Posts Tagged ‘meat’

The Best Cut Of Steak For The BBQ

Monday, March 31st, 2014

You may know all the right cooking methods to perfect your steak but there are certain cuts of meat that may taste better than others. For great results, read ‘The Best Cut Of Steak For The BBQ’

T-Bone Steak: This large piece of loin steak has a T-shaped bone and little to no fat making it perfect for the bbq. It’s rich, tender and flavorsome.

Fillet Steak: The eye-fillet and tenderloin is the most tender cut of steak which is great for a bbq.

Scotch Fillet: Rib-fillet once cooked is juicy and tender, making it one of the most popular cuts of meat. It can taste that extra special when marinated before being cooked on the bbq.

Sirloin Steak: A favourite amongst beef lovers, the sirloin also known as a porterhouse steak is a tender cut of meat best suited for high cooking temperatures such as on a bbq, pan-fry and stir-fry.

Beef Ribs: Yes ribs are not a cut of steak but we wanted to include one of our favourite beef bbq options that is most often overlooked. Simmer beef ribs, drain excess water and add a delicious marinade the day before cooking them on the bbq.

Beef Patties: Again not a cut of steak but a perfect piece of beef for adults and certainly the kids at the next bbq. Beef Patties cooked on the bbq then served with salad or on a fresh bread-roll is wonderful for Summer and bbq parties.

Top Tip! Our favourite marinade for bbq scotch fillet – combine 2 tbsp olive oil, 2 tbsp soy sauce, 2 tbsp red wine, 2 tbsp tomato sauce, 2 garlic cloves (crushed), ground peppercorns and 1 tsp chilli flakes (optional). Marinade at least half an hour before cooking.

Read here for more tips on cooking the perfect steak

Simon’s Guide To Casseroles

Thursday, March 20th, 2014

When it comes to Autumn and Winter, we cannot go past a slow-cooked casserole and how could we with the wonderful smells that fill the house during the day, the ease of cooking and delicious flavour on the table that very night. Read on for our guide to casseroles.

 

Casserole, French for “saucepan”, refers both to the meal as well as the dish it is cooked in. A casserole dish is deep, ovenproof with a tight fitting lid. The heat surrounds the dish making the food cook evenly throughout, not just from the bottom up.

It’s a classic meal that is perfect for all as it’s time and budget friendly. Casseroles require next to no effort for preparation, use cheaper cuts of meat that when slow cooked turns into the most tender, hearty and flavoursome meal.

Our top tips for casseroles are;

1. Cut to size – cut all your ingredients such as meat and vegetables into similar sizes to ensure they cook evenly.

2. Know your cuts – Lamb; shank, neck chop, chump. Beef; flank steak, chuck, rump roast, topside. Pork; belly, diced pork shoulder, forequarter chops. Chicken; diced, wings, drumsticks. Veal; Osso Bucco.

3. Coating – coat the meat in flour just before cooking. Don’t coat too early as the meat will absorb the flour and ruin the texture. Coating the meat in flour will thicken the casserole sauce later.

4. Batch work – brown meat in batches separately before adding vegetables, herbs or liquids. If you add too much in at once, it will cook in it’s own juices and become tough.

5. Fill it up –  be sure to add plenty of extras other than meat such as onion, carrot, potato, celery, sweet potato, bacon even prosciutto. Add quickly cooked produce such as beans or peas towards the end of cooking to avoid mushiness and lack of flavour. Add liquids like stock, wine, and tinned tomatoes.

6. Cover up – put the lid on the casserole and bake in oven according to your recipe. Remember, cook gently for tender meat.

 

Guide To Freezing Meat

Saturday, March 8th, 2014

Our Butcher’s are frequently asked tips and questions regarding Freezing Meat. Read on to find the answers to our commonly asked questions, in our Guide To Freezing Meat.

When Should I Freeze My Meat? You should try to freeze food as soon possible to ensure the safest food quality as well as best freezing time.

Why Should I Freeze My Meat? Isn’t it better to have fresh? Yes! We love fresh produce at Simon’s however we understand that buying meat it bulk can be cheaper therefore freezing to preserve the meat, can be ideal for families. It allows you to always have a meal on hand, whenever you need it.

How Do I Store My Meat In The Freezer? It’s best to store meat in your meals portion size so that you only defrost, what is needed. Wrap meat using good quality freezer bags and be sure to expel as much air as possible to prevent freezer burn. Tip: Clearly mark what the meat is and the date it was frozen.

How Long Can I Freeze Meat For?

  • Sausages: 2 Months
  • Mince: 2-3 Months
  • Diced/Strip Meat: 2-3 Months
  • Steak: 3-4 Months
  • Roasts: 4-5 Months
  • Corned Beef: 3-4 Months

Is There Anything I Cannot Freeze? Meats that have stuffing in them, should not be frozen as the raw juices are absorbed into the stuffing, causing bacteria.

How Do I Defrost Meat? Place meat on a plate or container to catch any juices whilst defrosting. Do not defrost meat in water or on the kitchen bench at room temperature, this leads to bacteria growth and possible food poisoning. Meat should be defrosted in the fridge for at least 8 hours. It may require more time depending on the size and cut of meat.

 

How To Roast a Leg of Lamb

Thursday, June 13th, 2013

 

The roast is a perfect meal on a cold winters night and whether you’re a beginner or an experienced cook in the kitchen, this post will be useful for all thinking “How to Roast a Leg of Lamb”.

Read on for step by step techniques which are easy to follow, and show how versatile and easy Australian Lamb can be to get the very best result every time, which is delicious!Watch movie online Logan (2017)

Understanding the methods of roasting lamb can help anyone become a better cook, and take the hassle out of preparing a meal. This recipe is sure to impress your friends and family – if they ask how you did it we’ll keep your secret!

 

Ingredients

  • Leg Of Lamb (ask your friendly butcher to trim a leg of lamb to your liking)
  • 1 Garlic Clove (crushed/thinly sliced)
  • Fresh Rosemary
  • Olive Oil

Cooking Instructions

  1.  1. Weigh the Leg of Lamb and calculate your cooking time; allow 25 to 30 minutes per 500g.
  1.  2. Add some flavour and season your roast. Rub crushed or thinly sliced garlic over the leg and  then pierce the lamb in 12 places. Press sprigs of rosemary and slices of garlic into each cut.
  2.  *You can use thyme instead of rosemary if you like.
  1. 3. Brush the roast with olive oil and rub with salt and pepper to your liking.
  1. 4. Place the roast on a rack in your baking dish (this allows the meat juices to drain from the roast and it will brown more evenly). Put in a moderate oven at 180 degrees for the calculated cooking time. Juice will collect in the bottom of the dish, this is great to baste your roast with around every 20 minutes.
  1. 5. Once the lamb is cooked remove from the oven and cover with foil, let it rest for 15 minutes. Resting allows the juices to settle in the roast and you won’t lose this moisture when carved.
  1. 6. Use a sharp knife and carve across the grain of the meat, serve with roast vegetables and use the leftover juices to make delicious gravy to enjoy with your meal.

  1. REMEMBER: Whatever piece of meat you’re roasting – you can cook the vegetables underneath; think of potatoes, sweet potato, pumpkin, parsnip or onion. You’ll get a more wholesome flavour as the vegetables start to caramelise, go soft and pick up a lot of those sweet meat juices.

 

HOT TIP: A meat thermometer is a valuable instrument you can use to ensure your meat is cooked to perfection. Push the probe into the thickest part of the meat, but not touching the bone. Rare will be 60 degrees, medium 65 to 70 degrees and well-done will be 75 degrees.

I hope these simple steps have helped you on “How To Roast A Leg Of Lamb” and your next attempt at the PERFECT ROAST. I’m certain they will – good luck and happy cooking!

How to roast a leg of lamb?

Prime Australian Lamb Available at Butchers Simon’s Gourmet Gallery, Chapel Hill.

 

 

Simon’s Favourite Meals: Easy Dinner Recipe #3 Fillet Mignon

Friday, July 27th, 2012

 

Here’s the third part of our Simon’s Favourite Meals: Easy Dinner Recipe series–simple, fuss-free meals put together by our staff at home using the fresh ingredients from our store. The fillet mignon recipe may seem too simple to be true…but this is one of our Manager’s favourite meals to put together after a long day at Simon’s Gourmet Gallery.

 

Ingredients

Fillet Mignon–a beautiful eye fillet steak wrapped with bacon, seasoned with pepper and mild American mustard. Available at our butcher department at Chapel Hill

1 pack of prepped roast vegetables–available at our produce department fridge

 

Method

1. Bake fillet mignon for 25 minutes at 180°C (conventional)
2. Roast a pack of  our Gourmet Roast Vegetables for approximately 25 – 30min at 180°C (conventional)

Cheeky recipe variation: scrap off the mustard before baking and top with your favourite sauce (mushroom, smokey steak, barbecue, etc) when serving to change up the flavours– just so you can repeat the dish and introduce new flavours to the table!

 

More easy dinner recipes

 

 

Simon’s Favourite Meals: Easy Dinner Recipe #2 Thai Red Curry Noodles with Green Apples and Pineapples

Friday, July 27th, 2012

Next up on our Simon’s Favourite Meals: Easy Dinner Recipe series, featuring easy, fuss-free meals which our staff members often put together at home, is Thai red curry noodles with green apples and pineapples using Marion’s Kitchen Thai Red Curry Paste by Marion Grasby from Masterchef 2010, series 2 and Masterchef All Stars Australia 2012.

 

 

Ingredients
Marion’s Kitchen Thai Red Curry Paste
Lean chicken strips
Fresh Thai basil or mint (for garnishing)
½ Red capsicum
½ zucchini
1 handful of cubed pineapples
1 handful of Granny Smith green apples
Vermicilli noodles (or jasmine rice)

 

 

Method

1. Follow the step-by-step instructions on Marion’s Kitchen Thai Red  Curry Paste. The curry paste kit comes with coconut milk, fish sauce, bamboo shoots and dried herbs

2. Add pineapple, apple, capsicum and zucchini after adding the meat

3. Serve in a bowl with vermicelli noodles (or jasmine rice)

 

More recipes

Osso Bucco Recipe

Friday, July 27th, 2012

Simon’s Gourmet Osso Bucco Recipe

In this post, our Head Butcher shares his all-time favourite Osso Bucco recipe using ingredients from our gourmet butcher and grocer store. Enjoy!

 

 

 

Ingredients
1.5 kg Osso Bucco veal
1 large brown onion (finely diced)
4 cloves of garlic (finely diced)
1.5 litres Moredough veal/beef stock
1 tin diced tomato
1 red capsicum (finely diced)
3 bay leafs
Salt
Pepper
Jacket potatoes
Pumpkin
Cauliflower
Flour
Butter

Method

1. In a heavy base fry pan, melt butter, enough to just cover bottom of pan

 

2. Roll osso in flour, season with salt and pepper, brown all sides in pan

 

3. In a separate casserole dish, line the bottom with hard vegetables (potatoes, pumpkin and cauliflower) enough to make a good base, place browned osso on  top

 

4. In the same pan, add cooking oil and cook the onions.  Add garlic and cook until light in colour. Put in the bay leaves and capsicum. Cook for three minutes, add tomatoes and fresh basil, top up   casserole dish with stock until all the contents are nearly covered. Cover with lid or alfoil and slow roast at 180°C for at least two hours.

 

Tip: The longer and the slower the roasting time, the more flavoursome the dish will become
Osso Bucco Recipe