Mexican lasagna Preparation time: 10 minutes Cooking time: 1 hour Serves: 6
INGREDIENTS 500g lean beef mince 1 tbsp olive oil 1 large onion, diced 2 cloves garlic, crushed 1 packet taco seasoning 1 tsp chilli flakes 800g crushed tomatoes 400g can black beans, rinsed and drained 400g can corn kernels, rinsed and drained 375g packet fresh lasagne sheets 150g light tasty cheese, grated 300g light sour cream
METHOD 1 Preheat oven to 200°C. Heat the oil in a large saucepan over medium heat. Add onion and garlic to the pan, and cook for 3–4 mins, stirring frequently until softened and lightly golden. Add beef mince and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes until browned. Add taco seasoning and chilli flakes and cook, stirring for 2 minutes. Add tomatoes, beans and corn, stirring occasionally for 25 mins. 2 Lay one-third of the lasagna sheets in a single layer over the base of a deep 18 x 28cm baking dish, then spoon over half the sauce. Repeat the layers and then finish with a layer of lasagna sheets. 3 Combine the cheese and sour cream in a bowl, season and then spoon evenly over the top. 4 Bake the lasagna for 20–25 mins until golden and bubbling. Serve with salsa, guacamole and salad.
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LAMB SKEWERS 3 WAYS Tip – Ask your butcher to trim and dice the lamb leg for you. A thicker dice will result in a tender and juicy kebab when cooked.
Vietnamese style lamb skewers Preparation time: 15 minutes + marinating overnight Cooking time: 15 minutes, Serves: 6
INGREDIENTS 1kg lamb leg, trimmed and diced into 2cm cubes Marinade 1 pear, peeled and grated 2 tbsp fish sauce 1 tsp Chinese five spice 4 cloves garlic, minced 2 tbsp oyster sauce 1 tsp salt 2 tbsp kecap manis 1 tsp white pepper
METHOD 1 To make the marinade, combine all ingredients in a large bowl. Add the lamb and toss to coat. Cover and refrigerate overnight. 2 Drain lamb, reserving the marinade and thread meat evenly onto skewers. 3 Heat an oiled BBQ or chargrill plate to medium. Cook skewers, basting with reserved marinade and turning occasionally for 15 minutes or until browned and cooked through. 4 Serve the skewers with cooked rice vermicelli, Thai basil, mint leaves, fresh red chilli, lime wedges and a drizzle of sweet chilli sauce.
NORTHERN Chinese style lamb skewers Preparation time: 15 minutes + marinating overnight Cooking time: 15 minutes, Serves: 6
South African style lamb sosaties Preparation time: 15 minutes + marinating overnight Cooking time: 15 minutes, Serves: 6
INGREDIENTS 1kg lamb leg, trimmed and diced into 2cm cubes 24 dried apricots 2 green capsicums, diced into 2cm squares 2 red onions, cut into 3cm wedges Marinade ¼ cup apricot jam ¼ cup malt vinegar 3 bay leaves, dried 4 garlic cloves, finely chopped 2 tbsp ginger, finely grated ¼ cup mild curry powder
METHOD 1 To make marinade, combine all ingredients in a large bowl. Add lamb pieces and toss to coat. Cover and refrigerate overnight. 2 Soak apricots in hot water for 30 minutes or until plump. Drain and set aside. 3 Drain lamb, reserving marinade and thread onto skewers with green capsicum, red onion wedges and apricots. This recipe makes 12 skewers. 4 Heat an oiled BBQ or chargrill plate to medium. Cook skewers, basting with reserved marinade and turning them occasionally for 15 minutes or until browned and cooked through. 5 Serve the skewers with warmed pita, salad and mango chutney.
INGREDIENTS 1kg lamb leg, trimmed and diced into 2cm cubes 2 cups vegetable stock 2 onions, roughly chopped
1 tbsp cornflour 2 eggs, lightly beaten 2 tsp ground chilli 1 tbsp ground cumin salt
METHOD 1 Cover lamb with stock, onions, cornflour and eggs. Combine well, cover and refrigerate overnight. 2 Combine chilli and cumin in a bowl and set aside. 3 Drain lamb and thread evenly onto skewers. Heat an oiled BBQ or chargrill plate to medium–high. Cook skewers for 10 minutes turning frequently. Towards the end of cooking, sprinkle chilli and cumin mixture over the kebabs, turn and coat the other side. Repeat this seasoning process a few times to ensure kebabs are evenly covered. 4 Season kebabs with salt and serve with steamed rice, crunchy Asian salad and lemon wedges.
Sausages with lentils, pumpkin, feta and pickled cabbage salad Preparation time: 15 minutes Cooking time: 30 minutes, Serves: 4
INGREDIENTS 8 thick beef or lamb sausages 400g butternut pumpkin, peeled and diced ¼ cup olive oil, plus an extra tbsp for the pumpkin ¼ cup white wine vinegar 1 tsp Dijon mustard, plus extra to serve salt and cracked black pepper 3 cups baby spinach leaves ½ small red cabbage, shredded 1 red onion, sliced thinly 250g cherry tomatoes, halved 400g tin brown lentils, drained 100g feta cheese, crumbled
METHOD 1 Pre-heat oven to 180°C. Toss pumpkin in one tablespoon of olive oil and place flat on a lined baking tray. Cook for 30 minutes or until tender. 2 Combine the remaining olive oil with vinegar, Dijon mustard and season well with salt and pepper. Add the dressing to the cabbage, combine well and set aside for at least 30 minutes. 3 Preheat BBQ or a large frying pan to medium-high heat. Place the sausages on the BBQ and turn frequently until cooked through. 4 On a large platter combine the spinach, cabbage, red onion, tomato, pumpkin and lentils. Season with salt and pepper. Top salad with sausages and feta cheese. Serve with extra mustard to taste.
Beef prego roll Preparation time: 10 minutes + 1 hour marinating Cooking time: 15 minutes Serves: 4
INGREDIENTS 4 x 150g beef scotch fillet steaks, trimmed 1 tbsp olive oil 125g cherry tomatoes, halved 100g baby rocket, washed and dried 4 round crusty bread rolls, halved and toasted salt and cracked black pepper Marinade 250ml dry red wine 1 tbsp lemon juice 2 bay leaves, dried 4 cloves garlic, crushed 1 tsp dried chilli flakes 1 tbsp olive oil 1 tsp cracked black pepper
METHOD 1 Combine marinade ingredients; pour over the steaks, cover and refrigerate for an hour. 2 Heat oil in a large heavy based frying-pan over medium-high heat. Remove steaks from marinade and cook for 2–3 minutes on each side. Remove steaks from pan and keep warm. 3 Pour marinade into pan and boil rapidly for 2–3 minutes before adding cherry tomatoes and cooking for another minute. 4 Remove from heat and dip the cut side of the rolls in the pan juices. Top rolls with rocket, steak and tomatoes and spoon over any extra pan juices. Season with salt and pepper and serve with oven roasted sweet potato chips and salad. Alternate cuts – Beef sirloin trimmed, beef rump steak, flat iron steak, lamb rump and lamb eye of loin.
Beef rump steak with warm soba noodle salad and Asian dressing Preparation time: 15 minutes Cooking time: 10 minutes Serves: 4
INGREDIENTS 4 x 200g beef rump centre steaks 250g soba noodles 1 large carrot, cut into match sticks 8 green onions, sliced diagonally 1 red capsicum, sliced thinly olive oil salt and cracked black pepper 1 cup fresh coriander leaves Dressing ½ cup extra-virgin olive oil ¼ cup rice vinegar 1 tsp ground coriander 1 tsp sweet paprika 1 tbsp sesame seeds (optional) 1 tsp salt
METHOD 1 Combine ingredients for dressing and set aside. 2 Cook the soba noodles in a large pot of salted boiling water as per package instructions and drain. Add the carrot, green onions and capsicum to the noodles and add ¾ of the dressing, reserving the rest for serving. 3 Brush steaks with oil and season with salt and pepper. Cook on BBQ hotplate or in a heavy based frying pan on medium-high heat for 3 minutes each side for medium– rare. Remove from heat and keep in a warm place to rest for 3 minutes before slicing the steaks against the grain. 4 Divide the noodle salad evenly between serving bowls, top with steak, coriander leaves and remaining dressing. Alternative cuts – boneless sirloin steak, oyster blade, lamb rump steak, lamb leg steak, lamb eye of loin and lamb fillet.
Beef sirloin steak with rocket salad and balsamic onions Preparation time: 15 minutes Cooking time: 45 minutes, Serves: 4
INGREDIENTS 4 x 200g beef sirloin steaks, trimmed 1/3 cup olive oil 2 tbsp balsamic vinegar salt and cracked pepper 100g baby rocket leaves ¼ cup sun dried tomatoes, thinly sliced 100g shaved parmesan Balsamic onions 4 large red onions, peeled and halved ¼ cup olive oil ¼ cup balsamic vinegar 6 sprigs thyme salt and cracked pepper
METHOD 1 To prepare the balsamic onions, pre- heat the oven to 190°C. Place onions in a small oven proof dish and cover with ¼ cup of olive oil, balsamic vinegar, thyme and season with salt and pepper. Turn the onions over with your hands to make sure they are well oiled and seasoned and cook for 45 minutes or until cooked through and caramelised. 2 To make the dressing, combine ¼ cup of the olive oil and balsamic vinegar in a small bowl. Season and set aside. 3 Brush steaks with remaining tablespoon of oil and season with salt and pepper. Cook on BBQ hotplate or in a large heavy based frying-pan on medium-high heat for 3 minutes each side. Remove from heat and keep in a warm place to rest for 5 minutes before slicing steaks thinly across the grain. 4 Place rocket, sundried tomatoes, steak and shaved parmesan on a large plate or platter; add dressing and remaining steak juices before seasoning to taste. Serve with toasted sourdough bread and roasted balsamic onions. Alternate cuts – Scotch fillet steak, beef rump steak, oyster blade, lamb rump steaks and lamb backstrap.