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    Beef and Sweet Potato Burgers

    Prep Time

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

    Ingredients

        •   400g lean beef mince
        •   350g orange sweet potato, peeled, cut into 2cm pieces
        •   1 clove garlic, crushed
        •   2 tbsp chopped flat-leaf parsley
        •   1 zucchini, grated and excess water squeezed out
        •   1 egg lightly beaten
        •   2 tbsp olive oil
        •   4 mixed grain rolls
        •   1 avocado, sliced

    To Serve:

        •   Sliced tomato
        •   Lettuce leaves
        •   Sliced red onion

    Method

    1. Steam or boil sweet potato until tender. Mash. Combine with garlic, beef mince, parsley, zucchini and egg. Form into 4 patties.
    2. Heat large non-stick frying pan. Add oil and heat. Cook patties over medium heat for 4–5 mins on each side or until cooked. Keep warm.
    3. Half the rolls and toast. Top one half with lettuce, burgers, onion and tomato. Top other half with sliced avocado.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/beef-and-sweet-potato-burgers/

    Vietnamese grilled beef salad

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 x 200g sirloin steaks, trimmed of fat
        •   2 carrots, sliced into ribbons using a peeler
        •   1 tbsp rice vinegar
        •   125 g vermicelli noodles
        •   ¼ wombok (Chinese cabbage), finely shredded
        •   1 cucumber, sliced into ribbons using a peeler
        •   150 g snow peas, sliced diagonally
        •   ½ cup mint leaves
        •   ¼ cup peanuts (plain, unsalted), chopped, to serve

    For Dressing:

        •   1 small red chilli, finely chopped
        •   3 tbsp lime juice
        •   3 tbsp sugar
        •   1 tbsp fish sauce
        •   1 clove garlic, crushed
        •   1 tsp finely grated ginger

    Method

    1. Brush steaks with oil and season with pepper. Place a chargrill pan over high heat and cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest.
    2. Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
    3. Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
    4. Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/vietnamese-grilled-beef-salad/

    Black Pepper Beef Kebabs with Rice Noodle Salad

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   600g diced beef (3cm cubes)
        •   1 large red onion, cut into wedges
        •   250g cherry tomatoes
        •   1 yellow capsicum, cut into 3cm pieces
        •   1 green capsicum, cut into 3cm pieces
        •   1 tbsp vegetable oil
        •   2 tbsp kecap manis
        •   1 tbsp cracked black pepper
        •   200g dried rice noodles
        •   2 cups (270g) frozen broad beans
        •   Zest and juice 1 lime + wedges, to serve
        •   2 tbsp mirin
        •   2 tsp fish sauce
        •   1 Lebanese cucumber, peeled into ribbons
        •   ½ cup mint leaves
        •   ½ cup coriander leaves

    Method

    1. Using 8 metal or bamboo skewers, thread beef, onion, tomatoes and capsicum alternatively onto skewers. Brush skewers with oil and kecap manis, sprinkle with pepper and season with sea salt.
    2. Pre-heat a char-grill pan or barbecue over medium-high heat and cook skewers for 8 to 10 minutes, turning often, or until lightly charred and cooked through.
    3. Meanwhile, prepare noodles according to packet instructions. Drain and rinse under cold water. Prepare broad beans according to packet instructions. Drain and when cool enough to handle remove from shells.
    4. In a screw-top jar place lime zest and juice, mirin and fish sauce. Shake well to combine. Place noodles, broad beans, cucumber and herbs in a large bowl. Drizzle with dressing and toss to coat.
    5. Serve skewers with noodle salad and lime wedges.

    TIPS:

    1. You will need 8 bamboo or metal skewers for this recipe - soak bamboo skewers for 10 minutes to prevent burning.
    2. Substitute broad beans with edamame or sugar snap peas.
    3. You can dice your own beef using rump, sirloin, scotch fillet or eye fillet.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/black-pepper-beef-kebabs-with-rice-noodle-salad/

    Spiced Beef Flank with Cauliflower Tabouli

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 9 minutes
        •    Yield: Serves 4

    Ingredients

        •   500g flank steak
        •   3 tbsp olive oil +extra, to drizzle
        •   1 tbsp baharat or Moroccan seasoning
        •   400g can chickpeas, rinsed, drained
        •   400g can cannellini beans, rinsed, drained
        •   1/4 cup tahini
        •   2 garlic cloves, crushed
        •   2 cups (60g) baby spinach, roughly chopped
        •   Zest and juice of 2 lemons
        •   1/2 large cauliflower, grated
        •   2 truss tomatoes, diced
        •   1 small bunch finely chopped parsley
        •   2 green onions, thinly sliced
        •   Flatbreads, lemon wedges, to serve

    Method

    1. Place steak, 1 tablespoon oil and half the baharat and in a large snap-lock bag. Season and rub to coat steak. Set aside to marinate for 10 minutes.
    2. Place 1 tablespoon oil, chickpeas, beans, tahini, garlic, spinach, remaining baharat and zest and juice of 1 lemon in a food processor. Blend until well-combined, adding a couple of tablespoons of cold water if necessary. Season to taste.
    3. Heat a char-grill pan or barbecue over medium-high heat. Cook steak for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
    4. Meanwhile, in a large bowl place cauliflower, tomatoes, parsley, onions, remaining oil and remaining lemon zest and juice. Season and toss to combine.
    5. Serve steak with hummus, drizzled with extra olive oil, tabouli, flatbreads and lemon wedges.

    TIPS:

    1. Baharat is a spice mixture used in Middle Eastern cuisine – also known as Lebanese 7 spice.
    2. Skirt steak or rump steak would also work well in this recipe.
    3. Any remaining hummus can be stored in an airtight container in the fridge for 5 days.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/spiced-beef-flank-with-green-hummus-and-cauliflower-tabouli/

    Duck Breast with Pomegranate-Citrus Glaze

    Is duck breast a meal you ever make at home? No? Why? Is it too unfamiliar? Is it associated with fancy restaurant meals — too intimidating to make in your own kitchen? Let me help dispel those fears and say that duck breast is a delicious, special meal to make at home. If you'd like to try something a little different this weekday, why not try duck?

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2

    Ingredients

        •   2 duck breasts, about 12 to 16 ounces total (split into two pieces if sold still joined by the skin)
        •   Kosher salt and freshly ground black pepper
        •  
    2 tablespoons pomegranate molasses
        •  
    2 tablespoons white vermouth
        •   1 large orange, juiced (about 1/4 cup)
        •   1 tablespoon honey
        •   1 cinnamon stick
        •   4 whole cloves
        •   1/8 teaspoon cardamom

    Method

    1. Heat the oven to 400°F. Place the duck breasts fat side up on a cutting board and use a small sharp knife to crosshatch them, cutting just through the layer of fat but not into the meat itself. Sprinkle thoroughly with salt and pepper.
    2. Place them fat side down in a large skillet. Turn the heat on to low. Cook the duck breasts over very low heat for 10 to 15 minutes, letting the fat render out. The fat shouldn't spit or flare up; the heat should be low as possible. The goal here is to avoid cooking the duck breasts too much, and just to render off the fat.
    3. While the fat is rendering, mix the pomegranate molasses, vermouth, orange juice, honey, cinnamon, cloves, and cardamom in a small saucepan and bring to a simmer. Simmer for 5 minutes or until it reaches a temperature of 210°F. Turn off the heat and set aside.
    4. When the fat on the duck breasts looks cooked through and crisp (see photos above), turn off the heat and remove the duck breasts. Carefully pour off all the liquid fat into a bowl. Cover and refrigerate, unless you plan to use some right away (as I did with the sautéed turnips you see on the plate above). Return the duck breasts to the pan, fat side up now, and brush lightly with the pomegranate syrup. Put the pan in the oven for 5 to 7 minutes or until the internal temperature reaches your goal.
    5. Personally, I like to cook my duck breast to medium rare, so I shoot for about 130°F. (The photos here notwithstanding — I left the duck breast on the stove for much longer than usual in order to get the photos I needed for this recipe. The hazards of cooking and writing at the same time!) This should give you duck breast that is dark pink or magenta inside.
    6. If you prefer to cook to USDA standards, then cook for a few minutes longer, to 160°F. This will produce duck breasts that are brown throughout, with a hint of pink in the center. This is way too done for my personal taste, but it is still tasty.
    7. Remove the duck breasts from the oven, place on a cutting board, and tent with foil to rest for a few minutes. Brush again with the glaze (rewarm the glaze if necessary) and slice very thinly. Serve immediately. I liked to serve thin slices of duck breast fanned out over wilted greens or radicchio, with sautéed turnips or root vegetables on the side.

    NOTE: I love leftover duck sliced very thin, served cold with a little mustard and a salad. It's almost better than it is hot out of the oven.



    This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/romantic-dinner-recipe-duck-breast-with-pomegranate-citrus-glaze-new-recipes-from-the-kitchn-183851