JUSTIN-Daube of Beef Brisket

Daube of beef brisket with Jerusalem Artichokes and watercress

Published in From Justin North's Kitchen

Serves 4 For the brisket 1 litre (4 cups) red wine 2 bay leaves 5 thyme stalks 5 cloves garlic 1 carrot 1/2 an onion 1kg piece boneless beef brisket 2 litres (8 cups) veal stock Vegetable oil, for browning For the Jerusalem artichokes 12 large...
REBECCA beef bourgignon

Beef Bourguignon

Published in Dirty Girl Kitchen

Serves 6 100g streaky bacon 1 tablespoons olive oil 1kg lean stewing steak, trimmed and cut into 3.5cm pieces 1 carrot, sliced 1 onion

, sliced 1 teaspoon salt and 1/4 teaspoon ground pepper 4 tablespoons plain flour 600ml red wine ...
FOT2 JUSTIN NORTH Catalan Braised Beef

Catalan-style braised beef oyster blade

Published in From Justin North's Kitchen

Serves 4 For the oyster blade 2 litres (8 cups) Cambell's Real Stock - Beef 100ml vegetable oil 800g piece trimmed beef oyster blade 1 carrot, coarsely chopped 1 garlic head, halved 1/2 onion, coarsely chopped 150ml red wine 100ml dry sherry ...
FOT2 JUSTIN NORTHPot Roast Lamb Necks

Pot roast lamb neck with winter vegetables

Published in From Justin North's Kitchen

Serves 4 For the lamb 1kg boneless lamb neck 2 tablespoons olive oil 250 (1 cup) dry aromatic white wine 500ml (2 cups) Cambell's Real Stock - Beef 1 bulb of spring garlic A couple of sprigs of fresh thyme A sprig of fresh rosemary 1 peel of...
FOT2 JUSTINE NORTHLamb Shank

Slow cooked lamb hind shanks with root vegetables

Published in From Justin North's Kitchen

Serves 4 60ml (1/4 cup) olive oil 4 lamb hind shanks 1 onion, peeled 4 cloves garlic, peeled few sprigs thyme 2 bay leaves 1 carrot,  peeled and chopped 2 vine ripe tomatoes, chopped 100ml white wine 1.5 litres (6 cups) Cambells Real Stock - Beef 1...
manu braised beef

Braised Beef Cheeks With Carrot Puree

Published in

This carrot puree is based on a French dish called ‘Vichy carrots’, named after the French town of Vichy. This town was famous for its carbonated water,which was traditionally used in this dish to soften the carrots and accentuate their flavour.
ADRAIN RICHRADSON wallaby

Persian style slow braised Wallaby Shanks

Published in

serves 6 60ml olive oil 6 Wallaby shanks 2 small onions, finely chopped 2 cloves garlic, finely chopped 200g dried kidney beans, soaked, drained and rinsed 2 large bunches English spinach, leaves picked and washed 6 dried limes or lemons,...
Etch staff meal - BBQ pork

Etch Staff Meal

Published in From Justin North's Kitchen

BBQ Pork – James Metcalfe @ Etch Serves 8 1.2kg piece pork neck Cha siu marinade 3 tbsp sugar 1 tsp salt 2 tbsp light soy 3 tbsp dark soy 1 tbsp minced garlic 2 tsp ginger juice (squeezed from grated, fresh ginger) ½ tsp five spice powder 2 tbsp...
Three Blue Ducks Staff Meal

Three Blue Ducks Staff Meal

Published in

Calamari, chorizo and chilli Serves 12 4 x 80g firm chorizo 20 ml light olive oil 14 x 120g calamari, cleaned and surface scored 1 bunch chervil, picked 1 lemon cut into wedges 2 long red chills seeded and cut into fine strands Method:  Preheat...
GARY CRUMBED PORK CUTLET_copy

Crumbed Pork with Roasted Quince and Hazelnuts

Published in

Quinces are such a beautiful autumn fruit and, although they have become more popular in recent years, they are still not a regular ingredient in most kitchens. Once you get over the fact that they are very hard and have a velvety fuzz on their thick...