Post
 Posted By: Mama Mangia 
Oct 24  # 1 of 11
Aussie Burgers

1 tablespoon of vegetable oil
1 onion, finely chopped
1 lb of beef mince
1/2 cup of dried breadcrumbs
1 tablespoon of worcestershire sauce
1 egg for beef patties
tomato or bbq sauce
salt and pepper to taste
1 onion, thinly sliced
4 eggs
4 hamburger buns, which have been toasted
1 cup of lettuce, shredded
8 tomato slices
4 beetroot slices

Heat barbecue plate and brush with oil. Cook the onion for a 2 minutes, or until soft. Combine with mince, breadcrumbs, worcestershire sauce, egg, salt and pepper and shape into 4 patties.

Cook patties for 8-10 minutes each side until they are done, on either the BBQ plate or grill depending on which flavor you prefer.

Cook sliced onion for a few minutes on hot plate until soft and brown.

Cook eggs in lightly oiled egg rings, as desired.

Cut hamburger buns in half horizontally and toast cut sides of the hamburger buns on barbecue grill to make them crispy.

On each base, put some lettuce, tomato, beetroot, cooked beef pattie, egg, onions, and tomato or bbq sauce. Top with toasted hamburger bun.

It would be considered an aussie burger with “the works” if you also included pineapple, bacon and cheese, but these are optional.
Post
 Posted By: Mama Mangia 
Oct 24  # 2 of 11
Korean Barbecue Beef

1 lb of beef sirloin steak, thinly sliced
1/4 cup of sesame oil
1/4 cup of soy sauce
2 garlic cloves, crushed
2 tablespoons of fresh ginger, grated
1 tablespoon of rice wine
2 tablespoons of spring onions, chopped
1/4 cup of white sugar

It’s good to leave some fat on the steaks for flavor, but remove some of the fat from the steak and thinly slice.

Add rice wine, garlic, ginger, sesame oil, soy sauce, spring onion and sugar in a small bowl and mix really well with a spoon.

Dip the beef slices into the marinade and coat really well. Allow the beef to marinate for at least 1 hour, or even overnight if possible so the beef really develops the flavors from the marinade.

Preheat a lightly oiled BBQ plate or grill. When very hot add the beef and brown on all sides until the meat is well sealed. Remove, wrap in foil and cook on the barbecue, turning occasionally for a further 15-20 minutes, depending on how rare or well done you like your meat.

Allow the korean bbq beef to cool down for 10 minutes before serving. When plated using some of the marinade is delicious as a sauce.
Post
 Posted By: Mama Mangia 
Oct 24  # 3 of 11
Thai Beef Salad

1 lb of beef fillet, thinly sliced
1 tablespoon of lime juice
1 tablespoon of fish sauce
1 garlic clove, crushed
1 tablespoon of fresh ginger, chopped
1 small cucumber
1 small red chilli, chopped
8 oz of mixed salad leaves
1 tablespoon of thai sweet chilli sauce

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl. Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.
Post
 Posted By: Mama Mangia 
Oct 24  # 4 of 11
Thai Sweet Chilli Sauce

3/4 cup of sugar
1/2 cup of white wine vinegar
1 teaspoon of salt
4 garlic cloves, crushed
6 large red chillies, seeded and chopped
1 tablespoon of fresh ginger, grated
1 teaspoon of thai fish sauce
1 cup of water

Combine the sugar, vinegar, salt and water in a small saucepan. Bring to a boil, stirring all the ingredients to dissolve the sugar, and simmer for 5 minutes.

Add the garlic, chillies and ginger to the saucepan. Continue to simmer over a medium heat for 15-20 minutes, stirring constantly until the sauce has reduced and thickened. Remove from the heat and stir though the thai fish sauce.

Blend the mixture in a food processor or blender to produce a sauce. Transfer to a jar and seal. The sauce can be stored in the refrigerator for up to 4 weeks.
Post
 Posted By: Mama Mangia 
Oct 24  # 5 of 11
Thai chicken curry

1 chicken breast cut into bite sized chunks (roughly 400g)
100g fresh vegetables of your choice
400ml tinned coconut milk
50g green Thai curry paste
1 tablespoon sunflower oil
1/2 teaspoon kaffir lime leaf puree
a handful of fresh basil leaves
For the jasmine rice

200g Thai jasmine or fragrant rice
25g unsalted butter
a pinch of sea salt

First, make the jasmine rice.Place the rice into a large pan that has a tight fitting lid. Add 375ml of cold water and also add the butter and the salt. Bring it to the boil and then turn down the heat to a simmer. Cook over a low heat, keeping it covered, for about 20 minutes or until the rice has absorbed all of the liquid. You may need to add a little more liquid if the rice isn’t quite tender.

Whilst the rice is simmering, pour the coconut milk into a saucepan and bring it near to the boil. Remove the pan from the heat and stir in the thai curry paste, then put it to one side.

Pour the oil into a large frying pan or a wok if you have one. Stir-fry the chicken pieces over a high heat or until golden brown, this should take about 2 minutes.

Pour the warm, spiced coconut milk over the fried chicken and also add the kaffir lime leaf puree and fish sauce. Add any vegetables at this stage. Stir and then let simmer for about 12 minutes or until everything is well cooked.

Remove the rice from the heat and let it sit for 5 minutes. Make sure to fluff it up with a fork prior to serving. Sprinkle the basil over the curry and serve it with a small bowl of rice on the side.