GalleryModern Meatloaf with Middle Eastern Flavours
Meatloaf is such a winner with all ages. Add some spices and hey presto: you’ve got a delicious, contemporary meal […]
GalleryBlack Pudding and Cabbage Rolls
Finger Food, Gluten-Free, Lyndey Milan, Lyndey Milan's Taste of Ireland, Meat
Black Pudding and Cabbage Rolls
Sean Kelly from Dominick Kelly’s butchers in Newport showed me how Black pudding was traditionally made from flaked oatmeal, chopped onion, […]
GalleryBeef and Red Wine Pies
Baking, Beef, Lyndey Milan, Main Course, Meat
Beef and Red Wine Pies
I have adapted a French technique of hot marinating the meat in these beef and red wine pies. The flavour in […]
GalleryThree level Shepherds Pie
Baking, Lamb, Lyndey Milan, Lyndey Milan's Baking Secrets, Main Course, Meat
Three level Shepherds Pie
Serves: 6
Preparation: 35 minutes
Cooking: 45 minutes
Ingredients
1 tablespoon (20ml) extra virgin olive oil
500g lamb mince
1 onion, finely chopped
1 carrot, […]
GalleryGlazed Chinese Duck with Redbelly Blood Orange and Ginger
Asian, Fruit, Lyndey Milan, Meat
Glazed Chinese Duck with Redbelly Blood Orange and Ginger
This dish has all the flavours of authentic roast duck with an additional sauce. You will need […]
GalleryRoast Beef Rib with Spiced Salt and Anchovy and Parsley Béarnaise
Christmas, Meat
Servings: 8
Preparation Time: 30 minutes (plus 20 minutes standing time)
Cooking Time: 1 hour 15 minutes
Ingredients:
2.5kg standing rib of beef with 5 bones (bone in rib […]
GalleryHoney Glazed Ham with Mustard Fruits and Cranberry Relish
Baking, Christmas, Meat
Serves a crowd
Cooking Time: 80 minutes
Preparation Time: 20 minutes
Ingredients:
1 x 7kg leg of ham
¼ cup whole cloves
½ cup (175g) honey
1 tablespoon Dijon mustard
1 tablespoon (20ml) […]
GalleryPearl Meat with Native Australian flavours
Lyndey Milan's Taste of Australia, Meat
As a fan of Australian native spices, I was delighted to use them with another indigenous product, pearly meat from the Pinctada Maximum oyster which […]
GallerySlow Roasted Lamb Ribs with Yoghurt and Feta Sauce
Lyndey Milan's Taste of Greece, Meat
Arní sto fórno argá psiméni may yahórti kai féta salsa
Lamb is glorious in Greece. We had long cut cutlets cooked over the open charcoal fire […]
GallerySpiced Rib Eye with Quinoa and Stinging Nettle Salad
Lyndey Milan's Taste of Australia, Meat
I cooked this with the beautiful backdrop of Arthur Boyd’s property, Bundanon and took inspiration from the cattle farm and landscape to create a dish […]