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    Recipes — australian meat

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    Grilled Banana Pepper Compote-Glazed Pork Tenderloin

    This is a great, quick and easy pork tenderloin recipe topped with a grilled banana pepper. It’s super simple to make with just a few ingredients which is perfect for weeknight cooking.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 85 minutes
        •    Yield: Serves 4


        •    12 banana peppers
        •    1 jalapeno
        •    Vegetable oil, for drizzling
        •    Kosher salt
        •    1 cup apple cider vinegar
        •    ½ cup whole-grain mustard
        •    1 ½ cups lightly packed brown sugar
        •    ⅓ cup all-purpose flour
        •    1 (1 1/2- to 2-lb) pork tenderloin, trimmed
        •    Freshly ground black pepper


    1. Prepare a grill for medium-high indirect heat.

    2. Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt. Place on the grill over direct heat; grill on all sides, about 2 minutes per side. Set aside to cool before removing the stems and seeds.

    3. Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer.

    4. Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth. Add the pureed peppers to the simmering vinegar mixture, stirring until combined. Slowly whisk in the flour, taking care not to create clumps. Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes. Remove from the heat. Set aside 3/4 cup for glazing the pork; the remainder to be used for serving.

    5. Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides. Grill over direct heat for 1 to 2 minutes per side. Brush with 2 tablespoons of the banana pepper compote and move to indirect heat. Cook until an internal temperature of 140ºF is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total.

    6. Remove the pork to a cutting board. Let rest for 10 minutes before slicing. Serve with remaining compote.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/grilled-banana-pepper-compote-glazed-pork-tenderloin/16423/

    Roast Barramundi with Curried Green Banana

    Curried green banana adds an unexpected kick to this flavour-packed dish.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1 cup (250ml) sunflower oil

        •    2 cups curry leaves, plus extra
        •    1 1/2 tbs madras curry powder
        •    1 tsp dried chilli flakes
        •    1 garlic clove, sliced
        •    1 bunch coriander roots
        •    1 tsp coriander seeds, toasted
        •    8cm piece ginger (40g), grated
        •    1/2 cup (125ml) red wine vinegar
        •    4 x 150g barramundi fillets (skin on)
        •    2 tsps olive oil
        •    50g unsalted butter
        •    4 green bananas (‘cooking bananas’ – from Asian grocers), split lengthways, halved on the diagonal
        •    Lemon cheeks, to serve
        •    deep-fried leaves (optional), to serve


    1. Place bananas in a non-reactive heatproof container with a lid or a large sterilised glass jar with a lid. Heat sunflower oil in a pan over medium-low heat until oil reaches 80°C. Add curry leaves, curry powder, chilli, garlic, coriander root, coriander seeds and ginger. Remove from heat and set aside for 5 minutes to infuse. Stir in vinegar and pour over the bananas. Cover and set aside at room temperature overnight to marinate.
    2. The next day, season fish with sea salt. Heat olive oil in a frypan over medium-high heat. Add the fish and cook, skin-side down, for 6 minutes or until skin is crisp and golden. Turn and cook for 3 minutes or until cooked through. Add butter to pan for the final 1 minute of cooking and baste fish with butter. Remove from heat and rest for 5 minutes in the warm pan.
    3. Serve barramundi with curried bananas, deep-fried curry leaves and lemon cheeks.

    This great family recipe is thanks to Delicious Recipes at https://www.delicious.com.au/recipes/roast-barramundi-curried-green-banana/cf2e30fa-9b96-4266-a8cb-d3b6a93b4a3e?current_section=recipes

    Pork Sausage and Ratatouille Bake

    Great quality Italian sausages are the star of this tasty family meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1 red onion, cut into wedges
        •    1 small eggplant, coarsely chopped
        •    1 large zucchini, coarsely chopped
        •    1 red capsicum, coarsely chopped
        •    1 yellow capsicum, coarsely chopped
        •    200g Perino grape tomatoes
        •    2 garlic cloves, thinly sliced
        •    2 tbsps olive oil
        •    400g can diced tomatoes
        •    1/2 cup (125ml) dry red wine
        •    500g Coles Finest Traditional Recipe Italian Sausages
        •    1/2 cup small basil leaves


    1. Preheat oven to 230°C. Place the onion, eggplant, zucchini, combined capsicum, grape tomatoes and garlic in a large roasting pan. Drizzle with the oil and toss to coat. Bake, turning occasionally, for 5 mins or until just tender. Add the diced tomato and wine. Bake for 15 mins or until sauce thickens and vegetables are tender.
    2. Meanwhile, preheat grill or chargrill on medium-high. Cook the sausages, turning, for 8 mins or until golden brown and cooked through.
    3. Cut each sausage in half diagonally. Place over the ratatouille. Bake for 2 mins or until heated through. Sprinkle with basil leaves to serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-ratatouille-bake/27eef245-c49b-49a2-8c2a-d6a7bb56c3f8

    Garlic Butter Steak and Scallops

    SURF AND TURF made in less than 30 min! The steak + scallops are so perfectly cooked with the best garlic butter sauce!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


        •    2 (1 1/2 inch thick) beef tenderloin fillets (about 6 to 8 ounces)
        •    3 tbsps unsalted butter, divided
        •    8-10 large sea scallops
        •    Kosher salt and freshly ground black pepper, to taste

    For the Garlic Butter Sauce:

        •    3 cloves garlic, minced
        •    6 tbsps unsalted butter, cubed
        •    2 tbsps chopped fresh parsley leaves
        •    2 tbsps chopped fresh chives
        •    1 tbsp freshly squeezed lemon juice
        •    2 tsps lemon zest
        •    Kosher salt and freshly ground black pepper, to taste


    1. Heat a 12-inch cast iron skillet over medium high heat for 8-10 minutes.

    2. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

    3. Melt 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness; set aside, loosely covered.

    4. While the steak rests, wipe the skillet clean and melt remaining 1 tablespoon butter.

    5. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

    6. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.

    7. To make the garlic butter sauce, reduce heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley, chives, lemon juice and lemon zest; season with salt and pepper, to taste.

    8. Serve steak and scallops immediately with garlic butter sauce.

    This great family recipe is thanks to Damn-Delicious Recipes at https://damndelicious.net/2019/01/25/garlic-butter-steak-and-scallops/

    The World’s Best Oven Baked Meatballs

    This really is the World’s Best Oven Baked Meatball Recipe! I am sharing with you an authentic recipe for Italian style baked meatballs that are perfectly seasoned and tender. There are a few tricks and tips in this recipe that truly do make these the BEST meatballs ever!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 12


        •    2 lb ground beef
    1/2 cup breadcrumbs
    1/4 cup freshly grated Parmesan cheese
    1/4 cup milk any fat percentage works
    1 cup beef broth divided
        •    1 egg
        •    1/4 cup chopped parsley
        •    1 tbsp minced garlic
        •    1/2 tsp kosher salt
        •    1/2 tsp pepper
        •    1 tsp oregano
        •    1/4 tsp crushed red pepper flakes


    1. Combine the ingredients except for the meat well, using only 1/4 cup of the beef broth. Add the meat and just combine. Do not over mix, but be sure seasonings are well dispersed.
    2. Coat a baking sheet with rimmed edges with non stick spray and roll meatballs into 1 inch circles. Place meatballs onto baking sheet.
    3. Pour reserved beef broth around meatballs and bake at 450 for 25 minutes.

    NOTE: Feel free to use any ground meat you like, just try to keep the fat percentage between 10 and 20%, for the best flavor and consistency.

    This great family recipe is thanks to A-Mind-Full-Mom Recipes at https://amindfullmom.com/the-worlds-best-meatballs/