Helpful Hints

Home-Made Onion Gravy

14/12/2017

Home Made Onion Gravy

 2 onions

4 sprigs of fresh thyme

1 heaped teaspoon blackcurrant jam

100 ml Madeira wine

1 heaped teaspoon English mustard

2 heaped teaspoons plain flour, plus extra for dusting

600 ml beef stock (in our pre-pack), heated

Method

For the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.

Add the Madeira, let the alcohol cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.

Serve with Beef Wellington, any steak or roast.

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Gluten Free Glazed Ham

Glazed Ham

Easy and Delicious Gluten Free Glazed Ham

Serves 8–10 as a main meal – or a group on a table accompanied with other dishes.

This recipe has been borrowed from Donna Hay – and it is simply delicious and such a show stopper for the Christmas table.  Not to mention – very easy to make.

INGREDIENTS

  • 3 CUPS (750ML) ORANGE JUICE
  • 3 CUPS (525G) BROWN SUGAR
  • 1 CUP (250ML) RED WINE VINEGAR
  • 1 STICK CINNAMON
  • 8 CLOVES
  • 16 SPRIGS THYME
  • 3 CUPS (750ML) PORT
  • 1 X 6–7KG HAM LEG, skin removed (ask our staff to prepare this for you)

METHOD

  1. Preheat oven to 220°C. Place the juice, sugar, vinegar, cinnamon, cloves and thyme in a medium saucepan over high heat and stir until the sugar has dissolved.
  2. Bring to the boil and cook for 30 minutes or until reduced.
  3. Remove from the heat and stir through the port. Strain the glaze into a jug, discarding the solids.
  4. Place the ham, top-side down, into a tight-fitting, deep-sided baking dish and wrap the hock with non-stick baking paper followed by aluminium foil. Pour the glaze over the ham and roast for 40 minutes. Remove from the oven and reduce the oven temperature to 200°C.
  5. Turn the ham over, baste with the glaze and roast for a further 20–25 minutes or until golden. Remove the ham from the baking dish and place on a serving platter. Spoon the remaining glaze over the ham to serve.

The Perfect Beef Wellington

Perfect Beef Wellington Beef Wellington with homemade Pate and flaky pastry Ingredients 1 kg centre Angus Pure grass fed Beef Fillet, trimmed Olive oil 2 large knobs of unsalted butter 3 sprigs of fresh rosemary 1 red onion 2 cloves of garlic 600 g mixed mushrooms 100 g free-range chicken livers – available in small tubs in our freezer 1 tablespoon Worcestershire sauce ½ teaspoon truffle oil, (optional) 50 g fresh breadcrumbs 2-3 sheets puff pastry (store bought) 1 large free-range egg  Method Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using). Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs.   Preheat the oven to 210°C/425°F  On a flour-dusted surface, roll out the thawed pastry. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold). When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the delicious home-made onion gravy and steamed greens or pan-fried baby carrots.

Jamie Oliver’s Steak Sandwich with Caramelised Onions

Steak Sandwich

Is your mouth watering yet?????

Ingredients

400 g porterhouse or rump
2 large onions
20 g unsalted butter
olive oil
70 g dark brown sugar
125 ml red wine vinegar
1 ciabatta loaf
extra virgin olive oil
English mustard, optional
1 handful of watercress, optional

Method

Remove the steak from the fridge and let it come to room temperature. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.

Meanwhile, pop the ciabatta into a warm oven until it is slightly toasted. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.

Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.


Cooking the Perfect Steak

There is nothing better than a perfectly cooked Steak!

Check out this video for a quick guide to getting it right.

Cooking the Perfect Steak Video

Here’s a short guide on the suitable cuts of meat for your perfect steak!

T-Bone Steak

This steak is the defining BBQ steak. Due to the bone the meat is sweeter, rich and more flavoursome.

Porterhouse Steak

Another favorite cut. It has a fine, firm texture and is also very flavoursome.

Scotch steak

This steak is the most juiciest of the cuts and one of the most popular. This steak is defined by the typical ribbons of fat marbling the meat. This fat keeps the meat moist and tender during cooking.

Fillet steak

This is the most tender of all the steaks and is mild and subtle in flavour.

Rump Steak

This may be the economical choice but it is also a preferred cut of meat for most!  A great all rounder being lean and full of flavour.

Cooking with Exotic Meats

09/01/2017

At Torre and Mordini Gourmet Meats – we stock a variety of exotic and game meats including:

  • Baby Capretto
  • Buffalo
  • Camel
  • Crocodile
  • Duck
  • Kangaroo
  • Poussins
  • Venison

To see our full range check out our Exotic Meat Page. There are many health benefits from eating game meats, for example venison has a very low fat content. For more information please ask our friendly staff. In this page we are going to provide you with a range of recipes for cooking the meats we stock.

 

 Duck Breast Salad

Torre Mordini Duck Salad

Ingredients

  • 1 duck breast
  • 1 teaspoon Chinese five spice powder
  • 1 pomegranate (halved)
  • 3 spring onions (trimmed and sliced)
  • 1 sprig fresh coriander (leaves picked)
  • 1 sprig fresh mint (leaves picked)
  • Watercress
  • 1/2 ripe mango (peeled and cut into chunks), or orange segments
  • Juice of 1/2 a lime
  • Sesame oil
  • Salad/lettuce greens

Method

Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot pan and fry for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thingly – the duck will still be raw in the middle but don’t worry. Discard the fat from the pan and put the sliced duck back in. Stir-fry for a few minuts, until cooked through and cripsy. Set aside.

Mix the pomegranate seeds, spring onions, coriander, mint, watercress, mango/or orange and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.

Separate the lettuce leaves and arrange on plates. Top with the dressed salad.

Rabbit Ragu

rabbitragu

Ingredients

• 50-100g speck, chopped 
• 1 x 700g wild rabbit, deboned and diced (about 450g meat)
• 35g pancetta, diced
• 2 celery stalks, finely chopped
• 1 small leek, finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• A small handful of parsley stalks, finely chopped
• 1 bay leaf
• 90ml white wine
• ½ small bunch of sage, leaves picked and chopped
• 2 rosemary sprigs, leaves picked and chopped
• 1 red chilli, finely chopped 
• 500ml vegetable stock
• 500g tagliolini (or angel hair pasta)
• 4 tbsp mascarpone
• Grated zest and juice of 1 lemon
• 20g butter
• 40g parmesan
• 40g pangrattato (see note)

Method

1. Preheat the oven to 120C. Cook the speck in a casserole over a low heat. Add the rabbit and pancetta and cook over a medium heat for 5–8 minutes, until golden. Add the veg, garlic, parsley and bay, then cook gently for 5 minutes, until soft. Add the wine and herbs and simmer for 5 minutes, until the wine is reduced by half. Stir in the chilli and stock, and season. Cook, covered, in the oven for 3–4 hours. 

2. When ready to eat, cook the pasta according to the packet instructions. Meanwhile, gently bring the ragù to the boil on the hob, then remove from the heat and keep warm. Stir in the drained pasta, mascarpone, lemon juice and butter, and season. Stir well so every pasta strand is coated and let sit for 1 minute to allow the pasta to absorb the sauce. Divide between plates and serve with parmesan, pangrattato and lemon zest.

Note: Pangrattato is simply Italian for breadcrumb. To make your own, heat 2 tablespoons of olive oil in a pan, add 1 smashed garlic clove and fry until golden. Add about 50 grams of breadcrumbs and some seasoning, and fry over a high heat, tossing regularly, until golden and crunchy. 

Lemon Myrtle Crocodile Skewers

Lemon myrtle is a native Australian tree whose leaves have a refreshing, spicy lemon taste. Combined with the crocodile this creates great flavour which celebrates Australian cuisine. Ingredients

  • 500g crocodile fillet
  • Juice from 1 lime
  • 2 tbs olive oil
  • Bamboo skewers
  • 1 tspn ginger, grated
  • 1 garlic clove, crushed
  • 2 small red chillies, deseeded and sliced
  • 1 tsp ground lemon myrtle (or fresh chopped lemon myrtle)
  • Sweet chilli sauce
Method

Cut the crocodile fillet in to 2 cm cubes, mix with olive oil, ginger, garlic, chilli, lemon myrtle and half amount of sweet chilli sauce, marinate for minimum of 1 hour (ideally at least 2-3 hours). Soak bamboo skewers in cold water for at least 20 minutes. This will ensure that they do not burn during cooking. Thread cubes of meat on to skewers. BBQ or pan fry on medium to high heat, until browned on the outside and just cooked through, do not over cook. Serve skewers with sweet chilli sauce and wedges of lime.

Kangaroo with Australian Native Fruits, Herbs and Spices

  Ingredients

  • 600g kangaroo
  • 1/2 tspn lemon myrtle
  • 1/2 tspn aniseed myrtle
  • 1 tspn mountain pepper
  • Roasted ground wattle seed
  • 1 tspn dried ground bush tomato
  • 3 tspn sea salt
  • 400g warrigal greens
  • 2 tspn butter
  • 200ml red wine sauce (jus)
  • 8 quandongs
  • 4 davidson plums
  • 20 rye berries
  • 20 mungtree berries
  • 2 finger limes
  • sea salt

Method Make a spice mix with the lemon myrtle, aniseed myrtle, mountain pepper, wattle seed, bush tomato and salt. Sprinkle generously over the roo. Leave out of the fridge for about 45 minutes. Heat oil in a fry pan over high heat until hot. Add roo and cook for 5-8 minutes. Do not overcook, the roo needs to be rare. Let it rest for about 10 minutes. Heat a fry pan. Melt the butter and add the warrigal greens. Season to taste. Warm the red wine sauce in a pan, once boiled add the fruits except the finger limes. Leave to simmer. Wilt down and turn off. Heat up the roo pan up and quickly warm the roo. Carve into thin slices. To serve, place the greens on the plate, roo over the top and then the fruits and sauce. Scrape the flesh of the finger limes and add with the sea succulent. Recipe from Chef Matt Stone.

Harissa Lamb

Harissa paste is a paste of roasted red chili, spices and herbs such as garlic paste, coriander seed and caraway.

Ingredients:

Jar harissa paste

Lamb cutlets

Oil

Greek yoghurt (to serve)

Salad (to serve)

 

Method:

Marinate lamb cutlets in the paste (use sparingly unless you enjoy a real spice kick!).

Cook the cutlets (Grill, pan fry or BBQ etc), removing to rest whilst they still slightly pink.

Serve with a cumin flavoured couscous, or a chickpea salad. Top with Greek yoghurt.


Harissa paste can be found in Carine Cuisine, and don’t forget that our lamb is 100% grass fed from Margaret River.

Quick Steak Sauces

peppercorn sauce

Our steaks are simply amazing by themselves, but adding a quick and delicious sauce can bring them to the next level.  Why go out to a restaurant when you can create a better and tastier meal at home.

These 2 mouthwatering sauces are the perfect finish to a sumptuous steak and salad during these hot evenings!

Method:

1. Cook steak in pan to liking, then remove to rest on plate with foil over the top to keep warm.

2. On a low heat – add 1 finely diced onion to the pan juices and lightly fry for 2 mins.  If more liquid is required, just add 100mls stock to pan and reduce to a nice consistency.

option 1: Mushroom Sauce:

3. Add sliced mushrooms to the pan juices, fry lightly until cooked.

4. Add cream, minced garlic and salt to pan. Cook on a low heat until the sauce thickens.

 option 2: Pepper Sauce

3. Add 2T bottled green peppercorns, 1 tsp minced garlic and pinch of salt to the pan, then pour in approx 100ml cream. Cook on a low heat until the sauce thickens.

Beef Cheeks

11/07/2016

When cooked ‘low and slow’, beef cheeks become very tender, and this recipe is ideal for a slow cooker, put on low in morning to simmer all day.

beef cheeks

 

Ingredients

  • 4 Beef Cheeks (available in our pre-pack)
  • 1 onion – diced
  • 2 cloves garlic – sliced
  • 1 cup red wine
  • 1 celery stalk – diced
  • Thyme sprigs
  • Rosemary sprigs
  • 1 tbsp tomato paste
  • Fresh Torre and Mordini Beef Stock (1L)
Method

Pre-heat a dish/pan on the stove with a generous amount of oil. Season the beef and brown in the pan, then remove and keep on the side.

Add the diced garlic and vegetables to the pan and cook until they have slightly softened then add the tomato paste. De-glaze the pan with the wine. Add the cheeks back to the pan along with the herbs, and 500ml beef stock.

Simmer for 2-3 hours, or until tender on a low to medium heat. Add more beef stock if necessary to ensure the meat is always just cover in liquid.

Serve with potato mash.

Cooking the perfect roast

Roast Beef and Lamb cooked to your liking:

The internal temperature*: (*meat thermometers available at Torre and Mordini Gourmet Meats)
Rare – 55-60ºC
Medium rare – 60-65ºC
Medium – 65-70ºC
Medium well – 70-75ºC
Well done – 75ºC
Suggested Roasting Times – per 500g
Oven Temperature: 200ºC
Rare: Cooking time 15-20 min
Medium: Cooking time 20-25 min
Well done: Cooking time 25-30 min
Rest for 30 mins before carving.

Roast Pork
Preheat oven to 220°C
Roast for 30 minutes at 220°C
Reduce oven temperature to 160 °C and continue to roast for 50 minutes per Kg
Remove from the oven and check that juices run clear.
Rest pork for 20-30 minutes before carving.

Roast Chicken
Preheat oven to 210°C
Roast for 20 minutes at 210°C
Reduce oven temperature to 180 °C and continue to roast for 45 minutes small chicken and approx
1 hour and 10 mins for a large chicken
Remove from the oven and check that juices run clear
Rest for 20 minutes before carving.

Rolled Chicken Roasts and Rolled Turkey Roasts
Preheat oven to 180°C
Cook for approx 50 mins per kg
Remove from the oven and check that juices run clear
Rest for 20 minutes before carving.
Ask our friendly staff if you need more information

BBQ Meat Rub

23/11/2015

pork shoulder rub

This is a traditional rub recipe – time and patience is needed.  If you don’t have time (or patience), the flavours of the rub will still work – massage rub into the meat, marinade for 6 hours then roast.

Basically all rubs consist of salt and sugar. The importance of both is that the salt draws the flavours of the other spices into the meat, and the sugar combined with the moisture from the meat – produces a sticky coating that helps the rub stick to the meat.

Tips: don’t over season or smoke the meat.  Use the best quality meat that is available. Remember – this is slow cooking at its best for a mouth-watering result! We use pork shoulder for this recipe, but you can use any type of good quality meat such as beef short ribs, pork ribs or beef roast.

Ingredients:

Pork shoulder (bone in)

English mustard – to rub over shoulder

4 cups of cola or apple juice (nothing diet as the sugar from the drinks is the key)

 

BBQ Rub:

1T cracked black pepper

3T ground coriander

1T garlic powder

1T yellow mustard powder

6T paprika

3T dried pimento flakes

2T mixed herbs

1T ground celery

2T coarse sea salt

2T demerera sugar

If smoking the meat – suggested woods are Hickory, Apple and Maple

Approx Cooking Time – 12 – 14 hours (including preparation).

Method:

Soak the butt of pork in the cola or apple juice overnight for meat to absorb the flavours.

Mix all the rub ingredients together in one bowl.

Cover the meat in English mustard, then massage the rub well into the meat.

Wrap it in foil or cling, and let it sit for 4 hours.

If you have a marinade injector, you may wish to inject another 2 cups of cola or juice into the meat, or sit meat in another 2 cups of cola or juice for further 2 hours.

Take out of fridge for ½ hour before cooking.

Place your meat on the bbq for approx 12-14 hours, temperature should reach approx 120 in the BBQ, and your meat is ready once it’s core temperature reaches 90’C.

Take meat off BBQ, wrap it in foil and let it rest for an hour before pulling apart with a fork.

The meat is perfectly cooked when the bone slips out clean from the meat.

Serve with Carine Cuisine’s famous Slaw, BBQ sauce and a bun.