Recipes — australian meat

Try this fantastic roast duck crown recipe with seasonal vegetables and a red wine and balasmic sauce.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: weight dependent

Ingredients

    •    1 whole duck

For the sauce:

    •    50g caster sugar
    •    12 pitted cherries
    •    400ml chicken stock
    •    175ml glass of red wine
    •    3 tbsps red wine vinegar
    •    tsp cherry or redcurrant jam (Optional)

Method

1. Cook the whole duck or crown as per pack instructions.
   
   
2. While the duck is cooking place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.
   
   
3. Pour in the wine and the stock and reduce by 2/3.
   
   
4. When you have the consistency you desire, add in the cherries.
   
   
5. Taste and if it requires more sweetness, mix in the jam.
   
   
6. Serve the sauce with your cooked duck.

This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/roast-duck-crown-with-red-wine-balsamic-sauce/

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 8

Ingredients

    •    coleslaw
    •    8 hot dog buns
    •    2/3 cup ketchup
    •    2 tbsps minced onion
    •    1 pack smoked sausages
    •    1/2 cup bourbon or cola soft drink
    •    2/3 cup firmly packed light brown sugar

Method: Stir together first 4 ingredients in a large skillet over low heat; add sausage. Cover and simmer 30 minutes. Serve on buns with Coleslaw.

This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/bourbon-sausage-dogs

Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    kosher salt
    •    4 slices mozzarella
    •    2 cloves garlic, minced
    •    2 tbsps freshly torn basil
    •    1/4 cup balsamic vinegar
    •    1 tbsp extra virgin olive oil
    •    freshly ground black pepper
    •    1 pt. grade tomatoes, halved
    •    1 lb. boneless skinless chicken breasts

Method

1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
2. Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
3. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
4. Spoon tomatoes over chicken and serve.

This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a47169/caprese-chicken-recipe/

Learn how to make the BEST sweet onion and mushroom swiss burgers! The burger patty is juicy and perfectly seasoned, but it's the mushrooms and onions really take it over the top! Top it off with swiss cheese, and you will see why it's so addicting!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 55 minutes
    •    Yield: Serves 4

Ingredients

For the Caramelized Onions:

    •    1 tsp sugar
    •    1 ½ tbsp oil
    •    ¾ tsp kosher salt
    •    1 jumbo onion, thinly sliced

For the Swiss Mushroom Burgers:

    •    4 burger buns
    •    1 tbsp olive oil
    •    1 tbsp garlic powder
    •    1 ¼ pounds ground beef
    •    arugula, for topping (Optional)
    •    8 ounces sliced baby bella mushrooms
    •    Swiss cheese, for topping (or any other cheese you like)
    •    1 tsp EACH: kosher salt, black pepper and onion powder

Method

1. Onions: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!
   
   
2. Patties: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.
   
   
3. Mushrooms: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.
   
   
4. Cook + Assemble: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!

This great family recipe is thanks to Little-Spice-Jar Recipes at https://littlespicejar.com/sweet-onion-mushroom-swiss-burgers/

Get some pork on your fork now or bag a snag and freeze for later!

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp olive oil
    •    1 tsp caster sugar
    •    2 medium tomatoes
    •    2 tbsps tomato paste
    •    8 thick pork sausages
    •    1 garlic clove, crushed
    •    1 celery stalk, finely chopped
    •    1 small red chilli, deseeded, finely chopped
    •    1/2 small leek, trimmed, washed, thinly sliced
    •    2 sheets frozen ready rolled puff pastry, partially thawed

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.
   
   
2. Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.
   
   
3. Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.
   
   
4. Process tomato mixture until almost smooth. Stir in basil.
   
   
5. Cut each roll into 3 pieces. Serve with basil tomato sauce.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-rolls-basil-tomato-sauce/0686bb5a-be64-49e0-bf1d-0662d8912318