Latest news with #HaydenQuinn
7NEWS
08-07-2025
- Entertainment
- 7NEWS
Hayden Quinn shares his perfect winter warmer, slow-cooked beef shank with creamy polenta
Hayden Quinn is a cook and TV personality. Quinn recently appeared on Dancing With The Stars on Channel 7. Taste of Australia is Hayden's current TV show which airs on 7 and 7Plus. He's currently in series break but will be showcasing one of the delicious recipes from the show. He will be cooking slow-cooked beef shank with polenta. Recipe below: Slow Cooked Beef Shank with Polenta Ingredients 1 x Our Cow Beef Shank 1 large brown onion, chopped1 head garlic, halved2 carrots, cut in large chunks2 sticks celery, cut in large chunks1 bay leaf5 sprigs thyme 2 sprigs rosemary1 can New England Brewing Co Grandad Brown12 whole button mushrooms1L beef stock (enough to cover the shank) Polenta 250g instant fine polenta*1L full cream milk2 bay leaf200g Western Star salted butter 1 cup parmesan, finely grated Sea salt, to taste Notes * Polenta can be substituted with mashed potatoes. Method Step 1. This recipe can be cooked in a variety of ways - in a campfire (like what we did), on the stovetop, in the oven, in a slow cooker or even in the pressure cooker. The process is all basically the same, the main differences will be in the cooking times. Step 2. Preheat oven to 160C. In an extra large oven proof pot or dish, brown off the beef shank on all sides. Remove from pan and set aside. Next cook off the onion, garlic, carrots, celery until aromatic and onions have softened slightly. Next add herbs and full can of beer. Stir well to combine and simmer for 2-3 mins to cook off alcohol. Add mushrooms and stir through. Step 3. Add shank back to the pot and pour over stock to cover. Bring to a simmer and then place in the oven and cook for five and a half hours or until the shank is falling apart and dripping off the bone. Step 4. Once cooked, gently remove the shank from the pot and cover with foil. Place the pan over high heat and simmer rapidly to reduce. Step 5. Cook the polenta by bringing milk to a gentle simmer with bay leaves. Once to heat, gently rain in the polenta ensuring you are stirring constantly. Once all the polenta has been added and begins to thicken, remove from heat and add butter and parmesan, whipping vigorously with a wooden spoon until all incorporated. Serve polenta onto a large serving dish. Step 6. Serve shank onto the bed of polenta, reserving sauce to dress meat with on the plate when serving individual portions.
ABC News
20-06-2025
- Lifestyle
- ABC News
Secrets to the perfect winter roast. Four cooks share their tips
There's something comforting about the smell of a roast wafting through the house on a chilly day. It's an investment of time and ingredients, which can make it daunting. Chefs and cooks share their tips and tricks to nail the perfect winter roast at home, from meats to vegetarian options. If you ask chef Matt Golinski, based on the Sunshine Coast/Kabi Kabi lands, there is nothing easier (or tastier) during winter than a slow-roasted lamb shoulder. "Really, all you're doing is just throwing it into a tray," he says. "It's probably simplest bit of cooking you'll ever do." He recommends: If you love a good pork crackling and are a beginner, try chef and cookbook author Hayden Quinn's crispy pork shoulder with green apple slaw. He recommends: Nipun Liyanapathirana creates cooking videos for social media and adds a tasty twist to a traditional beef roast. While you're not cooking a whole chunk of meat, his Sri Lankan spiced beef roast (similar to the popular Kerala beef fry) is "hearty, comforting, and full of depth and flavour". "It gives you the same exact finish as a typical roast, but the preparation and techniques used is completely different," he says. His technique means the meat is unlikely to be overcooked. He recommends: Alice Zaslavsky, a cookbook author and host of A Bite To Eat with Alice, has previously shared her favourite tips for the perfect roast chicken with ABC Lifestyle. Her favourite method is "the dry-and-hot" (dry brine and hot oven). She recommends: Vegetarians and vegans fear not, Hetty Lui McKinnon has many recipes for veggie-forward winter roasts that she has shared with us previously. "I remember a time when the non-meat option on a feasting table was lentil loaf," the food writer and cookbook author says. "Luckily, food has evolved, and a show-stopping vegetarian main can now be as exciting as anything else on the table." She recommends: She has recipes for a stunning roast butternut pumpkin and a whole roasted red cabbage with a maple glaze, which can become the star of your next meat-free celebration table.
