Feast! Fine Foods

Recipes

Quick and Easy

The following ideas are not so much "recipes" as flavour combinations that can be adapted for your own use at home. All are quick and easy options to put a great tasting meal on the table in no time at all.

  1. A wicked take on an ancient Thai marinade for chicken, beef and pork. Pound 200g clean coriander root, 100g black peppercorns and 100g peeled garlic then mix in 100mls oil and 50mls fish sauce. Marinate chosen meat a few hours then barbecue, panfry or grill.
  2. Serve sweet chilli marinated boneless chicken thighs on hot, steamed jasmine rice with salad vegetables and chilli jam.
  3. Marinate sliced, boned belly pork for 3-4 hours in a little peanut oil, a good sprinkle of fish sauce, ginger juice, a little sugar, crushed garlic and a splash of soy sauce. Barbeque or roast in a hot oven until the fat melts and the pork is crisp. Serve on rice with stir fried bok choy and sweet chilli sauce.
  4. Cut a chicken through the breast, spread it out flat and pour over lemon juice, lots of crushed garlic, cracked black pepper and fennel, cumin and coriander seeds. Marinate 1 hour then roast in a hot oven until golden, crisp and well cooked. Serve on baked potatoes with a dollop or European-style yoghurt. Follow with green salad
  5. Bathe a leg of lamb in plain yoghurt into which you have mixed lots of finely chopped rosemary, garlic, mustard seeds and freshly ground black pepper. Roast at a high temperature until medium. Serve on white haricot beans that have been simmered until tender (don’t add salt whilst their cooking or they’ll stay tough) with an onion, a carrot and a stick of celery (which you discard) and then tossed in a little home made tomato sauce. No gravy. Serve with courgettes, eggplant and onions slowly panfried in olive oil then tossed with lemon juice and mint leaves.
  6. Marinate thinly sliced fat free steak in olive oil, garlic, ground cumin, a little lime juice and ground chillies. Stirfry over very high heat until just cooked and serve as fajitas, with sliced tomatoes, cucumber, coriander leaves, sour cream, avocado and warm tortillas.
  7. Is there anything more delicious as pan-fried rump steak (with a dollop of wholegrain mustard) that has been marinated in extra virgin olive oil, lots of freshly ground black pepper and crushed garlic? Serve with peeled Agria potato wedges tossed in olive oil and oven baked (200ºC) until crisp and golden (45-60 minutes) and a crunchy salad with vine ripened tomatoes.
  8. Make deluxe Coorong Angus Beef steak and mushroom sandwiches. Roll a whole piece of scotch fillet in EV Olive Oil, chopped garlic and cracked black pepper and BBQ until it is medium rare. Remove and rest before slicing thinly. While the steak is cooking, grill some large Portobello mushrooms and slice them thinly when cooked. Stuff crusty French bread with the steak and mushrooms, sliced tomatoes and lettuce and top with home made aïoli or French wholegrain mustard.
  9. Weber BBQ a Coorong Angus Beef whole rump of beef that has been rubbed with plenty of EV Olive Oil, Spanish sweet smoked paprika and garlic. Rest, then slice thinly and serve with couscous and roasted pumpkin, thinly sliced carrots, kumara and tomatoes which have been tossed with cumin and fennel seeds and EV Olive Oil. Serve with salad.
  10. Use sumac as a condiment for all BBQ or grilled meats or fish. Follow the Iranian custom and put a small dish of it on the table for everyone to sprinkle over their food. In Iranian cookery, sumac is often used sprinkled over kebabs.
  11. Sprinkle a piece of Coorong Angus Beef eye fillet of beef with sumac, finely chopped garlic and EV Olive Oil, then BBQ until medium rare. Rest before slicing thinly and serving with chopped cucumber, tomatoes, red onions and warm flat bread.
  12. Marinate thinly sliced Coorong Angus Beef steak in EV Olive Oil, garlic, ground cumin, a little lime juice and ground chillies. Stir fry over very high heat until just cooked and serve as fajitas, with sliced tomatoes, cucumber, coriander leaves, sour cream, avocado and warm tortillas.
  13. Is there anything as delicious as pan fried Coorong Angus Beef porterhouse steak (with a dollop of wholegrain mustard) that has been marinated in EV Olive Oil, lots of freshly ground black pepper and crushed garlic? Serve with peeled potato wedges tossed in EV Olive Oil and oven baked (200ºc) until crisp and golden (45-60 mins) and a crunchy salad with vine ripened tomatoes.
  14. BBQ some garlicky Coorong Angus Beef oyster blade steak and serve it sliced and sandwiched in hot squares of bought flaky pastry with horseradish whipped into sour cream and roasted asparagus on the side.
  15. Slow roast a big piece of thick Coorong Angus Beef bolar blade and an equal amount of mushrooms. Rest the bolar then slice both the meat and mushrooms. Serve them on cherry tomatoes, blanched green beans, hot new potatoes and sliced red onion tossed with mustard vinaigrette along with plenty of crusty bread on the side.
  16. Raise your iron levels with a seared Coorong Angus Beef steak salad. Marinate stirfry strips in chopped garlic, EV Olive Oil and freshly ground black pepper. Sear it well in an incredibly hot pan or on the BBQ. Rest and slice rocket leaves, sliced sun-dried tomatoes (yes, there are places for sun-dried tomatoes in the universe and this is one of them), black olives and sliced red onions. Pour mustard vinaigrette over the top and serve with couscous.