Category Archives: Dinner

Schnitzel made with Rib Eye from The Meat Club

Schnitzel made with Rib Eye
Schnitzel made with Rib Eye

The Meat Club Rib Eye Schnitzel

Schnitzel made with Rib Eye from The meat Club or cotoletta as we call it in our family, is a favourite with both the kids and Papa. Like all parent’s, we are constantly ensuring our families have a balanced diet, and getting meat into little ones can be challenging. Meat can often be tough for children to digest, so I’ve figured out an easy way to make any cut of meat tender. You may think I’m crazy, but I marinate Rib Eye and other cuts in milk first, the difference in incredible. It’s so tender, making it easy for children to eat.

As opposed to the more traditional chicken schnitzel, I’ve made delicious schnitzel with Rib Eye from The Meat Club. You may think it’s criminal to use an expensive cut of meat for schnitzel, but my theory is, if you give your family the best quality that you can afford there will be no waste and they will love it.

Schnitzel’s are a great meal to prepare in advance, and if you have made it with fresh Rib Eye, then you can easily freeze them for an emergency meal. Here is a simple recipe that will feed the entire family.


Servings: 4 people

Prep Time: 30 minutes

Cook Time: 10 minutes



1 packet of The Meat Club Scott Fillet

150ml fresh milk

Plain flour for dusting

2 cups breadcrumbs

3 tablespoons parmesan cheese

1 tablespoon fresh chopped parsley

1 egg, beaten

Salt and pepper

flour for dusting

olive oil and 1 knob of butter for frying

1 lemon, cut into wedges to serve



Slice The Meat Club Rib Eye into thin slices, then flatten with a meat tenderiser.  Pour the milk into a bowl and add the meat, ensuring it’s all covered. Cover and leave to tenderise in the fridge for up to 1 hour.

Mix together the parmesan, breadcrumbs, parsley and season with salt and pepper.

Remove the meat from the milk and shake off any excess, dip in flour, then into the beaten egg. Press the Rib Eye into the crumb mix, ensuring an even coating.

In a wide based non-stick frying pan, heat enough olive oil to cover the base and add the butter. Once the butter has melted, add the Rib Eye, ensuring you do not over crowd the pan. Cook over medium heat until golden brown on both sides (about two minutes each side).

To serve, simply add a fresh green salad and fresh lemon wedges.

Schnitzel made with Rib Eye
Schnitzel made with Rib Eye


For more about The Meat Club and to place your next order, visit their website:

Enjoy this really easy dinner with family and friends.

E x

Elissa profile

Share this:Share on FacebookPin on PinterestEmail to someone

Thai Beef Salad made with Rib Eye from The Meat Club


Meat is such a versatile part of the food chain, it can be used in many different ways to create a delicious meal. Often when we think about meat, it’s auto pilot to the BBQ, but here I’ve given you a little oriental inspiration to turn incredible Australian Rib Eye from The Meat Club into a great meal by making a Thai Beef Salad.

The Meat Club provide fresh Australian meat delivered to your door monthly in Singapore. So when thinking about entertaining or just preparing a meal for your family, have a look at their site to start your orders coming. Here is the link   to start building your own pack


Thai Beef Salad with Vermicelli Noodles

Servings: 4 people

Prep Time: 30 minutes

Cook Time: 5 minutes



2 cloves garlic, crushed

½ teaspoon fresh ginger, grated

1 tablespoon fresh lime juice

2 tablespoons fish sauce

1 ½ tablespoon brown sugar

2 teaspoon sesame oil

500g The Meat Club Rib Eye

Freshly ground pepper

100g dried vermicelli noodles

2 Lebanese cucumbers finely sliced

200g mixed lettuce greens

¼ cup fresh parsley roughly chopped (or coriander)

¼ cup fresh mint roughly chopped

Handful of fresh green beans blanched

4 Spring onions/shallots roughly sliced



Make the marinade for the steak. In a mixing bowl, combine garlic, ginger, lime juice, fish sauce, sugar and sesame oil. Mix well making sure the sugar has dissolved. Pour ¼ of the marinade over the steak and place in the fridge for at least 30 minutes. Take the steak out of the fridge, turn the meat in the marinade and let it stand for 15 minutes to come to room temperature. Soak the vermicelli noodles in water for 15 minutes or as per packaging instructions.

Whilst your steak is marinating, make the salad by combining the cucumber, mixed greens, parsley, mint, beans and shallots. Now bring a large pot of water to the boil, add the vermicelli noodles and cook for a few minutes, till they are soft. Drain and set aside.

Cook the steak
In a frying pan, add a small amount of oil and heat the pan. Once the pan is hot, add the rib eye, cook for 2 minutes on each side so the meat is medium rear. Transfer the steak to a carving board and leave to rest for 3 minutes.

Assemble the salad and noodles and dress with the remaining marinade, toss to combine. Divide into bowls or onto a serving platter. Cut the rib eye across the grain in thin slices. Top the salad with the slices of rib eye, add any remaining marinade over each bowl and serve.


For more information on how to order this fabulous Aussie meat click on the link below:


E xElissa profile

Share this:Share on FacebookPin on PinterestEmail to someone

The Perfect Porterhouse Steak Pie made with The Meat Club meat

The Perfect Steak Pie with Porterhouse from The Meat Club

Mini Porterhouse Steak Pie's
Mini Porterhouse Steak Pie’s


Wanting to make a meal ahead of time that will be nourishing for the family, then this is a great recipe. Pie’s are great to make for those emergency meals. I love making mini pie’s in my ramekins, I then freeze them individually so I have a meal for 1, 2 or 5 people ready at any time.

In this recipe I’ve used Porterhouse Steak from The Meat Club. This is the perfect cut of meat that can be slow cooked and used in a pie. Don’t be in a rush when making this, as the slow cooking of the meat will ensure it’s tender when you serve it.

If you are a follower of our blog, you will know when it comes to slow cooking I always use my Le Creuset. I find they are a great heavy based pot that works both on the stove or in the oven, so ideal for slow cooking. So if you don’t have yourself one, then go out and invest or grab your pot and start cooking this delicious pie!! (Tangs in Singapore sell Le Creuset, they have a wide range and you will often find them on sale).


Serving: 6-8 people

Preparation Time: 30 minutes

Cooking Time: 3 ½ hours

Difficulty: Medium



500g The Meat Club Porterhouse Steak cut into cubes

1 tablespoon Olive oil

1 large onion finely sliced

3 glove garlic crushed

200g bacon diced

200ml red wine (any left over wine)

200ml chicken stock

3 carrots peeled and roughly chopped

250g mushrooms quartered

Thyme and rosemary to taste

Salt and pepper

Puff Pastry – 2-3 sheets depending on the dish you use

40g butter melted



Using a heavy based saucepan like a Le Creuset, heat the olive oil, then add the onions. Let them cook for a few minutes till they become soft, then add the garlic. With a slotted spoon remove from the pan leaving the oil. Now, add the Porterhouse Steak and brown on all sides then remove from the pan. Add the bacon to the pan with the carrots. Let them both cook for at least 5 minutes till the bacon browns and the carrots have slightly softened. Add the wine and stock and let it bubble away for another 5 minutes. This allows the alcohol to evaporate.

Incorporate the onions, mushrooms and meat back into the Le Creuset, add your herbs and season to taste. Put the lid on the pan and let it cook for roughly 3 hours on a very low stove. If you are using the oven, I would suggest about 130-150°.

Towards the end of the cooking process prepare either your ramekins or pie dish with puff pastry. With melted butter brush the base and sides of your dish. Cut your sheet of pastry to the desired shape to cover the base and sides of your dish. Whilst the meat is still hot, ladle it into the dishes filling to the top. Place the pastry lid on each pie and pinch the sides to seal. You can cut out shapes to decorate your pies but this is of course optional. Brush the lid of the pastry with butter.

In your oven that has been preheated to 190°, place the pie’s in and let them cook for about 30 minutes or till they have turned a nice golden brown.


Porterhouse from The Meat Club
Porterhouse from The Meat Club


Steak Pie - The Meat Club 2


Steak Pie - The Meat Club 3


I hope you love this recipe and do jump onto The Meat Club’s website to order and also to find some delicious recipes!

Elissa profile


E x

Share this:Share on FacebookPin on PinterestEmail to someone

How to make the perfect Bolognese with Zoodles and Mince from The Meat Club

Bolognese With Zoodles TMC

Bolognese severed with Zucchini Zoodles 

Bolognese is a staple in most families, and once you have it mastered everyone will pine over it. This is a recipe that my Nonna taught me, so be assured it’s one of the best! Nonna’s don’t mess around when it comes to pasta sauce!!

When making Bolognese I always say, use the best quality produce you can find. That goes for the meat and the tomatoes. I love the 100% beef mince from The Meat Club, it’s so lean and tender, so that’s what I’ve used. Another tip, always and I mean always make sure you buy Italian tinned tomatoes, trust me there is a difference. I use Cirio, there are so many on the market so you can use which ever your local supermarket stocks.

Bolognese is best when it’s slow cooked, so I use my Le Creuset to make the sauce. It’s a nice heavy based saucepan which is exactly what you need for slow cooking.

Here is my recipe that I trust you will love.

Bolognese with Zoodles

Servings:  4

Prep Time: 20 minutes

Cook Time: 2 hours

For the Bolognese:

2 tablespoons olive oil

2 medium carrot’s, finely chopped

2 celery stalk’s, finely chopped

3 cloves garlic sliced

500g The Meat Club lean mince beef

4 x 400g tins of Italian tomatoes (blended)

½ cup of dry red wine

3 tbsp tomato paste

Handful of fresh basil


For the Zoodles

4 zucchini (roughly 1 per person)

3 clove garlic crushed

60g Parmesan cheese, grated


  1. To make the sauce, heat your Le Creuset  with nothing in it, once it’s hot add the beef mince and let it cook till all the water has come out of the meat.
  2. Remove the meat from the pan and set aside. Add the olive oil to the pan, once it’s heated add the garlic, carrot’s and celery and fry gently for 10 minutes.
  3. Add the mince meat and stir with a wooden spoon to break them up into smaller chunks. Add the wine and bubble for a few minutes to allow the alcohol to evaporate. Stir in the tomatoes, tomato paste, and fresh basil. Leave to simmer for 2 hours. Season to taste with salt (pepper optional).
  4. To make the zucchini noodles. Spiralize your zucchini and set aside on paper towel and sprinkle with salt. Leave for about 5 minutes, then with your hands squeeze the excess water out. Heat a fry pan with a drizzle of olive oil, add the crushed garlic and then the zucchini, sautéed for 2 minutes or till tender. Serve and top with bolognese sauce and freshly grated Parmesan cheese.

Bolognese 1

Frying the Lean mince beef in a Le Creuset

Bolognese 2

Simmering the carrots and celery

Bolognese 3

The tomatoes added to the meat, celery and carrots. 

Bolognese 4

The sauce after it has been simmering for 2 hours. 

Share this:Share on FacebookPin on PinterestEmail to someone

Sausage Rolls with Beef from The Meat Club

TMC Sausage Rolls 1

Sausage rolls are always great at parties and to have in the freezer for those friends who drop in at the last minute. They are great for both kids and adults, and perfect to send in school lunch boxes and a great weekend lunch for the family!

Traditionally sausage rolls are made with sausage meat, but we have developed a recipe using 100% Australian lean beef mince from The Meat Club. When ordering from the Meat Club, your meat will arrive fresh so it’s perfect to prepare meals that can then be frozen and this is ideal for these sausage rolls.

Servings: makes 40 mini sausage rolls

Prep Time: 45 minutes

Cook Time: 30 minutes



500g The Meat Club lean mince (1 pack)

1 cup (70g) breadcrumbs

1 egg, plus 1 extra lightly beaten egg

¾ cup zucchini, finely grated

¾ cup carrot, finely grated

1/2 onion, grated

1 1/2 tsp mixed dried herbs (I used an Italian mix)

4 sheets frozen puff pastry, just thawed

Salt and pepper to taste



Preheat oven to 200°C and line 2 baking trays with baking paper.

Take a large bowl, add breadcrumbs, beef and unbeaten egg and using your hands, mix until well combined. Grate the zucchini, carrot and onion. Squeeze all excess water out of the zucchini, and add to the bowl, add herbs and season with salt and pepper. Mix again with your hands till well combine.

Place 1 pastry sheet on a floured surface and halve. Spoon 1/2 a cup of the mixture along the centre of each piece and shape it like a long thin sausage. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. I brushed in insider of the pastry with water to ensure it would seal.

Repeat with remaining pastry and filling. Place in the fridge to cool for 30 minutes, this will make the cutting easier.

Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Remove from the fridge and brush with beaten egg, sprinkle with sesame seeds (optional).

Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

TMC Sausage Rolls 2

Share this:Share on FacebookPin on PinterestEmail to someone

Lemon and Garlic Chicken Traybake, Let The Fishwives Make Dinner So Easy

Lemon and Garlic Chicken Traybake


This lemon and garlic chicken traybake is honestly the easiest meal that I make! It’s inspired by a recipe of one of my food idols, Nigella Lawson, whose brand of tasty comfort food is right up my alley. This is a dish we eat on weeknights, but I would absolutely feel happy to serve up if we were having guests over, it’s that good! And the best part, it takes only 5 minutes of chopping, 1 tray and 1 hour to cook, SO EASY. The chicken from The Fishwives comes completely prepared, all you need to do it take it out of the plastic and transfer to the baking tray. If you are not a confident cook, then this is the dish for you because if you can chop vegetables, open a plastic wrapper and turn on the oven, you can make this dish!

Lemon and Garlic Chicken Traybake

Serves 2 adults with leftover chicken


1 Fresh Marinated Butterflied Whole Chicken (click here to purchase from the Fishwives)

2 red peppers ( you can also use 1 red pepper and 1 yellow pepper)

2 leeks

100g of pitted black olives (you can also use a mix of black and green olives)

Olive oil

Salt and Pepper


Preheat the oven to 200°C. Cut the peppers into strips. Cut the leeks into slices. Put the peppers, olives and leeks onto a baking tray, drizzle with a little olive oil, season with salt and pepper and toss to combine. Place the butterflied chicken on top of the vegetables and pop the tray in the oven. Bake for1 hour or until the chicken is cooked through. Remove the chicken to a plate and rest for 10 minutes. Turn off the oven and return the tray with the vegetables to the oven to keep them warm. After the chicken has rested, cut it up. Serve the vegetables on a plate, place the cut chicken on top and then drizzle all the delicious juices from the tray all over the chicken and vegetables.

I hope you enjoy this super easy and delicious meal!

J x

Share this:Share on FacebookPin on PinterestEmail to someone

Healthy Coconut Chicken

healthy coconut chicken

The wonderful Lisa Clayton from U-Fit posted a recipe for healthy coconut chicken on Instagram a while back. I saved it and have been meaning to try it. Finally got around to it and loved it so much, we ate it 2 nights in a row! It’s as good as eating little chicken schnitzel bites, but better for you! My 7 year old also loved them and she loved getting involved in making them which was great! Pictured below is the meal I made for my daughter and then the meal I made for my husband and I.  Super simple, super tasty and super light!

Healthy Coconut Chicken


300g of chicken breast, cut into bite size pieces

2 1/2 tsp of fresh chopped rosemary

1 – 2 tsp finely grated lemon rind*

1/4 cup plain flour

1/2 cup freshly shaved or desiccated coconut*

1 egg

1 1/2 tbsp. coconut oil


Crack the egg into a bowl and whisk with a spoon.

Place the plain flour in a bowl.

Place the coconut, rosemary and lemon rind in a bowl and mix to combine.

Take each piece of chicken, dip in the flour, then the egg, then the coconut mixture, making sure each piece is well coated.

Heat half of the coconut oil in a large fry pan, over medium – high heat. Take half of the chicken pieces and fry in the coconut oil for 3 minutes each side, or until lightly brown and cooked through. Remove from the pan and place on a plate lined with paper towel. Repeat with the second batch of chicken.

To Serve

healthy coconut chicken

Serve tossed through a salad with baby spinach leaves, red and yellow peppers, snowpeas, cucumber slices and finely sliced red onion. Dress the salad with a glug of extra virgin olive oil and a squeeze of lemon juice.

If your kids won’t eat it as a salad, serve with cut up vegetables and homemade garlic bread on the side!

healthy coconut chicken


  1. For less of a lemon taste, go with 1 tsp of lemon rind. For more of a lemon taste, go with 2 or more tsp’s of lemon rind.
  2. I used desiccated coconut for this recipe that I bought a Cold Storage because that was all that was available. Elissa tells me that there is a stall right near Mr Chia’s Vegetables at Tekka wet market that sells freshly shaved coconut. I think that would be super for this dish and I will be giving that a go next time I make it!

J xo

Share this:Share on FacebookPin on PinterestEmail to someone

Not sure what to serve for a BBQ with friends? Here is an idea!

Weekend BBQ with friends, and some nice gift Idea’s to take along with you from Gift’s Less Ordinary

Weekend BBQ’s with family and friends are always such a nice thought, then it get’s to the day and you end up spending half the day in the kitchen preparing. Don’t we all want to prepare a “show stopper” meal with the minimum amount of effort? I know i do!

Here is a few easy ideas on what to serve for a BBQ. Trust us, the food will be delicious, it will be beautifully presented, you won’t be in your kitchen for hours on end and everyone will have a lovely time.

For our BBQ with friends i served:

  • Lamb chops from The Meat Club. All I did was generously season with salt and pepper before hitting the BBQ.
  • BBQ Sausages
  • Watermelon and fetta salad with incredible goat’s cheese fetta from Huber’s Butchery
  • Pitta bread that we quickly bbq’d for 1 minute on each side. This delicious pitta bread you can buy from The Fish Wives in singapore.

BBQ with the Meat Club


Whenever we go to a friends place, I always like to take something for the host to say thank you. There is of course always the traditional wine, flowers and chocolates, but we have recently discovered Gift’s Less Ordinary, they have a stunning selection of gifts for all occasions.

Here are our top 5 picks of what to take your hosts when going for a casual BBQ.

  1. Personalised Large Wine Barrel Lid Cheese Board


  2. Fine White Wine Gift Set


  3. Elephants Gold Foil Notecards


  4. Bottle Opener


  5. SALAD SERVERS - Personalized


Have a look at Gift’s Less Ordinary for stunning gift idea’s for all occasion.


E x

Elissa profile

Share this:Share on FacebookPin on PinterestEmail to someone

The Meat Club – Make a Greek Meat Platter for Family and Friends

the meat club

Meat lovers listen up! There is a new meat supplier on the block. The Meat Club is the brainchild of some savvy Australians whose mission is to bring FRESH Australian beef and lamb to Singapore! Yay.

The Meat Club is a subscription based service. You hop on line, chose the meat you want, and then you can choose to have it delivered for 1, 2 or 3 months. Having sampled this meat, I have no hesitation in saying I would be going for the 3 month option. I’m not a great online shopper, so being able to go online, order and then forget about it for the next 3 months is perfect for me! There is a good selection of meat cuts and the meat really is excellent quality. I am so pleased that the Meat Club has opened up in Singapore. Lets all get behind it and enjoy great Aussie meat at a really great price!

And if you order and find yourself with a fridge full of beautiful meat, then do as we did and have a Greek style feast! This is the perfect menu for a get together with friends and family. Simple salads and sides are all you need to compliment a selection of tasty meat! This whole menu feed 4 adults and 5 kids with leftovers. If it’s only feeding adults, I would suggest this would serve 6 adults generously. Click on the links below for all the simple recipes!

Greek Style Meat Platter

Greek Style Salads

Crispy Roast Potatoes

Easy Tzatziki







Share this:Share on FacebookPin on PinterestEmail to someone

Crispy Roast Potatoes

If there is one thing that I learnt about cooking when I lived in London, it is that the key to a crispy roast potato is cooking potatoes in goose or duck fat. If you do this, I promise you will not fail in your quest for the prefect crispy roast potato! In terms of what potato to use, we don’t get a lot of variety in potatoes in Singapore. I personally use white washed Australian potatoes which you can purchase from Hubers or Little Farms. For the duck fat, I purchased mine in the fridge section of Maket Place at Tanglin Mall.

Crispy Roast Potatoes

crispy roast potatoes


1kg of potatoes, peeled

100g of duck or goose fat or 100ml of olive oil

Sea salt


Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan. Cut the peeled potatoes in half and cut each half into 2 or 3 pieces, (2 pieces for smaller potatoes, 3 for bigger potatoes). Put the potatoes into a large pan and pour in enough water to cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

Drain the potatoes in a colander. Return the potatoes to the pan you cooked them in, place a lid on the pan and shake the pan back and forward. This is called ‘roughing’ up the potatoes. This process will help make your potatoes crispy. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

Roast the potatoes for 15 minutes and then turn and roast for a further 15 minutes. Continue to roast, turning when needed, until the potatoes are browned all over. This may be another 10 to 20 minutes.

Remove from the oven and sprinkle with sea salt before serving.

Share this:Share on FacebookPin on PinterestEmail to someone

SIMPLE FRESH COOKING About UsEveryday MealsKidsFor BeginnersWhere To BuyContact Us

© 2014 Two Expat Cooks All Rights Reserved