Our Recommended Recipes
Braised Beef & Spinach
Ingredients.
4 x 200g oyster blade steaks, fat trimmed2L good-quality beef or veal stock2 tbsp olive oil + extra 1 tsp, for salsa1 small brown onion, diced1 garlic bulb, halved1 carrot, peeled, roughly chopped150ml dry red wine100ml dry sherry2 small truss tomatoes, finely diced½ small red onion, finely diced2 tbsp pitted Sicilian (green) olives, finely chopped1 tbsp baby capers, rinsed2 tsp finely grated orange zest2 tsp finely grated lemon zest2 tbsp coriander leaves and finely chopped2 tbsp parsley leaves and finely chopped½ long red chilli, deseeded and finely chopped
Directions.
Preheat oven to 150ºC (130ºC fan-forced).
In a large saucepan, bring the stock to the boil and reduce by 1/4.
Meanwhile, heat half the oil in an ovenproof casserole dish over medium-high heat. Cook the beef, turning, for 8 to 10 minutes or until browned all over. Set the beef aside on a plate.
Add the remaining oil and cook the onion, garlic, and carrot for 8 minutes or until lightly caramelised. Add the wine and sherry, and cook for 2 to 3 minutes then return beef and reduced stock. Season and cover surface with a circle of baking paper and cover with a lid or foil. Place in the oven and cook for 1 ½ to 2 hours, or until beef is tender. Remove the meat from the pan, cover with foil to rest for 10 minutes.
Strain braising liquid, discarding solids. Place 1 cup in a small saucepan and reduced by half, or until slightly thickened. Reserve any extra liquid for another time, if desired.
In a bowl combine tomatoes, red onion, olives, capers, orange zest, lemon zest, herbs and chilli. Add extra tsp olive oil and 2 tbsp reduced stock. Taste, and add extra stock if necessary. Season.
Serve beef with warm salsa, spinach, beans and potatoes.
Add a dash of Polly’s Black Sauce on top.
Crumbed Hoki & Fries
Ingredients.
2 Sealord Frozen Hoki Fillets
2 potatoes, suitable for chips or baking
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup panko breadcrumbs
1 egg, beaten
1/4 cup standard flour
1/4 cup rice bran oil
To finish tomato sauce and lemon wedges
Directions.
Preheat the oven to 200°C fan bake.
Cut potatoes with skin on into wedges. Place on a lined tray, drizzle with rice bran oil, season and bake in the oven for 20 - 25 minutes, or until golden and crispy (turn halfway through the cooking time).
To make the crumb, add the rosemary and thyme to the panko crumbs along with salt & pepper and mix well.
Prepare the hoki fillets by coating them with flour, dipping in beaten egg and then covering in the herb crumb; making sure the fillet is well coated in the crumb mixture.
Heat a frying pan over a medium heat and add a drizzle of oil to the pan. Cook the hoki on each side for 4 minutes, ensuring the fish is cooked through and crumb is golden brown.
Serve the hoki with the chips, along with Polly’s Sauce and lemon wedges.