TRY THESE DELICIOUS RECIPES
Corned Beef with Horseradish & Parsley White Sauce
Ingredients:
1.2kg piece corned silverside (corned beef)
1 onion, peeled, studded with 6 cloves
2 bay leaves
2 tbsp brown sugar
60ml (¼ cup) malt vinegar
12 small new potatoes
Steamed greens, to serveHorseradish & parsley white sauce30g unsalted butter
1 ½ tbsp plain flour
430ml (1 ¾ cups) milk
1 tbsp horseradish cream
2 tbsp finely chopped fresh parsley
Ingredients:
1.2kg piece corned silverside (corned beef)
1 onion, peeled, studded with 6 cloves
2 bay leaves
2 tbsp brown sugar
60ml (¼ cup) malt vinegar
12 small new potatoes
Steamed greens, to serveHorseradish & parsley white sauce30g unsalted butter
1 ½ tbsp plain flour
430ml (1 ¾ cups) milk
1 tbsp horseradish cream
2 tbsp finely chopped fresh parsley
Method:
- Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
- Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion with cloves, bay leaves, sugar and vinegar.
- Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
- Cook until the silverside is tender, about 1 ½ - 2 hours, adding potatoes for last 30 minutes of cooking time. A fork should easily penetrate the centre of the meat and potatoes should be tender.
- Meanwhile to make the sauce, heat butter in a medium saucepan over medium heat. Add flour and cook stirring, for 1 minute. Gradually start adding milk, stirring constantly until all the milk is combined and sauce is smooth. Cook stirring, until sauce comes to the boil and thickens, simmer for 2 minutes. Stir through horseradish and parsley, season to taste with salt and pepper.
- Slice silverside against the grain. Serve with the potatoes, steamed greens and drizzle with the horseradish sauce.
Image and recipe thanks to:australianbeef.com.au
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Chicken Laksa
Ingredients:
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Method:
- Heat a large saucepan over medium-high heat. Add the laksa paste, ginger and turmeric and cook, stirring, for 1 min or until aromatic. Add the stock and bring to a simmer, then add the chicken and reduce heat to medium-low. Cook, turning occasionally, for 10 mins or until the chicken is cooked through. Use tongs to transfer the chicken to a heatproof bowl. Set aside for 5 mins to cool slightly.
- Meanwhile, add the pumpkin to the laksa mixture. Cook for 10 mins or until pumpkin is tender. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain and divide among serving bowls. Use 2 forks to coarsely shred the chicken.
- Add the coconut milk, lime juice, fish sauce and sugar to the laksa mixture. Cook for 5 mins or until heated through. Ladle the soup over the noodles. Top with shredded chicken, spring onion, chilli, coriander and mint.
Image and recipe thanks to:taste.com
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Fork-Tender Pork Leg Roast with Caramelised Plum Vinaigrette
Ingredients:
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Method:
- The night before cooking, prepare the pork rind. Using a sharp knife or box cutter, gently deepen the scoring on the pork rind to cut all the way through the rind and fat until you reach the meat (do not cut through the meat). Refrigerate the pork, uncovered, for at least 12 hours and up to 2 days. Allow to stand at room temperature for 1 hour before cooking.
- Place a rack in the centre of oven and preheat to 250C (230C fan-forced). Rub 1 tablespoon of sea salt flakes all over pork skin, working it into the score marks. Season remaining pork leg. Place on a resting rack set on a large heavy rimmed baking tray. Cover the exposed meat of the pork leg with foil.
- Roast the pork for 30 mins. Remove foil and reduce the oven temperature to 140C (120C fan-forced). Continue roasting the pork for about 4 1/2 hours or until a meat thermometer inserted into the centre of the pork registers 90C. Transfer the pork to a carving board to rest for 20 mins.
- Meanwhile, heat 1 tbs of oil in a large heavy frying pan over medium-high heat. Add the plums and cook, stirring frequently, for about 5 mins or until softened and browned in spots. Stir in the vinegar and golden syrup and simmer for about 3 mins or until the liquid has reduced by about one-fourth. Remove from the heat and stir in the remaining 3 tablespoons of oil, 1/2 teaspoon of freshly ground black pepper and 1/2 teaspoon of sea salt flakes.
- Remove the crackling from the pork and cut into pieces. Using a carving fork as an aid, tear large pieces of meat from the roast (the meat should “pull” apart easily). Divide the meat among plates and serve with pieces of crackling and the plum vinaigrette.
Image and recipe thanks to:taste.com
- Chicken Kiev Potato Salad
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- 200 g baby potatoes
- 2 chicken Kievs
- Quarter of a lettuce
- handful baby tomatoes
- cucumber
- olive oil
Method:
- Pre-heat the oven and cook the chicken Kievs as per the instructions. I'd recommend place in a silver foil basket so it catches the oil and butter that leaks out.
- Chop up the potatoes into quarters and add them to a pan. Cover with cold water and a pinch of salt. Cook until soft.
- While the chicken and potatoes are cooking, chop up the lettuce, tomatoes and cucumber. Leave the salad items on the chopping board until ready.
- When the potatoes are cooked drain them add them to a large serving bowl.
- When the chicken Kiev is cooked carefully cut it up in to bite size chunks.
- When ready to serve mix the salad into the potatoes and place the chicken kiev on top.
- If you have any garlic butter left in silver foil drizzle it over the top.
- Drizzle a little olive oil over the salad and serve.
Image and Recipe thanks:sewwhite.com