Just a few of my favourites;

Trev’s Bacon Wrapped Roast Beef

1 X roasting beef, (big slab of rump works great)
3 tb Dijon mustard
½ ts thyme leaves, dried
½ ts cracked pepper
6 sl bacon
1 med onion, sliced
1 x large oven bag

Directions:
1) Pre heat oven to a low heat
2) Cut slits in the top of the roast to allow bacon drippings to penetrate. (Cross hatch works well)
3) Spread mustard evenly over the entire roast
4) Sprinkle thyme leaves and cracked pepper over the top of the roast
5) Scatter some onion over roast
6) Wrap roast tightly with bacon slices (toothpicks or string will work)
7) Prepare oven bag
8) Place roast inside oven bag with the rest of the onion and place on oven dish and place in oven (2kg roast cook for 4hrs approx at about 150C depending on oven)
9) When roast is cooked remove from bag & set aside covering with foil
10) Use juices from the bag to make gravy
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HOT BREAD DIP
(Created by Trev)

INGREDIENTS:
1 pack of 250gm cream cheese
2 cups of sour cream
2 cups of grated tasty cheese
400 grams of diced bacon
1 onion
2 cloves of garlic
3 teaspoons (approx) of fresh chopped chives
1 round cob loaf

METHOD:
Cook bacon & set aside. Dice onion & cook through till it changes colour, then set aside. Combine cream cheese, sour cream, cheese, bacon, & onion. Mix well in mixing bowl. Crush garlic and add with chopped chives. Cut top of cob loaf, (one thick slice). Scoop out bread leaving shell. Tear bread into bite size portions and set aside. Fill loaf with dip mixture and cover with the cut slice of bread. Wrap in foil and cook in oven at 180 degrees C for 35 minutes. Remove from oven and remove foil. Take of lid and tear lid into pieces. Return to oven with bread pieces on a tray to crisp up for a further 10 minutes.
Serve immeadiately and enjoy. (more bread may be needed to crisp, in which case I recommend 4 long rolls torn into bite size pieces)

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Trev’s Spicy Sausage Rolls

Ingredients:
250gm sausage mince
250gm lean minced beef
4 spring onions finely chopped
1 clove garlic, crushed
1 tablespoon of tomato paste
1 tablespoon of BBQ sauce
2 teaspoon of sweet chili sauce
1 teaspoon of mixed Italian herbs
1 teaspoon of Moroccan spice
2 Thai chili’s
1/3 cup of stale bread crumbs
1 egg lightly beaten
tobascco sauce to taste
salt & pepper to taste.
Plus:
3 sheets of puff pastry
1 extra egg lightly beaten for pastry

1) Combine all ingredients and mix well
2) Cut pastry sheets in halves. Spoon 1/6 of the mince mixture down one long side of each piece of pastry. Brush edges with a little extra egg. Roll pastry over to enclose filling. Brush tops with egg. Cut length into six even pieces. Place rolls, seam side down on to baking paper lined oven tray.
3) Cook in a moderate hot oven, 190C, for about 20 minutes, or until golden & cooked through.

· Use your favorite spice instead of Moroccan. Also you can use Gourmet Garden’s mixed herbs, it’s fresh from a tube, most convenient.
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Lime Garlic Chicken
Seasoned chicken breasts sautéed with butter and garlic and topped with a squeeze of fresh lime.
(Scaled to make 1 serving)

¼ cup flour
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 – ½ skinless, boneless chicken breast halves – cut into strips
¼ cup of butter
1 clove of garlic, diced
¼ lime
Lemon pepper to taste

Directions:
1) Mix flour, salt & pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
2) Melt butter in a large pan over medium heat. Add garlic and sauté 3 to 4 minutes, until it starts to change colour. Sauté coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.
3) Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.

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TUNA & MUSHROOM STUFFED TOMATOES
(Created by Trev)

Ingredients:
6 large tomatoes
Salt & pepper
30g butter
3 tbsp plain flour
300ml milk
250gm tuna (flaked)
6 mushrooms (diced)
½ green capsicum (diced)
1 brown onion (diced)
100gm cheddar cheese, grated

Preparation:
Heat oven to 190C.
Sauté onions. Capsicum and mushrooms until flavour released and colour turned. Remove from pan and set aside.
Cut tops off tomatoes. Hollow each one out, removing seeds and some flesh. Sprinkle lightly with salt inside and turn upside down to drain.
Meanwhile, heat butter and stir in flour. Off heat, whisk in milk. Return to heat and bring to boil, whisking continuously, until smooth and thickened. Remove from heat. Stir in tuna, mushrooms, capsicum, onions and half the cheese. Season. Divide mixture into tomato shells. Sprinkle with remaining cheese.
Bake for 15 minutes until topping is golden brown.
Serve on a bed of tomato flavoured noodles or rice.
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Trev’s Maple Beef Fillet with Baked Onions

Ingredients:
1 to 1.5 kilo of beef fillet or whole rump.
12 small onions
Salt
Fresh ground black pepper
3 tablespoons of wholegrain mustard
200ml of maple syrup

Gravy:
2 tablespoons of plain flour
½ cup of dry white wine (use something that you would drink. A good excuse to open a bottle in fact)
1 cup of beef stock
Salt & fresh ground black pepper

1) Pre-heat oven to 120C – 150C. Put beef in a large baking dish with onions. Season with salt & pepper. Mix mustard with 1 tablespoon of maple syrup. Spread over beef, to coat well. Pour remaining syrup over onions. Cover with foil. Bake for 3 hours approx basting every hour. Ovens vary so always check beef whist cooking.
2) Gravy: Mix flour with 3 tablespoons of pan juices. Place in a pan over a low heat. Add wine & stock & stir until thickened. Season with salt & pepper.