Roasted Leg of Lamb

Roasted Leg of Lamb

Nothing says “dinner is served” like this delicious classic English meal!
 
Total Time:
1 hour 50 mins
Prep: –
Cook: –
Ingredients Serves 5
Roasted Leg of Lamb
Lamb leg
3.5kg
Olive oil
3 tbsp
Cloves garlic
7-8
Fresh rosemary
3-4 stems
Method
Roasted Leg of Lamb

Step 01

Set the lamb in a rack inside a roasting pan, before rubbing the lamb with olive oil. Season with salt and pepper for a balanced flavour.
Step 02
Broil the lamb for 5 minutes or until lamb leg looks seared and browned. Position a rack below so that the top of the meat is a few inches from the broiler element. Flip it over and broil the other side for another 5 minutes.
Step 03
Mince the garlic and rosemary. This is the marinade.
Step 04
Top it with garlic and rosemary, remove the lamb out from the oven and set oven to 160˚C. Reposition the oven rack to the middle of the oven.
Step 05
Flip the lamb leg over and again rub the top with the marinade. Cover loosely with foil and cook for an hour.
Step 06
Remove the foil after an hour, set temperature to 50-80˚C, and let it rest inside the oven for another 20 minutes making it medium-rare to medium. Allow to rest for 15 minutes before carving it.

Take the chilled lamb out of the refrigerator an hour before cooking. This enables the lamb to cook faster.

Roast Beef

Roast Beef

Get creative and create your own special dish based on this basic roast beef recipe!
 
Total Time: 75 minutes
Prep: –
Cook: –
Ingredients Serves 5
Roast Beef
Quality sirloin beef
1.5kg
Medium onions
2
Carrots
2
Celery
2 sticks
Bulb garlic
1
Fresh thyme, rosemary and bay leaves
1 tbsp
Olive oil
1 tbsp
Sea salt
To taste
Black Pepper
For taste
Method
Roast Beef

Step 01

Thaw beef for 30 minutes.
Step 02
Wash and roughly chop the vegetables.
Step 03
Break the garlic bulb into cloves and leave it unpeeled.
Step 04
Pile all vegetables, garlic and herbs in the middle of the roasting pan and drizzle with olive oil.
Step 05
Drizzle beef with oil. Add salt and pepper, rubbing it thoroughly.
Step 06
Place beef on top of the vegetables.
Step 07
Preheat oven to 200°C, cook beef for 1 hour until medium-rare.
Step 08
Baste the beef halfway through cooking and baste the vegetables too. If it looks too dry, try adding a splash of water to the tray to stop it from getting burnt.
Step 09
Once the beef is cooked, transfer to a cutting board and let it rest for 15 minutes under the aluminum foil, before cutting and serving it.

Serve the roast beef leftover in sandwiches and or use it to make beef hash the next day!

Classic Scones with Jam and Clotted Cream

Classic Scones with Jam and Clotted Cream

Bright purple pancakes for a hearty weekend brunch.
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 8
Classic Scones with Jam and Clotted Cream
Self-raising flour + extra for dusting
350g
Salt
¼ tsp
Baking powder
1 tsp
Butter, cut into cubes
85g
Castor sugar
3 tbsp
Milk
175ml
Vanilla extract
1 tsp
Squeezed lemon juice
1
Beaten egg
1
Jam and clotted cream
For topping
Method
Classic Scones with Jam and Clotted Cream

Step 01

Heat oven to 220°C.
Step 02
Mix the flour with salt and baking powder in a large bowl. Add the butter, then rub in with your fingers until it looks like fine crumbs. Stir in the sugar.
Step 03
Put the milk into a jug and heat in the microwave for about 30 seconds until warm. Add the vanilla and lemon juice, then set aside for a moment.
Step 04
Put a baking sheet in the oven.
Step 05
Make a well in the dry mix, then add the liquid and quickly combine it with a cutlery knife.
Step 06
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s smoother. Pat into a round about 4cm deep.
Step 07
Dip a 5cm smooth-edge cutter into some flour, and plunge into the dough. Then repeat until you have four scones. Press the remaining dough back into a round, and cut out another four.
Step 08
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Step 09
Bake for 10 minutes until risen and golden on the top.
Step 10
When serving, top it off with jam and clotted cream.

Save it for another day by freezing it once it’s cool.

Spinach & Salmon Burger

Spinach & Salmon Burger

Packed with iron and omega-3, this burger recipe is super tasty, and healthy!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 3
Spinach & Salmon Burger
Salmon
6 fillets
Garlic, finely chopped
4 cloves
Soy sauce
5 tbsp
Honey
1 tbsp
Olive oil
2 tbsp
Fresh lime juice
½ cup
Onion, chopped
1
Fresh ginger
2 tbsp
Spinach
2 cups
Eggs
2
Salt and pepper
To taste
Method
Spinach & Salmon Burger

Step 01

Mix soy sauce, garlic, lemon juice and honey together. Marinate salmon in mixture, and refrigerate for one hour.
Step 02
Prepare oven or outdoor grill. Cook salmon on each side for 5 minutes or until crisp on edges. Let it cool.
Step 03
Using a fork, remove the skin and flake salmon into bite-size pieces.
Step 04
In a large skillet, fry onions on low heat until translucent and slightly golden. Add ginger and cook until fragrant.
Step 05
Raise heat and add spinach until wilted. Set aside and cool.
Step 06
In a large bowl, mix spinach mixture and flaked salmon. Add eggs, then salt and pepper to taste.
Step 07
Form palm-shaped patties and arrange on a greased baking sheet. Refrigerate to set.
Step 08
In a large skillet, fry burgers with a touch of olive oil to brown each side.
Step 09
Transfer burgers to oven and finish cooking.

Pair your salmon burgers with some warm buns and guacamole, for a delicious lunch treat!

Rosemary Mackerel

Rosemary Mackerel

A fresh and tasty way to enjoy a fish meal.
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 3
Rosemary Mackerel
Olive oil
2 tbsp
Unsalted butter
2 tbsp
Mackerel fillet
1
Fresh rosemary, chopped finely
1 sprig
Salt & ground black pepper
To taste
Lemon
½
Fresh basil leaves
For garnishing
Olives, pitted
100g
Garlic, chopped finely
1 clove
Olive oil
2-3 tbsp
Method
Rosemary Mackerel

Step 01

Heat pan. Add butter and some oil (so that the butter doesn’t burn).
Step 02
Add mackerel fillet and sprinkle it with rosemary, adding salt and black pepper.
Step 03
Fry for approximately 2 minutes on each side, or till it turns opaque.
Step 04
Squeeze lemon over it, and remove from the pan.
Step 05
Blitz olives, garlic and olive oil for the dressing.
Step 06
Pour dressing over the fillet and garnish with fresh basil leaves.

Serve this alongside a lovely leafy salad for a balanced meal!

Hearty Lamb Stew

Hearty Lamb Stew

Warm your family members’ hearts with this traditional Irish recipe.
 
Total Time:
3 hours 45 mins
Prep: –
Cook: –
Ingredients Serves 4
Hearty Lamb Stew
Celery, sliced
2 sticks
Medium sized onions, chopped
2
Carrot, sliced
2
Rosemary
3 sprigs
Olive oil
2-3 tbsp
Diced stewing lamb, cubed
500g
Plain flour
1 tbsp
Lamb or vegetable stock
500ml
Tomato, chopped
350g
Salt & pepper
To taste
Method
Hearty Lamb Stew

Step 01

Using a stockpot on medium heat, fry all vegetables with olive oil and rosemary for 10 minutes.
Step 02
Add meat and flour.
Step 03
Pour in the stock together with the tomatoes.
Step 04
Keep stirring, and season with salt and pepper.
Step 05
Bring to a boil and put the lid on for a slow simmer, or cook in an oven for two and a half hours.
Step 06
Remove lid for the final half an hour, adding a splash of water if it looks dry.
Step 07
Cook until the meat is tender.

You may also prepare this a day ahead, refrigerate, and heat it up the following day.

Mussels in White Sauce

Mussels in White Sauce

Impress your guests with this easy-to-prepare classic French recipe.
 
Total Time: 65 minutes
Prep: –
Cook: –
Ingredients Serves 4
Mussels in White Sauce
Mussels, scrubbed and cleaned
900g
Dry white wine
1/2 cup
Butter
2-3 tbsp
Minced shallots
1/4 cup
Minced garlic
1 tbsp
Flour
2 tsp
Parsley, minced
1/4 cup
Method
Mussels in White Sauce

Step 01

Place mussels in a bowl of salted water (1 tablespoon of salt for every 4 cups of water) for 10-15 minutes.
Step 02
Put ½ cup of dry white wine in a large pot, and add mussels. Cover and bring to a boil.
Step 03
Let the wine reduce in 5-7 minutes. (Don’t overcook!)
Step 04
Remove the shells from the pot, but don’t discard the water.
Step 05
Let the water in the pot settle for a minute before gently pouring out the cooking water in a measuring cup. Leave the grit in the pot to discard later. Use a sieve to remove the grit.
Step 06
Melt butter in a medium sized pan, add shallots and cook until translucent.
Step 07
Add garlic and cook for a minute.
Step 08
Add a teaspoon or two of flour to make the gravy thick, stirring to combine.
Step 09
Slowly add a cup of filtered mussel cooked water, creating a smooth sauce, add minced parsley.
Step 10
Place mussels in serving bowls. Pour the sauce over the mussels, and serve with crusty bread for sauce dipping!

Pair these mussels with a frisée salad dressed with red wine vinaigrette for a balanced meal!

Homemade Chili Cheese Fries

Homemade Chili Cheese Fries

The ultimate comfort food that takes no effort at all!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 6
Homemade Chili Cheese Fries
Frozen fries
1 bag or 750g
Homemade chili
3-4 cups
Cheddar or Colby Jack cheese, shredded
3 cups
Method
Homemade Chili Cheese Fries

Step 01

Preheat oven to 200°C. Line a baking pan with parchment paper.
Step 02
Spread the fries on the baking pan and bake it for 15 minutes.
Step 03
Heat the chili in a small saucepan or in a microwave. Once heated through, spread it over the partially-cooked fries.
Step 04
Add the cheese and return fries to oven for another 10 minutes or until cooked through.
Step 05
Serve it while it’s hot.

To amp up this dish, add a side of guacamole and some sour cream!

[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion,  Stir Fried Kalian and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

The Asian answer to the “steak au poivre”.
 
Total Time: 2 hour
Prep: –
Cook: –
Ingredients Serves 3
[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)
Good quality beef rib eye
400g
Unsalted butter
45g or 3 tbsp
Salt
To taste
Oil
1 tbsp
Black pepper butter emulsion
Extra virgin olive oil
100ml
Unsalted butter
50g
Skimmed milk powder
50g
Toasted sesame oil
25ml
Eggs
2
Black pepper, crushed
1 tbsp
Black pepper butter emulsion
Shaoxing wine
50ml
Light soy sauce
25ml
Mirin
25ml
Butter
30ml
Garlic, crushed or finely sliced
2 cloves
Ginger, cut into thin strips and stored in iced water
1 piece (thumb size)
Method
[Masterchef] Reverse Seared Ribeye, Black Pepper Butter Emulsion, Stir Fried Kailan and Black Fungus with Ginger and Garlic Sauce (NON-HALAL)

Step 01

Season the rib eye with salt. Store in the fridge for at least 1 hour (or up to 24 hours).
Step 02
Preheat the oven to 100°C. Cook the ribeye in the oven for approximately an hour.
Step 03
Remove and let it cool.
Black pepper butter emulsion
Step 01
Combine olive oil, unsalted butter, and skimmed milk powder in a medium-sized saucepan.
Step 02
Over medium-low heat, allow the mixture to simmer until browned.
Step 03
Immediately plunge the saucepan into a big bowl of cold water. Let it cool completely.
Step 04
Add the toasted sesame oil and eggs, and mix with a hand blender until an emulsion is formed. Season with black pepper.
Step 05
Put into a serving bowl and leave it at room temperature.
Ginger and garlic sauce
Step 01
Heat Shaoxing wine and Mirin in a saucepan until simmering. Light the alcohol and leave to burn off for 2 minutes
Step 02
leave to burn off for 2 minutes. Add the soy sauce, ginger, and garlic and let it simmer for 10 minutes.
Step 03
Remove from heat and add butter while swirling the pan to help it emulsify. Keep warm.
To Serve
Step 01
Preheat a pan with oil until smoking. Add the rib eye and sear on high heat for about 30 seconds on each side.
Step 02
Add the unsalted butter and drizzle over the meat continuously until golden brown. Leave to rest on a warmed plate.
Step 03
Wipe the pan clean and reheat with oil until smoking. Add the vegetables and stir-fry for about 2 minutes.
Step 04
Remove from the heat and add half of the ginger and garlic sauce to glaze the vegetables.
Step 05
Slice the rib eye into thick slices and divide evenly. Serve with black pepper butter emulsion and stir-fried vegetables.
Step 06
Scatter lily bulbs around the dish (optional) and drizzle with the remaining ginger and garlic sauce.

Use a probe thermometer to ensure the perfect results every time.

Barbecued Barramundi with Balsamic Glaze

Barbecued Barramundi with Balsamic Glaze

Bring the taste of Aussie to your backyard!
 
Total Time: 45 minutes
Prep: –
Cook: –
Ingredients Serves 4
Barbecued Barramundi with Balsamic Glaze
Barramundi, filleted
1kg
Onion, halved
1
Olive oil
¼ cup
Oil
3 tbsp
Garlic
2 cloves
Parsley, firmly packed
½ cup
Salt and pepper
To taste
Balsamic vinegar
250ml
Honey
1 tbsp
Brown sugar
2 tsp
Soy sauce
2 tsp
Method
Barbecued Barramundi with Balsamic Glaze

Step 01

Slice the barramundi into large pieces.
Step 02
For the marinade, combine olive oil, garlic, parsley, salt, and pepper. Add the fillets in and coat it evenly. Set aside for approximately 20 minutes.
Step 03
Preheat the BBQ grill to medium-high heat and rub a layer of oil with the onion.
Step 04
Place the fillets on the grill and cook each side for 3-4 minutes. Transfer to a serving plate.
Step 05
To make the glaze, add balsamic vinegar, honey, brown sugar, and soy sauce in a small saucepan and mix it for about 15 minutes
Step 06
Plate the fish and drizzle the glaze.

You can serve this with lemon wedges or rice.