recipes_Australia_June_2017

16 recipes+ JUNE 2017

Beef Olives

SERVES 4 PREP 20 minutes
COOK 2 hours 5 minutes
COST $3.50 a serve

11/3 cups soft fresh white breadcrumbs
¼ cup sun-dried tomatoes, finely chopped
75g salami, finely chopped
½ cup freshly grated parmesan
1 tablespoon pine nuts (optional)
1 teaspoon lemon pepper
1 egg, lightly whisked
2 tablespoons chopped fresh oregano
4 large thin slices beef topside steak
2 tablespoons vegetable or olive oil
3 cups boiling water, plus ¼ cup extra
2 large beef stock cubes
2 bunches Dutch (baby) carrots, trimmed
2 tablespoons cornflour
Mashed potato, to serve

1 Preheat oven to 180ºC/160ºC fan-forced.
Combine breadcrumbs, tomato, salami,
parmesan, pine nuts (if using), lemon
pepper, egg and oregano in a bowl. Divide
mixture into 4 equal portions. Shape each
portion into an oval. To make each Beef
Olive, place a piece of beef on a clean work
surface. Top one end of beef with a portion
of bread mixture. Roll up beef to enclose
the filling and form a log. Secure with

unwaxed white kitchen string. Repeat

with remaining beef and bread portions

to make 4 Beef Olives in total.

2 Heat oil in a 2 litre (8-cup) ovenproof

dish. Add beef; cook and turn for 5 minutes

or until browned. Add boiling water and

crumbled stock cubes. Bring to the boil.

Reduce heat. Cover; bake for 11/2 hours.

3 Add carrots to dish. Bake, covered,

for a further 25 minutes or until carrots

and beef are tender. Transfer beef and

carrots to a heatproof plate. Cover with

foil to keep warm. Combine cornflour and

extra water in a bowl to make a smooth

paste. Place dish with cooking liquid

over moderate heat. Bring to the boil.

Whisk cornflour mixture into cooking

liquid until combined; cook and stir for

3 minutes or until mixture boils and

thickens. Return carrots and beef to dish.

Turn to coat. Serve with mashed potato.

BUDGET TIP

Use regular carrots,

cut lengthwise into

quarters, instead

of Dutch carrots

Lamb Shanks with

Redcurrant Sauce

SERVES 4 PREP 15 minutes COOK 1 hour

35 minutes COST $3.50 a serve

4 lamb shanks

2 tablespoons plain flour

1 tablespoon light olive oil,

plus 2 tablespoons extra

1¼ cups boiling water

2 large vegetable stock cubes

1 cup redcurrant jelly

¼ cup rosemary sprigs

8 small all-rounder potatoes

(such as desiree), cut in half

80g green beans, steamed, to serve

1 Preheat oven to 180ºC/160ºC fan-forced.

Coat lamb in flour. Heat oil in a large

heatproof casserole dish over moderate

heat. Cook lamb, in batches, for 3 minutes

each side or until browned. Transfer to

a heatproof plate.

2 Add the boiling water, crumbled stock

cubes and jelly to pan; cook and stir for

3 minutes or until jelly dissolves and

mixture comes to the boil. Return lamb

to dish, along with the rosemary.

3 Cover; bake for 1¼ hours or until the

lamb is very tender.

4 Meanwhile, toss potatoes in extra oil.

Place on an oven tray. Bake for 1 hour

or until golden brown and tender.

5 Transfer lamb to a heatproof serving

plate. Place the casserole dish with cooking

liquid over moderate heat. Bring to the boil.

Reduce heat; simmer for 5 minutes or until

sauce thickens slightly. Serve lamb with

sauce, potatoes and beans.