LAMB LOIN CHOPS With ORANGE AND ROSEMARY

12 Regenerative Farms lamb loin chops

2 tbsp olive oil

Zest and juice of 1 orange

1 tbsp rosemary leaves, finely chopped & extra leaves, to serve

300g butternut pumpkin, peeled, cut into 3cm pieces

1 x 400g can lentils, rinsed, drained

200g baby tomatoes, halved

80g baby salad leaves

80g goat’s cheese, crumbled

1. Combine the oil, orange zest and juice and rosemary in a small bowl. Season and reserve half to dress the salad. Place remaining marinade in a large snap lock bag, add lamb and toss to coat. Marinate for 5 minutes.

2. Meanwhile, microwave pumpkin on HIGH (100%) for 2-3 minutes or until just tender. Drain and set aside.

3. Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.

4. In a large bowl combine lentils, pumpkin, tomatoes and salad leaves. Drizzle with reserved dressing, season and toss to coat. Top with goat’s cheese. Serve with lamb chops and extra rosemary, if desired.

Alternatives

• Lamb cutlets, forequarter chops or rump steaks would also work well in this recipe.

• Add beetroot or green beans to the salad; use ricotta or feta instead of goat’s cheese.

Fill your Grill for the Footy Finals

If you are wanting something for the grill this footy finals weekend, you need to order it now.
 

ORDERS CLOSE MIDNIGHT TONIGHT FOR BEEF

ORDER HERE
 

We will be out of stock of our beef until November. 

So now's your last chance to grab yourself a tasty treat.

• I love the flat iron steak, that's one of my faves.

• Rex text me the other day saying, 

“Just to let you know we had some of your porterhouse steak last night it was excellent. Thx..”

He has now restocked but there are still a couple left waiting for you.
 

• Round out your box and complete the bbq with schnitzels for your steak sangas and burgers.

Sounds like a pretty great weekend to me.

Now all we need is good weather and the cats to win. 


So if you haven't ordered yet, or would like to add to your order, jump on the website now and grab the last of our steaks and roasts.

It will be delivered in time for you to enjoy your long weekend.

Have a great night. Go Cats.

Farmer Steph

[VIDEO Winter update 2022] Are you stuck in an office job? Dreaming of something different?

Happy spring

Winter has been busy for us with lots of little feet hitting the ground.

If you are stuck in an office job and dreaming of something a little different, I thought you would love to have a little escape and watch what has been happening here on the farm.

WATCH VIDEO HERE
 

Winter is calving season and spring brings on the start of lambing.

Although fresh life is beautiful, this time of year also has its challenges. 

The days are short, mornings are cold and my motivation is usually found hiding under the couch with my third cup of coffee.

Wet weather is joyful but also sometimes a real pain.
Our dams are full to bursting but the water running through the property cuts off a few of our low lying paddocks from being used.

Fortunately we have a large hill where the animals have been able to successfully have their young. They can hide under the pines out of the wind and weather, and there are at least a few dry patches for them to lay.

I am really not complaining about the weather. Weather is par for the course as a farmer and something we have to juggle, accommodate, enjoy and appreciate. It won't be long, it passes and something new is happening.

I have put together a little video for you to watch highlighting the joys of this time of year. 

Cast your eyes over it here if watching cute baby animals is your thing.

This may be a little break from your everyday life and bring you a bit of peace, calm and a break from the drama we can sometimes see on our screens.

Enjoy the video and keep smiling,

Farmer Steph

WATCH FARM UPDATE HERE

Honeybee varroa mite hive inspection

Here at Regenerative Farms we also keep honeybees. 

All us beekeepers in Australia are currently holding our breath as authorities and beekeepers alike rush to help find and eradicate the varroa mite that has made its way to our shores.

Australia has been the last untouched frontier for this little mite and we plan to keep it that way.

The varroa mite is a small external parasite that attaches itself to honey bees. 

They can feed on the bee but also do most of their feeding and breeding on the larvae and pupae within the colony. This causes malformation and weakening of the developing bee, and transmits various viruses.

Farming is a tough gig with plenty of challenges and this year has been worse than most. For the beekeepers in NSW, they have had to cope with loss of hives and habitat due to extreme flooding and now the threat of the varroa mite meaning the extermination of 1000’s of hives.

I am sure we will be able to get on top of this outbreak and get back to normal soon.
Whatever the outcome though, I know we will be able to cope.
So keep positive and continue to support your local farmers.

The varroa mite has not made its way into Victoria as yet, but we have been asked to do a hive inspection and keep vigilant.

Midwinter is not ideal time to do a hive inspection but can be done on a calm, sunny done around 14 degrees+.

I thought you may like to be a part of a hive inspection so I invite you to join me as I video myself making sure we are currently clear of this pest.

Thanks for joining me and for all your continued support not just for us but for all your local farmers whatever they produce.

Keep smiling,

Keep buzzing,
Farmer Steph.

Slow Cooked Beef Ragù with creamy Polenta

Ingredients:

1.3-1.6kg Beef (such as Brisket, Chuck, Osso Bucco)

1 to 2 Tablespoon Olive Oil

1 to 2 teaspoons Salt

1 teaspoon Pepper

5 Garlic Cloves (minced)

1 large Onion (diced)

1 Carrot (diced)

800g Canned Tomatoes (puree in blender)

¼ cup Tomato Paste

½ cup Beef Broth

8 Fresh Basil Leaves (chopped)

1 teaspoon Red Chili Flakes

Parmesan Polenta:

8 Tablespoons (120g) unsalted Butter (divided)

1 small Onion (minced)

1 teaspoon Salt

2 cups whole Milk 

4 cups Water or Beef Broth

1 ½ cups Polenta

1 cup Parmesan Cheese

Garnish:

Fresh Basil

Parmesan Cheese

Method:

1. Heat a large skillet or pot over medium-high heat. Add oil and then carefully place beef in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes.  

2. Place the beef into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes. 

3. Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed. 

4. While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil. 

Parmesan Polenta:

1. Heat a large heavy saucepan over medium heat.

2. Melt half (4 Tablespoons) of butter. Add the onion and cook until softened, about 5 minutes. 

3. Increase heat to medium-high and add the milk, water/broth, and salt. Bring to a boil. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.

4. Simmer, stirring often every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.

5. Remove from heat and stir in the remaining half (4 Tablespoons) of butter. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed

Download Printer Friendly Version Here

Beef Sausages with Thick Onion Gravy

Ingredients

•  1/2 tbsp oil

• 6 Regenerative Farms Beef Sausages

•  1 large onion , halved and finely sliced

• 2 garlic cloves , minced

• 3 tbsp plain flour

• 2 cups beef stock/broth

• 1/4 tsp salt

• 1/2 tsp black pepper

To serve

• Mashed potato

• Peas

Instructions

1. Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. 

2. Remove sausages onto a plate. Turn heat down to medium.

3. 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.

4. Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.

5. Cook off flour for 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.

6. Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.

7. Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it. 

8. Season: Add salt and pepper. Stir, taste, then add more salt if you want.

9. Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option – Creamy Cauliflower Mash)

[Behind the Scenes] No milk? No worries with this little device.

I don't know how you have found it, but weaning is quite often associated with being a stressful time for both mother and child. 


Today I wanted to take you behind the scenes here at Regenerative Farms, and share how we have rectified the problem and show how wean our cattle.

To make the process peaceful, we have discovered is this little device called a “Quiet Weaning Ring”.

It just slips into their nose, causing no discomfort. 

Like wearing a bracelet, you forget you have it on after 30 seconds. 

Same with the weaning ring. The calves completely forget they are wearing it plus it doubles as a great fashion accessory.

This little flap of plastic pushes the teat away from the reach of the calf and ‘cuts of’ access to milk. Because both mum and calf can still be together there is no distress at all. In fact the mum is probably relieved and the calf does not have to make huge adjustments as it already happily eats grass.

After 5 days we can then separate the mum and calf into different paddocks with no bawling, mooing or climbing fences. Everyone is completely happy.

It requires extra effort and handling on our part, but it is worth it when you know there is such little distress for both mum and calf.

If only human weaning was so “quiet”.

Wishing you a peaceful day :),

Farmer Steph

Crispy Chinese Pork Belly

Ingredients

• 1 Regenerative Farms pork belly, skin on (800 - 1.2kg)

• 1 1/2 tbsp Chinese cooking wine (Substitute Dry Sherry or Mirin)

• 1 tsp Chinese five spice powder

• 1 tsp white pepper 

• 1/2 tsp salt

• 1 tbsp white vinegar (helps conduct heat evenly)

• 200 g rock salt 

Instructions

PREPARE PORK BELLY

1. Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing into the fat as best you can, and really ensure you do not pierce the flesh.

2. Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually. Sprinkle over five spice powder, salt and pepper. Rub all over flesh, including sides (not on skin).

3. Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs).
    

COOK:

1. Preheat oven to 180C 

2. Remove pork from the fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly with a 1.5cm rim above the pork skin (to hold salt in).

3. Transfer pork to a baking tray. Dab skin with paper towels.

4. Brush skin with vinegar.

5. Spread rock salt on the skin (the foil edges will stop it from falling down the sides).

6. Roast for 60 minutes.

7. Remove pork from the oven and transfer onto the work surface.

8. Switch to grill/broiler on medium high. Move the shelf so it is at least 25cm from the heat source.

9. Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to the baking tray. 

10. Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed.
     

TO SERVE

1. Remove pork onto a cutting board. Slice into 1 - 1.5cm  thick slices, then into smaller slices

2. Serve with ordinary yellow mustard or Hot English Mustard, Not Dijon. Sometimes it is served with white sugar on the side too. Add some fresh raw vegetables like cucumber and radish.

Notes:

Chinese cooking wine (Shaoxing wine) - substitute dry sherry or Mirin. If you can't consume alcohol, just skip it and add an extra 1/4 tsp salt.

Rock Salt is used because it's easy to remove and also the salt doesn't slip down into the holes which would make the pork too salty.

Skin piercing  - If you pierce the fat too much (a bit is ok) or flesh, then after you remove the salt crust and place it under the grill/broiler, juices will bubble up onto the skin and prevent the skin from getting crispy. It's not the end of the world if you have a handful of pricks that went too deep, you will just get tiny splotches or little strips of crackling that's not 100% crispy.


Happy Crackling,

Farmer Steph

Gratefully adapted from “Recipe Tin Eats.”

SPRING LAMB CHOPS WITH HERB CRUMBS

Ingredients

• 2 chump chops

• salt and pepper

• a small bunch of basil

• 1 garlic clove, peeled

• 1 tsp coarse sea salt

• 2 tbsp. breadcrumbs

• 3 tsp sharp Cheddar, grated

• oil, for frying

• Season the chops with salt and pepper on both sides, set aside.

• To make the topping, roughly chop the basil leaves and garlic, and whiz in a blender with the salt, breadcrumbs and Cheddar.

• Heat 1 tbsp. of oil in a large heavy frying pan. When smoking hot, add the chops and fry for 4 minutes.

• Turn them over and carefully pile the topping on the cooked side of each chop. Press them down a little with the back of a spoon.

• Cook the chops for 2 minutes longer and transfer them onto a warm place. Keep warm and let them rest for 6-10 minutes before serving.

It doesn’t melt on the meat so you can add the topping after they come off the pan, but sitting under the herby crumbs gives a very nice flavour to the lamb chops.

Romantic Dinner For Two

Rosemary Rack of Lamb with Roasted Potatoes and Carrots

1 Regen Farms rack of lamb, fat cap scored

1 garlic clove, finely chopped

2 teaspoons chopped rosemary

1/8 teaspoon freshly ground black pepper

1 1/4 teaspoons kosher salt, divided

1 tablespoon white miso paste (optional)

1/4 teaspoon smoked paprika

5 tablespoons unsalted butter, softened, divided

2 medium Bintje potatoes (about 500g) (any long potato is fine)

1 teaspoon honey

1/4 teaspoon ground coriander

1/2 pound medium carrots, peeled

1 tablespoon finely chopped parsley

Step 1

Preheat oven to 220°C. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.

Step 2

Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.

Step 3

Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every few millimetres, don’t cut all the way to the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.

Step 4

Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 60°C-65°C for medium-rare, and the potatoes are fork-tender, 20–25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.

Step 5

Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15–20 minutes.

Step 6

Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.

Char Grilled Lamb Loin Chops to share with your Bestie

Looking to share an evening with your bestie that is simple, fuss free and still better than going out?

You want to put your feet up, have a glass of wine in the hand and chat while looking out over the evening sunset.

This recipe with help you do just that.

It is a simple, yet stunningly satisfying dish. 

It's perfect for you to sit, share and enjoy while have a great laugh.

2.5 HOURS
EASY
2 PEOPLE

Method for tomatoes

1. Lightly season the tomatoes with sea salt, light sprinkle of sugar, drizzle olive oil & few turns pepper mill

2. Place into pre heated oven cut side up for 1-2 hours on 100°C fan assisted (gas ½)

Method for Broccoli

1. Bring a pan of salted water to the boil then add the broccoli & simmer for 2-3 minutes until the stems are tender, drain well then gently toss with tomato & cracked black pepper.

Method for Chops   

1. Remove your chops out of the packaging, pat dry and bring to room temperature.

2. Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.

3. Season the meat liberally just prior to cooking.

4. Place the chops on the fat to render before searing on the flat sides then cook over high heat turning the chops a couple of times once a rich, dark crust has formed, reducing the heat if the meat is getting too charred.

5. Cook 3 to 4 minutes each side for medium, pressing the meat with your thumb it should be slightly firm to touch before resting for medium.

6. Finish by adding large knobs of the butter over the chops & leave to rest in a warm place for half the cooking time before serving.

Inspired by Famison & Co. Encouraging us to “eat better meat”

Low Stock Of Meat on Supermarket Shelves... Perfect Time To Buy From Us

Yikes. Like us, you probably thought we were through the worst of this. But sadly so many people are struggling to stay open.

The trouble we personally face are abattoirs closing and butchers struggling with lack of staff.

While we have stock, we are happy to keep delivering in a covid safe way.

Do yourself and your friends a favour and grab a box of our outstanding beef and have it delivered to you this week.

Orders close midnight Sunday for delivery the coming week.

Planning a 2022 that is fulfilling

Welcome to 2022! We made it. :)
 

I wanted to share something I have found super valuable to do either at the end of the year or early in the year.

That is to create a plan, so you can sculpt a year you will look back on and love.

Why is that important?

A lot of people have expressed that they don't know where 2021 went.

“It was just a blur.”

“I achieved nothing.”

They enjoyed a break but now feel daunted by the months ahead.

If that is you, don't despair. I want to relate a process I have enjoyed doing that has helped me to create focus and foster excitement rather than dread or overwhelm for the coming year.

Here are a couple of steps you will find useful and a link to the PDF version

Download: Plan a Fulfilling 2022 PDF

Planning a 2022 that is fulfilling:

1. Dream Big. If you could have a perfect year and not fail, what would it look like?

2. Set some non-negotiables: Is it to finish work at a certain time? Evenings with the kids? Sundays at home? 

Ask yourself:

1. What worked this previous year? What didn’t work?

2. What did I really enjoy doing in 2021? What did I hate doing and would like to eliminate from 2022?

3. What did I want to do that I never got to do? Is it something I want to plan for in 2022?

4. Who is the person I will have to become to reach those goals? What is the first step I can take to become that person?

Don't just gloss over these steps. 

Take some time to write your answers to these questions.

Calendering:

Cut up a calendar and put all the months on your wall so you can see the whole year.

Next, using sticky notes, schedule the goals, non negotiable, holidays and important events on your year calendar.

Now look at your calendar and your plan and ask:
“Does this plan make me eager for 2022?”
Consider what part of your plan doesn't excite you.
Ask “Why am I not looking forward to it?”.
Relook at steps 1-6 until you gain excitement to craft the year you want.

This can be hard work and time consuming. But I encourage you to put the effort in and it will not only be enjoyable but will help in focusing on what is important to you and how you will get there in 2022.

Enjoy the process and let me know how you went.

Farmer Steph



Download: Plan a Fulfilling 2022 PDF

How well does your food bring back memories

Imagine growing up on a farm in France. What a dream, ey? 

I can picture it; stone farmhouse, picturesque rolling hills, quaint villages. Perhaps I am getting carried away. But that is what I imagined when Caroline told me on Friday that she grew up on a farm in France.

Anyway, the point of the story is that she went on to say our lamb reminded her of her childhood and the lamb she used to eat back then.

Wow, what a privilege to be able to bring back those old memories for her.

She's not the only person to tell me our meat reminds them of what they used to eat 25+ years ago.

It can be easy to take for granted what we do from day to day and daydream about what we don't have… like a farm in France, that it's easy to forget that what we do have is quite special too. We get to transport people back to their childhood. Who knew that would have ever been possible when we started this?

If you wanted to try our lamb and see what memories it brings back for you, you can't go past our HALF LAMB BOX

Worth well over $350, this box is a no brainer at $260.

It is absolutely the best way to buy your lamb.

And it's the closest I can get you to France.

Happy memories,

Farmer Steph

HALF LAMB BOX:

1x Boneless Lamb Shoulder 1.5kg approx

2x 4 point Lamb Rack

2x Lamb Shank

8x Loin Chops

4x Forequarter Chops 

4x Chump Chops 

2x Lamb Leg Roasts (1x easy carve, 1x mini roast)

Lamb Spare Ribs

Lamb Mince

Lamb Bones perfect for broths and stocks

VALUE in this weeks Feature Box

When we make a purchase we want to see value for our hard earned moolah.

Of course value is behind ALL our boxes, but I particularly had this in mind when I was compiling this week's feature box: I really wanted to provide you with value.

But here is the funny thing about value, we all value different things.

Here I go getting all philosophical on you.

But I know WHAT YOU VALUE.

• You value your time, 

• You value your health,

• You value your family's welfare,

• You value convenience,

• I know you value taste, I get told that all the time,

• And I know you value peace, calm, positivity, freedom and space.

Woow. Where are you going with this Steph?

That value can be elusive at this time of year, particularly the last one.

Clutter, confusion and panic can easily set in.

• Who will be open?

• What if I need…?

• I'm not organised.

All these negative thoughts can take away from what we really value.

Don't worry, I have you covered, at least in the meals department. 
With this weeks feature box conveniently tucked away in your freezer

• You will have what you need to see you through, for at least 2 weeks. 

• You will be organised. 

• You will have time.

It's perfect for you. 

It is packed full of value, so you can have the peace of mind that comes from knowing you are under control, and then you can get back to what's important to you. 

Do you feel that freedom and space that brings?

Ok here it is....

SUMMER FAMILY BEEF BOX - ORDER NOW

1x Prime Cut pack (Twin pack - Porterhouse, Scotch fillet, Eye Fillet, Flat Iron) ~600g

1x Roast (1.5 kg approx) (Girello, Silverside, Topside, Bolarblade)

1x Beef Ribs (1kg approx)

1x Osso Bucco (1.1kg approx)

1x Rump Steak (800g+ approx)

1x Denver Steak or Hanger Steak (500g approx)

2x Schnitzel packs (500g)

4x 500g packs Premium Beef Mince

1x preservative free Beef Sausages (6 fat sausages, 700g approx.)

If you have that in your freezer you are sorted!

Happy days, 

Farmer Steph

How to cook THE PERFECT ROAST EVERY TIME

If I was to ask you to cook a roast, what would you say?

“I don't really know how.”

“It always turns out dry”

“Sure, um, what's the best way?”

I'm sure you can relate.

One of the most common things I get asked is “how do I cook the perfect roast.”

I went to my mum to find the answer.

Check out the video of my mum's foolproof way to cook the perfect roast that is juicy and scrumptious and will absolutely leave you wanting more.

Happy cooking,

Farmer Steph

How to cook the perfect roast...

Rinse the roast under running water

Place your roast on a baking tray, fattiest side up.

Sprinkle with salt and pepper

Lightly scrunch a sheet of baking paper

Wet the paper under the tap

Loosely tuck it over the meat

Place a sheet of foil over the top (or a lid if your pan has one)

Into your oven at 160 C

1.5kg boneless roast for 3-4 hours

Turn halfway through.

At the 3 hr mark check it by inserting a skewer. If clear juices run out, it is done. If not, cook it a bit longer.

There should be a nice lot of delicious juices accumulated in the bottom of the pan that you can make a gravy with.

If you feel it needs a bit more juices, tip a small amount of boiling water into the pan while cooking.

Enjoy with lovely roast veggies, and smothered in pan juices or your home made gravy.

Middle eastern inspired Lamb Shoulder with Beetroot Salad

Middle eastern inspired Lamb Shoulder with beetroot salad

Ingredients

• 1 1.4-1.5kg boneless lamb shoulder

• 2 brown onions, roughly chopped

• 2 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tbsp olive oil

• 50ml extra virgin olive oil

• 60ml lemon juice

• 4 cloves garlic, chopped

• 25g parsley stalks

• zest of 1 lemon, cut into strips

• 1 tbsp instant coffee

• 2 tbsp sea salt

• 1 orange, quartered

• 1 onion, quartered

Roasted Beetroot

• 500g rock salt (optional)

• 1kg whole medium sized beetroots

• olive oil, for drizzling

Toum

• 1 head garlic cloves, peeled 

• milk, for blanching

• 1 tbsp lemon juice

• 100ml sunflower oil

Instant Flat Bread

• 1 cup plain yoghurt

• 1 ½ - 2 cups self-raising flour

• light extra virgin olive oil, for frying

Garnish

• fresh dates, chopped

• 150g Bulgarian sheep’s feta, broken into small chunk

• pomegranate seeds

• 1 bunch parsley leaves

• 1 bunch mint leaves, chopped

• 80g roasted slivered pistachios

• ½ cup Greek Yoghurt

• zest of ½ an orange

Steps

• Preheat oven to 220C.

• For the Slow Roasted Lamb Shoulder with Middle eastern Beetroot salad, place onions into a food processor and blitz to a purée. Add the remaining ingredients, except for the quartered orange and onion, and blitz to combine. Coat the top surface of the lamb in the marinade mixture.

• Lay the orange and onion quarters into a roasting tray. Place the marinated lamb on top. Place in the oven at 220C to roast for 30 minutes. 

• Reduce the heat to 130C, and continue to roast until tender for 4-5 hours. The meat is ready when it pulls apart easily.

• For the Roasted Beetroot, spread the rock salt into a shallow roasting dish to create an even layer. Drizzle beetroots with olive oil and wrap individually in aluminium foil. Place the wrapped beetroots onto the bed of rock salt. Roast in the oven 130C until tender, about 90 minutes.

• Remove from the oven and allow to cool slightly, and then peel the beetroots by using the foil to slide the skin off. Cut the beetroots into quarters and set aside.

• For the Toum, place the garlic cloves into a small saucepan and add just enough milk to cover. Place over medium heat and bring to the boil. Drain and discard the milk. Place the garlic cloves back into the saucepan, cover with fresh milk and bring to the boil again. Drain and discard the milk. Repeat this blanching process once more then drain the garlic cloves.

• Place the garlic cloves and 1 tablespoon of lemon juice into a stick blender canister and use a stick blender to blitz to a smooth paste. Slowly add the sunflower oil and continue to blitz until emulsified and thickened. Blitz until fully incorporated and lightened in colour. Season with salt to taste..If the tomb does not emulsify, add in one egg white and blitz to combine.

• For the Instant Flat Bread, place the yoghurt and 1 cup of flour in a mixing bowl and stir to combine. Add more flour, ¼ cup at a time, until the dough is soft and malleable. Turn out onto a floured surface and knead until smooth, about 5 minutes.

• Divide the dough into 18 apricot sized balls. Roll each ball out thinly into a disc.

• Heat a little oil in a frypan over medium heat. Add the dough discs, a few at a time and fry, turning when the flatbread bubbles and colours on the underside. Wipe out the frypan and repeat with the remaining dough discs.

• To serve, pull the lamb into small pieces using 2 forks and scatter onto a serving platter. Scatter the Roasted Beetroot over the lamb. Sprinkle some chopped dates, feta, pomegranate seeds, parsley leaves, mint and pistachios. Finish with a scatter of pomegranate seeds and dates. Dollop some Greek yoghurt over the top then finish with some orange zest. Serve Instant Flat Bread and Toum on the side.

Braised Beef Ribs with Red Wine and Roasted Garlic

Beef Ribs are found in your COMFOR FOOD MAX BOX along with beef brisket, roast beef, chuck roast, diced beef, and premium mince.

COMFORT FOOD MAX BOX

Braised Beef Ribs with Red wine and Roasted Garlic

2 tablespoons oil/lard/tallow

1.2kg Re-gen Farms beef short ribs Kosher salt and freshly ground pepper

2 large heads garlic, halved crosswise

1 medium onion, chopped

4 ribs celery chopped

2 medium carrots , chopped

3 tablespoons tomato paste

2 cups dry red wine (about half a bottle)

2 cups beef stock or bone broth, plus more as needed

4 sprigs thyme

1 cup parsley, coarsely chopped

½ cup finely chopped chives

1 tablespoon finely grated lemon zest

Heat oven to 140 degrees C. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper.

Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.

Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes.

Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes.

Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelise a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.

Add red wine and, using a wooden spoon, scrape up any browned or caramelised bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit.

Stir in beef stock along with thyme.

Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover).

Bring to a simmer, then cover and transfer to oven. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.

Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavour and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.)

Scatter parsley, chives and lemon zest over the top of the short ribs.

Separate the fat from the sauce, season with salt and pepper and serve alongside.

Enjoy,

Farmer Steph

COMFORT FOOD MAX BOX

Swedish Meatballs in creamy sauce

Ingredients

• 500g mince beef

• 1/4 cup panko bread crumbs

• 1 tablespoon parsley chopped

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• ¼ cup onion finely chopped

• ½ teaspoon Garlic Powder

• ⅛ teaspoon Pepper

• ½ teaspoon salt

• 1 egg

• 1 tbsp. olive oil

• 5 tbsp. butter

• 3 tbsp. flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 Tablespoon Worcestershire sauce

• 1 tsp. Dijon mustard

• salt and pepper to taste

Instructions 

• In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

• Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

• Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.

• Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Gravy beef casserole with apricots

Ingredients

• 2 tbsp olive oil

• 750g diced gravy beef

• 1 1/2 tbsp Moroccan seasoning

• 2 tbsp plain flour

• 405ml can apricot nectar

• 400g can chickpeas, drained, rinsed

• 1/2 x 500g packet dried fruit salad

Instructions:

• Step 1

  Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned.

• Step 2

  Return beef to dish. Add seasoning and flour. Cook, stirring, for 1 to 2 minutes or until fragrant. Add apricot nectar and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered for 1 hour 30 minutes.

• Step 3

  Stir in chickpeas and dried fruit. Simmer, covered, for 30 minutes or until beef is tender. Serve.