DINNER INSPIRATION

STICKY TOMATO & ONION SAUSAGES WITH CREAMY MASH

Ingredients

  • 8 BBQ or tomato & onion sausages

  • 2 large onions, thinly sliced

  • 2 cloves garlic, minced

  • 1 cup beef stock

  • ½ cup tomato sauce

  • 1 tbsp Worcestershire sauce

  • 1 tbsp brown sugar

  • 1 tbsp olive oil

  • 1kg potatoes, peeled and chopped

  • 50g butter

  • ½ cup milk

  • Salt & pepper

  • Steamed green vegetables, to serve

Method

  • Boil the potatoes in salted water until tender. Drain, then mash with butter and milk until creamy. Season with salt and pepper.

  • Heat the olive oil in a large frying pan over medium heat. Add the sausages and cook until nicely browned and cooked through. Remove and set aside.

  • Add the sliced onions to the same pan and cook for 5–7 minutes until soft and golden. Add the garlic and cook for another minute.

  • Stir in the tomato sauce, beef stock, Worcestershire sauce and brown sugar. Bring to a gentle simmer.

  • Return the sausages to the pan and simmer for 8–10 minutes, turning them occasionally, until the sauce thickens and becomes glossy.

  • Serve the sausages and sticky onions over creamy mashed potato with your favourite green vegetables.

Butcher’s Tip: Let the sausages brown properly before adding the sauce - that little bit of colour adds heaps of flavour and helps keep them juicy.

CHEESY BACON AND POTATO BAKE

Ingredients

  • 250–300g middle bacon rashers, diced

  • 1kg potatoes, thinly sliced

  • 1 brown onion, thinly sliced

  • 1 cup grated tasty cheese

  • 300ml thickened cream

  • ½ cup milk

  • 1 tsp garlic powder

  • Salt & pepper

  • ½ tsp dried thyme

  • 1 tbsp butter

Method

  • Preheat oven to 190°C.

  • Heat a frying pan over medium heat and cook the diced bacon until golden and slightly crispy. Set aside.

  • Grease a baking dish with butter and layer in the sliced potatoes, onion and bacon.

  • Mix the cream, milk, garlic powder, thyme and a little salt and pepper. Pour evenly over the potatoes.

  • Sprinkle the grated cheese generously over the top.

  • Cover with foil and bake for 40 minutes.

  • Remove the foil and bake for another 20–25 minutes, or until the potatoes are tender and the top is golden and bubbling.

  • Let it sit for 5–10 minutes before serving.

Butchers Tip: For extra crispy bacon, cook the rashers until golden before adding them to the bake — it gives you that lovely smoky flavour throughout the whole dish.

GARLIC BUTTER YBONE & BLADE STEAK

Ingredients

  • Preheat oven to 200°C.

  • Toss the potatoes with olive oil, garlic powder, salt and pepper. Spread on a baking tray and roast for 35–40 minutes, turning halfway through.

  • Take the steaks out of the fridge about 20–30 minutes before cooking and pat them dry.

  • Season generously with salt and cracked black pepper.

  • Heat a heavy frying pan or BBQ over high heat until properly hot.

  • Add the steaks and cook for around 3–5 minutes per side, depending on thickness and your preferred doneness.

  • Add the butter, garlic and rosemary during the final minute. Tilt the pan and spoon the melted garlic butter over the steaks.

  • Remove the steaks and rest for 5–10 minutes before serving.

  • Serve with the crispy potatoes and greens, spooning any remaining garlic butter over the steak.

  • 2 Y-Bone & Blade Steaks

  • 1 tbsp olive oil

  • 30g butter

  • 3 garlic cloves, lightly crushed

  • 2 sprigs rosemary

  • Salt & cracked black pepper

  • 600g baby potatoes, halved

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • Steamed broccolini or green beans, to serve

Method

Butchers Tip: Get the pan or BBQ seriously hot before the steak goes on — that quick, hot sear gives you a beautiful crust while keeping the inside juicy.

SLOW COOKED ROLLED BEEF POT ROAST

Ingredients

  • 1.5–2kg rolled beef roast

  • 2 tbsp olive oil

  • 1 large onion, quartered

  • 3 carrots, roughly chopped

  • 3 garlic cloves, crushed

  • 500ml beef stock

  • 2 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 2 sprigs rosemary

  • 2 sprigs thyme

  • 1kg potatoes, peeled and chopped

  • Salt & pepper

  • 1 tbsp cornflour, optional for thickening gravy

Method

  • Preheat oven to 160°C.

  • Pat the beef roast dry and season generously with salt and pepper.

  • Heat the olive oil in a large ovenproof pot over medium-high heat. Brown the roast on all sides, then set aside.

  • Add the onion, carrots and garlic to the pot and cook for 2–3 minutes.

  • Stir through the tomato paste, then pour in the beef stock and Worcestershire sauce.

  • Add the rosemary and thyme, then return the beef to the pot.

  • Cover with a lid and place in the oven for 2½–3 hours, turning the roast once halfway through. Add the potatoes during the final 1–1½ hours.

  • The beef should be beautifully tender when done. Remove the roast and let it rest for 15–20 minutes.

  • If you'd like a thicker gravy, simmer the cooking juices on the stovetop and stir through a little cornflour mixed with cold water.

  • Slice the beef and serve with the potatoes, carrots, onions and plenty of gravy.

Butchers Tip: Low and slow is the way to go with a pot roast - giving the beef plenty of time to cook gently is what makes it beautifully tender and full of flavour.