Moussaka

You Will Need:

1kg CKB lamb mince

  2 large eggplants, thinly sliced

  1/4 cup (60ml) olive oil

  2 cloves garlic, crushed

   1 tbsp tomato paste

   1 tsp all spice

  1 tsp oregano

  1 brown onion, chopped

   800gm tin chopped tomatoes

   1/2 cup water

   3/4 cup chopped parsley

   50g vegan margarine

   2 tbsp plain flour

   1 1/2 cups soy milk

1 pinch of nutmeg

 Method:

1.  Preheat oven to 180°C.

2.  In batches, cook sliced eggplants in a pan in olive oil until golden.

3.  Brown the lamb mince with onion and garlic.  Add allspice, oregano, chopped tomatoes, tomato paste and water. Simmer for 20 minutes. Stir in most of the chopped parsley.

4.  Line a lasagna-type tray with greased baking paper, and single layer the eggplant. Spoon a layer of mince mixture. Repeat layering and mince until dish is almost full.

5.  Melt margarine in a small pot.  Stir in 2 tbsp plain flour and cook for a few minutes, constantly stirring. Pouring slowly, stir in soy milk.  Stir over medium heat until mixture bubbles. Whisk in a pinch of nutmeg and salt.  If lumpy, pour through a sieve for a smooth white sauce.  Pour over dish and sprinkle with remaining chopped parsley. Bake for 20-30 minutes.

6.  Slice into squares, and serve with a fresh salad.

*Serves 6

Steve’s Slow Braised Beef in Red Wine

INGREDIENTS

Beef Osso Bucco

$18.85

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1kg Beef Osso Bucco

100ml Olive Oil

2-3 Carrots

2 Garlic Cloves – each cut in ½

1 Brown Onion – sliced

500ml Concord or Sacramental Wine

500ml Chicken or Veal Stock or Dry Wine

3 Bay Leaves

2 tbs Thyme Leaves - Finely Chopped

1 tsp Black Pepper

½ cup Plain Flour

METHOD

1. Add pepper to flour and coat beef, shaking off excess flour.

2. In a heavy based pan, use ½ the oil to brown meat in 2-3 batches until golden, and remove from pan.

3. Add the remaining oil to pan and add carrots, garlic and onion, and sauté over a medium to high heat, until well browned.

4. Stir in the wine, stock/wine, bay leaves, thyme and bring to simmer. Reduce heat to as low as possible, and add the seared gravy beef. Cover and cook for 3 ½-4 hours or until meat is falling apart. Remove meat from the pan and keep warm.

5. Simmer sauce over a high heat until reduced further. Strain the sauce through a colander or sieve and return to pan. Add the meat and gently reheat. Serve with your favourite addition such as mashed potato, pasta or couscous.

VARIATIONS: Replace Beef Osso Bucco with any of the following: gravy beef, chuck steak, veal osso bucco, veal second cut chops or ox tail.

*Serves 4

Veal Bola with Red Wine Gravy

INGREDIENTS

1.75kg CKB Veal Bola

1 tin crushed tomatoes

1 brown onion (peeled & thinly sliced)

4 garlic cloves (crushed)

1½ cups sweet red wine

1½ cups water

Paprika

Salt

Pepper

Olive oil

For The Gravy:

2 teaspoons flour

¾ cup cold water

1 cup sweet red wine

Pan Juices

 Method

1.  Line a roasting pan with baking paper. Place a handful of the sliced onions and half the tin of tomatoes in the pan with the water.

2.  Rub the crushed garlic, salt, pepper and paprika all over the bola and place it in the pan.

3.  Layer another handful of sliced onions on top of the bola and spoon the remaining crushed tomatoes over the top as well.

4.  Pour 1 ½ cups of the red wine and the olive oil over the bola and then place another sheet of baking paper over the meat, followed by a layer of tin foil. Tuck snugly around the edges and place in oven on 150 for 1.5 hours.

5.  Remove covering, baste the meat and roast uncovered on 180 degrees for an extra 15-20 mins. (Always rest the meat before slicing and serving)

 Gravy Method:

1.  Mix 2 teaspoons of flour with ¾ cup cold water until smooth.

2.  Drain roasting pan juices into a small pot and place on low flame.  Add the flour mixture, and then the remaining cup of red wine.  Stir ingredients together, bring to the boil and season to taste. Pour into a gravy jug to accompany the roast veal.

*Serves 6

Korean Beef Bulgogi

Bulgogi literally means “fire” and “meat,” and it is the ultimate Korean dish.  The pear flavour both tenderises the meat, and imparts a unique sweet flavour into the dish.

INGREDIENTS

1 kg Beef Strips

1/3 cup soy sauce

3 tbsps brown sugar

1 ½ tbsps toasted sesame oil

Toasted sesame seeds

1 ½ tbsps wine vinegar

½ brown onion, thinly sliced

2 cloves garlic, crushed

1 tsp grated fresh ginger

1 pear or nashi, grated

Ground black pepper

1 large carrot, sliced

2 spring onions, sliced

 Method

Beef Strips

$32.40

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1.  In a large bowl prepare the Bulgogi marinade by whisking together the soy sauce, sugar, sesame oil, wine vinegar, onion, garlic, ginger, grated pear and pepper.

2.  Gently stir meat into marinade, ensuring meat is coated.  Refrigerate for 30 minutes or overnight.

3.  Heat the grill until sizzling hot.  Drain and reserve the marinade from the meat.  Grill until medium-well done. Add the carrots and spring onions, and pour some of the marinade over the meat at the last minute. Top with toasted sesame seeds.

4.  Serve with rice, (Lewis & Son) kimchi, and red chilli paste (Gochujang) for the brave.

*Serves 6

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Steve’s Lamb Ragout

INGREDIENTS:

·         100ml Olive Oil

·         1 ½ kg Lamb Necks

·         2 Onions – Finely diced

·         2 Carrots – Finely diced

·         3 Sticks of Celery – Finely diced

·         ½ cup Flour

·         1 tsp Black Pepper

·         1L Stock

·         300g Tomato Paste

·         2 Bay Leaves

·         1 tbs Rosemary – Finely diced

·         1 tbs Thyme – Finely diced

Method:

1.     Add pepper to flour and coat the necks, shaking of excess flour.

2.     In a heavy based pan, heat half of the olive oil and brown necks well on all sides.

3.     Remove necks from pan and add the remaining olive oil to the pan. When hot, add onion, carrot, celery and cook on medium heat until onion is golden. Add stock, tomato paste, bay leaves, rosemary and thyme and bring to the simmer. Stir frequently for 10-12 minutes

4.     Add necks to liquid. Cover with baking paper and lid, and place in oven at 100˚C.

5.     At about 4 hours check that the meat is tender, and if necessary continue cooking until tender.

6.     When tender, gently remove from the sauce using tongs and remove bones. Shred meat and return to the sauce. Gently reheat.

7.     Serve with your favourite pasta, polenta, mash potato, couscous, Quinoa or rice.

VARIATIONS: Try replacing necks with lamb shanks, lamb 4/4 chops, lamb round chops, ox tail, meat balls and any slow cooking cut.

For further variation: Replace stock with white or red wine.

*Serves 4

T-Bone Thai Salad

INGREDIENTS

2 T-Bone Steaks

1/3 cup Tamari

1/3 cup Brown Sugar Birdseye Chilli (Optional)

1 Tbsp Lime Juice

200g Rice Noodles (Pre-soaked)

1 Tbsp Garlic, minced

Salad of your choice

Recommended: Lettuce, Cucumber, Tomato, Bean Sprouts, Coriander, Red Onion

2 Tbsp Dark Soy sauce

METHOD

1. Combine tamari, sugar, chilli, lime juice and garlic in a bowl. Withhold 2 tbsp for salad.

2. Pour mixture over t-bone and leave for up to 24 hrs.

3. Remove t-bone from marinade and cook as desired. Recommended cooking method: For average size t-bone, fry on high heat for 2 minutes both sides or until internal temperature reaches 63C /145F. Remove steak from pan and rest for 4-5 minutes.

4. While t-bone rests, glaze with soy sauce, giving a deep sheen to the steak.

5. Fry the pre-soaked rice noodles in same pan as the t-bone with the remaining juices until warm.

6. To serve, place noodles in a bowl topped with salad pressed with the marinade withheld at the start, finished with sliced t-bone.

*Serves 2

Beef and Urban Alley Ale Stew

INGREDIENTS

5 Baby Onions 2 Cloves Garlic, crushed

500g Beef Goulash

Beef Chuck

from $22.00

Beef Chuck Steak:

Select Beef Chuck Steak Diced (Goulash) Chuck Eye Grilling Steaks Roast

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1 tsp Rosemary(Fresh or Dried)

1 Tsp Thyme(Fresh or Dried)

2 Carrots, diced

2 Celery Sticks, diced

500ml Beef Stock

2 Bay Leaves

Plain Flour

Pinch of Salt

Pinch of Pepper

1 Tbsp Wholegrain Mustard

1 Can Urban Alley Ruby RRIPA (or your favourite Ale)

METHOD

Coat beef in seasoned flour and pan fry on high heat until browned. Remove from pan.

De-glaze the pan with baby onions, once softened add garlic, carrots, celery, rosemary, thyme and bay leaves and cook for further 5 minutes. Add mustard and cook for 1 minute.

Add beef stock and reduce for 3 minutes.

Return beef to pan, bring to boil and season to taste.

Pour into a casserole dish and place in a pre-heated oven at 130C for 1.5 - 2 hours.

Serve with Mash & Veggies or Roast Potatoes.