This recipe is courtesy of Sydney-based Malaysian food writer Carol SelvaRajah.

Thinly slice the beef (or chicken pieces)  across the grain – they should 2 cm wide and 10 cm long.
Combine all the marinade ingredients with mortar and pestle. Coat the meat with the marinade and  refrigerate for 30-60 minutes, or longer if time permits, covered with plastic wrap .
Thread the meat onto the skewers. Trim off any straggly bits of meat with scissors.
Mix together the coconut cream, oil and brown sugar to form a basting mixture.
Grill on an open hot griller, brushing  lightly with some oil and then cook the skewers for 1-2 minutes on each side, brushing them with coconut cream baste mixture.
Serve with yellow rice for a festive look.

Cooking with Sheridan 100112The recipe for these delicious Lebanese meatballs is from my latest book, The Cook’s Garden.  They are excellent served hot with drinks before dinner. Provide toothpicks so it’s easy to pick them up and put the raita in the centre of the dish.

For the meatballs, put the onion, ginger, garlic and chilli into the blender with a little water and blend until they are almost liquified.
Combine the onion mixture together with the remaining ingredients and season to taste.
Shape into walnut-sized balls, roll in flour and then fry in hot oil. When cooked, remove the koftas and drain on paper towels.
For the raita: put the yogurt into a bowl. Mixthrough the cucumber, mint and onion. Add a squeeze of lemon or lime juice and combine well.
Makes 30

Try this stunning beef dish for Christmas this year instead of roast turkey.  Serve with roasted rosemary potatoes, sweet potatoes and steamed baby vegetables.
Ask the butcher to prepare a standing rib roast – 4 -5 ribs is ample for 8 – 10 people.  Ask for beef which has been well-aged – it should be a rich red to dark red colour.  The best rib meat comes from the fore-rib, nearest the loin.
Preheat oven to 250degC.  Season meat with salt and pepper and insert a few slivers of garlic in between the ribs.  Cover the rib tips with foild, shiny side in, to prevent burning.  Place on a lightly oiled roasting pan. When oven is hot, put in the meat. Roast 20 minutes, then turn down heat to moderate (180degC).  Continue to roast, basting occasionally with pan juices.
After the initial 20 minutes roasting on high heat, allow approximately 15 minutes per 500g for rare meat, 20 minutes per 500g for medium and 25 minutes per 500g well-done.  Alternatively you can use a meat thermometer.
Remove beef from pan and reserve juices for the sauce.  It’s important to allow the meat to rest for 35 – 30 minutes in a warm place, covered with foil, before you start carving as this allows the juices to settle.
Red Wine Sauce: After the beef has been removed from the pan, saute the onion in the juices and fat from the beef on top of the stove.
Pour the red wine into the pan and reduce by half (i.e. to 250ml/1 cup).  Pour in the beef stock and boil rapidly for 2 – 3 minutes.  Pour through a sieve into a clean saucepan and skim the fat from the top of the stock.  Bring back to the boil and reduce by two-thirds, correcting the seasoning.  Whisk the knob of butter into the sauce just before serving.

Photography by Rodney Weidland: “Seasonal Entertaining”

The delicious warming winter stew served by Kim Currie at the Balmoral Mudgee Wine & Food Festival.

Put the lamb chops, water and wine into a large saucepan or pot. Bring gently to the boil, turn down heat and simmer for 1 – 1.5 hours, removing any scum that comes to the top.
Remove chops from pot, and when cool enough to handle, cut the meat into bite-size piece.  Discard the bones. Return meat to the pot.
Add remaining ingredients, except for Gremolata and simmer for another 2 – 2.5 hours or until meat is tender.  Can be refrigerated overnight at this point. Skim fat from top of soup. Taste for seasoning and serve  with plenty of Gremolata scattered over the top.
For the Gremolata: roughly chop the parsley leaves, lemon zest and garlic together.

Tip: add more water if too thick or more pearled barley is you like it thicker.

This is one of Michael Moore’s favourite Sunday lunches, from his new book Blood Sugar).

Preheat oven to 200°C (400°F/gas mark 6).
Peel and cut sweet potato into large chunks. Coat well with agave and soy sauce and place onto a shallow baking sheet. Roast in oven for 35 minutes, turning over halfway through the cooking time.
Spray tenderloin with cooking spray and seal evenly in a hot skillet (frying pan) for 2 minutes each side, or until brown. Remove and cool.
Process seeds and nuts to a coarse crumb. Add butter and process until just mixed through. Press nut crust onto beef tenderloin and bake in a moderate oven (180°C/350°F) for 25 minutes.
Set aside to rest for 10 minutes before slicing. Mix mustard and horseradish ingredients together and season to taste. Serve sliced beef with sweet potato and mustard and horseradish cream.

This recipe is from Food of India by Carol Selva Rajah and and Priya Wickrwmesinghe (Murdoch Books). “Moghul lamb with turnips, a festive dish from the  Punjab region of India would have once been served in the Mogul palaces  at the time of their rule in India” says Carol. ” Even today this is reserved for festive occasions  when it comes to the table covered in silver leaf  accompanied with a stack of garlic naan and yoghurt with saffron threads sprinkled over.” .

Put the onion, garlic, ginger and chillies in a food processor and chop them to form a paste. If you don’t have a food processor, chop everything finely or grind them in a pestle and mortar.
Heat the oil in a karhai or casserole and add the onion mixture with the bay leaves. Fry over high heat for 5 minutes, then reduce the heat to medium and fry for another 2 minutes. Don’t let the onions turn more than golden brown. Add the meat and stir until all the pieces are thoroughly coated with the onion mixture. Fry for 15 minutes, stirring constantly. This is a very important part of the cooking process as the longer you fry the meat, the more flavour it will absorb. It is ready when the oil starts to separate out from the meat.
Add the asafoetida, chilli powder, coriander, cumin, turmeric and garam masala and stir in well. Cook for 1-2 minutes, then add the tomato puree and yoghurt. Fry for another minute and add the salt and pepper. Pour in 500 ml water a little at a time, stirring into the mixture after each addition. This will ensure that the dish retains the heat throughout and will be constantly bubbling until you have a rich, thick sauce. Cover the pan and simmer for 30 minutes.
Add the turnips to the pan and continue simmering for another 45 minutes, or until both the lamb and turnips have completely softened and the oil has separated from the sauce and turned bright orange.
Serve warm.

This recipe is from a terrific little book called Money Saving Meals by Philippa Sandal & Diane Temple (Hachette), the theme of which is “shop smart, cook smart, eat well and save money.” As the authors point out, homemade burgers are tastier, healthier and cheaper than take-away varieties.  This is a truly Australian burger with beetroot which is made into a relish so that it doesn’t slide out of the bun and onto your lap as you take a bite!

Heat 2 teaspoons of the oil in a frying pan over medium heat and cook the onion for 3 – 4 minutes or until soft.  Add the carrot, zucchini and spice mix and cook for one minute, stirring to combine. Place this mix in a large heatproof bowl and add the mince, tomato sauce, breadcrumbs and parsley.  Mix well to combine. Form into 8 patties, about 6cm – 7cm diameter.
Wipe the frying pan with a paper towel and reheat with 1 tablespoon of the oil.  When the oil sizzles, cook half the patties for 4 – 5 minutes on each side over lo-medium heat, until cooked through.  Drain on paper towel. Repeat with remaining patties using more oil if necessary. While patties are cooking, make the beetroot relish…
Puree the beetroot with the yoghurt in a small food processor or blender and then stir in the parsley.
Make up each burger with a toasted roll, a meat patty, a dollop of relish and a mixture of the fillings.

A simple but effective way of jazzing up lamb fillets.
This recipe is from Juleigh Robin’s terrific book “Wild Food” which features recipes using native Australian ingredients – perfect to celebrate Australia Day!

Mix together the native mint, mustard powder, black pepper and parsley flakes on a plate.
Roll the lamb fillets in the herb mix to lightly coat all sides.
Heat a little olive oil in a frying pan over medium heat and cook the seasoned lamb for about 2 – 3 minutes on each side.  Cover and rest the meat for a minute or two, then slice diagonally and serve with hot Quandong and peach sauce.

For the Quandong and Peach Sauce: heat a little olive oil in a small saucepan and cook 1 diced onion, 1 crushed garlic clove, 1 teaspoon grated fresh ginger and 1 small seeded chilli until softened.
Add ½ cup fresh or frozen quandongs, 1 thinly sliced large yellow-fleshed peach, ½ cup sugar, 1 cup chicken or vegetable stock and 1 cup red wine.  Bring to the boil, reduce heat and simmer until the volume has reduced by half and the quandongs and peaches have broken down in the sauce. Season to taste with salt and pepper.

NOTE: Where Can I buy bush tucker foods?

You can buy native mint online: http://www.bushtuckershop.com/category6_1.htm

And the quandongs here: http://www.cherikoff.net/shop/index.php?main_page=index&cPath=2

Or try: www.outbackspirit.com.au

This delicious schnitzel is featured on the Austrian-influenced menu at Wild Brumby, Alpine Way, NSW.

Pat schnitzels dry with paper towels and season with salt and pepper. Dust schnitzels lightly with the flour. Dip each one
into the beaten eggs allow excess egg to drip off. Dip into the breadcrumbs, firming them on with your hand. Place on a tray in refrigerator, covered with plastic wrap for 15
minutes so that the coating stays on when cooked.
Heat oil and butter together in a frying pan over medium heat. Add 2 chicken schnitzels and cook 4-5 minutes on each side or until golden all over and cooked through. Remove to a warm
place and cover. Reheat the oil and repeat with remaining chicken pieces.
Serve immediately with a wedge of lemon, steamed baby potatoes and a green salad.

Tip: you can also make these with flattened chicken breast or pork.  You can also add some freshly grated parmesan to the breadcrumb mixture for a different flavour.

Become a Fan of Sheridan’s Facebook page:  http://www.facebook.com/pages/Around-Mums-Table/200014460686?ref=ts -

This deliciouus fortifying soup is just what you need to get you through cold winter days.  Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock  which can be used in the soup.

Place the lamb and water or stock in a large pot.  Bring to the boil, skimming off any froth which forms on the top.  Turn down heat and simmer gently for 45 minutes.
Add remaining ingredients except for yeast mixture.  Bring back to the boil and simmer gently for another 45 minutes.  Season to taste and add more water or stock if required.
To finish soup, dilute yeast in a little warm water.  Add the tomatoes, coriander and parsley and simmer gently for 15 minutes, then add to soup.
Serve steaming hot with a little lemon juice squeezed over each serving.