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

 

Ingredients:

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

 

Instructions:

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: www.themeatclub.com.sg

Enjoy this really easy dinner with family and friends.

E x

Elissa profile

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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

 

Ingredients

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

 

Preparation

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!

https://www.themeatclub.com.sg/ourPacks/own-Pack

Elissa profile

 

E x

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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

Salt

For the Zoodles

4 zucchini (roughly 1 per person)

3 clove garlic crushed

60g Parmesan cheese, grated

Preparation

  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. 

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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

 

Ingredients

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

 

Preparation

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

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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

Ingredients

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

Instructions

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

Notes

  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

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Easy Sausage Rolls – Use Sidecar Sausages To Make Sausage Rolls in 5 Minutes!

sidecar sausages

The key to a  really tasty sausage roll is sausage filling. I would bet my last dollar that the last really tasty sausage roll you bought was made with sausage filling. Now I love a good sausage roll, but when I am making them at home for my kids, I tend to avoid sausage filling because it’s generally got stuff that is not so healthy for you (hence why it tastes so good!). But Sidecar Sausages has changed all that for me! We know that Sidecar Sausages contain no preservatives, additives, gluten, artificial colours, artificial flavours or extenders, so I’m happy to give these sausages to my kids. What I have recently learnt is, if you ask, the guys at Sidecars Sausages will sell you the sausage filling they use to create their yummy sausages. So it comes to you in a 500g container, just like if you had ordered 500g of mince. You can then use the sausage filling to make homemade sausage rolls! The filling already containers all the flavour and seasoning you need to create to die for sausage rolls, you don’t need to add a thing! You just scoop out the filling, wrap it in pastry and bake it, so unbelievably easy!

The recipe below uses the Italian sausage filling which is mild enough for kids but still packed full of flavour. I will be trying this out with some of Sidecar’s more grown up flavours, to create adult sausage rolls which would be great to serve with before dinner drinks or at a drinks party. I particularly think the Thai Chicken filling with a really delicious sweet chilli dipping sauce would be sensational. Watch this space, I will share the recipe as soon as I make them! And for a beautiful way to display your sausage rolls, click here to order your own personalised chopping board from Gifts Less Ordinary.

Easy Sausage Rolls with Sidecar Sausages

Makes 30 mini sausage rolls

Ingredients

500g Sidecar Sausage Italian sausage filling

3 sheets frozen puff pastry, just thawed

1 lightly beaten egg

sesame seeds

Salt and pepper to taste (optional)

Method

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

Take the sausage filling and add salt and pepper if using.

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. Repeat with remaining pastry and filling. Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Place on baking sheets, cover and chill for 30 minutes. Remove from the fridge and brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

To order Sidecar Sausages or find out where you can buy them, click on the link here.

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Roasted Chicken with Garlic and Capsicum’s

Roasted Chicken and Capsicums

 

Roasted chicken is our favourite, and when it involves loads of garlic it’s going to taste even better. If you are a lover of capsicum’s (or peppers), you will love this dish, the capsicum’s cooks down to a nice soft texture and the skin just falls off. This is a great recipe for a one pot dinner, it’s quick to prepare and once it’s in the oven you are done, sit back and wait for those flavours to infuse the roasted chicken.

 

Roasted Chicken

Ingredients:

1 whole chicken cut into 8 (no skin)

3 large capsicum cut into stripes

10 cloves garlic unpeeled

3 bay leaves

3 sprigs rosemary (roughly 2 tablespoons)

5 tablespoons black olives

5 tablespoons olive oil

 

Instructions:

Preheat the oven to 180°C.

Wash and cut the capsicums by halving them first, then cut each half into 4 long stripes. In a large baking dish, put your cut capsicums on the bottom of the dish and add the chicken pieces, garlic, bay leaves, rosemary, olives and olive oil. Season with salt and paper to taste and mix thoroughly with your hands.

Cover the dish with a lid or foil, bake for 1 1/2 hours, or until the chicken is cooked through.

Remove from the oven, uncover and leave to rest for about 10 minutes. Serve warm with rice or couscous on the side and some crusty bread would be perfect.

 

I buy my hormone free chicken from Mr Wee in Singapore. Contact phone +65 9139 2189

Elissa profile

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Lamb Shanks Slow Cooked

Lamb Shanks Kids Dinner

 

Lamb Shanks Slow Cooked are a great way to feed the entire family, the lamb shanks are cooked for nearly 3 hours, they are deliciously tender making them perfect for babies as well as adults.

Make sure you dedicate the time to slow cooking the lamb shanks, it will pay off when you serve it and the lamb literally falls off the bone. I often serve this on brown rice mixed with quinoa, polenta or cous cows works well.

 

Lamb Shanks Slow Cooked

Ingredients:

2 tablespoons of olive oil

4 large lamb shanks

2 onions roughly chopped

2 cloves of garlic crushed

1 teaspoon of sweet paprika (optional)

1 cup red wine

½ cup water

400 gram tin tomatoes

2 springs rosemary

Salt and pepper to taste

3 carrots diced

200 grams of mushrooms cut in quarters

2 sticks celery diced

 

Instructions:

Preheat the oven to 160C°.

Heat the oil in a large ovenproof casserole dish over medium heat and brown the shanks on all sides. Remove and set aside.

Add the onions to the pan and cook until soft. Add the garlic, and smoked paprika and cook for 2 minutes. Add the wine and water and cook until reduced by half, then the tinned tomatoes and their juice, and rosemary. Bring to the boil and simmer, uncovered, for 10 minutes.

Return the shanks to the pot and submerge in the liquid. Season to taste. Cover tightly and transfer to the oven for 90 minutes.

Remove the pot from the oven, turn the shanks and add the carrots, celery and mushrooms. Return to the oven for another hour or until the meat is very tender.

Serve on a bed of mash potato, polenta or rice.

 

Slow Roast Lamb Shanks

I turned the left over’s into another meal by taking all the meat off the bone and keeping the juices, I cooked some small shell shape pasta or risoni and combined it. Again, another perfect meal for everyone.

 

The Australian Lamb Shanks were purchased from mmmm butcher

 

Enjoy

E x

Elissa profile

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Chilli Con Carne For Kids

kids chilli con carne

I love to make chilli con carne for my husband and I, so to cut down on my meal prep I make a similar version for my daughter. It’s light on the spice so its fine for little tummies.

Ingredients

Makes 1 serve

1/4 homemade chilli con carne sauce. Click here for the recipe

1/2 cup frozen peas, corn and carrots

100g beef mice

Sprinkle of Mexican spice mix (optional)

To serve

brown rice

grated cheese

corn chips

Instructions

In a small fry pan over medium heat, add the beef mince. Break it up with a wooden spoon and stir until browned. Add the chilli con carne sauce, and frozen vegetables and turn the heat down to low. Simmer for 5-10 minutes, stirring occasionally until the vegetables are cooked through.

Serve on a bed of brown rice, top with grated cheese and add corn chips for dipping.

Notes

  1. The addition of a Mexican spice is optional. I don’t add it because my daughter doesn’t like it so I just add a pinch of salt and pepper instead.
  2. You can add any vegetables you like, red pepper and zucchini would be good additions. You can also add red kidney beans, although I give them a rough chop so they are smaller and more hidden in the mix!

 

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Sausage Roll Christmas Wreath

sausage 2

 

Sausage rolls are always great at parties. They are a good cross over food in that both the kids and adults can enjoy them, a big plus when you are working out party catering needs! We have given our sausage rolls a Christmas twist by arranging them on a cake board in the shape of a Christmas wreath and adding some Christmas decorations. To recreate this wreath, you will need:

mini sausage rolls (see recipe below)

1 x 11′ inch cake board (You can purchase these at Phoon Haut or any baking store)

Christmas berries (You can purchase these at Daiso)

1 red bow (My bow was created with ribbon purchased on Arab Street, but Daiso will also have the supplies you need to make your own bow)

Ingredients

Makes 40 mini sausage rolls

1 cup (70g) breadcrumbs

300g pork mince

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

Salt and pepper

Method

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

Take a large bowl, add breadcrumbs, beef and pork mince and unbeaten egg and using your hands, mix until well combined. Add the vegetables and herbs and season with salt and pepper and with your hands, mix well.

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. Repeat with remaining pastry and filling. Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Place on baking sheets, cover and chill for 30 minutes. Remove from the fridge and brush with beaten egg. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

Notes

  1. You can substitute dried herbs for fresh herbs depending on your kids tolerance for the taste of fresh herbs. My daughter can spot fresh parsley a mile away and point blank refuses to eat anything containing it!
  2. To make this dish egg free, omit the egg from the filling mixture and used melted butter to brush the tops of the rolls before baking.

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