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Recipes

racipees_1

THE PERFECT STEAK

Ingredients:

2 X Aged Porterhouse Steaks

Salt & Pepper

1 tsp Olive Oil

Method:

Bring Steaks to room temperature.
Rub Steaks with Olive Oil and season with Fresh Salt and Cracked Pepper.
Place on Hot BBQ Grill or Frying Pan and cook for 3 minutes then turn and cook for a further 3 minutes.
Remove and cover with foil and leave for 3 minutes.
Serve with a knob of Garlic or Herb Butter.
Serves 2 people

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GAMMON

English Gammon Ham is the cut from the leg of a pig. Which is cured and air dried then cut into Steaks. The Gammon Steak can be fried, grilled, BBQ or oven baked.

Ingredients:

4 X Thick Slices of Gammon Ham

1 X Tin of Slice Pineapple Rings

Method:

Place Gammon Ham on baking tray and pour over juice from Pineapple Rings.
Place in oven on 180 degrees for around 10 minutes turn over and add the Pineapple Rings and cook until golden brown.
Serve with boiled new Potatoes and Peas.
Serves 4 people

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QUAIL WITH ROSEMARY & LEMON

Ingredients:

5 X Quail

1 X Lemon

3 tlbs Olive Oil

1 X bunch of Rosemary (Chopped)

Method:

Grate Lemon rind and add to chopped Rosemary and Olive Oil. Mix well.
Season with Fresh Salt and Cracked Pepper.
Spatchcock Quail (cut with scissors down back bone and flatten with palm of hand)
Add Quail to marinate and leave for approximately 2 hours.
Cook on Hot BBQ Grill until golden brown.
Serves 5 people

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TURKEY

Method:

Cover Turkey with Butter and rub in Fresh Salt and Cracked Pepper.
Place Turkey on baking tray and cook for 45 minutes per kg.

Remove from oven and cover with foil and leave to cool.

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SLOW COOKED PULLED PORK

Method:

Place Pork in slow cooker with ½ cup of Apple Juice and set for 6 hours on low. When cooked remove Pork form slow cooker and place on oven tray and roast for 20 minutes in 180 degree oven.

Remove and shread Pork with two forks.With the remainingstock from the slow cooker place into saucepan and reduce until thick.Serve in fresh bread roll with sauce and coleslaw.

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ROAST PORK

Method:

Put oven on maximum (220 degrees)

Salt Pork Rind

Place in oven for 20 minutes.

After 20 minutes turn oven down to 180 degrees.

CHRISTMAS HAMS

Method:

In a pot of cold water add a few peppercorns, cloves, staranise and cinnamon.
Place Ham in cold water and bring to the boil. Boil for 10 – 15 minutes.
Remove for heat and allow to cool.
Remove the skin if any.
Cover with English Marmalade or glaze of your choice.
Place in oven on 180 degrees for 30 – 40 minutes.
Can be eaten hot or cold

RABBIT WITH GARLIC & PEPPERS

Ingredients:

1 X Rabbit (Portioned)

1 X Red Pepper (Capsicum)

1 X Green Pepper (Capsicum)

Salt & Pepper

½ cup Olive Oil

2 cups Masarla Wine

1 X head of Garlic (Crushed)

4 X medium parboiled Potatoes

Method:

Mix Garlic, Olive Oil & Masarla Wine with Fresh Salt and Cracked Pepper.
Add Rabbit and marinate for approximately 3 hours.
Slow cook Rabbit in oven on 140 degrees for 2 hours.
Cover Rabbit with sliced Peppers and Potatoes and cooked until Potatoes are golden brown.
Serves 4 people

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DUCK WITH ORANGE

Ingredients:

1 X size 20 Duck

Salt & Pepper

Sauce:

1 tlbs Sugar

1 tlbs Cider Vinegar

½ cup Orange Juice

2 Oranges Segmented

Method:

Preheat oven to 180 degrees.
Season Duck with Fresh Salt and Cracked Pepper and place Duck in baking rack and roast for 45 minutes or until juice runs clear.
Mix together Sugar, Cider Vinegar & Orange Juice in a saucepan and bring to the boil.
Simmer until it reduces by half. Add the Orange Segments and poor over Duck and roast for a further 20 minutes basting continuously.
Remove from oven and allow to rest.
Serves 4 people

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