Meatlovers' platter

Photography by Mark O'Meara

Ingredients (serves 8)

• 2.5kg American-style pork ribs
• 375g bottle smokey barbecue marinade
• 2 garlic cloves, crushed
• 2 long red chillies, finely chopped
• 1.5kg chicken wings, tips removed, halved
• 2 tablespoons plain flour
• 1/4 cup olive oil
• 1/4 cup cajun seasoning
• 1.25kg kipfler potatoes, scrubbed, halved
• 2 teaspoons finely grated lemon rind
• Coleslaw, to serve

Method

1. Place ribs in a large dish. Add marinade, garlic and chilli. Toss to coat. Cover and refrigerate for 1 hour.

2. Preheat a covered barbecue on medium-high heat. Remove ribs from dish, reserving marinade. Divide ribs between 2 disposable aluminium baking dishes. Cook, covered, using indirect heat, basting occasionally with reserved marinade, for 45 minutes.

3. Meanwhile, place chicken, flour, half the oil and half the seasoning in a bowl. Toss to coat. Place potato in a separate bowl. Add lemon rind and remaining oil and seasoning. Toss to coat.

4. Remove ribs from dishes. Place on barbecue plate. Place chicken and potato on chargrill. Cook ribs, chicken and potato, turning occasionally, for 25 to 30 minutes or until chicken is cooked through and potato tender. Remove ribs after 20 minutes and cover to keep warm. Serve chicken, ribs and potato with coleslaw.

Notes

• If you don't have a covered barbecue, bake ribs in a preheated oven at 180°C/160°C fan-forced.

• Super saver: Use desiree potatoes cut into wedges instead of kipfler and save around $5.10 in total.

Thai beef salad

Photography by William Meppem

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 1/2 tbs fresh lime juice
• 1 tbs finely chopped dark palm sugar
• 1 tbs fish sauce
• 2 tsp sesame oil
• 1 tsp soy sauce
• 2 tsp finely grated fresh ginger
• 1 garlic clove, crushed
• 1 (about 680g) beef rump steak
• 1 x 200g pkt grape tomatoes, halved
• 1 continental cucumber, halved lengthways, thinly sliced diagonally
• 1 red onion, halved, cut into thin wedges
• 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
• 1 bunch fresh mint, leaves picked, large leaves torn
• 1 bunch fresh coriander, leaves picked
• 1 bunch fresh Thai basil, leaves picked, large leaves torn
• 55g (1/3 cup) toasted peanuts, coarsely chopped
• 4 kaffir lime leaves, centre veins removed, finely shredded

Method

1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Minute steak with chickpea salad

Photography by Mark O'Meara

Ingredients (serves 4)

• 200g green beans, trimmed
• 4 large minute steaks
• 1 garlic clove, crushed
• olive oil cooking spray
• 400g can chickpeas, drained, rinsed
• 2 ripe tomatoes, diced
• 1/4 cup basil leaves, torn

• Dressing

• 2 tablespoons olive oil
• 1 small green onion, finely chopped
• 1 tablespoon red wine vinegar

Method

1. Cook beans in a small saucepan of boiling salted water for 2 minutes, or until just tender. Drain and refresh in cold water. Drain and pat dry with paper towels.

2. Make dressing: Place all ingredients, and salt and pepper, into a screw-top jar. Shake well to combine.

3. Rub steaks with garlic and spray lightly with oil. Season with salt and pepper. Heat a chargrill or frying pan over medium-high heat. Cook steaks in batches for 1 minute each side for medium, or until cooked to your liking.

4. Place beans, chickpeas, tomatoes and basil into a large bowl. Add dressing. Toss gently. Serve with steaks.

Mexican-style meatballs

Photography by Mark O'Meara

Make summertime dining fuss-free and delicious with this rich meatball dish served with a duo of dips.

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 2 tsp olive oil
• 750g Woolworths Select Italian Style Meatballs
• 2 x 375g btls Old El Paso Mild Thick 'n' Chunky salsa
• 384g pkt Mission 96% Fat Free Tortillas
• Light sour cream, to serve
• Bought avocado dip, to serve

Method

1. Heat oil in a large non-stick frying pan over high heat. Cook half the meatballs, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining meatballs. Drain excess fat from the pan, then return the meatballs to the pan.

2. Add the salsa. Reduce heat to medium. Simmer for 10 minutes or until meatballs are cooked through.

3. Meanwhile, heat the tortillas following packet directions.

4. Place the sour cream and avocado dip in separate serving bowls. Serve with the meatballs and tortillas.

Chilli beef and cashew nut stir-fry

Photography by Mark O'Meara

Thai chilli jam stir-fry paste adds a burst of flavour to this quick and easy stir-fry.

Ingredients (serves 4)

• 200g packet dried rice-stick noodles
• 2 1/2 tablespoons vegetable oil
• 500g eye fillet steak, trimmed, thinly sliced
• 1 red onion, cut into thin wedges
• 1 bunch asparagus, trimmed, cut into thirds
• 150g sugar snap peas, trimmed
• 2/3 cup (190g jar) Thai chilli jam stir-fry paste
• 1/2 cup salted cashew nuts
• 1/2 cup coriander leaves

Method

1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 3 to 5 minutes or until tender. Drain.

2. Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add a quarter of the beef. Stir-fry for 30 seconds or until seared. Transfer to a plate. Repeat, in 3 batches, with oil and remaining beef.

3. Add remaining 2 teaspoons oil to wok. Swirl to coat. Add onion and stir-fry for 1 minute or until onion is soft. Add asparagus and sugar snap peas. Stir-fry for 30 seconds. Add 1 tablespoon water. Cover and cook for 20 seconds.

4. Remove cover and return beef and juices to wok. Add stir-fry paste and stir-fry for 1 minute. Stir in cashew nuts.

5. Arrange noodles in bowls. Spoon over stir-fry. Sprinkle with coriander. Serve.

Notes

• Thai chilli jam stir-fry paste is a thick, sweet, spicy sauce and is also great in casseroles. You could also try adding a dollop to soups or dips, for a burst of flavour.

Cheesy meatballs

Photography by Cath Muscat

The kids can easily whip up these finger-licking-good cheesy meatballs.

Preparation Time

15 minutes

Cooking Time

20 minutes

Makes

15-20 meatballs

Ingredients

• 500g extra lean beef mince
• 1 brown onion, coarsely grated
• 1 medium carrot, peeled, coarsely grated
• 1 small zucchini, ends trimmed, coarsely grated
• 1/4 cup (60ml) reduced-salt tomato sauce
• 1 tablespoon barbecue sauce
• 1 cup (80g) coarsely grated light cheddar
• 1/4 cup (40g) plain flour
• 3/4 cup (70g) dried (packaged) multigrain breadcrumbs
• 2 teaspoons canola oil

Method

1. Combine the beef, onion, carrot, zucchini, tomato sauce, barbecue sauce, cheddar and flour into a medium bowl and use your hands to combine.

2. Roll tablespoonfuls of the mixture into balls and place on an oven tray. Place the breadcrumbs on a plate. Roll each meatball in breadcrumbs to lightly coat. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.

3. Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining meatballs. Serve immediately.

Beef and sultana empanandas

Beef and sultana empanadas

Photography by John Paul Urizar

Make entertaining easier - simply pass around a platter of these tasty pastries.

Ingredients (serves 6)

• 1 tablespoon Lupi extra-virgin olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 400g beef mince
• 2 teaspoons ground cumin
• 1/2 teaspoon chilli powder
• 1/2 cup sultanas
• 1 tablespoon plain flour
• 2 tablespoons red wine vinegar
• 3/4 cup beef stock
• 5 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 1 egg, lightly beaten
• salad leaves and warm mango salsa, to serve

Method

1. Heat oil in a large non-stick frying pan over medium-low heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion softens. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Reduce heat to medium-low. Add cumin, chilli powder, sultanas and flour. Cook, stirring, for 1 minute. Add vinegar and stock. Cook for 2 to 3 minutes or until thickened. Remove from heat. Cool completely.

2. Preheat oven to 200°C. Grease 2 oven trays. Using an 11cm round cutter, cut 18 rounds from pastry sheets. Place 1 1/2 tablespoons of mince mixture in the centre of each round. Fold over to enclose filling. Press edges together with a fork to seal. Place empanadas on oven trays. Brush with egg. Bake for 20 minutes or until golden brown. Serve with salad leaves and warm mango salsa.

Notes

Freeze uncooked empanadas between pieces of baking paper in airtight containers for up to 3 months. Bake, without thawing, for 20 to 30 minutes. Variation: You could use lamb mince and raisins instead of the beef mince and sultanas.

Beef and black bean noodle stir-fry

Photography by Alan Benson

Ten minute cooking and easy-to find ingredients make this stir-fry a winner!

Preparation Time

15 - 20 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 x 400g pkt hokkien noodles
• 1 tbs olive oil
• 400g beef stir-fry strips
• 1 brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 x 500g pkt Woolworths Fresh Family Vegetable Stir-Fry
• 80ml (1/3 cup) water
• 1 x 300g btl Asia at Home Black Bean Stir Fry Sauce
• 1/3 cup fresh coriander leaves

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

2. Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add half the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon of oil and the remaining beef.

3. Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute or until the onion softens. Add vegetables and stir-fry for 2 minutes. Add 2 tablespoons of water. Cover and cook for 1-2 minutes or until the vegetables are tender crisp.

4. Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.

5. Divide the stir-fry among serving plates. Top with the coriander to serve.

Notes

Variations

Sweet & sour pork noodle stir-fry: Omit the water and coriander. Replace the hokkien noodles with 1 x 440 pkt Singapore noodles. Replace the beef stir-fry strips with 400g pork stir-fry strips. Replace the black bean sauce with 1 x 360g pkt Masterfoods Sweet & Sour Sauce. Increase the oil to 1 1/2 tbs olive oil. Heat 2 teaspoons of oil in a wok over high heat. Add the onion, garlic, vegetables and 1 red capsicum, halved, deseeded, coarsely chopped, and stir-fry for 2-3 minutes or until the vegetables soften. Transfer to a bowl. Place 1 1/2 tbs cornflour on a plate. Add the pork and toss to coat. Shake off excess. Heat the remaining oil in the wok over high heat. Add the pork and cook for 2-3 minutes or until the pork is cooked through. Add the sauce and toss to coat. Add the noodles, capsicum mixture and 1 x 220g can pineapple pieces in natural juice, drained, and stir-fry for 2-3 minutes or until heated through. Serve. Tofu & vegetable stir-fry with black bean sauce: Omit the noodles and beef. Increase the oil to 1 1/2 tbs olive oil. Place 1 x 350g pkt firm tofu on a chopping board and pat dry with paper towel. Cut into 2cm pieces. Omit step 1. In step 2, heat 1 tablespoon of oil in a wok over high heat. Add the tofu and stir-fry for 3 minutes or until golden. Continue from step 3. Serve with steamed rice. Honey & soy chicken noodle stir-fry: Omit the water and black bean sauce. Replace the beef with 400g chicken thigh fillets, excess fat trimmed, cut into thin strips. Place 2 tsp cornflour, 2 tbs salt-reduced soy sauce, 1 1/2 tbs sweet chilli sauce and 1 tbs honey in a small bowl and stir until well combined. Add the cornflour mixture to the stir-fry in step 4.

Barbeque beef wraps

Barbecue beef wraps

Photography by Rob Palmer

Lunch is a wrap with these tasty mince-filled tortillas.

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 500g lean beef mince
• 3 teaspoons MasterFoods barbecue seasoning
• 1/2 cup beef stock
• 1 tablespoon tomato paste
• 8 large flour tortillas
• 1 medium avocado, diced
• 2 large tomatoes, diced
• 1 baby cos lettuce, trimmed, shredded

Method

1. Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Increase heat to high. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned.

2. Add seasoning. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until slightly thickened.

3. Heat tortillas following packet directions. Place tortillas on work bench. Top each with mince mixture, avocado, tomato and lettuce. Fold up to enclose filling. Serve.

Notes

You could save around $3.93 in total by using regular mince. Drain excess fat from pan at the end of step 1. You could also double the amount of mince mixture and freeze for an easy makeahead meal later.