Greatest Butcher on Your Block
The much loved Crap Housewife is once again working on her culinary skills with some of the country’s greatest butcher’s – which is all about celebrating the ancient craft of butchery and supporting Aussie butchers.
They are teaching some tips and tricks on how to prepare and cook very basic beef and lamb cuts for the family. It’s no secret that cooking is often a tedious experience for many parents. Bubbly TV presenter Jessica Rowe is one such “crap housewife” who says she’d rather be doing anything else than spending time in the kitchen.
However, things have been looking up for the Crap Housewife blogger, who’s been learning a lot about cooking meat from some of Australia’s best butchers as host of MLA’s Greatest Butcher: Ask Your Butcher on Your Block video series.
“I’ve always been impatient when it comes to cooking meat. I crank up the temperature and then wonder why the meat’s burnt on the outside and raw on the inside,” she says. “I’ve since learnt that low and slow is the only way to go and my husband [Peter Overton] and daughters Allegra, 13, and Giselle, 11 , are very thankful for that!”
“It sounds so obvious, but if you’re like me and haven’t a clue, then just go and talk to your local butcher and find out about the great cuts of beef and lamb that they have. Butchers now have ready-made meals, as well as doing most of the prep work for you, so all that is left for you is to get their cooking instructions and you have a really delicious meal.”
Jessica features in all new videos alongside butchers learning tips such as how to cook the perfect steak, carve a leg of lamb like a pro, how to brown meat to perfection and how to make the perfect kebab skewer.
See one of the videos below:
Rissole Recipe & Tips:
One butcher that Jessica spent time with is Bonnie Ewan from Lucas Meats in Sydney’s Bronte, who won the title of Australia’s Best Apprentice Butcher 2020 at the age of just 25. Bonnie has given tips on how to cook rissoles.
Bonnie’s top tips for the perfect rissole:
- When rolling mince into balls, lightly flatten them.
- The best way to avoid a raw middle is to make a small indent in the centre of each rissole. This will prevent the meat from puffing up.
- Cook in an oiled pan on a medium heat for five minutes a side.
- To ensure they are cooked all the way through, gently press down with a spatula. If the juices run clear they are ready to serve.
- Get your proportions right and don’t make the rissoles too big or two small – 12 meatballs in the recipe below equates to four burger patties.
Prep time: 10 min
Cook time: 10 min
- 500g lean beef mince
- 1/2 red onion, finely chopped or grated
- 1 small carrot, grated
- 1/2 zucchini, grated
- 1 Tbsp olive oil, plus extra for cooking
- salt & pepper, to taste
- Mixed greens, with cherry tomatoes and steamed green beans
- Barbecue sauce, tomato chutney, or tzatziki
- In a large bowl, combine mince, onion, carrot, zucchini, 1 Tbsp olive oil, and a good pinch of salt and pepper. Mix well.
- Divide mixture into 8 pieces and form into balls. Gently press the top of each rissole to flatten slightly.
- Drizzle a bit of extra oil into a large frying pan over medium heat. Cook rissoles for 4 – 5 minutes per side, until browned and cooked through. Transfer to a clean plate, cover loosely with foil, and rest for 5 minutes.
- Serve rissoles with salad and sauce for dipping.
For more information and all enquiries please visit the Greatest Butcher website.
What: Greatest Butcher on Your Block
When: Celebrating Aussie Butchers – November 2020
Where: Online (via link above)
At Play & Go Adelaide we make every effort to provide accurate information to the best of our knowledge at the time of publication. We recommend confirming times, dates and details directly before making any plans as details may be subject to change.
Image Source: supplied
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