free

Be inspired with beef and lamb

Issue 23 Christmas
The Christmas
Edition
& CHRISTMAS
MEAL IDEAS

BE IN TO WIN
A CHAR-BROIL BARBECUE
Check out recipes.co.nz for loads more meal ideas.
 Kiwi summer
barbecue tips OUR PICK
FOR THE BBQ
Beef: Scotch Fillet, Rump, Sirloin
Steak, Schnitzel, Minute Steaks,
Cooking on the barbecue is a Kiwi summer tradition. Not only is the barbecue Eye Fillet Lamb: Backstrap,
Butterflied Leg, Schnitzel, Leg
an easy, fuss-free way to cook New Zealand beef and lamb, it also produces
Steaks, Loin Chops, Rump,
amazing flavour and promotes a social atmosphere. Shoulder Chops, Ribs

+ Season at the last minute

It is important to season with salt at the last minute to avoid
drying out the meat. HOW DO I KNOW WHEN MY STEAKS ARE READY?

+ Don't overcrowd the barbecue Minutes per Internal Touch

This will reduce the heat and cause the meat to stew. side description test
RARE 2 Red colour, moist, Very soft
+ Use tongs to turn the meat red juices
This will help avoid juices escaping. MEDIUM 3-4 Lighter red Soft and
RARE colour, moist, springy
+ Rest pink juices
Resting the meat once cooked is one of the most important
MEDIUM 4-6 Pink colour, Firm and
steps, as it enables the temperature to even out, the meat
fibres to relax and the juices to settle back into the meat. moist, clear to springy
pink juices
WELL DONE 2-4, reduce Stone grey colour, Very firm
heat then 4-6 dry, no sign of
All cooking times based on steaks 2cm-3cm thick. pink juices

We’re on the hunt for well

deserving Kiwis this Christmas.
Why?
Because… We’ve got ten Christmas bags packed full of
all the ingredients needed for a delicious Christmas Day
meal and we need your help picking who they go to.

So, visit recipes.co.nz and tell us who you think deserves

a bit of extra love this Christmas.

The ten chosen families will receive a package with

ingredients for one of our hero beef and lamb recipes
(see page 8 and 11) including two packets of Paneton
dinner rolls, perfect for feeding a crowd or to heat up for
leftover rolls the next day.

Nominations close December 18 and families will be

notified the same week to receive their packs on Friday
22 December, just in time for Christmas!

For full t&c's visit recipes.co.nz

 C
6 6 hristmas, for many, evokes
memories of delicious meals
shared amongst family and
friends and no doubt, we're all
looking forward to what awaits this festive
season. However, we know that preparing
food during this time can often be stressful
too. So, we’re bringing you our very first
Christmas edition of mEAT to help take the
guess work out of your Christmas day menu
this year.

Three quick and easy to prepare canapés

on page 6, make for the perfect starters on
Christmas Day, or for any social gatherings
during the festive season. And as for the
7 8 main event, Christmas dinner often leaves
many Kiwis in a spin as they try to balance
the perfect combination of Christmas
C EC
O I

influence with the Kiwi summer. We know

R
V PE
ER

everybody has their favourites, be it beef

or lamb, oven cooked or barbecue. So we
decided to do both; Barbecued Eye Fillet
with Carrots, Eggplant & Israeli Couscous
Salad on page 8, or a Summer Leg of Lamb
on page 11. Both dishes not only look
amazing, but they taste it too, and if there
are any leftovers, turn to page 12 to see how
to use leftover meat in delicious sandwiches
for the following days.

We hope the recipes in this issue make the

special time spent with family and friends
11
10 12 this festive season better than ever. Wishing
you and your family a very merry Christmas
and happy New Year.

The team at Beef + Lamb New Zealand

3
13 14
The First Taste
Left: Beef Sirloin on Seed Crackers with
Horseradish Crème Fraiche
Bottom Centre: Lamb & Green Pea Bruschetta
Right: Paprika Spiced Cutlets
Recipes on following pages
5
 Paprika Spiced Cutlets
Tips & tricks�
SERVES 8 PREPARATION TIME 30 MINS COOKING TIME 18-19 MINS

+ To oven cook lamb racks:

Heat oven to 200°C. Brown Lamb Smoked paprika mayonnaise: Place the egg
lamb (flesh side only) in a hot 2 x Quality Mark 8 bone lamb yolks and Dijon mustard in the bowl of a small
frying pan then place in the racks, trimmed of any silver food processor. Process until combined, then
oven and cook for 15 minutes,
skin very slowly drizzle in the olive oil. Add lemon
for pink lamb. Cover and
leave to rest for 10 minutes
oil for rubbing juice as the mixture thickens. Season with salt
before carving into cutlets. and more lemon juice to taste. Stir through
Cook lamb for 20 minutes if Smoked paprika mayonnaise the smoked paprika. Transfer to a bowl, cover
you prefer the meat to be less 3 egg yolks and keep in the fridge.
pink.
1 teaspoon Dijon mustard
Heat a barbecue plate until hot.
1 cup olive oil
+ If your mayonnaise curdles,
start again with the egg yolks lemon juice, to taste Lamb: Rub lamb racks with a little oil and
and once you have a thick 1 teaspoon good quality smoked season. Place on the barbecue, flesh-side-
mayonnaise, slowly add in the paprika (we used bittersweet down and barbecue for 3-4 minutes. Turn
curdled mixture. smoked paprika) racks (on to bones), cover each with foil and
barbecue for a further 15 minutes, for lamb
To serve that is only slightly pink. Remove to a board,
1 punnet watercress micro greens cover loosely with foil and a tea towel and
leave to rest for at least 10 minutes.
To serve: Slice the lamb racks into cutlets
and place on a serving plate. Top each with a
dollop of smoked paprika mayonnaise and a
sprinkling of micro greens. If wished, sprinkle
with smoked paprika.

Sirloin on Seed Crackers with

Horseradish Crème Fraiche
MAKES 20 PREPARATION TIME 15 MINS COOKING TIME 6-8 MINS

Beef Heat a barbecue grill until hot.

Tips & tricks� 2 x Quality Mark sirloin steaks
Beef: Rub sirloin steaks with a little oil. Place
(about 3cm thick)
on the hot barbecue grill and cook for 3-4
+ Bring beef back to room oil for rubbing
minutes on each side for medium rare beef.
temperature before grilling.
Remove from the grill to a plate and season.
Horseradish crème fraiche
+ We used seed crackers each 1/
2 teaspoon Dijon mustard
Cover loosely with foil or baking paper and
broken into 2 pieces or you a tea towel and leave to rest for at least 5
2 teaspoons horseradish cream
could use 1 box Marcel’s minutes.
2 cup crème fraiche
1/
store-bought fancy blinis.
Marcel’s fancy blinis come in grated zest of 1 small lemon Horseradish crème fraiche: Place all the
a box of 24 and can be found ingredients in a bowl and whisk to combine.
in the freezer section of your To serve Season with salt.
supermarket or food store.
1 packet seed crackers (see tips)
To serve: Slice the sirloin steaks very thinly
+ Keep the white part of the a few small radicchio leaves, torn
across the grain. Spread seed cracker with
snow pea sprouts for use in a if large or other small salad leaf
a little of the horseradish cream, top with a
stir-fry or salad. of your choice
piece of radicchio and place on two slices
under 1 punnet snow pea sprouts, green
of sirloin steak. Finish with a few snow pea
30 part only
sprouts.
MINS

6
 under
30
MINS

Lamb and Green Pea Bruschetta

MAKES 8 PREPARATION TIME: 20 MINS COOKING TIME 8-10 MINS

Lamb Heat barbecue grill until hot.

2 x Quality Mark lamb shortloin
Lamb: Rub lamb shortloin with a little oil
(backstrap), trimmed of silver
and season. Place on the barbecue grill and
skin
grill for 4-5 minutes on each side. (Turn grill
olive oil for rubbing
down a little if lamb is browning too quickly).
Remove from the barbecue grill and place on
Green peas
a plate, cover with foil or baking paper and
2 cloves garlic, peeled
a tea towel and leave to rest for 10 minutes
2 cups frozen green peas
while you make the green pea mixture.
1 handful mint leaves
1 handful basil leaves Green peas: Bring a saucepan of water to
2 tablespoons lemon juice the boil. Add the garlic cloves and boil for Tips & tricks�
1/
4 cup olive oil, (extra virgin olive 5 minutes. Add the peas and bring back to
oil is good here) the boil. Drain and refresh under cold water, + We barbecued lamb shortloin
then drain again. Place green peas in the that weighed about 225g each.
To serve bowl of a food processor with the garlic, mint
8 slices sourdough bread, cut in and basil. Process until you have a rough + Pan-fry lamb shortloin: Heat a
large frying pan over medium-
half if large paste, drizzling in the lemon juice and olive
high heat. Place in the lamb and
Parmesan (preferably parmigiano oil through the feed tube. Season well. cook for 4-5 minutes on each
reggiano), for shaving side. Rest lamb for 10 minutes.
To serve: Toast or grill the sourdough
a few small mint leaves
bread slices. Spread the green pea mixture + The lamb is perfect when the
olive oil for drizzling
over toasted bread slices. Thinly slice lamb meat is evenly pink throughout.
across the grain and arrange a few slices
on each one. Using a vegetable peeler, top + Finish bruschetta with a
squeeze of lemon juice for
with shavings of Parmesan and finish with
added flavour and freshness.
mint leaves. Grind over some black pepper.
CANAPÈS Drizzle each bruschetta with extra olive oil. + Use fresh peas if you have them.
 Warm the taste buds up Sitting down to pod peas at
before the big feast with Christmas time is fun for the
these delicious canapés. whole family.
Quick and easy to prepare,
so you too can enjoy the
social festivities.

Suggested cut�s
+ Don't be afraid to mix it up
with left over meat or different
cuts. Visit recipes.co.nz for
recommended alternate cuts
specific to these canapé recipes.

7
 Suggested cut�
Barbecued Eye Fillet with Carrots,
Eggplant & Israeli Couscous Salad
SERVES 8 PREPARATION TIME 30-40 MINS COOKING TIME 25 MINS

Soak up the balmy summer air and enjoy the company of friends
and family whilst you barbecue. This recipe pairs the eye fillet with a
colourful vegetable and couscous salad, drizzled with a punchy herb
Quality Mark beef eye fillet dressing. Expect guests to be begging for Christmas at your place again
(cut from the thinner end)
next year.
The following cuts also work
well in this recipe.
Beef Green herb dressing: Place the herbs, spring
1kg Quality Mark beef eye fillet, onion, garlic, lemon zest, cumin and chilli in the
cut from the thinner end, bowl of a food processor. Process to roughly chop
trimmed of silver skin the herbs. While the processor is on, drizzle in the
olive oil for rubbing olive oil followed by the vinegar. Season with salt
and place dressing in a small screw top jar. Keep
Salad in the fridge.
2 cups Israeli couscous
Heat a barbecue plate until medium-hot.
3 tablespoons olive oil
250g baby carrots, scrubbed and Beef: Rub the beef with olive oil and place on the
Quality Mark beef fillet steaks cut in half lengthwise barbecue plate. Barbecue for 20 minutes, turning
250g baby purple carrots, beef 4 times to brown all sides. Lower the heat
scrubbed and cut in half and barbecue for a further 5 minutes for medium
lengthwise rare beef.
1 eggplant, cut into 1.5cm slices
Transfer to a large plate, season with salt and
1 tablespoon chopped preserved
freshly ground black pepper. Cover loosely with
lemon (see tips)
foil or baking paper and a clean tea towel and
1 lemon for squeezing
leave to rest for at least 20 minutes.
4 handfuls baby green leaves
small handful mint leaves, Heat a barbecue grill until medium-hot.
shredded Salad: Bring a large saucepan of lightly salted
water to the boil. Add the Israeli couscous and
Quality Mark beef scotch steaks Green herb dressing cook for 7-8 minutes until tender. Drain and
1 well packed cup flat leaf parsley refresh under cold water to arrest cooking. Drain
leaves well, then place in a large bowl and drizzle with
Tips & tricks�� 1 well packed cup coriander
leaves
1 tablespoon olive oil to prevent sticking and set
aside.
2 spring onions, trimmed and
+ Oven cooking a whole beef eye roughly chopped Brush eggplant slices with some of the remaining
fillet – 1.5kg: Preheat the oven
1 clove garlic, roughly chopped olive oil and place on the grill and cook until very
to 210°C. Heat a large frying
pan or cast iron flat plate over finely grated zest of 1 lemon tender. Cut into big chunks and add to the Israeli
high heat. Brown fillet on all 1/
2 teaspoon ground cumin couscous.
sides. Remove and place in a good pinch dried red chilli flakes Place the carrots in a bowl with the remaining
shallow baking tray. Spread
2 cup olive oil
1/
over a little Dijon mustard, olive oil and season. Place the carrots on the
drizzle with a little olive oil and
2 tablespoons red wine vinegar grill, turning often, until tender or cooked to
grind over black pepper. Place your liking. Remove and place in with the Israeli
in the hot oven and cook for
couscous.
18 minutes for medium rare
beef. Remove from the oven, Add the preserved lemon, greens and mint. Toss
sprinkle with salt, cover loosely gently to combine, adding a little extra olive oil if
with foil or baking paper and a
tea towel and leave to rest.
needed and a good few squeezes of lemon juice.
Place on a large shallow serving plate.
+ Preserved lemon in a jar can To serve: Slice the eye fillet across the grain and
be purchased at your local
supermarket or foodstore. arrange on top of the salad. Drizzle with some of
Rinse and finely slice or chop the green herb dressing and serve the remainder
the rind before use. Discard in a separate small bowl for passing.
fleshy bits.
8
 RESTING
Resting an eye fillet is
paramount for tender juicy
meat. Leave to rest for at
least 20 minutes.
 MEAT TIP
 Leave your steak out of
the refrigerator for at least
20 minutes to bring to
room temperature before
cooking (in summer).

10
Summer Leg of Lamb Suggested cut�
SERVES 8 PREPARATION TIME 10 MINS COOKING TIME 2 3/4 HOURS

A roast leg of lamb has long been hailed as the ultimate Kiwi Christmas
favourite, and this recipe requires zero fuss as the oven does the hard work.
Infused with flavours of garlic and thyme and topped with a creamy meat
sauce, you won't be disappointed. We served the lamb on a thick bed of
thyme for that perfect festive touch.

Lamb Preheat the oven to 160°C. Quality Mark bone in leg of lamb
2-2.5kg Quality Mark leg of lamb,
at room temperature Lamb: Use a sharp knife to make shallow
The following cut also works
50g butter, softened slits in the lamb flesh (4-5). Mix together well in this recipe.
3 cloves garlic, crushed the butter, garlic and chopped thyme. Push
1 teaspoon roughly chopped butter mixture into the slits and sprinkle
thyme leaves lamb with flaky salt and freshly ground
1-2 handfuls thyme sprigs black pepper.
2 onions, peeled and sliced
Place the thyme sprigs and sliced onion in
2 cup olive oil
1/
the base of a roasting tin and sit lamb on top.
Drizzle over the olive oil. Place in the oven
Meat sauce
and roast for 2 3/4 hours.
1 cup beef stock
3/
4 cup crème fraiche or Meat sauce: Remove the lamb from the
traditional sour cream oven half an hour before the end of cooking
Quality Mark lamb shoulder
finely grated zest of 1 lemon time. Place lamb on a board, then tip all the
1 tablespoon wine vinegar juices into a saucepan. Replace lamb back
1 bay leaf into the roasting tin and return to the oven
to finish roasting. Remove from the oven Tips & tricks�
To serve and leave to rest, covered loosely with foil
Cooked new potatoes with green and a tea towel for at least 10 minutes before + Carve lamb with a sharp
yoghurt sauce (see tips) carving. carving knife, carving across
Steamed carrots and snow peas the grain of the meat for
Skim the fat off the roasting juices in tender slices of lamb. To begin
or green beans
the saucepan. Add the beef stock to the carving, cut a large wedge
remaining juices and bring to the boil. from the meat at the knuckle
Reduce heat and add the crème fraiche or end. Slice thin slices down
towards the bone. Run knife
sour cream, lemon zest, vinegar and bay under lamb slices to release.
leaf. Simmer until the sauce reduces a little
( it will be a thin sauce). Season with salt to + Green yoghurt sauce – in a
counteract acidity. Strain sauce into a jug or food processor, place 1 well
gravy boat and serve hot with the lamb and packed cup picked watercress
and flat leaf parsley. Add
vegetables.
1 sliced spring onion and
process to roughly chop. Add
1/
2 cup plain, unsweetened

yoghurt and process until

smooth. Season with a good
squeeze of lime or lemon juice
and salt.

11
 Suggested cut�

Quality Mark lamb leg or

leftover cold lamb or beef meat

Tips & tricks�

+ Roasted cherry tomatoes:
Preheat the oven until hot –
220°C. Line a shallow baking
tray with baking paper. Place
3 cups ripe cherry tomatoes in
the tray in a single layer. Add
2 cloves garlic, lightly crushed
and pour enough extra virgin under
olive oil to pool under the
tomatoes. Season with flaky 30
salt and place in the oven to MINS
roast for 20 minutes until the
skins split and the tomatoes Leftover Lamb Sandwiches
release some of their juices.
Remove from the oven, discard
garlic and leave to cool before
MAKES 6 PREPARATION TIME 20 MINS
storing in an airtight jar in the
fridge.
Lamb Sandwiches: Lay bread slices out on a bench.
+ More filling ideas – add
/2 cup
1
300g leftover cold lamb, sliced Spread mayonnaise over each slice.
pesto to 1/4 cup mayonnaise.
Working with 6 slices of bread, place cheese slice on
Bread and filling
+ Add mashed avocado or mash 12 slices of wholegrain bread or
first. Add slices of cold lamb, then slices of gherkin,
some fresh goat’s cheese. followed by the red onion, a few roasted cherry
bread of your choice
tomatoes and finally the green leaves.
+ Add sliced cucumber and a 1/
2 cup smoked paprika

few sprouts. mayonnaise (see page 6) Top each with remaining bread slices and cut in
6 thin cheese slices, such as half using a sharp bread knife.
cheddar or mozzarella
6 slices spicy pickles (gherkin) or
more to taste
2 red onion, very thinly sliced
1/

a few roasted cherry tomatoes

(see tips for recipe)
green leaves, left whole if small
or shredded

12
Mini Meat Loaves
SERVES 4 PREPARATION TIME 30 MINS COOKING TIME 40-45 MINS

Beef Preheat the oven to 180°C. Lightly grease 4 x 1 cup Suggested cut�
1 tablespoon olive oil capacity ovenproof dishes.
1 onion, finely chopped
Beef: Place the oil in a small frying pan and place
2 cloves garlic, crushed
over low heat. Add the onion and garlic and cook
500g Quality Mark beef mince
gently until the onion is soft, 5-7 minutes. Remove
2 cup fresh breadcrumbs soaked
1/
from the heat and allow to cool.
in 3 tablespoons milk
2 eggs Place the beef mince, breadcrumbs, eggs, Dijon
1 tablespoon Dijon mustard mustard, Worcestershire sauce, nutmeg and
1 tablespoon Worcestershire parsley in a bowl and season. Add the cooled onion
sauce and garlic and mix well.
pinch grated nutmeg
Mix through the wilted spinach. Divide the
1 tablespoon finely chopped flat Quality Mark beef mince
mixture between the dishes. Place a small fresh
leaf parsley
bay leaf on each.
250-300g spinach, wilted and
drained of excess moisture, Mix together the tomato juice, sugar and vinegar
roughly chopped and pour over each mini meatloaf. Place dishes in a Tips & tricks��
4 small fresh bay leaves shallow baking tray and cover with a baking paper
1/
4 cup thick tomato juice or fresh and foil lid, sealing well. + Squeeze the spinach in
tomato sauce Place in the oven and bake for 25-30 minutes.
your hands to remove extra
1 tablespoon soft brown sugar moisture.
Remove from the oven and remove the baking
1 tablespoon malt vinegar paper and foil lid, before returning to the oven for a + Pan-fry a little of the beef
further 15 minutes. mince mixture to check for
seasoning before cooking.
Remove from the oven and leave to sit for 10
minutes if serving hot, otherwise leave to cool + Meatloaf is great hot or cold.
before slicing. Cold meatloaf makes a great
filling for sandwiches.

NUTRITION TIP
 Mince is an excellent
source of protein, vitamin
B12 and zinc.

13
 Barbecued Scotch with Summer Suggested cut�
Herbs and Labneh

SERVES 4-6 PREPARATION TIME 12 HOURS FOR LABNEH COOKING TIME 8 MINS

How does a perfectly barbecued scotch with fresh summer herbs topped
with a zesty homemade labneh sound? Pretty great, right? This lighter
dish is perfect for a hot summer's day, or complete the meal with new
potatoes or toasted sourdough and a crunchy green salad.

Beef Labneh: Line a non-metallic sieve with Quality Mark beef scotch
2 x 350g Quality Mark scotch cheesecloth and set over a deep bowl. Mix fillet steak
fillet steaks together the yoghurt, garlic and a good pinch of
olive oil for rubbing salt and place in the cheesecloth. Fold over the The following cuts also works
edges to enclose the yoghurt, cover with a clean well in this recipe.
Labneh tea towel and place in the fridge overnight or for
400g natural, unsweetened up to 24 hours. Place the labneh in a small bowl
yoghurt and mix through the chopped dill and lemon zest.
1 clove garlic, crushed Cover and return to the fridge until ready to use.
1 tablespoon chopped dill
Preheat a barbecue plate until very hot.
finely grated zest of 1 lemon
Beef: Rub the steaks with a little oil. Place on
To serve the hot plate and barbecue for 2 minutes on each
1 small handful flat leaf parsley side. Turn and barbecue for a further 4 minutes.
leaves, roughly chopped Place on a plate or board, season and cover
2 tablespoons chervil leaves loosely with foil or baking paper and leave to rest Quality Mark beef sirloin
1 lemon for at least 5 minutes. steak
3-4 tablespoons olive oil, extra
To serve: Thickly slice the scotch fillet steaks
virgin is good here
across the grain and place on a large serving
6-8 small radishes, preferably
plate. Scatter over the parsley and chervil. Finely
with smaller leaves intact
grate over the zest of lemon before drizzling with
2 good handfuls picked
the olive oil. Squeeze over the juice of the lemon
watercress (a few rocket
and season all with a little extra salt.
leaves are good here too)
Scatter around the radishes and finish with the
watercress. Serve with a bowl of labneh.

Quality Mark beef fillet steak

KATHY'S
BBQ TIP
 Ensure your steaks are at
room temperature and rub
Tips & tricks��
with oil on both sides before
barbecuing to prevent
+ Choose good-sized thick
oil from just burning and
scotch fillet steaks (we used
smoking.
steaks that weighed 320-350g
each). If scotch fillets steaks
are thinner, cook for a little less
time.

+ For the best results, use full

fat yoghurt for the labneh. The
whey that gathers in the bowl
after draining can be used as
the liquid in bread recipes or
added to soups.

+ Stir through other chopped

herbs, such as basil, coriander
or flat leaf parsley.

14
15
 Be in to win 1 of 2 Summer BBQ prize
packs. Includes Char-Broil Gas2Coal®
3 Burner Grill BBQ + Cover (RRP $999)
A simple solution to the ultimate grilling question, Gas or
Charcoal? Enjoy both with a Char-Broil Gas2Coal® hybrid grill.
This combination grill easily converts from gas to charcoal in
only three steps, no tools required.

To be in to win...
Tell us what will be on your barbecue this summer?

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Recipes by Kathy Paterson

Photography by Tam West

Beef + Lamb New Zealand Inc. PO Box 33 648, Takapuna, Auckland 0740.
Ph 0800 733 466 E [email protected]

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