TRY THESE DELICIOUS RECIPES

Whole Scotch Fillet Roast

Ingredients:​
​​ ​​​​​​​​​
  • 1.5 kilogram baby beetroot, trimmed
  • 1 kilogram baby new potatoes
  • 8 clove garlic, unpeeled
  • 1/3 cup olive oil
  • 1.5 kilogram beef scotch fillet
  • 2 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 500 gram baby spinach

Garlic cream sauce
  • 1 tablespoon olive oil
  • 2 shallots, chopped finely
  • 1/2 cup dry white wine
  • 1 tablespoon plain (all-purpose) flour
  • 300 millilitre pouring cream
  • 2 tablespoon dijon mustard
  • 2 tablespoon lemon juice
  • 2 tablespoon chopped fresh flat leaf parsley
Method:
  • Preheat oven to 200°C/400°F. Line two shallow medium baking dishes with baking paper.
  • Scrub beetroot; place in one dish. Place potatoes and garlic in second dish. Drizzle beetroot and potatoes with 1 tablespoon of oil each; toss to coat. Roast 20 minutes.
  • Meanwhile, tie kitchen string around beef at 3cm (1¼-inch) intervals. Heat 1 tablespoon of the remaining oil in a large frying pan over high heat; cook beef, turning, until browned all over. Season; scatter with herbs.
  • After 20 minutes of potato cooking time, remove garlic from dish. Place beef on potatoes; return to oven, cook with vegetables for further 40 minutes or until beef is done as desired. Transfer beef to a tray; cover, stand 10 minutes. Cover vegetables to keep warm.
  • Squeeze garlic from skins; discard skins. Reserve garlic for sauce.
  • Make garlic cream sauce.
  • Heat remaining oil in a wok or large frying pan over high heat; cook spinach 1 minute or until wilted. Season to taste.
  • Serve slices of beef with potatoes, beetroot, spinach and sauce.
Garlic cream sauce
  • Heat oil in a medium saucepan over medium-high heat; cook shallots, stirring, until soft. Add wine; bring to the boil.
  • 1Boil, uncovered, 3 minutes or until reduced by half. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in garlic puree, cream and mustard; stir until mixture boils and thickens. Stir in juice and parsley; season to taste.​
Image and recipe thanks to:womansweeklyfood.com.au
Brown Sugar Pork Chops

Ingredients:
​​
  • 4 Loin pork chops
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 3 tablespoons butter
  • 2 teaspoons minced garlic
  • 3 tablespoons brown sugar
  • 1 teaspoon Italian seasoning
  • 1 tablespoon chopped parsley
  • lemon wedges and parsley sprigs for serving optional
​Method:​​​​​​​​​

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large pan over medium high heat.
  • Season the pork chops on both sides with salt and pepper to taste.
  • Add the pork chops to the pan in a single layer. Cook for 5-6 minutes on each side or until browned.
  • Remove the pork from the pan and place on a plate. Cover with foil to keep warm.
  • Add the butter to the pan and melt. Add the garlic, brown sugar and Italian seasoning and cook for 30 seconds, stirring constantly.
  • Place the pork chops back in the pan and spoon the sauce over the top. 
  • Place the pan in the oven and bake for 10-15 minutes or until pork is cooked to desired level of done-ness.
  • Spoon the sauce from the bottom of the pan over the pork chops and sprinkle with parsley. Serve, garnished with lemon wedges and parsley sprigs if desired.
Image and recipe thanks to:dinnerathtezoo.com
Sausage Casserole

Ingredients:​
​​​​
  • 1 kilogram BBQ sausages
  • 1 tablespoon olive oil
  • 20 gram butter
  • 2 (600g) brown onions, sliced
  • 1/4 cup (35g) plain flour
  • 2 cup (500ml) salt-reduced beef stock
  • 1/3 cup (80ml) water
  • 2 tablespoon worcestershire sauce
  • 1/4 cup (70g) tomato sauce
Method:​​​​​​​​​
  • Preheat oven to 200°C (180°C fan-forced). Place sausages on an oven tray lined with baking paper; bake for about 10 minutes or until browned. Slice thickly.
  • Meanwhile, heat the oil and butter in a heavy-based pan, add onion; cook, stirring, over medium heat for 5-6 minutes or until browned lightly. Take care not to have the heat too high - if the onion burns, it will give an unpleasant flavour.
  • Add the flour to the onion; cook, stirring, for 1 minute or until browned. Gradually add the stock and the water, then add the sauces and sausages.
  • Simmer, covered, for about 20 minutes or until the sausages are cooked through (or cover and cook in the oven for about 20 minutes). Season to taste with salt and ground white pepper.
  • Serve with creamy mashed potato and buttered green beans, if desired.​​
Image and recipe thanks to:womansweeklyfood.com.au
Roast Pork Shoulder Caribbean-Style

Ingredients:​
​
​ 5 lbs Bone-In Pork Shoulder
 1 Medium Onion (Thickly Sliced)
 1 Head of Garlic (Peeled)
 2 tbsp Oregano
 2 tsp Cumin Seed
 2 tsp Salt
 1 tsp Black Peppercorns
 2 Bay Leaves
 1 tbsp Lard, or Oil
 1 Orange (Grated)
 1 Lemon (Grated)
 1 Orange, Bitter​​
Method:​
  1. Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork. Place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan.
2 Place the rest of the ingredients in a food processor or blender and process to make a paste.
3 Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
4 Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
5 Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Plan for a total of 25-30 minutes per pound, or until the internal temperature as measured with a meat thermometer is 160 degrees F.
6 Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
                                                                
Image and recipe thanks to:prestagefoodsofiowa.com