COFFEE BRAISED BEEF BRISKET

Transcription

1

2 COFFEE BRAISED BEEF BRISKET SERVES INGREDIENTS 6kg whole beef brisket (ask your butcher to trim & tie it) Rub 100g each of fennel seed, smoked paprika & cumin 2 star anise 1 regular bottle Tabasco sauce Marinade 5 shots fresh espresso coffee 400ml Jack Daniel s 300g sea salt 1kg Muscavado sugar METHOD 1. In a mortar and pestle, smash up the fennel seed, smoked paprika, cumin and star anise. Add the Tabasco and rub well into the brisket. Place in a large container, cover and leave to infuse overnight. 2. Next morning, mix the espresso, Jack Daniel s and sea salt together and pour over the brisket. Leave this for at least another 12 hours. 3. Set your oven to 90 o C. Place the brisket and all the marinade into a large roasting tray and add 1 litre water. Cover with baking paper and then seal the tray with tin foil. Place in the oven and leave it for 18 hours. Timing here is crucial so the beef comes out when you are ready to serve! 4. Take your beef out of the tray and allow to rest for around 20 minutes. Reduce down the cooking juices to a thick sauce and strain. Liberally baste the beef with the sauce. Gather & Gather 2015

3

4 PROPER SARDINIAN RAGU SAUCE SERVES 5 INGREDIENTS 300g minced veal 300g minced chuck or clod of beef 20ml olive oil 1 large onion, finely chopped 1 medium carrot, peeled & finely chopped 2 celery sticks, peeled & finely chopped 4 large garlic cloves, finely chopped ½ small bunch fresh oregano 6 big leaves fresh basil 2 x 400g tins chopped tomatoes 1 tbsp tomato puréee 1 beef stock cube 50g fresh parmesan Sea salt & black pepper METHOD 1. Pre-heat a large casserole pan and then add the oil. Break the veal and beef mince into the pan, taking care not to leave large lumps. Fry until it starts to caramelise. 2. Once browned, add the onion, carrot, celery and garlic. Sweat in the pan for around five minutes. 3. Add the tomato puréee and a small handful of oregano leaves and cook out for around a minute. 4. Now add the chopped tomatoes. If using beef stock, add and top up with another half litre of water. If using a stock cube, add 1½ litres water and the cube. Season. 5. Cook for a further two hours. This is the secret to making a great ragu. 6. Once cooked, taste again and season. Rip the basil up and throw it in with a few more oregano leaves. PP: Kcals 356 Fat 22.0g Sat Fat 8.8g Carbs 9.4g OWS 7.1g Pr 30.6g Salt 0.6g Gather & Gather 2015

5

6 COFFEE & HAZELNUT FRIANDS MAKES INGREDIENTS 5 egg whites 1½ cups ground hazelnuts 1½ cups gluten free pure icing sugar ⅔2/3 cup gluten free plain flour 150g butter, melted & cooled 35ml espresso coffee, cooled 90g dark chocolate, chopped METHOD 1. Preheat the oven to 170 o C. Grease and flour 2 x 8 hole Australian friand tins or mini muffin moulds. 2. Combine all the dry ingredients. Lightly beat the egg whites and add cooled melted butter and cooled coffee to the dry ingredients. 3. Divide the mixture evenly into the moulds and bake for approximately 15 minutes, or until firm to touch. Allow to rest and turn onto a wire rack to cool. 4. Lightly dust with icing sugar and serve with a crisp, fruity, freshly brewed filter coffee. PP: Kcals 342 Fat 23.0g Sat Fat 9.3g Carbs 30.4g OWS 23.1g Pr 4.7g Salt 0.1g Gather & Gather 2015

7

8 GOAT CURRY & FLAKY ROTI SERVES 6 INGREDIENTS 1 kg goat meat diced about two inches, bone in To season 1 lime 2 garlic cloves, crushed 1 tsp ginger, crushed 3 sprigs thyme 1 tomato, diced ½ pepper, chopped 2 spring onions, chopped 1 tbsp curry powder 1½ tsp cumin 1½ tsp garam masala 4 coriander leaves 1 tsp ketchup 1 bay leaf Sea salt & black pepper To cook 1 medium onion, diced 2 garlic cloves, crushed 3 tbsp curry powder 1 tsp cumin 1 tsp garam masala METHOD 1. Squeeze the juice from the lime and rub all over the meat. Add all the seasoning ingredients. Cover and marinate in the fridge overnight. 2. In a pot, put some oil on a medium to high heat, then add the onion, cooking until soft and golden brown. Turn down the heat, add the garlic and sweat. Add the curry powder, cumin and garam masala and cook on a low heat for a few minutes to toast the spices. 3. Pour in 250ml of water and allow the spice mix to infuse, then simmer and reduce down to a paste. 4. Turn the heat up and start putting in the seasoned goat, a few pieces at a time. Stir between each batch, allowing each piece to be coated in the curry paste. Pour in just enough water to cover the meat. 5. Cover with a lid and allow to slow cook until tender - this could take up to 2½ hours, so give it a stir regularly. 6. Remove the lid to reduce to your desired consistency. 7. Serve with a flaky roti or traditional rice and peas. Gather & Gather 2015

9

10 SOUTH VIETNAMESE CHICKEN CURRY SERVES 6 INGREDIENTS 2kg skinless chicken thighs, bone in 2 lemon grass stalks 4 shallots 4 garlic cloves 30g ginger 30g galangal 3 large chillies, topped & split in half length ways 25g salt 50g sugar 30g Malay curry powder 10g turmeric 10g madras curry powder 30ml oil 25g tomato purée 2 deseeded chopped plum tomatoes 600ml coconut milk 400ml chicken stock or water METHOD 1. Bruise the shallots, garlic, ginger, galangal and chillies with the back of a large heavy knife or rolling pin. 2. Mix curry powders, turmeric, salt, sugar and oil. Rub into chicken thighs and leave to marinate overnight in fridge. 3. Remove chicken thighs, wipe off excess marinade and reserve. Fry chicken thighs in a little oil until light golden colour and remove from pan. 4. Fry the marinade ingredients, add tomato puréee and stir for three minutes. Add chopped tomato, stirring for a further two minutes. 5. Transfer to a larger pan, add chicken thighs and continue to cook over a medium heat. Add the coconut milk, one ladle at a time as the oil comes to surface and the sauce thickens. Add the next ladle until all the milk has been combined. 6. Pour in enough chicken stock to just cover the meat. Bring to the boil and reduce to simmer for approx 45 minutes, or until the meat can be easily pulled away from the bone. Gather & Gather 2015

11

12 ANZAC BISCUITS MAKES 20 INGREDIENTS 1 cup plain flour 1 cup desiccated coconut ⅔ cup brown sugar 1 cup rolled oats 125g butter 1 tbsp golden syrup ½ tsp bicarbonate of soda 2 tbsp boiling water METHOD 1. Preheat oven to 160 o C. Place flour, coconut, sugar and oats in a bowl. Mix well. 2. Place butter and syrup in a saucepan over a medium heat and melt. Put bicarbonate of soda in a small bowl and add boiling water. Stir to combine. 3. Add bicarbonate mixture to saucepan and stir. Pour over oat mixture and stir all ingredients together. 4. Roll teaspoons of biscuit mixture into balls and place on a greased and lined baking tray, allowing room for spreading. Flatten each ball gently with a fork. 5. Bake biscuits for minutes, or until golden brown at the edges. Leave to cool slightly on trays before transferring to a wire rack. 6. You should have ANZAC biscuits which are crunchy around the edges but chewy on the inside. Gather & Gather 2015