Redefine Meat Smashed "Lamb" Hot Cross Bun

Caper aioli, fennel slaw and watercress

Yield: 4 servings

Time: 30 minutes 

Difficulty: Moderate

Smashed Lamb burgers

250g Redefine Lamb kebab mince, defrosted 

Olive / cooking oil

Salt & pepper

Caper Aioli

100ml vegan mayonnaise

1 lemon, zested & juiced 

15ml dill chopped finely

30ml capers roughly chopped

Salt & pepper to taste

Fennel Slaw 

1 fennel bulb, finely sliced (keep the tops of the fennel to add to the slaw) use a mandolin 

60ml olive oil

30ml lemon juice

5ml mint, roughly chopped

5ml parsley, roughly chopped

Salt & pepper 

Assemble

4 hot cross buns 

30g watercress

Preparation

    1. Add mayonnaise, lemon zest and juice, chopped dill and capers in a small mixing bowl. If needed, add a pinch of salt. Mix everything to prepare the sauce.

    2. In a large bowl, whisk together oil and lemon juice. Add sliced fennel, mint and parsley. Toss to coat, and rest for about 15 minutes to allow the fennel to wilt and the flavours to meld. Check the seasoning and adjust as needed.

    3. Add the lamb mince to a mixing bowl, season with salt and pepper, form into 4 even balls approx. 60-65g each.

    4. Pre-heat a large frying pan on a medium-high heat, add a splash of oil to the pan once hot. Add the lamb balls to the pan and using the back of a large spatula push down to form smashed patties. Allow to caramelise nicely (approx. 3 minutes per side - try avoiding turning to soon), turn then cook on the opposite side. Once cooked remove from the heat and allow to rest while you assemble the burgers. 

    5. While the burgers are cooking halve the hot cross buns and gently toast in a toaster or under the oven grill. To assemble add a generous amount of the caper aioli to each side of the toasted buns, on the bottom of the bun, add water cress and the dressed fennel slaw, add the cooked smashed patty, finish with the top of the bun. 

Redefine Easter Lamb Pie

Served with minted spring peas 

Yield: 6 servings

Time: 1hr 30 mins

Difficulty: Moderate

Easter Lamb Pie

250g Redefine Lamb Kofta Mix, defrosted 

120ml red wine

60ml olive oil

1 bay leaf

1 rosemary sprig

250ml tomato sauce / pasta base, store bought

1 vegetable stock, gel pack

5ml gravy browning 

1 shortcrust pastry pack (vegan) 

30ml soy cream / milk alternative 

Minted Peas

450g spring peas / petit pois 

60ml olive oil

1 lemon, juice and zest

2 fresh mint sprigs

Salt & pepper

Preparation

    1. Heat a large frying pan on a medium-high heat, once the pan is hot adding the oil. Then add the Redefine Lamb Kofta Mix. Allow to caramelise, working the mince to avoid the mince clumping together.

    2. Add the tomato sauce base, vegetable gel stock pot, browning gravy, rosemary and bay leaf. Bring the sauce to the boil, then reduce to a simmer. Allow the sauce base to reduce to desired consistency, remove from heat and check the seasoning.

    3. Preheat the oven to 200°C/180°C fan. Remove the dough from the fridge. Roll out ⅔ of the pastry on a lightly floured surface to twice the diameter of a 26cm round pie dish or baking tin, then place the dough into the tin and carefully push down into the corners of the tin evenly. Place the base in the fridge to chill. Roll the remaining pastry and cut out a piece slightly larger than your base, this will be the lid.

    4. Once the lamb base has cooled add to the chilled pie base, top with the pastry lid and crimp the sides to seal. 

    5. Brush the top of the pie with soy cream, use a sharp knife make 2 holes in the centre of the pie and top with nigella seeds, cracked salt and pepper.  Place into the pre-heated oven and bake for 20-30 mins, or until golden brown. Remove the pie from the oven and leave to stand for 10 mins before slicing.

    6. Add salt to a saucepan of water and bring it to a boil. Add the peas and mint sprig. Bring back to the boil, then lower the heat and simmer for 3 to 4 minutes until the peas are just tender.

    7. Drain the peas. Return them to the saucepan and toss them with olive oil, lemon juice and zest, freshly cracked salt and black pepper. Transfer to a warmed serving dish and garnish with chopped mint.

    8. To serve portion the pie and serve with a side of minted spring peas.

https://www.redefinemeat.com

The idea of a "lamb" hot cross bun is certainly not something That's Food and Drink had ever thought of before, but it does make perfect sense, seeing the connections between lamb, Hot Cross Buns and Easter.

Previous only available on restaurant menus, now you can Redefine Meat, too!

Because they have just launched into UK retail for the first time with Ocado.com.

Redefine Meat are the plant-based meat brand pioneering new-meat product for meat lovers, veggies and vegans alike. Previously, only available on restaurant menus, their first ever retail launch now makes it possible for shoppers to recreate their favourite meaty dishes, at home.

And what makes it even more tempting is the fact that throughout most of Veganuary (until 23rd January to be precise) Redefine Meat products will be 50% off on Ocado!

What do you do with Redefine Meat products? Redefine Meat have very kindly asked That's Food and Drink to share their Veganuary feasting recipes with our readers.

This January, take on Veganuary with a meatless twist. Redefine Meat’s New-Meat range from Ocado makes it even easier to eat plant-based meals without sacrificing on either flavour and texture. 

Try the warming chilli con carne, an easy one pan recipe that will have the whole family looking for seconds or the lamb kebabs that are perfect for your Friday nights in this January. The classic premium burger will have you salivating with a combination of melting cheese, pickles and red onion to make the perfect vegan burger, and there’s the showstopping steak and ale pie that makes for the ultimate winter warmer. 

Give Veganuary a go with a little helping hand from Redefine Meat’s step by step recipes.

Chilli Con Carne

Ingredients

1 package Redefine Beef Mince (250 g), defrosted

2 tbsps. (30 ml) oil

½ (60 g) medium onion, diced

1 (6 g) clove of garlic, chopped

1 (20 g) red chili, diced

1/2 tbsp. (8 g) tomato paste

1 cup (200 g) of chunky tomatoes

A pinch (1 g) of cayenne pepper

A pinch (1 g) of paprika powder

A pinch (½ g) of chili powder

Salt and pepper to taste

A pinch (3 g) of sugar

Tabasco

2/3 cup (120 g) kidney beans (canned)

1/4 cup (50 g) corn (fresh or canned) 

Method

    1. Heat oil in a large skillet or frying pan over medium-high heat. Sauté the onion and garlic until translucent. Add the Redefine Beef Mince and stir well, separating any clumps of mince. Cook for 9 minutes. You may refer to the cooking instructions found on the product packaging as a guide. 

    2. Add paprika, tabasco, cayenne, chili, salt, and pepper. Mix well 

    3. Add peppers and tomato paste to the pan. Stir for 3-5 min.  

    4. Add tomatoes to the pan and season with sugar to balance the acidity of tomatoes. 

    5. Shortly before the end of the cooking time, remove the beans and corn from the can, rinse thoroughly and add to the meat mixture. Cook them for just a few minutes.  

    6. Correct seasoning to taste.  

    7. Serve the Chili sin carne in a deep plate or bowl, with a crusty baguette, tortillas or nachos. 

    8. Bon Appetite! 

Lamb Kabab

Ingredients 

1 pack of Redefine Meat Lamb Kofta mix

1 Skillet Pita bread (see recipe below)

Tahini-Yogurt

70g (1/4 cup) tahini

40g *yogurt (1 1/3 fluid oz)

10 ml (2 tsps.) lemon juice

20 ml (1 tbsp plus 1 tsp) water

1 g (1/16 tsp) citric acid

Salt and pepper, to taste

Onions in Sumac

50g (1/2 medium) red onion

5g (1 tsp) sumac

20 ml (1 ½ tbsp) vinegar

Salt and pepper, to taste

Charred Tomatoes

2 ripe medium tomatoes

Olive oil, to taste

Salt, to taste

Skillet Pita Bread

280g (2 1/3 cups) all-purpose flour

3g (1/2 tsp) instant yeast

6g (1 tsp) sugar

240 ml (1 cup) hot water

4 ½ g (3/4 tsp) salt

15 ml (1 tbsp) olive oil 

Method

    • Mix all the ingredients for the tahini-yogurt in a small bowl. Taste and adjust the seasoning to your liking. Transfer the prepared sauce to a squeeze bottle and set aside.

    • Prepare the sumac onions. Finely slice the onions and in a small bowl mix with the sumac and vinegar. Taste and adjust the seasoning to your liking. Put aside for later. (The sumac onions can be prepared ahead of time and stored under refrigeration).

    • Charred Tomatoes: Core the tomatoes and cut into 6 pieces. Place the tomatoes on a flameproof dish or surface.  Using a blow torch, char till brown, but not burnt.

    • Grill or broil the kebabs over medium heat for 4 ½ minutes on each side.

    • Place the skillet pita on a serving dish and spread with a generous amount of tahini-yogurt. Place the cooked kebabs on top. Garnish with sumac onions, and charred tomatoes. Serve.

For Skillet Pita Bread (Laffa)

    • In a stand mixer fitted with a dough hook, knead all the ingredients at low speed for 10 minutes.

    • Place the dough in a clean, dry bowl, cover with a towel, and let rise for an hour.

    • Quarter the dough and form into four balls.  Let the dough balls rest for 10 minutes, covered and on a lightly floured surface.

    • Roll each ball into a circle 3 mm (1/10 of an inch) thick.

    • Heat a skillet or griddle on high until the pan smokes. Cook the pita on the red-hot pan one minute per side.

    • When ready, remove each pita from the skillet, and immediately place in a plastic bag until ready to use.

Premium burger 

Ingredients

1 package Redefine Premium Burger (2 burgers, 120 g each), frozen

2 hamburger buns

2 tbsps. (30 ml) neutral oil

1 cup (200 g) red onion, sliced

1/2 cup (100 ml) cider vinegar

2 dill pickles, sliced

1/2 cup (100 g) cheddar sauce (any commercially available)

1/2 tsp. (3 g) coarsely grounded black pepper

Preparation

    1. Mix the sliced red onions and vinegar in a small bowl. Cover and set aside for 30 minutes. 

    2. Mix the coarsely ground black pepper with the cheddar sauce in a small bowl and set aside. 

    3. Heat the oil in a frying pan over medium-high heat. Cook the burgers for 10 min in a covered pan, flipping them from time to time, until they are nicely browned and cooked through. You may refer to the cooking instructions found on the product packaging as a guide. 

    4. Build the burger. Spread both sides of the buns with the cheddar sauce. Place a cooked burger on the bottom half of each bun and layer with onions and pickle slices. Top with the other halves of the buns and serve. 

    5. Bon Appetit!

Lasagne

Ingredients

1 package Redefine Beef Mince (250 g), defrosted

7 sheets of lasagna sheets (ready to use)

2.5 cups (600 g) Polpa tomatoes

1 small onion, diced small

2 cloves of garlic, minced

1/4 cup (60 ml) dry red wine / vegetable stock

1 tbsp. (15 ml) olive oil

1/6 tsp. dried thyme

1/6 tsp. dried oregano

1/3 tsp. maple syrup / brown sugar

1.5 tbsps. finely chopped parsley leaf

1/3 tsp. sea salt

1/6 tsp. coarsely ground black pepper

2 cups (200 g) grated mozzarella / vegan cheese

Bechamel Sauce:

1 L whole milk / vegan milk (unsweetened)

¾ cup (90g) all-purpose flour

1 large egg (to be 100% Vegan, substitute the egg with 4 tsp. of ground chia seeds dissolved in one cup of water. Use vegan dairy products, instead.)

1 tsp. (2 g) ground nutmeg

Preparation

    1. Prepare the new-meat sauce. Heat the olive oil in a large skillet over medium/high heat. Add the diced onion and Redefine Beef Mince. Cook for 9 minutes making sure that the new-meat does not clump, but browns evenly and the onions become soft and translucent.  You may refer to the cooking instructions found on the product packaging as a guide. 

    2. Strain off any liquid in the pan and return to the heat. Add the garlic to the new-meat and onions, sauté for one minute. 

    3. Add the red wine and cook for two minutes. Stir in the tomatoes, salt, pepper, maple syrup and chopped parsley. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Remove from heat and keep warm till ready to build your lasagna. 

    4. Prepare the bechamel. Place all the sauce ingredients in a deep sauce pan. With a whisk, constantly stir the sauce over low heat, cooking until the bechamel has thickened and is smooth. Remove from heat. Pass the sauce through a fine mesh strainer into a bowl. Reserve and keep warm. 

    5. Build your lasagna. Preheat an oven to 180° C. Prepare the lasagna sheets al dente, according to the package directions. 

    6. Prepare the lasagna. Lightly grease a 9 x 13 cm baking dish with olive oil. Line the bottom with a single layer of cooked lasagna sheets. Spread ½ a cup of the reserved new-meat sauce evenly over the sheets of lasagna. Cover with a single layer of lasagna sheets. Spread ½ a cup of new-meat sauce evenly on top. Sprinkle with grated mozzarella and top with half of the reserved bechamel, spreading evenly. Repeat this process using all the lasagna sheets and mince filling, end by topping the lasagna with the remaining half of the bechamel and mozzarella. 

    7. To prevent sticking during baking, skewer the lasagna with toothpicks. Tent the lasagna with a sheet of aluminum foil supported by the toothpicks, making sure the foil is not pressing up against the top of the lasagna. Seal the lasagna around the edges and bake in the preheated oven for 45 minutes. 

    8. Remove the foil from the lasagna and bake for an additional 3-5 minutes, or until the top is bubbling and golden brown. Serve. 

    9. Bon Appetit! 

Rendang Pulled Pork

Ingredients

1 package Redefine Pulled Pork (200 g), defrosted

2 tbsps. (30 g) oil

1.5 (225 g) onions, chopped

1 cloves of garlic (7 g), chopped

1 packet (45 g) of rendang curry paste (Boemboe)

1 tsps. (7 g) sambal (or other hot sauce)

1 3/4 cups (400 ml) coconut milk

2 kaffir lime leaves

1 slice 3.5 inch (28 g) of fresh ginger

1 lemongrass stalk (Sereh) (55 g), braised

Salt to taste

1/2 (13 g) red chili, sliced

1 lime, cut to wedges

2 tbsps. (2 g) coriander

Preparation

    1. Prepare the rice according to the instructions on the package 

    2. Heat the oil in a large skillet over medium-high heat. Sauté the onion until transparent. Add the Redefine Pulled Pork and cook, stirring until browned (about 5-9 minutes.) You may refer to use the cooking instructions found on the product packaging as a guide. Add garlic at the last minute. 

    3. Add the curry paste, sambal, coconut milk, lime leaves, ginger and lemongrass stalk. 

    4. Let the rendang simmer gently for 15 minutes. 

    5. Season the rendang with a bit of salt. 

    6. Remove the lime leaves, lemongrass stalk, and ginger before serving. 

    7. Optionally, add more sambal to taste. 

    8. Serve the stewed new-meat rendang with rice, red chili, lime and fresh coriander. 

    9. Bon Appetit! 

Steak and ale pie

Ingredient

1 package Redefine Pulled Beef (200g), defrosted

2 tbsps. (30 ml) mild vegetable oil

1.5 cup (200 g) onion, finely chopped 

3/4 cup (85 g) carrot, finely chopped 

2.5 tbsps. (20 g) garlic, finely chopped 

1 bay leaf 

3 juniper berries, crushed  

Salt and freshly ground black pepper 

2.5 tbsps. (20 g) flour,  to thicken the sauce

2.25 tbsps. (30 g) tomato paste 

1 cup (250 ml) Guinness, stout, porter, or bitter dark beer (or beef stock for an alcohol-free alternative) 

1 slice of bread, spread with English / Dijon mustard 

1 rosemary sprig 

Pie Assembly 

1 Kg store-bought short crust pastry * 

2 egg yolk *

1 tbsp. milk *

*To make this recipe vegan, use a plant-based alternatives for the dough or milk. Substitute the egg with 4 tsps. of ground chia seeds dissolved in one cup of water.

Preparation

Making The New-meat Filling   

    • Heat the oil in a large skillet over medium-high heat. Add the Redefine Pulled Beef and cook, stirring, till browned, about 6 minutes. You may refer to use the cooking instructions found on the product packaging as a guide. Set aside. 

    • In a clean saucepan heat 2 tbsps. of oil. Add onion and carrot and cook, stirring occasionally, until they begin to soften, for 5-7 minutes. Then add the garlic, bay leaf and crushed juniper berries.   

    • Add the flour to the vegetable base oil and allow to cook through and absorb all the fats and moisture.   

    • Stir in the tomato paste. Pour in the beer and use a wooden spoon to stir and scrape up any browned bits from the bottom of the saucepan.  

    • Bring to a boil and then add the slice of bread with the mustard, and the rosemary sprig. Stir until the bread falls apart, 2-5 minutes.  

    • Reduce the temperature to a simmer and allow to cook until ¼ of the moisture has reduced.   

    • Add the cooked pulled beef and mix to combine. Cook for an additional more minutes.  

    • Remove from the heat and allow the filling to cool. 

    • Preheat the oven to 180°C and grease the pans.  

    • Set aside 1/3 of the pastry for the lids. Roll out the remaining pastry on a floured work surface until 3 mm (about 0.12 in) thick. Roughly cut the pastry into 4 or 6 pieces, depending on the size and number of pie pans you are using. Each piece should be slightly larger than the size of the pans. Gently lift each piece of pastry over a pan and let it sink into the base. Let the excess dough hang over the edge to help attach the pastry lid. Gently use your fingers to press the edges into the tins.  

    • Roll out the pastry for the lids until large enough to cover the pies and fill the pies with the cooled pie filling.  

    • Place a piece of pastry on top of each pie and use a sharp knife to cut the excess pastry from the base and top. Squeeze the edges together so that the pies don’t open during baking.  

    • In a small bowl mix together milk and egg. Brush the top of each pie with the egg wash / vegan alternative.  

    • Bake until the pies are golden brown, 45-65 minutes. You can also freeze the unbaked pies and bake them straight from the freezer. Let cool slightly before serving. serve warm. 

    • Bon Appetit! 

To learn more visit https://www.redefinemeat.com.