Tag Archives: Beef

Supporting Locals

 

I have had a couple of things come up and surprise me over the last couple of weeks and it does surprise me. I am a great believer and pusher of Eat Local SA where anyone can come into the community and Adelaide and find our fabulous regionally grown foods. There is a fantastic website and phone App where you can find clean, premium foods close to where you are to enjoy.

I choose SA  products and lifestyle as this is where my heart and family are. We support Brand SA are members of FoodSA and proudly support local producers, growers, providores, small businesses and upcoming food trends and much more.In fact even being considered to be part of the food industry is hard work on a daily basis. I now tell people we produce meat for human consumption, ethically, humanely with no growth promotants and with much care and consideration for the source of our enterprise.

As producers of grass-fed certified meats, I like to be able to create opportunities to showcase out meat. We have worked hard and are now getting spit lamb into restaurants one being, Mischief & Mayhem Wine Lounge and Art Bar in Glenelg South Australia and we love it, we help promote it the venue and the nights (friday nights) they have lamb on.

Lamb Roast

I am also looking for opportunities locally to support our products and be involved in the community.  It’s about supporting local events and being part of a community as one should do in a country town. I have been told of an event that requires catering and though our product was recommended the person concerned with the catering stated they were not buying local. Why is that? I have no answer but if anyone does, email me so we can get ideas out there.

As members of the Limestone Collaborative, living in the clean, green environment and fantastic food bowl of South Australia. We are engaged, we are promoting our regions and producers. We love locally grown food and where I can I always buy South Australian first, Australian second and others last .

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Summer BBQ’s

The time to BBQ, it’s that time of the year in SA, well coming to it, when families want to move meal times from inside in the warmth to outside in the heat and BBQ. A few tips to make the evening pleasant – without using citronella candles that can take over the smell of a warm summer evening. One of my electrician friends tell me we do not use zappers correctly, he says to start it needs to be kept on for 5 or more nights before hand, to set up that barrier to prevent mosquito bites.

But the thing about Summer is the food, we go from comfort food in bowls to meat and salads on plates. Whether buying from supermarket, a butcher or farmer direct make sure the meat is fresh and has no smell about it.Take it back if you think it has a smell, turning food or rotten food will make animals sick so don’t feed it to them either.

What are the best meats to cook in a BBQ?  I say all of them, from beef to lamb to chicken, grilling brings a different flavour to roasting or frying, a BBQ is an Australian tradition and home chefs are only limited by their imagination and time. There is nothing nicer than having friends and family over to share a meal, where everyone can sit and enjoy each other’s company and eat some of the best meats in the world.

As well as doing the traditional lamb, beef or chicken roast, a staple in the Australian BBQ is the classic sausage sizzle. It is hard to walk past a BBQ cooking beautiful sausages, they don’t always have to be beef or lamb there are now so many flavours available to all tastes including vegan and vegetarian. Gourmet butchers have fabulous ranges as well as supermarkets. It is a matter of buying what you want cooking and eating them.

sausages-on-bbq

Depending upon the event, breakfast, lunch and dinner can be cooked outside and eaten with family, friends and or by yourself. Depending upon your time and budget there are many things to cook in a BBQ, here are some of mine

  1. Any kind of steak, Rump, T-bone, Oyster blade, Scotch Fillet, each will have a different texture and will require different cook times depending upon how you like it.
  2. Chops, I love nothing more than lamb on a BBQ, Loin, forequarter, Beef or pork, try saying no to beautiful pork ribs slow cooked on the BBQ.
  3. Sausages, beef, lamb, chicken, vegan & vegetarian as well as all of the gourmet ones available.

With the different types of BBQ’s available, you can cook not just meat, onion and sliced potato, you have different hot plates for different meats.  Never let raw meat, poultry or seafood touch cooked meat or any ready-to-eat foods, as this can cause cross-contamination. Food borne pathogens from the raw meat can easily spread to ready-to-eat foods and cause food poisoning. Always use separate plates, cutting boards and utensils to keep raw meats, poultry and seafood separate from ready-to-eat foods.

Find us on facebook: http://facebook.com/Bullysbeef

Or email me robyn@ullysbeef.com.au for home delivery order form into Adelaide and expanding to Melbourne within the month.

Monday Meal Time

sausages

Monday time to be thinking of dinner? How about something simple one to end the first day of the week?

if you have kids, get them to assist. Look at having a “hotdog” or sausage in bread or even a wrap for those that don’t like bread. Get the size rolls you want and break them open, use butter if you like, it depends on your preference, if you use wraps open them.

Cut some onions, push them apart to be rings,  if you are not about to cook them put them in a bowl with some oil until you are ready to place them on the fry pan or BBQ.

Salad is great in any weather, make sure you have one ready, wash the items, like tomato, lettuce, cucumber, pickle and anything else. Pick your own dressing

Nothing like ketchup or home made tomato sauce and or mustard to give it flavour.

Quick and easy We have gluten free, real lamb or beef sausages.

Nothing is bad if eaten in moderation.

image by”: fr.fanpop.com

The Big Issue

In life we have choices to do many things and most of us know are taught to share and to give. We share toys with siblings and with friends, most of us share hand me down clothes, which teaches us how to give and take. As we grow older we are asked to give to charities by donating money, goods or time. Time by way of volunteering is incredibly valuable, by being taught to give we are taught respect and self worth.

I was invited to the Big Lunch 5 years back by a dear friend who is a writer for the magazine “the big issue”. so we went, it was fantastic, in the Adelaide Central markets, food donated by the stall holders and prepared by the head Chefs at the Adelaide Hilton Hotel. Wines donated by a local South Australian Winery , Yalumba, splitrock waters, Mountain fresh juice, Vale beers, HeyDayButter and Lobe cider. fantastic.

My husband the farmer, said about the meat surely we can do better and from that day onwards we have. We donate either our grass-fed beef or lamb to feed 300 people so that all monies go directly to support the homeless and places women in distress in jobs. This year we did paddock fed chicken, lamb and invited a girlfriend to donate eartheggs to the dessert. All local Upper South east produce, delivered and prepared by well known chefs.

The-Big-Issue

This year we were joined by 460 guests 40 of them ours and I was surprised to hear that not many people had heard about  The Big Issue. Where half the proceeds go to the seller of the magazine and it helps to change their life.

Our food was a hit, I noticed the lamb was disappearing fast and I had to go to another table to get a serving for myself and the farmer, it made our hearts swell with pride. Our beautiful grass-fed Dorper lamb prepared by the Hilton Chef Dan Fleming and team and served to 460 people who loved it as much as they did by attending (and us). The paddock fed chicken by a local grower Little Greenbush Poultry   was also a huge hit (donated by us as well)

Nothing tastes as fresh as home grown, no hormones, antibiotics, prepared and given with love to help others who need it.

How do you find your happiness? is it sitting at the table sharing a meal like we did?

If you see the Big Issue sellers – buy the magazine it has great articles and know you’re giving to someone who is doing the best for themselves that they can

Finding the Next New food trend.

I returned this week from Singapore and was taken to the Adelaide Central Market by the farmer for some lunch and a coffee. he really wanted a neck massage – as he finds this very helpful to ease the stress from his farming work load and driving over 300 kms to collect me from the airport.

I was lucky enough to get invited to a South Australian Government Delegation to Singapore where I have met some fantastic people and potential business opportunities. This has inspired me to keep going with looking to other markets for our grass fed, clean and green meat products. It is about time we promote what we are doing and share it with pride.

My husband loves what he does and the mark of any person is how they treat animals and each other. His whole focus since he was old enough to walk and talk has been farming and this shows in the quality of the farming enterprise we now have, one he built up with his father.

I love the Adelaide Central market and we spend time there most times we head to the city, it is a fantastic collection of local South Australian produced food and produce. Wednesday we had lunch and a walk around and cam across a new stall there. I must admit I love reality cooking shows I don’t know why but I like the challenges and when there are South Australian contestants I want them to win. This year in Masterchef we had the lovely Heather Day and she made it through to the top ten.

We walk up the aisle and there she is, standing behind the counter selling her butter she came out as we approached and stopped to talk with us. She asked us to try her products which is a range of beautiful South Australian Butters made from a South Australian dairy farm Fleurieu Milks within our state region. We loved it and bought one Miso to try, well it lasted for 2 nights worth of dinner.

I did a porterhouse steak with a Miso butter mushroom sauce, with Miso butter mash potato and vegetables, then I made a Miso, red wine gravy for the lamb the following night and it’s all but gone. well then I went to find her on Facebook and saw she has a pozible campaign so I read the options and thought long and hard and selected the create your own flavour option.How exciting is that , we not only get to help a young lady create her dreams but work with her to develop a flavour for our brand (limited time available).

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Since we have committed to doing his, the farmer has come up with 3 different recipes, we have only chosen the one option but may well have to do the second one and is very supportive in getting this across the line. If anyone wants to help set the new trend in food – this is it. Taken from Adelaide Central Market News:  Created by Heather Day, Hey Day Butter uses cream from local grass-fed Fleurieu Milk Company cows to create pristine quality hand-churned butter, including cinnamon and currant, organic miso and River Murray salted flavours.

Get on to her campaign and support her, this will be the next big Paleo option.

Heather Day Butter

(Picture taken from Adelaide Central Market news)

 

 

Beef Cheeks in red wine

With grass-fed animals come a different flavour in the meat and despite the value of grass-fed in animals there are still cuts that need to be slow cooked, either in a slow cooker or a crock pot. Not yet use to cooking in a pressure cooker, I still tend to head towards the slow cooker if I get myself organised in the mornings to do so.

Nothing smells as nice as the slow cooker going when you come in on a cold day either at lunch if out on the farm working or if you live in the city at the end of a long work day. They are now more the trend than ever before, for the convenience and safety.

Beef Cheeks and oxtail are general tough cuts of beef as they are working muscles of the animal, so they need to be tender to eat otherwise will taste hard and be very chewy. I have been asked for this recipe and as I like to do things easy, this is easy to prepare.

Raw they look unappertising

raw beef cheeks

Ingredients

1/4 cup plain flour, 1.2 kg beef cheeks, 2 tblspn olive oil, 2 medium brown onions cut in wedges (I will also use red if that is all I have). 2 cloves of garlic halved but have as little or more to your taste, 2 medium carrots chopped, 1 cup red wine (any flavour or what’s available) 500ml beef stock, 2 tblspn brown sugar, 2 tblsp tomato paste, 2 bay leaves, 2 sprigs of fresh thyme or if I have none I skip this ingredient, 40g butter, 6 to 12 shiitake mushrooms halved or whatever mushrooms you have in the fridge, local Salt flakes to taste ( I normally use Murray river Pink Salt Flakes) it’s from my local area and easy to get. Green beans, mash potato and asparagus to serve.

Method.

Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

You can do this: Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow-cooker. Top with beef and remaining onion mixture. Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker. Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.

I do this:

Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

Add half of the onion garli and carrots to bottom of the bowl, cover with beef then add the rest of the onions, garlic and carrots, pour over the fluids.

Close the lid and cook on high for 6 hours (depending upon your cooker) or

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender.

To serve: Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans. If you want to serve Paleo leave off the mash potato and swap for sweet potato.

beef cheeks in red wine sauce

picture taken from taste.com