Fresh Homemade Kale pesto

By growsFresh Team
on April 28, 2018

Fresh Homemade Kale pesto

Fresh seasonal homemade organic kale pesto - this recipe is super easy & tastes amazing..

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Juicing – Zucchini – health booster

By Aaron Grant
on October 30, 2017

Juicing – Zucchini – health booster

Loaded with nutrients our bodies seek, zucchini can be both nutritious and delicious. Juicing zucchini can add a powerful boost to your daily nutrition.

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Spiced Aussie beef rump medallions

By Aaron Grant
on August 15, 2017

Spiced Aussie beef rump medallions

Spiced Aussie beef rump medallions, crispy Asian slaw, pickled mushrooms and black broth

Serves 6

INGREDIENTS

Alternate cuts: Eye fillet center cut steak, sirloin steaks or scotch fillet steaks

For the medallions: 
Four 11-oz. trimmed Aussie grassfed beef rump medallions 
1 tsp sesame oil 
2 tsp ground Chinese five spice 
7 oz. trimmed and quartered shiitake mushrooms 
7 oz. trimmed and quartered enoki mushrooms 
1 small deseeded and finely chopped chili 
2 tbsp rice vinegar 
3 tbsp caster sugar 

For the broth: 

1 inch piece of ginger, julienne cut 
2 cloves thinly sliced garlic 
1 tbsp peanut oil 
1 stalk lemongrass, trimmed, halved sideways and bruised 
3 cups brown beef stock 
2 1/2 tbsp oyster sauce 
2 1/2 tbsp kecap manis (sweet soy) 

For the slaw: 
1/3 cup lme juice 
2 tbsp soy sauce 
1 tbsp honey 
1 tbsp sesame oil 
4 oz. sugar snap peas, trimmed, julienne cut 
4 oz. snow peas, trimmed, julienne cut 
1 each red onion, thinly sliced 
8 each baby cucumbers, thinly sliced into ribbons 
1 large pear, trimmed, seeds removed and julienne cut 
1 cup shredded purple cabbage 
1/2 cup picked mint leaves 
1/2 cup picked coriander leaves 
3 tbsp roasted black and white sesame seeds

METHOD

To prep: Place beef rump medallions on an oven tray, even coat in sesame oil and Chinese five spice; season to taste. Stand until you have finished the broth. 

For the broth: Place ginger, garlic and oil in a heavy based medium saucepan over high heat. Cook, stirring, for 1-2 minutes or until lightly golden; add remaining ingredients and bring to a simmer. Reduce heat and simmer gently for 10 minutes or until flavors have developed. Cover with foil and keep warm, re-heat over high heat when ready to serve. 

For the medallions: 
Heat a large frying pan over high heat. Add peanut oil and cook for 3½ minutes, turn, and cook for further 3½ minutes or until cooked to your liking. Transfer to an oven tray and rest for 5 minutes before carving, to serve. Leave rump pan on heat, add mushrooms and chilli; cook, stirring occasionally, for 2 minutes, add vinegar and sugar and cook, stirring for a further 2 minutes or until mushrooms are glazed. Keep warm until ready to serve. 

For the slaw: Whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season to taste. 

To serve:
 Divide slaw among plates and place in a mound in the middle of each main size bowl plate. Scatter the edges of the plate with the mushrooms and top with finely carved/sliced beef rump; pour over broth, serve immediately.

Chef Notes:

  • When making the broth, you need to have a balance of salty and sweet. Use your oyster sauce and kecap manis to balance the flavor and to your own personal taste. 
  • Substitute Asian mushrooms with button mushrooms. 
  • Substitute lemongrass, with kaffir lime leaves, lemon zest or lime zest. 
  • Substitute rump medallions with eye fillet center cut steak, sirloin steaks or scotch fillet steaks. 
  • Use a mandolin to shave your baby cucumbers into ribbons. 
  • When slicing your steak, slice against the grain to aid tenderness.

Sourcehttps://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/spiced-aussie-beef-rump-medallions-crispy-asian-slaw-pickled-mushrooms-and-black-broth/

 

Goat Massaman Curry

By Kitty Wong
on February 01, 2017

Goat Massaman Curry

Cooking Australian Goatmeat

Goatmeat may sound exotic, but it can be prepared much like lamb. It is lean and low in fat, so careful handling is needed. The cuts are very similar to lamb — leg and leg cuts, sirloin, loin, rack, shoulder and diced goatmeat may be available.

Goatmeat is particularly well suited to slow-cooking methods such as braising and stewing, and flavorful, spicy dishes.

Prep time: 15 minutes plus 1 hour marinating

Cooking time: 1 hour 45 minutes

Ingredients

1 ½ pounds goat meat, diced

1 onion, sliced

1 teaspoon finely grated ginger

2-3 tablespoons massaman curry paste

1 tablespoon oil

squeeze of lemon juice

1 stalk lemongrass, white part only, bruised

16 ounce can coconut milk

3/4 pound chat potatoes, halved

1 cup green beans, halved

fish sauce, to taste

lemon juice, to taste

brown sugar, to taste

2 tablespoons chopped coriander

Method

Place the goat meat in a large bowl with the onion, ginger, curry paste, oil, lemon juice and lemongrass. Marinate for 30 minutes to 1 hour.

Heat a little oil in a large frying pan. Add the meat mixture and cook until sealed, then add 3 cups water and coconut milk.

Simmer over low heat for 1 hour, then stir through the potatoes. Cook 20 minutes, add green beans and cook an additional 10 minutes.

Adjust seasoning with fish sauce, lemon juice and brown sugar. Stir through coriander and serve with jasmine rice.

Source: www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/goat/goat-massaman-curry/

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From the Blog

Fresh Homemade Kale pesto

Fresh Homemade Kale pesto

April 28, 2018

Fresh seasonal homemade organic kale pesto - this recipe is super easy & tastes amazing..

Read more →