Serves 27 | Preparation time 10 mins | Cooking time 270 min
INGREDIENTS
700g Australian boneless lamb pieces
1 tsp Ginger powder
½ cup Fresh ginger
3 cloves of garlic, minced
1 tbsp paprika
Salt to taste
1/3 cup sumac
1 tbsp fenugreek
2 sticks of cinnamon
3 pods of cardamom
1 tbsp cumin
1 cup parsley
1 cup lemon
1 cup oil
4-8 pita bread
2 large tomatoes
1 tsp star anise
1 tbsp black pepper
1 tbsp fennel
1 tbsp nutmeg
1 onion, chopped
1 cup pickles
1 large green pepper
1 cup garlic yoghurt
PREPARATION
Cut Australian lamb into small pieces.
In a glass bowl add salt, paprika, ginger powder, fresh ginger, garlic mince, sumac, fenugreek, cinnamon, star anise, pepper, cardamom, fennel, cumin, nutmeg, parsley, lemon and finally the oil.
Mix all ingredients and then grind in a mixer, once marinade is mixed, add it to the lamb and mix very well.
Skewer and refrigerate overnight.
Drizzle the skewered lamb with oil and grill, once cooked let rest then cut the lamb into small pieces.
To serve, heat up pita bread then cut open, add the grilled lamb, sliced tomatoes, pickles and pepper (to taste), finally top with the garlic yoghurt sauce and more lamb meat.
Serves 10 | Preparation time 30 mins | Cooking time 3 hours
INGREDIENTS
1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Salt
Chopped fresh parsley (optional)
Goat cheese Mashed Potatoes (recipe follows)
Seasoning:
3 tablespoons freshly grated orange peel
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped garlic
1 tablespoon coarse grind black pepper
Chocolate-Port Sauce:
3 tablespoons butter
3/4 cup finely chopped shallots
1-1/2 teaspoons finely chopped fresh thyme
1-1/4 cups port wine
1 can (14 to 14-1/2 ounces) beef broth
3/4 cup whipping cream
1 tablespoon soy sauce
3/4 ounce bittersweet chocolate, finely chopped
Salt and ground black pepper
PREPARATION
Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
About 45 minutes before serving, prepare Goat Cheese Mashed Potatoes.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired.
Goat Cheese Mashed Potatoes:
Peel 3-1/2 pounds all-purpose potatoes and cut into 2-inch pieces.
Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender.
Drain well. Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth.
Season with 1-1/2 teaspoons salt and pepper, as desired. Keep warm.
Chocolate-Port Sauce:
Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned.
Add port; cook 5 to 7 minutes or until reduced by one half, stirring occasionally.
Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally.
Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently.
Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm.
COOKING TIPS
Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.
To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour.
SAFE HANDLING TIPS
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Heat 1/2 tsp oil in a large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef Tenderloin Roast. Place the roast in the skillet; brown evenly. Remove the roast from the skillet.
Heat the oven to 218°C. Place mushrooms and shallot into a food processor; pulse on and off about 10 times until finely chopped. Do not overprocess.
Heat the remaining 1/2 teaspoon oil in the same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often.
Add wine; cook 2 to 3 minutes until all liquid is evaporated.
Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from the skillet to a medium bowl; cool.
Line a rimmed baking sheet with aluminum foil and place it in the oven.
Unfold pastry dough on a lightly floured cutting board. Roll pastry out to a 12 by 9-inch rectangle; lay the dough with the shortest edge toward you.
Spread mushroom mixture onto pastry dough, leaving a 1/2-inch border around the edge of the dough. Place the roast in the center of the mushrooms.
Fold pastry dough neatly around the roast, stretching dough if necessary.
Cut off excess pastry dough; press to seal overlapping edges. Remove the baking sheet from the oven and dust lightly with flour.
Place pastry-wrapped roast, seam-side down, on the baking sheet. Cut 4 (2-inch) vents in the top of the pastry.
Bake in a 218°C oven for 35 to 50 minutes or until golden brown and an instant-read thermometer inserted into the center of the roast registers 57°C for medium rare; 66°C for medium.
Transfer Beef Wellington to a carving board. Let it stand for 10 minutes. (The temperature will continue to rise about 10°C to reach 63°C for medium rare; 71°C for medium.) Carve into slices and serve with your favorite vegetables.
COOKING TIPS
Mushrooms and shallot may be finely chopped by hand.
Use any excess dough to decorate Wellington.
SAFE HANDLING TIPS
Wash hands with soap and water before cooking and always after touching raw meat. Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat. Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 63°C for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 71°C as measured by a meat thermometer. Refrigerate leftovers promptly.
Melt the butter and sauté the onion until it’s translucent. Set it aside.
Roll the shanks in flour, season them with salt and pepper, brown them all over, and place them in a baking tray with the sautéed onions.
Mix the remaining ingredients, bring it to a boil over medium heat, and then pour it over the shanks.
Cover the baking tray with aluminum foil and bake in a preheated oven at 150°C for at least 4 hours or until the lamb shanks are tender.
For Mashed Potato:
Boil the potatoes in salted water until they are done, peel them, mash them, and cook them for a few minutes to remove excess water. Then, add sour cream, butter, black truffle purée, and truffle oil. Garnish with chopped chives.
To serve, plate the mashed potatoes in a large dish, place the shanks on top, and pour the remaining sauce from the baking tray over the shanks. Serve with your choice of sautéed greens and carrots.
Chef’s Tip:
If you prefer not to use meat cuts with bones, you can easily use the same recipe for a 2kg brisket cut.
Serves 4 | Preparation time 55 mins | Cooking time 25 mins
INGREDIENTS
STEAK
Coarse Sea Salt
Freshly Ground Black Pepper
Two 2.5 cm thick US Ribeye Steaks (totaling about 500g) or US Striploin Steaks
GARLIC HERB COMPOUND BUTTER
8 tblsp (1 stick) butter, softened
4 garlic cloves, mashed
1 tblsp fresh parsley, chopped
½ tblsp fresh rosemary, chopped
1 tsp fresh sage, chopped
1 tsp dijon mustard
1 tsp sea salt
¼ tsp freshly ground black pepper
PREPARATION
STEAK
Remove your steaks from the refrigerator approximately 30 minutes before cooking to allow them to come to room temperature.
Generously season your steaks with salt and pepper. Place them on a wire rack and let them sit uncovered for an additional 15 minutes. Meanwhile, preheat your oven to 105°C.
Position your steaks on the wire rack and place them in the oven. Put a drip pan underneath the rack to catch the meat juices. Allow your steaks to cook for about 30 minutes.
Heat a cast iron skillet on the stove over high heat. Once the skillet is hot, gently place each steak perpendicular on its side to render the fat for about 30 seconds. Then, lay the steaks flat in the center of the skillet to cook in their own fat. Cook them for one minute on each side. Alternatively, you can grill them over high heat on hot charcoal for one minute on each side.
Transfer your steaks from the skillet to a carving board. Cover them loosely with aluminum foil and allow them to rest for 10 to 15 minutes before serving.
GARLIC HERB COMPOUND BUTTER
In a small bowl, mash the softened butter with a fork.
Add the minced garlic, finely chopped fresh herbs, Dijon mustard, and a pinch of salt and pepper. Mash everything together until well combined.
Place the flavored butter mixture on a sheet of plastic wrap and shape it into a log by rolling it up in the wrap, twisting the ends to secure it.
Refrigerate the compound butter for at least 2 hours or until it becomes firm.
When ready to use, unwrap the compound butter log and slice it into tablespoon-sized patties.
Serves 4| Preparation time 10 mins | Cooking time 20 mins
INGREDIENTS
1kg US beef flank cubes (this can be substituted for tenderloin, ribeye or striploin instead)
1 tsp fine salt
½ tsp black pepper
2 white onions (roughly chopped into large cubes)
6 tomatoes (roughly chopped)
3 hot green peppers (roughly chopped)
3 red and yellow bell peppers (sliced)
4 tbsp beef tallow/fat (this can be substituted for unsalted butter)
PREPARATION
Preheat your “Saajiyyeh” pan over high heat. Then, add Beef Tallow (or Unsalted Butter) and allow it to render for a few minutes, being careful not to let it burn.
Add the onions and sauté for about 3 minutes or until they become fragrant and translucent.
Next, add the bell peppers and sauté for a few more minutes. Then, introduce the tomatoes and salt. Stir the ingredients in the frying pan well and continue to sauté for about 5 minutes.
Add the sliced hot peppers and continue to sauté for approximately 2 more minutes.
Now, add the beef cubes and black pepper. Mix everything thoroughly to ensure an even coating in your frying pan. Continue to sauté for about 5 minutes, stirring regularly to ensure even cooking.
OTHER RECIPES TO TRY FROM THE USA MEAT EXPORT FEDERATION
Serves 5-7 | Preparation time 15mins | Cooking time 15mins
INGREDIENTS
8 small fresh wholemeal pita bread
1kg minced Australian beef
1kg minced Australian lamb
3 onion (finely diced) x
1 bunch fresh flat leaf parsley
1 green capsicum
Salt
Pepper
PREPARATION
Mix 1kg of minced Australian beef and 1kg of minced Australian lamb in a big bowl.
Add your diced onions and capsicums to the bowl, with a freshly chopped leaf parsley, then continue mixing them together with the meat.
Season your meat with salt and pepper to taste.
Cut your pita bread in half creating half a circle shape or cut the half breads further for a triangular shape.
Fill your pita bread with the Hawawshi meat proportionally to the size of your bread.
Place your meat filled pita breads onto the grill, seasoning the bread with salt to taste, cook for 15 mins flipping the bread every 2 mins, and enjoy!
Serves 4 | Preparation time 15mins | Cooking time 90mins
INGREDIENTS
Poaching
• 4 pieces lamb brain
• 1 l water
• 1 unit lemon peel
• 3 pieces cloves
• 1 unit bay leave
• 1 unit cinnamon stick
• 1 pinch ground salt
Breading
• 500 g panko
• 2 units eggs
• 300 g flour
Searing
• 200 g clarified butter
• 1 piece garlic clove
• salt
• crushed pepper
• akkar el atika / ammou’a honey
Ravigote sauce
• 20 cl white wine
•10 cl red vinegar
• 25 cl lamb stock velouté
• 20 gr beurre d’escargots
• chives
• garlic chives
• green prunes
• salt / crushed pepper
Sides
• 4 units baby artichoke
• 30 cl eau
• 20 cl olive oil
• 1 spoon butter
• salt
• crushed pepper
• 200 g fava beans peeled
• 10 cl olive oil
• salt
• crushed pepper
• mix of flowers from the garden
• wild garlic
PREPARATION
Poarched brain
Bring the salted water to a boil in a pot. Reduce the heat to a simmer and place each brain in the water to simmer for 10 minutes without bringing the water back to a boil with the cinnamon stick, bay leaves and salt
Remove poached brains from the water allowing them to drip excess water onto a plate.
Breaded brains
Heat oil to 177°C.
Roll each brain segment in flour, then coat in egg mix, and breadcrumbs. Deep-fry brains until they are golden brown and crispy, about 3 minutes. Drain on paper towels and serve immediately with green sauce.
Ravigote sauce
Add the wine, vinegar and a pinch of salt to a bowl and whisk to thoroughly combine.
Vigorously whisk the oil into the mix, pouring in a thin, steady stream. Once thick and emulsified, stir in the remaining ingredients and adjust the seasoning to taste, adding a dash more vinegar if necessary.
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