Order any Ribs and Rumps Original Combo  for your chance to WIN 1 of 4 double NRL Grand
Final tickets for you and a mate – Sunday 3rd October 2010

Winners will be notified on 20/9/2010

View NRL Grand Final Promotion Here   

Valued at $4000

Delonghi Outdoor Cooking Centre – Model DELUX9FS21 LPG
Ribs and Rumps 6 pack knife set
Ribs and Rumps BBQ set
4 x Ribs and Rump basting
Ribs and Rumps apron

DELONGHI BBQ PROMOTION pdf

Ribs and Rumps merchandise also available to buy In-store

In support of local Gold Coast charity, Global Spirited Women. After having their beds damaged in a storm, 30 young girls that occupy
the Fellowship Children’s Home in India have nowhere to sleep. We need YOUR help to provide bedding for these young orphans.

All you have to do at the end of your meal is add your donation to the bottom of your bill or place it in one of our Give Back Month envelopes.

Ingredients (serves 1)

• burger bun
• 280g burger patty
• 1 tbsp Ribs and Rumps basting
• 2 slices tomato
• 1 slice Spanish onion
• 1 corral lettuce leaf
• 1/2 iceberg lettuce leaf
• 1 slice of tasty cheese
• 2 tsp tomato sauce
• 1 tbsp mayonnaise
• 1/4 tsp Worcestershire sauce

Method

1. Using a pastry brush, lightly coat each side of the burger with the basting.
2. Cook the burger to the desired temperature. Turn the burger whilst cooking to ensure it cooks evenly.
3. Add more basting each time the burger is turned.
4. Once the burger is nearly cooked add the slice of cheese on top of the burger patty while still cooking, to melt the cheese. Brush basting sauce once more over the top of the cheese.
5. To make the sauce add tomato sauce, mayonnaise and Worcestershire sauce and mix thoroughly.
6. Arrange the lettuce, onion and tomato onto the base of the burger bun and drizzle with the sauce.
7. Once the burger is cooked, place it onto the bun and cover with the top of the burger bun.

Related Documents:

• Recipe PDF

Check out the delicious Surf and Turf recipe from Ribs and Rumps below!

Ingredients (serves 1)

• 280g beef tenderloin
• 3 prawns
• 3 asparagus spears
• 1 knob of butter
• 1 tsp chopped garlic
• 4 tbsp white wine
• 150ml cream
• 1 pinch salt & pepper

Method

1. Cook the fillet to the desired temperature.
2. Whilst the fillet is cooking, heat up a pan and add butter, garlic and prawns.
3. Deglaze the pan with some white wine.
4. Season the prawns, then add the cream and reduce.
5. Bring a small pot of water to the boil for the asparagus.
6. When the fillet is almost ready, place the asparagus in the boiling water for 1 min then drain.
7. Add asparagus to the pan of prawns.
8. Place the fillet onto a plate. Place the prawns on the top of the fillet.
9. Pour some of the sauce over the steak and then garnish with the  asparagus.

Related Documents:

• Click here to view The Surf and Turf recipe