Roast Beef and Yorkshire Puddings!

We have employed a UK couple Andrew and Suzanne Boothroyd, who have moved over to Australia to work in our company.

We have employed a UK couple Andrew and Suzanne Boothroyd, who have moved over to Australia to work in our company. The weather is starting to cool down now, so we decided to cook something warm and hearty!

Roast Beef and Yorkshire Puddings (Suzanne's family recipe)

There was 10 of us for Dinner, so I bought a 3kg ribeye Roast with the bones still attached.

To the meat add cloves of garlic and cover with lots of cracked black pepper. Seal the meat first in a hot oven for 15 minutes and then turn it down to a moderate temperature and cook in the oven for an hour. Take the meat out of the oven, cover with foil and rest for 20 minutes.

Gravy

Drain off the juices from the meat into a saucepan and add 2 tablespoons of flour, a cup of red wine and half a cup of vegetable stock. Blend this altogether with a teaspoon of jam, if you like your sauce a little sweeter.

Suzanne's homemade Yorkshire puddings

 

For 4 people (we doubled this recipe)

 

Ingredients

75g plain flour

2 eggs

75ml milk

55ml water

salt & pepper

oil for the tins (my mum uses lard)

Method

Mix the flour, milk, water, and eggs together in a large bowl and add some salt & pepper to season. Put the yorkshire pudding tins in the oven, at 220 degrees Celsius for about 15 minutes, before you add the mixture so that the oil is really hot. Pour the mixture in to the tins and cook for 15 to 20 minutes until golden brown and puffed up. 

Serve with horseradish potato mash (add a couple of tablespoons of horseradish cream to the Mash), steamed green peas, carrots, and Suzannes' yorkshire puddings.

Our Cabernet Sauvignon and Tempranillo.

 

 

Smokin' Pork (Southern Style)

We have got ourselves a new large smoker cabinet and we did this recipe on the weekend

We have got ourselves a new large smoker cabinet and we did this recipe on the weekend.

Firstly we had our own salamis that we smoked using our shaved wood chips, from the wood planks that come out of the wine tanks. The Salami is now ready to use in paellas.

We then did a Smokin' Pork (southern style)

Pork (whatever cut you like and size dependent on how many people the recipe is for)

Smoky Paprika

Cumin

Brown sugar

Garlic

Cayenne pepper/Chilli powder

Salt

Smokey BBQ sauce

Coleslaw

Corn

Sweet Potatoes

Method

Firstly cover the pork with a dry rub blend of, smoky paprika, cumin, brown sugar, garlic, cayenne pepper or chilli powder and salt. Rub all over the pork and let it rest for at least a couple of hours or overnight in the fridge.

Take it out of the fridge an hour before you are going to cook it so it is room temperature. Cook in a moderate oven for half the cooking time (depends on the size and cut of the meat) and then place in the smoker for 40 minutes. If you don't have a smoker complete the cooking in the oven. If you use ribs, cook in the oven for 20 minutes and then 20 minutes in the smoker. If cooking a roast it can take 1-3 hrs in the oven and then 1-2 hrs in the smoker.

We used half oak wood chips and charcoal in the smoker and added whole bulbs of garlic too, cook these until there soft and serve on the side of the pork. Serve with Smokey BBQ sauces, coleslaw, corn and mashed sweet potatoes.

Our Shiraz Malbec goes really well with this Pork dish.

Peaches cooked with jack Daniels whisky!

Peaches

70g Melted Butter

1/3 Brown sugar

¼ of Jack Daniels Whiskey

Ginger nut biscuits

Cream

Method

Cut the peaches in half and place in a greased baking tray. Then make a mixture of 70 grams of melted butter, 1/3 of a cup of brown sugar and a ¼ of a cup of Jack Daniels whisky, pour over the peaches, cover them with foil and bake in the oven until soft.

Take off the foil and crush ginger nut biscuits over the top and cook for a further 10 minutes until slightly toasty. Serve with cream.

Serve this dessert with our Moscato
 

PHO Soup from Vietnam!

We have just arrived back from Vietnam, where we had some amazing food. One of the most famous dishes in Vietnam is there PHO soup that you can eat at any time of the day!

We have just arrived back from Vietnam, where we had some amazing food. One of the most famous dishes in Vietnam is there PHO soup that you can eat at any time of the day!

Usually it is made with beef broth, but Varn made it for us with chicken broth.

She arrived from the market with, fresh pork, chicken and lots of herbs, Vietnamese mint and corainder.

PHO (Simply pronounced Fuh)

1 Litre chicken stock
4cm piece of fresh ginger, peeled and halved
2 star anise
3 teaspoons of light soy sauce
1 tablespoon of fish sauce
2 cups of rice noodles (pad thai) your choice of noodle
2 tablespoons of lime juice
2 cups of sliced cooked pork
1/2 cup of fresh mint leaves
1/2 cup of fresh coriander leaves
2 green onions, thinly sliced
Red Birdseye chili and lime wedges, and fresh diced garlic to serve.

Method

Place the stock in a saucepan with ginger, star anise, soy sauce and the fish sauce. Bring to the boil, then reduce the heat to low. Cover and simmer for 20 minutes.
Meanwhile, prepare the noodles according to the instructions on the packet, and then drain well.
Divide the noodles among warmed soup bowls, then top with sliced pork fillet, mint, onions and coriander.
Pour over the hot soup mixture (the heat will gently cook the meat) and top with chili, lime juices and fresh garlic.

Our sweet Moscato would go well with this lovely soup.

Pork Meatballs over Laksa Soup

We have been very busy the last couple of weeks with entertaining overseas guest, from China, Germany and USA.

We have been very busy the last couple of weeks with entertaining overseas guest, from China, Germany and USA. We have mainly been providing them with our pork and our goat, and fresh fruits and vegies from our garden/orchard.

One quick dish I did was steaming Asian pork meatballs over a Laksa soup. I have a steamer with a reasonable size base that I cook the soup in the bottom (where you usually only boil water) and have the meatballs steaming above, getting all of the lovely flavours infusing through.

For the Meatballs
• 500g pork mince
• 4 shallots, ends trimmed, thinly sliced
• 5 water chestnuts, finely chopped
• 1 garlic clove, crushed
• 1/4 cup chopped fresh coriander leaves
• 3 teaspoons soy sauce
• 3 teaspoons oyster sauce
• 1 teaspoon sesame oil
• 1 egg, lightly whisked
• 40g (1/4 cup) plain flour
• Steamed rice and Asian greens to serve with, or you can place in the Laksa to make it an all in one main dish.

First of all combine the mince, shallots, water chestnuts, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball and roll in seasoned flour, with salt and pepper and place in the steamer. Place baking paper between the layers.

Laksa Soup
Fry 1 diced onion, 2 cloves of garlic, 1 teaspoon of fresh ginger in a tablespoon of olive oil in the pan of your steamer. Then add 1 full jar of Laksa paste(400mls) with 3 cups of Chicken or vegetable stock, 400ml of coconut milk and 125ml of coconut cream. Place the steamer on top, bring to the boil and let it simmer for half an hour or until the pork meatballs are all cooked through.
Whilst that is cooking, get your soup bowls ready with the following items divided between them. You can have it as an entrée, if you have lots of people or if you only have 4-6 you can have it as a main dish.

• 100g mung bean vermicelli noodles (cellophane or glass noodles)
• A kaffir lime leaf in each
• 2 cups of (110g) bean sprouts
• 1/2 cup coriander leaves
• 1/2 cup Vietnamese mint leaves
• Cooked prawns, diced chicken
• Sambal oelek and lime wedges, to serve

This dish goes nicely with a glass of our Riesling or Sauvignon Blanc

Leftover Sausage Curry

It's been really busy at our house recently with lots of dinner parties with friends, relatives and business partners.

It's been really busy at our house recently with lots of dinner parties with friends, relatives and business partners.

Please see below a recipe I did on Sunday night, after a BBQ we had for 20 people on Saturday night.

Leftover Sausage Curry
Fry in 1 tablespoon of olive oil, the following ingredients;
1 diced onion
1 tsp. grated ginger
2 tsp. crushed garlic
1 tsp. turmeric powder
1 tsp. Garam Masala
1 tsp. coriander powder
1 tsp. Cumin
1 tsp. dried chilli or more if you like it hot.

Fry this all together, until golden brown. It's important to cook your spices first, as it brings out the flavour in them. Even better if you mortar and pestle the seeds of the above spices, before frying.

Then add a dozen leftover sausages diced, as these are already cooked, you just need to cover them in the spices, then add a can(400gm) of chopped tomatoes and a can(400gm) of coconut milk. Let this simmer until heated all the way through and the flavours have soaked into the sausages. This should take approximately 20-30mins.

Serve with Pilau rice
1 cup Basmati rice
2 cups chicken stock
1 tsp. olive oil
1 tsp. turmeric
1 tsp. Garam Masala
1 bay leaf.
1 tsp. crushed garlic

Place the chicken stock and spices in a saucepan and cook the rice for 12 minutes until light and fluffy.
Whilst the rice is cooking, fry up 1 thinly sliced onion, in 2 tsp of olive oil, until golden and caramelised. Spread out on a baking tray and place in a preheated 180°c oven for about 10 minutes until it is crunchy, then toast 1/4 of a cup of Salted Cashews.
Combine the onion and cashews and sprinkle on the top of the rice for serving.
Serve with a green salad, Cucumber and Yoghurt and red chillies for those who like it hot.

Enjoy with a glass of Rose.

Festive Christmas Turkey Lunch!

For Christmas, a must have is Turkey, but you don't necessarily have to cook a whole one.  This is a simple recipe, that is easy to do.
 

Turkey in a Pot

One turkey breast, size dependent on how many people you are having for lunch. Ask the butcher to make sure it is secured with string, so it holds better for carving.

Use a heavy based pot, such as Le Creuset. Melt 50gms butter and 2 tablespoons of Olive oil in the pot.  Place the turkey breast down skin side first and brown for a couple of minutes, then turn sealing all of the meat.

Add the zest of 2 lemons, a couple of sprigs of thyme and sage, salt and pepper and 3 cups of chicken stock to the pot and place the lid on top to seal.

Turn the heat down low and let it simmer for 40minutes, check on the progress and cook for longer if necessary, this will depend on the size of the Turkey breast. 

Once cooked, drain off the juices through a sieve to make the gravy.  Keep the turkey in the pot to keep warm until ready to serve.

Pancetta and Cranberry individual stuffing's

Whilst the turkey is cooking, you can make the stuffing.

Using a muffin tin, oil them first and then place thin slices of Pancetta to make a cup.

To make the stuffing to go inside melt 50gms of butter and add 2 tablespoons of olive oil, and fry 1 onion and 1 garlic clove diced. Then add a cup full of chopped parsley, thyme and sage, salt and pepper, and 1 cup of cranberries and combine until soft. 

 

Then add 3 cups of fresh sourdough bread crumbs, 2 eggs and pour over 100gms of melted butter, combine and add to the pancetta cups, firming down to take the mould of the tins. Cook them in the oven at 180c for 20-30 mins until golden brown.

Gravy
Make a roux with 50gms of butter and with 3 tablespoons of flour, melt the butter and add flour whisking quickly to combine with no lumps. Then gradually add the juices from the turkey until the desired thickness you like your gravy.

Hope you enjoy with a glass of delicious Shiraz

Have a wonderful Christmas from the PEACE Family.

Wishing you all the best for 2014. 

 

Marinated Pork with side dishes

Andrew and I (with our daughter Sylvia) spent the winter up in the Snow area of Victoria. It was a great 14 weeks of enjoying skiing in the cold and snow.

Andrew and I  (with our daughter Sylvia) spent the winter up in the Snow area of Victoria.  It was a great 14 weeks of enjoying skiing in the cold and snow.  We slaughtered 2 pigs a few weeks ago, so we have been eating quite a lot of Pork, so why not try out my pork marinade and side dishes.

Pork  Marinade

This marinade can be used on pork fillets or pork chops.

2 tablespoons Brown Sugar

2 tablespoons Soya Sauce

1 tsp garlic

1 tsp Cumin

1 tsp Garam Masala

Add chilli to your liking

Combine all these ingredients together in a dish and place the pork chops/fillets in and rub the marinade all over them until they are covered, leave them in the dish marinating for a minimum of one hour.

You can then bake, fry or BBQ the chops/fillets.  Cook them until they go a nice golden colour.

This is great served with a Cabbage dish or Fennel salad with Coriander.

Cabbage Saute

For the cabbage sauté, fry 1 diced onion and a tsp of fennel seeds, in 1 dessertspoon of olive oil.

Add the sliced cabbage, and keep stirring until combined.  Add 1/2 a cup of white wine and 1/4 of a cup of apple cider, seasoning with salt and pepper.

Put a lid on the frying pan and turn the heat down low, cooking to the firmness you prefer.  I like mine still with abit of crunch.  Before serving add 1/2 a cup of chopped fresh Parsley.

 Fennel and red onion salad.

Slice fennel and red onion and present in dish alternatively.

Then mix the following ingredients in a bowl and pour over the salad;

1 tsp seeded mustard

2 tbsp of white balsamic

4 tbsp of olive oil

juice of 1 lemon.

Salt and pepper

Finish the salad with 1/2 a cup of chopped Coriander.