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Does eating ham, bacon and beef really increase your risk of developing type 2 diabetes?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/duane-mellor-136502">Duane Mellor</a>, <a href="https://theconversation.com/institutions/aston-university-1107">Aston University</a> That lunchtime staple, the humble ham sandwich, has come in for a bashing in the press recently. According to <a href="https://www.theguardian.com/society/article/2024/aug/20/two-slices-of-ham-a-day-can-raise-type-2-diabetes-risk-by-15-research-suggests">many</a> <a href="https://www.dailymail.co.uk/health/article-13761253/Eating-ham-daily-linked-increase-risk-diabetes.html">reports</a>, eating two slices of ham a day can increase your risk of developing type 2 diabetes. But what’s the science behind these headlines? The research offers a more complex picture. <a href="https://www.thelancet.com/journals/landia/article/PIIS2213-8587(24)00179-7/fulltext">A new study</a> from the University of Cambridge highlighted an association between developing type 2 diabetes and eating processed meat like ham and bacon, and red meat such as beef and lamb. This led to headlines suggesting the risk was mainly linked to <a href="https://www.telegraph.co.uk/news/2024/08/21/ham-sandwich-processed-meat-fresh-risk-link-type-2-diabetes/">ham sandwiches</a>. This seems to have come from the <a href="https://www.cam.ac.uk/research/news/red-and-processed-meat-consumption-associated-with-higher-type-2-diabetes-risk">press release</a>, which used ham as the example to quantify the amount of processed meat associated with a 15% increased risk of developing type 2 diabetes over ten years. The research found that this risk was linked to eating an extra 50g of processed meat every day, which happens to equate to two slices of ham. A useful example thus appears to have been taken up by the media as the main cause, perhaps ignoring some of the key messages coming from the study. So, can processed and red meat really increase your risk of developing type 2 diabetes? The <a href="https://www.diabetes.org.uk/diabetes-the-basics/types-of-diabetes/type-2/diabetes-risk-factors">biggest risk factors</a> linked to developing type 2 diabetes are being over 40, having family members with type 2 diabetes, being of South Asian or African descent, or having a higher body weight – and especially a larger waist. <figure><iframe src="https://www.youtube.com/embed/EsOBcx2bJqU?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> The Cambridge study used data from nearly 2 million people from 31 studies. Participants were followed for an average of ten years. During this time, around one in 20 people developed type 2 diabetes. The research suggested that a 10% increase in the probability of developing type 2 diabetes was associated with every 100g of additional red meat eaten daily. Eating half as much extra processed meat every day was linked to an even greater increased risk of developing the disease. This is not the <a href="https://ajcn.nutrition.org/article/S0002-9165(23)66119-2/abstract">first time</a> that both processed and red meats have been linked with an increased risk of developing type 2 diabetes. However, the key strength of the Cambridge study was that it tried to control for many of the other factors linked to the disease, including smoking, having a higher body weight, dietary intake and exercise. However, the size of the increased risk is modest, considering few people included in the study ate 50g or more processed meat per day – meaning moderate ham consumption is likely to have <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9908545/">no meaningful effect</a> on your risk. <h2>What’s the link?</h2> Processed meat has been linked to increased risk of type 2 diabetes because of its nitrate and salt content – additives that are used to cure many processed meats. Nitrates and salt in processed meats have also <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893523/">been linked to</a> an increased risk of developing colon cancer. In fact, the World Health Organization classifies the additives as <a href="https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat">group 1 carcinogens</a>, which means they can cause a range of cancers. The mechanism linking processed meat to cancer seems to be similar to how it might be linked to type 2 diabetes. During digestion, processed meat produces <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294997/">N-nitroso chemicals</a>, which can damage cells. This can lead to inflammation and affects how insulin, the hormone that controls blood glucose (sugar), works. This in turn can lead to <a href="https://www.niddk.nih.gov/health-information/diabetes/overview/what-is-diabetes/prediabetes-insulin-resistance">insulin resistance</a>, when cells in your muscles, fat and liver don’t respond well to insulin and can’t easily take up glucose from your blood. Red meat, meanwhile, is <a href="https://www.healthline.com/nutrition/healthy-iron-rich-foods">rich in iron</a>. Research suggests that people with <a href="https://www.diabetes.org.uk/diabetes-the-basics/related-conditions/haemochromatosis-diabetes#:%7E:text=So%20a%20rise%20of%20iron,GP%20as%20soon%20as%20possible.">high levels of iron</a> are more likely to develop type 2 diabetes. However, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8744124/#:%7E:text=The%20WHO%20has%20recognised%20iron,being%20affected%20with%20this%20condition.">low levels of iron</a> are more of a health concern for the general population. Another potential link regarding red meat could be the way it is cooked. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5521980/">Previous studies</a> have suggested that charred meat, cooked over an open flame or at high temperature, is also linked to an increased risk of developing <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5911789/">type 2 diabetes</a>. Charring meat leads to formation of toxic chemicals such as <a href="https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/heterocyclic-amine#:%7E:text=Heterocyclic%20amines%20are%20aromatic%20compounds,of%20reactions%20called%20Maillard%20reactions.">heterocyclic aromatic amines</a> and harmful compounds like <a href="https://www.healthline.com/nutrition/advanced-glycation-end-products">advanced glycation end products</a>, both of which have been linked to <a href="https://pubmed.ncbi.nlm.nih.gov/21709297/">insulin resistance and type 2 diabetes</a>. <h2>Bye-bye barbecues and bacon butties?</h2> The key message is reduction, rather than avoidance. The UK government nutritional recommendations offer sound advice: limit your combined intake of red and processed meat to no more than <a href="https://www.nhs.uk/live-well/eat-well/food-types/meat-nutrition/#:%7E:text=Red%20meat%20and%20processed%20meat&text=If%20you%20currently%20eat%20more,%2C%20veal%2C%20venison%20and%20goat.">an average of 70g per day</a>. But these guidelines also suggest that red meat can be a valuable source of iron. So, if you decide to stop eating red meat, you should eat alternative sources of iron such as beans, lentils, dark green vegetables and fortified cereals. This needs to be done as part of a carefully planned diet. Non-meat sources of iron are more difficult for our bodies to absorb so should be eaten with a source of vitamin C, found in green vegetables and citrus fruit. The best advice to reduce your risk of developing type 2 diabetes is to maintain a healthy weight – consider losing weight if you have a higher body weight – and be as physically active as possible. A healthy diet should be based on plenty of vegetables, fruit, beans, peas, lentils, nuts and seeds, along with some wholegrain foods, some dairy products, fish and white meat (or vegetarian alternatives) – plus moderate amounts of red meat and minimal processed meat. This will help reduce your risk of type 2 diabetes, <a href="https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating">heart disease</a>, and <a href="https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/diet-and-cancer/does-having-a-healthy-diet-reduce-my-risk-of-cancer">many cancers</a> – as well being more <a href="https://www.bda.uk.com/static/539e2268-7991-4d24-b9ee867c1b2808fc/a1283104-a0dd-476b-bda723452ae93870/one%20blue%20dot%20reference%20guide.pdf">environmentally sustainable</a>. But if you have a penchant for ham sandwiches, rest assured you can continue to indulge as an occasional treat. It’s your overall lifestyle and diet that really matter for your health and risk of developing type 2 diabetes.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/237346/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/duane-mellor-136502">Duane Mellor</a>, Visiting Academic, Aston Medical School, <a href="https://theconversation.com/institutions/aston-university-1107">Aston University</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/does-eating-ham-bacon-and-beef-really-increase-your-risk-of-developing-type-2-diabetes-237346">original article</a>. </div>

Body

Aldi shopper mercilessly mocked over "shotgun pellet" claims

An Aldi shopper has been slammed online after claiming she found "shotgun pellets" in a piece of meat. The mum from Canberra took to a Facebook group dedicated to parents who shop at Aldi, to share pictures of a mysterious find in her corned beef. She claimed the slab of meat was laced with small metal balls, and after her growing concern about what she ingested, the woman went so far as to book in an abdominal x-ray. “Today I prepared a whole piece of meat in a pressure cooker that I bought at ALDI in Gungalhin, I was in a hurry so I only added one garlic and salt,” she wrote on Facebook. “While I was tasting a piece that had just been taken out of the pot, I felt something hard and noticed that it was a metal ball." “I checked the pot thoroughly but it was not part of the pot. Then I helped myself to another piece and realised there was one more I didn’t chew, I took it out and looked — ball was IN BETWEEN. “Can I complain to Aldi? Has it happened to you? I was going to give that meat to my two-year-old daughter, now I’m afraid. I prefer to throw it away.” She later added, “Update: shotgun pellets inside the cow meat! I have an abdominal [x-ray] for tomorrow to check if I ate some before noticed. There are more inside the meat." Despite her grave concerns, other shoppers were quick to slam her claims, with many arguing back that the small black balls appeared to be peppercorns and maintained that “no livestock are slaughtered with shotguns”. “Aren’t cows shot with a power head not bullets?” one said. Another wrote, “Cows aren’t shot with a shotgun they get a metal rod through the brain. Farmers don’t even use a shotgun, they use a gun that uses one bullet through the brain. This is very odd.” Many people also claimed that the round balls seemed to be peppercorns, prompting the mum to defend herself. She said, “That is not peppercorn! It’s completely round, the other one half is being covered by the meat. Definitely looks like something that shouldn’t be in there.” An ALDI Australia spokesperson has told <a href="https://7news.com.au/lifestyle" target="_blank" rel="noopener" data-link-type="article-inline">7News</a> that it has not received any similar complaints. “We are in direct contact with customer and are investigating the possibility that this product has not met our strict quality and safety standard,” the spokesperson said. “We have not received any further complaints of a similar nature, however, customers can return any product they are not satisfied with for a full refund or replacement.” Image credits: Getty Images / Facebook

Legal

Enjoy some hearty sticky beef rib with beurre bosc pear

This sticky beef recipe is messily delightful, with sliced pears for an added health kick to your meal! Serves: 4 to 6 Ingredients Beef <ul> <li>2kg beef short ribs</li> <li>5 litres water</li> <li>3 cups Chinese cooking wine</li> <li>2 cups dark soy</li> <li>1 cup light soy</li> <li>1½ cups white sugar</li> <li>1 cup ginger roughly chopped</li> <li>10 garlic gloves crushed</li> <li>1 bunch of green shallots roughly chopped</li> <li>3 cinnamon quills</li> <li>8 star anise whole</li> <li>1 orange, zest removed</li> </ul> Salad <ul> <li>2 beurre bosc pears pealed and finely sliced</li> <li>1 bunch sea parsley picked</li> <li>1 small kohlrabi, peeled and finely sliced</li> <li>1 lemon</li> <li>Extra virgin olive oil</li> </ul> Sticky sauce <ul> <li>50g sugar</li> <li>50ml Chinese black vinegar or balsamic vinegar</li> </ul> Directions For the beef <ol> <li>Place all ingredients except for the meat in a stockpot and bring to a simmer. Cook for about 15-20 minutes to bring out flavour.</li> <li>To prepare the beef ribs, cut excess fat away and place in the simmering stock for 2½-3 hours, keeping in mind that the beef should be under the stock at all times. It is a good idea to place a piece of baking paper over the top of the beef as this helps keep it submerged.</li> <li>Once cooked, remove from the stove and let the beef steep for about 1 hour.</li> </ol> For the pear and kohlrabi salad <ol> <li>Place sliced pear, kohlrabi, sea parsley and native pepper berry in a bowl.</li> <li>Season with salt, lemon juice and a splash of olive oil. Set aside.</li> </ol> For the sticky sauce <ol> <li>In a pan, add 200ml of braising liquid, Chinese black vinegar and sugar and reduce to a thick sticky sauce.</li> <li>Slice ribs and place on a serving platter, pour over the reduced sauce and garnish with the pear and kohlrabi salad.</li> </ol> Recipe thanks to <a href="http://rediscoverthepear.com.au/">Australian Pears</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/sticky-beef-rib-and-beurre-bosc-pear.aspx">Wyza.com.au</a>.

Food & Wine

Warm up with delicious slow cooked massaman beef curry

Make sure you leave enough time to cook this delicious recipe. Serves: 6 Prep time: 30 mins Cooking time: 3 hrs 45 mins Ingredients <ul> <li>11/2kg beef chuck steak, trimmed, cut into 4cm pieces</li> <li>2 tbs olive oil</li> <li>1 large brown onion, finely chopped</li> <li>¼ tsp ground cinnamon</li> <li>¼ cup desiccated coconut</li> <li>1/3 cup (114g can) Massaman curry paste</li> <li>400ml can coconut milk</li> <li>½ cup beef stock</li> <li>1kg sweet potato, peeled, chopped into 5cm chunks</li> <li>1 tbs fish sauce</li> <li>1 tbs lime juice</li> <li>1 tbs finely grated palm sugar or brown sugar</li> <li>3 tbs roasted salted peanuts, chopped</li> <li>Steamed jasmine rice, to serve</li> </ul> Method <ol> <li>Preheat oven 130°C fan forced. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof casserole dish over a high heat. Add one third of the beef. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat twice with oil and remaining beef.</li> <li>Reduce heat to medium. Add remaining 2 tsp oil and the onion. Cook, stirring occasionally 3 minutes until soft. Add cinnamon, coconut and curry paste. Cook, stirring 1 minute. Add the coconut milk and stock. Return the beef and any juices, bring to simmer. Press a piece baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 2 hours.</li> <li>Stir in the sweet potato. Cover with paper and lid and cook, in oven a further 11/2 hours until sweet potato is tender. Combine fish sauce, lime juice and sugar and stir into the curry. Scatter over the peanuts. Serve with rice.</li> </ol> Tip: If you don’t have a cast iron casserole dish suitable for both stove top and oven, cook step 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven. Tip: The curry will keep 3-4 days in a ceramic or glass dish in the fridge. Recipe courtesy of Australian Sweet Potatoes.

Food & Wine

Braised beef short ribs with beans

Try this hearty slow-cooked beef to fill you up on a cold winter's night. Ingredients <ul> <li>4 bone-in beef short ribs (about 800g)</li> <li>2 x 400g cans chopped tomatoes </li> <li>5 carrots, cut into short lengths, halved lengthways</li> <li>1 onion, sliced</li> <li>4 garlic cloves, chopped</li> <li>1 rosemary sprig, leaves finely chopped</li> <li>325g cooked white beans (140g dried)</li> <li>Salt and freshly ground black pepper</li> </ul> Directions 1. Position rack about 12cm from grill and preheat grill. 2. Place short ribs in a roasting tin and grill for 8–10 minutes until well browned on both sides. 3. Preheat oven to 160°C. 4. Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours. 5. Stir in beans, cover and cook for another 30 minutes. 6. Using a fork, shred meat away from bones. Season to taste. Image and recipe from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http://www.booktopia.com.au/one-pan-roasts-molly-shuster/prod9781760522520.html">One Pan Roasts by Molly Shuster</a>, Murdoch Books, RRP $35.00. Republished with permission of <a href="https://www.wyza.com.au/recipes/braised-beef-short-ribs-with-beans.aspx">Wyza.com.au.</a>

Food & Wine

Easy beef and mushroom stroganoff

This version of the classic dish of quick–fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat. <div id="ingredients">Ingredients <ul class="no-bullet"> <li>2 tablespoons extra virgin olive oil</li> <li>200 g chestnut mushrooms, halved</li> <li>1 red capsicum, seeded and cut into fine strips</li> <li>200 g broccoli, cut into small florets</li> <li>150 ml beef stock</li> <li>1 onion, sliced</li> <li>300 g fillet steak, cut into thin strips</li> <li>2 tablespoons brandy</li> <li>¼ cup horseradish cream (optional)</li> <li>⅔ cup (160 g) sour cream</li> <li>salt and pepper</li> </ul> </div> Preparation <div> <ol> <li>Heat half of the oil in a large saucepan.</li> <li>Add the mushrooms and fry for 2 minutes or until beginning to soften.</li> <li>Stir in the capsicum and broccoli florets and continue to fry, stirring, for 3–4 minutes.</li> <li>Pour in the stock and bring to the boil.</li> <li>Cover the pan, reduce the heat and simmer for 5 minutes or until the broccoli is just tender.</li> <li>Meanwhile, heat the remaining 1 tablespoon of oil in a large frying pan and stir–fry the onion for about 5 minutes or until softened and beginning to brown.</li> <li>Add the strips of beef to the onions and stir–fry for 1 minute or until the beef begins to change colour.</li> <li>Stand safely back from the pan, pour in the brandy and set light to it.</li> <li>As soon as the flames subside, stir in the horseradish cream, if using, and the sour cream.</li> <li>Add the vegetables with their cooking liquid.</li> <li>Stir well, season to taste and serve immediately.</li> <li>A rice pilaff is the traditional Russian accompaniment for stroganoff; tagliatelle is very popular today.</li> <li>Boiled new potatoes are also delicious with this vegetable–rich version.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/beef-and-mushroom-stroganoff">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA93V">here’s our best subscription offer.</a> </div> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

This beef red wine pie will melt in your mouth

These tasty pies are full of flavour and a great winter warmer! Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a rel="noopener" href="http://www.heartfoundation.org.au/recipes" target="_blank">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87. Ingredients 2 tsp peanut oil* 1 large onion, chopped 2 cloves garlic, crushed 1kg beef chuck steak trimmed of all fat and cubed* 2 tbs plain flour 200g Swiss brown mushrooms, quartered 2 tbs fresh thyme chopped 2 tbs fresh parsley chopped 2 sheets canola puff pastry defrosted 1 tbs reduced fat milk* 375ml red wine 375ml reduced salt beef stock 2 carrots thinly sliced 2 tbs reduced salt tomato paste Mashed potato and steamed beans to serve *Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick. Method <div id="ctl00_PlaceHolderMain_ctl10__ControlWrapper_RichHtmlField" class="ms-rtestate-field"> 1. Preheat the oven to 200°C. You will need 6 x 2 cup capacity ovenproof pie dishes. 2. Heat the oil in a large pot, add the onion and cook over a medium heat for 5 minutes or until golden. Add the garlic and the beef and cook for 5 minutes until the beef is browned. 3. Add the flour and tomato paste and cook for a further 2 minutes, stirring constantly. Stir in the red wine and stock and bring to the boil. Add the carrots, mushrooms and chopped thyme. Reduce the heat, cover and simmer for about 1 hour then remove the lid and cook for a further 45 minutes until the beef is tender and the sauce is reduced and thickened. Stir through the parsley, transfer to a bowl and allow the filling to cool completely. 4. Using the top of a pie dish as a guide, cut 6 circles from the pastry, about 2cm larger than the dish. Spoon the cooled filling into the dishes. Brush the edges of each pastry circle with a little water then cover the dishes (damp side down); pressing the pastry to the side of the dish to seal. Cut a small cross in the top of each pie, insert a sprig of thyme and lightly brush with milk. 5. Bake for 20-25 minutes or until the pastry is crisp and golden and the filling is hot. Serve the pies with mashed potato and steamed beans. Would you try this delicious pie? Let us know in the comments below. Republished with permission of <a href="https://www.wyza.com.au/recipes/beef-and-red-wine-pies.aspx">Wyza.com.au</a> </div>

Food & Wine

Delicious Japanese beef with soba noodles

Invite your friends over for a casual night in and cook this Japanese one–dish meal. Delicious, healthy and impressive looking. Serves: 4 Preparation: 10 minutes Cooking: 15 minutes Ingredients: <ul> <li>½ cup (125 ml) salt–reduced dark soy sauce</li> <li>2 cloves garlic, crushed</li> <li>1 tablespoon cornflour (cornstarch)</li> <li>1 teaspoon wasabi paste</li> <li>500 g (1 lb) lean sirloin steak, trimmed and thinly sliced</li> <li>300 g (10 oz) soba (Japanese buckwheat noodles)</li> <li>2 tablespoons sunflower oil</li> <li>1 large red capsicum (bell pepper), halved, seeded and thinly sliced</li> <li>5 spring onions (scallions), sliced</li> <li>1½ cups (125 g) sliced shiitake mushrooms</li> <li>3 cups (750 ml) dashi stock, made with dashi powder</li> <li>1 sheet nori, cut into thin strips</li> <li>½ cup (15 g) chopped fresh coriander (cilantro) leaves</li> </ul> Preparation: <ol> <li>Put ¼ cup (60 ml) of the soy sauce in a bowl with the garlic, cornflour and wasabi paste and mix well to combine.</li> <li>Add the steak and stir until well coated.</li> <li>Set aside.</li> <li>Cook the noodles in a saucepan of boiling water for about 6 minutes, or until al dente.</li> <li>Drain well and set aside.</li> <li>Heat 1 tablespoon of the sunflower oil in a large wok or large non–stick frying pan over high heat.</li> <li>Add the capsicum, spring onions and mushrooms and stir–fry for 4 minutes, or until the vegetables have softened.</li> <li>Remove to a plate.</li> <li>Heat the remaining oil in the wok, add the steak and stir–fry for about 4 minutes, or until just tender.</li> <li>Remove to a plate.</li> <li>Put the stock and remaining soy sauce into the wok, add the noodles, vegetables, nori and coriander.</li> <li>Toss well, then return the steak to the wok and toss again.</li> <li>Divide the noodles, vegetables and beef among serving bowls and spoon over some of the cooking liquid.</li> <li>Serve immediately.</li> </ol> This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/japanese-beef-with-soba-noodles">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA87V">here’s our best subscription offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Tasty finger food: Crumbed chicken ribs

Entertain with ease thanks to this tasty finger food. Time to prepare: 35 mins Cooking time: 4 mins Serves: 4-6 Ingredients 24 chicken ribs Rub (Dry spice mix) 1 tablespoon fresh cracked black pepper 1 tablespoon kosher salt 1 tablespoon rosemary powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon celery powder Crumbs 500 g panko breadcrumbs 4 eggs 50 ml buttermilk 2 cups plain flour Directions: 1. Apply liberal coating of rub to each chicken rib and chill ribs in fridge for 30 minutes. 2. Place eggs and buttermilk in a bowl and panko breadcrumbs in a second bowl. 3. Dip the coated ribs into the egg and buttermilk mixture and then coat well with breadcrumbs. 4. Pre-heat deep fryer to 180°C and deep fry chicken ribs in small batches (depending on the size of the fryer) for 3–4 minutes per batch ensuring a golden colored crumb coating. 5. Place cooked ribs on paper towel to drain excess oil. Tips: Use this cooking method with any flavor combination in the rub to suit your preference. These are such good eating on their own but add a range of dipping sauces on the side depending on your crowd - try a Japanese mayo and hot sauce combination. This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a rel="noopener" href="http://au.newhollandpublishers.com/" target="_blank">online</a>.

Food & Wine

Smoked honey sesame pork ribs

These old school American-style ribs are the perfect use of a barbeque smoker for a weekend dinner. Preparation: 10 minutes Cooking time: 2 h 40 minutes Serves: 4 Ingredients: <ul> <li>2 racks pork ribs</li> <li>100 g honey</li> <li>100 g butter, sliced</li> <li>50 g sesame seeds</li> <li>1 spring onion (scallion), thinly sliced</li> </ul> Rub (Dry spice mix) <ul> <li>2 tablespoons brown sugar</li> <li>1 tablespoon smoked paprika</li> <li>1 teaspoon celery powder</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 tablespoon freshly cracked black pepper, finely ground</li> <li>1 tablespoon kosher salt</li> </ul> Method: <ol> <li>Combine all of the rub ingredients in a bowl.</li> <li>Remove the membrane from the underside of the pork ribs and apply liberal coating of the rub to completely cover all sides of the ribs.</li> <li>Indirectly hot smoke the ribs for 1 hour inside a barbecue smoker at 130°C with apple or peach wood chunks or chips.</li> <li>Remove the ribs from the smoker and drizzle with the honey, top with sliced butter.</li> <li>Double wrap each rack of ribs in foil and return to the smoker for a further 1½ hours at 130°C.</li> <li>Allow the ribs to rest for 10 minutes before slicing and sprinkling with sesame seeds and spring onion to serve.</li> </ol> Tips: <ul> <li>Drizzle with extra pre-smoked honey before serving for an extra sweet kick.</li> </ul> This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a href="http://au.newhollandpublishers.com/">online</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/smoked-honey-sesame-pork-ribs.aspx">Wyza.com.au.</a>

Food & Wine

Braised beef short ribs with beans

Serves: 4 INGREDIENTS: 4 bone-in beef short ribs (about 800g) 2 x 400g cans chopped tomatoes 5 carrots, cut into short lengths, halved lengthways 1 onion, sliced 4 garlic cloves, chopped 1 rosemary sprig, leaves finely chopped 325g cooked white beans (140g dried) Salt and freshly ground black pepper DIRECTIONS: <ol> <li>Position rack about 12cm from grill and preheat grill.</li> <li>Place short ribs in a roasting tin and grill for 8–10 minutes until well browned on both sides.</li> <li>Preheat oven to 160°C.</li> <li>Add tomatoes, carrots, onion, garlic and rosemary, cover with foil and cook for 3 hours.</li> <li>Stir in beans, cover and cook for another 30 minutes.</li> <li>Using a fork, shred meat away from bones. Season to taste.</li> </ol> Image and recipe from One Pan Roasts by Molly Shuster, Murdoch Books, RRP $35.00. Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/braised-beef-short-ribs-with-beans.aspx">Wyza.com.au.</a>

Food & Wine

Asparagus and beef red curry stir-fry

It’s simple, it’s quick and the best part? It’s delicious. This spicy stir-fry is packed full of flavour and is perfect for those nights where you want a satisfying meal with minimal effort. With asparagus, beef and capsicum, there’s something in here for all tastebuds and chances are, you already have all the ingredients sitting in your pantry already. Ingredients: <ul> <li>2 bunches asparagus, woody ends removed</li> <li>2 tablespoons oil</li> <li>600g rump steak, trimmed and thinly sliced</li> <li>1 red capsicum, sliced</li> <li>2 garlic cloves, crushed</li> <li>2 tablespoons red curry paste (see Tip)</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon brown sugar</li> <li>6 Kaffir lime leaves, finely shredded</li> <li>25 Thai basil leaves</li> <li>2 long red chillies, sliced thinly diagonally</li> <li>Steamed Jasmine rice and sliced red chillies (optional), to serve</li> </ul> Method: <ol> <li>Cut asparagus into 8cm lengths.</li> <li>Heat oil in a wok or large pan and stir-fry beef strips in batches for 2-3 minutes until browned. Remove from wok and set aside.</li> <li>Add asparagus and capsicum to pan and stir-fry 2-3 minutes.</li> <li>Add garlic and curry paste to pan and stir-fry for 2 minutes. Stir in fish sauce, sugar, lime leaves and 1/3 cup water and bring to a simmer.</li> <li>Return beef to pan and stir-fry for 2 minutes or until heated through. Check flavours and season as needed.</li> <li>Serve immediately with steamed Jasmine rice and, if liked, scatter with sliced red chillies.</li> </ol> Tips: <ul> <li>Curry paste is available from supermarkets and Asian groceries.</li> <li>If cooking for kids, reduce or omit chillies according to their taste.</li> <li>For a delicious vegetarian option substitute sliced marinated tofu for beef, omit fish sauce and choose a vegetarian curry paste.</li> <li>You can add more veggies when you add the capsicum, such as carrot strips, sugar snap peas, broccoli and zucchini strips.</li> <li>Serve with brown rice or other grains such as quinoa, or rice and quinoa mix.</li> <li>For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> Recipe and image courtesy of <a href="http://www.asparagus.com.au/recipe.php?s=asparagus-and-beef-red-curry-stir-fry">Australian Asparagus</a>.

Food & Wine

Sticky prune and ginger teabread

The texture of this irresistible teabread is a mixture of crumbly ginger-spiced cake and a sticky, sweet prune purée that is rippled through it. The teabread keeps well – in fact, it improves after being stored for a day or two – and is a good choice for an energy-giving lunch box sweet. Ingredients: <ul> <li>1 cup (220g) pitted prunes, coarsely chopped</li> <li>100ml strong Earl Grey tea, cooled</li> <li>115g unsalted butter</li> <li>⅓ cup (80g) soft brown sugar</li> <li>¼ cup (90g) golden syrup</li> <li>2 cups (30 g) self-raising flour</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon ground cinnamon</li> <li>1 egg, beaten</li> <li>90ml low-fat milk</li> <li>⅓ cup (75g) glacé ginger, chopped</li> </ul> Method: <ol> <li>Preheat the oven to 160°C.</li> <li>Use baking paper to line a large loaf tin measuring 23 × 13 × 6cm.</li> <li>Place the prunes and tea in a small saucepan and bring to the boil.</li> <li>Reduce the heat, cover the pan and simmer gently for about 10 minutes, or until almost all of the liquid has been absorbed.</li> <li>Tip the prunes into a food processor or blender and process to a fairly smooth purée. Set aside. Place the butter, sugar and golden syrup in a saucepan and heat gently until just melted and smooth. Remove from the heat.</li> <li>Sift the flour, baking powder and cinnamon into a large bowl and make a well in the centre. Add the warm syrup mixture, the egg and milk, and beat well to mix thoroughly.</li> <li>Reserve about 1 tablespoon of the chopped ginger and stir the rest into the cake mixture.</li> <li>Spoon about one-third of the cake mixture into the prepared tin and spread over the bottom.</li> <li>Top with about half the prune purée, spreading it into an even layer. Add another third of the cake mixture and spread out evenly, then spread the remaining prune purée over that.</li> <li>Finally, spoon the remaining batter on top and smooth it out. Sprinkle the reserved chopped ginger over the surface of the cake.</li> <li>Bake for 1-1¼ hours, or until well risen, golden brown and firm to the touch.</li> <li>Cool in the tin for about 10 minutes, then turn out onto a wire rack and leave to cool completely.</li> <li>Wrap in foil and store for at least 24 hours before slicing. The teabread will keep for up to a week.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/sticky-prune-and-ginger-teabread">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&utm_campaign=RDSUB&utm_medium=display&keycode=WRA85S">offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Coles issues urgent product recall after labelling blunder

Coles Express is recalling its ready-to-eat beef pie after an error in labelling. <img style="width: 500px; height: 280.65px; display: block; margin-left: auto; margin-right: auto;" src="https://oversixtydev.blob.core.windows.net/media/7821153/b881610164z1_20181004155215_000gep1940762-0-r7sh887ws9bsmmt92r2_ct677x380.jpg" alt="" data-udi="umb://media/ce4c0deb08a34d5c84d7777ca15b4748" /> Photo credit: <a href="https://www.9news.com.au/2018/10/04/16/23/coles-express-recalls-beef-pie-after-labelling-mix-up">Nine News</a> After it was discovered that the packaging for the 175-gram Coles Express Big Yum Beef pie contained the Coles Express Big Yum Bacon and Egg pie, the supermarket giant pulled the product of its shelves. The batch number for the affected pie is 235/18. Having been in stores since September 1, the product is sold ready to eat and is popular amongst those who need a quick bite on the go. Coles Express said it is recalling the item as they want to avoid any incidents relating to allergies, as those who are intolerant to egg may experience an adverse reaction if the pie is consumed. The company blames the suppliers and says they were responsible for the mislabelling of the product. “Some Coles Express Big Yum Beef Pie products contain the incorrect product, which contains a higher quantity of egg than declared on the label,” Coles said in a statement. If purchased, customers are able to return the item to any Coles Express store for a full refund. For more information, call Coles Express’ customer care line on 1800 061 562.

News

Beef stroganoff

This classic beef stroganoff is the perfect dish for winter. Ingredients: <ul> <li>¼ cup olive oil</li> <li>500g rump steak, cut into thin strips</li> <li>1 medium brown onion, cut into wedges</li> <li>2 garlic cloves, crushed</li> <li>250g button mushroom, sliced</li> <li>⅓ cup plain flour</li> <li>300ml sour cream</li> <li>2 tablespoon tomato paste</li> <li>½ cup beef stock</li> <li>2 teaspoon paprika</li> <li>2 tablespoon chopped fresh parsley</li> <li>Rice to serve</li> </ul> Method: 1. Heat two teaspoons oil in frypan over high heat. Meanwhile, combine flour, salt, pepper and paprika in large bowl. Toss a third of beef strips through mixture and place in pan and cook until golden brown. Set aside and repeat with remaining oil and beef. 2. Reduce heat to medium and add remaining oil. Add onion, mushrooms and garlic and cook until softened. 3. Add tomato paste, stock and sour cream to pan. Reduce heat and simmer for five minutes. 4. Return steak to pan and stir for a minute or two until well combined and cooked through. Garnish with parsley. Serve with rice or pasta. Related links: <a href="/lifestyle/food-wine/2015/02/chicken-and-leek-pie/">Chicken and leek pie</a> <a href="/lifestyle/food-wine/2015/05/potato-and-leek-soup/">Potato and leek soup</a> <a href="/lifestyle/food-wine/2015/05/beef-and-barley-stew/">Hearty beef and barley stew</a>

Food & Wine

Individual sticky date puddings with caramel sauce

Who doesn’t love a nice slice of sticky date pudding? Well, now you don’t even have to bother with that slicing nonsense. You can have your own individual pudding smothered in hot caramel sauce, topped with a dollop of double cream. Ingredients: Puddings <ul> <li>1 ¾ cups pitted dates, halved</li> <li>1 cup boiling water</li> <li>1 teaspoon bicarb soda</li> <li>½ cup caster sugar</li> <li>80g butter, room temperature</li> <li>2 eggs</li> <li>¾ cup self-raising flour, sifted</li> <li>½ cup plain flour, sifted</li> </ul> Sauce <ul> <li>¾ cup pouring cream</li> <li>1 cup lightly packed brown sugar</li> <li>60g unsalted butter, cubed</li> </ul> Method: <ol> <li>Preheat your oven to 180°C and lightly grease and line a six-cup muffin tray.</li> <li>In a bowl, combine the dates, boiling water and bicarb soda and leave aside for 10 minutes to soften. Use a fork to mash roughly.</li> <li>Using an electric mixer, beat the butter and caster sugar until pale and creamy. Add the eggs, one at a time, beating between each one. Fold in the dates and flour until well combined together.</li> <li>Spoon the mixture into the muffin pan and smooth the surface. Bake for 25 to 30 minutes, or until the surface springs back when touched. Leave aside to cool in the pans for five minutes and then turn onto a wire rack to cool a little more.</li> <li>In a saucepan, heat the pouring cream, brown sugar and butter over a medium heat. Cook while stirring for five minutes, or until smooth.</li> <li>Serve the puddings on plates or in bowls with double cream, and drizzle the hot sauce over the top.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/05/individual-tiramisus/">Try these individual tiramisus</a> <a href="/lifestyle/food-wine/2015/05/plum-cake/">This plum cake is completely delectable</a> <a href="/lifestyle/food-wine/2015/05/portuguese-custard-tarts/">Portuguese custard tarts are incredible</a>

Food & Wine

Aussie supermarkets beef up security after huge rise in theft for this major item

Supermarkets around Australia are increasing their security after a rise in meat theft, which is seeing people stuff prime cuts up their clothes or just walk out of the store with a trolley full. As meat can cost up to $40 a kilogram in a supermarket and even more at butchers, the rise in theft is proving costly. Shoplifting meat has seen such an increase that Coles is looking to security tag its meat products as a deterrent for thieves, reported the <a href="https://www.dailytelegraph.com.au/news/nsw/supermarkets-forced-to-increase-security-amid-rise-in-meat-theft-one-man-stole-almost-1500-worth/news-story/a5508a0697456c8c63d600738a8547af?utm_source=Daily%20Telegraph&utm_medium=email&utm_campaign=editorial" target="_blank">Daily Telegraph</a>. In 2011, beef eye fillet would set a customer back an average of $32 per kilo but now the same cut will cost $43 per kilo in supermarkets and even more at butchers. Last month, a man from Tweed Heads allegedly stole a trolley full of meat from Coles and then went to Woolworths in the same shopping centre and stole more meat. The value of meat stolen by the man came to an astonishing $1,454. The 49-year-old was later charged with three counts of shoplifting and will face court next week. Last year, he also allegedly stole $82 worth of deli meats. Tweed Byron Crime Manager, Detective Chief Inspector Brendan Cullen, said most stolen meat was for personal use but others on sold it. “People steal the smaller quantities for personal use but this type of quantity was beyond that,” he said. What do you think about the rising cost of meat? Do you regularly buy it in your weekly shop? Tell us in the comments below.

Legal

Teriyaki beef

Serve this recipe with rice or noodles for a quick and easy mid-week meal. Serves: 4 Ingredients: <ul> <li>2 tablespoons oil</li> <li>500g beef fillet, thinly sliced</li> <li>1 onion, cut into wedges</li> <li>1 small red capsicum, sliced</li> <li>1 small green capsicum, sliced</li> <li>2 cloves garlic, crushed</li> <li>1 tablespoon grated fresh ginger</li> <li>1 tablespoon cornflour</li> <li>1 cup unsalted chicken stock</li> <li>¼ cup teriyaki sauce</li> <li>¼ cup mirin</li> </ul> Method: 1. Heat 1 tablespoon of the oil in a wok or frying-pan until hot. Add half the beef, stir-fry for 30 seconds or until it changes colour, remove. Repeat with the remaining oil and beef. 2. Add the onion, red and green capsicum, garlic and ginger and stir-fry for 1 minute. 3. Blend the cornflour with the stock, teriyaki sauce and rice wine, add to the vegetables with the beef and stir-fry for 30 seconds or until sauce has thickened. Recipe courtesy of <a href="http://www.ayam.com/" target="_blank">AYAM</a>.

Food & Wine

Beef massaman curry

Impress family and friends with your cooking skills with this Thai favourite. Serves: 4 Ingredients: <ul> <li>1 tbsp vegetable oil</li> <li>1/3 cup massaman curry paste</li> <li>500g beef fillet, diced into 2cm pieces</li> <li>2 x 270ml cans coconut milk</li> <li>1 large potato, chopped into 2cm pieces</li> <li>1 large onion, finely sliced</li> <li>Roasted peanuts, to garnish (optional)</li> </ul> Method: 1. Heat oil in a large wok or pan over medium-high heat. Add Curry Paste and cook for 1 min or until fragrant. 2. Add beef and continue stirring until beef has browned and coated in paste. 3. Pour in Coconut Milk, mix well and bring to the boil. 4. Add potato and onion, reduce heat to medium and simmer for 20 min until beef and potato are tender. 5. Garnish with peanuts. Serve with steamed rice. Recipe courtesy of <a href="http://www.ayam.com/" target="_blank">AYAM</a>.

Food & Wine

This Woolies beef sign has some shoppers furious

Shopping can be a stressful task at times, so if there’s something that can lighten the mood <a href="http://www.oversixty.com.au/finance/money-banking/2017/11/coles-and-woolies-to-cut-prices-by-50-per-cent-for-christmas/" target="_blank">many customers appreciate it</a>. A new sign spotted above the beef section at a Woolworths outlet in Glenelg seems to have prescribed to this theory. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2F7NewsAdelaide%2Fposts%2F1738718952825419&width=500" width="500" height="471" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true"></iframe> The unashamedly punny sign, scrawled above Woolies’ selection of repackaged beef products, reads, “What do you call a cow with no legs? Ground beef”. While it looks at a glance to be a bit of fun, according to a 7 News report there have been <a href="http://www.oversixty.com.au/news/news/2017/10/mums-fury-after-woolworths-product-burns-son/" target="_blank">complaints about the sign</a>, with some shoppers finding it “distasteful”. What are your thoughts? Is it a bit inappropriate? Or do you the people complaining about the sign need a bit of a reality check? Let us know your thoughts in the comments.

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Teriyaki beef

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This Woolies beef sign has some shoppers furious

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