Photography by Mark Roper ANDREW McCONNELL TROY WHEELER HOME COOKING FOR FRIENDS AND FAMILY HG.Meatsmith_Pages_FINAL.indd 3HG.Meatsmith_Pages_FINAL.indd 315/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 HOME COOKING FOR FRIENDS AND FAMILY HG.Meatsmith_Pages_FINAL.indd 2HG.Meatsmith_Pages_FINAL.indd 215/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt2 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt3 Photography by Mark Roper ANDREW McCONNELL TROY WHEELER HOME COOKING FOR FRIENDS AND FAMILY HG.Meatsmith_Pages_FINAL.indd 3HG.Meatsmith_Pages_FINAL.indd 315/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 HOME COOKING FOR FRIENDS AND FAMILY HG.Meatsmith_Pages_FINAL.indd 2HG.Meatsmith_Pages_FINAL.indd 215/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt2 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt3 How to use this book 8 Meatsmith: An introduction by Troy Wheeler 11 Hospitality: An introduction by Andrew McConnell 15 TO START Mortadella skewers with pine syrup 22 Prosciutto and persimmon 25 Roast chicken rillettes 26 Coal-roasted oysters with bacon and devilled vinaigrette 29 Pâté en croûte 30 Chopped livers 34 Garden pickles 37 How to make steak tartare Steak tartare 40 SOMETHING CASUAL Cheeseburger 44 Vitello tonnato 46 Glazed pork ribs with eggplant 48 Fried chicken sandwich 51 Mussel salad with cucumber and ’nduja 52 Xinjiang cumin goat skewers 54 Stuffed chicken wings 56 Bacon sandwich 59 How to make backyard pastrami Backyard pastrami 62 Pastrami sandwich 64 Pastrami plate 64 SALADS & VEGETABLES Fig and jamon salad 68 Grilled quail and freekeh salad 71 Lentil salad with saltwater duck, watercress and pickled walnuts 74 Roast partridge, farro and pickled black currant grapes 75 Fennel, celery heart and pecorino salad 76 CONTENTS HG.Meatsmith_Pages_FINAL.indd 5HG.Meatsmith_Pages_FINAL.indd 515/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 4HG.Meatsmith_Pages_FINAL.indd 415/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt4 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt5 How to use this book 8 Meatsmith: An introduction by Troy Wheeler 11 Hospitality: An introduction by Andrew McConnell 15 TO START Mortadella skewers with pine syrup 22 Prosciutto and persimmon 25 Roast chicken rillettes 26 Coal-roasted oysters with bacon and devilled vinaigrette 29 Pâté en croûte 30 Chopped livers 34 Garden pickles 37 How to make steak tartare Steak tartare 40 SOMETHING CASUAL Cheeseburger 44 Vitello tonnato 46 Glazed pork ribs with eggplant 48 Fried chicken sandwich 51 Mussel salad with cucumber and ’nduja 52 Xinjiang cumin goat skewers 54 Stuffed chicken wings 56 Bacon sandwich 59 How to make backyard pastrami Backyard pastrami 62 Pastrami sandwich 64 Pastrami plate 64 SALADS & VEGETABLES Fig and jamon salad 68 Grilled quail and freekeh salad 71 Lentil salad with saltwater duck, watercress and pickled walnuts 74 Roast partridge, farro and pickled black currant grapes 75 Fennel, celery heart and pecorino salad 76 CONTENTS HG.Meatsmith_Pages_FINAL.indd 5HG.Meatsmith_Pages_FINAL.indd 515/6/23 8:32 am15/6/23 8:32 am 1 ∕3 1 ∕8 HG.Meatsmith_Pages_FINAL.indd 4HG.Meatsmith_Pages_FINAL.indd 415/6/23 8:32 am15/6/23 8:32 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt4 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt5 TIME TO KILL Game tea 175 Oxtail Niçoise 176 Salt-baked chicken 178 Lamb barbacoa 181 Tripe with cuttlefish and ’nduja 184 Porchetta roast 186 Chicken ballotine, ricotta and grilled peaches 190 Zampone (stuffed pig’s trotter) 194 Last night’s roast chicken pie 197 Grilled ox tongue with anchovy sambal and curry leaf 198 Beef Wellington 200 Boudin noir terrine with green sauce and fried egg 204 Pork collar chop with sauce charcuterie 208 DUCK PARTY Crepes Parmentier and a caviar service 214 Glazed roast duck with Madeira sauce 215 Confit duck 218 Duck neck sausage 219 Braised peas and lettuce 222 Pomme purée 222 Parsnip, orange and vadouvan gratin 226 Duck parfait and vermouth jelly tarts 230 ONE GREAT DESSERT Crème caramel 236 STAPLE RECIPES Basic stock (for chicken, veal, beef or game) 242 Vegetable stock 242 Mayonnaise 243 Ranch dressing 243 Dijon mustard 243 Butter 244 Crème fraîche 244 Buttermilk 244 Clarified butter 244 Yoghurt 244 Glossary 247 Index 250 Acknowledgements 255 HG.Meatsmith_Pages_FINAL_HG.indd 7HG.Meatsmith_Pages_FINAL_HG.indd 727/6/23 11:00 am27/6/23 11:00 am 1 ∕3 1 ∕8 Bread salad 79 Charred sugarloaf cabbage with kombu butter 80 Jansson’s temptation 85 Asparagus with sauce bâtarde and dried olives 86 Carrots with smoked yoghurt 89 Tomato salad with shallot dressing 90 Broccolini with nettle pesto 92 Smoked pumpkin with chermoula 95 Salsify with maple butter 96 A BUTCHER’S PICNIC How to cook with fire 103 Mezcal cocktails 105 Flatbread and schmaltz 106 Grilled padrón peppers with bottarga 109 Veal liver sheftalia 109 Luganica sausages, roasted pepper sauce 114 Asado beef ribs with salsa roja 115 Cos lettuce with ranch dressing and mint 118 Potatoes cooked in coal 118 COMFORT FOOD A perfect roast chicken 125 Braised rabbit pot roast with dijon mustard, tarragon and shallots 126 Osso buco with risotto Milanese 129 Corned beef and colcannon with caper and parsley sauce 130 Boston butt, Parker House rolls, pickles and mustard greens 132 Lamb oyster chops in house marinade 137 Boudin blanc with white bean braise 138 How to grill a rib-eye, and the best sauces 141 Pepper sauce 144 Café de Paris butter 144 Diane sauce 145 Bordelaise sauce 145 Red wine sauce 145 Béarnaise sauce 145 LUNCH IN THE GARDEN Summer Cup 154 Lamb in the wood oven 155 Wood-roasted artichokes 160 Clams, bacon and lovage 161 Roast banana peppers with Tropea onions and rice pilaf 165 Baked zucchini and tarragon 165 HG.Meatsmith_Pages_FINAL_HG.indd 6HG.Meatsmith_Pages_FINAL_HG.indd 627/6/23 11:00 am27/6/23 11:00 am Meatsmith Txt 23-07-17 BlackYellowMagentaCyanText Black txt6 Meatsmith Txt 23-07-17 BlackYellowMagentaCyanText Black txt7 TIME TO KILL Game tea 175 Oxtail Niçoise 176 Salt-baked chicken 178 Lamb barbacoa 181 Tripe with cuttlefish and ’nduja 184 Porchetta roast 186 Chicken ballotine, ricotta and grilled peaches 190 Zampone (stuffed pig’s trotter) 194 Last night’s roast chicken pie 197 Grilled ox tongue with anchovy sambal and curry leaf 198 Beef Wellington 200 Boudin noir terrine with green sauce and fried egg 204 Pork collar chop with sauce charcuterie 208 DUCK PARTY Crepes Parmentier and a caviar service 214 Glazed roast duck with Madeira sauce 215 Confit duck 218 Duck neck sausage 219 Braised peas and lettuce 222 Pomme purée 222 Parsnip, orange and vadouvan gratin 226 Duck parfait and vermouth jelly tarts 230 ONE GREAT DESSERT Crème caramel 236 STAPLE RECIPES Basic stock (for chicken, veal, beef or game) 242 Vegetable stock 242 Mayonnaise 243 Ranch dressing 243 Dijon mustard 243 Butter 244 Crème fraîche 244 Buttermilk 244 Clarified butter 244 Yoghurt 244 Glossary 247 Index 250 Acknowledgements 255 HG.Meatsmith_Pages_FINAL_HG.indd 7HG.Meatsmith_Pages_FINAL_HG.indd 727/6/23 11:00 am27/6/23 11:00 am 1 ∕3 1 ∕8 Bread salad 79 Charred sugarloaf cabbage with kombu butter 80 Jansson’s temptation 85 Asparagus with sauce bâtarde and dried olives 86 Carrots with smoked yoghurt 89 Tomato salad with shallot dressing 90 Broccolini with nettle pesto 92 Smoked pumpkin with chermoula 95 Salsify with maple butter 96 A BUTCHER’S PICNIC How to cook with fire 103 Mezcal cocktails 105 Flatbread and schmaltz 106 Grilled padrón peppers with bottarga 109 Veal liver sheftalia 109 Luganica sausages, roasted pepper sauce 114 Asado beef ribs with salsa roja 115 Cos lettuce with ranch dressing and mint 118 Potatoes cooked in coal 118 COMFORT FOOD A perfect roast chicken 125 Braised rabbit pot roast with dijon mustard, tarragon and shallots 126 Osso buco with risotto Milanese 129 Corned beef and colcannon with caper and parsley sauce 130 Boston butt, Parker House rolls, pickles and mustard greens 132 Lamb oyster chops in house marinade 137 Boudin blanc with white bean braise 138 How to grill a rib-eye, and the best sauces 141 Pepper sauce 144 Café de Paris butter 144 Diane sauce 145 Bordelaise sauce 145 Red wine sauce 145 Béarnaise sauce 145 LUNCH IN THE GARDEN Summer Cup 154 Lamb in the wood oven 155 Wood-roasted artichokes 160 Clams, bacon and lovage 161 Roast banana peppers with Tropea onions and rice pilaf 165 Baked zucchini and tarragon 165 HG.Meatsmith_Pages_FINAL_HG.indd 6HG.Meatsmith_Pages_FINAL_HG.indd 627/6/23 11:00 am27/6/23 11:00 am Meatsmith Txt 23-07-17 BlackYellowMagentaCyanText Black txt6 Meatsmith Txt 23-07-17 BlackYellowMagentaCyanText Black txt7 HG.Meatsmith_Pages_FINAL.indd 9HG.Meatsmith_Pages_FINAL.indd 915/6/23 8:32 am15/6/23 8:32 am 8 1 ∕3 1 ∕8 NOTES ON MEAT CUTS All over the world there are many different names for the same cut of meat – we have endeavoured to provide clarification where needed. Different cultures use the same cuts for different cooking methods. There is no right or wrong, but it is important to understand how the piece of meat will react to different cooking methods. This way you will always get the best outcome. The breakdown of an animal also differs between cultures, and often it is tailored to the type of cuisine. Even though the cuts are the same, each cuisine uses different parts to add flavour and texture to dishes. A good butcher plays a big part in helping you find the right cut of meat to suit the type of dish you would like to cook – so don’t be afraid to ask for guidance. HOW TO USE THIS BOOK We created Meatsmith with the home cook in mind. This book has the same focus. It’s a book about a butcher and it includes meat in many recipes, but it’s not a book about butchery. There are a heap of good books for those who want to take it a step further and master the skills of breaking down a whole beast. Here we’re sharing different kinds of knowledge. Australian butcher shops have always been social places; they are places of knowledge as much as they are places to buy produce and ingredients. At Meatsmith, we’ve noticed that when someone buys a steak, they first ask what it is, then how much it is and the next question is: how do I cook it? That exchange of knowledge is a constant in the butcher shop environment and that makes recipes a constant in our daily life. It made sense to us to document and evolve those recipes and create a record of how and what we like to cook at home. What you will notice in this cookbook is that meat is not the hero ingredient in every recipe. Sometimes it’s just there as a seasoning or textural element with vegetables or grains or salads doing most of the heavy lifting. This reflects the way we like to eat, and the way more and more people are incorporating meat into their home cooking: using better-quality meat in smaller quantities, for both everyday meals and special occasions. We’ve created a loose sort of template, a modern, rounded, balanced approach to integrating meat into your cooking, whether it’s as a bit player or the star attraction. Another feature of our cookbook is that there are more recipes in it than are listed in the table of contents. There are recipes within recipes – for dressings, condiments, sauces, marinades – that can be used in other contexts. Together these things can constitute a cooking arsenal of pantry and fridge staples that can be applied in many different ways to many different ingredients. Experiment a bit, mix and match, create your own flavours. This is a book that contains something for all home cooks. There are quick, easy, accessible recipes you can cook every day and there are celebration and occasion recipes for when you have more time to roll up your sleeves and spend the day in the kitchen, pulling something amazing together for family and friends. It’s the way we like to cook at home. We hope you do too. – Troy and Andrew HG.Meatsmith_Pages_FINAL_HG.indd 8HG.Meatsmith_Pages_FINAL_HG.indd 827/6/23 9:58 am27/6/23 9:58 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt8 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt9 HG.Meatsmith_Pages_FINAL.indd 9HG.Meatsmith_Pages_FINAL.indd 915/6/23 8:32 am15/6/23 8:32 am 8 1 ∕3 1 ∕8 NOTES ON MEAT CUTS All over the world there are many different names for the same cut of meat – we have endeavoured to provide clarification where needed. Different cultures use the same cuts for different cooking methods. There is no right or wrong, but it is important to understand how the piece of meat will react to different cooking methods. This way you will always get the best outcome. The breakdown of an animal also differs between cultures, and often it is tailored to the type of cuisine. Even though the cuts are the same, each cuisine uses different parts to add flavour and texture to dishes. A good butcher plays a big part in helping you find the right cut of meat to suit the type of dish you would like to cook – so don’t be afraid to ask for guidance. HOW TO USE THIS BOOK We created Meatsmith with the home cook in mind. This book has the same focus. It’s a book about a butcher and it includes meat in many recipes, but it’s not a book about butchery. There are a heap of good books for those who want to take it a step further and master the skills of breaking down a whole beast. Here we’re sharing different kinds of knowledge. Australian butcher shops have always been social places; they are places of knowledge as much as they are places to buy produce and ingredients. At Meatsmith, we’ve noticed that when someone buys a steak, they first ask what it is, then how much it is and the next question is: how do I cook it? That exchange of knowledge is a constant in the butcher shop environment and that makes recipes a constant in our daily life. It made sense to us to document and evolve those recipes and create a record of how and what we like to cook at home. What you will notice in this cookbook is that meat is not the hero ingredient in every recipe. Sometimes it’s just there as a seasoning or textural element with vegetables or grains or salads doing most of the heavy lifting. This reflects the way we like to eat, and the way more and more people are incorporating meat into their home cooking: using better-quality meat in smaller quantities, for both everyday meals and special occasions. We’ve created a loose sort of template, a modern, rounded, balanced approach to integrating meat into your cooking, whether it’s as a bit player or the star attraction. Another feature of our cookbook is that there are more recipes in it than are listed in the table of contents. There are recipes within recipes – for dressings, condiments, sauces, marinades – that can be used in other contexts. Together these things can constitute a cooking arsenal of pantry and fridge staples that can be applied in many different ways to many different ingredients. Experiment a bit, mix and match, create your own flavours. This is a book that contains something for all home cooks. There are quick, easy, accessible recipes you can cook every day and there are celebration and occasion recipes for when you have more time to roll up your sleeves and spend the day in the kitchen, pulling something amazing together for family and friends. It’s the way we like to cook at home. We hope you do too. – Troy and Andrew HG.Meatsmith_Pages_FINAL_HG.indd 8HG.Meatsmith_Pages_FINAL_HG.indd 827/6/23 9:58 am27/6/23 9:58 am Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt8 Meatsmith Txt 23-07-17 Text BlackBlackYellowMagentaCyan txt9 Next >