Rack of Lamb

Serves 4

Allow 1 x 4-6 rib Quality Mark lamb rack, fully trimmed, per serving
Salt and pepper
1-2 Tbsp oil

600g-800g Agria or floury potatoes, peeled and chopped for mash
20 baby carrots, peeled
200g baby peas
Jus or gravy to taste
Salt and pepper

Preheat the oven to 190ºC. Season the lamb and pan-sear, grill or BBQ with a little oil until well browned. Transfer to the oven and roast 10-15 minutes or until cooked to your liking. Rest, covered in a warm place, for 5 minutes.
Boil and mash the potatoes with a little olive oil, milk or butter, and season. Blanch carrots and peas in boiling water until cooked, and drain thoroughly.

To Serve
Carve each lamb rack in half and serve over the mashed potatoes with baby carrots and peas. Drizzle with gravy and serve immediately.

Bang-up Burgers

Serves 6

500g Quality Mark beef or lamb mince
1 cup fresh breadcrumbs – approx. 2 slices of bread made into crumbs
½ onion, finely chopped
1 tsp mixed herbs
½ tsp salt
¼ cup tomato sauce
1 tsp soy sauce
2 tsp Worcestershire sauce
1 tsp beef stock powder
1 egg
6 Tbsp grated tasty cheese
Buns and salad for serving

In a bowl, mix together the mince, breadcrumbs, onion, herbs, salt, tomato sauce, soy sauce, Worcestershire sauce, stock powder and egg.
Divide the mixture into 6 tennis ball-sized pieces. Press a tablespoon of grated cheese together to form a disc. Place the cheese disc into the center of each ball of mince and shape the burger around the cheese. Grill, fry or barbecue for approx. 4 minutes on each side or until the mince is cooked through. Serve in a bun with your favourite salad ingredients and sauce.

Individual Mince Pies

Serves 4-6

150 g Quality Mark beef mince
1 tbsp olive oil
1 red onion, finely chopped
1 tbsp tamari soy sauce
200 g mushrooms, finely chopped
20 very ripe plum tomatoes
1 tbsp fresh oregano, chopped
3 tbsp crème fraîche
1 egg yolk, beaten
1 sheet flaky pastry for the top

Short Crust Pastry
200 g plain flour
100 g butter, melted
2–3 tbsp water

To make the pastry, sift flour and a pinch of salt into a bowl. Make a well in the centre and gradually add melted butter. Using a flat-bladed knife, combine mixture until crumbly. Pour in water and gently mix to form a soft dough. Form into a ball, wrap in cling film and chill in the fridge for 15 minutes.
Preheat oven to 180 °C.
To make filling, heat oil in a frying pan and add onion to soften. Add the minced beef and cook together for 10–15 minutes until onions are caramelised and beef is browned. Add tamari, vegetables and oregano and reduce heat to simmer for 20 minutes. Stir often to ensure even cooking. When the mixture has reduced by a third, add crème fraîche.
Generously grease individual pie tins and roll shortcrust pastry to line the bottoms. Spoon in filling and then brush edges of the pastry with egg yolk and fit a final flaky pastry top for each pie. Press edges of pastry together, decorate with leftover pastry and brush tops with remaining egg yolk.
Bake for 20–30 minutes until golden brown.

Beef Stirfry

Serves 6

500g lean Quality Mark beef strips
600g Hokkien noodles
1 T canola oil
1 clove garlic, chpd
1 T ginger, chpd
1 capsicum, sliced
150g fresh snow peas
1 T brown sugar
Juice of 1 lime
2 T sweet chilli sauce
200g cashews
200g bean sprouts

Place noodles in a bowl with boiling water for 3 minutes, separate with a fork and drain. Heat oil in a wok. Cook beef in batches until brown. Remove to a bowl. Stir fry garlic, ginger, capsicum and snow peas for 5 minutes. Add brown sugar, lime juice, sweet chilli sauce and cashews. Return beef and noodles, then toss through.
Serve immediately, topped with bean sprouts

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