Slow Cooked Chinese Beef

2 tbsp plain flour

1 tsp Chinese five spice powder

1 kg chuck steak, cut into 5cm pieces

1/4 cup peanut oil

3 onions, finely diced

5 cloves garlic, finely diced

4cm piece ginger, peeled and grated

1 large capsicum, finely diced

3/4 bunch spring onions, finely sliced (plus extra finely sliced for garnishing)

2 long green chillis, seeds and membrane discarded finely chopped

75g brown sugar or Chinese rock sugar

1/3 cup Chinese rice wine (Shaoxing)

1 cinnamon quill

1/3 cup dark soy sauce

4 cups beef stock

3-4 tbsp peanut butter

3-4 tbsp hoisin sauce

Chinese vegetables to serve

Combine the flour and five spice powder with a teaspoon of salt. Place the beef with the flour mix into a plastic bag and shake to coat. Shake off any excess and reserve flour left.

Heat 2 tbsp peanut oil in an ovenproof dish over medium-high heat and cook beef in batches until brown all over (3-4 minutes). Remove and set aside.

Add 2 tbsp peanut oil into the ovenproof dish and fry onion and capsicum, stirring repeatedly, for a couple of minutes until onions have softened. Add the garlic, ginger, spring onions and chillis, cook stirring for another minute. Stir in the reserved flour, peanut butter, hoisin sauce, sugar, rice wine, cinnamon, soy sauce and beef stock. Return the beef and increase heat to bring to the boil. Cover and transfer to oven. Bake 150 degrees celcius for 2 - 21/2 hours or until beef is tender.

Serve dish garnished with shredded spring onion and chilli and serve with Chinese greens (boy choy, choy sum etc).

Slow Cooked Leg of Lamb

There is nothing more lusciously delicious on a cold night than a slow cooked leg of lamb in a rich delectable sauce. The smell throughout the house is a welcome to everyone.

The base of this recipe was given to me by a friend, and I am unsure where it came from. I have modified it as I love sauce, especially when it is slowly cooked with the juices of a beautiful cut of meat.

This would have to be one of the easiest dinners you could prepare. Set the slow cooker in the morning and return from work to have dinner ready. It's so good you could eat it on it's own, served on fresh breadrolls or make into a meal with baked vegetables or mash.

I cooked the lamb for 8-9 hours until the lamb was falling off the bone (depending on size of lamb leg or shoulder). Serve it by slicing it, or as a great rustic meal by shredding the meat. Make sure you have plenty of this delicious sauce.

Lusciously Tender Lamb Leg

Serves 4-6

3 kg leg of lamb (or large enough to feed a family. Lamb shoulder can also be used)

2 x 400g cans of Campbells Cream of Mushroom Soup

2 large brown onions, finely diced

2 sachets salt reduced French Onion Soup Mix

8 heaped tablespoons of mint jelly


1.  Place the lamb leg in the slow cooker. Scatter the diced onion around the lamb.

2.  In a bowl, mix the mushroom soup, French onion soup mix, and mint jelly until well combined. Pour over leg of lamb.

3.  Set slow cooker to cook on low 7-8 hours or until meat is falling off the bone. Can be cooked on high 3-4 hours in slow cooker.

4.  Remove lamb carefully as meat will be tender. Serve with sauce and any vegetables of your liking.

Spicy Mexican Style Pork Stew

I enjoy nothing more than a slow cooked luscious stew, especially one that is influenced by Mexican flavours. This stew may take a little time to dice the vegetables before throwing it all in the slow cooker, but the flavours are simple, tasty and will call you back for more. If you are a lover of chilli like I am, add the jalapeno peppers. If not, omit them. I favour the  El Paso brand jalapeno jar chillis.

Serves 4-6 people. Allow for 6-7 hours in slow cooker on low or 3-4 hours on high.

3 chorizo sausages, coarsely chopped

2 small green capsicum, finely chopped

1 large red capsicum, finely chopped

1 large brown onion, finely chopped

3 sticks celery, finely chopped

1 tsp ground cumin

1 heaped tsp sweet paprika

1 tsp dried oregano

1 tsp garlic powder or 2 cloves garlic

500g pork belly, diced into small cubes

400g can diced tomatoes

2 corn cobs, silk and kernels removed

2 x 400g cans black beans, rinsed and drained

pickled jalapenos to taste (optional but very tasty if you like a bit of bite)

1. Chop all ingredients ready for cooking. Heat a large frying pan over medium-high heat and saute chorizo until golden brown. Remove (leave remaining fat behind) and place into slow cooker.

2. Add onion, capsicums and celery to frying pan and cook, stirring for approx 5 minutes or until onion is softened. Add the spices and cook until fragrant (approx 1 minute). Place in slow cooker.

3. Add diced pork belly to the frypan. Cook, turning occasionally, until brown all over (approx 5 minutes). Transfer to the slow cooker with can tomato. Cook on high 3-4 hours or low 6-7 hours.

4. Add corn kernels and black beans to the slow cooker. Cook approx 15 minutes to heat through. Corn will add a great crunch to the dish. Add jalapenos if desired. Serve with rice or tortillas/corn chips.



My favourite Plum Lamb Shanks

Sweet plum jam gives these succulent tender shanks a beautiful flavour. I tend to cook these in the slow cooker for 6-7 hours on slow.

  •  2 tablespoons plain flour
  •  8 small French-trimmed lamb shanks (see note)
  •  1 1/2 tablespoons olive oil
  •  1 brown onion, halved, thinly sliced
  •  1/4 cup fresh rosemary leaves
  •  1 tablespoon fresh thyme leaves
  •  1 cup red wine
  •  1 1/2 cups Campbell's Real Stock Chicken
  •  2 tablespoons worcestershire sauce
  •  1 cup plum jam
  •  mashed potato and steamed green beans, to serve
  • Step 1

    Preheat oven to 200°C/180°C fan-forced. Place flour and shanks in a bowl. Toss to coat. Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.

  • Step 2

    Reduce heat to medium-high. Heat remaining oil in casserole. Add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks. Bring to the boil. Cover dish. Transfer to oven.

  • Step 3

    Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered, for 30 to 40 minutes or until meat is tender and falling from the bone. Serve with mash and beans.

Recipe and photo courtesy of Taste.,lamb-shanks

Marinated Spareribs

Serves 3-4

1.5kg American style pork spare ribs

1/2 cup tomato paste

1/2 cup soy sauce

3 large onions finely sliced (into rings)

1/2 (120ml) cup tomato soup 

2 cups chicken stock

salt and pepper to taste

Preheat oven 200 degrees celsius. In a large bowl, combine all ingredients and marinate approx 12 hours or overnight.

Pour mix into an ovenproof dish and bake approx 1 hour until meat is tender and juicy. 

Pineapple spare ribs

Serves 3-4

1.5kg American style pork spare ribs

1/2 cup pineapple juice

1/2 cup corn syrup

2 tbsp soy sauce

1/2 tsp salt

Preheat oven 200 degrees celsius. In a deep bowl, combine all ingredients then add ribs and marinate for approx 1 hour, turning over occasionally. 

Bake for 1 hour or until meat is tender and juicy, turning over a few times and brushing with marinade.


My fav juicy ribs

It is with great reluctance that I share my favourite rib recipe but I realise for recipes to keep evolving I must....

2 kg American style pork spare ribs (choose meaty ones)


3 cloves garlic

4 finely sliced large onions (into rings)

1 1/2 cups tomato sauce

1/2 - 3/4 cup cider vinegar

1 heaped teaspoon curry powder

1 heaped teaspoon paprika

1/2 tsp chilli powder (optional)

3 heaped tbsp brown sugar

4 heaped tbsp seeded mustard

salt and pepper to taste

Preheat oven 200 degrees celsius. Carve the ribs into single ribs. Heat oil in a frypan cook garlic until golden. Remove garlic and saute spareribs.

Place in an oven-proof tray (arch facing down). Add garlic and place onion rings over the top. 

In a bowl, mix together all other ingredients and pour over ribs. Cover with foil and bake approx 1 hour or until meat is tender and juicy.

Make sure you wear a bib. You can make double the sauce mixture if you like plenty.

Braised Lamb Shanks

Serves 6

12 lamb shanks

100g diced onion

4 crushed cloves garlic

1/4 bunch chopped basil

1/4 bunch thyme

1/4 bunch chopped parsley

400g turnip

500g carrot

300g leek

300g celery

2.5-3 litres beef stock

100ml olive oil

150g tomato paste

300ml red wine

Arrowroot to thicken sauce

Season the lamb shanks with salt and pepper. Dice the onion and herbs. Cut the celery, leek, carrot and turnip into a larger dice.

Heat the oil and brown the shanks on all sides. Remove from the pan; add the onion and garlic and sweat without colouring until translucent. Add the tomato paste and cook off briefly. Deglaze the pan with the red wine and add the stock.

Add the shanks, place in the oven 180 degrees (160 degrees celsius fan forced) with lid on and cook until shanks are tender. Depending on the size of the shanks, this generally will take a couple of hours. Remove the lid 30 minutes prior to them finishing cooking and add the celery, leek and herbs.

Remove the shanks and keep warm. Check sauce for seasoning. Finish the sauce by adding arrowroot mixed in a little water until it has a thick consistency. Serve shanks with sauce on parsley and sour cream puree or creamy mash potato.


Osso Bucco

One of the most beautiful braised dishes of Italian origin.

Serves 4

120g carrot

80g leek

80g celery

4-6 cloves garlic, crushed

4 diced onions

120g osso bucco

80ml olive oil

60g tomato paste

120ml wine - red or white

400ml stock

1 bouquet garni (wrap or tie bundle of parsley, thyme sprigs, bay leaf, celery, peppercorns)

400g roma tomatoes

2 oranges, zest and juice

2 lemons, zest and juice

fresh herbs

Finely chop all vegetables. Season meat and seal both sides in hot oil. Add the diced onion, garlic and remaining vegetables. Cover with a lid and leave to sweat until tender.

Add the tomato paste. After it forms a layer, deglaze with the wine and then add stock.

Add bouquet garni and chopped tomato (without skin) and simmer until meat is tender. Remove the meat and keep warm.

Reduce the sauce to a thicker consistency. Adjust the seasoning if required.

Add the orange and lemon juices. Plate the meat and pour over the sauce.

Garnish with fresh herbs and the blanched zest of the orange and lemons.


Beautiful lamb

1.5kg leg lamb

Rind of 1 orange - grated

3/4 cup orange juice

wholegrain mustard


mint sauce



Rub the roast with grated rind and pepper.

Heat oil in a frypan on high and brown lamb on all sides.

Reduce heat to medium, cover and cook for approx 1 1/2 hours or until desired tenderness. Turn meat only once during this time

In a jug mix juice, mustard, honey and mint sauce to taste. Pour over lamb during last 15 minutes of cooking.

Luscious lamb hot pot


Serves 4-6

Preparation time 15 minutes

Cooking time 3 hours

2 tablespoons olive oil

8-10 lamb forequarter chops

2 peeled carrots diced

2 celery stalks diced

2 cloves crushed garlic

2 onions diced

1 heaped tablespoon plain flour

2 cups beef stock (can use chicken stock if preferred)

4 large chopped tomatoes

3 tablespoons tomato paste

2 tablespoons chopped rosemary leaves

4 large potatoes, peeled and thickly sliced

80g butter

Preheat oven 180 degrees (160 fan forced). Heat a heavy based frying pan on high. Cook lamb chops in batches until browned all over but not cooked through. Remove.

Reduce heat to medium and saute carrot, celery, onion and garlic. Cook until onions are tender. This will take approx 5 minutes.

Sprinkle flour over vegetable mix and stir on high 1 minute to cook off flour. Add stock, tomatoes, tomato paste and rosemary. Bring to the boil whilst stirring. Reduce heat and simmer for 5 minutes. Season if required (salt and pepper).

Arrange chops in a large casserole dish, Spoon vegetable mix over and top evenly and neatly with potato slices. Dot with butter. Bake covered with foil, for 2-2 1/2 hours until lamb is beautifully tender. Remove lid for last 30 minutes to crispen potato top.


Ribs are one of the most delectable foods on earth. Kissed by fire and lathered in sauce, if you don't get it all over your face and hands you're not eating it right.

Sticky Plum Spare Ribs

Serves 4

1.5 kg American style pork spare ribs

3/4 to 1 cup plum jam

1/4 cup sweet chilli sauce

1 tablespoon grated fresh ginger

3 tablespoons soy sauce

3 tablespoons semi-dry or dry sherry

1/2 teaspoon crushed pepper

4 star anise

Add ribs to a large saucepan of boiling water and simmer uncovered for about 10 minutes or until cooked through. Drain and pat dry.

Transfer the ribs to a large shallow dish to cool. 

Meanwhile, combine all other ingredients in a small sauepan and stir over medium heat until the jam is melted. Stand approx 30 minutes after removing star anise. Brush ribs all over with sauce marinade, cover and refrigerate 3 hours or even better - overnight.

Ribs can be cooked on a griddle pan, barbeque or grill to reheat. Plan curved side up and cook until brown. Turn ribs and keep brushing with remaining jam mixture. Cook until tender.