METHOD

1. Add above ingredients to large pot.  Cover with water and bring to boil. 

2. Simmer for 1 hour per 500g. 

3. Remove from heat and sit for 10 minutes prior to cutting.

4. Serve with cabbage and white sauce.

 * Serving Ox Tongue: Once cooked allow to cool, run knofe under rough skin of tongue starting from underside and ppel off, exposing tender pink meat.  Slice from tip to base and serve as above.

OX Tongue or ANY corned product may be cooked using the same recipe above!

METHOD

2. Brown all vegetables in same pan. 

3. De glaze pan with red wine then add all ingredients to braising pot with lid on.

4. Add Marsala last.

5. Cook for 2hrs on low heat - (150d)

6. Serve with mash potato.

METHOD

1. Combine flour, suet, salt and pepper in a food processor, pulse until mixture resembles breadcrumbs.

2. Add enough water for the mixture to come together as a ball. Remove dough to a lightly floured bench and gently knead until smooth.

3. Roll 2/3 of the dough, quite thickly, and line a 1.75 litre pudding basin with the rolled dough. Keep the remainder of the dough for the lid.

4. In a large bowl, briefly toss beef, kidneys, flour and mustard together, until well coated. Add onions, mushrooms, thyme and seasoning and mix well.

5. Place meat mixture into lined pudding basin.

6. In a small jug mix together stock, Worcestershire sauce and tomato paste, pour over the meat mixture.

7. Roll the remaining dough for the pie lid. Brush the edges with water and place on top of the pie, pressing the edges together and trimming off extra pastry.

8. Cover the top with loosely fitting greaseproof paper and foil. Tie in place with string. Place in a large pan with a trivet placed in the bottom (use a folded tea towel and an upturned saucer or an egg ring). Add boiling water, filling halfway up the sides of the basin. Cover with a lid and simmer gently (4 hours), topping up with boiling water, from an electric kettle, as necessary.

9. Remove from heat, remove basin from pan, cool slightly. Remove string, paper and foil, and, using tea towels, turn pie out onto a large serving plate.

10. Serve hot with leafy green salad, or mushy peas

METHOD

1. Cook potato in a large saucepan of boiling, salted water for 10 minutes. Add zucchini and cook for another 5 minutes, until tender. Drain and return to pan. Add milk, fetta and butter and roughly mash.

2. Meanwhile, cook steak on a preheated char grill or barbecue for 2-3 minutes each side, until cooked as you like.

3.Serve steak with mash and salad.

METHOD

1. Lightly brush meat with light olive oil, season with sea salt and black pepper , prepare an ice bath, then sear in a heavy very well heated BBQ plate or cast iron pan. Once coloured well on all surfacers, plunge into the ice bath and allow to cool for approx 3-4 min, remove and drain well.

2. Slice the beef tataki into 3-4 mm slice and arrange on the plate.

3. Form a generous line of onion ponzu along your sliced beef, add a second line of spring onions. Drizzle a little of the excess liquid from the onion ponzu around the sides of the beef, then top all with another line of the crunchy garlic chips.

For the Garlic Chips:

1. Choose plump young cloves of garlic, peel about 6-7 cloves and slice very thin lengthways on a mandolin, and soak the sliced garlic in cold milk refrigerated for 2-3 hours, drain off the milk and pour aver fresh milk put in a saucepan and bring to a simmer, remove from heat and drain well, gently wash the excess milk away from the sliced garlic under running water, drain on absorbent paper towel to remove all excess moisture.

2. Heat a suitable pan [for deep frying] to 140°C with cottonseed oil, fry the sliced garlic until golden in small batches, drain well in a very warm area, this will allow chips that are not completely crisp to crisp up.
Allow 1-2 hours draining time for perfect chips.

METHOD

1. Preheat a barbecue grill on high and place the chillies around the edges of the barbecue. Using long-handled tongs, turn them so their skin is charred evenly on all sides. When the chillies are blackened all over, either put them into a stainless steel bowl and cover with cling film or put them into a plastic bag and seal. Allow chillies to cool sufficiently before pushing the charred skin away from the flesh and removing the stalk, seeds and membrane.

2. Place chorizo on the heated barbecue grill and cook until nicely charred on one side, then turn over.

3. Dress the rocket with the sherry vinegar. Toast the ciabatta or Turkish bread on one side and drizzle with olive oil. Top with slices of roasted chilli, chorizo halves and some rocket. Season with salt and pepper.

METHOD

1. Combine capsicum, almonds, onion, olives, herbs and chilli in a medium bowl. Add combined oil, juice and garlic. Toss well and season to taste with salt and pepper.

2. Sprinkle both sides of beef with paprika, salt and pepper. Cook on heated oiled barbecue over medium heat until browned both sides and cooked as desired. Remove from heat, cover; stand for 10 minutes before serving.

3.Serve beef with Capsicum and Almond Salsa

METHOD

1. Heat 30g butter in large frying pan; add meat, brown well on all sides. Remove meat from pan.

2. Add to pan scraped carrots cut into large pieces; scraped parsnips cut into large pieces, peeled whole onions, and peeled potatoes, cut in half. Sauté gently until vegetables are golden brown. Remove from pan.

3. Melt remaining butter in pan. Add flour, stir over high heat until flour is dark golden brown; do not allow to brown. Remove pan from heat, add water and stock, and stir until combined. Add tomato paste, Worcestershire sauce, mixed herbs, salt, pepper and sugar. Return pan to heat, stir until sauce boils and thickens. Put meat into large saucepan, pour sauce over, and bring to boil. Reduce heat, cover, and simmer gently 2 hours. Add prepared vegetables, simmer further 30 minutes or until vegetables are tender. Keep meat and vegetables warm on serving plate. Bring sauce in pan to boil, boil uncovered 10 minutes or until of good gravy consistency.

Serving size: Serves 4  

INGREDIENTS

1 tablespoon vegetable oil
300g Horizon Tender Rump strips
270ml can coconut cream
2 tablespoons red curry paste
1 tablespoon fish sauce
2 teaspoons sugar
200g butternut pumpkin cut into 2cm long thin strips
1 bunch asparagus, stalk trimmed and cut into 5cm lengths
2 Kaffir lime leaves, finely shredded (optional)

METHOD

Preheat the oven to 160°C. Heat 2 tablespoons of the olive oil in a large heavy-based casserole dish over a high heat. Dry the meat with absorbent paper and toss with half the salt and pepper and all of the cloves. Sear meat in batches for 2-3 minutes on each side until a deep golden. Set aside.

Reduce the heat to medium and add the extra olive oil if necessary. Sauté the onions for 5 minutes until brown. Sprinkle over flour and cook for 30 seconds. Gradually pour in the stock, and stir until mixture thickens slightly.

Return the meat to the casserole dish along with the prunes. Stir in the thyme, bay leaves and remaining salt and pepper. Pour over the beer.

Cover and place in the preheated oven for 1 hr 45 mins to 2 hours or until meat is tender but not falling apart. Remove from the oven, stir through the parsley and serve.
Serve with beans tossed in olive oil and garlic.

METHOD

Preheat barbecue or frypan (non-stick means less fat) and when hot add olive oil. Place steak in the pan and cook for several minutes (until droplets of blood begin to appear on the uncooked surface of the steak) before turning over to cook on the other side. This seals the cut surfaces to retain juices. (So if you are cooking a beef fillet or lamb eye of the loin seal them too in a pan before putting them in the oven.)

Prepare the vegetables by placing chats into plenty of boiling water in a medium saucepan over high heat. Boil, uncovered for 8 minutes then add carrots and sprouts. (If prepared well before steak drain and refresh in cold water to avoid loss of colour)

Test the meat by pressing gently with a clean finger. DO NOT USE A FORK OR CUT WITH A KNIFE OR YOU WILL LOSE THE DELICIOUS JUICES IN THE MEAT. To compare, feel with one thumb between the thumb and forefinger of your other hand, right on the edge of your hand. The "give" you feel is just like that of blood rare meat. Move your thumb just a little up the hand still between the thumb and forefinger; this is how it feels when it is rare. Move up a little further and that indicates medium, further still and it's well done.

Remove meat from the pan to rest. This lets the natural juices equalise throughout it, making the steak more tender and easy to carve. It also means that no blood will run out of the meat. Keep it in a warm place loosely covered with foil while you make the sauce.

A reduction is simply a sauce made by evaporating moisture and reducing the volume of ingredients. It thickens naturally as this happens. Put all the sauce ingredients into the pan in which you have cooked the meat, bring to the boil and boil vigorously to reduce. This takes 5 - 10 minutes, just the time it takes the steak to rest.

Toss cooked, drained vegetables in emptied out saucepan with olive oil and parsley and serve immediately with steak and sauce.

METHOD

Cut meat into 3cm cubes. Mix with all other ingredients and marinate for two hours or preferably overnight in the fridge.

Thread meat onto metal skewers and brush with melted butter or olive oil.

Grill skewers, turning frequently until brown and tender.

Alternately fry meat in butter or oil.

Serve with salads and sauce below.

Sauce:
Mix all ingredients well; adding more water if a thinner sauce is desired.

METHOD

Heat half the oil in a wok over high heat, cook beef in batches until browned. Remove from wok and set aside.

Spoon thick part of coconut cream into wok and cook over high heat until coconut splits or curdles and the oil separates. Stir in curry paste and cook for 2 to 3 minutes or until fragrant. Stir in remaining coconut cream, fish sauce, sugar and pumpkin. Reduce heat and simmer 5 minutes or until pumpkin is just tender.

Return meat to wok along with sliced asparagus and simmer a further 2 minutes or until asparagus is tender and meat is hot.

Serve immediately, topped with shredded Kaffir lime leaves and steamed jasmine rice.