Recipes — australian meat

Prep Time

    •    Prep Time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 6

Ingredients

    •    hash browns
    •    2 tbsps olive oil
    •    2 tsps kosher salt
    •    2 tbsps chopped fresh parsley
    •    12 sweet Italian sausages links
    •    1/2 tsp freshly ground black pepper
    •    18 cherry tomatoes (red or yellow), halved

Method: Heat the oil in a large skillet over medium heat. Prick the sausages with a fork, place in skillet, and cook, turning, until golden brown and cooked through, about 20 minutes. Remove and keep warm in a 200° F oven. Pour off all but about 2 tablespoons of the fat. Add the tomatoes, salt, and pepper. Sprinkle on the parsley and toss well. Cook until the tomatoes start to soften, about 5 minutes. Serve with Hash Browns.

This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausages-with-warm-tomatoes-hash-browns

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    3 tsps pesto
    •    1 tbsp Dijon mustard
    •    3 cloves garlic, crushed
    •    ¼ cup fresh wholemeal breadcrumbs
    •    1 tbsp flat-leaf parsley, finely chopped
    •    2 tsps fresh thyme leaves, finely chopped
    •    1 tbsp fresh rosemary leaves, finely chopped
    •    4 frenched lamb cutlet racks (3 cutlets in each)
    •    Roasted vegetables like red onion wedges, zucchini and sweet potato, to serve

Method

1. Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
4. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets and serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.

This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/herb-crusted-lamb-cutlets/#

Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 6

Ingredients

    •    1 tbsp olive oil
    •    1/2 tsp pepper
    •    5 tsps cornstarch
    •    1/3 chopped onion
    •    1/4 tsp minced garlic
    •    1/3 cup whole wheat flour
    •    2 cups sliced fresh mushrooms
    •    2 turkey bacon strips, chopped
    •    2/3 cup reduced-sodium chicken broth
    •    6 boneless pork loin chops (4 ounces each)
    •    1 cup Marsala wine or additional reduced-sodium chicken broth

Method

1. In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
2. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
3. In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
4. In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/elegant-pork-marsala/?_cmp=WeeknightDinners&_ebid=WeeknightDinners1%2F3%2F2017&_mid=132652&pmcode=IT7JJZ101

We have eaten so much Shake Shack over the years and there's a very good reason: It's addictively delicious!

Prep Time

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

Ingredients

For the shack sauce:

    •    1 tsp Heinz ketchup
    •    1 tbsp Dijon mustard
    •    Pinch cayenne pepper
    •    ¼ tsp kosher dill pickle brine
    •    ½ cup hellman's mayonnaise

For the shack burgers:

    •    shack sauce
    •    4 slices American cheese
    •    4 hamburger potato buns
    •    4 pieces green-leaf lettuce
    •    4 tbsps unsalted butter, melted
    •    eight ¼-inch slices plum tomatoes
    •    kosher salt and freshly ground pepper, to taste
    •    1 pound cold ground beef, formed into four 1-inch-thick pucks

Method

1. Make the ShackSauce: In a small bowl, stir all of the sauce ingredients until smooth, then set aside.
   
   
2. Make the ShackBurgers: Heat a large cast-iron skillet over medium-low heat. Meanwhile, open the hamburger buns and brush both sides liberally with the melted butter. Working in 2 batches, place the buns onto the heated skillet, buttered-sides down, and cook until golden brown, 2 to 3 minutes. Transfer to a plate and spoon 1 tablespoon of sauce on each top bun, along with a piece of lettuce and 2 slices of tomato.
   
   
3. Increase the heat to medium and let the pan heat up for 2 to 3 minutes. On a plate, season both sides of each puck of ground beef with salt and pepper.
   
   
4. Place the pucks into the cast-iron skillet, leaving plenty of room between them. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty. Cook the burgers without touching them until the edges are brown and crisp, 2½ minutes, then flip them. Place a slice of American cheese on each burger and continue to cook until medium, 1 minute more.
   
   
5. Transfer a cheeseburger to each bottom bun, then sandwich with the top bun and lettuce and tomato, and serve.

This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/shake-shack-cheese-burger-recipe

Prep Time

    •    Prep time: 30 minutes, plus chilling time
    •    Cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

For the blue cheese dip:

    •    ¼ cup buttermilk
    •    ⅓ cup cour cream
    •    ⅓ cup mayonnaise
    •    1 tsp fresh lemon juice
    •    1 tsp grated lemon zest
    •    2 ounces (about ⅓ cup) mild blue cheese, crumbled
    •    kosher salt and freshly ground black pepper, to taste

For the buffalo wings:

    •    1 tsp kosher salt
    •    1 tsp baking soda
    •    2 large egg whites
    •    3 tbsps unsalted butter
    •    canola oil, for oiling rack
    •    ½ cup Frank's red hot original
    •    kosher salt and black pepper, to taste
    •    2 pounds whole chicken wings, separated into two pieces
    •    assorted vegetables (such as carrots, celery and radishes)

Method

1. Make the blue cheese dip: Whisk together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and zest. Season with salt and pepper. Make ahead: The dressing can be made 2 days before, then covered and chilled until ready to serve.
   
   
2. Make the wings: Oil a wire rack set over a rimmed baking sheet. Place the egg whites, baking soda and salt in a mixing bowl and stir to disolve the baking soda and salt.
   
   
3. Toss the wings in the egg white mixture. Remove the wings, allowing the excess egg to drip off, and transfer to the the wire rack. Refrigerate the wings uncovered overnight to dry out.
   
   
4. Remove the wings from the fridge 30 minute before cooking.
   
   
5. Preheat the oven to 450°. Place the wings, still on the wire rack, in the oven and bake for 20 minutes. Flip the wings and continue to bake for another 10 to 15 minutes until they are crisp and golden brown.
   
   
6. Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes. Season with salt and pepper; set aside and keep warm.
   
   
7. Remove the wings and toss them in the the sauce. Serve the wings hot with blue cheese dressing and vegetables.

This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/chefs_recipes/chefs_recipes/how-to-make-buffalo-wings-with-blue-cheese-dip