Monthly Archives: March 2013

Lassaka

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Yes, I know your family will not eat eggplant but this dish is really worth a try. It is, as you may have guessed a combination of lasagne and moussaka and it is perfect for a cold night in front of the footy or a movie with your mates. As far as comfort food goes it does not get much better than this with one crucial difference- ‘Lassaka’ is also very low in both fat and carbs so it is one of the rare foods which make you feel good without adding to your waistline unnecessarily. It is not a glam dish by any means but it really does taste great and is very easy to knock together.  You can also add other roasted vegetables such as capsicum or zucchini if you like. Oh and I should add, depending on what pasta sauce you use, this dish is also gluten-free!

Method:

  • Slice the eggplants into 1 cm lengthways slices. Put in a colander and sprinkle with salt.
  • Fry onion and garlic in a pan and when soft add meat and brown. Add the canned tomatoes and the bottle of pasta sauce. Sprinkle with oregano and add salt and pepper to taste. Simmer for about 30 mins.
  • Meanwhile rinse the salt from the eggplant and pat dry with paper towel. Cook in a large fry pan with a small amount of oil. When eggplants are brown, cover the pan and cook until they are soft but not falling apart.
  • Combine ricotta, parsley and parmesan and add some pepper.
  • Assemble in an oven proof dish beginning with a layer of eggplant, top with half the meat and repeat, finishing with a layer of eggplant on top. Spread with the ricotta mix and add some extra parmesan.
  • Cook in a moderate 200 deg oven for about 45 minutes or until golden. Serve with some tomato sauce if it is footy night or some tomato relish, warm crusty bread and a rocket salad if you are going a bit more up-market.

Like most things it benefits from a robust red as an accompaniment.

Ingredients:

  • 3 eggplants
  • Salt and pepper
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 750 gms lean beef mince
  • 1 can chopped tomatoes
  • 1 bottle Bolognese pasta sauce
  • Dried oregano
  • 500 gms low-fat ricotta cheese
  • 2 tablespoons chopped parsley
  • 2/3 cup finely grated low fat parmesan

Glengowan 2013 Dates

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2013 is well underway and we have started preparations for the two major events for the year. The Glengowan Beef Week day is on FRIDAY 2 AUGUST and the GLENGOWAN SALE ON THURSDAY 19 SEPTEMBER.

This year at BEEF WEEK we will have the usual cross-section of cattle from the stud and our commercial herd which demonstrates the depth of our breeding program. The sale bulls will also be yarded for pre-sale inspection. We are very pleased with the progress of the sale bulls and are looking forward to presenting the progeny of some new generation NZ bulls for visitors. The sires we have used represent the finest NZ genetics we have sourced over the last few years. Each of these bulls will add meat and thickness to any program. Featured sires are Kaharau 844, Tangihau Clarion 672, Gladiator of Stern 768, Cricklewood 466, Tangihau 150 and 3 Turihaua Campbell sons.

As it has over the past two years the GLENGOWAN SALE will provide an excellent opportunity to secure bulls of top quality for great value. Complimentary Morning Tea, Lunch and afternoon tea will be provided at  both these events and we hope to see you there.

Argentine Beef Skewers With Chimichurri Sauce

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Argentina is famous for football, good-looking polo players and the feisty tango but it is equally celebrated for its beef.

Here is an excellent reason to dust off the BBQ and enjoy Summer and some great Aussie beef with an Argentine flavor. The tender, grilled meat marinated in cumin and served with garlicky chimichurri sauce is a favorite in Argentina. It is a simple and delicious recipe which looks fresh and bright and works well for all kinds of beef.

These skewers are also excellent with the addition of Chorizo sausage and/or cooked sweet potato alternated with the beef.

Serves 4 gringos.

Stir together all ingredients for the marinade. Add the salt and pepper to taste. Add the beef then cover and chill for 4 hours. Meanwhile, stir together all chimichurri ingredients. This sauce is quite spicy so add more or less chilli flakes to taste. Let stand at least 2 hours. Take the beef out of the fridge about 1 hour before grilling. Fire up the BBQ for high heat. Thread the chunks of beef on each of 4 metal skewers, leaving a small gap between each piece. Grill the skewers about 3 minutes, then turn. Grill 3 minutes longer for medium rare.

To serve, set the skewers on each of 4 plates. Spoon the chimichurri sauce into 4 small bowls and set them alongside the plates. Your guests can either pour the sauce over the beef or use it for dipping.

You can use this recipe for all quality cuts of beef and it is great with a roasted beef fillet.

Ingredients:

Marinade:

  • 1 tbsp ground cumin
  • Sea salt
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 2 pieces of rump steak each sliced into large chunks
  • 4 x (12-inch) metal skewers

Chimichurri sauce:

  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3 garlic cloves, peeled
  • 1/2 teaspoon dried chilli flakes
  • 3 cups (packed) finely chopped fresh parsley
  • 2 cups (packed) finely chopped fresh coriander
  • 1 cup (packed) finely chopped fresh mint
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper

Baked Gnocchi Bolognese

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This tasty variation on an Italian classic is very popular at my place because it is so simple to prepare and really scrumptious. It is fantastic when you have a lot of people to feed- just keep doubling the recipe and adding what-ever bits and pieces you like and it still works a treat.

Best of all, it uses good Aussie beef mince, supporting us beef producers and providing a delicious dish at a very economical price. With the nights still chilly, it is a perfect time to road-test this one on the family.

Method:

Pre-heat the oven to 180°C. Chop the basil leaves, leaving aside 4 small sprigs as a garnish. Brown the mince. Add a few dashes of Worcestershire sauce. Chop the onion and garlic and fry in oil until translucent. Combine the meat, onions and garlic and add enough Bolognese sauce to create a firm, not sloppy mixture. Test the mixture for flavour and add salt, pepper and a dash of tomato sauce if necessary. In the meantime, boil the gnocchi in a large pan with some salt.

Cook for about 3 minutes.

When they rise to the top, remove with a slotted spoon. Spread the Bolognese mixture into a large dish (suitable for lasagne) and add a sprinkle of the cheese mix. Sprinkle on the chopped basil plus more cheese mix. Add all the cooked gnocchi in a layer on top and season with salt and pepper. Top with the grated parmesan and a few sprinkles of nutmeg. Bake in the oven for 30-35 minutes or until the top is brown and bubbling.

Leave it to settle out of the oven for 10 minutes before serving and garnish each portion with a small basil sprig.

Serve with a green salad, some crusty bread and possibly a glass of good red wine.

Ingredients:

  • 2 teaspoons olive oil
  • 750 g of good beef mince
  • Worcestershire sauce
  • 3 cloves garlic
  • 2 onions
  • 1 bunch fresh basil
  • 1 500 g pack fresh gnocchi
  • 1 large bottle Bolognese sauce eg Paul Newmans
  • 1 packet pizza cheese mix
  • 2 tablespoons fresh grated Parmesan cheese
  • Nutmeg, salt and milled black pepper
  • Serves 4

 

Beef In Beer

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Ah yes, Autumn. The time when all cooks thoughts turn to red wine and slow cooking. At least mine do. This very modest little dish has the wonderful distinction of combining two of man’s favourite things: Beef and Beer.

Plus, it is incredibly quick and easy to make and is just the ticket for a cold night in front of the fire with a cheeky red for company. As you may have gathered, I do like the combination of beef and alcohol so stay tuned next time for a wonderful version of the Italian classic: BEEF in BAROLO and in summer for Beef marinated in VODKA. Salute.

Preheat the oven to 150 C.

Sauté the onions and garlic in olive oil in a suitable casserole dish. Add the bacon and fry until brown. Remove from dish. Brown the meat well in small batches (don’t over crowd the pan!). Add the onions etc back into the pan. Pour in the Beer, add the thyme, several grinds of black pepper. Add the Tomato paste and bring to the boil.

Transfer to the oven and bake for 1 ½ to 2 hours.

Serve with Mash or Polenta with some grated parmesan thrown in as well….

Serves 4

Ingredients:

  • 2 teaspoons olive oil
  • 1 kg of chuck steak cut into chunks
  • 3 Onions Sliced
  • 2 sprigs of thyme
  • Black pepper
  • 3 tablespoons tomato paste
  • 2 cloves garlic crushed
  • 2 rashers bacon diced
  • 1 bottle of dark beer such as James Squire Porter

 

Beef In Nebbiolo

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There is no doubt that every family could benefit from the addition of a wine connoisseur. In our case, we are lucky to have our brother in law, Ian Cook who owns Five Way Cellars in Paddington, Sydney. Cookie is a highly respected expert in all aspects of wine and this is very handy when one comes across recipes which call for extremely expensive foreign wines. The famous Barolo from the Piedmont region in Italy is the basis for the delicious  ‘Brastato al Barolo’ but Cookie has such a huge knowledge base that he can immediately recommend that for this recipe use Nebbiolo or a good old Shiraz and save the Barolo for drinking. Excellent advice, gladly followed.

So here is my quicker, less expensive (but still delicious on a freezing Blayney night) version ……

Season the beef with salt and pepper. Preheat oven to 150 C. Add 2 tablespoons of oil to a fry pan and brown the beef well, over medium-high heat being careful not to overcrowd the pan. Transfer beef to large casserole dish (or in my case, le Crueset pot). Brown the potatoes and parsnip and add to the beef. Reduce heat to medium, add onions, carrots, celery, garlic, and herbs to the pan and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add pancetta stirring until combined and fragrant, about 30 seconds. Add wine and Worcestershire and stir. Add everything back to the pot containing beef then add the stock and tomatoes. Bring to the boil, cover tightly with lid and simmer for 30 minutes. Set pot in oven and cook, for about 3 hours or transfer to a slow cooker and cook on low for about 6 hours or until the meat is very tender.

Serves 6.

I can’t think of anything better to serve this with than mash or polenta with parmesan tossed through. Apparently, the Italians also fancy a few steamed carrots as well. And then of course there is the bottle of Barolo that we didn’t use in the cooking……

Ingredients:

  • 1.5 to 1.8 kg boneless chuck steak
  • Salt and ground black pepper
  • 2 tablespoons of olive oil
  • 6 small potatoes, halved
  • 2 parsnips peeled and sliced
  • 2 medium onions, chopped or 6 spring onions
  • 2 medium carrots, chopped medium
  • 2 medium celery ribs, chopped medium
  • 3 medium garlic cloves, minced or pressed through garlic press
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 120g pancetta, cut into 1/4 inch cubes and cooked until crispy.
  • 2 cups of red wine
  • 1 tablespoon of Worcestershire sauce
  • 1 ½ cups beef stock
  • 1 can diced tomatoes, drained.

Beef Rendang

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We need all the heat we can get at the moment so here is a recipe for a big warming curry which is spicy and feisty. I serve it with steamed beans and jasmine rice and it goes a long way to thawing out an icy Blayney evening. It also just has to be good for you with all that garlic, chilli and ginger. What cold would dare breach your defences with that under your belt?

The perfect dinner almost does itself in my book so one vital piece of equipment in the Glengowan kitchen is the slow cooker and this recipe is perfect for it. Make the curry in the morning, ignore it all day then voila! It is ready to go by dinner.

Method:

Trim all fat and cut the beef into 3 cms, brown in a pan then transfer the meat to the slow cooker. Cut the onion into coarse chunks and put it in the food processor with the garlic, ginger, chillies, salt, sugar, coriander, tamarind, turmeric, and chopped lemongrass. Process until the mixture is a smooth paste and add to the beef. Add the coconut milk, stir, and turn the slow cooker to low. Cook on low 4-6 hours. If there is too much liquid in the pot, set the cooker to high and leave the lid off slightly until the liquid reduces. Serves 8

Ingredients:

  • 2 large pieces of Rump steak
  • 1 large onion
  • 4 cloves garlic
  • 1 1/2 tablespoons coarsely chopped fresh ginger
  • 2 red chillies, (more or less to taste)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons ground coriander
  • 2 tablespoons tamarind concentrate
  • 1 teaspoon ground turmeric
  • 2 tablespoons lemongrass stalks, finely chopped
  • 2 small. cans coconut milk  in the cooking…

 

 

Beef With Spinach And Pinenuts (Serves 6)

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I have been cooking this beef recipe since my Uni days and it would have to be one of my all time favourite dinner party standbys. It has all the prerequisites of a ‘keeper” in that it is super easy to prepare, tastes great and has a definite oh ahh factor when you bring it to the table. It is fantastic on a cold Blayney night but I am just as happy to serve it cool, as part of a summer buffet.

Give it a go, everyone loves it!

Heat oven to 200 C. Rub the meat with oil and salt and pepper. Cook onions in butter. Drain spinach really well and mix in onion, pinenuts, breadcrumbs and nutmeg. Add egg to bind. Use a wooden spoon to push stuffing through cavity.

Place meat in oven and cook until medium to well done.

Remove meat from pan and let it rest while preparing sauce. Place meat dish over heat and cook the flour for a minute. Add stock and wine and stir until thickened.

Slice the meat carefully with a very sharp knife or better still, an electric knife. I often serve the meat sliced onto a platter and surrounded by slow cooked tomatoes or garlic beans.

Hint: I am lost without a meat thermometer. Trust me, it will save you a lot of angst in the kitchen when it comes to cooking all meat but especially beef, to perfection.

Ingredients:

  • 1 large Scotch Fillet (get your butcher to make a cavity straight through the fillet with a very sharp knife)
  • 2 tablespoons of oil

Stuffing:

  • 2 cups of cooked spinach
  • 4 spring onions sliced
  • 1 tablespoon butter
  • 2 tablespoons of pinenuts
  • ¼ cup soft breadcrumbs
  • Pinch nutmeg
  • 1 egg beaten

Sauce:

  • 1 tablespoon of flour
  • ½ cup red wine
  • ½ cup beef stock.

 

Cold Roast Beef With Salsa Verde

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I cook this all the time in summer and even took it along for Christmas day with the Gordons.

On that occasion I served it with a salsa verde which packed a fair punch but we washed it down with some Orange area wines which definitely took the edge off. By the way, yes, sorry you do need the anchovies.

Rub the beef with the cloves of garlic, then rub all over with the flour. Using your hands, massage the seedy mustard into the beef. Roast with a teaspoon of oil in the pan at 200 C until the meat thermometer reads medium.

Let it rest for an hour (please don’t skip this bit!)

Wrap in foil and refrigerate until needed.

Salsa Verde

Soak bread in ½ the oil for 30 minutes, place in a blender with the rest of the ingredients. Blend until a smooth paste forms.

Ingredients:

  • Whole scotch Fillet of Beef
  • Olive oil
  • 2 cloves garlic
  • ¼ cup Flour
  • Seedy mustard

Salsa Verde

  • 1 slice of wholemeal stale bread
  • 4 tablespoons Olive Oil
  • 3 cornichon
  • 2 Garlic Cloves
  • 1 tablespoon Capers
  • 2 Anchovies
  • 1 tablespoon Lemon Juice
  • 1 handful Parsley
  • 1 handful Basil
  • Black pepper

 

Roast Beef With Three Sauces

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All I want for Christmas is…. well only Santa knows the truth but I will settle for some chilled rare roast beef with three sauces which is the dish I will be taking along for Chrissie day with the Gordons. Don’t ask me why I think three sauces are better than one but lets just put it down to the excesses of Christmas.

Here is something which is more ‘to taste’ than precise measurements. In other words, if you love rosemary, hoy in a bit more- same for the garlic etc.

For The Beef

Secure the beef around with kitchen string to create an even shape. Put in a ceramic dish.

Mix, rosemary, thyme and pepper and rub all over beef, then top with seeded mustard, garlic and bay leaves.

Pour over vinegar, cover with plastic wrap and leave in the refrigerator to marinate for a couple of hours or overnight, turning occasionally.

Remove fillet from refrigerator and leave for 1 hour to come to room temperature.

Preheat fan-forced oven to 70°C (158°F).

Remove beef from marinade and pat dry with paper towel, then place in a roasting pan, drizzle with olive oil and roast for 4 hours.

Remove from pan and leave to rest for 20–30 minutes. Cut into thick slices and serve hot or cold.

Methods For The Sauces

Horseradish

Combine all ingredients.

Tonnato

Cook eggs in boiling water until hard-boiled (10 minutes). Refresh, then peel, halve, remove egg yolks (discard whites) and place in a bowl. Add tuna and mash with a fork, then add remaining ingredients, mix well to combine and season to taste with lemon juice and freshly ground black pepper.

Sauce will keep refrigerated for 3 days. Serve with sliced beef fillet, watercress and extra capers

Tarragon Aioli.

Combine all ingredients and mix well. Cover and refrigerate for 1 hour to blend the flavors.

Serve chilled. May be made up to two days in advance.

Ingredients:

Beef

  • 1 x scotch fillet, trimmed
  • 2 teaspoons rosemary, roughly chopped
  • 3 cloves garlic, crushed
  • 3-4 fresh bay leaves
  • 1 tablespoon of seeded mustard
  • 2 teaspoons thyme, roughly chopped
  • ¼ cup balsamic vinegar
  • 1 tablespoon crushed black peppercorns
  • sea salt
  • extra virgin olive oil, for cooking.

Horseradish Sauce – Makes 3/4 cup

  • 1/4 cup mayonnaise. 1/4 cup sour cream
  • 1 tablespoon Dijon mustard. 2 scallions, finely chopped
  •  2 teaspoons prepared horseradish.

Tonnato

  • 2eggs, at room temperature
  • 185 gm   canned Italian tuna in oil, drained well
  • 225 gm   (¾ cup) whole-egg mayonnaise
  • 50 gm (¼ cup)  capers in vinegar, rinsed and finely chopped, plus extra to serve
  • 2  golden shallots, finely chopped
  • 2  anchovy fillets, finely chopped
  • Juice of   ½ a lemon, or to taste

Tarragon Mustard Aioli – Makes About 2/3 Cup

  • 1/2 cup mayonnaise
  • 1 small garlic clove, crushed and minced fine
  • 1 tbsp finely chopped fresh tarragon
  • 2 tbsp Dijon mustard
  • Salt and fresh ground black pepper to taste