BEEF RIB MEAT BURGER

Serves: 1

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Ingredients

Australian beef short ribs,

boneless, trimmed, fat

removed 250 gm

Water 200 ml

BBQ sauce 100 ml

Salt and pepper to taste

Olive oil 10 ml

Rosemary, thyme and 
parsley 5 gm each

To finish:

Large tomato 2 slices

Iceburg lettuce 25 gm

Tomato sauce 20 gm

Hamburger bun 2 buns

Method

Cut rib meat into 2 portions.

In a hot pan, add the olive oil and seal the rib meat, adding salt and pepper.

Place rib meat in a roasting tray, mix all the ingredients together and add to the tray so meat is coated.

Cover tray with foil, braise in an oven at 140°C for two hours and shake the tray so it doesn’t stick. If required, add a little more liquid. Leave to cool.

Pan-fry, or grill the rib meat on an oiled grill. Brush with BBQ sauce.

Toast the burger buns and butter the bottom half. Spread tomato sauce on the other half of bun.

Cut the cooked rib meat into two portions of 125 gm each. On the bottom half of the buns, place the rib meat, lettuce, a tomato slice, then cover with the bun tops. Serve with chips.

CHICKEN LIVERS

Serves: 4

Ingredients

Chicken liver 400 gm

Pepper, green 80 gm

Pepper, yellow 80 gm

Pepper, green 80 gm

Onion, Spanish 80 gm

Leek 40 gm

Plain flour 10 gm

Sunflower oil 200 ml

Olive oil 10 ml

Salt and pepper to taste

Butter to taste

Ciabatta bread 4 slices

Method

Cut the leek into thin slices. Mix in plain flour and deep fry until crisp. Dice peppers and onion. Pan-fry in olive oil and keep warm.

Pan-fry chicken liver for 4–5 minutes on both sides, until brown and crispy on the outside and slightly pink inside. Cut bread into squares, spread butter and add salt and pepper to taste; toast in an oven at 180˚C for 4-5 minutes. Place the bread (crouton) on a plate. Add livers on top. Garnish with peppers and onion, and fried leek on top.

MALVA PUDDING

Serves: 4

Ingredients

Flour 600 gm

Butter 300 gm

Baking powder 20 gm

Apricot jam 250 gm

Bicarbonate of soda 5 gm

Egg 5 each

Milk 500 ml

Sugar 500 gm

For the butterscotch sauce:

Brown sugar 350 gm

Caster sugar 350 gm

Butter 100 gm

Double cream 600 ml

For the apricot coulis:

Apricot halves, tinned 1 kg

Caster sugar 400 gm

Method

Whisk eggs and sugar in a mixing bowl until the sugar dissolves.

Mix the rest of the ingredients 
together in a separate bowl, then add in the egg and sugar mixture.

Transfer the mix into a baking tray, and cook in the oven at 180°C for about 30 minutes.

For the sauce, melt the brown sugar on low heat. When it crystallises, add the caster sugar and allow that to crystallise as well.

Add butter while stirring constantly; add cream and whisk till it thickens.

For the apricot coulis, drain the liquid from apricots, add sugar and mix together. Add the butterscotch sauce and the apricot coulis to the pudding, and serve.