Meat

Veal Cutlets with Australian Indigenous Flavours

Servings: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
2 veal cutlets
Ground Native pepperberries
Olive oil infused with lemon myrtle
1 bunch asparagus, trimmed
Lemon myrtle rainforest spice

Mash
3 large potatoes
Bush […]

Toad in the Hole

Forget the funny name, this is an easy and inexpensive way to feed a hungry family or bunch of kids and a bit of fun […]

Steerson’s Spiced Lamb Sausage Roll

Ingredients:
500g coarsely ground lamb mince
50g finely diced onion
100g softened butter
5g cumin
5g smoked paprika
5g garlic powder
30g fresh breadcrumbs
20g grated parmesan
1 egg
1g salt (1 big pinch)
5g finely […]

Rack of Lamb with Brown Bread Crust & Crushed Peas

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From Lyndey Milan’s Taste of Ireland: episode 3, County Mayo
When I visited Commenara and Bernard King’s sheep farm, I couldn’t wait to actually cook the […]

Luxe ‘Irish Stew’ of Goat

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From Lyndey Milan’s Taste of Ireland: episode 6, The Burren and Galway

Irish stew is traditionally made of lamb, potatoes and onions and with long, slow […]

Greek Lamb Burgers

You can simplify this recipe by using good quality pre-prepared tzatziki. Breadcrumbs can be used in the hamburger patty rather than pita.

Servings: 4
Preparation Time: 15 […]

Chicken Larb with Rice Noodles

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Chicken Larb with Rice Noodles

Although traditionally a warm salad, this Chicken Larb with Rice Noodles can be eaten hot, warm or at room temperature.

Serves 4 […]

Crab Cakes with Dill Pickle Remoulade

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Crab Cakes with Dill Pickle Remoulade

Servings: 4
Preparation Time: 15 minutes + 30 minutes chilling
Cooking Time: 10 minutes

Ingredients:

¾ cup (45g) fresh breadcrumbs (see notes)
¼ cup milk
225g […]