500g beef mince
250g sausage mince
2 onions finely chopped
2 carrots grated
2 potatoes grated (approx 250g)
½ cup frozen peas (thawed)
1 tomato finely chopped
Salt and pepper to taste
3 eggs
2 tblspn tomato paste
2 tblespn tomato sauce
1 tspn Worcestershire sauce
½ cup flour

Sauce (optional)
¼ cup tomato sauce
2 tspns Worcestershire sauce

Preheat oven to 180°C. Line a baking tray or meatloaf tin with baking paper

Combine meats, vegetables, salt, pepper, eggs, paste, sauce and flour

Shape mince into rectangle and place on prepared tray or press into meatloaf tin

Bake for 25 to 30 minutes or until firm to touch

Remove from oven

Drain excess fat

Spoon sauce over top of meatloaf

Return to oven and cook for a further 10 minutes or until top is glazed

Stand on tray for 5 minutes

Different sauces or glazes may be used. Try lemon slices, chilli sauce or barbeque sauce

Boil the silverside in ginger beer

Take out of liquid and put in baking dish in oven on 170 for 15-20 minutes

Baste with reduced ginger beer

Silverside has the most superb crust and the flavour of the ginger goes all the way through

 Absolutely awesome.
(You really need to try it)

4 Rump steaks cut to your liking

Drunken Marinade:

1 cup beer
2 cloves garlic, crushed
¼ cup Worcestershire sauce
¼ cup tomato sauce

Instructions

Place beer, garlic, Worcestershire sauce and tomato sauce in a large shallow glass or ceramic dish and mix to combine.

Add steaks to marinade, turn to coat, cover and set aside to marinate at room temperature for at least 3 hours or in the refrigerator overnight.

Preheat barbecue to hot.

Drain steaks and reserve marinade.

Cook steaks on lightly oiled barbecue, brushing with reserved marinade, for 3-5 minutes each side or until cooked to your liking.

Serve immediately with a nice cold beer.

500 gm steak (skirt is best)

4 rashers bacon

4 tablespns Worcestershire Sauce

2 tablespns butter

Salt and Pepper

Nutmeg to taste

Boil until cooked through, mince or blend until paste like. Make a double batch and freeze, great on toast for breakfast.

INGREDIENTS:

2 x 200 to 225g rump steaks
75ml red wine
75ml Worcestershire sauce
1 large clove garlic peeled and crushed
1 teaspoon oil

You will also need a shallow dish large enough to hold the steaks closely and comfortably.

Put the steaks in the shallow dish then mix the red wine Worcestershire sauce and garlic together and pour this over the steaks.

Cover with cling wrap then place in the fridge for a few hours or preferably overnight.

When you are ready to cook the steaks drain and dry them carefully with kitchen paper reserving the marinade.

Take a medium frying pan place it on a high heat and heat the oil until its very hot.

Sear the steaks for 4 minutes on each side and 2 minutes before the time is up add the reserved marinade to the pan and let it bubble and reduce by about half.

When the steaks are cooked remove them from the pan to warm serving plates and enjoy with mash spud & veges

INGREDIENTS:

10 Mild or hot Italian sausage (depending how many you are cooking for)
1 tablespoon chopped garlic
1 small onion sliced thin
2 medium green peppers sliced thin
2 medium red peppers sliced thin
10 ounces sliced mushrooms
1/4 cup marsala wine
2 cans diced tomato
1 1/2 teaspoon rosemary
4 cups favorite marinara/pasta sauce

PREPARATION:
Place Italian sausage in frying pan or bake in oven to brown.

Place in slow cooker.

Add all other ingredients.

Slow cook on low for at least 3-1/2 hours  pour over cooked pasta.

Ingredients (serves 4) 
                           
6 x 1cm-thick slices beef scotch fillet or topside steak, trimmed
2 tbs finely chopped flat-leaf parsley
2 garlic cloves, crushed
2 tbs finely grated parmesan cheese
2 tbs toasted pine nuts
6 slices prosciutto, halved widthways
2 tbs olive oil
1/2 cup (125ml) dry red wine
2 cups tomato passata (sieved tomatoes)
1/4 cup sliced basil leaves, shredded

Method
Using a meat mallet or a rolling pin, pound the steaks between sheets of baking paper to about 5mm thick. Cut steaks in 2 widthways. 

Combine the parsley, garlic, parmesan and pine nuts in a small bowl and season with sea salt and black pepper.

Lay the prosciutto slices over each steak and scatter with parsley mixture. Roll up to enclose and secure with toothpicks.

Heat the olive oil in a large frypan over medium-high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate and cover loosely with foil.

Add wine to hot pan and boil until reduced by half.

Add the passata and bring to the boil, then simmer over low heat for 5 minutes or until thickened.

Season to taste with sea salt and freshly ground black pepper.

Return rolls and any juices to pan, then scatter with basil and cook for 3 minutes or until heated through.

Slice rolls in half and serve with soft polenta, if desired.

INGREDIENTS.

1 kg Topside steak
2 carrots
4 celery sticks
2 onions
500ml tomato sauce
200ml Olive oil
Salt
Pepper
Bay leaf
300ml Red Wine
Puff Pastry

METHOD.
Cut the beef into cubes

Add the veges to a hot pot with Olive oil, and stir until caramelised, then add beef. Season with salt, pepper and bay leaf.
Brown the meat, then add the red wine.

Let the Red wine reduce, then add tomato sauce.

Cover and cook for 2 hours.

Cut the puff pastry into circles. Add the mixture to the centre of the pastry, then cover with another circle of pastry, and brush with butter.

Score the pastry, then bake in 180 degree oven for 20 minutes.

Apart from the mince and the onions, everything else comes out of a tin or packet.

Ingredients.

1kg of Premium Mince from 5 Star Mobile Meats.
2 x 500 gram jars of Dolmio bolognaise sauce.
1 300g tin of crushed tomatoes.
2 chopped onions.
Garlic to taste.
1 tblspoon Worcestershire sauce
2 tblspoons honey
2 x 500g jars of Dolmio Béchamel Sauce
1 Packet San Remo Lasagne sheets.
1 packet of Grated tasty cheese
1 packet of Grated Mozzarella Cheese.
2 teaspoons Paprika

Method.
Brown the mince and onions in a large saucepan, and then add  Bolognaise sauce, tomatoes, garlic, honey and Worcestershire. Cover and simmer for about an hour.

In a large baking dish, spoon a layer of meat sauce, half a jar of Béchamel and cover with Lasagne sheets.

Repeat a few times, until the last layer, which is covered with the cheese and sprinkled with Paprika.

Place in a hot oven for about 40 minutes.

Serve with Crusty bread, and tell everyone you made all the ingredients. They’ll never know the difference.

Ingredients (serves 4)

60g butter 
4 tablespoons olive oil
2 carrots, cut into small cubes
2 onions, finely chopped
3 cloves garlic, crushed
3/4 cup plain flour, seasoned
8 veal shanks (about 1.5kg)
1 tablespoon tomato paste
800g diced Italian tomatoes in juice 
2 cups beef stock
1 teaspoon dried thyme leaves
2 bay leaves

Method

Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.

Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.

Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables. 

Add tomato paste, tomatoes, beef stock, thyme and bay leaves to pan. Bring to the boil, stirring.

Reduce heat to medium and simmer for 5 minutes.

Pour over vegetables and veal.

Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender. 

Or use your slow cooker instead!!!

finely grated rind of 2 large lemons
2 cloves garlic, finely chopped
1/2 cup fresh parsley, finely chopped

Mix ingredients together. Sprinkle over veal and serve. Make sure you make this as it is like the icing on the cake.