Mac and Cheese with a Twist

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Repurposing leftovers. For this recipe I used my left over corned silverside. You can be creative and use any number of things though. Mac and cheese is very basic so why not add a tin of Tuna, some roast chicken or even some roasted pumpkin? Use this same base recipe but switch up the meat content.

Remember you can substitute for ingredients you have on hand.

You can have this recipe on its own as a simple meal or as a side. I served it with corn on the cob and some roasted vine ripened tomatoes.

Ingredients:

1tsp butter

1tbsp of flour (I used gluten free)

2 cups of pasta. I used macaroni but you can use whatever you have in the pantry. You can also substitute gluten free pasta.

1/2 cup frozen peas

2 cups of milk

1 cup of cheese (or more if you like it super cheesy)

1 tsp wholegrain mustard

Left over corned silverside.

Method:

1. Cook pasta in salted water for approx 8 minutes or until aldente. Add frozen peas with 1 minute to go. Drain and set aside.

2. Melt butter in a saucepan and add flour stirring until the mixture comes away from the pot. Gradually add milk stirring. Cook until mixture thickens slightly then add cheese. Stir until melted.

3. Roughly chop your silverside and add to your sauce mixture along with the wholegrain mustard.

4. Add your pea and pasta mixture to the sauce and stir until combined. Serve as a meal or with sides as you please.

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Corned Silverside

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Corned Silverside is one of those staple dishes that’s almost impossible to stuff up. I always cook my silverside in something sweet, although it may not be all that traditional it does taste great and really brings out the flavours of your piece of meat. For me it goes back to the salty, sweet and sour idea of cooking. 

Don’t be afraid to substitute different flavours if you don’t have something in the pantry. I never specifically shop for recipes like this i always just use what I have handy.

Silverside is on special this week until Tuesday for $5.99kg

ingredients:

1.8 kg silverside

1 large onion

1 carrot

1 stalk of celery

6 cloves

6 peppercorns

2 bay Leaves

3 tbsp of golden syrup

2 tbsp white wine vinegar

1 tsp mustard seeds

1 large garlic clove

Method:

1.Chop roughly chop carrot and celery and put all ingredients into your slow cooker or a large pot.

2. Cover with water and bring to the boil. Reduce heat to low and simmer until tender. In a pot this will take around 2hrs. In a slow cooker you can leave it on low all day.

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Don’t be afraid of the golden syrup in this recipe. Your meat will not taste sweet at the end of the cooking process. Instead it will be a beautiful deep red and will taste Devine! If you like you can substitute this for pineapple juice or something similar.

With my leftovers I’ll be making mac and cheese with a twist!

 

 

Hashies

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When I say I’m making hashies the response I get from most people is ‘huh what are they?’. Hash cakes, fritters, patties, what ever you want to call them. In this recipe I’m using left over pickled pork. Traditionally these are made with corned beef but you can use whatever left over meat you have,

ingredients:

1-2 cups of pickled pork, shredded or roughly chopped.

1 large potato

2 inch slice of sweet potato

1/2 tsp seeded mustard

1 store crushed garlic

1 whole egg

1/2 cup of gf flour

2 stalks of parsley, chopped

Method:

1. Peel and chop potato and sweet potato. Place in pot and boil until tender. Drain and roughly mash. You want it slightly chunky.

2. Add the chopped pickled pork, garlic, mustard and parsley and mix well.

3. Beat egg then add to mixture incorporating it well. place in fridge to cool.

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4. Once cooled form patties from your mixture and toss in flour to coat.

5. Heat a little oil or butter in a large non stick frying pan and fry your patties turning after around two minutes or once golden.

6. Serve with steamed vegetables and your favourite relish.

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Hints and Tips –

  • These taste great the next day cold.
  • You can use any kind of meat you like.
  • Make in advance and reheat in the oven.
  • Just use as much left over meat as you have.

Pickled Pork

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Pickled pork is an inexpensive cut of meat and is much cheaper than corned beef. This weeks special is a 2.5kg+ boneless piece for $10.

Each time we advertise pickled pork in store we get literally hundreds of questions about how to cook it and what it tastes like. The most of the time we advise people to cook it similar to the way you would silverside or corned beef. This recipe is a little different to one I would use for corned beef as it’s not so sweet and has vinegar in it. Next week I’ll post my corned beef recipe so you can see the differences. Most of the ingredients are what I call ‘basics’. You will probably have most of them in the back of your cupboard.

Once again I’ll be using this piece of meat for two meals making ‘hashies’ with the leftovers tomorrow.
Ingredients:

2.5kg Boneless Pickled Pork.

2 medium-sized onions

3 sticks of celery

2 medium carrots

3 cloves of garlic

1 tsp pepper corns

6 whole cloves

4 tbsp brown sugar

4 tbsp white vinegar

Method:

1. Roughly chop all veg. Place this along with all of the other ingredients in a large pot.

2. Fill pot with water until your piece of pork is just covered.

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3. Cover and bring to the boil, reduce to a simmer and cook for at least 2hrs or until meat is tender.

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Sorry it’s not the best picture. You can remove the fat before you slice it if you like.

 

Hints and Tips –

  • You can use a slow cooker rather than a pot. Put it on low in the morning before you leave for work and when you get home dinner will be ready.
  • You can use a bone in piece of pork. It will require around half an hour longer cooking in a pot.
  • If serving hot leave in cooking stock until your ready to serve.
  • If serving cold let your meat cool completely in the stock.

Gluten Free Honey Soy Chicken Nibbles.

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Unfortunately it’s hard to find a good Honey Soy Marinade that’s gluten free. At the butcher shop we’ve tried many a different products and have always had to go back to the standard honey soy which is not gluten free.  The gluten free versions are often watery and lacking flavour. To get past this I just make my own. Ask the butcher to cut you some plain nibbles or you can buy normal wings and them cut them yourselves. It really is very simple to make your own marinades so don’t be afraid to try something new.

Ingredients:

1kg plain nibbles or 1.3kgs of whole wings (tips removed and halved)

4tbsp honey (pure organic honey available in store)

3tbsp gluten free soy sauce.

4 medium garlic cloves, crushed.

salt and pepper to taste.

method:

1. Combine all ingredients in large bowl and toss wings to coat. If you like a sticky thick marinade you can add another tablespoon of honey, I always do.

2. Leave in fridge for at least 30minutes to marinade.

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3. Preheat oven to 180c. Cover a baking tray with aluminium foil or baking paper to stop your wings for sticking to the tray.

4. Put wings on tray in a single layer and cook for 30mins turning half way through. Baste with any left over marinade whilst cooking.

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Gorgeous sticky gluten free nibbles packed with flavour.

Lasagne with a twist

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In my Roast Beef recipe I spoke about turning one meal into two to reduce waste. Make your cooking as budget friendly as possible!
So this Lasagne is the second meal I made using leftovers from the roast.

I find myself often using this Lasagne as a go to recipe when I’m wanting a quick and easy dinner. It’s easier than most think to make a delicious and healthy home made meal.

If I find I don’t have any lasagne sheets in the pantry I use spaghetti instead. Just break it up to size and layer it across your dish.

Remember to substitute to suit your dietary needs.

Ingredients:

Left over roast beef + 1litre of  stock of your choice. You can use water if you don’t have stock.

Hidden Veg Sauce – One batch should be more than enough

1tbsp flour (i use gluten free)
1tbsp butter (i use nuttelex because it’s dairy free)
1/2 litre of milk (i use zymil becase it’s lactose free).

300g cheese of your choice. I substitute for NOT-zarella which is dairy free cheese. You can leave out if you like.

1 packet of lasagne sheets of your choice, or spaghetti.

Method:

1. Put roast beef in slow cooker with chicken stock and cook until it falls apart. I put mine in the slow cooker on low over night. Shred the beef with two forks. You should have something that looks like this.

shredded beef

2. Combine your Hidden Veg Sauce with the beef to make your filling for you lasagne.

3. Preheat oven to 180c

4. Make your Bechamel Sauce. In a pot melt butter and add your flour. Combine and cook until the mixture comes away from the pan. Add milk gradually whisking to ensure you don’t get any lumps. Continue to add milk until you have sauce the consistency of custard. Add 1/4 of the cheese and stir until melted.

5. Assemble your lasagne. On the bottom of your dish lay lasagne sheets, follow with your beef mixture and then with bechamel sauce. Repeat until your dish is full. Add cheese and cook for approximately 25-30 mins

lasagna

Remember that the beef and the sauce is already cooked so you only have to cook the lasagne sheets and melt the cheese.

I’ve always made normal lasagne and it’s never been a real hit but since I’ve started using the hidden veg sauce it’s become a favourite!

Easy individual Yorkshire Puddings

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My partner is always asking me to make Yorkshire puddings. He’ll eat them with anything! I’ve only made them a couple of times as we tend to steer clear of Gluten and Dairy(lactose in particular) because of his health problems. Ive tried using gluten free flour and found it doesn’t work at all. I do use lactose free milk though and find it makes no difference.

Ingredients:

Oil

3/4 cup plain flour

Pinch of salt

2 eggs

300mls milk

Method:

1. Sift flour and salt together in a bowl.

2. Add eggs and mix until completely combined and mixture is smooth.

3. Add milk slowly and gradually whisking well to ensure you get no lumps. Rest for 1 hour.

4. Preheat oven to 220c. Using a muffing pan put approximately 1tbsp of oil in each hole. Put in oven and heat for at least 5mins.

5. Working quickly to ensure the oil doesn’t loose it’s heat fill each hole in your muffin pan to 1/3 full. Put back in oven and cook for 12-15 mins.

Tips for success –

Rest your batter!

Make sure oil is hot. It should bubble up and sizzle when you add your batter. If it doesn’t its not hot enough.

ImageWhen I make this recipe I only make a half recipe and only use about 2tbsp of mixture in each hole, simply because my partner shouldn’t be having gluten. Making them this size he can have two and doesn’t feel like he’s missing out.

Roast Beef

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So last night I decided that I would do a roast beef using the Prime Rump that we have on special this week. Normally you would buy rump sliced but if you ask the butcher he’s more than happy to cut you a chunk to roast. The piece he cut for me was 1.8kgs. Rump is not traditionally something you use to roast but it works great because it can be cooked reasonably quickly.

Normally in my house there’s is always a terrible amount of wasted food. There’s only two of us but I’m so used to cooking for 6 from when I was living at home. I always feel so bad about throwing away perfectly good food. So I’ve started turning one meal into two. We now have minimal waste and I don’t have to cook after a long day at work.

So here’s the first recipe using my rump roast.

Ingredients:

1.8kg Rump Roast

2 large Garlic cloves

3 sprigs of fresh thyme

1 tablespoon seeded mustard

1 whole onion

salt & pepper

Olive Oil

Method:

1. Preheat oven to 170c.

2. Slice garlic and pick thyme. Use a knife and make slits in the top of your rump, insert garlic and thyme into these slits. You can make as little or as many slits as you like, I do mine approx 2cms apart. Season with salt and pepper.

3. Slice onions and arrange on the base of your baking dish. Place Rump on top of the onions (I always use onions sliced like this when I roast to keep the meat off the bottom of the dish. It adds great flavour also). Spread mustard evenly over the top of your roast.

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4. Spray with a little olive oil. Place in oven. Cook for approximately 2.5 to 3 hours.

About 2hrs in i added the vegetables to the baking tray. You can use whichever vegetables you and your family like. I also served my roast beef with Yorkshire puddings and lashings of gravy.

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I only slice approximately a third of my roast, just enough for dinner, and the rest goes into my second recipe. Stay tuned for that one tomorrow.

Super simple hidden veg sauce

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This is a sauce which I have recently started making to use as a base for many recipes. I’ll be referring to this sauce in many recipes to come.

My partner started complaining that he felt like he needed to eat more vegetables as he wasn’t feeling very healthy( having glandular fever didn’t help though). The next night his step mum made a simple stew, just a bucket load of vegetables and a tin of tomatoes and cooked it over night in her slow cooker. To be honest it was absolutely horrible because everything tasted like tomato and was mushy and watery. It did give me the inspiration for this sauce though.

Perfect for kids who don’t like eating vegetables or just adding a little more ‘healthy’ to each meal. This recipe can be adapted to suit your family. Swap and change ingredients as you please.

Ingredients:

1 tin of crushed tomatoes

2 cloves of garlic

1/2 an onion

400g of fresh vegetables of your choice. I use cauliflower, brocolli, carrot, zucchini, capsicum, beans and peas.

1 cup of water or stock of your choice.

Method:

1. Roughly chop all vegetables. Harder vegetables like carrots need to be cut a tiny bit smaller.

2. Place all ingredients in a pot and bring to the boil. Simmer for approximately 10 mins or until all vegetables are tender. Remove from heat.

3. Use a bar mix or blender to blitz the mixture until smooth. You can add more liquid if you prefer a runnier sauce.

This sauce will keep in the fridge for approximately 5 days in air tight container and for 3 months in the freezer.

Welcome!

Hello and Welcome to my Blog!

I’ll take a moment just to introduce myself and tell you a little bit about me…

My name is Samantha and I’m the ‘jack of all trades’ at Deagon Bulk Meats.Initially about 2 years ago I started working here as the book keeper whilst I was studding part time via correspondence. As the store got busier and we started to expand my job description grew and grew and I took on the roles of about half a dozen people. In the last 2 years we’ve been doing some shuffling of staff and have now found our ‘happy place’. Whilst this was all happening we were re working things behind the scenes drastically and this is how I got my many job roles. I’ve built and launched two websites (one just recently) and manage online ordering and sales. I run our facebook page (this is far more work than it seems) and co-ordinate with many bloging mum’s and housewives to deliver them their specials each week for their meal planning. I cost all of our products which you, our customers, purchase daily. I source products for our weekly specials and for special orders. I manage all of the stock ordering from the meat to the milk to the garbage bags for the bins. I’m our company representative and liaise with the many restaurants, cafes and hotels that we supply to get them the products they want when they want them. I ‘m the creator of our weekly newsletter and now this blog! All of this whilst being the book keeper.

To put it simply, the butchers butcher, the delivery driver delivers and i do everything else!

It’s a lot of work but it’s what needs to be done to keep everything running smoothly and I’m more than willing to do it. In staying that, without the butchers all of my jobs are a null and void. No butcher, no product!

If there’s anything you need to know, I’m normally the one with the answer, so ask away!

Anyway let’s get to the point. Why am I running this blog?

Many of our customers always buy the same thing and cook generally the same meals week after week. Not because they like it but because their not sure how to cook other cuts of meat. That’s where I come in. Each week I will be trying and testing recipes using our weekly specials and also using less popular and in expensive cuts of meat.

We’re going back to basics! Fresh Meat and produce sourced ONLY from local business’s. Healthy meals that don’t take all day to cook. Food that the kids will love (I’ve got a big kid at home who’s fussier than the little ones and the recipes will be tested on him). Recipes that are Allergen friendly and can be adapted sightly to suit any household.

Stay tuned for my very first recipe which has a cheeky little twist to make sure your kids eat their veges!

Sam.

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