Recipes
Tips for a Tasty Scotch Fillet Roast
- Preheat the oven to 200°C.
- Remove the fillet from the fridge 15-20 mins before you’re ready to cook it. This will help the beef cook evenly.
- Use kitchen string to tie along the length of the fillet at 5cm intervals. This will help it keep its shape.
- Rub the fillet with extra virgin olive oil and season well with ground pepper and salt flakes or a ready-made seasoning.
- Roast in a hot oven until cooked as desired, being sure to remove from the oven just short of your preferred doneness. This is because the cooking process continues even after the beef has been removed from the oven. See our doneness guide below.
- For extra juicy results, take the time to rest the beef before serving. Simply place the beef on a serving platter, cover loosely with foil and leave to stand for 15-20 mins before slicing
Also try
Combine 1 tablespoon each of sweet paprika, garlic powder, dried oregano and rosemary leaves for a quick and tasty rub mix.
Cooking Guide
Weight and Timing
Cook the beef for:
- 15 mins per 500g for medium rare
- 15-20 mins per 500g for medium
- 20-25 mins per 500g for well done.
The Touch Test Guide
Use tongs and gently squeeze the beef:
- Rare will feel very soft
- Medium will feel soft
- Well done will feel firm
The Internal Temperature Guide
- Rare - 55ºC
- Medium rare – 60ºC
- Medium – 65ºC
- Medium well – 70ºC
- Well done – 75ºC
Corned Beef and Buttered Vegetables
The ultimate autumn/winter meal. This recipe is written using 2 kg of beef, which will feed six people and leave enough for a couple of toasted sandwiches.
For the spice paste
- 1 tablespoon juniper berries
- I tablespoon black peppercorns
- I clove of garlic, chopped
To make the spice paste, grind the juniper berries and pepper with a mortar and pestle, then add the garlic and pound into a paste. Rub your spice paste on to the corned silverside (if it is salted, before the paste, soak for two hours fully immersed in a saucepan, change the water each hour), after applying the paste, cover with plastic wrap and let it sit overnight in the fridge.
For the Corned Beef
- 2 kg uncooked corned silverside
- 40 ml balsamic vinegar
- 100 g?1/3 cup tomato paste
- 300g brown sugar
- 6 bay leaves
- 200 ml chicken stock
- 500 ml water
Preheat your oven to 200C. Put the corned beef in a large cast iron pan or casserole dish, fat side down, with the vinegar, tomato paste, sugar, bay leaves, stock and water. Cover the pot with a lid and cook in the oven for about 1.5 hours. Check from time to time to make sure that it doesn't dry out, adding water as needed. While you're in there give your beef a baste with the cooking liquid. After about 1.5 hours take the lid off the pan and turn the beef so that the far side is facing up and cook for another hour - it is very important to keep on basting every fifteen minutes or so.
For the Buttered Vegetables
- 12 baby carrots
- 8 baby turnips
- 8 small new potatoes
- salt to your taste
- a knob of butter
- 1 tablespoon wholegrain mustard
- a generous pinch of chopped parsley
- salt and freshly ground pepper
Meanwhile, make the buttered vegetables. Boil the vegetables in salted water. The carrots and turnips can be cooked together, if they are a similar size (8-12 minutes in boiling water), but cook potatoes separately (about 20 minutes starting with cold water). Place all of the hot vegetables in a bowl and gently toss in the butter, mustard, parsley and season with a little salt and pepper.
When the beef is cooked serve with the buttered vegetables. Any left over corned beef great in toasted sandwiches with a bit of mustard for lunch!
Gurrun
Gurrun “Davidson Plum” Jam
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Eramboo Farm
Davidson plums are amazing bush tucker. I first learned about them from Kuku Yalanji elder Kuranba (Bennett Walker) in the Daintree Rainforest. In Kuku Yalanji the names for plum is gurrun. Gurrun are very tart. But that in itself should tell us something. Even when ripe it is like eating pure ascorbic acid. Bennett knew they were very good for eye health and general well-being. In traditional diet they were often added to water and or pounded and combined with native flours and dampers. Now the whole world is starting to realise that the ancient fruits of Australia have the highest nutritional values ever recorded. They are so-called super foods. Les Gordon planted many amazing rainforest trees at Eramboo farm. Three Davidson plum trees produce about 100 precious plums every year – equivalent to the Vitamin C of 10,000 oranges. From these I produce a limited amount of jam each year.
Peter Botsman 12/3/2016
”There are four varieties of Davidson plum or “orray”, which grows from the far tropical north of Australia to northern New South Wales {and Kangaroo Valley} …. They have 100 times the vitamin C found in oranges and also contain lutein, a compound that plays an important role in eye health, along with magnesium, zinc, calcium potassium and manganese.’- Natascha Mirosch Wednesday 11 December 2013 The Guardian
According to the Australian Super Food Company:
- “The Davidson Plum is an excellent source of potassium. Potassium plays a vital role in every single heartbeat. It helps our muscles move, our nerves work and our kidneys filter out toxins.
- It is a good source of Vitamin E and zinc; two nutrients required for glowing, youthful looking skin.
- It is a unique dairy-free source of calcium.
- It is an antioxidant powerhouse, containing high levels of anthocyanin, which is thought to improve cognitive function and protect against certain cancers and heart disease.
- It contains significantly more lutein than an avocado (thought to be the primary source of lutein). Lutein is a carotenoid vitamin that plays an important role in eye health, improving symptoms in atrophic age-related macular degeneration by inhibiting inflammation. Age-related macular degeneration is the leading cause of vision loss in aging Western societies.
- It contains properties believed to have antidiabetic effects and a capacity to reduce hypertension and obesity.”
Culinary Suggestions: the tart and intense fruity flavour of Gurrun lends itself to be used in a range of sweet and savoury dishes, including cakes, jams, sauces, yoghurt and ice-cream. Research is currently being conducted on the Davidson Plum’s antimicrobial properties, which are thought to act as a natural food preservative. If used in ordinary jams gurrun will preserve the jam for longer and boost its nutritional value.
Veal Osso Bucco
An ideal winter slow cooker. Cook a day or two ahead and it just gets better and better.
- 750g osso bucco
- 1 teaspoon olive oil
- 1 large onion
- I garlic clove crushed
- 1 teaspoon paprika
- 880 g tin of tomatoes
- 1 eggplant peeled and diced
- 1 half a celery
- 1 teaspoon dried basil
- 4 bay leaves
- 250 ml red wine
- 250 ml stock or water
- 1 teaspoon finely grated lemon zest
- 300 g mushrooms
- garnish of parsley
- Heat oven to 160 C Brown the veal on all sides in a frying pan and then place into a large casserole dish
- Add the olive oil and garlic to the frying pan and cook for 4 mins
- Add the paprika, tomatoes, eggplant, celery, basil, bay leaves, red wine, stock or water and half the lemon zest to the pan. Bring to the boil, then remove from the heat and pour over veal. Place the lid on the casserole dish and bake for 11/2 hours.
- Add the mushrooms to the dish and return to the oven and cook for further 15 minutes.
- Before serving add parsley garnish and remaining lemon zest.
