Smoked paprika meatballs with tomato sauce

Serves 4
Prep time 20 mins
Cooking time 21 mins

Ingredients

• 500g beef mince (makes 20)

• ¾ cup fresh breadcrumbs

• 1 tbsp milk

• 2 cloves garlic, chopped

• 1 small onion, grated

• 2 tsp smoked paprika

• 1 ½ tbsp olive oil

• ¼ cup white wine

• 400g tin chopped tomatoes

• pinch saffron threads

• ½ tsp sugar

• 1 tbsp chopped flat-leaf parsley

Method

1. Mix the beef, breadcrumbs, milk, garlic, onion and smoked paprika together with salt and pepper and roll into 20 balls. Place onto a tray in a single layer and refrigerate for 30 minutes.

2. Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.

3. Add the wine and cook for 1 minute. Add the tomatoes, saffron and sugar, adjust the heat to a simmer and place a lid on for 5 minutes. Remove the lid and cook for a further 10 minutes or until slightly thickened. Season with salt and pepper.

4. Place in a serving dish, top with the chopped parsley and serve.

Hickory-glazed beef ribs

Ingredients

• 1.8kg beef spare ribs

• 1 cup hickory bbq sauce

• 300g dried macaroni

• ½ cup natural yoghurt

• 1/3 cup chopped herbs of your choice +extra, to serve

• 300g pre-pack coleslaw

• 150g green beans, thinly sliced

• 1 tbsp olive oil

• Zest and juice of 1 lime +extra wedges, to serve

Method

1. Rub beef ribs with half the hickory sauce. Place in a single layer on a large baking tray lined with baking paper. Season. Cover with plastic wrap and refrigerate for 1-2 hours to marinate.

2. Preheat oven to 160°C (140°fan-forced). Bring ribs to room temperature. Cover with foil and roast for 1 hour 15 minutes to 1 hour 30 minutes or until tender.

3. Meanwhile, cook macaroni according to packet instructions. Drain and set aside in a large bowl to cool slightly. Add yoghurt and herbs. Season and toss to coat.

4. In a large bowl combine coleslaw, beans, oil, lime zest and juice. Season and toss to coat.

5. Preheat a lightly oiled barbecue or char-grill to medium heat. Cook ribs, turning occasionally and basting with remaining hickory sauce for 7-10 minutes or until charred and sticky. Cut into individual ribs and serve with macaroni salad, coleslaw, extra herbs and lime wedges.

Tips

• Marinate ribs in the fridge for up to 24 hours for maximum flavour. To save time cook ribs in oven the day before and finish on the barbecue on the day of serving.

• Beef short ribs can also be used in this recipe – around 2- 2 ½ hours in the oven, then 10-15 minutes on the barbecue.

• Buy macaroni pasta salad pre-made at the supermarket or deli to save time.

• Use herbs that you already have in the fridge – mint, parsley, basil, chives or coriander would all work well.

Karena Armstrong's Ellis Baked Ham with McLaren Vale Orchards Cider Glaze

One of the most popular recipes we’ve ever posted - too good not so share for another Xmas season. Once more, over to Karena Armstrong of McLaren Vale's iconic Salopian Inn. Thanks Karena!

Ingredients

• 1 bone-in large ham

• 2x 330ml bottles apple cider from McLaren Vale Orchard

• 200g brown sugar

• 5 cinnamon quills

• 8 star anise

• 200g butter

• 2 lemons zested

Method

• Find a baking/roasting dish your ham fits into snugly.

• Preheat the oven to 200C.

• Remove the rind from the ham leaving the fat layer on.

• Score the fat in a cross-hatch pattern.

• Mix the glaze ingredients together and pour of the ham, making sure the whole spices are on top for roasting.

You can leave the ham overnight at this stage to marinate.

• Pre-heat the oven and put in the ham. Cook for 15 minute increments.

• Regularly baste the ham with the pan juices. If the ham is browning too quickly turn down the oven. The ham will take a minimum of 90 minutes and up to 2 hours to cook until tender.

• By the end of cooking time the glaze is shiny and very reduced. Don't let the pan burn, and add a little water to the glaze if needed.

Perfect for Christmas - visit our Christmas Menu and place your order right away!

Indian curry mince with pappadam

Serves 4

Ingredients

• 500g beef mince

• 1 tbsp vegetable oil

• 1 brown onion, diced

• 1/3 cup korma curry paste

• 400g can diced tomatoes

• 165ml can coconut milk

• 2 Lebanese cucumbers

To serve

• 75g bag plain mini pappadums

• Mango chutney

• Mint leaves

Method

1. Heat oil in a frying pan over medium heat. Add onion and cook for 2 to 3 minutes or until softened. Add mince and cook for 4 to 5 minutes, breaking it up with the back of a wooden spoon, until browned.

2. Stir in curry paste and cook for 1 minute. Pour tomatoes, coconut milk and ½ cup water over mince and stir until well combined. Bring to the boil and simmer for 5 minutes or until sauce has thickened. Season with salt and pepper.

3. Meanwhile, cut cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.

Lamb ribs with corn and red onion slaw

Quick. Easy. Delicious!

PREPARATION TIME: <0 minutes
Cook Time: 30 minutes
Serves 2 people

Ingredients

• 1 Rack of lamb ribs

• 100 ml hoisin sauce

• 50 ml honey

• 1 clove garlic

• 1 large red chilli, seeds removed

• 2 tbsp soy sauce

• 1 tsp paprika

• 1 tbsp vegetable oil

• 1 coriander seeds, toasted

• 1 tbsp cumin seeds, toasted

• 1 head of corn, husked and kernels cut from the cob

• 1 small red onion, peeled and finely sliced

• 1 red cabbage, shredded

• 100 ml mayonnaise

• 1 handful flat parsley leaves, coarsely chopped

• 1 handful coriander leaves, coarsely chopped

• 1 red chilli, finely chopped

• 1 lemon

• Salt and pepper

Method

1. For the marinade: smash the garlic, chilli and seeds using a mortar and pestle. Place the pulverised ingredients in a mixing bowl along with the paprika. Fold through the hoisin, honey, soy and oil and mix thoroughly to combine. Marinade the ribs in the paste for at least 6 hours in the refrigerator.

2. For the slaw: combine the shredded cabbage, onion, corn kernels, parsley, coriander and chilli in a mixing bowl. Stir through enough mayonnaise to coat the ingredients, squeeze a wedge of lemon and season to taste with salt and pepper.

3. Preheat the oven to 190⁰C. Remove the ribs from the refrigerator and after 15 minutes, place on a rack inside a roasting tray, season with salt and roast for 25 - 30 minutes. Remove from the oven and allow to rest for 5 minutes.

4. Season with salt and lemon juice and serve with the slaw.

Dukka crusted lamb leg with crispy lemon potatoes

This update to the classic lamb roast will become your go to recipe when it is time to celebrate. 

PREPARATION TIME: 20 minutes
Cook Time: 90 minutes
Serves 6 people

Ingredients

• 1.4kg lamb leg, bone in

• 3 tbsp olive oil

• 2 tbsp lemon thyme leaves

• 2 cloves garlic, crushed

• ¼ cup (35g) dukkah +extra, to serve, if desired

• ¾ cup (185ml) vegetable stock

• 700g kipfler potatoes, scrubbed, halved

• Zest of 1 lemon

• 2 cups (290g) frozen peas

• 3 cups (400g) frozen broad beans

• 1 tbsp apple cider vinegar

• 1 tbsp honey

• ⅓ cup mint leaves

• 60g soft feta

Method

1. Preheat the oven to 180°C (160° fan-forced). In a small bowl, place 1 tablespoon oil, lemon thyme, garlic and dukkah. Season and stir to combine. Make small incisions in lamb with a sharp knife and place lamb in a roasting pan.

2. Using a spoon spread dukkah mixture over the lamb and rub to coat. Pour stock around base of lamb and cover with foil. Roast covered for 60 minutes, remove foil and cook for a further 20 to 30 minutes, or until cooked to your liking. Set lamb aside covered in foil for 15 minutes. Reserve any pan juices.

3. Meanwhile place potatoes on a large baking tray lined with baking paper. Drizzle with 1 tablespoon oil and sprinkle with lemon zest. Season, toss to coat and roast in oven for 35 to 40 minutes with lamb or until golden and tender.

4. Cook peas and broad beans in boiling water for 5 minutes or until tender. Drain. Remove broad beans from shells. Place vegetables on a platter and sprinkle with mint and feta

5. In a screw-top jar add remaining oil, vinegar and honey. Season, shake well to combine and drizzle over salad.

   Slice lamb, drizzle with any pan juices and serve with potatoes, pea salad and extra dukkah, if desired.

Mum's roast beef and garlic roast potatoes

For added garlicky flavour cut small slits all over the roast and insert garlic slivers into the slits. Serve with roast potatoes or small new potatoes and baby carrots. 

PREPARATION TIME: 30 minutes
Cook Time: 60 minutes
Serves 4 people

Ingredients

• 1 kg piece rib eye/scotch fillet
• 1 tbsp dried thyme
• 1½ cups beef stock
• steamed vegetables to serve
   
• Garlic roast potatoes
• 1 kg potatoes, peeled and cubed
• ¼ cup olive oil
• 3 cloves peeled, sliced garlic

Method

1. Preheat oven to 200ºC. Brush beef lightly with oil and brown on all sides in a frypan. Season the beef with salt and pepper and the thyme.
2. Place beef on a rack in a roasting dish. Roast for 40 minutes for rare, 50 minutes for medium and 60 minutes for well done.
3. Remove beef, cover loosely with foil, and rest beef for 15 minutes before carving.
4. While the beef is resting remove any excess fat from the roasting dish and place the dish over a medium heat. Add the stock and scrape up any meat residue. Bring to the boil and reduce by one third. Serve with the sliced beef, accompanied with the Garlic roast potatoes and vegetables.
5. To make Garlic roast potatoes: Place the potatoes in a pan of cold water, bring to boil, boil 1 minute, drain. Spread potatoes on absorbent paper to dry. Place olive oil in a roasting dish, heat in the oven for 2 minutes, and add potatoes and garlic. Roast in the oven for 25 minutes.

Essential tips

• Suggested roasting times per 500g for: Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast. Cook at 200ºC. Rare 15-20 min per 500g, Medium 20-25 min per 500g, Well done 25-30 min per 500g.
• Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
• You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

Roast beef with horseradish Yorkshire puddings

Serve the Yorkshire puddings the moment that they come out of the oven, they are at their best while still crisp and puffed. Be generous with the slices of roast beef and gravy too!

Preparation time: 10 minutes
Cook time: 60 minutes
Serves 6 people

Ingredients

• ½ kg piece rib eye/scotch fillet
• 2 tbsp Dijon mustard
• roast potatoes, steamed vegetables to serve
   
• Horseradish Yorkshire puddings
• 2 cups plain flour
• 1 tsp salt
• 1¾ cups milk
• 3 tbsp creamed horseradish
• 4 eggs, lightly beaten
• 2 tbsp olive oil

Method

1. Preheat oven to 200ºC. Brush beef lightly with oil and brown on all sides in a frypan. Season beef with salt and pepper. Smear the mustard over the beef.
2. Place beef on a rack in a roasting dish. Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer.
3. Remove beef, cover loosely with foil, and rest beef for 20 minutes before carving.
4. While beef is resting cook the Yorkshire puddings. To serve slice the beef into thin slices and serve with the Yorkshire puddings.
5. To make Horseradish Yorkshire puddings; While the beef is cooking make the Yorkshire pudding batter. Sift the flour and salt into a bowl and beat in the milk, horseradish and eggs until smooth. To cook puddings, spoon the oil into 12 non-stick 1/2 cup muffin holes. Place the muffin pan in the oven to heat for 5 minutes. Take muffin pans out of the oven and pour in the batter. Bake for 20 minutes or until puffed up and cooked.
6. Serve with roast potatoes, steamed vegetables and gravy.

Essential tips

• Suggested roasting times per 500g for: Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast. Cook at 200ºC. Rare 15-20 min per 500g, Medium 20-25 min per 500g, Well done 25-30 min per 500g.
• Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
• You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

BBQ pork skewers with tomato chilli jam

This marinade is also great on barbecue pork forequarter chops or pork steaks!

Prep time 30 minutes
Cook time 15 minutes
Serves 4 people

Ingredients

• 600g diced lean pork (topside)
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 tablespoons coriander leaves, roughly chopped
• Salt and pepper

Tomato Chilli Jam

• 2 ripe tomatoes, finely diced
• ¼ cup sweet chilli sauce
• 1 tablespoon tomato paste
• 3 tablespoons brown sugar
• ½ teaspoon salt
• 12 bamboo skewers, soaked

Method

1. Combine the olive oil, lemon zest and juice, coriander, salt and pepper in a glass bowl.
2. Add the diced pork to the marinade and marinate for as long as possible, up to 12 hours.
3. Thread 3-4 marinated pieces of pork onto each of the skewers.
4. Preheat a griddle pan or BBQ on medium to high heat and cook skewers for 4-5 minutes turning and basting frequently. Remove and allow the skewers to rest in a warm place for 5 minutes.
5. Combine all the ingredients for chilli jam in a small pan and cook, stirring over a medium heat for 8-10 minutes until the jam is thick and syrupy.
6. Serve skewers on a large serving platter with chilli jam on the side.

(Recipe and photo thanks to Australian Pork)