Wild Oak at Parliament House Canberra

We are off to Canberra! Ben and Jilly have been invited to BBQ at Parliament House Australia on Monday the 26th of March. Chef Ben cooked for previous PM John Howard on his visit to the Dandenong Ranges!

Knox Festival Demo recipes

Indonesian style “Riverine Tender” Beef Stirfry.


Ingredients:
• 2 lge cloves Garlic, finely sliced

• 20g fresh young Ginger, finely sliced


• 1 fresh Green chilli, finely sliced

• 200g snowpeas (topped and tailed)


• 200g sugar snap peas (topped and tailed)

• 200g Riverine Tender Cut beef stirfry strips


• ketchup manis (sweet soy)

• lime juice


• ½ bunch coriander leaf finely sliced

• ½ cup roasted peanuts crushed



Directions:
• In a hot wok sear off beef strips in a little oil
• Once cooked remove beef from wok and set aside
• In a little oil stirfry greens, ginger, garlic and chilli
• Glaze with sweet soy, lime juice and most of the chopped coriander
• Add beef back to wok and combine



Seared Riverine Tender Cut Steak with Salsa Verde
(fresh Italian green sauce).


Ingredients:
4 grain fed Riverine Tender Sirloin Steaks
Salt and pepper to taste
Drizzle of olive oil


Salsa verde

Ingredients
1 x bunch corriander
1 x bunch basil
1 x bunch parsley
1 x bunch mint
8 x Capers
2 x Anchovy
Splash Red wine vinegar
1 tbs x Olive oil
1 tbs x Dijon mustard



Directions:
• Heat your grill BBQ or skillet until it is quite hot
• On a separate plate lightly oil and season your steaks
• Do not pour oil into your pan or grill
• Sear steaks off for 5 mins on each side and then rest for at least 3 mins in a warm place
• Whilst steak is cooking chop all ingredients for the salsa verde and combine in a bowl
• Mix and serve atop sliced steaks on a platter