Tag Archives: seasoning

Meaty Goodness!

Meat Recipe #17 – Cattleman’s Cutlet

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Isn’t it wonderful when you find a new cut of meat you didn’t even know existed!

For me this Father’s Day it was the Cattleman’s Cutlet.  If, like I was, you are ignorant to what that is, it is a giant ribeye still on the bone, looking for all the world like a gigantic version of the little lamb cutlets that usually grace the BBQ.

Oh where have you been all my life!

So today I will give you a quick rundown of how I found to be the best way to cook this big hunk of meat, with a combination of searing and slow cooking.

Video – Cooking a Tomahawk Steak

 

Preperation

  • Step 1: Weigh your meat so you get a rough idea of cooking times. Mine came to 625gms.
Any cut of beef under half a kilo isn’t worth my time
  • Step 2: Rub salt into the meat half an hour prior to cooking:
  • Step 3: Rub whatever seasonings you see fit into the meat. For me I used a Smokey BBQ one, but you can use whatever takes your fancy.

 

Cooking

  • Step 1: Bring your BBQ to a very high heat.
  • Step 2: Place your meat horinzonally and sear for approximately 10 minutes

  • Step 3: Flip your meat, turn it vertical and sear for another 10 minutes

  • Step 4: Flip your meat. Turn the heat on your BBQ to minimum. Close the lid and let it cook through slowly
A good time to add any other food you are going to cook
  • Step 5: Open the lid. Flip your meat.  Close the lid and let cook slowly for another 10 minutes.  Open up and it should be ready to go!

 

And that’s it.  40 minutes of cooking will result in a cut of meat just that bit browner than medium-rare but lighter than medium, which is just how I like my beef.  If you prefer your meat lighter or darker than adjust cooking times accordingly, as you must also do regarding the meats weight.  Serve with whatever sides you like – since you’ve got the BBQ on anyway why not chuck some corn on the grill!

 

Video: Campfire Lamb Shanks Recipe

 

Hobby Farming

Recipe – Curried Duck Eggs

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Don’t ya hate it when your poultry has a secret nest?

I have all these great laying drums set up for my ducks, but for some damn reason half of them prefer to find some nice secret spot in the garden and lay their eggs there every day until I discover it a few weeks later.

This just happened yet again, so we’ve gone from no duck eggs to having well over a dozen that have to get used up pretty quick from not being refrigerated.

So I decided to try out a recipe of my sisters to use them up – her magnificent curried eggs.  She makes them that mouthwatering that for years I’ve insisted on a plate of them instead of birthday gifts from her.

While I can’t profess to make them as well as her, I gave it the ol’ college try and they still came out pretty damn good!  And it’s a simple recipe so really easy to make.  So here is Big Angry Trev’s sisters recipe for Curried Duck Eggs.

 

Ingredients:

*16 Duck Eggs – boiled

*120gm Butter

*4 tbsp Cream

*2 tsp Curry Powder

*1 tsp Mustard Powder

*Black Pepper

*Paprika

*Chilli Flakes

 

Method

*Boil the eggs, slice in half and scoop out the yolks.

*Put yolks in a bowl and add butter, cream, curry powder, mustard powder and season with black pepper.  Mash.

*Spoon mix back into egg whites.

 

Seasoning

How you season your eggs is up to you.  Typically as the househusband I have to cater to everyone’s particular tastes so I divvy the eggs up into 3 lots.

First lot I put on no seasoning for my kids.

Second lot I put on paprika for my wife.

The third I put on paprika and chilli flakes for myself.

I’ve yet to try them with hot sauce but that’s only a matter of time.  But I definitely recommend the paprika, it really makes the flavour pop!

 

And there ya go, a simple recipe that is an effective way to use up all those extra eggs you find lying around the farm.

 

Related Articles:

Meat Recipe #5 – Mum’s Oven-cooked T-Bone Steak & Onions with Mushroom Gravy

Meat Recipe #10 – Duck Egg & Venison Chorizo Omelette

Meat Recipe #12 – Roasting your own Duck

Meat Recipe #13 – Roasted Duck in Crabmeat Sauce

 

Meaty Goodness!

Meat Recipe #8 – Roast Lamb with Seasoned Vegetables

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Who doesn’t love a big roast eh?  Well, vegetarians I guess, and people with eating disorders, those in a coma etc… well, lots of people.  But lots more people love a roast, especially in winter!

Be still your beating taste buds

So here is a simple recipe for Roast Lamb with Vegetables that is certain to fill your tum.  All the ingredients will be seasoned in various themes of yummy goodness but I’ve even made that easy too.  Just follow the below instructions below and eat hearty!

 

Ingredients:

  • 1.5kg roasting lamb
  • 4 medium potatoes
  • 1 medium onion
  • 1 large carrot
  • Frozen peas
  • Olive oil
  • Salt & Pepper
  • Minced garlic
  • Rosemary
  • Mild Paprika
  • Honey
  • Balsamic Vinegar

 

Preparation:

  • Peel & quarter the potatoes and the onion
  • Peel the large carrot and cut into sticks
  • Take a mixing bowl and fill the bottom with a mixture of olive oil, salt and pepper
  • Put the oven on to preheat to 180 degrees

 

Seasoning:

  • One by one take each of the ingredients (the lamb, potatoes, carrots & onion) and roll them around in the mixture of oil, salt and pepper. Sit each to one side.
  • Mix up some minced garlic and rosemary and rub generously all over the lamb.
  • Roll potatoes in mild paprika
  • Roll carrots in honey and place in fridge
  • Pour balsamic vinegar in a small bowl and put onions in to soak. Place in fridge.

 

Method:

  • Place lamb in roasting tray that allows circulation of heat all around the lamb. Set timer for 90 minutes.
  • At the 45 minute mark put the potatoes on an oven tray and place in oven
  • At the 60 minute mark put the carrots on a separate tray and place in oven (otherwise all the honey that slides off will contaminate your potatoes and obscure the paprika seasoning)
  • At the 70 minute mark place the onion in next to the potatoes.
  • At the 80 minute mark put some peas on to boil

 

Serving

  • Cut the lamb into nice slices or chunks (depending on your culinary audience) using an electric knife and place on plate.
  • Divvy up the vegetables, providing some butter
  • You can provide gravy if you like, though with all the seasoning it shouldn’t be necessary
  • Enjoy!

 

And there ya go.  A roast recipe to warm the cockles of you and your families gullets this winter.  Happy eating!

Got your own roast lamb recipe?  Would love to read it in the comments section below!