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INSTRUCTIONS

Meatballs
Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato
paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls slightly bigger than a golf ball. Cover and refrigerate for 20 minutes to set.
Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over (do this in batches). Once browned, remove carefully with tongs and set aside on a plate.
Sauce
Drain any oil from the pan and return it over a high heat. Add the wine (or stock) and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir. Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a pasta sauce consistency (turn the meatballs over once). Taste and season as required.
To serve
Toss the sauce through the just-cooked drained spaghetti in the spaghetti cooking pot. Add to serving bowls and sprinkle with cheese and basil.

Spaghetti and Meatballs

INGREDIENTS

Meatballs
500g Quality Mark beef mince
½ cup breadcrumbs
½ cup onion, finely chopped
3 cloves garlic, crushed
1 egg, lightly beaten
2 tablespoons parsley, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
2 tablespoons tomato paste
1 tablespoon olive oil
Sauce
¾ cup red wine (or use stock)
1½ cups Campbell’s Real Stock – Beef
½ cup tomato paste
400g can chopped tomatoes in juice
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
To Serve
Cooked spaghetti
Fresh basil
Grated cheese

INSTRUCTION

Meatballs
Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato
paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls slightly bigger than a golf ball. Cover and refrigerate for 20 minutes to set.
Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over (do this in batches). Once browned, remove carefully with tongs and set aside on a plate.
Sauce
Drain any oil from the pan and return it over a high heat. Add the wine (or stock) and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir. Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a pasta sauce consistency (turn the meatballs over once). Taste and season as required.
To serve
Toss the sauce through the just-cooked drained spaghetti in the spaghetti cooking pot. Add to serving bowls and sprinkle with cheese and basil.

INSTRUCTIONS

Blue butter
Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.

Baked potatoes
Preheat the oven to 200°C.

Use a little of the measured butter to grease a medium-sized ovenproof dish. Heat a dash of oil in a small frying pan and add the onion. Place over a low heat and cook the onion until soft. Thinly slice the potatoes. Arrange potato slices in overlapping rows in the dish, adding the onion, garlic and thyme as well as seasoning as you layer.

Add the remaining butter to the hot stock and pour this carefully into the dish. Cover the top of the potatoes with a piece of baking paper. Place in the oven and bake for 1 hour (remove the baking paper towards the end of cooking to allow the potatoes to brown on top), until the potatoes are tender and golden and crisp on the top.

Steaks
Season the steaks and heat a large frying pan until hot. Place in the steaks and cook for 3 minutes on each side. Remove from the frying pan to a warmed plate and sprinkle over the thyme. Place 2 slices of the blue butter on each steak. Cover loosely with foil and leave to rest for 5 minutes.

To serve
Cut steaks in half and place on 4 warmed plates along with all the melted and not-so melted blue butter. Serve with the baked potatoes.

Scotch Fillet Steak with Blue Butter

INGREDIENTS

Steaks
1 pack of ECM scotch fillet steaks, at room temperature
1/2 tablespoon picked thyme leaves, roughly chopped, optional

Blue butter
50g blue cheese
25g butter, softened
Dash Worcestershire sauce
1 teaspoon finely chopped thyme leaves
Baked potatoes
50g butter
1 onion, finely sliced
1kg potatoes, Agria are good here, peeled
2 cloves garlic, very thinly sliced
1 tablespoon picked fresh thyme leaves
2 cups beef or chicken stock, hot
To serve
Seasonal green vegetables, steamed or a winter green salad

INSTRUCTION

Blue butter
Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.

Baked potatoes
Preheat the oven to 200°C.

Use a little of the measured butter to grease a medium-sized ovenproof dish. Heat a dash of oil in a small frying pan and add the onion. Place over a low heat and cook the onion until soft. Thinly slice the potatoes. Arrange potato slices in overlapping rows in the dish, adding the onion, garlic and thyme as well as seasoning as you layer.

Add the remaining butter to the hot stock and pour this carefully into the dish. Cover the top of the potatoes with a piece of baking paper. Place in the oven and bake for 1 hour (remove the baking paper towards the end of cooking to allow the potatoes to brown on top), until the potatoes are tender and golden and crisp on the top.

Steaks
Season the steaks and heat a large frying pan until hot. Place in the steaks and cook for 3 minutes on each side. Remove from the frying pan to a warmed plate and sprinkle over the thyme. Place 2 slices of the blue butter on each steak. Cover loosely with foil and leave to rest for 5 minutes.

To serve
Cut steaks in half and place on 4 warmed plates along with all the melted and not-so melted blue butter. Serve with the baked potatoes.

INSTRUCTIONS

Coat the beef strips in a little oil. Season with salt and pepper. Preheat a non-stick pan to a moderate heat. Cook the beef in 3 batches. Cook one side until the fi rst sign of moisture appears on the uncooked side, then turn and cook the other side. Remove each batch and set aside.

Melt butter in the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes.

Stir in the combined sour cream and cornfl our. Stir well, simmer for 1 minute. Return beef to pan and simmer for 2 minutes. Serve with noodles or pasta, and either salad or seasonal vegetables.

Easy Beef Stroganoff

Warm up with the delicious flavours in this beef stroganoff, we think its one that the whole family will love.

INGREDIENTS

500g of Angus Schnitzel cut into strips ,30g butter
1 small onion, chopped
250g mushrooms, thinly sliced
¾ cup beef stock
2 tablespoons tomato paste
250ml carton light sour cream
1 teaspoon cornflour
Noodles or pasta to serve

INSTRUCTION

Coat the beef strips in a little oil. Season with salt and pepper. Preheat a non-stick pan to a moderate heat. Cook the beef in 3 batches. Cook one side until the fi rst sign of moisture appears on the uncooked side, then turn and cook the other side. Remove each batch and set aside.

Melt butter in the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes.

Stir in the combined sour cream and cornfl our. Stir well, simmer for 1 minute. Return beef to pan and simmer for 2 minutes. Serve with noodles or pasta, and either salad or seasonal vegetables.

INSTRUCTIONS

Preheat the oven to 180°C. Line a shallow oven tray with baking paper.

Beef
Mix all the beef ingredients together in a bowl and season. Form into 4 large patties and rub each with a little olive oil.
Heat a large frying pan until hot and brown patties for about 2 minutes on each side.

Transfer to the tray and place in the oven to cook for 8-10 minutes until cooked in the centre.

Caramelised onions
Heat a dash of oil in a heavy-based saucepan over low heat and add the onions, sugar and salt. Cook gently for about 30 minutes or until the onions are soft, stirring from time to time. Add the thyme and red wine vinegar and cook for a further 5 minutes.

To serve
Slice the buns in half horizontally and oven grill cut sides, if wished. Top each bun base with mayonnaise, lettuce, cucumber strips, beef patty, tomato, onion and tomato relish. Finish with bun tops that you have spread with mayonnaise.

The Ultimate Beef Burger

This is a classic burger recipe that requires zero fuss. We have added Dijon mustard and chilli flakes to give these patties a slight kick and paired it with our homemade caramelised onions.

INGREDIENTS

Beef
500g Quality Mark beef mince
1 small red onion, finely chopped or grated
1 zucchini, trimmed and coarsely grated
1 cup fresh white breadcrumbs
1 egg, beaten
3 tablespoons milk
1 teaspoon Dijon mustard
3 tablespoons finely chopped parsley leaves
pinch dried chilli flakes or more to taste
Caramelised onions
6 red onions, thinly sliced
1 tablespoon soft brown sugar
1/2 teaspoon salt
1 tablespoon roughly chopped picked thyme leaves
1/4 cup red wine vinegar
To serve
4 hamburger buns
mayonnaise
green lettuce leaves
cucumber
tomatoes
caramelised onions
tomato relish or use your favourite relish

INSTRUCTION

Preheat the oven to 180°C. Line a shallow oven tray with baking paper.

Beef
Mix all the beef ingredients together in a bowl and season. Form into 4 large patties and rub each with a little olive oil.
Heat a large frying pan until hot and brown patties for about 2 minutes on each side.

Transfer to the tray and place in the oven to cook for 8-10 minutes until cooked in the centre.

Caramelised onions
Heat a dash of oil in a heavy-based saucepan over low heat and add the onions, sugar and salt. Cook gently for about 30 minutes or until the onions are soft, stirring from time to time. Add the thyme and red wine vinegar and cook for a further 5 minutes.

To serve
Slice the buns in half horizontally and oven grill cut sides, if wished. Top each bun base with mayonnaise, lettuce, cucumber strips, beef patty, tomato, onion and tomato relish. Finish with bun tops that you have spread with mayonnaise.

INSTRUCTIONS

Beef:
Place the seeds and peppercorns in a small dry frying pan over medium heat and lightly toast – you will smell when they are toasted. Straightaway remove from the pan and leave to cool. Lightly crush the seeds and peppercorns (see tips) and mix with the brown sugar, paprika and cayenne pepper.

Place the beef brisket on a large plate and rub over the spice mixture. Cover and place in the fridge overnight.
The next day, remove beef brisket from the fridge and bring to room temperature.

Preheat the oven to 150°C.

Place on a wire rack sitting inside a roasting dish. Pour in the beef stock then cover completely with foil and seal well.

Place in the oven and cook for 4½ - 5 hours. Baste brisket 2-3 times during cooking by spooning over the meat juices. The brisket should be very tender. Remove from the oven and season with salt.

To serve:
Slice beef thinly and place 2-3 slices on each tortilla, along with a coleslaw made using the cabbage, apple, red onion and sesame seeds. Serve with small dishes of mayonnaise and chipotle sauce for drizzling over. Top tortilla with chilli and pumpkin seeds. Finally squeeze over a little lime juice. Wrap up and eat.

Marinated Beef Brisket

Whilst a longer cooking time is required for beef brisket, the wait is well worth it for boldly flavoured, tender beef. When paired with warmed tortillas and a crunchy winter slaw, expect a taste sensation that will have you coming back for more.

INGREDIENTS

Beef
1kg of ECM Angus beef brisket
1 tablespoon each coriander seeds, cumin seeds, yellow mustard seeds
½ tablespoon whole black peppercorns
½ tablespoon soft brown sugar
½ tablespoon smoked paprika
good pinch cayenne pepper
1 cup beef stock

To serve
8 soft tortillas, warmed
2 handfuls of finely shredded green cabbage
2 handfuls of finely shredded
red cabbage
1 green apple, finely sliced
1 small red onion, very finely sliced
1 tablespoon white sesame seeds, toasted
½ cup mayonnaise
chipotle sauce
1 green chilli, deseeded and finely sliced
a handful of pumpkin seeds, toasted
2 limes, cut into wedges

INSTRUCTION

Beef:
Place the seeds and peppercorns in a small dry frying pan over medium heat and lightly toast – you will smell when they are toasted. Straightaway remove from the pan and leave to cool. Lightly crush the seeds and peppercorns (see tips) and mix with the brown sugar, paprika and cayenne pepper.

Place the beef brisket on a large plate and rub over the spice mixture. Cover and place in the fridge overnight.
The next day, remove beef brisket from the fridge and bring to room temperature.

Preheat the oven to 150°C.

Place on a wire rack sitting inside a roasting dish. Pour in the beef stock then cover completely with foil and seal well.

Place in the oven and cook for 4½ - 5 hours. Baste brisket 2-3 times during cooking by spooning over the meat juices. The brisket should be very tender. Remove from the oven and season with salt.

To serve:
Slice beef thinly and place 2-3 slices on each tortilla, along with a coleslaw made using the cabbage, apple, red onion and sesame seeds. Serve with small dishes of mayonnaise and chipotle sauce for drizzling over. Top tortilla with chilli and pumpkin seeds. Finally squeeze over a little lime juice. Wrap up and eat.

INSTRUCTIONS

MAKING THE MOST OF MEAT

MAKING THE MOST OF MEAT
Meat may often be the most expensive ingredient on the plate, therefore it\'s wise to cook it in a way that maximises the yield of each portion, and minimises cooking losses.

HOW MUCH DO YOU NEED?
An average cooked serving of meat weighs 150g. The amount of raw meat required for that serving depends on how much the meat shrinks during cooking as well as the particular cut, its size, fat and bone content and the degree of doneness. Generally, cooking losses range from 1/4 to 1/3 of the raw meat weight. Remember, cooking losses in small roasts and portion cuts tend to be greater than in larger cuts.

COOKING LOSSES
There are two kinds of cooking losses. Yields may be reduced by cooking/shrinkage losses and by wastage in carving and serving. The cooking or shrinkage loss is the actual weight difference between the uncooked cut and the cooked meat before it is carved.

Slicing and serving losses are due to fat trim, poor carving, or smaller portions that are not suitable for serving. Shrinkage occurs when water evaporates from the surface of the meat and when fat, water and juices leak from the meat. Shrinkage is affected by cooking method, duration and temperatures, and degree of doneness. Shrinkage during cooking is inevitable and it occurs with every cooking method. It can be as low as 10%, or as high as 50%, but average shrinkage loss is between 15% and 30%.

GET THE MOST OUT OF BEEF AND LAMB WHEN COOKING BY:
Keep cooking temperatures low - Some cooking loss is unavoidable, but using low cooking temperatures keeps it to a minimum. Tests show that even when two beef roasts are cooked to the same degree of doneness, roasting losses are usually less at a lower, constant temperature for a longer period of time compared to a higher temperature for shorter time.
Simmer, don\'t boil - Gentle simmering cooks meat evenly. Simmered meats have less cooking loss than boiled meats.
Grill, don\'t burn - Grilling requires high temperatures. If the temperature is too high it will burn the outside of the meat and dry, shrink and cook it unevenly.
Don\'t cook meats longer than necessary - (But ensure internal temperature is high enough to kill bacteria). The longer a roast is in the oven, the more it shrinks so do not overcook. The larger the cut, the longer the cooking time needed, but keep in mind that a thin, flat roast might take half the cooking time of a thicker roast of the same weight. Always take into account the shape as well as the cut and weight of the meat when calculating cooking time.
Note the cooking load - Remember the cooking load affects cooking time. Three roasts placed together in the conventional oven will take longer to cook than one roast because heat is dissipated into the greater mass of meat.
Carve it right to cut losses - Good carving techniques help to minimise meat losses during slicing. Carve meat across the grain for optimum tenderness.
Trimmings - Put them to good use and use in leftovers such as sandwiches and pies.
Bones and sinews - Use in stock making, for sauces, soups etc.
Large trimmings - Dice or cut into strips for casseroles, kebabs and stir-fries.
Small trimmings - Mince for use in pies, patties, meat loaves.

INGREDIENTS

INSTRUCTION

INSTRUCTIONS

Spice the venison with paprika, thyme and black pepper. Fry it in a hot oil until well coloured and season with salt.
Add the diced vegetables, the garlic and bacon and sauté until the vegetables are soft. Add the red wine. Mix the vinegar, tomato paste, mustard and lemon zest in and add the cranberries.
Combine with the meat stock and let it gently simmer for about an hour. When the venison is tender, add the cornflour, heat it up gently and season with salt and pepper.
Serve with fettucine.
Top the ragout with crème fraîche.

Venison ragout with berries

INGREDIENTS

Venison ragout
400 g venison (diced in 1cm cubes)
1 tsp paprika
½ tsp dried thyme or 1 tsp fresh thyme
salt and black pepper
100 ml vegetable oil
½ cup finely diced carrot, leek and celery
2 cloves crushed garlic
1 rasher of bacon (finely sliced)
100 ml red wine
½ tsp vinegar (red wine or balsamic)
1 tbsp tomato paste
1 tsp dijon mustard
zest of ½ lemon
70 g cranberries
100 ml meat stock
1 tbsp cornflour (mixed in water)
Salt and pepper
100 ml crème fraîche

INSTRUCTION

Spice the venison with paprika, thyme and black pepper. Fry it in a hot oil until well coloured and season with salt.
Add the diced vegetables, the garlic and bacon and sauté until the vegetables are soft. Add the red wine. Mix the vinegar, tomato paste, mustard and lemon zest in and add the cranberries.
Combine with the meat stock and let it gently simmer for about an hour. When the venison is tender, add the cornflour, heat it up gently and season with salt and pepper.
Serve with fettucine.
Top the ragout with crème fraîche.
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