio nuts

Method

Cooking Instructions

n Finely dice onion, roast capsicum and mix with garlic, tomato paste, eggs, breadcrumbs, half the Worcestershire sauce, half the tomato sauce and the pistachio nuts.

n Place into preheated oven at

o Combine beef mince and all above ingredients. p Place filling into foil containers. q Mix remaining tomato sauce and Worcestershire sauce and pour on top. r Garnish with onion rounds, sliced red capsicum and parsley.

170ÂşC for 70 minutes.

NOTES: Remove garnish before cooking.

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Oven Roast

Semi-dried Tomato and Camembert Beef Parcel

New South Wales Team: Chef

Simon McNamara

Butchers Kevin Green & Trent Giri

Ingredients 480g thinly sliced denuded Blade steak (3mm thick) (MSA Roast) 4 sheets Puff Pastry 40g Semi-dried tomato glaze 12 Sun-dried tomatoes 320g Camembert cheese fresh parsley chives/ sliced chilli 4 PORTIONS

Method n Thaw full sheet of puff pastry and place in a diamond shape on a bench. o Cut steak in half and brush with semidried tomato glaze. p Place glazed steak 3cm from the base of pastry. q Place 3 semi-dried tomatoes on glazed steak. r Thinly slice camembert cheese (3mm x 8cm) and place on top of tomato. s Place remaining steak on top.

Cooking Instructions t Fold left corner of pastry to meet right corner directly above ingredients, gently squeeze pastry together leaving about 5cm of over-hang that folds back to the sides of the parcel. Pinch together to seal top join. Turn pastry to portrait position, push pastry down to seal in contents. Fold the tie look to point of seal folding back to over-hang on each side. u Garnish with chopped parsley and small slices of chives or sliced chilli.

n Pre heat oven to 180째C. Brush with milk and bake for 30 minutes.

BEEFing up your profits – Volume 2

29

Oven Roast

Italia Beef Caprese

New South Wales Team: Chef

Simon McNamara

Butchers Kevin Green & Trent Giri

Ingredients 400gm thinly sliced Eye rump centre (MSA Roast) 40g Semi-dried tomato glaze 4 Fresh roma tomatoes 320g Camembert cheese 8 leaves fresh basil 4 sheets Puff Pastry

Method n Thaw 1 sheet of pastry, run lattice cutter down centre of pastry, cut the pastry in half through the middle of lattice pastry cut. o Separate lattice with fingers taking care not to rip joining pieces apart and leave the last two rows together. p Place thinly sliced steak in the middle of the uncut side of the pastry. q Brush semi-dried tomato glaze over steak.

Cooking Instructions r Slice a roma tomato lengthways 3mm thick and place over the glazed steak. s Slice camembert cheese (3mm x 8cm) and place on tomato. t Place 2 large basil leaves on top of camembert. u Fold pastry around and pinch the pastry at both ends leaving approx 1cm over hang, then trim pastry. v Present on plastic slap sheet in window to prevent damage or display on individual foam trays.

n Pre heat oven to 180°C, brush with milk and bake for 20 minutes.

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Oven Roast

Horseradish & Asparagus Beef Roll

South Australia Team: Chef

Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Ingredients 1 Eye of knuckle (approximately 1.5kg) (MSA Roast) ¼ loaf of stale bread 3 tbs horseradish sauce 1 tbs olive oil 1 tbs fresh parsley (chopped) 1 egg 4–8 fresh asparagus spears SERVES 6 TO 8

Method

Cooking Instructions

n Blend bread, horseradish, olive oil, parsley flakes & egg in food blender/processor.

n Pre heat oven to 180°C. Brush with milk and bake for 20 to 25 minutes per 500g for medium.

o Butterfly eye of knuckle out flat. p Spread evenly with horseradish seasoning. q Place fresh asparagus spears in centre, with asparagus flower ends hanging out of both ends. r Roll and secure.

BEEFing up your profits – Volume 2

31

Pan-fry

Moscow Stroganoff

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 650g Topside strips (MSA Stir-fry) 200g sour cream 125g gherkins, sliced 300g onions, sliced 20g parsley, chopped 400g canned champignons, halved

Method

Cooking Instructions

n Slice topside into 3mm x 8mm strips.

n Place into a saucepan.

o Mix all ingredients together.

o Heat until boiling and then simmer for 2 minutes.

NOTES: Garnish with sliced gherkin and parsley.

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Oven Roast

Beef Swiss Rolls

Western Australia Team: Chef

Robbie Couzens

Butchers Shane Fuchsbichler & Jan Hansen

Ingredients 1.5 to 2kg Eye of Knuckle/Bolar Blade (denuded) (MSA Roast) 1 onion finely diced 200g mushrooms sliced 1 loaf of white bread crust removed 300ml milk 2 x lemons zested 100g basil leaves Salt and pepper Fine butcher twine or food grade bands

Method

Cooking Instructions

n Butterfly open eye of knuckle or blade and pound into a flat piece ready for rolling.

n Preheat oven to 180°C.

o Soak bread in milk then squeeze out excess milk. p Sautè onions and mushrooms. q Mix bread, onions and mushrooms together. r Add lemon zest, basil and a pinch of salt and pepper. s Spread a thin layer over beef. t Roll and tie together with food grade bands or butchers twine.

o Sear all sides of swiss rolls. p Place the prepared roast in a baking tray. q Oven bake for 20-25 minutes per 500g for medium. r Remove from oven, cover with alfoil and let rest for 10-15 minutes.

BEEFing up your profits – Volume 2

FINGER FOOD Meat Standards Australia™(MSA) Meat Standards Australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

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Pan-fry

Barbecue

Queensland Team:

Beef Dippers

Chef

Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

Ingredients 125g Rump or Oyster Blade (MSA Pan-fry/grill) Skewers

Method

Cooking Instructions

n Cut rump pillow onto ideal size strips.

n Pan-fry, grill or barbecue for 1-2 minutes each surface.

o Feed strips onto skewers.

NOTES: When selling dippers be sure to recommend sauces to complement this dish.

BEEFing up your profits – Volume 2

Barbecue

35

Pan-fry

Thai Lime Beef Skewers

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 1kg Topside strips (long) (MSA Pan-fry/grill) 1 bunch fresh coriander, chopped 10g crushed garlic 2 limes, zested and juiced 40ml olive oil A P P R O X I M A T E LY 1 0 P O R T I O N S

Method

Cooking Instructions

n Mix coriander, garlic, lime juice and zest and oil.

n Preheat barbecue until hot.

o Marinate beef in marinade for two hours. p Thread the beef onto the skewers, folding over skewer, back and forth.

o Place skewers on hot plate for two minutes on each side.

NOTES: Garnish with lime, chilli and spring onions.

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Szechuan Beef Dumplings

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 1.5kg Beef mince 225g bamboo shoots, canned 225g water chestnuts, canned 15ml sesame oil 60ml soy sauce 50ml hoisin sauce 15g crushed garlic 1 bunch fresh coriander ½ bunch spring onion Wonton wrappers

Method

Cooking Instructions

n Finely dice bamboo shoots, chestnuts, coriander and spring onion.

n Place wonton into deep fryer or steamer for 2 minutes until cooked.

o Mix all ingredients together. p Place one teaspoon of mixture into each wonton wrapper. q Seal wonton with water and flour mix or egg white.

BEEFing up your profits – Volume 2

37

Pan-fry

Olive’s ‘aint’ Olive’s

South Australia Team: Chef

Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Ingredients Eye of Topside 40 to 50g per portion (MSA Thin slice) Range of olives bacon, leek, parsley yiros seasoning, ricotta, baby spinach roast capsicum, artichoke sundried tomato, pesto, baby spinach fresh capsicum, asparagus, sticky balsamic, dukka

Method

Cooking Instructions

n Slice eye of topside, 5mm thick and flattened to an even thickness.

n Heat heavy based pan and add a little oil.

o Assemble desired ingredients and roll tightly, secure with a toothpick.

o Brown the olives and all sides. p Cover with the lid and allow to cook gently for 10 minutes.

NOTES: option:

Deglaze the pan with either wine, verjuice and cook to reduce a little.

BEEFing up your profits – Volume 2

FORMAL E N T E RTA I N I N G Meat Standards Australia™(MSA) Meat Standards Australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

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40

Oven Roast

Queensland Team:

Vella Roasta

Chef

Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

Ingredients 1.5kg Knuckle cover (MSA Roast) 100g fetta 50g parmesan cheese 20g mixed herbs [fresh] 50g marinated mushrooms 10g tomato pesto SERVES 6 TO 8

Method

Cooking Instructions

n Remove all fat, connective tissue and silver skin.

n Roast at 180째C for approximately 20 to 25 minutes per 500g for medium.

o Insert pocket mix ingredients and place in pocket. p Select a suitable piece of selvage fat from a previously denuded product to place over knuckle cover before trussing [this helps in both presentation and cooking of product].

BEEFing up your profits – Volume 2

41

Pan-fry

Gordella Mignons

Queensland Team: Chef

Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

Ingredients 855g Eye rump side (MSA Pan-fry/grill) 30g bacon 50g Jarlsberg cheese 55g chargrilled capsicum 25g shallots pepper steak sprinkle

Method

Cooking Instructions

n Butterfly eye rump side, place jarlsberg, capsicum, shallots and pepper sprinkle in butterfly. Close butterfly.

n Pan-fry or grill for 3 to 5 minutes per side.

o Lay rindless bacon side by side on cutting board, sprinkle bonding powder on bacon and wrap bacon around eye rump side. p Wrap finished product in glad wrap and allow to set for 12 hours before cutting into mignons.

42

Oven Roast

Pesto Mignons

Western Australia Team: Chef

Robbie Couzens

Butchers Shane Fuchsbichler & Jan Hansen

Ingredients 1kg Eye rump side (MSA Pan-fry/grill) 100g pesto 50g parmesan cheese - shaved 250g bacon (or 5 rashers) Food grade bands 5 PORTIONS

Method

Cooking Instructions

n Cut eye rump into 30-40mm steaks.

n Preheat griddle or hotplate.

o Wrap one slice of bacon around each steak and secure with food graded band. p Square off excess bacon to be flush with meat surface. q Place fresh pesto on eye of meat. r Shave parmesan on top of pesto to make a stack. s Display on mini pie aluminium trays.

o Remove pesto and parmesan cheese. p Sear both sides of mignon. q Place in a hot oven for 10-15 minutes. r Add pesto and parmesan cheese for the last 5 minutes.

BEEFing up your profits – Volume 2

Pan-fry

43

Barbecue

Martini Medallions

South Australia Team: Chef

Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Ingredients 1kg Eye rump side (MSA Pan-fry/grill) 10 mls vermouth 10 mls lemon juice Zest of 1 large lemon Green olive tapenade English spinach leaves Black & green olives Toothpicks Food grade bands Syringe or meat pump 5 PORTIONS

Method n Cut eye rump side into 30mm - 40mm steaks. o Combine vermouth, lemon juice & lemon zest in syringe or meat pump. p Inject mixture into steaks. q Spread green olive tapenade around each steak, leaving top and bottom free.

Cooking Instructions r Secure English spinach leaf around each steak with food grade band. s Thread 1 black and 1 green olive onto toothpick and push into top of steak.

n Preheat hot plate or barbecue. o Remove the olive garnish and reserve for serving. p Lightly brush the meat with olive oil and place onto the hot surface, leaving the meat alone till beading starts to appear. q Turn and allow to cook for a further 3-4 minutes. r Remove from heat to a plate, cover with foil, resting for 5-10 minutes. s Serve with reserved olive garnish.

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Pan-fry

Mediterranean Carpet Bag Steak

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 10 x Eye rump side, 5cm thick steaks (MSA Pan-fry/grill) 40g semi-sundried tomatoes 25g artichoke (chopped) 30g borlotti beans (partially crushed) 40g fetta cheese 25g black olives (chopped) 20g shallots (finely chopped) 1g cracked black pepper 10 x bacon rashers

Tarragon Butter 500g butter 1 bunch tarragon, chopped

Method

Cooking Instructions

n Mix Antipasto or Mediterranean filling.

n Heat pan until hot.

o Make a pocket in the steak and fill.

o Pan-fry the steak for approximately 10 minutes, 5 minutes on each side.

p For butter, soften butter and mix with tarragon.

p Baste with melted butter throughout the cooking process.

q Pipe a circle of butter around the top of the mignon.

q Rest for 5 minutes before serving.

r Wrap with bacon and garnish appropriately.

NOTES: Garnish with a sprig of Tarragon

BEEFing up your profits – Volume 2

45

Oven Roast

Beef Baklava Filo Parcels

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 1kg Topside, thinly sliced (MSA Roast) 400g macadamia nuts, crushed 9 filo sheets 2 Spanish onions, finely sliced 200g butter, melted 100g brown sugar

Method

Cooking Instructions

n Slice topside 120G and tenderise, pound or flatten.

r Lay topside on pastry until completely covered with meat.

o Mix onion and brown sugar – sit for 30 minutes.

s Place onion jam in a line down centre of meat.

p Lay one sheet of filo and brush with butter.

t Sprinkle with macadamias.

q Place another sheet on top and repeat process until you have four sheets.

u Roll into sausage roll. v Brush butter on top and sprinkle with macadamias.

n Preheat oven to 210ºC. o Place baklava in oven and cook for 15-20 minutes.

46

Oven Roast

East/West Beef Roast

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 300g Beef mince 1kg Oyster blade (MSA Roast) 10 slices prosciutto 225g bamboo shoots, chopped 225g water chestnuts, chopped 15ml sesame oil 60ml soy sauce 50ml hoisin sauce 15g crushed garlic 1 bunch fresh coriander, chopped ½ bunch spring onion, chopped

Method

Cooking Instructions

n Remove fat and denude oyster blade.

n Preheat oven to 170ÂşC.

o Open oyster blade end to end, leaving ends closed. p Remove gristle, flattened and scored. q Mix all ingredients together except for blade and prosciutto. r Fill blade with mince mixture and lay prosciutto on top. s Truss together.

o Place roast in oven and cook for 20 to 25 minutes per 500g for medium.

BEEFing up your profits – Volume 2

47

Oven Roast

Preserved Lemon and Olive Roulade

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients 800g Oyster Blade (MSA Roast) 80g olives, halved 40g Moroccan spice 70g preserved lemon (in jar), finely chopped 300g canned roast capsicum, sliced

Method

Cooking Instructions

n Tenderise, pound or flatten oyster blade and rub with Moroccan spice.

n Rub roulade with olive oil.

o Place sliced capsicum, olives and preserved lemon inside beef. p Fold beef over and tie with fowl trusses. q Garnish with olive half and sliced capsicum.

o Seal in a pan until browned. p Slow roast for 25 to 30 minutes per 500g for medium.

NOTES: suggest serving with cous cous.

BEEFing up your profits – Volume 2

KIDS FAVOURITES Meat Standards Australia™(MSA) Meat Standards Australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

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50

Oven Roast

Napoli Canelloni

Victoria Team: Chef

Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Ingredients Filling 1.3kg Beef mince 290g onion, diced 40g garlic, crushed ½ (10g) bunch fresh marjoram 800g crushed tomatoes 40 cannelloni shells

Sauce 800g crushed tomatoes ½ bunch parsley, chopped 200g tasty cheese, grated 100ml water 20g garlic, crushed

Method

Cooking Instructions

n Mix filling together.

n Preheat oven to 180ºC.

o Place into pasta shells using sausage filler.

o Place cannelloni in oven and cook for 35 minutes.

p Place six cannelloni into foil tray. q Mix crushed tomatoes, parsley, water and garlic together. r Pour onto shells. s Place cheese on top.

NOTES: To make in bulk, freeze

containers with sauce on top, place cheese on top when placing in cabinet.

BEEFing up your profits – Volume 2

Barbecue

51

Pan-fry

Beef Bonanzas

South Australia Team: Chef

Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Ingredients 1kg Knuckle cover (MSA Pan-fry/grill) 300g beef mince 100g onions, finely chopped 2 grams salt 1 egg 2 grams pepper 40g Japanese breadcrumb Beef or lamb rib bones

Method

Cooking Instructions

n Slice knuckle cover into 3mm-5mm slices and flatten with mallet.

n Preheat griddle or barbecue.

o Mix together mince and other ingredients. p Push rib bone into 40g-60g of force meat and wrap with thin slice of meat. q Shape into cutlet style.

NOTES:

o Lightly brush the meat with olive oil and place onto the heated cooking surface, leaving the meat alone till beading starts to appear.

these can be egg &

p Turn and allow to cook for a further 3-4 minutes.

suitable cooking method for

q Remove from heat to a plate, cover with foil, resting for 5-10 minutes.

breadcrumbed, coated / sprinkled, marinated or

wrapped in filo pastry. (Adapt these variations).

52

Oven Roast

South Australia Team:

Kofta Pops

Chef

Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Ingredients 1kg Beef mince 100g onions, finely chopped 40g garlic cloves, finely chopped 5g curry powder 2g salt 2g pepper 40g Japanese bread crumb 50g olive oil 80g Dukka mix Ice cream sticks

Method

Cooking Instructions

n Combine all the ingredients in a large bowl and mix until well blended.

n Bake the koftas in the oven for 30 minutes at 180째C.

o Shape the mixture into sausage shapes, push onto the paddle pop sticks. p Roll halfway into the Dukka and chill.

o Serve immediately with yoghurt and salad.

BEEFing up your profits – Volume 2

53

Oven Roast

Beef & Pasta Stack

South Australia Team: Chef

Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Ingredients 1kg Oyster Blade (MSA Roast) 18 slices mozzarella 1 bottle tomato sugo 24 large fresh basil leaves ¼ cup parmesan cheese fresh pasta sheets fine butchers twine

Method n Remove all gristle from oyster blade and slice into flat lengths, so you end up with four flats. o Cut flats into approx 50mm squares and do the same with the pasta sheets. p Build a stack by placing a pasta sheet on a plate / tray and top with 1 piece of mozzarella cheese, steak, then 1 teaspoon of tomato sugo and 1 or 2 basil leaves.

Cooking Instructions q Repeat this procedure twice more to complete stack. r On top of stack, place 1 teaspoonful of tomato sugo, roughly grated parmesan cheese and 1 or 2 basil leaves. s Tie with fine butchers twine, to secure stack.

n Preheat oven to 180°C. o Place the prepared lasagne stacks into a baking tray allowing some space between the serves. p Cover with foil and cook for 20 minutes, serve immediately with a fresh green salad.

54

Oven Roast

Ankle Biters (Sausage Rolls)

South Australia Team: Chef

Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Ingredients 1kg beef mince 200g sweet potato, peeled and grated 4 parsnip, peeled and grated salt & pepper ½ cup chopped Italian parsley ½ cup bread crumbs puff pastry

Method

Cooking Instructions

n Combine beef mince, vegetables, seasoning, herbs and bread crumbs.

n Preheat the oven to 200°C.

o Lay the sheets of pastry out, cut in half and place the mince mixture onto the pastry. p Roll the pastry over the mixture, brush the edges with egg wash to seal. q Cut into saleable portions.

o Place onto baking trays lined with baking paper. p Brush the tops with egg wash, sprinkle with sesame seeds and bake in oven till golden and crisp, approx 20 minutes.