Street food / adj. > Ready to eat food that can be bought in a public place from a vendor or portable stall. You only need your fingers to eat it and it doesn’t hurt the hip pocket. Above all, it’s tasty; really, really, tasty.
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CONTENTS
01
02
Slow cooked lamb, honey carrots & gremolata baguette
04
Flat iron steak sandwich, bone marrow, mustard seeds & beetroot slaw
Creole roast beef Po’ Boy
07
Lamb belly, sour cream & chives on sourdough
14
Pepper brined beef on rye
16
13
Bunny Chow Durban curry
15
Beef bulgogi bun with Kimchi & Shimeji mushrooms
17
Turkish lamb burger
Street food reflects the culture and flavours of the people it is borne from — think Spanish empanadas, Vietnamese pho, Mexican tacos, and not to be outdone; the Aussie pie floater. Nobody said street food has to stay on the street though. The casual nature of street food is suited perfectly to bar snacks, shared plates or lunch and canapé menus — basically anywhere people want to eat addictively good food.
Sweet & sour lamb ribs
12
Pickled brisket sandwich with green tomato chutney
Beef Fajita
10
Grilled lamp rump with middle eastern lentils in Turkish bread
Lamb & feta Gozleme
A note to chefs;
08
Pulled brisket sandwich with fresh horseradish sauce & watercress
09
11
Bitterballen roll
05
Shepherd’s pastie
06
03
Beef brisket perogies
18
Slow cooked BBQ brisket on a crusty roll with slaw
Take unique cuts of beef and lamb; the masterpieces, add incredible global flavours and produce luxury tasting meals that are affordable. Don’t be held back by tradition, take one global flavour and fuse it with another. Look at regional flavours and reinvent them to suit your customers. What may seem like humble “peasant food” in one country becomes a new flavour explosion in another. Burgers and sandwiches have their own global interpretations so don’t limit yourself to your local repertoire. These quintessential comfort foods provide a familiar format for consumers to explore bold new flavours. They also allow you to take your brand to the masses without losing credibility in the process. For sandwich inspiration think anything from a New York deli, Sloppy Joes, Salted Brisket Bagel from Beigel Bakery; London, or the famous Po’ Boys of Bourbon Street. We hope this book helps to inspire your global Masterpiece adventure using often forgotten cuts of beef and lamb! Salud! Sláinte! Prost! Kanpai! Meat & Livestock Australia
P.S. We're inspired and we hope you are too.
Point End Brisket, Deckle off
Chump (Rump Cap On)
Neck Bolar Blade
Square Cut Shoulder
Neck Fillet Roast Flank Steak Breast / Flap
Oyster Blade
Mince
Slow Cooked Lamb, Honey Carrots & Gremolata Baguette Recipe by : J A C K I E M I D D L E T O N > EARL Canteen - Melbourne, VIC _ MA KE S 8 0 P O RTI O N S : $ 4.55 p e r p o r tio n ---------------------------------------------------------------------------------------16kg square cut lamb shoulder — about 6 − 8 shoulders corn flour – gluten free / 1/4 cup olive oil 12 large brown onions, peeled & sliced / 10 large carrots, sliced 10 cloves of garlic, crushed / 20 anchovy fillets / 1/2 bunch thyme 1/2 bunch rosemary / 1 bunch parsley, stalks only (reserve leaves) 1 bottle red wine / 1 bottle white wine / Murray River salt Extra Virgin olive oil / 80 x 15cm long sourdough baguette Gremolata 2 lemons, zest removed / 2 cloves garlic, peeled large handful picked parsley (using reserved leaves from above)
LAMB In deep gastronorm trays add oil, onions, carrots, garlic, anchovy and herbs. Add corn flour dusted lamb. Roast on 200°C for 40 minutes until brown. Add wine. Cook overnight on Rational simmer setting with internal temp 78°C.
Next morning brown skin for 30 minutes on 180°C. Remove shoulders and vegetables from liquid and allow to cool to handling temperature. Strain the lamb liquid and reduce to a very thick syrup. Coarsely flake the meat removing bones and fat. Chill. Mix chilled meat with warm lamb syrup. Portion into 100g vac bags for warming later. Add a pinch of salt.
Honey Carrots Slice carrots into quarters lengthways. Drizzle with honey, olive oil & salt. Roast until tender and golden brown.
01
Gremolata Finely chop the zest and garlic together. Add the parsley and chop until combined and the parsley is medium fine.
To make the sandwich Cut a 15cm piece of sourdough baguette open along the top, warm in the oven. Place two long pieces of carrot into the baguette. Add the warm lamb. Dress with extra virgin olive oil and a generous sprinkle of gremolata.◊
Beef Brisket Perogies
Recipe by : T O D D G R AY > Equinox Restaurant - Washington, DC - USA _MAKES 30 PEROGIES _ 5 P E R O G I E S P E R P O RT I O N : $ 3 .9 0 p e r p o r t i o n
---------------------------------------------------------------------------------------Filling 1.5kg point end brisket, deckle off — leave some fat cover 2 tbsp oil / 1 medium carrot, diced / 2 medium celery sticks, diced 1 medium onion, diced / 2 cloves of garlic, peeled & finely chopped 500ml red wine / 120ml balsamic vinegar 1.5L chicken stock / 180g parmesan, grated salt & pepper, to taste Dough 1kg Russet potatoes, baked in their skins 3 egg yolks, lightly beaten / 250g plain flour a little egg wash / salt & pepper, to taste
Perogie filling Preheat oven to 180°C. Season the brisket with salt and pepper. Brown the brisket in a hot ovenproof braising pot. Remove brisket from the pot. Add the carrot, celery, onion and garlic. Sauté until well coloured. Add the wine and vinegar and reduce by half. Return the brisket to the pot, add the stock, cover and place in the oven. Cook for 2.5 hours until the brisket is fork tender. Add liquid as necessary to maintain moisture in the braising pot as it cooks.
Perogie dough Peel the baked potatoes and pass through a fine sieve. Add the yolks and flour. Season well and stir until mixture forms a soft dough. Knead dough on a lightly floured surface. Cut dough in half, set one half aside. Roll dough out to a 3mm thickness and cut into rounds with a 7cm pastry cutter. Brush each round with egg wash and fill with a spoonful of brisket filling. Fold dough over to form a half moon shape. Ensure edges are sealed well. Place on a tray and cover with a clean tea towel. Keep refrigerated until service. Repeat procedure with remaining dough.
02
Remove brisket from liquid and tear into small shreds (appropriate size for use as a filling). Place shredded brisket and parmesan in a large mixing bowl and stir. Keep the filling chilled until required.
Cook perogies in boiling salted water until tender. Drain and dry on paper towels.
To serve Sauté in butter, rosemary and sliced garlic.◊
Bitterballen Roll
Recipe by : L U K E P E N N I N G > Bitterballen Fanatic - Sydney, NSW _ MAKES 16 BITTERBALLEN _ 2 B I T T E R B A L L E N P E R R O L L : $ 2 .9 1 p e r p o r t i o n
---------------------------------------------------------------------------------------Bitterballen (meat balls) 500g point end brisket, deckle off with some fat cover on top — cut into 2.5cm pieces 75g butter / 1 large onion, cut into wedges 1 large carrot, cut into large pieces / 3 fresh parsley sprigs 2 fresh thyme sprigs / 2 bay leaves / 3 mace blade pieces 12 black peppercorns / 650ml hot water / 100g plain flour 2 egg yolks – reserve whites / 1 tbsp fresh parsley, finely chopped 2 tbsp Sambal badjak* / 1 tsp lemon juice / salt & pepper vegetable oil for deep frying / breadcrumbs French mustard / Gouda cheese / 8 small long white dinner rolls dill gherkins / butter
* Sambal badjak – slightly sweet, spicy chilli paste
To make BITTERBALLEN Season beef with salt. In a saucepan over medium heat, melt 25g of butter. Add beef in batches and brown. Add onion, carrot, parsley, thyme, bay leaves, mace blade, peppercorns & hot water. Bring to boil, lower the heat, cover and simmer for approx. 1.5 hours or until meat is tender. Skim off any scum from the surface. Remove meat from stock and dice finely. Set aside.
In a bowl, stir together finely diced meat and thickened sauce. Add sambal badjak, parsley, lemon juice and season. Allow mixture to cool, cover with cling film and refrigerate overnight. Take meat mixture from fridge and roll to size of golf balls. Double crumb the meatballs using the reserved egg whites, and chill in fridge until ready to cook.
03
Strain stock into a bowl and reserve 250ml. Melt 50g of butter in a saucepan over low heat, without allowing it to colour. Stir in the flour and cook for 3 minutes, then stir in the reserved stock. Cook until thickened.
At the same time, in a bowl, beat 2 egg yolks with a small amount of the thickened sauce, then add this mixture back to the thickened sauce and stir constantly for a few seconds until all flour is blended. Do not allow sauce to boil. Remove from heat.
Heat vegetable oil in a deep fryer and fry the bitterballen until chestnut brown. Remove and drain on kitchen paper.
To make the sandwich Cut rolls lengthwise but not all the way through. Spread with butter and French mustard. Finely slice dill gherkins lengthwise and lay inside roll. Add sliced gouda. Place two bitterballen on each roll and serve.◊
Shepherd’s Pastie
Recipe by : B R A D S L O A N E > Riverview Hotel - Balmain, NSW _ M A K E S 3 4 P O RT I O N S : $ 2 .98 p e r p o r t i o n ---------------------------------------------------------------------------------------4 lamb shoulders — bone in Mirepoix 1 onion / 1/4 celery stick / 2 carrots 1 bunch thyme / 2 sprigs rosemary 1 bulb garlic / 2 bay leaves / 3L chicken stock 3 tbsp tomato paste / onions, diced & caramelised 800g potatoes, peeled & diced 1cm – blanched 400g peas / 100ml Worcestershire sauce 1 egg – for egg wash / poppy seeds – to decorate top
BR AISE Brown lamb & mirepoix.
Place in deep baking tray. Cover lamb with chicken stock and add herbs, tomato paste and garlic. Cover with baking paper & foil and bake at 150°C for 4 hours, or until falling off bone – cool.
Strain liquid and reduce until thickened. Remove skin and bone from lamb and discard. Shred lamb, add reduced liquid, caramelised onions, Worcestershire, potato & peas. Mix well.
04
Place 120g of mixture inside pre-cut pastry.
Fold over and crimp edges. Eggwash, sprinkle with poppyseeds. Bake at 180°C for 12 – 15 minutes or until golden brown. Serve.◊
Creole Roast Beef Po’ Boy
Recipe by : M E AT & L I V E S T O C K A U S T R A L I A _ MA KE S 4 P O RTI O N S : $ 3.88 p e r p o r tio n ---------------------------------------------------------------------------------------Roast beef 2kg piece of bolar blade / 1 cup creole seasoning* 2 large onions, coarsely chopped / 2 carrots, coarsely chopped 3 sticks celery, coarsely chopped / 4 cloves garlic, crushed / 3 bay leaves 1 sprig of thyme / 1/2L light beef stock / 1/2 bottle red wine *Creole seasoning 2 tbsp onion powder / 2 tbsp garlic powder / 2 tbsp dried oregano leaves 2 tbsp salt / 1 tsp sugar / 1 tbsp dried thyme leaves / 1 tbsp black pepper 1 tbsp white pepper / 1 tbsp cayenne pepper / 5 tbsp paprika > Mix all ingredients. Sandwich 4 x 20cm long French baguettes / lettuce / sliced tomato horseradish mayonnaise / beef jus
PREPARE BEEF Trim beef of excess fat. Rub beef with Creole seasoning then refrigerate overnight. Remove beef from fridge 1 hour prior to cooking. Heat oil in a large heavy casserole pot, brown meat all over then remove from the pot. Add chopped vegetables, garlic and herbs, cook until slightly brown. Add beef back to the pot then add stock and wine, bring to a boil then cover and place in a preheated 160°C oven for 2 hours or until tender. Remove pot from the oven and let beef cool in the pot.
TO MAKE THE Sandwich Spread horseradish mayo on the baguette then add lettuce and sliced tomato. Warm thinly sliced beef in a frypan with a little of the jus. Place onto the sandwich, drizzle over jus and serve with a dill pickle wedge.◊
05
Remove the beef and skim fat from the braising liquid. Cook the liquid until reduced to sauce consistency, then strain. Slice the beef thinly.
Flat Iron Steak Sandwich, Bone Marrow, Mustard Seeds & Beetroot Slaw Recipe by : D A R R E N R O B E R T S O N > The Table Sessions - Sydney, NSW _ MA KE S 4 P O RTI O N S : $ 4.20 p e r p o r tio n ---------------------------------------------------------------------------------------1 large flat iron steak* — approx. 600g / 20g bone marrow, diced pinch mixed mustard seeds / grape seed oil 40g shredded red onions / soy, mirin drop of lemon juice & a little zest / 60mL Kewpie mayo* salt & freshly ground black pepper / 50g shredded beetroot 50g shredded red cabbage / pinch chopped chives 5g flat leaf parsley, coarsely chopped sourdough bread > Sliced, brushed with olive oil, rubbed with a garlic clove and char grilled. * Flat iron steak – prepared from an Oyster Blade that has been butterflied, trimmed of all sinew, and portioned into steaks. * Kewpie mayo – available at Asian grocers.
STEAK Ensure steak is at room temperature. Season with salt and pepper, place on a char grill and cook, turning frequently for 6 – 8 minutes (until medium rare). Take off the grill and rest.
ASSEMBLING Thinly slice the steak against the grain and assemble steak and bone marrow slaw sandwich.◊
06
BONE MARROW, MUSTARD SEEDS & BEETROOT SLAW In a frypan, heat a little grape seed oil, add the mustard seeds until they pop. Turn down the heat, add the onions and sweat for 3 minutes. Add 2 tsp of soy and mirin and then the bone marrow to warm through. Take off the heat and add a little lemon juice and zest. Place into a bowl then add the cabbage, beetroot and herbs. Stir in the mayonnaise and check for seasoning.
Pulled Brisket Sandwich with Fresh Horseradish Sauce & Watercress Recipe by : D AV I D R AY N E R > Thomas Corner Eatery - Noosaville, QLD _ MA KE S 4 P O RTI O N S : $ 3.30 p e r p o r tio n ---------------------------------------------------------------------------------------3kg marbled point end brisket, deckle off — fat left on 8 slices best quality grain sourdough / unsalted butter fresh horseradish sauce (see below) / 1 bunch picked watercress sea salt flakes / freshly ground black pepper / 3L brown chicken stock 2 chopped carrots / 2 chopped brown onions / 1 leek, washed & chopped 2 chopped celery sticks / 2 bay leaves / 2 sprigs of marjoram 2 sprigs of thyme / 6 cloves of garlic Horseradish sauce 50g horseradish, finely grated / 1 tsp dijon mustard 1 tsp white wine vinegar or lemon juice / 1 tsp castor sugar 150ml crème fraiche > Beat together, season to taste.
BR AISING BRISKET Leave fat on top of brisket — this helps to keep it moist during braising. Place brisket in a braising pot and cover with chicken stock and chopped vegetables, herbs and garlic. Bring up to boil on stove top and place in a pre-heated oven for 3 – 4 hours.
07
Leave to cool in liquor and shred brisket by hand pulling long fibrous strands. Keep to one side.
To assemble and serve Combine brisket with the horseradish sauce. Season with sea salt flakes and freshly ground black pepper. Spread slices of grain bread with softened unsalted butter and top with brisket and watercress sprigs.◊
Beef Fajita
Recipe by : G A RY J O H N S O N > Hilton - Sydney, NSW _ MA KE S 30 P O RTI O N S : $ 4.59 p e r p o r tio n ---------------------------------------------------------------------------------------Marinade 1L canola oil / 6 beers – 375ml each / 600ml white vinegar 1L soy sauce / 200ml worcestershire sauce / 3g bay leaves, crushed 50g cracked black pepper / 50g cumin powder 50g chilli powder / 200ml tomato sauce / 50g onion powder 1 large or 2 small green paw paw – skinned & pureed with seeds 5kg beef flank cleaned and trimmed — approx. 30 portions Filling & Wrap 120pcs tortilla 6” / 1kg green capsicum strips / 1kg red capsicum strips 1kg brown onion, sliced / 60g Mexican spices – Herbies 100g fresh coriander, rough chopped / 1kg guacamole / 1kg sour cream 1kg tomato salsa – mild or hot to taste
MARINATING BEEF Mix dry ingredients together with tomato sauce and paw paw to a paste. Add white vinegar, Worcestershire and soy, then beer and oil last. Set aside.
Pat flanks dry, dust with Mexican spices and oil and grill both sides to medium rare. Rest on a rack for 3 minutes before cutting into strips against the grain. In a hot skillet, sauté the onion and capsicum strips in a little oil until cooked.
Immerse the flanks in the marinade for 24 hours. Remove and drain the flanks to be char grilled or BBQ’ed.
To serve Smear a spoon of sour cream on the tortilla then roll some beef strips with sautéed capsicum, onions, coriander leaves and a dob of tomato salsa and guacamole.◊
08
Note: * Marinade and beef will fit in to a 100mm deep 1 x 1 gastronorm * Marinate for 24 hours (covered with a lid) * Marinade can be used twice within 48 hours if kept refrigerated
Grilled Lamp Rump with Middle Eastern Lentils in Turkish Bread Recipe by : M E AT & L I V E S T O C K A U S T R A L I A _ MA KE S 6 P O RTI O N S : $6.89 p e r p o r tio n ---------------------------------------------------------------------------------------5 lamb rumps — cap on 750g cooked brown lentils – rinsed if using canned 3 tbsp olive oil / 1 large brown onion, finely chopped 3 cloves of garlic, crushed / 2 tsp harissa paste 2 tsp ground cumin / 2 tsp ground coriander 2 tsp ras el hanout / 250g feta salt & pepper – to taste / can of tomatoes roasted red capsicum / Turkish bread Marinade 100ml lemon juice / 150ml olive oil 1/2 tbsp oregano, chopped / salt & pepper – to taste
LENTILS Heat pan on a medium heat, add olive oil. Add onion and cook for 5 minutes until softened then add garlic and harissa paste and cook for a further 5 minutes. Add all the spices and cook for another 3 minutes then add the cooked lentils. Season with salt and pepper and add the diced tomatoes. Cook for 10 minutes.
TO SERVE Lightly warm Turkish bread. Place lentil mixture on the base and top with thinly sliced rump, add roast capsicum and crumbled feta. It can be further grilled to melt cheese or serve as is.◊
09
RUMP Marinate the lamb rumps (cap on and trimmed of any excess fat) in olive oil, lemon juice, chopped oregano, salt & pepper for 1/2 an hour at room temperature. Cook in a heavy based fry pan or char grill. Brown evenly then place in a hot oven (220°C) for 10 – 12 minutes. Remove from oven and rest for 10 minutes.
Sweet & Sour Lamb Ribs
Recipe by : J O W E T T Y U > Ms. G's - Potts Point, NSW _ MA KE S 12 P O RTI O N S : $ 4 p e r p o r tio n ---------------------------------------------------------------------------------------4kg lamb ribs (kept whole) / 1 bunch round leaf mint / 1 bunch coriander 1 bunch Vietnamese mint / lime wedges MASTERSTOCK 9L water / 375ml Chinese cooking wine / 375ml light soy sauce 125ml dark soy sauce / salt – to taste / 125g rock sugar / 10 eschallots 10 cloves of garlic / 10cm piece of ginger / 1 bunch green shallots 5g liquorice root / 10 star anise / 2 cassia bark 5 cloves / 2 pieces of Chinese cardamom Sweet & sour sauce 500g sugar / 150ml Chinkiang vinegar* / 175g fish sauce 150g Kimlan soy paste* / 2 lemongrass, sliced as thinly as possible 1.5 tbsp cumin powder / 1 long red chilli, finely chopped 2 cloves of garlic, finely chopped / 1 x 3cm piece of ginger, finely chopped *Chinkiang vinegar and Kimlan soy paste are readily available at Asian grocery stores.
MASTERSTOCK In a food processor, roughly chop garlic, eschallots and ginger. In a big stock pot, on medium heat, sauté the garlic, ginger and eschallots until golden coloured. Deglaze with Chinese cooking wine, bring to a rapid boil and continue boiling until alcohol is evaporated about 3 minutes or so. Add water, dark and light soy sauce, rock sugar and salt to taste. Put liquorice, cassia, star anise, cloves and Chinese cardamom in cheese cloth, tie with butcher’s twine, then add the spice sachet to the masterstock. Add the roughly chopped bunch of green shallots.
When the ribs are cooked, lift out and place on wire racks until completely cooled. When the ribs are cold and manageable, use a knife and cut along the ribs to separate. Sweet and sour sauce Melt sugar in a large pot with a touch of water and caramelize the sugar until it reaches a light tan colour — around 170°C. Once the sugar caramelizes, deglaze the pot with Chinkiang vinegar, soy paste, and fish sauce.
10
Bring to boil, then turn down to a simmer for at least half an hour to let the flavours infuse.
Lamb Trim lamb ribs of cartilage and excess fat. Add to masterstock, bring to a boil, then simmer until the meat almost falls away from the bone — about 2 – 3 hours.
Add chilli, garlic, ginger, lemongrass and cumin. Bring to boil, set aside. Pick the leaves of mint, coriander, and Vietnamese mint. Deep-fry the ribs in a deep-fryer, 175°C, until crispy. Coat the ribs in liberal amounts of sweet and sour sauce, then toss with mint, coriander, and Vietnamese mint. Serve with lime wedges.◊
Lamb & Feta Gozleme
Recipe by : M E AT & L I V E S T O C K A U S T R A L I A _ MA KE S 12 P O RTI O N S : $1.55 p e r p o r tio n ---------------------------------------------------------------------------------------Dough 200g warm milk / 1 egg / 2 tbsp olive oil 150g Greek style plain yoghurt / 2 tsp yeast / 600g bakers flour 1/2 tsp baking powder / 1 tsp sugar / 1/2 tsp salt LAMB Filling 1/2kg minced lamb / 2 cloves minced garlic 1/2 tsp ground cumin / 1/2 tsp paprika smoked / olive oil for frying 150g each mixed cheese grated - parmesan & mozzarella 250g feta crumbled
DOUGH Combine milk, egg, oil, yoghurt and yeast in a bowl and blend. When combined transfer to a processor. Add remaining ingredients and pulse until dough is combined. Add more warm milk if dough does not come together easily. Place in an oiled bowl, allow to prove for at least 30 minutes.
LAMB FILLING Fry onion and garlic, add spices then minced lamb and fry until cooked.
11
Divide into 12 even sized balls and set aside while you make the filling.
PREPARE Roll out dough. Sprinkle with the parmesan, mozzarella, crumbled feta and minced lamb on half of the dough. Fold over the other half and press around the edges. Brush with oil, place on hot grill and cook both sides. Fold in half and wrap in paper to serve.â—Š
Lamb Belly, Sour Cream & Chives on Sourdough Recipe by : RYA N F L A H E R T Y > Estelle Bar & Kitchen - Northcote, VIC _ MA KE S 12 P O RTI O N S : $2.60 p e r p o r tio n ---------------------------------------------------------------------------------------3 lamb flaps (belly) / 1 carrot / 1 celery / 1 onion 1 clove of garlic / 1 bay leaf / 3 sprigs of thyme / 5L veal stock 100ml sour cream / 1 bunch of chives / 100g roquette / olive oil white wine vinegar / 1 large sourdough loaf
Prepare lAMB Seal top and bottom of lamb belly’s then place in a large pot. Cover with mirepoix of carrot, celery and onion. Add garlic, thyme, bay leaf and stock and simmer on low for 10 hours.
Remove belly from stock and slide out bones and cartilage from meat. Mix sour cream with chopped chives.
12
Dress roquette with vinegar and olive oil.
TO ASSEMBLE Lightly toast thick slices of sourdough and spread with sour cream and chives. Add slices of lamb belly and season. Add roquette and top with other slice of bread.â—Š
Bunny Chow Durban Curry
Recipe by : L E E B U C K I N G H A M > Queensland Rugby Club - Brisbane, QLD _ MA KE S 4 P O RTI O N S : $ 3.8 0 p e r p o r tio n
---------------------------------------------------------------------------------------2 x half size flat top white loaves of bread Lamb 1 can chopped tomatoes (400g) / 1kg boneless lamb neck — in 2cm cubes 4 garlic cloves, finely chopped / 2 tsp ground ginger 6 curry leaves / 2 large potatoes - in 2cm cubes Whole spices 1 star anise / 1 cinnamon stick / 3 whole cardamom pods 1/2 tsp fennel seeds / 1/2 tsp cumin seeds / 1/2 cup oil 1 onion, chopped Fine spices 3 tsp garam masala / 1 tsp ground coriander seeds 1 tsp cayenne pepper / 2 tsp turmeric
PREPARE SPICES Fry all the ingredients listed under “WHOLE SPICES” until the onion is transparent. Add the list called “FINE SPICES”. Fry until the spices stick to the bottom of the pot.
13
Now add the tomatoes and stir until everything sticking to the bottom of the pot comes loose. Add the meat, ginger, garlic and curry leaves.
Simmer until the meat is almost tender adding water when necessary. Add the potato cubes and some more water. Simmer until meat is tender and potatoes are cooked through. Cut the loaf in half and pull out most of the soft white bread inside leaving a thick wall and bottom. Keep the bread you removed. Ladle the curry into the hollows, and then put back on top the bread you removed. Eat with your hands.◊
Pepper Brined Beef on Rye
Recipe by : M I C H A E L M O O R E > Reuben & Moore - Westfield Sydney, NSW _ MAKES APPROX. 10 LARGE SANDWICHES : $3.80 per sandwich
---------------------------------------------------------------------------------------1kg bolar blade — fully trimmed Pepper brine 100g sea salt / 2L cold water / 30g black peppercorns 20g white peppercorns / 20 coriander seeds / 2 tbsp caster sugar 1 bunch flat leaf parsley, roughly chopped Pepper RUB 20g freshly ground black pepper / 2 tbsp of Dijon mustard / 60ml olive oil light rye bread / onion jam / Dijon mustard
To brine beef Roughly crush the peppercorns in a mortar and pestle and mix in a bowl with all remaining brining ingredients. Stir well until salt has dissolved. Place whole blade into the brine for 1 hour, remove and pat dry. For pepper rub Combine ingredients together and rub all over the brined bolar blade. Leave to stand in a fridge for at least 2 hours or even overnight before cooking.
14
Place blade into a hot oven or on a rotisserie spit and cook over medium heat for 1 hour. Allow to rest for 30 minutes before carving.
To serve Freshly slice and butter some light rye bread. Add mustard, sliced beef and onion jam.â—Š
Beef Bulgogi Bun with Kimchi & Shimeji Mushrooms Recipe by : S I M O N K E E L & J O N G M U N G Y O O N > RACV City Club - Melbourne, VIC _ M A K E S 4 P O RT I O N S : $1.76 p e r p o r t i o n
---------------------------------------------------------------------------------------400g finely sliced beef oyster blade 400g Chinese steamed bread dough marinade 30g Kikkoman soy sauce / 20g sesame oil / 10g Mirin 5g sugar / 5 cloves garlic, peeled / 1 pc spring onion 50g brown onion, peeled / 1/2 pc pear, deseeded 1/2 pc kiwi fruit, peeled 50g onion, brown, julienne / 20g spring onion, sliced 50g Shimeji mushrooms / 30g bean sprouts 30g carrot, julienne / 80g cabbage Kimchi 10g white sesame seeds, toasted
For marinade Dice ingredients and blend with liquids in food processor until smooth. Marinate sliced beef in puree for 1 hour.
Cook beef Quickly stir-fry sliced beef in heavy based hot pan. Add vegetables and kimchi.
Cook dough Divide dough into 4 equal pieces. Roll out into flat oval shape and steam for about 8 minutes. Let the buns rest in the warm steamer after steaming.
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TO SERVE Fill the buns with finished bulgogi. Sprinkle over toasted sesame seeds. Serve hot with cold beer.â—Š
Pickled Brisket Sandwich with Green Tomato Chutney Recipe by : P E T E R M O R G A N J O N E S > Trippas White Group - Sydney, NSW _ MA KE S 12 – 14 P O RTI O N S : $5.45 p e r p o r tio n
---------------------------------------------------------------------------------------2.2kg pickled point end brisket, deckle off — with fat cover left on (order from your butcher a few days before) 750ml beef stock / 250ml good quality red wine / 2 tbsp fresh oregano 2 tbsp fresh thyme / 3 bay leaves / 4 garlic cloves, peeled and left whole 1 medium onion, roughly chopped / sea salt to taste / ground black pepper 2 tbsp olive oil / Spanish onions, finely sliced / watercess sourdough bread / grain mustard Green tomato chutney 200g Granny Smith apples / 500g sultanas / 500g muscovado sugar 2 tbsp salt / 1 tsp cayenne pepper / 1 tsp ground green cardamom 500ml malt vinegar / 500g green tomatoes / 300g onion
Green tomato chutney Remove seeds from tomatoes, chop onions and add sultanas. Dice peeled and cored apple. Place all into a stainless steel pot and add the pepper, salt and sugar and vinegar. Simmer all ingredients until it is reduced to a thick mixture.
Pat the meat dry with paper towels and liberally season it with salt and freshly ground pepper. Heat olive oil in a large fry pan over medium high heat and carefully brown the brisket for approx. 3 minutes per side. Do not overcook or the meat will become tough.
Spoon into sterilized jars. Leave to mature for one week prior to making the sandwich. It will keep for up to 3 months. Refrigerate after opening.
Place the browned brisket back in the marinade tray with the braising liquid, fat side up. If the liquid does not cover the meat, add a bit more stock. On the stove top, bring the liquid to a gentle boil over medium high heat. Remove from heat, cover tightly with foil, and place the pan in the preheated oven. Braise for 3 to 3.5 hours, or until the brisket feels fork tender.
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BRISKET Wash brisket and pat dry with clean paper towel. Place the brisket in a large non-reactive pan, fat side up. Combine the stock, wine, oregano, thyme, and bay leaves and pour the mixture over the meat. Tuck the garlic cloves and onions around the brisket. Place in a stainless steel deep sided pan and cover tightly with baking paper and foil. Refrigerate at least 8 hours or overnight.
Preheat the oven to 160°C. Carefully remove the brisket from the marinade pan and scrape the herbs back into the reserved marinade/braising liquid.
Slice the brisket, removing excess fat and place a portion onto two pieces of char grilled sourdough bread with a small dollop of grain mustard, a generous spoon of green tomato chutney , finely sliced Spanish onion (blanched in boiling water for 1 minute and refreshed) and fresh picked and washed watercress.◊
Turkish Lamb Burger
Recipe by : J U S T I N B E L L > Jus Burgers - Leederville, Northbridge, Subiaco, Fremantle, WA _ MA KE S 1 P O RTI O N : $ 3.8 0 p e r p o r tio n
---------------------------------------------------------------------------------------190g Amelia Park lamb mince / 1 bun / iceberg lettuce red onion, thinly sliced / tomato, thinly sliced / aioli, homemade salt & pepper / tomato relish, homemade / green coral lettuce garlic oil to finish the burger / coleslaw fresh coriander or mint for coleslaw dressing COLESLAW carrots / cabbage MIDDLE EASTERN DRESSING FOR COLESLAW lemon juice / canola oil / Pomegranate molasses > Combine ingredients to taste. Add fresh herbs. Mix through coleslaw and set aside.
TAHINI YOGHURT natural yoghurt / tahini / lemon juice / salt > Combine ingredients to taste and set aside.
PREPARE BURGER Season mince and form into a single patty. Grill the lamb patty until cooked through. Season with salt.
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Grill the bun on both sides. Smear base with aioli. Add lettuce, tomatoes, onions and burger patty. Smear top bun with tomato relish and tahini yoghurt. Put coleslaw on top of the patty and top with bun lid.
Finish with a 'shimmy' of garlic oil and a pinch of sea salt.◊
Slow Cooked BBQ Brisket on a Crusty Roll with Slaw Recipe by : C R A I G V E I G E L > ANZ Stadium - Olympic Park, NSW _ MA KE S 10 P O RTI O N S : $2.50 p e r p o r tio n ---------------------------------------------------------------------------------------2kg point end brisket, deckle off / 10 long crusty rolls Marinade 1 cup tomato sauce / 4 tbs brown sugar / 4 tbs Worcestershire sauce 1-2 dash Tabasco / 1/2 tsp mustard powder / 1/2 tsp salt 2 tbs liquid smoke Hickory seasoning Coleslaw 1/4 green cabbage, small, shredded / 1/2 Spanish onion, small, finely sliced 1/4 bunch chives, chopped / 1/4 cup mayonnaise, whole egg 1/2 carrot, shredded / 1/2 stick celery, finely sliced / salt & pepper > Combine everything except chives. Set aside.
The cooking liquid can be used to enhance the remaining marinade to create the sauce for the brisket. Strain the cooking liquid, remove the fat and add to the marinade till the desired consistency is achieved. You can skip this and just use the retained marinade if you wish.
PREPARE MARINADE Combine marinade ingredients in a small saucepan and bring to a gentle simmer. Cook for a few minutes. Set aside to cool. Use 2/3rd of the marinade on the brisket and leave for as long as possible, overnight is ideal. Place beef and all the marinade into a baking tray and cover with foil. Cook at 140°C for approx. 2 1/2 – 3 hours, till tender, removing the foil for the last 20mins.
Coat the sliced or pulled brisket with this sauce. Reheat when required and serve in the crusty roll topped with the coleslaw.
Remove the brisket from the tray to cool and reserve the cooking liquid. While warm you can ‘pull’ the brisket to shred it or allow to cool and finely slice, depending on your desired texture.
Season to taste and garnish with chopped chives.◊
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THANK YOU
to all the chefs in this little book who enthusiastically agreed to share their creative genius through these fantastic recipes. We’re proud to represent the Australian sheep and cattle farmers who produce such incredible ingredients and it’s a pleasure to see what Masterpieces have been created with them. Brad Sloane > Riverview Hotel - Balmain, NSW Craig Veigel > ANZ Stadium - Olympic Park, NSW Darren Robertson > The Table Sessions - Sydney, NSW David Rayner > Thomas Corner Eatery - Noosaville, QLD Gary Johnson > Hilton Sydney - Sydney, NSW Jackie Middleton > EARL Canteen - Melbourne, VIC Jowett Yu > Ms. G’s - Potts Point, NSW Justin Bell > Jus Burgers - Leederville, Subiaco, Fremantle, Northbridge, WA Lee Buckingham > Queensland Rugby Club - Brisbane, QLD Luke Penning > Bitterballen Fanatic - Sydney, NSW Michael Moore > Reuben & Moore - Westfield Sydney, NSW Peter Morgan Jones > Trippas White Group - Sydney, NSW Ryan Flaherty > Estelle Bar & Kitchen - Northcote, VIC Simon Keel & Jong Mung Yoon > RACV City Club - Melbourne, VIC Todd Gray > Equinox Restaurant - Washington DC, USA
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Email chefspecial@mla.com.au
Foodservice & Retail Marketing Manager Roger Bond (rbond@mla.com.au)
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Design MASH (www.mashdesign.com.au) Printing Southern Colour (www.southerncolour.com.au) Food Stylist Simon Bajada (www.simonbajada.com) Food Photographer John Laurie (www.johnlauriephoto.com)
VIC/TAS Gerard Doherty (gdoherty@mla.com.au) QLD/NT Glen Burke (gburke@mla.com.au) SA Bill Lindsay (blindsay@mla.com.au) WA Rafael Ramirez (rramirez@mla.com.au)
Published August 2011 ISBN 9781741915822 This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA)
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