Stir-fried Chicken with Cashew Nuts

Ingredients

  • 1 tbsp. canola oil
  • 34 cup cashew nuts
  • 15 dried chiles
  • 2 cloves garlic, roughly chopped
  • 500g Chicken breast cut into 1-inch pieces
  • 140g button mushrooms, quartered
  • 3 tbsp. oyster sauce
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1 tsp. sugar
  • 1 jar baby corn, drained and halved
  • 1 bunch spring onions, trimmed and cut into 1-inch pieces
  • 12 cup cilantro leaves, to garnish
  • cooked white rice, for serving

Instructions

  1. Heat oil in a wok or pan over medium heat; add cashews and chiles and cook until cashews are lightly toasted about 2 minutes. Transfer cashews and chiles to a bowl.
  2. Add garlic to wok or pan and cook until golden, about 1 minute. Increase heat to high and add the chicken; cook 3-4 minutes or until brown. Add reserved cashews and chiles, the mushrooms, oyster sauce, fish sauce, soy sauce, sugar, corn, and spring onions and cook until the chicken has cooked through, about 3 minutes more. Transfer to a serving plate and garnish with cilantro. Serve with rice.

Scotch Fillet Steaks with Chimichurri

Ingredients

1 cup packed fresh flat-leaf parsley leaves
3⁄4 cup packed fresh cilantro/corianda leaves
1⁄4 cup packed fresh oregano leaves
1⁄4 cup red wine vinegar
6 cloves garlic
1⁄2 jalapeño, stemmed
Salt and freshly ground white pepper
1⁄2 cup plus 2 tbsp. extra-virgin olive oil
4 Scotch Fillet Steaks  (200gm each)

Instructions
In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and ½ tsp. pepper. While pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.

Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium-rare, 8 to 10 minutes total. Transfer cooked steaks to a large plate, cover loosely with foil and set aside in a warm spot. Repeat process with remaining oil and steaks.

Serve steak with the chimichurri sauce.

Beef Cheek & Aged Cheddar Pie

Ingredients

4 medium The Meat Box Beef Cheeks, fatty membrane cut off

4 TBSP olive oil

1 onion, diced

1 stalk of celery, diced

1 carrot, diced

5 cloves of garlic, crushed

1 TBSP Whole grain mustard

8 sprigs of thyme

1 TSP oregano

4 bay leaves

1 ½ C beef stock

1 ½ C red wine

1 TBSP flour

500g good quality puff pastry

200g good quality aged cheddar, grated

½ C mozzarella, grated

1 egg

Sesame seeds

Butter to grease

Directions:

Heat  2 TBSP of the olive oil in a large heavy pot over high heat. Sear the beef cheeks until browned on each side and set aside.

Add the remaining olive oil and add the carrot, celery and onion. Cook for about 5 minutes or until the onion is translucent. Add the garlic, thyme, oregano, mustard and bay leaves. Cook for a few minutes then deglaze the pot by adding the wine. Add the beef stock and the beef cheeks back to the pot and cook over low heat for 4 hours.

After 4 hours, remove the beef cheeks from the pot and use a fork to shred the meat. Using a stick blender, puree the braising liquid. Let the liquid reduce until it’s gravy consistency. Return the shredded beef cheeks to the pot and mix through the gravy. Add the flour and let thicken.

Preheat the oven to 180 degrees bake.

Grease your pie dish with a generous amount of butter. Cut and lay the pastry to fit your dish. Fill with the beef cheeks and top with cheese. Lay another sheet of pastry over the top and press down edges. Brush with whisked eggs and sprinkle over sesame seeds. Make a 2cm cut at the top of the pie so steam can escape.

Bake for one hour or until really golden and the pastry has puffed up.

Fried Chicken Bao Buns

Fried Chicken

500g Meat Box Chicken Thighs

½ Cup Buttermilk

1 egg

Zest of 1 lime

1 Cup Flour

½ Cup Cornflour

1 tsp garlic powder

1 tsp paprika

1tsp salt

Vegetable or canola oil

Mayo

½ Cup Japanese Mayo

1 zest and juice of a lime

2 TBSP sriracha

Pickled red onion

1 red onion finely sliced

½ Cup apple cider vinegar

1 tsp sugar

12 pack of frozen bao buns (these can be found in the frozen section of your local Asian grocery)

Coriander, chopped

Chilli, chopped

Spring onion, chopped

Directions

  1. Heat a saucepan filled with canola or vegetable oil over medium heat.
  2. To make the pickled red onion, combine the finely sliced red onion, vinegar and sugar and set aside.
  3. Combine the buttermilk, egg and zest of a lime. Chop the chicken into medium-sized pieces (so will fit in a bao bun) and place the chicken in the buttermilk mixture.
  4. In another bowl combine flour, cornflour, garlic powder, paprika, salt and lime zest. Stir to combine. Dip the chicken into the flour mix and fully cover the chicken then place in the hot oil. Cook in the oil until the chicken is really golden on the outside. Remove chicken from the hot oil and place on a paper towel. Repeat until all the chicken has been cooked.
  5. To make the mayonnaise, combine the kewpie, sriracha and lime.
  6. Steam the bao buns according to the packet.
  7. Fill your buns with a piece of fried chicken, a dollop of sriracha mayo, coriander, spring onion and the pickled red onions.

Slow Cooked Beef Cheeks

Ingredients

  • 3 tbsp olive oil, separated
  • 1.5 kg The Meat Box Beef Cheeks, (4 large or 6 small beef cheeks)
  • 1 onion (white, brown or yellow), roughly diced (about 1 cup)
  • 1 celery stalk, roughly diced (about 1 cup)
  • 1 carrot, roughly diced (about 3/4 cup)
  • 4 garlic cloves, minced
  • 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
  • 4 dried bay leaves (or 3 fresh bay leaves)
  • 1 cup (250 ml) beef stock (broth)
  • 2 cups (500 ml) red wine (full-bodied eg. cabernet sauvignon or merlot)
  • 2 – 3 tsp salt, separated
  • Black pepper

Instructions

  • Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
  • Heat 2 tbsp olive oil in a large heavy-based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
  • Turn down the heat to medium-high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
  • Add the celery and carrot,s sauté for a further 3 minutes.
  • Follow directions for your chosen cooking method below.

SLOW COOKER DIRECTIONS

  • Pour the onion mixture into the slow cooker and place the beef cheeks on top.
  • Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
  • Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
  • Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g size Beef cheeks or Low for 10 – 12 hours or High for 8 hours for 350g Beef cheeks.
  • Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
  • Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
  • Transfer liquid into a saucepan, simmer on the stove on medium-high until the sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 10 minutes.
  • Do a taste test and adjust the seasoning (salt and pepper) to your taste.
  • Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

PRESSURE COOKER DIRECTIONS

  • Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g)

STOVETOP AND OVEN DIRECTIONS

  • Pour the wine into the pot/casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
  • Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), then place lid on.
  • Stove: Simmer on medium-low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
  • Oven: 160C/320F for 3 to 3 1/2 hours .
  • Remove the beef cheeks from the sauce. Discard the thyme stems and bay leaves.
  • Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
  • Bring the sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.
  • Do a taste test and adjust the seasoning (salt and pepper) to your taste.
  • Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

Beef Brisket Massaman Curry

BEEF BRISKET MASSAMAN CURRY

Ingredients

1kg Diced beef brisket 

1L coconut milk

1 red chilli, sliced

4 large garlic cloves, peeled

3cm ginger piece
2 kafir lime leaves 

⅓ cup Massaman curry paste
1 cup 1cm diced orange kumara/sweet potato

1 Tbsp fish sauce

Juice of 1 lime 

1 tsp brown sugar 

Crispy shallots, coriander, and rice to serve

 

METHOD

 

  1. Preheat your oven to 170 degrees celsius. Lay the diced brisket in a roasting tray, and pour over 600ml coconut milk, chilli, garlic cloves, ginger and kafir lime leaves. Cover tightly with tin foil and place in the oven for 3-4 hours or until the meat becomes tender.
  2. Bring a wok to medium-high heat. Lightly fry the curry paste, then pour in the remaining coconut milk and diced kumara. Add the cooked beef, and reduce to a simmer for 20-30 minutes or until the kumara is tender. 
  3. Add the fish sauce, lime and brown sugar, adding more to taste if necessary. Cook for a final 2 minutes, then garnish with crispy shallots and coriander. 

 

Slow-cooker Massaman Beef Curry

Slow-cooker Massaman Beef Curry
Prep time: 15 mins
Cook time: 6 hours
Serves: 4

Ingredients
500g “The Meat Box” Diced Beef or Brisket
2 tbsp peanut oil
1 medium onion, finely sliced
¼ cup store-bought massaman curry paste
2 garlic cloves finely sliced
2 kaffir lime leaves, finely sliced
6 cardamom pods (optional)
1 cinnamon stick (optional)
1 400ml can of coconut milk
2 large potatoes
2 tbsp fish sauce
1 tbsp soft brown sugar
juice of a lime
To serve
Steamed rice
¼ cup chopped roasted peanuts (optional)
¼ cup chopped coriander

Instructions:
1. Heat half of the oil and cook the beef in batches till browned, place in the slow
cooker (or casserole dish if baking conventionally).
2. Heat the remaining oil in the same pan, add the onion and cook for about 5 mins or
until softened.
3. Add the massaman paste and garlic, cook for a further minute and transfer to the
slow cooker.
4. Add the cardamom pods, cinnamon stick, coconut milk, potatoes, fish sauce and
brown sugar.
5. Cook in the slow cooker for 6 hours, if you are cooking it conventionally cover the
casserole dish and cook at 150C for about 2 hours.
6. When cooked, squeeze over the lime juice.
7. Serve on steamed rice and top with chopped peanuts and coriander.

Pork and Fennel Sausage Ragu Spaghetti

Ingredients
3 TBSP olive oil
1 large brown onion chopped
5 cloves crushed garlic
1 TBSP dried rosemary
1 TSP chilli flakes
250ml beef stock
250ml tomato passata
3/4 packet of dried spaghetti
1/2 C chopped parsley
150ml cream
Parmesan
Instructions
Bring a large pot of salted water to the boil and cook spaghetti according to the packet instructions.
In a frying pan over medium heat, saute the olive oil, onion and garlic until translucent.
Remove and discard the casings from the sausages. Add the sausage mixture to the frying pan and break up with a wooden spoon. Cook the sausage until browned.
Add the rosemary and chilli and cook for a further 2 mins.
Add the beef stock and tomato passata, mix and then let reduce for about 10-15 minutes.
When the sauce has reduced, take off the heat and stir through cream and parsley.
Drain the spaghetti and in a large dish or frying pan combine the ragu and the pasta.
Serve immediately and garnish with parmesan, extra parsley and chilli.

Loaded Sausage Rolls

 

Ingredients 
500g The Meat Box Beef or Lamb Sausages
1/3 cup couscous
1 tsp olive oil
1 carrot
1 onion
1/2 tsp paprika
1/2 tsp ground cumin
50g feta cheese
3 sheets flaky puff pastry
1 egg
2 tbsp sesame seeds
1. Defrost pastry sheets
2. Prepare the couscous by pouring over 1/3 cup boiling water and 1 teaspoon olive oil, cover with a lid or glad wrap and set aside for 5 minutes
3. Squeeze the sausage meat out of the casing into a large bowl
4. Finely dice onion and grate the carrot. We used the smaller side of a box grater for fine shreds of carrot
5. Add carrot and onion to the sausage meat along with paprika and cumin
6. Fluff couscous with a fork and add to the sausage meat
7. Using wet hands or a wooden spoon mix the filling until well combined.
8. Crumble in the feta and lightly mix
9. Cut each square of pastry in half so you have 6 rectangles
10. Divide the sausage meat filling into 6 and form a long sausage in the centre of each pastry rectangle
11. In a small bowl whisk the egg and brush a little egg down one side of each rectangle
12. Fold the pastry over to form a large sausage roll, cut this into your desired size with a sharp knife
13. Place on a lined baking tray and brush with the remaining egg wash and sprinkle with sesame seeds
14. Bake for 20-25 minutes at 180C fan bake or until pastry is golden and puffed up

Chipotle Chilli Brisket

Ingredients
1kg Meat Box Diced Brisket
1 large onion
3 garlic cloves, crushed
2 celery stalks
1 tbsp paprika
1 tbsp ground cumin
1 tsp ground coriander
50g chipotle peppers, chopped (see notes)
1 can chopped tomatoes
2 cups beef stock
1 tsp sugar
1 can black beans, drained and rinsed
1 cup frozen corn
Salt
1. Brown diced brisket in a drizzle of oil over high heat until evenly brown on all sides. We used a cast-iron casserole dish but this can be done in a frypan and transferred to a slow cooker
2. Add finely diced onion, celery and garlic. Saute for a couple of minutes
3. Add the paprika, cumin and coriander
4. Add the finely chopped chipotle peppers and canned tomatoes, stir well
5. Add beef stock and sugar, season with a small pinch of salt
6. Cover with a lid and bake at 170C for 3 hours or until beef is tender and falls apart with push with a spoon. At this point, you could transfer to a slow cooker and cook for 8 hours on low or 6 hours on high
7. In the final half-hour of cooking stir through the beans and corn.
8. Serve with rice or use as a base for nachos, a filling for enchiladas or tacos
Notes – The chipotle peppers we used are readily available in the Mexican or international section of the supermarket. They come in a small 100g can. We used half a can for chili with medium heat. You can use the whole can for a spicy chilli or alternatively if you cannot find or want a mild version just use a tablespoon or two of your favourite chipotle hot sauce