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    Brie-Filled Australian Beef Tenderloin with Horseradish Cream and Asparagus

    This delicious free range beef recipe is just one of many. Learn to make Brie-Filled Australian Beef Tenderloin with Horseradish Cream and Asparagus.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 Australian beef tenderloins
        •   salt and freshly ground pepper
        •   4 slices brie cheese (goats brie preferred)
        •   1 sprig fresh thyme
        •   2 tablespoons olive oil

    Horseradish Cream:

        •   1 tablespoon fresh grated (or prepared) horseradish
        •   3 tablespoons sour cream or crème fraiche
        •   2 tablespoons lemon juice

    Method

    1. Cut a pocket lengthwise in each tenderloin, large enough to hold the cheese. Take care not to cut through to the other side. Fold open, place cheese in center and sprinkle with thyme leaves. Close pocket, making sure cheese is completely enclosed. Season fillet to taste.
    2. Heat 1 tablespoon olive oil in a pan and cook beef on medium high 3-4 minutes each side for medium rare or until cooked as desired. Cover with foil and transfer to a low-heated oven to keep warm.
    3. Combine horseradish with sour cream and 1 tablespoon lemon juice. Set aside.
    4. Heat remaining olive oil in a pan and sauté asparagus 1-2 minutes or until just tender. Add remaining lemon juice and hazelnuts, toss to combine.
    5. Serve beef tenderloin immediately topped with horseradish cream. Side with asparagus and chopped hazelnuts.
    6. To Serve: 16 spears fresh asparagus
    7. 2 tablespoons toasted chopped hazelnuts (optional)



    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/brie-filled-australian-beef-tenderloin-with-horseradish-cream-and-asparagus/

    Lamb Balti

    This curry is rich and layered with spices, it was fairly tricky task back in the 80s, but luckily you can get most of them from a supermarket nowadays!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8

    Ingredients

    Lamb & Marinade:

        •   1 kg lamb shoulder , bone out
        •   100 ml natural yoghurt
        •   1 tablespoon ground coriander
        •   1 teaspoon ground ginger
        •   1 teaspoon ground cumin
        •   1 teaspoon medium chilli powder
        •   1 teaspoon ground turmeric

    Sauce:

        •   2 teaspoons coriander seeds
        •   1 teaspoon cumin seeds
        •   ½ teaspoon medium chilli powder
        •   2 teaspoons coriander seeds
        •   ½ teaspoon ground turmeric
        •   1 teaspoon garam masala
        •   4 green cardamom pods
        •   2 fresh bay leaves
        •   2 cm piece of ginger
        •   1 large clove of garlic
        •   3 onions
        •   vegetable oil
        •   1 x 400 g tin of quality plum tomatoes
        •   1 teaspoon dried methi leaves
        •   ½ teaspoon tamarind paste
        •   ½ teaspoon runny honey

    Method

    1. Chop the lamb into rough 3cm chunks, then place in a bowl with the yoghurt, marinade spices and 1 teaspoon of salt, then mix well. Cover and leave to marinate in the fridge for at least 2 hours, but preferably overnight.
    2. For the sauce, toast the coriander and cumin seeds in a dry pan over a medium heat for 1 minute, then tip into a pestle and mortar and bash to a fine powder.
    3. Add the chilli, turmeric, garam masala, cardamom pods and bay, then mix together. Peel and finely grate the ginger, garlic and onions.
    4. Drizzle 2 tablespoons of oil into a large frying pan over a medium heat, add the ginger and garlic, fry for 2 minutes, then add the onion and cook for a further 10 to 15 minutes, or until soft and golden.
    5. Tip the tomatoes into the pan, breaking them up with your hands as you go, then stir in the spices and 500ml of boiling water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.
    6. Stir in the methi leaves, tamarind, honey and a pinch of sea salt, then remove from the heat.
    7. Preheat the oven to 170ºC/325ºF/gas 3.
    8. Drizzle 1 tablespoon of oil in a large frying pan over a medium heat, add the marinated lamb and fry for 5 minutes, or until browned all over – you may need to work in batches.
    9. Add the lamb to the sauce, cover with a lid and place in the oven for 1 hour 30 minutes, or until the lamb is tender and the sauce is thickened, loosening with a splash of water, if needed.
    10. Delicious served with fluffy rice, a scattering of coriander leaves and warm naan bread, if you like.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/liz-s-lamb-balti/

      Date Night Pork Chop

      Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 2

      Ingredients

          •   1 lb. bone-in pork loin chop, 1–1½" thick
          •   Kosher salt
          •   Freshly ground black pepper
          •   1 oz. Parmesan
          •   3 Tbsp. raw unblanched hazelnuts
          •   1 medium shallot
          •   1 large or 2 small Belgian endive
          •   2 ½ tsp. honey, divided
          •   4 Tbsp. extra-virgin olive oil, divided
          •   1 lemon
          •   1 small Pink Lady apple

      Method

      1. You want to season your 1 lb. pork loin chop (1–1½" thick) in advance and let it sit out at room temperature (it cooks much more evenly that way). Pat chop dry with paper towels and place on a plate. Season generously on both sides with salt and pepper, turning with tongs; set aside while you do your prep (it can sit at room temperature up to 1 hour, but prep won’t take you that long).
      2. Shave 1 oz. Parmesan cheese with a vegetable peeler, then use your fingers to break into small shards. Cover with a damp paper towel (to prevent it from drying out).
      3. Using the bottom of a medium skillet, preferably cast iron, smash 3 Tbsp. hazelnuts, a few at a time, on a cutting board, breaking into bits.
      4. Peel 1 shallot, then finely chop.
      5. Separate leaves from 1 large or 2 small endive, trimming from the bottom as you work your way to the core. Place in a medium bowl, cover with damp paper towel, and chill until ready to use.
      6. Preheat skillet you used to smash hazelnuts over medium heat. Drizzle ½ tsp. honey over one side of pork chop, then drizzle with 1 Tbsp. oil. Rub with clean hands all over surface of chop, then turn and rub second side with same honey-oil mixture to evenly coat (this will help the pork caramelize as you cook it).
      7. Lay pork in skillet and cook, leaving it be, until first side is dark brown and caramelized all over, about 3 minutes. Turn and cook second side until browned, about 3 minutes longer. Turn pork chop upright and hold on its side with tongs to sear fat cap; cook about 2 minutes.
      8. Turn heat to low and cook chop another minute on both sides. Transfer to cutting board and insert an instant-read thermometer into middle of chop, about ½" from bone. It should register about 130°. If it’s under, cook another minute or two, then let rest on cutting board 5–10 minutes. Remove skillet from heat.
      9. Add hazelnuts and 2 Tbsp. oil to skillet. Cook over medium-low heat, stirring with tongs, until hazelnuts turn golden, about 3 minutes.
      10. Add shallots; season with salt and pepper. Cook, stirring often, until shallots are softened and browned and hazelnuts smell toasty, about 2 minutes.
      11. Stir in remaining 2 tsp. honey. Cut 1 lemon in half and squeeze juice from one half into skillet. Stir to combine, then remove from heat.
      12. Cut around core of 1 apple, removing flesh in 3 lobes. Thinly slice 2 of the 3 pieces, then snack on the remaining piece if you like.
      13. Remove bowl of endive from refrigerator and add apple and cheese; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze second lemon half over, and toss to coat.
      14. Cut bone away from chop and cut meat into ½"-thick slices. Place pork and bone on one side of a large plate and pour juices over; season with salt.
      15. Gently arrange salad next to chop. Spoon shallot-hazelnut mixture over salad and pork and serve.



      This great family recipe is thanks to Bon appetit Recipes at https://www.bonappetit.com/recipe/date-night-pork-chop

      Chicken Chilaquiles

      Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4

      Ingredients

          •   1 28-oz. can fire roasted tomatoes
          •  
      2 green onions, sliced
          •  
      1 tsp. ground cumin
          •   1/4 tsp. kosher salt
          •  
      2 tbsp. oil
          •  
      2 c. shredded cooked chicken
          •  
      6 oz. tortilla chips
          •   Radishes, sliced, for serving
          •   Cilantro, for serving
          •   Lime wedges, for serving
          •   1/2 c. sour cream
          •  
      1 tbsp. lime juice

      Method: Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.



      This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a44257/chicken-chilaquiles-recipe/

      Crispy Thai Pork with Cucumber Salad

      The crispy bits are the key to this pork's delicousness. Use a wide, flat spatula for the best effect.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4

      Ingredients

          •   1/2 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
          •   1 shallot, thinly sliced
          •   2 red or green Thai chiles, with seeds, thinly sliced, divided
          •   1/2 cup fresh lime juice, divided
          •   Kosher salt
          •   3 tablespoons vegetable oil
          •   6 garlic cloves, thinly sliced
          •   1 pound ground pork
          •   Freshly ground black pepper
          •   1/4 cup low-sodium chicken broth
          •   2 tablespoons reduced-sodium soy sauce
          •   1 tablespoon fish sauce (such as nam pla and nuoc nam)
          •   2 teaspoons light brown sugar
          •   1 cup fresh basil leaves
          •   1/2 cup fresh cilantro leaves
          •   1/2 cup fresh mint leaves
          •   2 heads Bibb lettuce, leaves separated
          •   Steamed white rice and lime wedges (for serving)

      Method

      1. Toss cucumber, shallot, 1 chile, and 1/4 cup lime juice in a medium bowl; season with salt and set cucumber salad aside.
      2. Heat oil in a large skillet over high heat. Add garlic and remaining chile and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, browned, and crisp in spots, 6–8 minutes.
      3. Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Mix in remaining 1/4 cup lime juice.
      4. Toss basil, cilantro, and mint in a medium bowl. Serve pork with herbs, lettuce, rice, lime wedges, and reserved cucumber salad alongside.



      This great family recipe is thanks to Bon appetit Recipes at https://www.bonappetit.com/recipe/crispy-thai-pork-cucumber-salad