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Items tagged "Warialda Beef":

  1. Chinese comfort food. Black bean @warialdabeef Girello on crunchy crisp noodles.

    I marinated 150g of shredded Girello in 3 teaspoons of a rough paste of salted black beans with garlic, 2 tablespoons of cornflour, a splash of light soy sauce, a teaspoon of sugar and a tablespoon of minced ginger soaked in rice wine.

    I fried off a sliced large onion half, took it out of the wok and then browned the beef. Next in went sliced carrots, two ladlefuls of my concentrated homemade gelatinous beef stock, half a teaspoon of oyster sauce, a minced garlic clove and 2 teaspoons of finely ground Sichuan pepper.

    When the sauce thickened, I threw in a bunch of homegrown bak choy, homegrown garlic chives and a generous splash of Vietnamese fish sauce. Crisp egg noodles were warmed through in the oven to receive this sauce, creating both crisp and soft umami noodles. Wonderfully satisfying!

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  2. A Lao and Thai inspired dish.

    Aromatic meatballs made with Warialda Beef popes eye, sinews and tendons with Greenvale Farm pork fat. I fried them with eggplant and three kinds of basil from my garden, fresh coriander, then dressed it with prik nam pla.

    The meatballs were made by cooking the beef, sinews and tendons in masterstock with cassia, star anise, brown cardamon, Kampot pepper and ginger before mincing and forming the balls. No further seasoning required.

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  3. A dozen homemade @warialdabeef bò viên about to go into the pot for par cooking.

    These home style Vietnamese beef meat balls contain masterstock cooked Warialda Beef tendons and sinews, which imparts star anise, cassia and brown cardamon into the mix.

    It’s added to minced secondary cuts, pork fat, garlic, ginger, spring onions, fish sauce and kampot pepper, then bound with duck eggs and rice flour.

    I’ve yet to achieve the tight, rubberiness of the store bought ones. Mine are a bit looser, so I shall have to find the trick to the perfect technique.

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  4. It’s been unseasonably hot this Autumn and salads have been the cool option for meals. So with the North African and Middle Eastern recipes of Yotam Ottolenghi’s Mediterranean TV show percolating in my subconscious, I made this.

    A salad of Northern beans onion and farro cooked in homemade chicken stock, mixed with vegetables from my garden: fragrant perilla, sharp sorrel, colourful beetroot leaves, San Marzano tomatoes and roasted red peppers.

    The flavour packed Warialda Belted Galloways beef tongue is dressed with greek yoghurt blended with roasted pepper, lemon juice, sumac, cumin and cardamon with a dash of orange blossom water.

    On the side I served my homemade sourdough bread with local olive oil and spicy dukkah. Eaten in the garden it felt almost like a Summer holiday meal.

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  5. Because we love to eat crunchy crisp noodles, I made black bean @warialdabeef popes eye, Asian greens and red peppers to go on them.

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  6. I liken my cooking to living in the poorest house in the best street in town. I cook cheap ingredients & offcuts that I purchase from top primary producers favoured by restaurants.

    This penne was topped with goulash. Ingredients included homemade Lecsó made from capsicums found on a neighbour’s discarded bush dumped in our lane. A glug of homemade passata and a garlic clove.

    The meat was Warialda beef sinews & tendons, pope’s eye, a Greenvale Farm smoked trotter & bacon offcuts. Plus stock made with all of the above as well as a smoked duck frame.

    I may be cheap, but the food here is sure tasty.

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  7. Deep fried duck egg on braised beef cheek with barley on sourdough.

    The rich cheek meat was very slowly cooked with Jerez vinegar, homemade stock and passata to a sticky glaze. I finished it with a little splash of chipotle sauce for a slight kick and dressed the egg with my Uyghur salt and crisp deep fried shallots.

    The thick yolk melded with the braise and the sourdough offered a chewiness accented by crisp egg whites and shallot.

    And in case you thought I was a hero whipping this up for a late lunch, the braise came out of my freezer, made it back in Winter. I just happened to have some oil at hand in the deep fryer so it all fell together very easily.

    It really pays to freeze leftovers. For me, eating something months later is more pleasurable than eating something you’ve tasted a few times while cooking, because later, your palate’s fresh when you come to it.

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  8. A restaurant grade steak served at home.

    A Warialda Belted Galloways Scotch fillet dry aged for six weeks develops a flavour that has helped me understand how beef should taste. Grass fed and ethically raised, it is tender and delicious, unlike anything you’ll buy that is raised in quantities that will meet supermarket quotas.

    I cooked it in a cast iron skillet over medium-high heat, until browned. You can tell by the change of smell when to flip it and when to remove it.

    While it rested I placed gelatinous homemade stock and pickled peppercorns in the pan with a splash of red wine vinegar and a teaspoon of Demerara sugar.

    I reduced it, added the resting meat juices and a splash of cream before removing from the heat to add the sliced beef to plate up.

    It was served with - as Mr Sticki jokingly called it - “Hand picked micro rocket from our garden” and cucumber dressed with vincotto and first press olive oil from a friend’s olive grove. On the side we had fries. It was just natural to lick the plates afterwards.

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  9. Homecooked Beef Sang Choi Bao with Vietnamese flavours - some one handed cooking thanks to my Magimix.

    I simply blitzed the raw filling for these filled lettuce cups in the food processor.

    In went 100g Warialda Beef Scotch Chain, 4 small fresh shitake, 2 garlic chives, half an onion, a small piece of bacon fat, a handful of homegrown Vietnamese mint and 5 water chestnuts.

    Then I fried the mix with enoki mushrooms, Kampot pepper, Xiaoshing wine, soy sauce and oyster sauce to taste.

    Next went in leftover steamed rice and beanshoots. It was finished with Vietnamese fish sauce and Greenvale Farm camelina seeds.

    Garnished with perilla plucked straight from the garden it was light, fresh and painless on my sore paw.

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  10. Dinner: A small piece of dry rubbed, grass fed Warialda Belted Galloways’ Bolar Blade was seared in a smoking hot iron skillet to develop a crust.

    Then it was carefully placed atop large stems of flowering sage and 6 stems of fresh thyme, onions and carrots in a baking tray. I slid some slivers of garlic into the meat and placed it in a hot oven,  then 2cm of boiling water was added to the pan.

    Meanwhile I whipped up a Yorkshire pudding batter of 00 flour, eggs, homemade stock, raw milk, French tarragon and sage flowers, which was rested for an hour before cooking.

    Alongside I had pan juice gravy cooking, using homemade stock, wine, salt and pepper. Prior to serving it was finished with the resting meat juices and water from the roasting pan.

    The meat came out of the oven to rest wrapped in foil for 20 minutes. The Yorkshire puddings then went into the oven while the veggies continued cooking.

    On the side, peppery young watercress, Yorkshire pudding and roasted veggies filled out the plate. With the herbs infused into the meat, gravy and vegetables, it was so tasty that Mr Sticki licked his plate.

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  11. Our mega filling sandwich featuring sourdough olive baguette by Alison’s Bread and Warialda Belted Galloway’s pastrami.

    To this Mr Sticki added my homemade mayonnaise and some tomato relish made last summer, with heirloom lettuce from the garden and some local cheddar. A big mouthful of flavour!

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  12. Bubble & Squeak with Warialda Beef Corned Brisket, Greenvale Farm Jumbuck, potato, pumpkin, caramalised onion, parsley and peas.

    Served with homegrown oak leaf lettuce, Lebanese cress, baby chard & nasturtium with homemade tomato relish.

    Basically it’s Yorkshire Pudding batter combined with mashed potato and a dice of whatever in your fridge needs using up. When there are leftovers staring back at you from the fridge, it’s an appetising way to reinvent them.

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  13. Homemade Bánh Khoai - a small Vietnamese rice flour pancake filled with seasonal ingredients. A recipe from Hue, the contents in mine include chargrilled Warialda Girello, home grown Asian herbs, some daikon, peppery Chà Lua Hué, bean shoots and prawns.

    Unlike crêpes there’s no butter in these and the yellow colour comes from turmeric which brings a special flavour to the pancake. When first cooked they’re crisp, eaten wrapped in rice paper or mustard leaf, with a thick dipping sauce.

    While similar to the popular Southern Bánh Xèo - which can be enormous -these seem baby sized. But served with their luscious dipping sauce that’s made from a fermented soybean paste, they are quite hearty and in Hue they are considered to be a Winter food. Me, I like them any time.

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  14. Bursting with flavour, my tender Warialda Beef Belted Galloway corned brisket was simmered in a smoky stock.

    Old school home cooking with rare breed beef. In my simmering stock was water, smoked pork stock, an onion studded with cloves, peppercorns, bay leaves, mustard seeds and cardamom seeds.

    The vegetables were blanched in the stock, the mushrooms had it in their sauce. A little grated horseradish on the side, and you have a nutritious low tech, low fat meal.

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  15. Homemade thin crust pizza with Warialda Beef salami & From Farm To Fork labne.

    We’re not fans of thick, soggy pizza, a crisp crust is how we eat it. I use a 00 flour from Rita’s stall at South Melbourne market and leave the dough alone for 24hours after kneading to prove.

    This one features homemade heirloom tomato passata from last summer’s crop, Georgie’s Harvest’s Royal Blue potato, thin shavings of salami and onion, a little yellow pepper.

    Post baking I threw on homegrown greens and a scant amount of labne. Literally a well rounded meal.


    (Taken with Instagram)

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