beefing up your profits #2

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CASUAL ENTERTAINING 15 BEEFing up your profits – Volume 2

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Value adding resource for butchers using beef

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Meat Standards Australia™(MSA)

Meat Standards Australia is the result of many

years of research testing the on-farm production,

processing, carcase attributes, ageing and

cooking effects to determine their individual

and collective effect on meat eating quality.

C A S U A L E N T E R T A I N I N G

15BEEFing up your profi ts – Volume 2

Summer Fruit Pockets

Ingredients

1 Rump cap (approximately 1 to 1.2kg)

(MSA Roast)

2 slices stale bread

2 cloves garlic, peeled

1 large spring onion

¼ cup dried apricots

4 dried pears

¼ cup dried cranberries

8 fresh sage leaves

Olive oil

Salt & pepper

A P P R O X I M AT E LY 6 P O R T I O N S

Remove all fat from rump cap.

Slice into three thick, even steaks across the grain.

Cut the thick steaks into two with the grain.

Slice deep pocket into top of each steak.

Combine stale bread, garlic, spring onion, dried apricots, dried pears, dried cranberries, and fresh sage in a food processor and chop roughly. Drizzle a small amount of olive oil into the processor, just enough to combine.

Place mixture into steak pockets.

Wrap each steak in an alfoil boat.

Cooking Instructions

Preheat oven to 180°C.

Place the prepared pockets into a baking dish and cook for 15 minutes.

Remove from the oven and rest for 10 minutes, remove the foil to serve.

Method

Oven Roast

South Australia Team:Chef Chris Stephan

Butchers Graeme Elliott & Peter Roberts

16

Bombay Beef Olives

Ingredients

16 x 150g Knuckle cover thin sliced steaks

(MSA Pan-fry/grill)

800g Beef mince (or 16 x 50g portions)

30g crushed garlic

40g curry powder

1 bunch fresh coriander, chopped

150g onion, fi nely chopped

200g fresh leek, thinly sliced

Method

Thin slice and butterfl y knuckle cap.

Lay butterfl ied steaks on bench, lay a piece of leek on top.

Mix mince together with garlic, curry, coriander and onion.

Place mince mixture into olive, roll into cigar.

Lay in tray, garnish with thin squares of leek and a sprinkle of curry powder.

Cooking Instructions

Quickly seal beef olives in pan

until browned.

Cover with chosen simmer sauce for 15 minutes.

Pan-fry

Price of jar of Mild Curry Simmer Sauce to be included into piece of individual unit.

N O T E S :

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

17BEEFing up your profi ts – Volume 2

Beef Saltimbocca

Ingredients

8 portions Rump cap steaks

(approx 960g) (MSA Pan-fry/grill)

200g fetta cheese, cut into slices

16 sage leaves

8 slices prosciutto

S E R V E S 8

Method

Lay slice of prosciutto on board.

Place rump slice 10mm thick onto prosciutto.

Place fetta cheese onto steak.

Place two sage leaves on fetta cheese.

Wrap prosciutto around the steak.

Cooking Instructions

Pan-fry in butter or oil, turning once.

Cook for only three minutes on each side.

Pan-fry

Serve with a squeeze of lemon.

N O T E S :

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

18

Brazilian Pepper Beef

Ingredients

1 Rump cap approximately 1 to 1.2kg

(MSA Roast)

20g cajun spices

10g cracked black pepper

½ bunch coriander

2tbs olive oil

S E R V E S 4 T O 6

Method

Trim sinew from underside and leave a 2mm fat coverage on top.

Score the fat coverage so that the carving direction is across the grain.

Rub ingredients on both sides of the beef.

Vacuum-seal in golden packaging.

Cooking Instructions

Preheat oven at 180ºC.

Place prepared roast on rack in baking tray.

Bake in oven allowing 20-25 minutes per 500gms for medium.

Remove from oven, cover with

foil and let rest for 10 minutes.

Oven Roast

Western Australia Team:Chef Robbie Couzens

Butchers Shane Fuchsbichler & Jan Hansen

19BEEFing up your profi ts – Volume 2

Beef Swiss Roulade

Method

Butterfl y bolar blade top muscle into a thin layer.

Lay the prepared piece of meat out fl at, place spinach evenly on top.

Mix onion, ricotta and garlic into a paste and spread over spinach.

Place sundried tomato in the centre of roll.

Roll and skewer together.

Cut between each skewer into individual roulades approximately 25mm thickness.

Cooking Instructions

Bring fry pan to a sizzle.

Place roulades into pan and sear each side.

Reduce heat and cook for eight minutes each side.

Remove from fry pan and rest for 10 minutes.

Serve with side salad.

Ingredients

1 Denuded Bolar Blade or Topside Cap

sinew removed, top muscle (2.25 to 2.5kg)

(MSA Pan-fry/grill)

100g English spinach

50g garlic

150g sundried tomato

200g diced onion

200g ricotta

Wooden skewers

A P P R O X I M AT E LY 1 5 P O R T I O N S

Pan-fry

For a pot roast

Place roulades into a pan to seal.

Then place in baking dish and half cover with beef stock.

Cover in alfoil and bake in oven for 15-20 minutes at 1800C.

Let rest for 10 minutes in juices.

N O T E S :

Western Australia Team:Chef Robbie Couzens

Butchers Shane Fuchsbichler & Jan Hansen

20

Gold Steak

Ingredients

1.6 kg Eye rump centre (MSA Pan-fry/grill)

(approximately eight 200g portions)

12g crushed garlic

20g honey

20g sesame oil

20g oyster sauce

10g lime juice

Method

Prepare marinade by mixing together garlic, honey, sesame oil, oyster sauce and lime juice.

Foil wrap steaks, add marinade to foil wrap.

Let steaks marinade for 1 hour.

Cooking Instructions

Grill, BBQ or pan-fry to preferred

degree of doneness.

Pan-fry

Queensland Team:Chef Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

Barbecue

21BEEFing up your profi ts – Volume 2

Cut in half to serve to see the dolmades and cheese inside.

N O T E S :

Spanish Dolmade Beef Mini Roast

Method

Slice medallions 5cm thick.

Make a narrow-opening pocket.

Place a slice of fetta and one dolmade into each topside medallion.

Marinade in a mixture of olive oil, lemon juice and chopped oregano.

Cooking Instructions

Preheat oven to 170ºC.

Place roast in oven and bake for 25 minutes.

Baste with juices throughout process.

Rest for fi ve minutes before

serving.

Ingredients

1 to 1.2 kg Eye rump side (MSA Roast)

90g fetta cheese or 15g per portion

6 dolmades (fresh)

60ml olive oil

2 lemons, juiced

½ bunch oregano

A P P R O X I M AT E LY 6 P O R T I O N S

Oven Roast

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

22

Honey Mustard Beef Roast

Fully denude whole oyster blade.

Spread 1 large tablespoon of wholegrain mustard over meat.

Place 1 large spinach leaf (stem removed) over mustard.

Layer 4 streaky bacon rashers on spinach.

Spread mozzarella cheese over bacon.

Ingredients

750g denuded Oyster Blade (MSA Roast)

40g spinach

40g wholegrain mustard

80g rindless streaky bacon

120g shredded mozzarella cheese

175g honey mustard marinade

Tomatoes

Fresh Parsley

Place second spinach leaf stem removed over the top.

Tie off the roast using twine at 2-3cm intervals.

Roll roast in honey mustard marinade and garnish with sliced tomato or capsicum and parsley.

Cooking Instructions

Pre-heat oven to 180°C and roast for 20 to 25 minutes per

500g for medium.

Method

Oven Roast

New South Wales Team:Chef Simon McNamara

Butchers Kevin Green & Trent Giri

23BEEFing up your profi ts – Volume 2

Meat Standards Australia™(MSA)

Meat Standards Australia is the result of many

years of research testing the on-farm production,

processing, carcase attributes, ageing and

cooking effects to determine their individual

and collective effect on meat eating quality.

M I D - W E E K M E A L S

25BEEFing up your profi ts – Volume 2

Cordon Bleu

Method

Remove all fat, connective tissue and silverskin.

Butterfl y steaks to approximately 16cm by 10cm in size and smear with Dijon mustard. Place ham and cheese slice on top then repeat mustard.

Pound edge and crumb.

Cooking Instructions

Heat pan and cook for

approximately 3 minutes a side.

Ingredients

1.25kg Eye of knuckle (MSA Pan-fry/grill)

120g ham

90g dijon mustard

70g mozzarella cheese

500g breadcrumbs

A P P R O X I M AT E LY 1 2 P O R T I O N S

Pan-fry

Queensland Team:Chef Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

26

Remove garnish before cooking.

N O T E S :

Pistachio and Capsicum Meatloaf

Method

Finely dice onion, roast capsicum and mix with garlic, tomato paste, eggs, breadcrumbs, half the Worcestershire sauce, half the tomato sauce and the pistachio nuts.

Combine beef mince and all above ingredients.

Place fi lling into foil containers.

Mix remaining tomato sauce and Worcestershire sauce and pour on top.

Garnish with onion rounds, sliced red capsicum and parsley.

Cooking Instructions

Place into preheated oven at

170ºC for 70 minutes.

Ingredients

1.5kg Beef mince

400g onion

20g garlic, minced

250g tomato paste

160ml Worcestershire sauce

450g roasted capsicum

30g brown sugar

3 eggs

150g breadcrumbs

100ml tomato sauce

200g pistachio nuts

Oven Roast

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

27BEEFing up your profi ts – Volume 2

Semi-dried Tomato and Camembert Beef Parcel

Thaw full sheet of puff pastry and place in a diamond shape on a bench.

Cut steak in half and brush with semidried tomato glaze.

Place glazed steak 3cm from the base of pastry.

Place 3 semi-dried tomatoes on glazed steak.

Thinly slice camembert cheese (3mm x 8cm) and place on top of tomato.

Place remaining steak on top.

Ingredients

480g thinly sliced denuded Blade steak

(3mm thick) (MSA Roast)

4 sheets Puff Pastry

40g Semi-dried tomato glaze

12 Sun-dried tomatoes

320g Camembert cheese

fresh parsley

chives/ sliced chilli

4 P O R T I O N S

Fold left corner of pastry to meet right corner directly above ingredients, gently squeeze pastry together leaving about 5cm of over-hang that folds back to the sides of the parcel. Pinch together to seal top join. Turn pastry to portrait position, push pastry down to seal in contents. Fold the tie look to point of seal folding back to over-hang on each side.

Garnish with chopped parsley and small slices of chives or sliced chilli.

Cooking Instructions

Pre heat oven to 180°C. Brush with milk and bake for 30

minutes.

Method

Oven Roast

New South Wales Team:Chef Simon McNamara

Butchers Kevin Green & Trent Giri

28

Italia Beef Caprese

Thaw 1 sheet of pastry, run lattice cutter down centre of pastry, cut the pastry in half through the middle of lattice pastry cut.

Separate lattice with fi ngers taking care not to rip joining pieces apart and leave the last two rows together.

Place thinly sliced steak in the middle of the uncut side of the pastry.

Brush semi-dried tomato glaze over steak.

Ingredients

400gm thinly sliced Eye rump centre

(MSA Roast)

40g Semi-dried tomato glaze

4 Fresh roma tomatoes

320g Camembert cheese

8 leaves fresh basil

4 sheets Puff Pastry

Slice a roma tomato lengthways 3mm thick and place over the glazed steak.

Slice camembert cheese (3mm x 8cm) and place on tomato.

Place 2 large basil leaves on top of camembert.

Fold pastry around and pinch the pastry at both ends leaving approx 1cm over hang, then trim pastry.

Present on plastic slap sheet in window to prevent damage or display on individual foam trays.

Cooking Instructions

Pre heat oven to 180°C, brush with milk and bake for 20

minutes.

Method

Oven Roast

New South Wales Team:Chef Simon McNamara

Butchers Kevin Green & Trent Giri

29BEEFing up your profi ts – Volume 2

Horseradish & Asparagus Beef Roll

Method

Blend bread, horseradish, olive oil, parsley fl akes & egg in food blender/processor.

Butterfl y eye of knuckle out fl at.

Spread evenly with horseradish seasoning.

Place fresh asparagus spears in centre, with asparagus fl ower ends hanging out of both ends.

Roll and secure.

Cooking Instructions

Pre heat oven to 180°C. Brush with milk and bake for 20 to 25 minutes per 500g for medium.

Ingredients

1 Eye of knuckle (approximately 1.5kg)

(MSA Roast)

¼ loaf of stale bread

3 tbs horseradish sauce

1 tbs olive oil

1 tbs fresh parsley (chopped)

1 egg

4–8 fresh asparagus spears

S E R V E S 6 T O 8

Oven Roast

South Australia Team:Chef Chris Stephan

Butchers Graeme Elliott & Peter Roberts

30

Garnish with sliced gherkin and parsley.

N O T E S :

Moscow Stroganoff

Method

Slice topside into 3mm x 8mm strips.

Mix all ingredients together.

Cooking Instructions

Place into a saucepan.

Heat until boiling and then simmer for 2 minutes.

Ingredients

650g Topside strips (MSA Stir-fry)

200g sour cream

125g gherkins, sliced

300g onions, sliced

20g parsley, chopped

400g canned champignons, halved

Pan-fry

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

31BEEFing up your profi ts – Volume 2

Beef Swiss Rolls

Method

Butterfl y open eye of knuckle or blade and pound into a fl at piece ready for rolling.

Soak bread in milk then squeeze out excess milk.

Sautè onions and mushrooms.

Mix bread, onions and mushrooms together.

Add lemon zest, basil and a pinch of salt and pepper.

Spread a thin layer over beef.

Roll and tie together with food grade bands or butchers twine.

Cooking Instructions

Preheat oven to 180°C.

Sear all sides of swiss rolls.

Place the prepared roast in a baking tray.

Oven bake for 20-25 minutes per 500g for medium.

Remove from oven, cover with alfoil and let rest for 10-15 minutes.

Ingredients

1.5 to 2kg Eye of Knuckle/Bolar Blade

(denuded) (MSA Roast)

1 onion fi nely diced

200g mushrooms sliced

1 loaf of white bread crust removed

300ml milk

2 x lemons zested

100g basil leaves

Salt and pepper

Fine butcher twine or food grade bands

Oven Roast

Western Australia Team:Chef Robbie Couzens

Butchers Shane Fuchsbichler & Jan Hansen

32

Meat Standards Australia™(MSA)

Meat Standards Australia is the result of many

years of research testing the on-farm production,

processing, carcase attributes, ageing and

cooking effects to determine their individual

and collective effect on meat eating quality.

F I N G E R F O O D

33BEEFing up your profi ts – Volume 2

Beef Dippers

Method

Cut rump pillow onto ideal size strips.

Feed strips onto skewers.

Cooking Instructions

Pan-fry, grill or barbecue for 1-2 minutes each surface.

Ingredients

125g Rump or Oyster Blade

(MSA Pan-fry/grill)

Skewers

Pan-fry Barbecue

When selling dippers be sure to recommend sauces to complement this dish.

N O T E S :

Queensland Team:Chef Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

34

Garnish with lime, chilli and spring onions.

N O T E S :

Thai Lime Beef Skewers

Method

Mix coriander, garlic, lime juice and zest and oil.

Marinate beef in marinade for two hours.

Thread the beef onto the skewers, folding over skewer, back and forth.

Cooking Instructions

Preheat barbecue until hot.

Place skewers on hot plate for two minutes on each side.

Ingredients

1kg Topside strips (long) (MSA Pan-fry/grill)

1 bunch fresh coriander, chopped

10g crushed garlic

2 limes, zested and juiced

40ml olive oil

A P P R O X I M AT E LY 1 0 P O R T I O N S

Barbecue

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

Pan-fry

35BEEFing up your profi ts – Volume 2

Szechuan Beef Dumplings

Method

Finely dice bamboo shoots, chestnuts, coriander and spring onion.

Mix all ingredients together.

Place one teaspoon of mixture into each wonton wrapper.

Seal wonton with water and fl our mix or egg white.

Cooking Instructions

Place wonton into deep fryer or steamer for 2 minutes until cooked.

Ingredients

1.5kg Beef mince

225g bamboo shoots, canned

225g water chestnuts, canned

15ml sesame oil

60ml soy sauce

50ml hoisin sauce

15g crushed garlic

1 bunch fresh coriander

½ bunch spring onion

Wonton wrappers

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

36

Olive’s ‘aint’ Olive’s

Method

Slice eye of topside, 5mm thick and fl attened to an even thickness.

Assemble desired ingredients and roll tightly, secure with a toothpick.

Cooking Instructions

Heat heavy based pan and add a little oil.

Brown the olives and all sides.

Cover with the lid and allow to cook gently for 10 minutes.

Ingredients

Eye of Topside 40 to 50g per portion

(MSA Thin slice)

Range of olives

bacon, leek, parsley

yiros seasoning, ricotta, baby spinach

roast capsicum, artichoke

sundried tomato, pesto, baby spinach

fresh capsicum, asparagus, sticky balsamic,

dukka

option:Deglaze the pan with either wine, verjuice and cook to reduce a little.

N O T E S :

Pan-fry

South Australia Team:Chef Chris Stephan

Butchers Graeme Elliott & Peter Roberts

37BEEFing up your profi ts – Volume 2

Meat Standards Australia™(MSA)

Meat Standards Australia is the result of many

years of research testing the on-farm production,

processing, carcase attributes, ageing and

cooking effects to determine their individual

and collective effect on meat eating quality.

F O R M A L E N T E R T A I N I N G

39BEEFing up your profi ts – Volume 2

Vella Roasta

Method

Remove all fat, connective tissue and silver skin.

Insert pocket mix ingredients and place in pocket.

Select a suitable piece of selvage fat from a previously denuded product to place over knuckle cover before trussing [this helps in both presentation and cooking of product].

Cooking Instructions

Roast at 180°C for approximately 20 to 25 minutes per 500g for medium.

Ingredients

1.5kg Knuckle cover (MSA Roast)

100g fetta

50g parmesan cheese

20g mixed herbs [fresh]

50g marinated mushrooms

10g tomato pesto

S E R V E S 6 T O 8

Oven Roast

Queensland Team:Chef Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

40

Gordella Mignons

Method

Butterfl y eye rump side, place jarlsberg, capsicum, shallots and pepper sprinkle in butterfl y. Close butterfl y.

Lay rindless bacon side by side on cutting board, sprinkle bonding powder on bacon and wrap bacon around eye rump side.

Wrap fi nished product in glad wrap and allow to set for 12 hours before cutting into mignons.

Cooking Instructions

Pan-fry or grill for 3 to 5 minutes per side.

Ingredients

855g Eye rump side (MSA Pan-fry/grill)

30g bacon

50g Jarlsberg cheese

55g chargrilled capsicum

25g shallots

pepper steak sprinkle

Queensland Team:Chef Andre Tabet

Butchers Artie Vella, Lou Gordon & Keegan De Roo

Pan-fry

41BEEFing up your profi ts – Volume 2

Pesto Mignons

Method

Cut eye rump into 30-40mm steaks.

Wrap one slice of bacon around each steak and secure with food graded band.

Square off excess bacon to be fl ush with meat surface.

Place fresh pesto on eye of meat.

Shave parmesan on top of pesto to make a stack.

Display on mini pie aluminium trays.

Cooking Instructions

Preheat griddle or hotplate.

Remove pesto and parmesan cheese.

Sear both sides of mignon.

Place in a hot oven for 10-15 minutes.

Add pesto and parmesan cheese for the last 5 minutes.

Ingredients

1kg Eye rump side (MSA Pan-fry/grill)

100g pesto

50g parmesan cheese - shaved

250g bacon (or 5 rashers)

Food grade bands

5 P O R T I O N S

Western Australia Team:Chef Robbie Couzens

Butchers Shane Fuchsbichler & Jan Hansen

Oven Roast

42

Martini Medallions

Cooking Instructions

Preheat hot plate or barbecue.

Remove the olive garnish and reserve for serving.

Lightly brush the meat with olive oil and place onto the hot surface, leaving the meat alone till beading starts to appear.

Turn and allow to cook for a further 3-4 minutes.

Remove from heat to a plate, cover with foil, resting for 5-10 minutes.

Serve with reserved olive garnish.

Ingredients

1kg Eye rump side (MSA Pan-fry/grill)

10 mls vermouth

10 mls lemon juice

Zest of 1 large lemon

Green olive tapenade

English spinach leaves

Black & green olives

Toothpicks

Food grade bands

Syringe or meat pump

5 P O R T I O N S

Cut eye rump side into 30mm - 40mm steaks.

Combine vermouth, lemon juice & lemon zest in syringe or meat pump.

Inject mixture into steaks.

Spread green olive tapenade around each steak, leaving top and bottom free.

Secure English spinach leaf around each steak with food grade band.

Thread 1 black and 1 green olive onto toothpick and push into top of steak.

Method

Pan-fry Barbecue

South Australia Team:Chef Chris Stephan

Butchers Graeme Elliott & Peter Roberts

43BEEFing up your profi ts – Volume 2

Garnish with a sprig of Tarragon

N O T E S :

Mediterranean Carpet Bag Steak

Method

Mix Antipasto or Mediterranean fi lling.

Make a pocket in the steak and fi ll.

For butter, soften butter and mix with tarragon.

Pipe a circle of butter around the top of the mignon.

Wrap with bacon and garnish appropriately.

Cooking Instructions

Heat pan until hot.

Pan-fry the steak for approximately 10 minutes, 5 minutes on each side.

Baste with melted butter throughout the cooking process.

Rest for 5 minutes before serving.

Ingredients

10 x Eye rump side, 5cm thick steaks

(MSA Pan-fry/grill)

40g semi-sundried tomatoes

25g artichoke (chopped)

30g borlotti beans (partially crushed)

40g fetta cheese

25g black olives (chopped)

20g shallots (fi nely chopped)

1g cracked black pepper

10 x bacon rashers

Tarragon Butter

500g butter

1 bunch tarragon, chopped

Pan-fry

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

44

Beef Baklava Filo Parcels

Cooking Instructions

Preheat oven to 210ºC.

Place baklava in oven and cook for 15-20 minutes.

Ingredients

1kg Topside, thinly sliced (MSA Roast)

400g macadamia nuts, crushed

9 fi lo sheets

2 Spanish onions, fi nely sliced

200g butter, melted

100g brown sugar

Slice topside 120G and tenderise, pound or fl atten.

Mix onion and brown sugar – sit for 30 minutes.

Lay one sheet of fi lo and brush with butter.

Place another sheet on top and repeat process until you have four sheets.

Lay topside on pastry until completely covered with meat.

Place onion jam in a line down centre of meat.

Sprinkle with macadamias.

Roll into sausage roll.

Brush butter on top and sprinkle with macadamias.

Method

Oven Roast

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

45BEEFing up your profi ts – Volume 2

East/West Beef Roast

Method

Remove fat and denude oyster blade.

Open oyster blade end to end, leaving ends closed.

Remove gristle, fl attened and scored.

Mix all ingredients together except for blade and prosciutto.

Fill blade with mince mixture and lay prosciutto on top.

Truss together.

Cooking Instructions

Preheat oven to 170ºC.

Place roast in oven and cook for 20 to 25 minutes per 500g for medium.

Ingredients

300g Beef mince

1kg Oyster blade (MSA Roast)

10 slices prosciutto

225g bamboo shoots, chopped

225g water chestnuts, chopped

15ml sesame oil

60ml soy sauce

50ml hoisin sauce

15g crushed garlic

1 bunch fresh coriander, chopped

½ bunch spring onion, chopped

Oven Roast

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

46

suggest serving with cous cous.

N O T E S :

Preserved Lemon and Olive Roulade

Method

Tenderise, pound or fl atten oyster blade and rub with Moroccan spice.

Place sliced capsicum, olives and preserved lemon inside beef.

Fold beef over and tie with fowl trusses.

Garnish with olive half and sliced capsicum.

Cooking Instructions

Rub roulade with olive oil.

Seal in a pan until browned.

Slow roast for 25 to 30 minutes per 500g for medium.

Ingredients

800g Oyster Blade (MSA Roast)

80g olives, halved

40g Moroccan spice

70g preserved lemon (in jar), fi nely chopped

300g canned roast capsicum, sliced

Oven Roast

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

47BEEFing up your profi ts – Volume 2

Meat Standards Australia™(MSA)

Meat Standards Australia is the result of many

years of research testing the on-farm production,

processing, carcase attributes, ageing and

cooking effects to determine their individual

and collective effect on meat eating quality.

K I D S F A V O U R I T E S

49BEEFing up your profi ts – Volume 2

To make in bulk, freeze containers with sauce on top, place cheese on top when placing in cabinet.

N O T E S :

Napoli Canelloni

Method

Mix fi lling together.

Place into pasta shells using sausage fi ller.

Place six cannelloni into foil tray.

Mix crushed tomatoes, parsley, water and garlic together.

Pour onto shells.

Place cheese on top.

Cooking Instructions

Preheat oven to 180ºC.

Place cannelloni in oven and cook for 35 minutes.

Ingredients

Filling

1.3kg Beef mince

290g onion, diced

40g garlic, crushed

½ (10g) bunch fresh marjoram

800g crushed tomatoes

40 cannelloni shells

Sauce

800g crushed tomatoes

½ bunch parsley, chopped

200g tasty cheese, grated

100ml water

20g garlic, crushed

Oven Roast

Victoria Team:Chef Duncan White-Robertson

Butchers Brendon Watts & Luke Dixon

50

these can be egg & breadcrumbed, coated / sprinkled, marinated or wrapped in filo pastry. (Adapt suitable cooking method for these variations).

N O T E S :

Beef Bonanzas

Method

Slice knuckle cover into 3mm-5mm slices and fl atten with mallet.

Mix together mince and other ingredients.

Push rib bone into 40g-60g of force meat and wrap with thin slice of meat.

Shape into cutlet style.

Cooking Instructions

Preheat griddle or barbecue.

Lightly brush the meat with olive oil and place onto the heated cooking surface, leaving the meat alone till beading starts to appear.

Turn and allow to cook for a further 3-4 minutes.

Remove from heat to a plate, cover with foil, resting for 5-10 minutes.

Ingredients

1kg Knuckle cover (MSA Pan-fry/grill)

300g beef mince

100g onions, fi nely chopped

2 grams salt

1 egg

2 grams pepper

40g Japanese breadcrumb

Beef or lamb rib bones

Barbecue

South Australia Team:Chef Chris Stephan

Butchers Graeme Elliott & Peter Roberts

Pan-fry

51BEEFing up your profi ts – Volume 2

Kofta Pops

Method

Combine all the ingredients in a large bowl and mix until well blended.

Shape the mixture into sausage shapes, push onto the paddle pop sticks.

Roll halfway into the Dukka and chill.

Cooking Instructions

Bake the koftas in the oven for 30 minutes at 180°C.

Serve immediately with yoghurt and salad.

Ingredients

1kg Beef mince

100g onions, fi nely chopped

40g garlic cloves, fi nely chopped

5g curry powder

2g salt

2g pepper

40g Japanese bread crumb

50g olive oil

80g Dukka mix

Ice cream sticks

Oven Roast

South Australia Team:Chef Chris Stephan

Butchers Graeme Elliott & Peter Roberts

52

Beef & Pasta Stack

Ingredients

1kg Oyster Blade (MSA Roast)

18 slices mozzarella

1 bottle tomato sugo

24 large fresh basil leaves

¼ cup parmesan cheese

fresh pasta sheets

fi ne butchers twine

Cooking Instructions

Preheat oven to 180°C.

Place the prepared lasagne stacks into a baking tray allowing some space between the serves.

Cover with foil and cook for 20 minutes, serve immediately with a fresh green salad.

Remove all gristle from oyster blade and slice into fl at lengths, so you end up with four fl ats.

Cut fl ats into approx 50mm squares and do the same with the pasta sheets.

Build a stack by placing a pasta sheet on a plate / tray and top with 1 piece of mozzarella cheese, steak, then 1 teaspoon of tomato sugo and 1 or 2 basil leaves.

Repeat this procedure twice more to complete stack.

On top of stack, place 1 teaspoonful of tomato sugo, roughly grated parmesan cheese and 1 or 2 basil leaves.

Tie with fi ne butchers twine, to secure stack.

Method

Oven Roast

South Australia Team:Chef Chris Stephan

Butchers Graeme Elliott & Peter Roberts

53BEEFing up your profi ts – Volume 2

Ankle Biters (Sausage Rolls)

Method

Combine beef mince, vegetables, seasoning, herbs and bread crumbs.

Lay the sheets of pastry out, cut in half and place the mince mixture onto the pastry.

Roll the pastry over the mixture, brush the edges with egg wash to seal.

Cut into saleable portions.

Cooking Instructions

Preheat the oven to 200°C.

Place onto baking trays lined with baking paper.

Brush the tops with egg wash, sprinkle with sesame seeds and bake in oven till golden and crisp, approx 20 minutes.

Ingredients

1kg beef mince

200g sweet potato, peeled and grated

4 parsnip, peeled and grated

salt & pepper

½ cup chopped Italian parsley

½ cup bread crumbs

puff pastry

Oven Roast

South Australia Team:Chef Chris Stephan

Butchers Graeme Elliott & Peter Roberts

54