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Apple balsamic pulled beef

~ Eloise Emmett ~ Leave a comment

This is another easy recipe for the slow cooker using a economical cut of beef, its really delicious and my kids loved it too! I served it on a warm sunny day with wraps and a honey mustard broccoli salad but it would be great in winter with mash or cous cous to soak up the sauce. It would work fine with stewed apple too so another great way to use some of the frozen stewed apples you might store for winter.

¼ cup balsamic vinegar
3 small apples
2 bay leaf
2 big sprigs rosemary
2 large sprigs thyme
1 large onion
2 cloves garlic
1 cup veg/beef stock
1 cup white wine
800 grams oyster blade steak
1-2 Tablespoons cornflour (optional)

Brown the steak in a hot pan, finely chop onion, garlic, herbs and apple and put them in the slow cooker with all other ingredients and cook on low for about 6 hours until the meat is falling apart. Depending on what you are serving it with you may like to thicken it up with a little cornflour mixed with water and then mixed in with the sauce, and continue to cook for another 10 minutes. I thickened it when I served it in wraps with a honey mustard broccoli salad and a soft goats cheese but I probably wouldn’t bother thickening it if I was serving it with mash, cous cous or polenta that would soak up the sauce. DPP_440

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Garlic and oregano lamb cutlets and a pesto roast vegie salad

~ Eloise Emmett ~ 2 Comments

This is a great meal to prepare for a party, easy to prepare,  transport, cook and serve and amazing flavours too!
(4 serves)
12 lamb cutlets
¼ cup olive oil
2 cloves garlic
1 tablespoon oregano

Salad 1 medium Sweet potato
1 cup pumpkin
1 red capsicum
2 large carrot
1 large zucchini
1 medium red onion
½ cup semi- dried tomatoes
2 cups spinach leaves
100 grams fetta cheese
3 tablespoons pesto

Crush the garlic and mix with the oil and oregano and marinate the lamb in it overnight.

To make the salad: peel and chop the pumpkin, sweet potato and carrot into a 2cm dice and roast in a drizzle of olive oil on a baking dish in a 180 C oven for about 20 minutes or until cooked. In another baking dish, (or add to the sweet potato, pumpkin and carrot after 10 minutes) roast the zucchini, capsicum and red onion chopped into a 2cm dice. Serve either hot, warm or cold all tossed together with the rest of the ingredients.

To cook the lamb: grill on the hot BBQ or in a pan for about 3 minutes on each side for medium rare, leave to rest for at least five minutes and serve with the salad.

DPP_433

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!