Tag Archives: Cook

Slow Cooked BBQ Lamb Ribs Robyn Verrall recipe

Most people in Australia get lamb ribs and give them to the dog or cook soup with them as they are quite ‘fatty’. We love our ribs especially as they are our own grass-fed Dorper lamb and to get maximum taste and less fat I have tried cooking them many ways, but the ones that taste the best with reduced fat and a crispy covering are the slow cooked ones.

There are two ways to do this – your local butcher would be more than happy to sell you the powdered form of their powdered marinade – you can get the BBQ & the Honey and soy, sprinkle it on defrosted meat and leave it sit covered in the fridge for a couple of hours or you can make it yourself (messier)


Rack of ribs

¾ cup of Brown Sugar

1/2 teaspoon of chilli (optional) as is garlic & onion

½ teaspoon of Cheyenne pepper

2 cups BBQ Sauce

Mix 1 cup only with the sugar and spices place the 2nd cup aside

If you want to get a smoky flavour – use a spice like smoked paprika 1 teaspoon per rack of ribs

If doing your own feel free to add chilli or your favourite spice to make them your recipe. Mix them together – BBQ sauce is always to taste, I end up using two cups of sauce.

These can take 2 ½ to 4 hours depending upon your oven, I cook with an electric convention oven so you will have to experiment with a gas; I pre-heat the oven whilst I am preparing the ribs. I put the oven on 60 degree Celsius.

Place two sheets of Aluminium Foil on the bottom of a baking tray sprinkle your mixture on the bottom and a light layer of BBQ sauce (from the second cup) then liberally apply your mixture to both sides of the ribs. I prepare them on the foil so as not to lose any mixture and keep the benches tidy.

Once ready get pour the rest of the sauce over the top, if you’re using your butchers mix place as much as you like on the ribs.

Cover the top with two more layers of Aluminium Foil (or Al foil as we call it in Australia) and pick up the bottom layer and roll the sides together, taking care not to tear any of the foil.It must be sealed tight so as the lamb cooks and the fat stays contained within the foil.

Place in the oven and leave for 3 hours at 60 degree Celsius.  Pull the tray out and open a corner – be careful as the fat is now a liquid and the sugar like toffee you should see that the meat is moving off the bone, if so pull them out and they are ready to eat. To make extra sauce, place a tablespoon of brown sugar in cup of BBQ sauce and microwave till it dissolves, pour over as you want

If you feel they are not ready, recover with the al foil and place them back into the oven for a further half hour at 100 degree Celsius.


lamb ribs

Robyn’s Thai Beef Salad

500 gram piece of Rump Steak or other good grilling steak

1 to 2 cups of baby spinach leaves fresh

Red Capsicum or Red Pepper diced

1 cup of Bean Sprouts,

bunch  of Coriander torn

2 to 4 spring onions chopped or scallions  – the thin ones without the bulb



3 tbsp Lime Juice (use less if you don’t like the tang)

1/4 tsp of crushed garlic or i clove of garlic crushed if using fresh

1 tsp crushed red chilli or 1 whole red chilli if using fresh sliced with seed – de-seed according to taste (or hotness)

1 tbsp of fish sauce

1 tbsp of Soy sauce


Dice the red pepper or capsicum (yellow also works well here) place in salad bowl, cover with baby spinach leaves fresh, i cup of bean sprouts, tear up the coriander to taste or leave it out if you don’t like coriander. Chop 2 spring onions and then combine all ingredients and set aside.

use either Olive oil or cooking spray to coat the BBQ or grill and place the meat whole and cook for 5 minutes each side or to your favourite cook. Meat for the salad needs to be tender with a slight pink tinge through it after cooking. Once done take it off the BBQ or grill wrap in Aluminium foil and set aside to rest. (Don’t forget when you let meat rest and place it in Aluminium Foil it will continue to cook itself and remain tender)

Whilst the beef is cooking mix all of the sauce ingredients together in a cup or jug and set aside.

Unwrap meat and pour the juices in to the sauce

slice the meat in thin strips and add to the salad, combine and then pour the sauce on top, mix together. Serve either hot or cold it is delicious.

This recipe has been adapted from the CSIRO – Total Well Being diet http://www.csiro.au it is my favourite as it is light, healthy and filling all at the same time.

thai beef salad



Valentine’s Hit or Miss

Well don’t all the best laid plans go astray?? There I was so proud of my pre planning and purchasing of condiments and all things for dinner, I even bought nice smelling candle and outdoor candle holder (lucky that was) All I needed to do about 6pm was defrost the rump steak, it was all going well till 4pm when we had a 40 mils or 1.5 inches of rain which was desperately needed to replenish the rain water tanks that had been drained at the property fire in December – but what it did do as well was cut the power from 6pm..

What to do, complete the prep in daylight, prepare all the candles in the house and ready the table so by nightfall nothing to do other than defrost the meat. I go to the freezer pull out the rump – it is dark so torches and candle light are what I am using to see things light the BBQ. We have one of the modern ones which have a rack above the plate and the hood closes – great place to defrost meat in a blackout.

But how to cook the oysters, I abandoned the idea of natural with lime and wasabi so I go the cooked option of Kilpatrick and I have horseradish dip, wasabi and parmesan cheese. I place all of the oysters on the rack and close the lid, the plate is warm so I place the steak which is now scotch fillet (didn’t pick rump in the dark) and the cut bacon (for oysters on the plate to cook slowly). I cover 6 with Kilpatrick sauce and the other six with horseradish dip, a dob of wasabi & parmesan cheese close the lid and let cook for 5 minutes. I take the scotch fillet off and place in al foil in the BBQ on the unlit plate and put all the oysters combined onto another plate and serve.

We have candle light every where but it is hot, humid and dark. There are bugs falling into the candle and all the cats (we have 3 cats) come out to join us. The dogs (we have 3 working dogs) are placed in their kennels and Pete the Golden retriever lies on the ground panting. The Oysters with a glass of ‘sparkling’ are beautiful and we enjoy them together. We pull the salad bowl close and he cuts the mouth-watering meat places it into the salad and I add the dressing (check recipes for details) We argue as he wants to keep the thin layer of fat on the meat and add it to the salad I want to feed it to Pete, I win, Pete gets a treat and I pour the juice from the meat into the Thai sauce I made before pouring it onto the salad, More bubbles and food to be followed up by strawberries & dipping chocolate.

Sadly earlier that day I realised I had left the strawberries in a fridge in town and it being a 300 km one way trip I hope they enjoyed them, I have peaches and nectarines so I cut them and we eat them. Perfect outdoor picnic by candle light and great company for valentine’s day.

For my American friends who are now asking what is Scotch Fillet? In Australia & New Zealand it is known as Scotch Fillet out of these countries it is known as Rib Eye or ribeye steak obviously from the rib section. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone.

In Australia, “ribeye” is used when this cut is served with the bone in. With the bone removed, it is called a “Scotch fillet” instead.

It is one of the more flavorful cuts of beef, due to the muscle getting a lot of exercise during its life, unlike the tenderloin. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. The meat when fresh is pinkish red and very tender, it is hard to ‘ruin’ this cut but over cooking can make it tough and tasteless, the trick is to grill each side for 5 minutes or more cover in aluminium foil to let it rest for up to 5 minutes, there should be juices in the aluminium foil when opened even if you like it well done.

scotch fillet


Oysters the way I like them

Oysters – Natural with Lime juice & Wasabi sauce

Ensure the oysters are fresh or totally unfrozen, I sit them out covered with a cloth so the flies don’t get to them, or put them in the fridge till serving time.

Use either fresh lime or lime juice, I squeeze the fresh lime and let the pulp go onto the oyster, or if not fresh lime I will put a soup spoon of juice onto the oyster. Squeeze the wasabi tube and use a knife to cut it and lay it onto the oyster. Place on a plate of salt or on an oyster serving tray I have one of these, from any good home wares store, easy to clean and keeps the oysters from spilling over.

oyster serving tray

Robyn’s Oyster Kilpatrick


I prefer oysters in Kilpatrick sauce and living remotely I needed to make my own Kilpatrick sauce as we have no restaurants within 200km who serve them,so here goes.

I put the oysters under a low grill whilst preparing the sauce. I chop bacon or sliced ham and saute the meat in a fry pan till just cooked.

Use 1 tablespoon of BBQ sauce and 1 tablespoon of Worcestershire sauce mix together add more of either depending upon the flavour.

Put i teaspoon of combined sauce on the oysters under the grill cook for 1 minute or till it bubbles, add the bacon or ham or what ever you want and cook for further 2 minutes.

(if you want a real unusual flavour – sprinkle with parmesan cheese and grill till golden)

Serve immediately.

oysters kilpatrick

Bon appetite


Fantastic Lasagna Cups

recipe copied from http://thewhoot.com.au/whoot-news/chummy-mummy/lasagna-cup

Fantastic Lasagna Cups

Ingredients for the sauce

2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped

1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
21 lasagna pasta sheets
For the sauce- heat olive oil over medium heat and sauté onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
For assembly- Preheat oven to 350 degrees.
Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that.
Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup
{#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce
{#2}. Top pasta sheet with a generous tablespoon of sauce
{#3} and then a generous tablespoon of cheese filling
{#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.