My-kitchen-rules

Minced Beef Lamb With Roasted Rice Recipe

If you’re looking for something tasty and fresh to whip up for dinner tonight, this minced beef lamb with roasted rice will hit the spot perfectly. Created by My Kitchen Rules grand finalists Jac and Shaz specifically for time-poor and budget-conscious mums, it’s a top choice to spice up the average mid-week dish and keep the family satisfied.

RELATED: One Pot Lamb, Chickpea And Pumpkin Stew

Ingredients

500g of lean minced beef

2 tbsp of roasted rice*, coarsely ground

1 small red onion, finely sliced

1 cup of mint leaves

1 cup of coriander leaves

1 long red chilli, sliced (optional)

2 lime leaves, very finely shredded

2 tbsp of lime juice

1 tbsp of fish sauce

2 tsp of sugar

Baby cos leaves, prawn crackers and lime wedges, to serve

*To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle and beat until coarsely ground.

Minced Beef Lamb With Roasted Rice Recipe

Method

  1. Place a large wok or frying pan over a high heat.
  2. Cook half of the beef in a small amount of vegetable oil in for 3 minutes or until lightly coloured, breaking it up as it cooks.
  3. Repeat with the remaining beef. Tip into a large mixing bowl and allow cooling slightly.
  4. Add the ground rice and remaining ingredients and stir well.
  5. Place onto a platter and serve with cos leaves and lime wedges.

Recipe courtesy of Betteronbeef.com.au

August 20, 2015

Brazilian-Style Beef Rump With Chargrilled Vegetables Recipe

If you’re a fan of My Kitchen Rules, then you’ll remember the hilarious duo – and grand-finalists – that was Jac and Shaz. Teaming up with SHESAID, the two chefs are sharing one of their healthier, but equally as tasty, beef recipes.

RELATED: Chicken Quesadilla With Charred Lime And Mango Salsa

Accompanied by chargrilled vegetables, this Brazilian-style beef rump dish is super quick and easy to whip up mid-week and will tantalise any taste buds.

Ingredients

600g thinly sliced beef rump strips, fat trimmed

Garlic paste

4 cloves garlic

2 tsp of sea salt flakes

4 tbsp of extra virgin olive oil

2 small zucchini, sliced thinly lengthways

1 red capsicum, quartered, seeds and stem removed

200g button mushrooms

12 sprigs thyme, plus 1 tbsp of leaves

Method

1. Place the beef on a plate and allow the meat to reach room temperature while you prepare the garlic paste. Place garlic and salt in a mortar and pestle and grind to a fine paste, add oil and stir to combine. Spread beef with a little garlic paste on both sides.

2. Preheat a char grill over high heat and cook beef for 4-5 minutes per side, depending on thickness, for medium-medium rare. Allow to rest, slice to serve.

3. Place vegetables in a large bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables on the same grill while the beef is resting, turning regularly until golden with some grill marks.

4. Serve sliced beef with char grilled vegetables and extra sprigs of thyme.

Recipe courtesy of betteronbeef.com.au

August 13, 2015

Quick Dinner Ideas: Chicken Curry Recipe

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing another of their favourite Bodytrim recipes, a quick dinner idea that’s probably one of your stand-by takeaway meals, but now you can make it in less time – and healthier – than your favourite Indian restaurant.

“We are suckers for a good old curry, they are just so delicious! Ginger, garlic, coconut, coriander…there’s just no better combo! Use salt-reduced stock though so you can control the saltiness. Why not even try making your own red curry paste, it’s so easy and you know what’s gone into it! You can even have a crack at some cauliflower rice or cauliflower purée. Yummy!”

Ingredients

600g chicken breast fillets
2 cloves garlic, finely chopped
1 tsp freshly chopped ginger
1 tbsp tomato puree
100ml vegetable stock (salt-reduced)
500g tomatoes
Juice of half a lemon
2 tbsp sesame oil
100ml coconut milk (unsweetened)
2 tbsp red curry paste
2 stalks Thai basil and coriander

Method

1. Cut chicken breast into small strips. Heat sesame oil in a wok or frying pan, and fry chicken, garlic and ginger for 3-4 minutes.

2. Stir in coconut milk, tomato puree, curry paste and vegetable stock and simmer for a further 4-5 minutes.

3. Drop whole tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, de-seed and cut into wedges.

4. Add tomatoes to the chicken curry a few minutes before serving.

5. Stir Thai basil and coriander into curry and season with lemon juice, salt and pepper.

What’s your favourite curry recipe?

October 3, 2013

Easy Dinner Recipes: Spicy Beef with Green Beans

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing one of their favourite Bodytrim recipes, a quick dinner idea that will become a favourite of yours too. Lean beef mince is stir-fried with crunchy green beans and aromatic spices and you have dinner on the table in less 30 minutes.

It tastes better and has a lot less fat than takeaway – and is quicker than calling home delivery! “It’s really yummy, and even better it is cheap to make and will feed the whole family!” says Steph.

Serves: 4-5 people

Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients

500g lean beef mince
150g green beans, diagonally sliced into thirds
1 brown onion, finely diced
2 cloves garlic, crushed
2 red chillies, thinly sliced
2 tbsp coriander, finely chopped
2 tbsp mild curry powder
½ cup beef stock
1 tbsp peanut oil

Method

1. Heat frying pan over medium heat, add oil. Add garlic, chilli, coriander and curry powder, fry for one minute.

2. Add onion, cook for 1-2 minutes.

3. Add beef and brown well, stirring occasionally.

4. Once the beef is browned, add beef stock and green beans, reduce heat and gently simmer for 10-12 minutes. Serve.

What’s your favourite stir-fry recipe?

September 25, 2013

Thai Turkey Salad With Snake Beans And Avocado

My Kitchen Rules winners Sammy and Bella share an easy dinner recipe for a salad that’s bursting with delicious Thai flavours – and a great way to cook with healthy turkey!

Serves 4 

Ingredients
600g skinless turkey breast
½ bunch coriander
3 cloves garlic
½ tsp salt
2 Tbsp extra light olive oil
1 bunch snake beans
1 avocado, ripe
1 lebanese cucumber
1 long red chilli
¼ cup cashew nuts, roasted
1 cup bean sprouts
½ bunch thai basil, leaves picked
2 Tbsp crispy shallots

For the passionfruit dressing
1/3 cup passionfruit pulp (about 3)
2 kaffir lime leaves
1/2 lime, juiced
2 tsp fish sauce
1 tsp sugar
½ tsp ginger, freshly grated

Method
1. Slice turkey breast into 1cm thick pieces. Thoroughly wash coriander, pick and reserve leaves. Roughly chop remaining roots and stems and place in a mortar and pestle along with garlic and salt. Pound into a smooth paste, then mix with olive oil and coat turkey generously. Allow to marinate for at least 1 hour, preferably overnight.

2. Bring a pot of salted water to the boil. Cut snake beans into 3cm batons and blanch for 30 seconds, then drain and allow to cool. Slice avocado and cucumber, chop chilli. Roast cashews until golden and fragrant. Allow to cool.

3. Place turkey under a hot grill and cook for about 3 minutes on either side, or until cooked through.

4. For the dressing, remove pulp from passionfruit. Remove stems from kaffir lime leaves and chop very finely. Whisk passionfruit pulp, kaffir lime, lime juice, fish sauce, sugar and grated ginger until the sugar has dissolved. Check for seasoning to make sure there is enough saltiness, sweetness and acidity.

5. For the salad, mix snake beans, avocado, cucumber, chilli, cashew nuts, bean sprouts with half the dressing. Spread on a wide flat serving plate and top with turkey, basil and coriander leaves and a sprinkling of crispy shallots. Drizzle over remaining dressing and serve immediately.

What’s your favourite Thai recipe?

July 12, 2013

Banana Passionfruit Bread With Ricotta

My Kitchen Rules 2011 winners Sammy and Bella share their favourite banana bread recipe flavoured with fresh passionfruit, topped with creamy ricotta – it makes a delicious breakfast or morning tea treat!

Makes one loaf

Ingredients
265g wholemeal self-raising flour
40g plain flour
1tsp ground cinnamon
140g brown sugar
125ml milk
2 eggs, light beaten
50g butter, melted
1 over ripe banana
9 passion fruits
50g oats
50g shredded coconut
Spray olive oil
200g ricotta

Method
1. Preheat oven to 180 degrees. Spray a 11x21cm loaf pan with spray olive oil. Line the base and two opposite sides with non-stick baking paper, allowing it to overlap.

2. Sift the flours, cinnamon, and sugar into a large bowl. Place milk, eggs, melted butter, banana in a medium mixing bowl. Pass 6-7 of the passionfruits’ pulp through a sieve to remove seeds and place into bowl with wet ingredients and stir until well combined. If you still have lumps of banana, use a hand-mixer to break up large pieces.

3. Combine wet and dry ingredients and stir, add oats and shredded coconut. Stir until well combined. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle over some left over passionfruit seeds and shredded coconut.

4. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn out onto a wire rack and cool completely.

5. Cut into slices and toast. Garnish with a scoop of ricotta and some fresh passionfruit pulp.

What’s your favourite banana bread recipe?

July 12, 2013