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.
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