SPAGHETTI MEATBALLS

RECIPE CREATED & DEVELOPED FOR WOOLWORTHS

Even the simplest ingredients can make those weeknight dinners extra tasty. Check out my take on the CLASSIC Spaghetti Meatballs

Red Sauce

1 brown onion, diced

5 cloves garlic, crushed and chopped

2tbs olive oil

2 tsp dried oregano

2 tsp fennel seeds

2 (400g) Australian diced tomatoes

Meatballs

1/2 brown onion, finely diced

2 cloves garlic, crushed and finely chopped

1 tsp fennel seeds

1 tsp dried oregano

1/2 cup Coarse Breadcrumbs

2 tbs milk

500g Pork & Beef Mince

2 whole eggs

Olive oil, for cooking

Spaghetti, cooked as per packet instructions

Parmigiano Reggiano, grated, to serve

Fresh basil, to serve

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Step 1. Kick things off with the red sauce. Place a large heavy based saucepan over medium heat. Add olive oil and onion. Cook for 5-7mins until onion softens and is aromatic. Add garlic, oregano and fennel seeds, cook for a further 3-5mins. Pour in the Woolworths Australian diced tomatoes, rinse tins out with a little water and add to the pan. Stir well and reduce to a very gentle simmer. Cook covered for min 30 mins, while you prepare the meatballs.

Step 2. To make the meatballs, add onion, garlic, spices and a little olive oil into a small fry pan and gently saute to soften, transfer to a mixing bowl. Add breadcrumbs and milk, mix well and then follow with the pork and beef mince and eggs. Using your hands gently bring together the mixture until well combined, taking care not to over work the mix. Take tablespoonful amounts of mince mix and roll into balls, repeat until all mince has been rolled, place on a lined tray or plate in single layer. Put in fridge for 30mins to chill.

Step 3. Heat a large frying pan or skillet over medium heat. Add meatballs and cook in batches until golden brown all over. Repeat until all meatballs are cooked. Place in red sauce and simmer gently for 10-15mins to finish cooking.

Step 4. To serve, place pasta in a large serving dish, top with meatballs, a sprinkle of parmesan and fresh basil.

MORE PASTA DISHES 👇🍝

SLOW COOKED BEEF CHEEKS

Slow cooker season is with us here in Sydney today! It is cold, it’s wet and it is raining hard, the perfect time for a comforting meal like these beef cheeks.
Feel free to use lamb shanks or even osso buco as an alternative to the cheeks, it will work just as well.

4 x 220g beef cheeks, trimmed
2 tbs Extra Virgin Olive Oil
1 brown onion, cut in chunks
2 head, Australian garlic, skinned whole bulbs
2 carrots, roughly chopped on angle
1 stick celery, roughly chopped on angle
2 tbs tomato paste
25g whole dried shiitake mushrooms
2 bottles dark beer
2 cup good quality beef or veal stock (I used my mate @chefmattmoran new "My Perfect Stock")
4 sprig thyme
2 dried bay leaf
1 sprig rosemary
Sea salt, to taste
Pepper, to taste

To serve
Fresh parsley, finely chopped
Lemon zest
Polenta, cooked as per packet instructions 

Step 1. Preheat oven to 160ºC. Using a medium cast iron pot, heat over a medium high heat and cook the beef cheeks in the oil for 3-5 minutes on each side or until nicely coloured. Transfer to a plate and set aside. 

Step 2. Add the onion, carrot, celery to the pan and cook for 3 mins or until lightly coloured and fragrant. Add the garlic, shiitake and herbs. Return the beef cheeks to the pot and cover with dark beer and stock, season well with salt and pepper. Bring to the boil, cover and place in oven for 3-5 hrs or until the cheeks are super tender and falling apart. 

Step 3. Serve beef cheeks with creamy polenta, parsley and lemon zest. 

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CRUMBED STEAK SANDWICH W/ HERBED MAYO

RECIPE DEVELOP FOR WOOLWORTHS

This is a fun take on a steak sanga. The herby mayo is really fresh and light and brings the whole sandwich together.

Prep 00:12

Cook 00:05

Makes 2

Easy

1 packet Macro Grass Fed Beef Sizzle Steaks 275g

2 eggs, beaten

1 cup plain flour

1 packet Woolworths Panko Bread Crumbs

Woolworths Rice Bran Oil, for frying

Herby Mayo

1 cup Woolworths Whole Egg Mayonnaise

4 shallot, sliced

1/2 cup dill, leaves only, roughly chopped

2 lemons, zested

1 Woolworths Soft White Loaf (unsliced)

Step 1. Working one at a time, dredge the sizzle steaks through flour, then egg and finally the panko crumbs. Next, place a high sided skillet over medium high heat and pour in enough oil to create a half centimetre layer. Once the oil is hot (test by adding a small cube of bread into the oil, it should sizzle immediately), work in batches and cook the crumbed steaks for 1-2mins on each side, rest on a cake rack or paper towel to absorb any excess oil.

Step 2. While steak is resting, make up the herby mayo by combining mayonnaise, lemon zest, shallot and dill.

Step 3. Slice the bread in nice thick slices and toast lightly, build by adding two layers of steak onto bread and topping with a generous helping of the herby mayo. Slice and enjoy.

STEAK AU POIVRE

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1 eschallot, finely chopped
1 tbs coarsely cracked black pepper
2 tbs brandy
1/4 cup heavy cream

Method
Step 1. Watch the video above, it’s super simple!

STEAK W/ DIANE SAUCE

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Pan juices
2tbs butter
1 small onion, diced
2 cloves garlic, crushed, chopped
1 tbs tomato sauce
1 tbs Worcestershire sauce
1/2 cup pouring cream

Method
Step 1. Watch the video, it’s really easy…

STEAK W/ CAFE DE PARIS

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2 tbs eschallot, finely diced
1 clove garlic, crushed, finely chopped
1 tsp dijon mustard
2 tsp woooooooostershire sauce
3 anchovies
2 tsp curry powder
1 tsp paprika
250g butter
1/4 cup curly parsley, finely chopped
1/4 cup tarragon, finely chopped

Step 1. In a small bowl, combine eschallot, garlic, mustard, woooooooostershire sauce, anchovies, curry powder and paprika. Mix well to combine.

Step 2. Add in butter and herbs, using a fork and then a spatula incorporate all ingredients into the butter.

Step 3. Place a large sheet of cling wrap down on a clean surface and add the butter into a rough log on the cling film. Wrap and roll into a tight sausage and place in fridge until set.

Step 4. Cook your steak and serve w/ Cafe de Paris medallion

SMASH BURGER

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RECIPE DEVELOPED FOR WOOLWORTHS..

1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn

Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).

Step 2. Toast the buns lightly in the pan until lightly golden.

Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.

BEEF CHEEKS, GREMOLATA, MASH

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

BEEF CHEEKS

Woolworths Cook Beef Cheeks in Red Wine Sauce cooked as per packed instructions.

POTATO MASH

Prep 00:05

Cook 00:25

Serves 4

Super Easy

Ingredients

1.5kg Woolworths Mashing Potatoes, peeled and quartered

3/4 cup milk

175g butter

Sea salt, to taste

Step 1. Cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain and then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.

GREMOLATA
Prep 00:10

Cook N/A

Super Easy

Ingredients
1 bunch parsley, finely chopped
2 lemons, zested
2 cloves garlic, grated on microplane
Juice 1 lemon
1/2 cup Woolworths Extra Virgin Olive OIl

Step 1. Combine all ingredients and serve to table. 

TO SERVE
Bring it all together serving up a beef cheek atop some smooth creamy potato mash and then garnished with a good spoonful of gremolata.

BEEFED UP BOLOGNESE

RECIPE DEVELOPED FOR HEALTHY MALE DURING MEN’S HEALTH WEEK

Bolognese with a few sneaky extras thrown in! This is a great way to not only bulk out your bolognese with heaps of veg but it also adds a great flavour base. This dish is all about layering the flavours and extracting all the goodness from each ingredient. Feel free to double (or even triple) this recipe so you can have these prepped and frozen for when you need a quick and healthy meal option.

Prep 00:15

Cook 00:25

Serves 4

Easy

Ingredients

2 tbs extra virgin olive oil

1 x brown onion, finely diced

4 x cloves garlic, crushed

1 x large carrot, peeled and diced

1 x bulb fennel, diced

1 x zucchini, diced

150g cup mushrooms, diced

250g bolognese mince (mix of pork and beef)*

2 x 400g can lentils, rinsed and drained

1 tsp fennel seeds

1 tsp chili flakes

1 tsp dried oregano

2 x 400g can crushed tomatoes

Sea salt & crushed black pepper, to taste

400g you pasta of choice, cooked as per packet instructions*

Extra virgin olive oil, to serve

Parmesan cheese, to serve

Basil, leaves only, to serve

Method

Step 1. Heat a large heavy based saucepan or cast iron pot to medium high heat and in batches of the different veggies, cook until softened and slightly caramelised / coloured.

Step 2. Once all veggies are cooked off, set aside. Brown off mince, then add lentils along with spices. Stir well to combine and cook until fragrant. Add back all the precooked veg.

Step 3. Add crushed tomatoes, using the tomato can add in a can full or water and season well with salt and pepper. Cook, gently simmering for 15-20 mins.

Step 4. Serve on top of your pasta of choice, with a drizzle of olive oil and garnish with basil and parmesan.

Notes

* for all the veg, if you want to cheat, feel free to use a food processor using the grate or chop attachment.

* for the mince, you can use only pork or only beef depending on your preference and availability.

*choose your favourite pasta shape, spaghetti is the classic but sometimes I love a short pasta to have with my bolognese.

CARNE ASADA W/ SALSA VERDE TACO

These simple steak tacos are an excellent way to make your meat go further and to add a bit of flare to your taco repertoire. A quick and easy crowd pleaser.

Prep 00:10

Cook 00:15

Serves 4

Easy

Ingredients 

Salsa Verde

1/2 white onion 

1 jalapeno pepper 

2 cloves garlic 

1 large handful flat leaf parsley 

1 large handful fresh coriander 

1 lime, juiced

1/2 cup olive oil 

12 soft corn tortillas, warmed 

400g flank steak 

2 tsp cumin seeds

2 tsp dried oregano

1/2 tsp chilli powder

To serve

1/2 white onion, finely diced

Sliced jalapenos 

Fresh coriander 

Lime wedges 

Method
Step 1. To make the sauce, place all of the ingredients in a food processor. Season with salt  and blend until smooth. Adjust flavour to your taste.

Step 2. Rub the steak with cumin, oregano and chilli powder. Season generously with salt and lightly coat with olive oil. Cook the steak in a hot, cast iron pan for 2-3 minutes on one side and 1-2 minutes on the other side. Allow it to rest for 5 minutes before slicing into thin strips. 

Step 3. Serve the steak on warm corn tortillas with the salsa verde, white onion, sliced jalapenos, fresh coriander and lime wedges.

Notes: 

* Make these tacos with any kind of steak you like. Other cuts that work well are skirt steak and rump. Best cooked rare to medium-rare.

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YOU CAN’T GO WRONG WITH THESE…

ASIAN STYLE BEEF NACHOS

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 4

Prep time: 10 minutes 

Cooking time: 15 minutes

Ingredients 

2 teaspoons rice bran oil 

500g beef mince 

2 cloves garlic, minced 

2cm ginger, minced 

Pinch dried chilli flakes

⅓ cup Kikkoman Teriyaki Marinade  

1 x 200g packet plain corn chips 

2 cups (440g) shredded Cheddar cheese 

1 small carrot, shredded

1 cup coriander, leaves picked and roughly chopped 

1 small Lebanese cucumber, finely sliced 

1 long red chilli, finely sliced 

6 spring onions, finely sliced 

Chilli Soy Guacamole 

1 large avocado

¼ cup full-fat yoghurt  

2 teaspoons Kikkoman Soy Sauce 

2 teaspoons sesame oil 

Pinch dried chilli flakes 

Method

1. Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat. 

2. Preheat the oven grill to high. Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden. 

3. While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy. 

4. Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve. 

Tips / Notes:

If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through. 

WATCH THE VIDEO HERE 👇🏼

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MORE FLAVOUR FLOWING HERE

STOUT, BEEF & KIDNEY PIES

I love a pie. I love a pie with mates or on my own, when it’s hot and when it’s cold, when I’m at the footy or on my way home. This pie is a cheeky treat you can whip up for when the boys come around or if you want to impress guests on a cooler evening. The filling for these pies can be made ahead of time and stored separately, ready for the assembly job when your guests arrive. Alternatively, the whole pie — pastry and all — can be frozen and then baked at a later date.

PREP: 25mins

COOK: 1:55

MAKES: 4

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330 ml (111/4 fl oz/11/3 cup) stout beer

200 ml (7 fl oz) good-quality beef stock (see note)

2 tablespoons Worcestershire sauce

1 bay leaf

1 rosemary sprig

2 thyme sprigs

1 sheet Carême puff pastry

1 egg, lightly beaten

35 g (1/4 cup) plain (all-purpose) flour

2 teaspoons sea salt

freshly ground black pepper

500 g chuck steak, cut into 2 cm (3/4 inch) cubes (see note)

250 g lambs’ kidneys, trimmed and cleaned, cut into 2 cm cubes (*see note)

60 g butter

1 brown onion, diced

1 medium carrot, chopped

1 garlic clove, crushed

1 star anise

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Place the flour, salt and pepper in a large bowl and combine well. Add the steak and kidney pieces and toss to coat well. Heat a large heavy-based flameproof casserole dish over medium heat. Melt half the butter and when it’s foaming, shake the excess flour off the beef and kidneys and cook for 6–8 minutes or until it is nice and brown (*see note). Remove from the pan with a slotted spoon.

Add the remaining butter to the casserole dish, along with the fennel, onion, garlic, juniper berries and star anise and cook for 5–6 minutes or until the fennel and onion are soft. Add the stout, stock and worcestershire sauce, increase the heat to high and cook, scraping the base of the dish to remove any baked-on bits, for 8–10 minutes or until reduced by a third. Add the bay leaf, rosemary and thyme, then return the steak and kidneys to the pan and combine well. Reduce the heat to as low as possible, cover and cook for 45–60 minutes or until the meat is tender. Remove the bay leaf, rosemary and thyme from the mixture and cool slightly.

Preheat the oven to 200C. To assemble the pies, fill four (250 ml/9 fl oz/1 cup)- capacity pie dishes or ramekins with the meat filling, including the sauce. Roll out the pastry until 5 mm (. inch) thick and cut out round lids large enough to cover the tops of the dishes with a little overhang. Leave these to one side. Cut a long strip of pastry 1.5 cm (5/8 inch) wide, then cut into four pieces long enough to fit on the inside of the ramekins on top of the filling. This gives the pastry a bit of extra crust. Now place the pastry rounds on top and press to seal with the bottom strip. Decorate the top however you like with any remaining pastry, pierce the tops with a small knife (to allow the steam to escape), then brush the pies with the beaten egg.

Place the pies on an oven tray and bake for 25–30 minutes or until the pastry is puffed and golden.

MORE PIES HERE

ARGENTINIAN STYLE BLACKENED RUMP STEAK W/ SALSA CRIOLLA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1kg piece rump cap steak, trimmed

1/3 cup (95g) American mustard

1 tbs dried oregano

1 tbs garlic powder

1 tbs smoked paprika

2 tbs olive oil

1 lime, cut into wedges

SALSA CRIOLLA

2 ripe tomatoes, finely diced

1 red capsicum, finely diced

1 small red onion, finely diced

1 garlic clove, crushed

2 jalapeños, finely diced

1 bunch coriander, leaves and stalks finely chopped

1 cup flat-leaf parsley leaves, chopped

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) red wine vinegar

PUTTING IT ALL TOGETHER: 

1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.

2. For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.

3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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GOT BEEF?