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Meaty Goodness!

Meat Recipe #19 – Curried Duck

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This recipe was provided to me a while back by Brent Barlow, editor of Community Capers, MC of the annual Rylstone Street Feast and one of the head honcho’s of KRR.fm.  As someone who always has a few of our ducks to spare, as well as a ton of their eggs, I’m always on the lookout for new recipes to use up our mouth-watering waterfowls.

Recipe – Curried Duck Eggs

This following has become an absolute favourite in our household!  Whilst a bit too spicy for our kids, my wife and I love it and the leftovers are great to heat up at work the next day.  So without further ado, enjoy Brent’s Curried Duck.

 

Ingredients:

 

*1 duck, quartered

*Salt

*2 tablespoons vegetable oil

* 2 cups water

*1 chopped onion

*3 cloves of garlic

*1 small cinnamon stick

*1 tablespoon minced ginger

*1 tablespoon curry powder

*1 teaspoon whole cumin

*1 teaspoon ground turmeric

*1 teaspoon whole coriander

*1 teaspoon cayenne pepper

*1 diced tomato

*1 teaspoon garam masala

*1 small can coconut milk

*Chopped fresh coriander to taste

*Lemon juice to taste

* 1 cup of Jasmin rice.

 

Meat Recipe #13 – Roasted Duck in Crabmeat Sauce

 

Method

*Choose one plump duck, pluck, gut and quarter

*Season the duck with salt, put the pan with oil on a high heat and brown on both sides.  Set aside.

*Pour oil from pan into sauspan.  Put onion in the saucepan on medium heat.  Add the garlic, ginger, whole coriander, turmeric, cayenne pepper, curry powder and cinnamon stick.  Slowly stir until the onion becomes translucent.

*Add the tomato and stir.  Add two cups of water and further stir for a few minutes.

*Add duck pieces, cover and simmer for 1 hour.

*Add coconut milk and garam masala, stir and simmer uncovered on a low heat for another 15 minutes.

*Add fresh coriander and lemon juice to taste.  Serve with Jasmin rice.

 

Meat Recipe #12 – Roasting your own Duck

 

Meaty Goodness!

Meat Recipe #18 – Brisket with Onions

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I used to do my briskets in the oven. However for ease of being able to put a meal on in the morning, go to work, and have it ready to go that night when I get home, I switched over to using a slow cooker.  What I’ve found though is that the flavour of my briskets doesn’t pop nearly as much when slow cooked.

So after a lot of trial and error I have a recipe that works.  And the best bit is that it doesn’t take too much prep so you can still prepare it and set it going before going out for the day!

 

Ingredients:

1 tablespoon olive oil

1 large yellow onion

1.5kg beef brisket

Salt

Freshly ground black pepper

6 cloves garlic, minced

2 cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

 

Method:

*Slice onion into thin half moons.  Put the olive oil in the pan and slowly caramelize on a low heat, then set aside.

*Put the brisket in the frypan and sear on both sides.

*Make up 2 cups of beef stock.  Mix in the two tables of Worcestershire sauce and the 1 tablespoon of soy sauce.

*Place the brisket in the slow cooker, fat side up, and season with salt and pepper. Take the minced garlic and spread it over the top of the brisket.

*Pour in the beef stock mixture.

*Put in the onions, on top and around the brisket.

*Cook on low heat for 6 – 8 hours (depending on brisket size)

*Leave on warm for half an hour before serving.

 

And that’s it!  A really simple yet really delicious way to add a bunch more flavour to your briskets.

Meaty Goodness!

Meat Recipe #16 – Bacon, Leek & Potato Soup

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Growing your own veggies and herbs is great, and they certainly without fail always taste far superior to what you buy in the supermarkets. But of course, that then means you have to find a use for them when ready.

I like growing leeks as I always pass on a few to my sister, but I have limited recipes that actually use leeks (I sometimes get flummoxed by vegetables you can’t roast).  Out of the recipes I do have, this one is far and away the best, assisted largely by the fact it has a lot of pig in it.  So without further ado: Big Angry Trev’s Bacon, Leek & Potato Soup

 

Ingredients

  • 8 rashers of bacon, chopped
  • 1 onion, chopped
  • 3 leeks, sliced
  • 3 medium potatoes, peeled and diced
  • 1.5L hot vegetable stock
  • 150ml thickened cream
  • Fresh parsley
  • Cracked pepper

 

Method

  • Chop up bacon, fry up half until crispy and put to one side
  • Put stock in pot, heat but do not bring to boil.
  • Chop up onion, sauté it with remaining bacon in butter until golden.
  • Add sliced leeks and diced potatoes to pan, cover and cook on very low heat for 5 minutes, shaking pan occasionally.
  • Take bacon & vegetables from pan and stock from pot and combine in large pot, bring to boil.
  • Simmer concoction for 20 minutes covered, stirring occasionally.
  • Let mix cool. Take mix and put in food blender.  Puree mix.
  • Pour mix back into warm pan, slowly add cream and stir until warm.
  • Put into bowls, top with fresh parsley, crispy bacon and cracked pepper.

Enjoy!

 

Meat Recipie #2 – Big Angry Trev’s Home Made Chicken Soup – Easy Version

Recipe – Curried Duck Eggs

 

Meaty Goodness!

Video – Cooking a Tomahawk Steak

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In these days of people becoming more health-conscious and turning to alternative eating styles such as veganism, it can be damn hard to find a restaurant to do you a decent sized steak (event he King’s Hotel doesn’t do their kilo steak anymore).  In fact it seems the very biggest you can usually find is about 400gm.  400 measly grams – why don’t I just eat a pink cupcake and wash it down with magical unicorn juice while wearing a tutu?!

So, to get a decent sized steak it seems one must cook it oneself.  Of course this means that you can cook the steak to your own liking and make sure it comes out perfect!

Be still my beating heart (no, not from a coronary!)

Today on Big Angry Trev’s Fine Dinin’ we are going to look at how to cook a 900gm Tomahawk Steak.  Oh hells yes!  This recipe results in the steak being cooked just that bit  more than medium rare, so it is lightly browned the whole way through, so adjust your cooking times accordingly as to how you like your steak.

Meat Recipe #5 – Mum’s Oven-cooked T-Bone Steak & Onions with Mushroom Gravy

Watch the video below and then at the bottom of the page find a more detailed description of how to go about evenly cooking such a thick piece of meat.

 

Method

*Rub salt into the steak thoroughly on both sides at least 20 minutes before cooking.

*Preheat your BBQ and have the flame on its lowest possible setting

*Place the steak on the metal plate side of the BBQ.  Close the top and slowly cook for 30 minutes

*Open lid.  Flip steak.  Add onions and asparagus and close for another 20 minutes.

*Turn grill side of BBQ up to maximum.  Move steak over and sear on each side for 30 seconds each.

*Serve.  Eat.

“I’m sexy and I know it”

A big steak like that is a delight for the whole family!  Yes I ate it on my own but I let my daughter gnaw at it a little and our dog got the bone afterwards so everybody wins – enjoy!

So proud of my little girl!

 

Meat Review – The Kings Hotel part 2 – Steaky Goodness!

Meat Review – Rump & Ribs in Rylstone

 

 

Meaty Goodness!, Videos

Video: Campfire Lamb Shanks Recipe

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Camping is awesome! Getting away from it all and setting up ya tents by a river out in the wilderness, just nature and some good friends and family.

And what makes camping even better?  Good food!  Fie I say on those who are content with just a couple of snags – Big Camper Trev don’t swing that way, no sir!  Ya got’s to keep ya strength up in the wild and what better way than with Big Angry Trev’s Campfire Lamb Shanks recipe!

Check out the video for an audio description of the recipe I use (some coarse language), then find the full list of ingredients below.  All you need is a set of good hot coals, a cast-iron cooking pot, a few hours and then you are set!

Ingredients:

*4 Lamb Shanks

*2 Large Potatoes – peeled & quartered

*1 Large Onion – peeled & quartered

*2 Carrots – peeled & halved

*4 Garlic Cloves

*4 Fresh Bay Leaves

*1 Tin of Diced Tomatoes

*1 Tin of Water

*1 Vegetable Stock Cube

 

So get ya tent, head out bush and cook yourself us some excellent tucker!  Enjoy!

 

Related Articles:

Meat Recipe #9 – Marinated Lamb Cutlets

 

Meat Recipe #8 – Roast Lamb with Seasoned Vegetables

 

 

Meaty Goodness!

Meat Recipe #14 – Trev’s Prawn Paella

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Living in a rural area, most of my meat recipes involve some form of farm animal.  But today it’s something a bit different.  See, out here in the bush we often forget that that big blue wobbly thing called the ocean that is so far away from our location is full of all kind of weird and whacky looking creatures that can be cooked up and popped in our tums.

In our tiny town we have The Fish Man. The fish man is a man with a refrigerated van full of seafood from the Sydney fish markets that morning, who tours the small rural towns once a fortnight and is our only chance to buy really fresh seafood.

When my wife and I were in Spain I had some fantastic Paella – great stuff!  I’ve never been able to replicate it since but below is the recipe I use that comes the closest.  It’s easy to make and tastes damn good!  So without further ado lets look at Trev’s Prawn Paella!

 

Ingredients:

  • 2 tbs olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded and chopped
  • 3 garlic cloves, crushed
  • 1 tsp Mixed Spice
  • 2 tsp Ground Paprika
  • 500g Arborio Rice
  • 1 cup dry white wine
  • 1L chicken stock
  • 1 bunch broccolini, chopped
  • 800gm’s shelled green prawns
  • Juice of 1 lemon,
  • 1 lemon but into 8th’s
  • Flat-leaf parsley, shredded

 

Method:

  • Heat the oil in a saucepan. Add onion and capsicum. Cook for 3-4 minutes until softened.
  • Add garlic and spices and cook for a further minute.
  • Add rice and stir to coat. Add wine and stock. Simmer for 15 minutes.
  • When all liquid has been absorbed by the rice stir through broccolini and spoon into baking tray
  • Layer prawns over top of paella. Sprinkle lemon juice over dish. Add segmented lemon pieces.
  • Roast for 15 minutes in oven at 220c
  • Remove from oven & sprinkle over shredded parsley. Serve.



    And there ya go, a fabulous Spanish Dish that tastes great! Cook and enjoy!


    Related Articles:

    Meat Recipe #7: Swedish Tunnbrodsrulle

    Meat Recipe #13: Roasted Duck in Crabmeat Sauce
Meaty Goodness!

Burger Review #7: Southern Style Chicken Burger

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Yea-haw! Fried chicken! Get me some grits, a banjo and a bottle of moonshine and I’m in hog heavan, boy-howdy!

I love fried chicken. But so few places serve it these days because it is so unhealthy. You can get crumbed chicken anywhere, but not it’s fried friend. You can always go to a KFC I guess, but whereas it was my favourite food as a teenager I can’t stand the oily filth that it is has degenerated into over the decades.

So I was pretty chuffed when I took the family out for a relaxing lunch on a surprisingly mild winters day to The Globe Hotel in Rylstone and saw on their lunch menu Southern Style Chicken Burger.

This was a good sized burger with a very big chicken breast inside. And with burgers, like with all facets of life, the bigger the breast the better! This one certainly added to the height of the burger considerably.

There was a bit much slaw on the bottom for my liking but it really wasn’t too much and between it and the crispiness of the chicken it meant this burger had a lot of crunch value.

There was quite a bit of bacon popped in to the burger, and although it was quite fatty it was still pretty nice. There was your requisite tomato and onion, some cheese the menu didn’t mention, but it was the ‘special sauce’ that was the real stand out – for both good and ill – of the condiments.

It was hard to pin down what the special sauce actually was. Something like a sweetened ranch dressing but with a little bit of spice thrown in to give it a kick. While it was really nice and added some much needed moisture to what would otherwise be a dry burger, it was it’s distribution that let it down. On one side of the burger there was hardly any, leaving you wanting more. On the other side of the burger there was way too much, so much so you couldn’t taste anything else. In the middle it was perfect. Obviously whoever made the burger squirted it on top of the chicken without regard for evenness, which really detracted around the outer edges from what was otherwise a damn tasty feed.

So if you find yourself at The Globe and see it on the menu, I heartily recommend you give this burger a try. At $16 it’s not particularly cheap, but given its size and the amount of chips that come with it you will definitely leave full. Just hope they get that sauce distribution right.

 

Related Articles:

Burger Review #6: The E-I-E-I-O Burger

Burger Review #5:  The BAB Burger

Meat Review: Rump & Ribs in Rylstone

Meaty Goodness!

Meat Recipe #8 – Roast Lamb with Seasoned Vegetables

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Who doesn’t love a big roast eh?  Well, vegetarians I guess, and people with eating disorders, those in a coma etc… well, lots of people.  But lots more people love a roast, especially in winter!

Be still your beating taste buds

So here is a simple recipe for Roast Lamb with Vegetables that is certain to fill your tum.  All the ingredients will be seasoned in various themes of yummy goodness but I’ve even made that easy too.  Just follow the below instructions below and eat hearty!

 

Ingredients:

  • 1.5kg roasting lamb
  • 4 medium potatoes
  • 1 medium onion
  • 1 large carrot
  • Frozen peas
  • Olive oil
  • Salt & Pepper
  • Minced garlic
  • Rosemary
  • Mild Paprika
  • Honey
  • Balsamic Vinegar

 

Preparation:

  • Peel & quarter the potatoes and the onion
  • Peel the large carrot and cut into sticks
  • Take a mixing bowl and fill the bottom with a mixture of olive oil, salt and pepper
  • Put the oven on to preheat to 180 degrees

 

Seasoning:

  • One by one take each of the ingredients (the lamb, potatoes, carrots & onion) and roll them around in the mixture of oil, salt and pepper. Sit each to one side.
  • Mix up some minced garlic and rosemary and rub generously all over the lamb.
  • Roll potatoes in mild paprika
  • Roll carrots in honey and place in fridge
  • Pour balsamic vinegar in a small bowl and put onions in to soak. Place in fridge.

 

Method:

  • Place lamb in roasting tray that allows circulation of heat all around the lamb. Set timer for 90 minutes.
  • At the 45 minute mark put the potatoes on an oven tray and place in oven
  • At the 60 minute mark put the carrots on a separate tray and place in oven (otherwise all the honey that slides off will contaminate your potatoes and obscure the paprika seasoning)
  • At the 70 minute mark place the onion in next to the potatoes.
  • At the 80 minute mark put some peas on to boil

 

Serving

  • Cut the lamb into nice slices or chunks (depending on your culinary audience) using an electric knife and place on plate.
  • Divvy up the vegetables, providing some butter
  • You can provide gravy if you like, though with all the seasoning it shouldn’t be necessary
  • Enjoy!

 

And there ya go.  A roast recipe to warm the cockles of you and your families gullets this winter.  Happy eating!

Got your own roast lamb recipe?  Would love to read it in the comments section below!

Meaty Goodness!

Meat Recipe #6 – Chimichangas: the easy, healthy and family friendly way

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Ah, Chimichangas – the favorite food of Deadpool.  What a chimichanga consists of is essentially an American version of a Mexican recipe.  As in you take a Mexican burrito and then, in that all too common American fashion, you deep fry the hell outta it!

 

Now that sounds like it’s right up the alley of yours truly, and that it is!  But you read the title – healthy and family friendly.  What’s that you say – ‘You bloody sell out Trev!’? Well the problem of being part of a family is  I never used to get to cook chimichangas as they were too unhealthy for my wife and too spicy for my kids.  So the recipe I’m going to share with you today is the less spicy and healthy (well – not healthy per se – healthier than usual would be more accurate) way to make them.  Plus my version is a lot less hassle!

It’s Chimichanga time!

Ingredients

*1 x Old El Paso burrito kit – low fat version

(should contain 8 small tortillas, cooking seasoning and salsa)

*500gms of extra-lean beef mince.

*1 x 400gm can of Mexican style beans

(these already have the garlic and mild Mexican spices you need in them so don’t drain the can)

*1 x onion

*½ a red capsicum

*½ a green capsicum

*½ a cup of rice

*½ a lettuce

*2 cups of water

*1 cup of grated cheese

*Sour cream

*2 liters of rice bran oil

(has a very high smoke point and makes for low-calorie absorption, making it perfect for healthier deep frying)

 

Cooking Instructions

Step 1: Prepare your ingredients.  Slice the capsicum and dice the onion.  Put a small amount of the oil in a frying pan and the rest into your deep fryer.  Put the deep fryer on a low heat.  Shred lettuce.  Boil 1 cup of water for rice.

Step 2: Lightly fry mince until pinkness recedes.  Add capsicum, onion, beans, cooking seasoning and 1 cup of water.  Simmer over a low heat, stirring occasionally.

Step 3: Put rice on to boil.  Take shredded lettuce and put down a layer on each plate.  Nuke tortillas.  Turn up deep fryer to high.

Step 4: Spoon mince mix into tortillas.  Roll tortillas up and hold closed with a toothpick.

Step 5: One at a time, deep fry the burritos for about 2 minutes apiece.

Step 6: Take rice off boil and drain.  Put chimichangas on top of lettuce.  Top with cheese, salsa and sour cream.  Add rice to sides of chimichangas.

 

And there you have it, about the healthiest version of a chimichanga you are likely to ever have! If you want the proper version then you can always throw in some jalapenos, cumin and garlic and replace the Mexican-style beans with refried ones.  Enjoy!

 

Got a different Chimichanga recipe?  Would love to read it in the comments section below!

Meaty Goodness!

Meat Recipe #5 – Mum’s Oven-cooked T-Bone Steak & Onions with Mushroom Gravy

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International Women’s Day. A day to celebrate women everywhere.  There have been three main women in my life – my mother, my wife and my daughter (an honorable mention to my older sister but I will be using my love for her to discuss a different recipe).  I cannot express enough the depth of my love for these wonderful women.  So on International Women’s Day I do my best to honor the three of them.  I do this by cooking, in memory of my mother, the dish she would always cook for me whenever I came home to visit as she knew I loved it so much!  I’ve carried this on by cooking it for my wife and daughter.  Though it is not the most ‘feminine’ meal, it always reminds me of my mum and it satiates my 2-year old’s craving for meat as well as my wife’s enjoyment of not having to cook after a long day at work.  So let me share with you Big Angry Trev’s mothers recipe for ‘Oven-cooked T-Bone Steak & Onions with Mashed Potatoes and Mushroom Gravy.

Ingredients:

2 x 400gm T-Bone Steaks

4 x Large Potatoes

1 x Large Onion, diced

1 ½ x Tablespoons of Gravy mix powder

1 x 165gm can of Sliced Mushroom in Butter Sauce

½ cup x Full Cream Milk

1/3 cup x Grated Cheddar Cheese

25gm of Butter

Handful of Beans

Handful of Broccoli

Diced Carrot and Corn

Cooking Oil

Salt

Water

 

Method

Step 1:

  • Remove steak from fridge and coat with salt and oil 20 minutes before cooking
  • Preheat oven to 200 degrees
  • Boil 2 pots of water
  • Peel potatoes
  • Chop up remaining vegetables

Step 2:

  • Put steaks on shallow oven dish and place in oven
  • Put potatoes on to boil
  • Mix up jug of gravy powder and water

Step 3:

  • After 15 minutes take steaks out of oven. Drain excess fat.  Flip steaks and cover with diced onion then place back in oven
  • Put beans, broccoli, carrot and corn on to boil in second pot

Step 4:

  • Take potatoes off the boil. Mix with butter, cheese and milk and mash thoroughly
  • Put gravy mixture on to heat until boiling. When boiling add can of mushroom sauce, mix thoroughly and simmer on low for two minutes

Step 5:

  • Remove steaks from oven when onion has browned
  • Take vegetables off boil and drain
  • Place steak & onions, vegetables & mashed potato on plate
  • Fill gravy boat with mushroom gravy.

 

And there you have it.  I have many very fond memories of my mother cooking this for me and I know it always brought a smile to her face to see how much her grown-up son enjoyed it whenever he came home to visit.  I now do my best to recapture that magic by cooking it for my own family and if my mother is up above somewhere I hope she thinks I am doing her recipe justice.  I hope this recipe can bring you some fond family memories as well.

 

Got a similar recipe?  Would love to read it in the comments section below!