In the mood for some ‘dude food’? CW food writer Libby Kimber has got you covered, with some recipes Dad can sink his teeth into.
Wasabi and herb lamb rump roast buns
Recipe courtesy of Australian Lamb | australianlamb.com.au
Prep: 15 mins
Cook: 25 mins
- 1 Tbsp olive oil
- 3 tsp wasabi paste
- 2 Tbsp chives, finely chopped
- 2 Tbsp mint leaves, finely chopped
- 2 lamb rump roasts (approximately 400g each), fat trimmed
- 1/3 cup natural yoghurt
- 1 Lebanese cucumber, peeled into ribbons
- 2 small carrots, peeled into ribbons
- 1 small pear, thinly sliced
- 2 cups baby Asian leaves
- 6 brioche buns
- Pickled ginger and lime wedges, to serve
Preheat oven to 200°C (180° fan-forced). In a small bowl place oil, 2 teaspoons wasabi, the chives and the mint, season and stir to combine. Brush tops of lamb rumps with wasabi mixture.
Place lamb on a rack in a roasting tin. Cook in the oven for 20 to 25 minutes or until cooked to your liking. Set aside covered with foil to rest for 5 minutes. Thinly slice.
Meanwhile, in a small bowl combine remaining wasabi and yoghurt. Season, adding a little water to thin if necessary.
To serve, place cucumber, carrot, pear, Asian leaves and lamb into the buns. Drizzle with yoghurt, top with ginger and serve with lime wedges, if desired. Pack a punch: add one more teaspoon of wasabi paste and fresh green chillies to serve, if you like it hot.
Dominique Rizzo’s Italian steak sandwich
Recipe courtesy of Dominque Rizzo for Australian Beef | australianbeef.com.au
Prep 30 mins
Cook: 20 mins
- 4 x 120g sirloin steaks fat trimmed, lightly pounded with a meat mallet
- 50g dried porcini mushrooms, soaked in hot water (just covered)
- 2 tsp Worcestershire sauce
- ½ tsp each of salt and pepper
- 1 egg
- ½ cup bread crumbs mixed
- ½ cup of plain flour
- 2 Tbsp parmesan cheese
- 4 large field mushrooms
- 1 tsp each of lemon thyme, rosemary and Italian parsley
- 3 Tbsp olive oil
- 1 lemon, zested
- 1 large onion, sliced thin (about 2 cups)
- 2 Tbsp olive oil
- 2 Tbsp brown sugar
- 3 Tbsp balsamic vinegar
- Mixed lettuce leaves
- 8 slices of provolone cheese
- 4 x rustic bread rolls
For the mushrooms: trim the stalk out of the mushrooms and set them aside (for later use). Combine the chopped herbs with the olive oil, lemon zest and salt and pepper and drizzle this over the mushrooms. Marinate for 5-10 minutes. Take a heavy based fry pan and cook the mushrooms for 3-4 minutes on both sides, pressing down the mushrooms to slightly brown them. Set the cooked mushrooms aside.
For the steak: blend the soaked mushrooms in a food processor with the liquid, the reserved mushroom stalks, egg, salt and pepper and the Worcestershire sauce. Set up three bowls one with the mushroom mixture, one with flour and one with breadcrumbs. Dust the steak with flour, drag it through the mushroom mix then press it firmly into the crumb mix. Repeat with all four steaks. Heat the oil in a pan and cook the steaks for 2 minutes until golden. Top with the cheese and place under the grill for 2-3 minutes.
For the onions: reheat the same pan you cooked the mushrooms in. Add in the olive oil, then add in the thinly sliced onions and sauté until transparent. Scatter over the brown sugar and the vinegar and cook for 10 minutes on a low heat, stirring occasionally until the onions have caramelised. Set the onions aside.
Brush the bread with a little oil and toast. Add a splash of your favourite mayonnaise, top with the mushroom, the greens, the steak and caramelised onions. Enjoy!