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| red meat recipes |
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Download recipes: |
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| chili con carne mex tex |
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| Ingredients: |
| 500g of beef (cut into small
cubes), 2 to 4 cloves of garlic, 2 tsp of minced chili or 1-2
fresh chilis or 1-2 tsp of chili powder, 460g can of whole peeled
tomatoes, 1-2 tsp of dried or fresh oregano, 1/2-1 cup of brown
beef stock or water, 1 large onion, 1 tbs of olive oil , 2 tbs
of tomato paste, 460g(14oz) can of red kidney beans, 1 tsp of
cumin, salt and pepper |
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| Preparation: |
| 1
Peel the onion and garlic, finely chop the onion, and crush
the garlic cloves. In a large pan or saucepan heat the olive
oil and add the meat.
2 Cook over a medium
heat until well browned. Add the onion, garlic and chili,
stir through. Cover and sweat for 2 to 3 minutes. Stir through
tomato paste and whole peeled tomatoes with juice. Simmer
for 20 minutes.
3 Drain the can
of kidney beans. Add the beans, oregano, cumin and beef stock
- the amount of stock added will determine the consistency,
and heat through. Add salt and pepper to taste. Serve with
corn chips or fresh bread. (Serves 4 to 6)
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| Greek meatballs with tomato and green olives
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| Ingredients: |
| 3 slices white
bread, crust removed, 700 g lamb mince/beef mince, 1 tsp ground
cinnamon , salt and pepper, olive oil, 1/4 cup sweet wine, marsala
or sherry , 3 cloves garlic, crushed, 1 egg, lightly beaten,
1/4 cup plain flour |
| Tomato
sauce: 400g chopped tomatoes,
1 tbsp sugar, 2 tbsp chopped fresh oregano , salt and pepper,
1 tbsp tomato sauce, 1/2 cup hot water, 3/4 cup green olives,
rinsed and drained |
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| Preparation: |
| 1
Soak the bread in wine for 10 minutes to soften. Preheat oven
to 180oC. Break up bread and combine in a bowl with the lamb
or beef mince, garlic, cinnamon and egg, mixing with a wooden
spoon until well combined. Season with salt and pepper.
2 With damp hands, mould
walnut-sized amounts into balls and set aside. Roll each ball
in flour to coat.
3 Heat oil in large
frying pan and fry meatballs until golden brown (this may
need to be done in 2-3 batches). Place meatballs in an oven
dish and set aside.
4 To make sauce
, combine ingredients in a bowl and season with salt and pepper.
Pour sauce over meatballs. Bake for 35-40 minutes, stirring
once to prevent sticking. Serves 6.
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| Florentine Veal Mozzarella |
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| Ingredients: |
250g frozen spinach(
thawed), 8 veal leg steaks (960g),3 cups (600ml) bottled chunky
tomato pasta sauce, 1 tbl olive oil , 120g mozzarella cheese,
sliced, 1 tbs finely shredded fresh basil leaves
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| Preparation: |
| 1
Drain spinach then, using hands, squeeze excess liquid from
spinach; chop roughly.
2 Heat oil in large
heavy-based baking dish; cook veal, in batches, until browned
both sides and cooked as desired. Return veal to pan in single
layer; top with spinach then cheese. Pour combined sauce and
basil into dish; bake, uncovered, in moderately hot oven about
10 minutes or until cheese just melts and sauce is heated
through.
On the table in 35 minutes.
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| Thai style sweet chili ribs |
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| Ingredients: |
| 4 (1.2kg) beef short ribs,
2 tbsp fish sauce, 2 cloves garlic, 1/2 cup (125ml) mild sweet
chili sauce- don't use chili sauce for seafood - it tastes differently,
2 tbsp rice wine or other wine, 1 tbsp chopped fresh coriander
leaves |
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| Preparation: |
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1 Combine ribs
in large bowl with remaining ingredients. Cover; refrigerate
3 hours or overnight. Drain ribs; reserve marinade.
2 Add ribs to heated
oiled barbecue or heat the owen to 210oC and cover the baking
plate with aluminum foil; cook until browned all over or cooked
as desired, brushing with some of the reserved marinade during
cooking.
3 Place remaining
marinade in small pan; bring to boil, reduce heat and simmer
for 2 minutes. Serve sauce with ribs.
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