Here at rogue Homme we most definitely love our Meat but we also love a challenge, so from the 24th of September to the 30th we’ll be aiming to go Meat Free and raise funds for some great causes.
The campaign aims to get Australians thinking and talking about meat consumption and production.
It’s the sixth year Meat Free Week has run in Australia and support for the cause has continued to grow with international celebrities and cooks including Paul, Mary, and Stella McCartney, of Meat Free Monday, Anna Jones, Bruno Loubet and our own Hetty McKinnon, Simon Bryant and Rowie Dillon behind it.
There is convincing evidence that a high consumption of red meat and processed meat increase bowel cancer risk.
Studies show that bowel cancer risk increases by 12% per 100g of red meat consumed per day and by 16% per 50g of processed meat consumed per day.
For Meat Free Week, Australians are encouraged to skip meat for seven days and fundraise for one of three charities, including Bowel Cancer Australia, World Animal Protection and Sustainable Table, while raising awareness of the impact a high consumption of meat can have on our health, the environment and animal welfare.
Bowel Cancer Australia’s National Community Engagement Manager Claire Annear said the campaign was created to give people an opportunity to think about how much meat they eat and the impact that consuming too much meat can have.
“Although Australia ranks among the top in the world when it comes to meat consumption, research shows 95% of us don’t eat enough fruit and vegetables.”
“By taking part in Meat Free Week we hope people will consider how much meat they’re eating during the other 51 weeks in the year and be in a better position to make more informed choices.”
Everyone is invited to take the Meat Free Week challenge and discover how easy it is to make little changes that can create a big difference.
For more details, meat-free recipe ideas and to sign up, visit
meatfreeweek.org
To help you get through the week we have a few delicious meat free recipes thanks to our friends at Donna Hay you can whip up for some sustenance.
Meat Free Week: Donna Hay’s studio pasta
400g dried spaghetti
1½ tablespoons extra virgin olive oil
4 long red chillies, deseeded and shredded
⅓ cup (65g) salted baby capers, rinsed
2 tablespoons finely grated lemon rind
3 cloves garlic, thinly sliced
150g rocket (arugula), shredded
⅓ cup (80ml) lemon juice
sea salt and cracked black pepper
finely grated parmesan, to serveCook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain and keep warm. Heat the oil in a medium non-stick frying pan over high heat.
Add the chilli and capers and cook for 30 seconds or until crisp. Add the lemon rind and garlic and cook for a further minute or until golden.
Add the pasta, rocket, lemon juice, salt and pepper and gently toss to combine. Divide between bowls and sprinkle with parmesan to serve.SERVES 6.
Fried eggs with corn fritters and chilli sauce
½ cup (125ml) buttermilk
¾ cup (105g) self-raising (self-rising) flour
1 teaspoon bicarbonate (baking) soda
1 egg, separated
1 clove garlic, crushed
2 cobs corn, kernels removed
2 green chillies, finely chopped
2 green onions (scallions), thinly sliced
1 cup (20g) baby spinach leaves, shredded
sea salt and cracked black pepper
⅓ cup (80ml) vegetable oil
1 cup micro (baby) purple shiso leaves, plus extra to serve
4 eggs
2 tablespoons sriracha
1 teaspoon sesame oil
1 teaspoon mirin (Japanese rice wine)
micro (baby) lemon balm leaves, to serve
crispy fried eschalots (French shallots), to serve
shichimi togarashi, to servePlace the buttermilk, flour, bicarbonate of soda, egg yolk, garlic, corn, chilli, onion, spinach, salt and pepper in a medium bowl and mix to combine. Place the eggwhite in a large bowl and whisk to stiff peaks. Fold the eggwhite through the buttermilk mixture.
Heat 1 tablespoon of the vegetable oil in a large, non-stick frying pan over high heat. Spoon ⅓ cup of the fritter mixture into the pan, spreading to a 20cm fritter. Sprinkle with ¼ cup of the shiso and cook for 2 minutes on each side. Repeat with the oil, fritter mixture and shiso. Set aside and keep warm.
Wipe the pan clean with paper towel. Heat the remaining oil in the pan over high heat. Crack 2 of the eggs into the pan and cook for 3 minutes or until the white is cooked and the yolk is still runny. Repeat with remaining eggs. Place the sriracha, sesame oil and mirin in a small bowl and mix to combine.
Divide the fritters and eggs between 4 plates. Drizzle with the sriracha mixture and top with the lemon balm, extra shiso, fried eschalots and shichimi togarashi to serve.
Serves 4.
Supergreen Frittata
2 tablespoons extra virgin olive oil
1 onion, thinly sliced
sea salt and cracked black pepper
2 bunches broccolini, finely chopped
8 eggs, lightly beaten
1½ cups (375ml) single (pouring) cream
100g cavolo nero, trimmed
Preheat oven to 200°C (400°F). Heat the oil in a large, heavy-based ovenproof frying pan over high heat. Add the onion, salt and pepper and cook for 6 minutes or until golden. Add the broccolini and cook for 3 minutes or until just tender. Place the eggs, cream, salt and pepper in a large bowl and whisk to combine. Pour into the pan and top with cavolo nero. Place in the oven and cook for 15–18 minutes or until golden and just set.
Serves 4.
Remember it’s for an awesome cause and it’s also great for you body…
Words by Editor – Arrnott Olssen
