Mudgee Free Range Meats in Mudgee, New South Wales | Speciality food shop

Mudgee Free Range Meats

Locality: Mudgee, New South Wales

Phone: +61 449 229 402

Address: Mudgee 2850 Mudgee, NSW, Australia

Website: http://www.mudgeefreerangemeats.com.au

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23.01.2022 Recipe Week 4. April 2017 Pulled Corned Beef with sticky redcurrant glaze 1.5kg piece beef corned silverside... 2 bay leaves cup (60ml) malt vinegar cup (50g) firmly packed brown sugar 8 black pepper corns 8 cloves 1 medium brown onion (150g), chopped coarsely 1 trimmed celery stalk (100g), chopped coarsely 800g baby carrots 1tbls olive oil 2 cloves garlic crushed 1 and cups chicken stock Sticky redcurrant glaze cup (180g) redcurrant jelly cup (60ml) port 1 tbls fresh rosemary leaves 1. Place beef, bay leaves, vinegar, sugar, peppercorns, cloves, onion and celery in large saucepan. Cover with cold water; bring to the boil. Reduce heat and simmer uncovered, 3 to 4 hours. Remove beef from stock. 2. Preheat oven to 220 deg C/200 deg C (fan forced). 3. Make sticky redcurrant glaze. 4. Place beef in large flameproof baking dish; brush with half the glaze. Add carrots to dish; drizzle with combined oil and garlic. Roast, uncovered for about 30min or until browned all over and tender, brushing beef occasionally with remaining glaze. Remove beef and carrots from dish; cover to keep warm. 5. Add chicken stock to same baking dish; bring to the boil. Reduce heat; simmer, stirring, until sauce thickens slightly. 6. Serve beef and carrots topped with sauce. Sticky redcurrant glaze bring ingredients to the boil in a small saucepan. Reduce heat; simmer, uncovered, 5 min or until glaze thickens slightly. Im not a great fan of traditional Corned Beef but with this sticky glaze it is irresistible. I served the meal with peppered green beans,roast baby potato and a good, full bodied red wine.

20.01.2022 Recipe - Week 1 - May 17 Succulent Lamb Chops Marinade... cup Mint jelly/sauce cup Worcestershire sauce cup Red Wine vinegar cup Tomato sauce fresh lemon squeezed 3 x Garlic cloves crushed 1kg Lamb Loin chops 3 x Chicken stock cubes cup water 4 x large potatos for mash Fresh mint to garnish Method 1. Mix all of the marinade ingredients into a medium size oven bowl and then add the lamb chops, ensuring that all the meat is covered, and refrigerate overnight. 2. Once marinated through, remove the chops from the marinade and pan fry them at approx. 3 minutes per side to brown. 3. Add the chicken stock cubes to the water and mix until the chicken stock has completely dissolved. Add the cup of dissolved chicken stock to the marinade mix. 4. Return the lamb chops to the marinade mix and oven bake covered at 180Deg C for a minimum of 1 hour 45 minutes or until tender. 5. Thicken marinade mix to a rich gravy. Garnish and serve on mash potato. Bon Appetite! I absolutely love lamb chops so no matter how they are done, they are always good for me. I found that a lot of the fat from the lamb remains in the above marinade, which can be removed and stored for later use in roast potatos or as a gravy base for other lamb meals.

17.01.2022 LEFT-OVER LAMB WANTONS PLAIN WONTON PASTRY Prep 10 mins + resting | Makes 20 1. Sift 2 cups plain flour into a large bowl. Add 1 cup boiling water, stirring until the dough forms a crumbly ball. ... Turn onto a floured bench and knead for a minimum of 5 minutes or until smooth and silky. Cover with plastic wrap and rest for 30 minutes. 2. Carefully roll out the dough on a floured surface until very thin and a 40 x 32cm rectangle. Cut into 8cm squares or circles. NUTRITION Per serve: 1.5g protein, 0g fat (0g saturated fat), 10g carb, 0g sugars, 0.5g dietary fibre, 0mg sodium, 205kJ (50 Cals) HOISIN LAMB FILLING Prep 5 mins | Makes 30 2 cups Grated cooked lamb (leg meat) 3 tbs hoisin sauce 3 tbs chopped fresh coriander 2 spring onions, chopped fine 1/2 tsp cornflour 1 Combine all ingredients thoroughly in a bowl, mixing into a paste like substance in preparation to fill dough rectangles. HOW TO FILL. Place about 1 heaped tsp of filling in the centre of each wrapper. Using your finger, brush edge of wrapper with a little water, fold in half, pressing edges together to seal and squeezing out any air. Place on a tray lined with baking paper, with a little space between each. Continue with remaining pastry and filling. HOW TO COOK. Line a large bamboo steamer with cabbage leaves ( or a sheet of baking paper). Place wontons into steamer, leaving a little space between each. Place basket over a large saucepan or wok of simmering water. Cook for 12-15 minutes or until cooked through. Transfer to a plate. Serve with soy or chilli sauce and a bit of mint sauce to sweeten. Mudgee Free Range Meats choice recipe for this week is the Wonton recipe. I did this recipe recently when I had a lot of lamb leg meat left over from a Sunday roast. It is quite time consuming but well worth it. I got the cabbage leaves idea from a Philippines lady and love the idea of going all natural instead of the baking paper and am going to be doing this in future. I used the wonton recipe from http://d2g5na3xotdfpc.cloudfront.net//WW_June%202017%20Fre

16.01.2022 Keep an eye on the website mudgeefreerangemeats.com.au to see what is coming up next :) Very exciting indeed.

13.01.2022 Week 3 Beef shin ragu with creamy polenta Ingredients 1 kg beef shin , off the bone, sinew removed olive oil... 3 sprigs of fresh rosemary 2 onions 4 cloves of garlic 2 sticks of celery 175 ml Italian red wine 1 x 400 g tin of plum tomatoes 400 ml quality beef stock 150 ml milk 200 g coarse cornmeal 60 g butter 40 g Parmesan cheese Method Step 1 Cut the beef into 3cm pieces. Set the heat of your pressure cooker to mediumhigh, or place over a mediumhigh heat and add a good drizzle of olive oil. Throw in the beef and season well with sea salt and black pepper. Cook, turning regularly, until browned all over. Transfer to a plate and set aside. Step 2 Pick the rosemary leaves, peel the onions and garlic, trim the celery and finely chop it all together. Add to the pan with the rosemary. Reduce the heat and soften for 5 minutes. Pour in the wine, bring to the boil and let it bubble until reduced by half. Add the tinned tomatoes and stock, then return the beef to the pan. Secure the lid, bring the cooker to high pressure, then reduce the heat to lowmedium and leave to cook for 45 minutes. Step 3 Meanwhile, make the polenta. In a medium saucepan, bring the milk to the boil with 775ml of water and a good pinch of salt. Very slowly pour in the cornmeal in a thin stream, whisking constantly to avoid lumps. Stir for a few minutes until starting to thicken, then turn down the heat to low. Cook for 30 minutes or so, stirring every 5 minutes, until thickened and coming away from the sides of the pan. Stir through the butter, finely grate in the Parmesan and adjust the seasoning. Step 4 When the time is up on the pressure cooker, carefully release the steam and remove the beef with a slotted spoon. Increase the heat to high and reduce the sauce for 5 to 10 minutes before mixing the beef back into the sauce, breaking up the chunks with the back of a spoon as you go. Step 5 Spoon the polenta into bowls and serve topped with the stew. What a great recipe for these cold autumn nights. This is Mudgee Free Range Meats pick of the week and you can go direct to the link on http://www.jamieoliver.com//beef-shin-ragu-with-creamy-po/

08.01.2022 GUINNESS BEEF AND COLCANNON COTTAGE PIE INGREDIENTS 2 tablespoon extra virgin olive oil 1.3kg gravy beef, cut into 3cm pieces... 360g button mushrooms, halved 10 French shallots, peeled, halved 250g speck, cut into batons 2 garlic cloves, crushed 440ml can Guinness 250ml (1 cup) beef stock 90g (1 3 cup) tomato paste 2 sprigs fresh thyme, plus extra, to serve 2 bay leaves 100g (1 cup) grated three cheese mix COLCANNON MASH 1kg sebago potatoes, peeled, chopped 60g butter, chopped 1/4 (about 500g) savoy cabbage, core removed, finely shredded 4 green shallots, thinly sliced METHOD Step 1 Heat 1 tbs oil in a large frying pan over medium-high heat. Cook the beef, in batches, turning, for 8 minutes or until browned. Transfer to a heatproof bowl. Step 2 Heat remaining oil in pan. Cook the mushroom and shallot, stirring, for 5 minutes or until golden. Add to beef. Cook speck and garlic, stirring, for 3 minutes. Step 3 Stir in beef mixture. Add Guinness, stock, tomato paste, thyme and bay leaves. Bring to the boil. Cook, partially covered, for 2 hours or until beef is tender. Season. Step 4 Meanwhile, to make the colcannon mash, cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain well and return to pan. Use a potato masher to mash the potato until smooth. Step 5 Heat butter in a large frying pan over medium heat until foaming. Add the cabbage and shallot and cook, stirring, for 3-4 minutes or until tender (do not brown). Add to potato and stir to combine. Season. Step 6 Preheat oven to 180C/160C fan forced. Spoon beef mixture into a 3L (12 cup) ovenproof dish. Top with mash. Rough with a fork. Cover with cheese. Bake for 30 minutes or until golden. Sprinkle with extra thyme. This weeks recipe was found at the following link:- http://www.taste.com.au//guinness-beef-colcannon/EuTx3jVp

04.01.2022 Easy Beef Stroganoff Ingredients 500 g beef stir-fry strips 1 tbsp olive oil... 30 g butter 1 small onion, chopped 250 g button mushrooms, thinly sliced cup salt-reduced beef stock 2 tbsp tomato paste 250 ml carton of light sour cream 1 tsp cornflour Egg pasta, (e.g. fettucine, tagliatelle, pappardelle) Parsley leaves, to serve Method 1. Coat the beef strips in oil. Season with salt and pepper. Preheat a large non-stick pan to medium-high heat. Cook the beef in 3 batches turning as required. Set aside. 2. Add butter to the pan, add the onion and cook until softened. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir and bring to the boil. Reduce heat and simmer for 2 minutes. 3. In a small jug, combine the sour cream and cornflour. Stir into the pan and simmer for 1 minute. Return beef and any juices to pan and simmer for 2 minutes. Spoon sauce over pasta and sprinkle with parsley leaves to serve. tip: When cooking beef strips cook the first side until the first sign of moisture appears on the uncooked side, then turn and cook the other side to complete the cooking. This way the beef strips will brown well and the meat will be tender. For this recipe we cut up a Topside Beef Roast which comes in the Winter Pack (+ - 1t o1.2Kgs per roast) supplied by Mudgee Free Range Meats. I served this with lightly steamed snow peas. For this weeks favorite we found this recipe at: https://www.woolworths.com.au//R/5917/easy-beef-stroganoff

03.01.2022 LAMB ESPETADAS INGREDIENTS 2 tablespoons olive oil 1 brown onion, halved, thinly sliced... 1 tablespoon sweet paprika 3 garlic cloves, crushed 1 long fresh red chilli, finely chopped 125ml (1/2 cup) madeira fortified wine (see note) 1kg lean lamb leg steaks, cut into 4cm pieces 2 tablespoons chopped fresh continental parsley 16 dried bay leaves 1 teaspoon sea salt Mixed salad leaves, to serve METHOD Step 1 Heat oil in a frying pan over medium-low heat. Cook onion, stirring, for 10 minutes or until golden. Add paprika, garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add madeira and cook, stirring to dislodge any bits that have cooked onto the base, for 1 minute or until the mixture reduces slightly. Set aside to cool completely. Step 2 Process the onion mixture in a food processor until smooth. Transfer to a bowl. Add the lamb, parsley, bay leaves and salt and stir until well combined. Cover and place in the fridge for 4 hours to marinate. Step 3 Preheat a barbecue grill or chargrill on medium. Thread the lamb and bay leaves onto skewers. Cook on grill for 10-12 minutes for medium or until cooked to your liking. Serve with mixed salad leaves. This is a great way to do de-boned lamb legs. A great snack for a lot of guests or as a main served with chips and a light salad.

03.01.2022 BALSAMIC STEAK WITH TOMATO PASTA SALAD INGREDIENTS 200g Barilla Penne Rigate 2 tablespoons olive oil 1/4 cup balsamic vinegar... 2 garlic cloves, crushed 4 (150g each) beef sirloin steaks olive oil cooking spray 250g cherry truss tomatoes 1/4 cup small fresh basil leaves 50g baby rocket METHOD Step 1 Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a bowl. Add 1 tablespoon oil. Toss to combine. Step 2 Meanwhile, combine vinegar, remaining oil and half the garlic in a large glass or ceramic bowl. Add steak. Turn to coat. Step 3 Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Step 4 Meanwhile, cook tomatoes for 2 to 3 minutes or until softened. Step 5 Add tomatoes, basil, rocket and remaining garlic to pasta. Season with salt and pepper. Toss to combine. Serve steaks with pasta salad. This is a lovely autumn dish as it is light and fresh. You can also use chicken in this recipe. This is Mudgee Free Range Meats pick of the week. We found this on the taste.com.au website. You can go straight to the recipe using the link http://www.taste.com.au//93c099b9-fbf7-4fb8-9af7-bcb55ec85

02.01.2022 The Mudgee Free Range Meats Beef pack unpacked!

01.01.2022 Here is something a little spicy for the winter chill. One-pan glazed rack of lamb with spiced red onions & potatoes Ingredients... 600g new potatoes, halved lengthways 3 red onions, each cut into 6 wedges 2 tsp ras el hanout (spice mix from North Africa) 8 tbsp olive oil 2 racks of lamb, French trimmed (get your butcher to do this for you) 1 tbsp pomegranate molasses 2 tsp lemon thyme leaves Method Step 1 Heat oven to 200C/180C fan/gas 6. Tip the potatoes and onions into a large roasting tin. Scatter over half the ras el hanout, drizzle with 2 tbsp of the oil and toss together until completely coated. Put in the oven for 40 mins to roast, turning everything over once or twice so it cooks evenly. Step 2 Meanwhile, heat 1 tbsp of oil in a frying pan and, one at a time, fry the fat side of the lamb well until dark brown, then remove from the pan. Remove the roasted veg from the oven. Season the lamb fat with the remaining ras el hanout, then drizzle or brush over the molasses. Put the lamb, fat-side up, among the potatoes and return to the oven. Cook for 20 mins for rare, 25 mins for pink and 30 mins for well done. Remove and leave to rest for 10 mins. Step 3 Meanwhile, mix the thyme with the remaining oil and set aside. To serve, either bring the roasting tin to the table, carve the racks into chops and serve the potatoes straight from the pan, or remove the racks, cut them into thick three-boned chops, then spoon some of the potatoes onto each plate and rest a thick chop against them. Drizzle everything with the lemon thyme oil to serve. Most of the Mudgee Free Range Meats Lamb packs have 6-8 chops per rack. This is our choice recipe for the week and you can find this on the bbcgoodfood.com website

01.01.2022 PLEASE SUPPORT BUSINESSES LIKE MUDGEE FREE RANGE MEATS TO PREVENT THE ABUSE CAUSED TO ANIMALS THAT ARE MASS PRODUCED. Thank you https://www.facebook.com/7newssydney/videos/1655008924523234/