Muscle & Fitness Australia — November 2017

NOVEMBER 2017 / MUSCLE & FITNESS 33

ByMatthew Kadey

BISON BEER

BURGERS WITH

CARAMELISED

ONIONS

SERVES 4

1tbspbutter

1largeonion,thinlysliced

2tspbrownsugar

Salt and pepper, to taste

½ cup dark beer, plus additional ⅓ cup

1tspwholegrainDijonmustard

500g buffalo mince

2garliccloves,finelychopped

1tbsptomatopaste

2 tsp Worcestershire sauce

1 tsp paprika

4wholegrainbuns,preferablytoasted

¼cupbarbecuesauce

1 cup sliced roasted red capsicum

2cupsbabyspinach

PORK SALAD

WITH

MUSTARD-

BEER

DRESSING

SERVES 4

FOR THE DRESSING:

3tbspoliveoil

2springonions,chopped

1garlicclove,chopped

¾ cup wheat, lager or fruit

beer

¼cupcidervinegar

2tsphoney

¼tspsalt

⅛tspblackpepper

2tspDijonmustard

1 tsp lemon zest

1tspchoppedfreshthyme

FOR THE SALAD:

500g pork tenderloin

Salt and pepper, to taste

8cupssaladgreens

1apple,thinlysliced

1redcapsicum,sliced

¼ cup chopped walnuts

1.Make dressing: heat 1 tbsp of

theoilinafrypanovermedium

heat. Add onions and garlic and

cook for 1 minute. Stir in beer,

vinegar, honey, salt and

pepper. Simmer until reduced

to½cup,about6minutes.

Remove from heat and add

remaining 2 tbsp oil, mustard,

lemon zest and thyme, and stir

to blend. Let cool.

2.Preheat BBQ to medium

high. Season tenderloin with

salt and pepper. BBQ pork,

turning frequently until

done, about 15 minutes.

Let rest for 5 to 10 minutes

and then slice.

3.Divide salad greens among

4servingplatesandtopwith

pork slices, apple, capsicum

and walnuts. Drizzle with

dressing and serve.

THE MACROS

344 27 g 17 g 18 g

CALORIES PROTEIN CARBS FAT

BE BOLD

Don’t bother with light

beers. Their flavour

doesn’t hold up to

cooking. Stick with the

stronger, darker

varieties.

1.Melt butter in a frypan over medium heat.

Add onion and cook for 5 minutes. Stir in

brown sugar and a couple of pinches each

of salt and pepper. Reduce heat to medium

low, cover and heat for 15 minutes, stirring

occasionally. Add ½ cup beer, raise heat

to medium, and cook until little beer

remains. Stir in mustard.

2.Preheat BBQ to medium high. In a large

bowl, gently mix together mince, ⅓ cup beer,

garlic, tomato paste, Worcestershire sauce,

paprikaandsaltandpeppertotaste.Form

into 4 patties. BBQ for 5 minutes on each

side or until cooked through.

3.Serve burgers on buns and topped with

barbecue sauce, caramelised onion, roasted

THE MACROS red capsicum and spinach.

378 28 g

CALORIES PROTEIN

32 g 15 g

CARBS FAT

FOOD STYLING BY MICHELLE GATTON/STOCKLAND MARTEL

MTEAALS ON P EAT