Hot & Sour Noodle Soup
Learn how Hayden Quinn and Caitlyn Paterson make a flavoursome hot and sour Beef noodle soup. A healthy and easy meal to make!
For more recipes visit http://www.BeefandLamb.com.au
Recipe
Prep: 10 mins
Cook: 30 mins
Serve: 4
Ingredients
600 g rump steak, fat trimmed
1 tbsp sunflower oil
300 g button mushrooms, halved
2 cloves garlic, crushed
3cm ginger, finely grated
500 ml salt-reduced beef stock
2 tbsp fish sauce
3 tbsp palm sugar or brown sugar
4 long red chillies, sliced lengthways (optional)
300 g carrots, cut into long thin strips
300 g snow peas, thinly sliced
2 tbsp lime juice
200 g vermicelli noodles, soaked in boiling water until soft
Coriander leaves, to serve
Method
1. Finely slice beef across the grain and toss in oil. Preheat a large saucepan or wok. Cook beef in batches until just golden. Remove from the pan. Add mushrooms and cook until golden and softened. Add garlic and ginger and cook until fragrant.
2. Add stock, 500ml water, fish sauce, palm sugar or brown sugar, chillies and carrot. Cook for 3-5 minutes or until carrot is half cooked
3. Divide the pre-cooked noodles into serving bowls and then add the beef and mushrooms mixture. Top with the stock. This will continue to cook the beef.
4. Finish off with snow peas, lime juice and coriander.
To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Teriyaki Steak with Buttered Greens
Watch Hayden Quinn and Adam Liaw cook a delicious Teriyaki Steak with buttered asian greens.
For more recipes visit http://www.BeefandLamb.com.au
Recipe
Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients
2 tbsp vegetable oil
3 cloves garlic, sliced
2 x 300g good quality rump steaks (or tri-tip)
steamed rice, to serve
Light teriyaki glaze
3 tbsp soy sauce
2 tbsp sake (or 2 tbsp vodka)
2 tbsp mirin (or 1 extra tbsp caster sugar and 2 tbsp water)
1 tbsp caster sugar
Buttered Asian greens
1 small bunch each spinach, pak choy and gai lan, trimmed
1 tbsp salt
20g butter
Method
1. To make the teriyaki glaze mix together the soy, sake, mirin and sugar and stir to dissolve the sugar. If the sugar will not dissolve, heat the glaze in the microwave for 10-20 seconds, or in a small saucepan on the stove, and stir again.
2. Heat a heavy frypan over medium heat and add the oil. Fry the garlic until lightly browned, then remove and drain on absorbent paper. Increase the pan heat to medium-high and add the steaks, browning well on all sides.
3. Add the glaze to the pan around the steaks and repeatedly flip the steaks through the glaze, cook the steaks to your liking and checking doneness by pressing the steak with your fingers. As the glaze begins to thicken it will stick to the steaks. Remove the steaks to a warm plate in a draught-free spot, pour over any sticky glaze left in the pan, and rest for 5 minutes.
4. Slice the steaks, arrange the slices on a plate and scatter over the garlic.
5. For the buttered greens, but the gai lan into 8cm lengths and quarter the pak choy. Bring a large pot of water to the boil and add butter. Then add the thicker stems of the gai lan to the water first, then the thinner stems, bok choy, and finally the spinach. Add the salt and mix well. Remove the vegetables and strain.
6. Serve the steak with the buttered vegetables and steamed rice.
Tips
Suggested other greens – Broccoli, Broccolini, Bok Choy
To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Beef and Pumpkin Salad
Watch Hayden Quinn and Kate Waterhouse make a tasty warm beef pasta and roasted pumpkin salad
For more recipes visit http://www.BeefandLamb.com.au
Recipe
Prep time: 15 mins
Cook time: 30 mins
Serves: 4
Ingredients
600 g beef rump steak, trimmed
800 g pumpkin, peeled, seeded, cut into 1.5cm cubes
250 g farfalle pasta
200 g green beans, trimmed, cut into 3cm lengths
1½ tbsp olive oil
200 g baby spinach leaves
125 g fresh ricotta
2 tbsp toasted pine nuts, to garnish
Method
1. Preheat oven to 200°C or 180°C fan forced, line a large baking tray with baking paper. Place pumpkin on prepared tray, spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside.
2. Cook pasta in a large saucepan of salted boiling water according to packet instructions, or until al dente, adding beans for last 2 minutes of cooking time. Drain well.
3. Meanwhile, heat a large non-stick frying pan or char grill over a high heat. Brush steak with 2 teaspoons olive oil. Cook steak for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak across the grain.
4. Toss pasta, beans, pumpkin, steak, spinach, ricotta and remaining olive oil together. Serve garnished with pine nuts.
Tips
Any type of large pasta shape, such as spirals, penne or farfalle are ideal to use in this recipe and make great finger food.
To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Friday, July 31, 2015
NRMA Insurance Ultimate Bronco - Brains and Brawn
Here is part 2 of our BTS NRMA Insurance Ultimate Bronco series. Shane Webcke shows us what it takes to have the upper-body mass and game-play smarts of an Ultimate Bronco. Head to www.NRMAUltimateBronco.com.au to register, play and win this season.
South America begins in Buenos Aires (30 seconds)
Where’s the best place to visit in South America? Ask any local, and they’ll tell you it’s their hometown. The second best place? Now that’s something they can all agree on. Watch to learn why everyone loves Buenos Aires. Air New Zealand will be flying to Buenos Aires 3 times a week, with one stop via Auckland, from December 2015. Learn more: airnewzealand.com.au/ba
Monday, July 27, 2015
The NRMA Ultimate Bronco - Training Legs & Lungs
Shane Webcke gives us an exclusive insight into how the boys achieve tackle-busting legs, and lungs that just won't quit. Be sure to place your NRMA Insurance Ultimate Bronco predictions before every Broncos game, to be in the running to win awesome prizes. https://www.NRMAultimatebronco.com.au It’s FOOTY, NRMADE BETTER
Friday, July 24, 2015
Beef Recipes
Beef Casserole with Sweet Potato
Learn how Hayden Quinn and Em Rusciano cook up a hearty Beef casserole with sweet potato and chick peas. A fantastic comfort dish perfect for the whole family! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 2 hrs Serves: 4 Ingredients 600 g chuck, trimmed 2 tsp olive oil 1 onion, chopped 2 tsp sweet paprika 2 tsp ground cumin 750 ml bottled tomato passata sauce ½ cup water 3 roma tomatoes, chopped 1 large sweet potato, cut into large chunks 400 g can chickpeas, drained To serve 1 cup couscous as per packet instructions 1 zucchini grated and squeezed of excess moisture 2 tbsp coriander leaves, picked Method 1. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, coat with a little oil and mix. Heat a large frypan over medium-high heat. Brown beef in 2 batches. Remove and place in a heavy-based pot. 2. Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato. 3. Partially cover pot and cook over a low heat on the stove top. Simmer until meat is very tender, about 2 hours. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins. Serve with zucchini tossed through couscous and coriander leaves. Tips Don’t rush the initial stage of browning the meat. This will make your stew rich in colour and flavour. Simmer the stew gently, stir occasionally and if needed, adjust the heat as it cooks. Taste it to see if it’s ready. When it’s done the meat should be tender enough to fall apart easily with a fork. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Soy, Ginger & Honey Braised Beef
Learn how Hayden Quinn and Ita Buttrose cook a melt-in-your-mouth braised beef with soy, ginger and honey. Top if off with some asian veggies & coriander for a delicious meal! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 2 hours Serves: 4 Ingredients 800 g beef chuck steak, fat trimmed 1 tbsp oil 1 large onion, chopped ½ tsp ground cinnamon ½ tsp Chinese 5-spice powder 2 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp honey 1 tbsp grated fresh ginger 3 garlic cloves, crushed or finely chopped 4 cups sliced mixed vegetables (red capsicum, bok choy, snow peas, baby corn) 1 tsp sesame oil 2 tbsp fresh coriander, chopped 2 cups steamed brown rice, to serve Method 1. Heat large non-stick frying pan. Add half the oil and cook onion until softened. Place in saucepan or flameproof casserole dish. Heat remaining oil and brown beef in two batches over high heat. Add cinnamon and Chinese 5-spice and stir to combine. Place in saucepan along with soy sauce, oyster sauce, honey, ginger, garlic and ½ cup (125ml) water. Stir to combine. 2. Bring to the boil, reduce heat to very low, cover, and simmer for 1 ½ - 2 hours or until tender. Remove lid and increase heat to reduce and thicken sauce if necessary. 3. Steam vegetables until just tender and toss through sesame oil. Sprinkle braised beef with coriander and serve with the steamed rice and the vegetables. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Spicy Beef Tacos
Watch as Hayden Quinn and Eamon Sullivan whip up spicy beef chuck tacos. A quick and simple recipe that you can throw together for all occasions! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 minutes Cook time: 2 hours 15 minutes Serves: 4 Ingredients 600 g chuck steak, diced 1 onion, sliced 2 bay leaves 3 tsp smoked paprika ½ tsp dried chilli flakes 4 cloves garlic, chopped 2 cups beef stock 400 g tin diced tomatoes 400 g tin black beans, drained Salad 2 corn cobs 2 ripe avocados, chopped 100g feta cheese, crumbled ¼ cup coriander leaves 2 tbsp lime juice To serve Soft tortillas, warmed Method 1. Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute. 2. Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender. 3. Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper and shred beef using two forks. 4. Meanwhile grill the corn until slightly blackened, cool and remove kernels. To make the salad take the corn and gently toss through avocado, cheese, coriander and lime juice. 5. When ready to serve prepare tortillas to packet instructions and top with beef and some salad. Tips 1. For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them. 2. Tinned black beans are often found in the Mexican food section of your supermarket, rather than with the other tinned beans. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Learn how Hayden Quinn and Em Rusciano cook up a hearty Beef casserole with sweet potato and chick peas. A fantastic comfort dish perfect for the whole family! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 2 hrs Serves: 4 Ingredients 600 g chuck, trimmed 2 tsp olive oil 1 onion, chopped 2 tsp sweet paprika 2 tsp ground cumin 750 ml bottled tomato passata sauce ½ cup water 3 roma tomatoes, chopped 1 large sweet potato, cut into large chunks 400 g can chickpeas, drained To serve 1 cup couscous as per packet instructions 1 zucchini grated and squeezed of excess moisture 2 tbsp coriander leaves, picked Method 1. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, coat with a little oil and mix. Heat a large frypan over medium-high heat. Brown beef in 2 batches. Remove and place in a heavy-based pot. 2. Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato. 3. Partially cover pot and cook over a low heat on the stove top. Simmer until meat is very tender, about 2 hours. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins. Serve with zucchini tossed through couscous and coriander leaves. Tips Don’t rush the initial stage of browning the meat. This will make your stew rich in colour and flavour. Simmer the stew gently, stir occasionally and if needed, adjust the heat as it cooks. Taste it to see if it’s ready. When it’s done the meat should be tender enough to fall apart easily with a fork. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Soy, Ginger & Honey Braised Beef
Learn how Hayden Quinn and Ita Buttrose cook a melt-in-your-mouth braised beef with soy, ginger and honey. Top if off with some asian veggies & coriander for a delicious meal! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 2 hours Serves: 4 Ingredients 800 g beef chuck steak, fat trimmed 1 tbsp oil 1 large onion, chopped ½ tsp ground cinnamon ½ tsp Chinese 5-spice powder 2 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp honey 1 tbsp grated fresh ginger 3 garlic cloves, crushed or finely chopped 4 cups sliced mixed vegetables (red capsicum, bok choy, snow peas, baby corn) 1 tsp sesame oil 2 tbsp fresh coriander, chopped 2 cups steamed brown rice, to serve Method 1. Heat large non-stick frying pan. Add half the oil and cook onion until softened. Place in saucepan or flameproof casserole dish. Heat remaining oil and brown beef in two batches over high heat. Add cinnamon and Chinese 5-spice and stir to combine. Place in saucepan along with soy sauce, oyster sauce, honey, ginger, garlic and ½ cup (125ml) water. Stir to combine. 2. Bring to the boil, reduce heat to very low, cover, and simmer for 1 ½ - 2 hours or until tender. Remove lid and increase heat to reduce and thicken sauce if necessary. 3. Steam vegetables until just tender and toss through sesame oil. Sprinkle braised beef with coriander and serve with the steamed rice and the vegetables. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Spicy Beef Tacos
Watch as Hayden Quinn and Eamon Sullivan whip up spicy beef chuck tacos. A quick and simple recipe that you can throw together for all occasions! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 minutes Cook time: 2 hours 15 minutes Serves: 4 Ingredients 600 g chuck steak, diced 1 onion, sliced 2 bay leaves 3 tsp smoked paprika ½ tsp dried chilli flakes 4 cloves garlic, chopped 2 cups beef stock 400 g tin diced tomatoes 400 g tin black beans, drained Salad 2 corn cobs 2 ripe avocados, chopped 100g feta cheese, crumbled ¼ cup coriander leaves 2 tbsp lime juice To serve Soft tortillas, warmed Method 1. Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute. 2. Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender. 3. Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper and shred beef using two forks. 4. Meanwhile grill the corn until slightly blackened, cool and remove kernels. To make the salad take the corn and gently toss through avocado, cheese, coriander and lime juice. 5. When ready to serve prepare tortillas to packet instructions and top with beef and some salad. Tips 1. For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them. 2. Tinned black beans are often found in the Mexican food section of your supermarket, rather than with the other tinned beans. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Thursday, July 23, 2015
A Connected Story: Gabbi & Brett
The nbn network is Australia’s national broadband network, delivering the technology for all Australians to realise their dreams and discover new possibilities in a connected world. Find us on Facebook: http://fb.com/nbnAustralia Follow us on Twitter: http://twitter.com/NBN_Australia About: Watch what happens when two families who have never met are brought together by their passion for gaming.
Monday, July 20, 2015
ASICS: Australian Diamonds on Netball
ASICS ambassadors and Australian netballers: Laura Geitz, Renae Hallinan, Caitlin Bassett, Nat Medhurst, Kim Ravaillion and Kim Green share their thoughts on what drives them to be the best players that they can be. The superstar netballers are all about team work and discuss what it means to be a team on and off the court. It’s game time. Go dominate it. #ASICSGoDominateIt
Lamb Recipes
Hokkaido BBQ Lamb Leg Steaks
Learn how Hayden Quinn and Adam Liaw make a delicious Japanese-inspired dish: Hokkaido barbeque Lamb leg steak For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 30 minutes (plus overnight marinating) Cooking Time: 15 minutes Serves 6 Ingredients 6 lamb leg steaks 1 tbsp peanut oil, or other vegetable oil ¼ of a Japanese pumpkin, peeled and cut into thin wedges ¼ cabbage, separated into leaves 1 green capsicum, sliced 125g beansprouts, washed 1 brown onion, cut into rings Genghis Khan sauce 125ml sake and 60ml mirin, or 150ml dry white wine 200ml light soy sauce 50ml dark soy sauce 2 apples, peeled and cored 1 white peach, peeled and stone removed (or nashi pear) 1 brown onion, peeled and roughly chopped 2 thick slices of ginger, peeled (about 15g) 3 garlic cloves 1 tsp chili powder (optional) ¼ tsp ground black pepper 3 tbsp caster sugar a pinch of ground cinnamon Method 1. For the Genghis Khan sauce, bring the sake and mirin (or white wine) to the boil in a small saucepan, then transfer to a food processor or blender with the remaining sauce ingredients and process to a smooth puree. Pour about the third of the sauce over the lamb and marinade in the fridge overnight. Keep the rest of the sauce in the fridge overnight before using, as it needs time for the flavours to develop. 2. Heat your BBQ hotplate until very hot and brush with oil. Put a little of everything onto the BBQ and cook until done to your liking, removing each vegetable as they are done and putting them onto a warmed serving plate. Pile everything onto your serving plate and top with the cooked lamb. As the lamb rests the juices will run down and flavour the vegetables. Serve with the remaining Genghis Khan sauce for dipping both the meat and the vegetables. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Lamb Recipe | Chinese Style Lamb Leg Steaks
Learn how Hayden Quinn and Eamon Sullivan cook a quick and easy Chinese-style Lamb Leg Steak with pickled carrot For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 10 mins Cook time: 5 mins Serves: 4 Ingredients 600 g lamb leg steak, fat trimmed Marinade 2 cloves garlic, finely chopped 2 tsp finely grated ginger 1 tbsp canola oil 1 tsp sugar 1 tsp ground cumin 1 tbsp salt reduced soy sauce Pickled carrot 3 tsp sugar 1 tsp fine salt 1 tbsp rice wine vinegar 1 carrot, cut into matchsticks Salad 4 cups shredded Chinese cabbage 1 small red capsicum, cut into strips 100 g bean sprouts 1 medium zucchini, grated 1 tbsp toasted sesame seeds 3 tsp rice wine vinegar 2 tsp salt reduced soy sauce 1 tsp sesame oil Method 1. Place the lamb into a mixing bowl with the marinade ingredients. Mix well to coat the lamb. Set aside for 15 minutes. 2. Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2-21/2 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes. 3. Slice lamb as required and serve with the salad. To pickle the carrots: Place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving. To make the salad: Place the pickled carrot into a bowl with the salad ingredients and stir to combine. Tips Try using trimmed lamb leg steaks instead of lamb rump. Sliced cucumber or red onion can also be pickled and added to the salad. For even carrot matchsticks, try using a mandolin slicer. This dish is also great served in noodle boxes as appetisers when entertaining. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Lamb Recipe | Grilled Lamb & Quinoa Salad
Watch Hayden Quinn and Caitlyn Paterson whip up a delicious grilled Lamb and quinoa salad For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 30 mins Serves: 4 Ingredients 600 g lamb leg steaks, trimmed 200 g (1 cup) red quinoa 2 tbsp olive oil 300 g broccoli, trimmed, cut into small florets 150 g sugar snap peas, trimmed 1 firm ripe avocado, diced 3 large orange, segmented (juice component removed) Method 1. Place quinoa and 2 cups water in a medium saucepan and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes or until water is absorbed. Remove from heat, set aside to cool slightly. 2. Brush lamb with 2 teaspoons of the olive oil and season with a little salt. Heat a large char grill or non-stick frying pan over a high heat. Grill the lamb for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice lamb, across the grain. 3. Meanwhile, char the broccoli in the same pan used for the lamb and blanch the sugar snap peas in a medium saucepan of boiling water until tender crisp. Refresh under cold running water. Drain. Add vegetables, avocado and orange segments to the quinoa. Whisk together remaining olive oil and season to taste. Add to salad and gently toss to combine. Serve topped with some slices of the lamb. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Learn how Hayden Quinn and Adam Liaw make a delicious Japanese-inspired dish: Hokkaido barbeque Lamb leg steak For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 30 minutes (plus overnight marinating) Cooking Time: 15 minutes Serves 6 Ingredients 6 lamb leg steaks 1 tbsp peanut oil, or other vegetable oil ¼ of a Japanese pumpkin, peeled and cut into thin wedges ¼ cabbage, separated into leaves 1 green capsicum, sliced 125g beansprouts, washed 1 brown onion, cut into rings Genghis Khan sauce 125ml sake and 60ml mirin, or 150ml dry white wine 200ml light soy sauce 50ml dark soy sauce 2 apples, peeled and cored 1 white peach, peeled and stone removed (or nashi pear) 1 brown onion, peeled and roughly chopped 2 thick slices of ginger, peeled (about 15g) 3 garlic cloves 1 tsp chili powder (optional) ¼ tsp ground black pepper 3 tbsp caster sugar a pinch of ground cinnamon Method 1. For the Genghis Khan sauce, bring the sake and mirin (or white wine) to the boil in a small saucepan, then transfer to a food processor or blender with the remaining sauce ingredients and process to a smooth puree. Pour about the third of the sauce over the lamb and marinade in the fridge overnight. Keep the rest of the sauce in the fridge overnight before using, as it needs time for the flavours to develop. 2. Heat your BBQ hotplate until very hot and brush with oil. Put a little of everything onto the BBQ and cook until done to your liking, removing each vegetable as they are done and putting them onto a warmed serving plate. Pile everything onto your serving plate and top with the cooked lamb. As the lamb rests the juices will run down and flavour the vegetables. Serve with the remaining Genghis Khan sauce for dipping both the meat and the vegetables. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Lamb Recipe | Chinese Style Lamb Leg Steaks
Learn how Hayden Quinn and Eamon Sullivan cook a quick and easy Chinese-style Lamb Leg Steak with pickled carrot For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 10 mins Cook time: 5 mins Serves: 4 Ingredients 600 g lamb leg steak, fat trimmed Marinade 2 cloves garlic, finely chopped 2 tsp finely grated ginger 1 tbsp canola oil 1 tsp sugar 1 tsp ground cumin 1 tbsp salt reduced soy sauce Pickled carrot 3 tsp sugar 1 tsp fine salt 1 tbsp rice wine vinegar 1 carrot, cut into matchsticks Salad 4 cups shredded Chinese cabbage 1 small red capsicum, cut into strips 100 g bean sprouts 1 medium zucchini, grated 1 tbsp toasted sesame seeds 3 tsp rice wine vinegar 2 tsp salt reduced soy sauce 1 tsp sesame oil Method 1. Place the lamb into a mixing bowl with the marinade ingredients. Mix well to coat the lamb. Set aside for 15 minutes. 2. Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2-21/2 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes. 3. Slice lamb as required and serve with the salad. To pickle the carrots: Place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving. To make the salad: Place the pickled carrot into a bowl with the salad ingredients and stir to combine. Tips Try using trimmed lamb leg steaks instead of lamb rump. Sliced cucumber or red onion can also be pickled and added to the salad. For even carrot matchsticks, try using a mandolin slicer. This dish is also great served in noodle boxes as appetisers when entertaining. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Lamb Recipe | Grilled Lamb & Quinoa Salad
Watch Hayden Quinn and Caitlyn Paterson whip up a delicious grilled Lamb and quinoa salad For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 30 mins Serves: 4 Ingredients 600 g lamb leg steaks, trimmed 200 g (1 cup) red quinoa 2 tbsp olive oil 300 g broccoli, trimmed, cut into small florets 150 g sugar snap peas, trimmed 1 firm ripe avocado, diced 3 large orange, segmented (juice component removed) Method 1. Place quinoa and 2 cups water in a medium saucepan and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes or until water is absorbed. Remove from heat, set aside to cool slightly. 2. Brush lamb with 2 teaspoons of the olive oil and season with a little salt. Heat a large char grill or non-stick frying pan over a high heat. Grill the lamb for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice lamb, across the grain. 3. Meanwhile, char the broccoli in the same pan used for the lamb and blanch the sugar snap peas in a medium saucepan of boiling water until tender crisp. Refresh under cold running water. Drain. Add vegetables, avocado and orange segments to the quinoa. Whisk together remaining olive oil and season to taste. Add to salad and gently toss to combine. Serve topped with some slices of the lamb. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Wednesday, July 15, 2015
Tuesday, July 14, 2015
Who is the fastest Red Bull Racing Australia driver on two-wheels?
What do you get when you mix two V8 Supercar drivers, an entire Red Bull Racing Australia pit crew and a fleet of KTM dirt bikes? Complete chaos. Take a look at what happens when Craig Lowndes, Jamie Whincup and the rest of the Red Bull Racing Australia crew spend the day at Queensland Moto Park for a bit of mid-season madness. For more from the world of Red Bull Racing Australia head to redbullracingaustralia.com. #REDBULLRACINGAU
Monday, July 13, 2015
South America Begins in Buenos Aires
Where’s the best place to visit in South America? Ask any local, and they’ll tell you it’s their hometown. The second best place? Now that’s something they can all agree on. Watch to learn why everyone loves Buenos Aires. Air New Zealand will be flying to Buenos Aires 3 times a week, with one stop via Auckland, from December 2015. Learn more: airnewzealand.com.au/ba
Friday, July 10, 2015
Mountain biking with V8 Supercar drivers Jamie Whincup & Steven Richards
Jamie Whincup and Steven Richards taking to some tracks of a different kind ahead of the 2015 Townsville 400 with some gentle 'coaching' from team mate Craig Lowndes. For more from the world of Red Bull Racing Australia head to redbullracingaustralia.com. #REDBULLRACINGAU
Lamb Recipe
Lamb Recipe | Sumac Mini Roast with Couscous Salad
Watch Hayden Quinn and Kate Waterhouse make a delicious sumac roast lamb with couscous salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 25 mins Serves: 4 Ingredients 2 lamb mini roasts (about 400g each) 2 cloves garlic, minced 4 sprigs fresh thyme 1 tbsp sumac Couscous salad ½ cup olive oil Grated rind from one lemon ⅓ cup lemon juice Pinch each of sugar and salt 1 cup of instant couscous 400 g can chickpeas, drained 2 Lebanese cucumbers deseeded and diced 2 red capsicums deseeded and diced 1 cup coriander leaves 1 large lemon, cut into quarters, to serve Method 1. Preheat the oven to 220ºC. Rub sumac and garlic cloves over the lamb, brush the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper. 2. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done. 3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. 4. To make salad combine the oil, lemon rind and juice, salt and sugar to form a dressing. Make up the instant couscous according to directions on packet. Combine couscous with chickpeas, cucumber, capsicum and coriander leaves and pour over dressing. 5. Serve lamb sliced on top of a spoonful of salad with a squeeze of lemon. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Lamb Recipe | Five Spice Lamb Salad
Watch Hayden Quinn and Caitlyn Paterson cook a tasty five spice Lamb mini roast noodle salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 10 minutes Cook Time: 25 minutes Serves: 4 Ingredients 2 lamb mini roasts (about 350g each) 1 tbsp sesame oil 1 tbsp five spice powder 300 g thin egg noodles, cooked 2 carrots, peeled and cut into thin sticks (julienned) 2 shallots, finely sliced 2 Lebanese cucumbers, seeded and cut into thin sticks 2 small limes, juiced ⅓ cup soy sauce 2 tsp caster sugar ½ bunch fresh coriander 1 large red chilli, thinly sliced Sesame seeds, to serve Method 1. Preheat the oven to 220ºC. Brush the sesame oil over the lamb. Sprinkle with five spice powder and rub in evenly. 2. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer. 3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting toss together the cooked egg noodles with the carrot, shallots and cucumber. Whisk together the lime juice, soy sauce and caster sugar. Toss with the noodle mixture and coriander. 4. To serve thinly slice the lamb and serve with the noodle salad and sprinkle with sesame seeds and chilli. Tips Always rest your meat after cooking. This gives the juices in the meat a chance to redistribute, giving a more juicy and tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Lamb Recipe | Mini Roast and Dukkah
Watch Hayden Quinn and Eamon Sullivan make a mini Lamb Roast with dukkah and roast vegetable salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 mins Cook time: 40 mins Serves: 4 Ingredients 2 lamb mini roasts (approx 400g each), fat trimmed 2 large parsnips, trimmed, peeled, cut into thick batons 8 baby beetroot, trimmed, halved 600 g pumpkin, seeded, cut into thin wedges (skin on) 1 bunch dutch carrots, trimmed, scrubbed, halved if large 2 tsp olive oil 2 tbsp tahini 2 tbsp dukkah 125 ml (½ cup) thick Greek yoghurt 1 tbsp lemon juice Method 1. Preheat oven to 220°C or 200°C fan forced. Line a large baking tray with baking paper. Place vegetables in a single layer on prepared tray, drizzle with olive oil and season with freshly ground black pepper. Roast for 35-40 minutes, or until vegetables are tender. 2. Meanwhile, brush lamb with olive oil. Heat a large non stick frying pan over a high heat. Cook lamb, for 1-2 minutes each side or until browned. Transfer lamb to a rack over a roasting dish. Spread 2 teaspoons of the tahini over each lamb rump, then sprinkle evenly with the dukkah. Roast for 15-20 minutes for medium, or until 65°C on a meat thermometer. Remove, cover loosely with foil and set aside to rest for 10 minutes. 3. Meanwhile combine yoghurt, remaining tahini and lemon juice. Cut the lamb across the grain into slices of even thickness Divide lamb and roasted vegetables between plates, serve with the tahini yoghurt. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Watch Hayden Quinn and Kate Waterhouse make a delicious sumac roast lamb with couscous salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 25 mins Serves: 4 Ingredients 2 lamb mini roasts (about 400g each) 2 cloves garlic, minced 4 sprigs fresh thyme 1 tbsp sumac Couscous salad ½ cup olive oil Grated rind from one lemon ⅓ cup lemon juice Pinch each of sugar and salt 1 cup of instant couscous 400 g can chickpeas, drained 2 Lebanese cucumbers deseeded and diced 2 red capsicums deseeded and diced 1 cup coriander leaves 1 large lemon, cut into quarters, to serve Method 1. Preheat the oven to 220ºC. Rub sumac and garlic cloves over the lamb, brush the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper. 2. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done. 3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. 4. To make salad combine the oil, lemon rind and juice, salt and sugar to form a dressing. Make up the instant couscous according to directions on packet. Combine couscous with chickpeas, cucumber, capsicum and coriander leaves and pour over dressing. 5. Serve lamb sliced on top of a spoonful of salad with a squeeze of lemon. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Lamb Recipe | Five Spice Lamb Salad
Watch Hayden Quinn and Caitlyn Paterson cook a tasty five spice Lamb mini roast noodle salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 10 minutes Cook Time: 25 minutes Serves: 4 Ingredients 2 lamb mini roasts (about 350g each) 1 tbsp sesame oil 1 tbsp five spice powder 300 g thin egg noodles, cooked 2 carrots, peeled and cut into thin sticks (julienned) 2 shallots, finely sliced 2 Lebanese cucumbers, seeded and cut into thin sticks 2 small limes, juiced ⅓ cup soy sauce 2 tsp caster sugar ½ bunch fresh coriander 1 large red chilli, thinly sliced Sesame seeds, to serve Method 1. Preheat the oven to 220ºC. Brush the sesame oil over the lamb. Sprinkle with five spice powder and rub in evenly. 2. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer. 3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting toss together the cooked egg noodles with the carrot, shallots and cucumber. Whisk together the lime juice, soy sauce and caster sugar. Toss with the noodle mixture and coriander. 4. To serve thinly slice the lamb and serve with the noodle salad and sprinkle with sesame seeds and chilli. Tips Always rest your meat after cooking. This gives the juices in the meat a chance to redistribute, giving a more juicy and tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Lamb Recipe | Mini Roast and Dukkah
Watch Hayden Quinn and Eamon Sullivan make a mini Lamb Roast with dukkah and roast vegetable salad. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 mins Cook time: 40 mins Serves: 4 Ingredients 2 lamb mini roasts (approx 400g each), fat trimmed 2 large parsnips, trimmed, peeled, cut into thick batons 8 baby beetroot, trimmed, halved 600 g pumpkin, seeded, cut into thin wedges (skin on) 1 bunch dutch carrots, trimmed, scrubbed, halved if large 2 tsp olive oil 2 tbsp tahini 2 tbsp dukkah 125 ml (½ cup) thick Greek yoghurt 1 tbsp lemon juice Method 1. Preheat oven to 220°C or 200°C fan forced. Line a large baking tray with baking paper. Place vegetables in a single layer on prepared tray, drizzle with olive oil and season with freshly ground black pepper. Roast for 35-40 minutes, or until vegetables are tender. 2. Meanwhile, brush lamb with olive oil. Heat a large non stick frying pan over a high heat. Cook lamb, for 1-2 minutes each side or until browned. Transfer lamb to a rack over a roasting dish. Spread 2 teaspoons of the tahini over each lamb rump, then sprinkle evenly with the dukkah. Roast for 15-20 minutes for medium, or until 65°C on a meat thermometer. Remove, cover loosely with foil and set aside to rest for 10 minutes. 3. Meanwhile combine yoghurt, remaining tahini and lemon juice. Cut the lamb across the grain into slices of even thickness Divide lamb and roasted vegetables between plates, serve with the tahini yoghurt. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV
Sunday, July 5, 2015
Beef Recipes
Meatball and Vegetable Wrap
Learn how Hayden Quinn and Ita Buttrose cook a quick and simple meatball and vegetable wrap. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 mins Cook time: 30 mins Serves: 4 Ingredients 500 g lean beef mince 1 tsp chilli flakes 2 garlic cloves, chopped 1 tsp fresh thyme 1 tub hummus 4 wholemeal flat breads 1 red capsicum 1 small eggplant 1 zucchini 1 red onion 1 tsp fresh rosemary, chopped 2 tbsp olive oil 100 g rocket 4 tbsp flat-leaf parsley Method 1. Pre-heat oven to 180ºC. 2. Cut all the vegetables into thick slices. Toss them with 1 tbsp olive oil and the rosemary. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes. 3. Place the mince in a bowl and season with thyme, garlic and chilli flakes. Shape into little meatballs. Heat a frypan to medium with 1 tbsp olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through. 4. Warm the flat breads in aluminium foil in the oven for a few minutes. Spread each wrap with 2 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve. Tips You can serve this wrap with a mixed green salad. Leftovers are perfect for lunch the next day. These meatballs could also be served in pasta. When rolling meatballs ensure you have damp hands to prevent them sticking.
Cheesy Rissoles with Wedges
Watch Hayden Quinn and Kate Waterhouse cook up cheesy beef rissoles with mixed potato wedges. Simple and delicious! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 25 mins Cook time: 35 mins Serves: 4 Ingredients 800 g lean beef mince 1 onion, finely chopped 1 clove garlic, crushed 2 tbsp olive oil, plus extra for brushing 60 g (1/2 cup) finely grated reduced fat cheddar or tasty cheese 2 medium zucchini, finely grated and squeezed to remove excess liquid 2 tbsp finely chopped parsley 1 sweet potato, peeled, halved and cut into wedges 2 potatoes, peeled and cut into wedges 400g cherry tomatoes on the vine 2 bunches broccolini Greek yoghurt, to serve Method 1. Preheat oven to 180oC (fan forced) and place a baking tray lined with baking paper in to heat up. 2. Fry the onion and garlic in 1 tablespoon of oil until softened, 3-4 minutes. Combine beef mince with cheese, zucchini, parsley, onion mixture and season with salt and pepper. Form into 12 rissoles, then chill for up to 30 minutes. 3. Toss the sweet potato and potatoes wedges in oil, put on the preheated baking try and bake for 30 minutes. Adding the cherry tomatoes onto a separate tray for the last 10 minutes. 4. Preheat a grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Meanwhile steam the broccolini. 5. Serve with wedges, tomatoes and steamed broccoli along with some Greek yoghurt. Tips These rissoles can be frozen, uncooked in airtight containers for up to 3 months. Defrost before cooking. Refrigerate rissoles for up to 30 minutes to help hold the mixture together when cooking.
Thai Beef Larb
Watch Hayden Quinn and Em Rusciano make a delicious quick and easy Thai Beef larb with roasted rice. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 mins Cook time: 6 mins Serves: 4 Ingredients 500 g lean beef mince 1 tbsp vegetable oil 2 tbsp roasted rice, coarsely ground 1 small red onion, finely sliced 1 cup mint leaves 1 cup coriander leaves 1 long red chilli, slices 2 kaffir lime leaves, very finely shredded 2 tbsp lime juice 1 tbsp fish sauce 2 tsp sugar Baby cos leaves, lime wedges and roasted peanuts, to serve Method 1. Place a large wok or frying pan over a high heat. Cook half of the beef mince in a small amount of vegetable oil in for 3 minutes or until lightly coloured, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to cool slightly. 2. To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle or food processor and process until coarsely ground. 3. Add the ground rice and remaining ingredients and stir well. Place onto a platter and serve with baby cos leaves, roasted peanuts and lime wedges.
Learn how Hayden Quinn and Ita Buttrose cook a quick and simple meatball and vegetable wrap. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 mins Cook time: 30 mins Serves: 4 Ingredients 500 g lean beef mince 1 tsp chilli flakes 2 garlic cloves, chopped 1 tsp fresh thyme 1 tub hummus 4 wholemeal flat breads 1 red capsicum 1 small eggplant 1 zucchini 1 red onion 1 tsp fresh rosemary, chopped 2 tbsp olive oil 100 g rocket 4 tbsp flat-leaf parsley Method 1. Pre-heat oven to 180ºC. 2. Cut all the vegetables into thick slices. Toss them with 1 tbsp olive oil and the rosemary. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes. 3. Place the mince in a bowl and season with thyme, garlic and chilli flakes. Shape into little meatballs. Heat a frypan to medium with 1 tbsp olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through. 4. Warm the flat breads in aluminium foil in the oven for a few minutes. Spread each wrap with 2 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve. Tips You can serve this wrap with a mixed green salad. Leftovers are perfect for lunch the next day. These meatballs could also be served in pasta. When rolling meatballs ensure you have damp hands to prevent them sticking.
Cheesy Rissoles with Wedges
Watch Hayden Quinn and Kate Waterhouse cook up cheesy beef rissoles with mixed potato wedges. Simple and delicious! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 25 mins Cook time: 35 mins Serves: 4 Ingredients 800 g lean beef mince 1 onion, finely chopped 1 clove garlic, crushed 2 tbsp olive oil, plus extra for brushing 60 g (1/2 cup) finely grated reduced fat cheddar or tasty cheese 2 medium zucchini, finely grated and squeezed to remove excess liquid 2 tbsp finely chopped parsley 1 sweet potato, peeled, halved and cut into wedges 2 potatoes, peeled and cut into wedges 400g cherry tomatoes on the vine 2 bunches broccolini Greek yoghurt, to serve Method 1. Preheat oven to 180oC (fan forced) and place a baking tray lined with baking paper in to heat up. 2. Fry the onion and garlic in 1 tablespoon of oil until softened, 3-4 minutes. Combine beef mince with cheese, zucchini, parsley, onion mixture and season with salt and pepper. Form into 12 rissoles, then chill for up to 30 minutes. 3. Toss the sweet potato and potatoes wedges in oil, put on the preheated baking try and bake for 30 minutes. Adding the cherry tomatoes onto a separate tray for the last 10 minutes. 4. Preheat a grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Meanwhile steam the broccolini. 5. Serve with wedges, tomatoes and steamed broccoli along with some Greek yoghurt. Tips These rissoles can be frozen, uncooked in airtight containers for up to 3 months. Defrost before cooking. Refrigerate rissoles for up to 30 minutes to help hold the mixture together when cooking.
Thai Beef Larb
Watch Hayden Quinn and Em Rusciano make a delicious quick and easy Thai Beef larb with roasted rice. For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 20 mins Cook time: 6 mins Serves: 4 Ingredients 500 g lean beef mince 1 tbsp vegetable oil 2 tbsp roasted rice, coarsely ground 1 small red onion, finely sliced 1 cup mint leaves 1 cup coriander leaves 1 long red chilli, slices 2 kaffir lime leaves, very finely shredded 2 tbsp lime juice 1 tbsp fish sauce 2 tsp sugar Baby cos leaves, lime wedges and roasted peanuts, to serve Method 1. Place a large wok or frying pan over a high heat. Cook half of the beef mince in a small amount of vegetable oil in for 3 minutes or until lightly coloured, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to cool slightly. 2. To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle or food processor and process until coarsely ground. 3. Add the ground rice and remaining ingredients and stir well. Place onto a platter and serve with baby cos leaves, roasted peanuts and lime wedges.
Subscribe to:
Posts (Atom)