DINNER INSPIRATION

GARLIC BUTTER T-BONE STEAK WITH CRISPY SMASHED POTATOES

Ingredients

  • 2 large T-bone steaks

  • 700 g baby potatoes

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • Salt and cracked black pepper

  • 2 corn cobs

  • 2 tbsp butter

Garlic herb butter

  • 80 g softened butter

  • 3 garlic cloves, minced

  • 1 tbsp fresh parsley, chopped

  • 1 tsp Dijon mustard

  • ½ tsp lemon zest

Method

  • Boil the baby potatoes in salted water for 15–20 minutes until tender. Drain and allow them to steam dry.

  • Preheat the oven to 220°C fan-forced. Place potatoes on a lined tray and gently squash each one with a potato masher or the bottom of a glass.

  • Drizzle with olive oil, paprika, salt and pepper. Roast for 25–30 minutes until golden and crispy.

  • Mix the softened butter with garlic, parsley, Dijon mustard and lemon zest. Set aside.

  • Remove the steaks from the fridge around 20–30 minutes before cooking. Pat dry and season generously.

  • Heat a BBQ or heavy frying pan until hot. Cook the steaks according to thickness and preferred doneness, turning as needed. Use a meat thermometer for accuracy.

  • Rest the steaks for 5–10 minutes, then top with a generous spoonful of garlic herb butter.

  • Serve with crispy potatoes and grilled corn brushed with butter.

Butcher’s Tip: T-bone steaks contain two different muscles, the striploin and tenderloin. Because they cook slightly differently, use a thermometer to help get your preferred doneness without overcooking the tenderloin.

LOADED BBQ STEAKETT BURGER

Ingredients

  • Melt butter in a frying pan over medium-low heat. Add sliced onions and cook for 12–15 minutes until soft and golden.

  • Stir through brown sugar and balsamic vinegar. Cook for another 2 minutes until sticky and caramelised.

  • Cook the bacon in a separate pan until crispy. Set aside.

  • Cook the steakettes on a hot BBQ or frying pan according to their thickness, turning until browned and cooked through.

  • Add a slice of cheddar during the final minute and allow it to melt.

  • Mix the BBQ sauce and mayonnaise together.

  • Toast the burger buns, spread with BBQ mayo and layer with lettuce, steakettes, bacon, caramelised onions and pickles.

  • Serve with hot chips or wedges.

  • 4 beef steakettes

  • 4 brioche burger buns

  • 4 rashers of bacon

  • 4 slices cheddar cheese

  • 2 brown onions, thinly sliced

  • 1 tbsp butter

  • 1 tbsp brown sugar

  • 1 tbsp balsamic vinegar

  • Lettuce leaves

  • ½ cup BBQ sauce

  • 2 tbsp mayonnaise

  • Pickles, to serve

Method

Butchers Tip: Avoid pressing down on the steakettes while they're cooking. You'll squeeze out the juices and lose that lovely browned crust.

STICKY HONEY SOY BEEG MINCE RICE BOWLS

  • 500 g premium hamburger mince

  • 2 cups jasmine rice

  • 3 garlic cloves, minced

  • 1 tbsp freshly grated ginger

  • ⅓ cup soy sauce

  • 2 tbsp honey

  • 1 tbsp brown sugar

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp cornflour mixed with 2 tbsp water

  • 1 carrot, cut into matchsticks

  • 1 cucumber, thinly sliced

  • 2 spring onions, sliced

  • Sesame seeds, to serve

Ingredients

Method

  • Cook the jasmine rice according to packet instructions.

  • Heat a large frying pan over medium-high heat. Add the beef mince and cook until nicely browned, breaking it up as it cooks.

  • Add the garlic and ginger and cook for another minute.

  • In a small bowl, combine soy sauce, honey, brown sugar, rice vinegar and sesame oil.

  • Pour the sauce over the mince and stir to combine.

  • Add the cornflour mixture and simmer for 2–3 minutes until the sauce becomes glossy and coats the beef.

  • Spoon the rice into bowls and top with the sticky beef mince.

  • Add cucumber, carrot, spring onions and sesame seeds before serving.

Butchers Tip: Brown your mince in batches if you're making a larger quantity. Giving the beef enough space in the pan helps it caramelise instead of releasing moisture and steaming.

CREAMY CAJUN CHICKEN AND PARMESAN PASTA

Ingredients

  • Cook the pasta in salted boiling water according to packet instructions. Reserve ½ cup of pasta water before draining.

  • Season the chicken pieces with Cajun seasoning.

  • Heat olive oil in a large frying pan. Cook the chicken for approximately 4–5 minutes per side, depending on thickness, until browned and cooked through. Remove and set aside.

  • Add butter to the same pan, followed by the capsicum. Cook for 3–4 minutes until softened.

  • Add garlic and cook for 30 seconds.

  • Pour in the chicken stock and cream. Stir through the Parmesan and simmer gently for 3–4 minutes.

  • Add the spinach and stir until wilted.

  • Toss through the cooked pasta, adding a little reserved pasta water if needed.

  • Slice the chicken and arrange over the pasta. Finish with extra Parmesan and cracked pepper.

  • 2 large chicken breast fillets, sliced horizontally into thinner pieces

  • 350 g penne pasta

  • 2 tbsp Cajun seasoning

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • 1 red capsicum, sliced

  • 250 ml thickened cream

  • ½ cup chicken stock

  • ½ cup grated Parmesan

  • 2 cups baby spinach

  • 1 tbsp butter

  • Salt and pepper

Method

Butchers Tip: Slice chicken breast evenly before cooking so all the pieces cook at the same rate. Always check the thickest piece reaches 75°C internally.