Ingredients:​​​​​​​​

60ml (1/4 cup) olive oil​​​​​​​​
500g beef rump steak, excess fat trimmed​​​​​​​​
1 brown onion, finely chopped​​​​​​​​
500g packet frozen cubed sweet potato​​​​​​​​
1 tbs ground coriander​​​​​​​​
400g can black beans, rinsed, drained​​​​​​​​
60ml (1/4 cup) maple syrup​​​​​​​​
2 long fresh green chillies, thinly sliced​​​​​​​​
1/2 bunch fresh coriander, leaves picked​​​​​​​​
Lime wedges, to serve​​​​​​​​
​​​​​​​​
Method:​​​​​​​​

Step 1​​​​​​​​

Heat half the oil in a large frying pan over high heat. Season the steak. ​​​​​​​​
Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer the steak to a plate and set aside to rest.​​​​​​​​
​​​​​​​​

Step 2​​​​​​​​

Heat the remaining oil in the pan over high heat. ​​​​​​​​
Add the onion, sweet potato and ground coriander. ​​​​​​​​
Cook, stirring occasionally, for 8 minutes or until the sweet potato is softened. Add the beans, maple syrup and half the chilli. Season. Cook, stirring occasionally, for 5 minutes or until heated through. ​​​​​​​​
​​​​​​​​

Step 3

​​​​​​​​
Thinly slice the beef. ​​​​​​​​
Place the beef on top of the sweet potato mixture. Top with coriander leaves and remaining chilli. Serve with lime wedges. ​​​​​​​​
​​​​​​​​
Enjoy! 😋 ​​​​​​​​

Ingredients:​​​​​​​​

1kg gravy beef, cut into chunks (You could also use chuck beef steak, cut into pieces)​​​​​​​​
2 tbsp gravox​​​​​​​​
1 tbsp plain flour​​​​​​​​
500g baby potatoes, halved​​​​​​​​
200g button mushrooms, halved​​​​​​​​
2 carrots, chopped​​​​​​​​
6 shallots, halved​​​​​​​​
125ml (1/2cup) Beef Stock​​​​​​​​
400g can chopped tomatoes​​​​​​​​
225g jar tomato chutney​​​​​​​​
​​​​​​​​

Step 1​​​​​​​​

Toss beef in gravox and plain flour in the bowl of a slow cooker. ​​​​​​​​
Arrange potato, mushroom, carrot and shallot over beef. Pour over stock, tomatoes and chutney. ​​​​​​​​
Cook on HIGH for 8 hours or until the beef is tender. ​​​​​​​​
Serve with steamed green vegetables, if desired. ​​​​​​​​
​​​​​​​​
Enjoy! 😋 ​​​​​​​​

Ingredients:

2 tsp extra virgin olive oil
4 large chicken thigh cutlets, with skin
1 brown onion, halved, thinly sliced
3 garlic cloves, sliced
1 1/2 cups dried risoni
3/4 cup dry white wine
3 cups Massel chicken style liquid stock
1/3 cup lemon juice
2 small zucchini, thickly sliced
200g cherry truss tomatoes
1/4 cup fresh basil leaves
Lemon zest, to serve

Step 1

Heat oil in a large heavy-based cast-iron frying pan over medium-high heat.
Add chicken.
Cook for 6 minutes each side or until golden. Transfer to a large plate.

Step 2

Add onion and garlic to pan.
Cook, stirring, for 3 minutes or until onion softens.
Add risoni.
Cook, stirring for 2 minutes or until risoni starts to brown.
Add wine.
Cook for 1 minute until almost evaporated. Add stock and lemon juice.
Bring to a simmer.

Step 3

Return chicken to pan, skin-side up.
Reduce heat to medium-low.
Cook for 10 minutes or until risoni is almost tender.
Stir risoni.
Top with zucchini and tomatoes.
Cover.
Cook for 5 minutes or until zucchini and risoni are just tender.
Sprinkle with basil and lemon zest.
ENJOY! 😋

Ingredients:

500g Beef Mince⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup (35g) breadcrumbs (made from day-old bread)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp finely chopped rosemary⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red onion, cut into wedges⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 x 400g cans cherry tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 zucchini, thickly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large eggplant, coarsely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g cherry bocconcini⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup basil leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
METHOD:⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1

Preheat oven to 180°C. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Combine the mince, breadcrumbs and rosemary in a large bowl. Season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Roll 1-tbs portions of mince mixture into balls. Place on a large tray.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2

⠀⠀⠀⠀
Heat a large frying pan over high heat. Spray with olive oil spray. Add the meatballs and cook, turning occasionally, for 5 mins or until brown all over. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Transfer the meatballs to a large roasting pan. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add the onion, tomatoes, zucchini and eggplant. Drizzle with the oil.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

Bake for 30-35 mins or until the meatballs are cooked through and vegetables are tender. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add the bocconcini to the meatball mixture in the pan. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bake for a further 5 mins or until the bocconcini melts.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 4

Serve sprinkled with basil. ENJOY! 😋⠀⠀⠀⠀⠀⠀⠀⠀⠀

This quick easy dinner is sure to spice up any weeknight meal!🌶️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:

500g packet fresh egg noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup Oyster Sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup peanut butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbs black vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbs honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 tbs sesame oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
750g pork mince⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 garlic cloves, crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
2cm piece fresh ginger, finely grated⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbs Sichuan peppercorns, finely crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbs sambal oelek⠀⠀⠀⠀⠀⠀⠀⠀⠀
2/3 cup chopped roasted salted peanuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 long red chillies, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 green onions, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 bunches choy sum, steamed, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1

Cook noodles following packet directions. Drain. Rinse under hot water. Transfer to a large bowl.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Meanwhile, whisk oyster sauce, peanut butter, vinegar, honey and 1 cup water together in a large jug.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry mince, breaking up lumps with a wooden spoon, for 4 to 6 minutes or until browned. Add garlic, ginger, peppercorn and sambal oelek. Stir-fry for 1 minute.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 4

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add peanut mixture. Stir-fry for 2 to 3 minutes or until heated through. Add ½ the mince mixture to the noodles. Toss to combine. Top with remaining mince mixture. Sprinkle with peanuts, chilli and onion. Serve with choy sum.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy! 😋⠀⠀⠀⠀⠀

⠀

Pea & Ham Soup! Give this tasty winter warmer a try! ❄️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:

1 tablespoon olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 brown onion, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 garlic clove, crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 carrots, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 celery sticks, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 (about 500g) ham hock⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 teaspoons chicken style stock powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
8 cups water⠀⠀⠀⠀⠀⠀⠀⠀⠀
1kg frozen peas ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1

⠀⠀⠀⠀⠀⠀⠀⠀
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, uncovered, for 5 to 6 minutes or until soft. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2

⠀⠀⠀⠀⠀⠀⠀
Add carrots, celery, ham hock, stock powder and water to saucepan. Cover. Bring to the boil. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Reduce heat to medium-low. Simmer, partially covered, for 1 hour 45 minutes or until meat starts to come away from the bone. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove ham hock from saucepan and set aside to cool. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

⠀⠀⠀⠀⠀⠀⠀⠀
Add three-quarters of the peas to soup. Bring to the boil. Simmer for 10 minutes. Remove from heat. Cool. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 4

⠀⠀⠀⠀⠀⠀⠀
Shred ham from bone. Blend soup in batches until smooth. Return to saucepan. Add ham, remaining peas, and salt and pepper. Stir over low heat until hot. Serve. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy! 😋⠀⠀⠀⠀

One pan 50 minute dish?⠀⠀⠀⠀⠀⠀⠀⠀⠀
YES PLEASE! 🙌‍‍⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:

1 tbs extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 chicken breast fillets⠀⠀⠀⠀⠀⠀⠀⠀⠀
40g butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 large brown onions, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbs fresh thyme leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 tbs cornflour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 cups Beef Liquid Stock⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp Worcestershire sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
125g gruyère cheese, coarsely grated⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbs chopped fresh flat-leaf parsley leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
Steamed green beans, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
Crusty bread, to serve ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1

Heat oil in a large ovenproof frying pan over medium-high heat. Add chicken. Cook, turning, for 8 to 10 minutes or until chicken is just cooked through. Transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Melt butter in the same pan over medium-high heat. Add onion and thyme. Cook, stirring, for 10 to 12 minutes or until golden brown and caramelised. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blend cornflour with 1⁄4 cup stock in a small bowl until smooth. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add remaining stock and Worcestershire sauce to pan. Simmer, uncovered, for 2 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add cornflour mixture to pan. Season with pepper. Cook, stirring, for 2 minutes or until sauce thickens. Preheat grill. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add chicken to pan. Cook, turning, for 2 minutes or until heated through. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top chicken with cheese. Grill for 5 minutes or until cheese is melted. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Sprinkle with parsley. Serve with beans and bread. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy! 😋⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Who doesn’t love a 1 pan dish?! 🥘⠀⠀⠀⠀⠀⠀⠀⠀⠀
Less washing up at the end of the night & super easy & quick for those weeknight family dinners! 🍽️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
One pan Meatball Bake is sure to be a hit! 😋⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:

⠀
1 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 brown onion, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
560g Beef or Pork Meatballs⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups (500g) Italian Passata⠀⠀⠀⠀⠀⠀⠀⠀⠀
60g pkt Baby Spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
150g mozzarella, thickly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1

Heat the oil in a large ovenproof frying pan over medium heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add onion and cook, stirring, for 3 mins or until softened. Add the meatballs and cook, turning occasionally, for 5 mins or until meatballs are browned all over.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2⠀

Add the passata and cook, stirring occasionally, for 5 mins or until the meatballs are cooked through. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove from heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Stir in the spinach. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Arrange the mozzarella over the passata mixture.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

⠀⠀⠀
Preheat grill on high. Place the frying pan under grill and cook for 3 mins or until the mozzarella melts and is golden brown.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy!! ⠀⠀⠀⠀⠀⠀⠀⠀

Want a tasty, crunchy topped family pie? 🥟⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Potato Gem Topped Shepherds Pie! 😋⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients

1 tbs olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 brown onion, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
500g lamb or beef mince⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 1/2 cups chicken stock⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbs tomato sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 tbs worcestershire sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 cups frozen mixed vegetables⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 packet (about 30) frozen potato gems⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup grated four cheese blend⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chopped fresh continental parsley, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat the oil in a large ovenproof frying pan over medium heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook the onion, stirring occasionally, for 4 minutes or until soft. Increase the heat to high. Add the mince and cook, breaking up any lumps with a wooden spoon, for 4 minutes or until browned.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2⠀

⠀⠀⠀⠀
Sprinkle the flour over the mince mixture and cook, stirring, for 1 minute. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Gradually add the stock, stirring constantly, until the mixture thickens. Stir in the tomato sauce and Worcestershire sauce. Simmer for 10 minutes or until the sauce is reduced. Stir in the vegetables.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat the oven to 200C/180C fan forced. Arrange the potato gems on top of the mince mixture. Sprinkle with the cheese. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bake for 20 minutes or until golden. Sprinkle with parsley and serve.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy! 😋⠀⠀⠀

After a delicious slow cooker meal? Why not try this!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Slow Cooked Honey Soy Beef Brisket 🥘 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀

250g packet vermicelli rice noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 carrot, peeled, shredded into long strips⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 baby qukes, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fresh coriander sprigs, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 green shallot, thinly sliced diagonally⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tablespoon sesame seeds, toasted⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Honey soy beef⠀

⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup salt-reduced soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup hoisin⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
3cm piece fresh ginger, thickly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 whole star anise⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 garlic cloves, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.5kg piece beef brisket⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1⠀⠀⠀⠀⠀⠀⠀⠀⠀

To make the honey soy beef, combine the soy sauce, hoisin, honey, ginger, star anise, garlic and 125ml (1/2 cup) water in a slow cooker. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add the beef and turn to coat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cover and cook on High, turning every 2 hours, for 5-6 hours or until the beef is very tender. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Use two forks to shred the beef. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Transfer to a bowl. Cover to keep warm.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2⠀⠀⠀⠀⠀⠀⠀⠀⠀

Pour liquid from slow cooker into a large saucepan. Bring to the boil over high heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook for 15-20 minutes or until liquid has reduced to about 250ml (1 cup). (Alternatively, you can do this in the slow cooker if your slow cooker has a simmer function). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Strain through a fine sieve and discard solids. Set aside for 5 minutes to allow oil to settle on top. Carefully pour as much oil off top as possible. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add beef and toss to combine.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Place the noodles in a heatproof bowl. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cover with boiling water. Set aside for 5 minutes to soften. Drain. Divide among serving bowls. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with carrot, cucumber and coriander. Sprinkle with shallot and sesame seeds.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy! 😋 ⠀⠀⠀⠀⠀⠀

Who doesn’t love a tasty stir fry? 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ginger pork stir-fry with snow peas, cabbage and almonds 🍲 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 tbs Chinese cooking wine⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbs salt-reduced tamari⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 garlic clove, crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp dried chilli flakes⠀⠀⠀⠀⠀⠀⠀⠀⠀
250g pork fillet, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 green shallots, cut into 3cm lengths⠀⠀⠀⠀⠀⠀⠀⠀⠀
2cm-piece fresh ginger, cut into matchsticks⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 small red capsicum, deseeded, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
125g snow peas, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
15g almonds⠀⠀⠀⠀⠀⠀⠀⠀⠀
125g wombok (Chinese cabbage), coarsely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp sesame oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
125g tub microwave brown rice⠀⠀⠀⠀⠀⠀⠀⠀⠀
Lime wedges, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fresh coriander leaves, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1⠀⠀⠀⠀⠀⠀⠀⠀⠀

Combine the cooking wine, tamari, garlic, honey and chilli in a large sealable glass or plastic container. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add the pork and stir to coat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2⠀⠀⠀⠀⠀⠀⠀⠀⠀

Place the shallot, ginger, capsicum, snow pea, almonds and wombok in another large bowl.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3⠀⠀⠀⠀⠀⠀⠀⠀⠀

Heat half the sesame oil in a large wok. Add the contents of the vegetable bowl and stir-fry for 2-3 minutes or until just tender. Transfer to a bowl.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 4⠀

⠀⠀⠀⠀⠀⠀⠀⠀
Heat the remaining sesame oil in the wok over high heat. Add the contents of the pork container and stir-fry for 2-3 minutes or until pork is golden. Return the vegetables to the wok and stir-fry for 1 minute or until heated through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 5⠀⠀⠀⠀⠀⠀⠀⠀⠀

Meanwhile, cook the rice following to packet directions.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 6⠀⠀⠀⠀⠀⠀⠀⠀⠀

Serve stir-fry with rice and lime wedges, topped with coriander.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy! 🤤 ⠀⠀⠀⠀⠀⠀

Quick, easy, delicious dinner for back to school week! 🙌‍‍⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chicken Kiev Pasta Bake 😋⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀

⠀⠀⠀⠀⠀⠀⠀⠀⠀
250g dried trivelle pasta⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 zucchini, halved lengthways, sliced diagonally⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
500g Chicken Breast, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
50g butter, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 leek, trimmed, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 garlic cloves, crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 tbsp plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 1/2 cups milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup Bulla Cooking Cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup chopped fresh flat-leaf parsley leaves, plus extra leaves to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup finely grated parmesan⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup panko breadcrumbs⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1⠀⠀⠀⠀⠀⠀⠀⠀⠀

Grease a 2.3-litre baking dish. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding zucchini for the last 2 minutes of cooking time. Drain.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2⠀⠀⠀⠀⠀⠀⠀⠀⠀

Meanwhile, heat oil in large deep frying pan over medium heat. Add chicken. Cook, stirring once, for 5 minutes or until golden and just cooked through. Transfer to a plate.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3⠀⠀⠀⠀⠀⠀⠀⠀⠀

Melt butter in same pan. Add leek. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook for 5 minutes or until softened. Add garlic and flour. Cook, stirring, for 1 to 2 minutes until mixture bubbles. Remove from heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Gradually stir in milk, then cream. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Return to medium heat. Cook, stirring constantly, for 3 to 4 minutes or until mixture bubbles and thickens. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add chicken, pasta mixture, half the parsley and half the parmesan. Stir until parmesan just melts.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 4⠀⠀⠀⠀⠀⠀⠀⠀⠀

Preheat grill on high. Transfer pasta mixture to prepared baking dish. Combine breadcrumbs with remaining parmesan and parsley in a bowl. Sprinkle over pasta mixture. Grill for 2 to 3 minutes or until golden. Sprinkle with extra parsley. Serve.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy!⠀⠀⠀⠀

Speedy Thai Chicken Rissoles with Mango Salad! 🥭 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
If this doesn’t scream summer I don’t know what does! ☀️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀

500g chicken mince⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbs Gourmet Garden Thai Seasoning⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbs grapeseed oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 bunch fresh mint⠀⠀⠀⠀⠀⠀⠀⠀⠀
250g pkt zucchini noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀
80g mixed salad leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large mango⠀⠀⠀⠀⠀⠀⠀⠀⠀
80g (1/2 cup) sweet chilli- flavoured cashews⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 lime⠀⠀⠀⠀⠀⠀⠀⠀⠀
Kewpie Mayonnaise Sriracha Flavour, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1⠀⠀⠀⠀⠀⠀⠀⠀⠀

Heat a large non-stick frying pan over medium-high heat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2⠀⠀⠀⠀⠀⠀⠀⠀⠀

Place chicken and Thai seasoning in a bowl. Use clean hands to mix until well combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3⠀⠀⠀⠀⠀⠀⠀⠀⠀

Once pan is hot, add oil. Use wetted hands to shape into 8 small patties. Cook patties for 2 minutes then turn over. Cover and cook for a further 3 minutes or until cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 4⠀⠀⠀⠀⠀⠀⠀⠀⠀

Meanwhile, pick mint sprigs then arrange zucchini, salad leaves and mint on a serving platter. Thinly slice the mango and add to the platter. Sprinkle with the cashews. Cut the lime into wedges.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 5⠀⠀⠀⠀⠀⠀⠀⠀⠀

Arrange the rissoles on the platter and serve with mayonnaise and lime wedges.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
ENJOY!! 😋 ⠀⠀⠀⠀⠀⠀⠀⠀

Fast & Fresh Spiced lamb cutlets with couscous salad! 🥗 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Who would love this for dinner? 🙋🏻‍♂️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀

8 French-trimmed lamb cutlets⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red onion, halved, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red capsicum, deseeded, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 yellow capsicum, deseeded, thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 lemon, rind finely grated, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
150g (3/4 cup) couscous⠀⠀⠀⠀⠀⠀⠀⠀⠀
185ml (3/4 cup) boiling water⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bunch fresh coriander, top leaves torn off⠀⠀⠀⠀⠀⠀⠀⠀⠀
400g can chickpeas, rinsed, drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
90g (1/3 cup) Greek-style yoghurt⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp harissa paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1⠀⠀⠀⠀⠀⠀⠀⠀⠀

Sprinkle lamb with cumin. Season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat 1.5 tbs oil in a large non-stick frying pan over high heat. Add onion and capsicum. Season. Cook, stirring occasionally, for 5 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Push capsicum mixture to the side. Add lamb. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook, turning lamb and moving capsicum mixture, for 5 minutes or until lamb is cooked to your liking and capsicum mixture has softened. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove from heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Squeeze over 1 lemon half. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2⠀⠀⠀⠀⠀⠀⠀⠀⠀

Meanwhile, place couscous and lemon rind in a heatproof bowl. Add boiling water and remaining oil. Cover with a plate. Set aside for 5 minutes or until liquid is absorbed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Use a fork to separate grains. Add coriander, reserving a few sprigs, and chickpeas. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Squeeze over remaining lemon half. Season. Stir to combine.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Place yoghurt in a serving bowl. Swirl through harissa. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serve with lamb, capsicum mixture and couscous, topped with reserved coriander.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy! 🤤 ⠀⠀⠀⠀

After something tasty for dinner? 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
How’s this sound? ⬇️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀

2/3 cup (50g) panko breadcrumbs⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup (25g) finely grated parmesan⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp chopped thyme⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 pork loin chops⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbs olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
800g gold sweet potato, peeled, cut into 2cm pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bunch baby broccoli, halved lengthways⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 1⠀⠀⠀⠀⠀⠀⠀⠀⠀

Preheat oven to 180°C. Combine the breadcrumbs, parmesan and thyme on a plate. Add pork to the breadcrumb mixture and turn to coat. Heat the oil in a large frying pan. Cook pork for 2 mins each side or until golden. Transfer to a lightly greased baking tray. Bake for 10 mins or until cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 2⠀⠀⠀⠀⠀⠀

⠀⠀⠀
Meanwhile, cook the sweet potato in a steamer over a saucepan of simmering water for 10 mins or until tender. Transfer to a bowl. Cook the baby broccoli in the steamer for 3 mins or until baby broccoli is tender.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3⠀⠀⠀⠀⠀⠀⠀⠀⠀

Use a potato masher or fork to mash the sweet potato until smooth. Season. Stir in the vinegar.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 4

⠀⠀⠀⠀⠀⠀⠀⠀⠀
Divide the pork, sweet potato mash and baby broccoli among serving plates. Season to serve.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
ENJOY!⠀⠀⠀⠀⠀⠀⠀⠀⠀

This was a hit in the Williams household this week so we thought we’d share the recipe! 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀

2 large celery stalks finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large onion diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
700g chicken mince⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 large spring onions chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup oyster sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large lettuce⠀⠀⠀⠀⠀⠀⠀⠀⠀
3tsp sesame oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
2tbs sweet chilli sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.5 tbs tamari⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method:⠀

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1. Heat half the sesame oil in large wok over high heat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fry celery & onion for 3mins or until slightly softened.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. Add the rest of the oil, mince & spring onions. Fry for 5mins until cooked through⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. Mix together the oyster sauce, sweet chilli sauce & tamari. Drizzle over the chicken mince & stir through for 2mins.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Season to taste 🧂 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Divide the san choy bau between serving plates with lettuce leaves to use as wraps!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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ENJOY! 🤤 ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Who wants our tips on a perfect Roast Pork with Crackling?? 🤤 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You’ve got it! 🙏⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1. Remove your roast from the packaging and pat dry with paper towel. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. (We can do this for you)⠀⠀⠀⠀⠀⠀⠀⠀⠀
If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pat dry thoroughly with paper towel.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
If the roast is over 2kg, take 10 minutes off this initial crackling time.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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5. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Once cooked, let the roast rest for 10 minutes before slicing.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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ENJOY!! Show us your perfect roasts when you try this! 🤤⠀⠀⠀⠀⠀⠀⠀⠀⠀

Here’s an easy 1 pot recipe for a delicious weeknight dinner! You can of course double it for a family! 👨‍👩‍👧‍👦⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀

2 teaspoons olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
10g butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 small chicken breast fillets⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 garlic clove, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup sun-dried tomatoes, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons white wine⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup thickened cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup chicken style liquid stock⠀⠀⠀⠀⠀⠀⠀⠀⠀
30g baby spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup fresh basil leaves, torn⠀⠀⠀⠀⠀⠀⠀⠀⠀
Crusty bread, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 1⠀⠀⠀⠀⠀⠀⠀⠀⠀

Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Season the chicken and add to the pan. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Reduce heat to medium-high.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook the chicken for 5 minutes each side to until just cooked through. Transfer to a plate. Cover with foil to keep warm.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 2⠀

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Add the wine and cook for 1 minute or until reduced. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add the cream and stock. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Stir through the spinach until wilted. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Season and sprinkle with the basil leaves. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serve with crusty bread. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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ENJOY! 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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WHAT YOU WILL NEED ⬇️⠀⠀⠀⠀⠀⠀⠀⠀⠀

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2 kilos of grass fed beef rump cap⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 handful Rock salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
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With the tip of a sharp knife, score the fat of your rump cap on a criss-cross diagonal to prevent the sides of the meat from curling. 🔪 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heavily season the whole rump by rubbing rock salt in to the meat. Allow the salt to tenderize the meat by resting it in the fridge for approximately 2 hours. 🧊 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pre heat your BBQ to its highest setting. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Using the hot plate on the BBQ, sear the rump fat side down for approximately 4-6 minutes until the fat has nicely coloured. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Turn the piece over so that the fat side is facing up and place the rump on the grill side to roast. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Turn the temperature down to medium low heat, lower the BBQ hood and cook for approximately 2 hours. ⏰ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
(Allow 1-1.5 hours of cooking time per kilo of meat).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 4⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Enjoy! 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Here’s a super easy, tasty & family friendly recipe for a Friday night or weekend meal! 😋 

Save yourself from getting takeaway & make your own burgers! We added bacon to ours & topped with Beerenberg Tomato relish! But you can add avocado, egg, whatever you like! 🍅 🥑 🧀 

Ingredients:

750g beef mince
70g (1 cup) breadcrumbs
1 large brown onion, grated
1 egg, lightly whisked
1/4 cup chopped fresh continental parsley
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce (optional), or to taste
Salt & ground black pepper, to taste
2 tablespoons olive oil
150g cheddar cheese, thinly sliced, to serve
6 hamburger buns, halved
1/3 cup American mustard (optional)
6 lettuce leaves, to serve
3 ripe tomatoes, sliced

Method

Step 1.⠀

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Place the beef mince, breadcrumbs, egg, parsley, onion, garlic, Worcestershire sauce and Tabasco sauce in large bowl. Season with salt and pepper. Mix with until evenly combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 2.⠀⠀⠀⠀

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Divide the mixture into 6 equal portions. Shape each portion into a patty about: 10cm in diameter & 1.5cm thick.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3⠀⠀

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Place the patties onto a tray, Cover & place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 4⠀

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Heat the olive oil in a large, non-stick frying pan over medium-low heat and cook the patties for about 4 minutes on each side or until browned and cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top patties with cheese while in the pan to melt.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 5⠀

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While cheese is melting place the burger buns under the grill to toast.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 6⠀⠀

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To serve, spread half of the bun with the American mustard. Top with chosen toppings.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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ENJOY!

A super easy, delicious take on a family classic!
SLOW COOKER CHICKEN!

So if you like me, have never cooked a whole chicken…because, well there’s roast chickens you can buy..
YOU NEED TO CHECK THIS OUT!!!!
This is so simple literally anyone can do it & it’s so much tastier than a bought one!
You just throw everything in, set & forget, then come dinner time you have a juicy, tasty meal!

Ingredients:

Whole Chicken
1x Packet of french onion soup
Whatever veggies you like (I used potatoes, onion, carrot & sweet potato)

Method:

Oil the slow cooker pot with cooking spray or olive oil
Chop & throw in your veggies on the base
Pat the chicken dry with paper towel & then place on top of the veggies
Sprinkle with the French Onion Soup powder
Cook on low for 8hrs or high for 4hrs

Optional: Crisp the skin up in the oven for 20mins on 180 degrees before serving