Ingredients

1.5 kg beef rib

4 onions

2 bay leaves

6 cloves

2 TBSP red wine vinegar

Salt

Pepper

3 TBSP butter

2 TBSP tomato paste

500 ml beef stock

Directions

1. Season both sides of beef with salt, pepper, flour.  Sear in a pan with butter. Set aside. 

2.  Slice onion in thin half rings, fry down for 5 to 10 minutes. 

3. Add flour, tomato paste, redwine vinegar, bay leaves, cloves, beef stock and salt. Bring to a light simmer. 

4. Add beef back to pot, simmer for 3 to 4 hours, until beef easily pulls apart. 

Prep

Preheat oven to 350dF

Ingredients

1 lb. lean or extra lean ground beef

1 can tomato soup

1/4-1/2 can of water

Med. Size sliced onion

Salt, pepper & potatoes

Instructions

1.  Brown meatballs

2.  Slice potatoes in oven proof dish (1 layer)

3.  Cover with browned meatballs, 1/2 of sliced onions, salt & pepper

4.  Layer more potatoes  & 1/2 sliced onions

5.  Mix soup & water together until smoothie & pour over casserole.

Bake for 50-60 minutes or until potatoes are done. 

Ingredients

• 2 lbs chicken thighs

• 2 TBSP olive oil

• 3 TBSP greek yogurt

• 1 TBSP thyme

• 1 TBSP paprika

• 1 TBSP ground corriander

• 1/2 tsp cayenne pepper

• 1 tsp garlic powder

• Juice of 1/2 lemon + zest

• Salt and pepper to taste

Instructions

Mix all ingredients in a bowl. Cover and refrigerate for at least 1 hour, preferably overnight. 

Pan or air fry until chicken has an internal temperature of 165dF. 

Tzatziki Sauce 

Ingredients

1 cup Greek yogurt

3 TBSP mayo

2 TBSP fresh dill, chopped

1 TBSP dried parsley

1/2 grated cucumber

1 tsp minced garlic 

lemon juice and zest to taste

1/4 tsp salt

Instructions

Once cucumber is grated, squeeze as much liquid our of the cucumber as possible. 

Mix all ingredients together and serve. 

Suggested to make Tzatziki before cooking the chicken to give flavours a chance to do their thing. 

Ingredients

1 lb chicken

1/4 cup red wine vinegar

1/2 cup Greek Yogurt

2 to 3 TBSP honey

Instructions

1/2 teaspoon each: paprika, oregano, parsley, garlic powder, salt, pepper 

Mix marinade seasoning together in a bowl. Add chicken. Let marinade for 1 to 24 hours. 

Cook chicken on BBQ, air fryer, stove top, oven, as you usually would. 

Ingredients

1 cup vinegar

1/2 cup oil

1/2 TBSP white pepper

1 tsp salt

5 cloves garlic, chopped 

1/2 thumb ginger, minced 

1 TBSP  dijon mustard

1/2 tsp cloves

1/2 TBSP poultry seasoning 

1 tsp celery salt

Ingredients

1 1/4 cup vinegar

1/4 tsp salt

1/4 tsp pepper

5 cloves garlic, chopped

2 TBSP ginger (fresh)

1/2 TBSP mustard powder

1/2 tsp cloves

1 TBSP poultry seasoning 

1/2 tsp cornstarch

Ingredients

Spice Mix

• 1 1/2 tbsp chipotle powder , adjust spiciness to taste (Note 5)

• 1 tbsp paprika

• 1 tbsp dried oregano

• 1 tsp All Spice powder (ground All Spice)

• 1 tsp coriander powder

• 2 tsp onion powder or garlic powder OR 1 tsp of each

• 1 tsp salt and pepper , each

Beef

• 1 - 2 tbsp olive oil

• 3 lb / 1.5kg beef chuck or brisket (or gravy or any other slow cooking beef) cut into 4 pieces

• 5 garlic cloves, minced

• 1 onion, diced (yellow, brown or white)

• 3/4 cup (185 ml) orange juice

• 2 tbsp lime juice

• 14 oz / 400g can crushed tomatoes

• 2 cups (500 ml) beef or chicken broth/stock

• 1/2 cup (125ml) water

• Salt and pepper

Instructions

1. Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.

2. Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.

3. Turn the stove down to medium. If the pot looks dry, add more olive oil. 

4. Add the garlic and onion and cook for 3 minutes until soft.

5. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. 

6. Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot. 

7. Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. 

8. Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred. (Note 2 other cook methods).

9. Remove the beef from sauce, shred with 2 forks. 

10. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I do this for company)

11. Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there's plenty).

12. Transfer beef into large dish and serve. See notes for suggestions.

Tacos

1. To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.

Notes

1. Cook time - The cooking time will vary depending on what cut of beef you use, how heavy based your pot is (dutch ovens cook faster because they retain heat better) and also how thick your cut of beef is. This recipe is very forgiving so even if you leave it 1 hour too long, it will still be great! Check it at 2 hours and every 30 minutes thereafter to see if it is "shreddable" tender.

2. Other cook methods - slow cooker for 8 hours on low, pressure cooker & Instant Pot on high for 50 minutes.

For Slow Cooker and Pressure Cooker - after deglazing the pot in step 5 with the orange juice and lime juice, pour the liquid and onions into the slow/pressure cooker (IP) and add all remaining ingredients + beef. Cook per above. Transfer the liquid to a saucepan to reduce the sauce on the stove, as required by the recipe.

Oven - after completing step 6, cover and place in 325F/160C oven for 3 - 3 1/2 hours or until the beef is tender enough to shred. The liquid should reduce enough to make a thick sauce. If not, just simmer it on the stove until thickened to your liking.

3. Quantity - This makes enough for 20 - 25 tacos, 12 - 15 burritos. It is enough to serve 8 to 10 people.

4. Storage - To freeze or refrigerate, keep the sauce and beef separate. Reheat the beef in the microwave or in the oven (covered with foil), heat the sauce then toss. It's best to keep it separate because otherwise I find the beef gets quite soggy (especially when defrosting).

5. Chipotle powder spiciness! Adjust as follows:

• Mild - reduce to 2 tsp to 1 tbsp, add 1 tsp extra coriander, plus add 1 tsp cumin

• Medium - use 1.5 tbsp per recipe (I do this for groups of friends, good mid point)

• Spicy, but not blow your head off spicy - increase to 2 tbsp (I like this)

Can be annoyingly difficult to find in Australia. :) Now sold in Harris Farms. It is not sold in the major supermarkets (yet) but you can find it in fruit & veg stores, delis and gourmet/speciality stores. It does not cost much more than ordinary spices. If you can't track it down, I think the best substitute is 1/2 tbsp each SMOKED paprika, cumin and cayenne pepper.

The key to this super simple sauce is the tiny tomatoes. Not only are they an easy ingredient to work with, they also lend a slight sweetness. 

Ingredients

1 tablespoon butter

2 cloves garlic, minced

1 pound medium large shrimp, peeled and deveined with tail on

2 tablespCIon$ alive *il

. 1 yellow cnion, dieed * 1 pint c*erry *{ grapa l*ma?**s

" 1 {1-pound) box *t fetlueei** pa*ta * Kesher sall * Freshly crushed black p*?p*{ * 2 tabl*spaons basil, t*rrz irut* *mall p2****

Fill a large pot with water. Add 2 tabl*sp**ns *t salt and br"ing tc a boii.

Melt butter in a large heavy-bottcrned *killet aver medium-high heat. Stir in

garlic. Cook for 30 seconds and add ahrimp" Cook shrimp, stirring frequently,

until they're pink and opaque" ?,*rrt*v* **ri*p and garlic from pan, and set

aside,

Return pan to heat and add oliv* *il. Add cnion and cook until it softens, 2-3

rninutes. Toss in the whole cherry tarnataes" Cook the tcmatoes for 5-6

minutes, stirring frequently. Gnce t?t* lrsma?a skins starts to split, crush them

with the back of a wooden *p*a{l. $ea*cn $auce tc taste with salt and pepper

Meanwhile, cook pasta until al d**t*

-

*{ for two rninutes less than the box

recommends. Reserve 112 cup *? l** p**ta water before draining.

Turn sauce to high heat, add pa*\awa1*r t* th* sauce and bring it 1o a boil.

Reduce ta a simmer and add *lsrlr*p a** garli*.

Drain pasta and toss it with th* **a** ,"sn1i| all past* is coated" Garnish with

torn basil and serve.

Prep

Preheat oven to 350dF

Ingredients

1 to 2 cups cherry tomatoes

Slab of feta, whole (don't break or crumble)

Olive oil 

seasonings of choice i.e. orgenao, basil, parsley, etc. 

Pasta of choice 

Instructions

Place slab of feta cheese in centre of a casserole style dish. 

Add tomatoes in casserole dish around feta. 

Drizzle tomatoes and feta with olive oil

Season as you please

Place in preheated oven and bake for about 20 min 

While sauce is baking in the oven, cook pasta according to package instructions, try to line up timing with sauce. 

Pull casserole dish out of oven and stir the fetas and tomatoes together, should have a similar consistency to a rosé sauce. Stir in cooked and strained pasta. Add salt pepper or any additional seasoning (fresh basil or parsley is nice), and serve. 

Great sauce for a simple cheese tortellini or gnocchi. 

Source SUSIE

Ingredients

Ilb ground pork

Ic chicken broth (have extra on hard)

1/4c hoisin Sauce

1/4c Soy Sauce.

1/4c peanut butter

4 green onions

1 TBSP Minced garlic.

1/2 TBSP FRESH GINGER

Seasame oil

NOODLES OR RICE OF YOUR CHOOSING.

VEGGIES of YOUR CHOOSING

Chopped cilantro & hot chili sauce to Sene

Directions

1. Cook pork in sp olive or other oil then Remove FROM PAN

2. Heat more oil, add in garlic, ginger & white parts of green onions. about a minute cook for

3. Add - BROTH Hoisin, say & peanut button Stir into thick add I minute. a smooth pastc/sauce. If too more broth Cook for about

4. Stir pork into Sauce, cook for about I min

5. Add veggies, cook for about 5 min.

5. Drizzle SOME SEASIAME OIL OVER & Stir

7. Serve on. Rice or noodle. Top with Green paion greens & Cilantro & hot

1 lb ground pork (chicken or turkey would work too)

1 bag of shredded broccoli slaw or coleslaw 

1/2 TBSP onion powder

1/2 TBSP garlic powder

1 tsp ground ginger

2 TBSP soy sauce

1 TBSP fish sauce 

1 TBSP honey

1 TBSP sesame oil 

Siracha or other asian style hot sauce 

Directions:

In a large frying pan, over medium heat, cook ground pork with onion powder, garlic powder, ground ginger. 

Once pork is cooked, add bag of broccoli slaw, soy sauce, fish sauce, honey. Cook for about two minutes stirring constantly. 

Add hot sauce and sesame oil and mix well, cook another 30 seconds. 

Serve with rice or rice vermicelli 

Ingredients

• 4 1/2 cups chicken stock

• 1/2 teaspoon saffron threads, crumbled and then loosely measured

• 1/4 teaspoon salt

• 3 tablespoons olive oil

• 1/2 yellow onion, finely chopped

• 1/2 red bell pepper, finely chopped

• 3 cloves garlic, finely chopped

• 6 ounces mild dried chorizo sausage, sliced into thin half-moons (See Recipe Note)

• 3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio

• 1 (14-ounce) can fire-roasted diced tomatoes

• 1 cup frozen green peas

• 1 pound large (21 to 24 per pound) shrimp, peeled and deveined, with tails left on

• 1 pound mussels, rinsed and scrubbed

• 1 pound littleneck clams, rinsed and scrubbed

• 1/4 cup chopped parsley, for garnish

Instructions

• Preheat the grill: Heat a gas grill to medium-high heat (375°F), or light a charcoal grill and let burn until the charcoal is covered with gray ash.

• Steep the saffron: In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed.

• Cook the sofrito base: In a 12- to 14-inch stainless steel skillet or cast iron pan, heat the oil over medium heat on top of the stove. Add the onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and chorizo.

• Assemble the ingredients by the grill: On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams.

• Begin cooking the paella: Set the skillet with the sofrito on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, if you like.

• Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.

• Add the seafood: Nestle the mussels and clams into the rice with the hinge sides up so they release their juices into the rice. Arrange the shrimp around the shellfish.

• Cover the pan with foil, close the grill and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the rice and shrimp are both cooked through and the mussels and clams are open. (Discard any shellfish that remain tightly shut once everything else is cooked.)

• Check to see if the bottom is browned: Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom.

• Sprinkle with parsley and bring the whole pan to the table for serving.