Lately we've been sharing all kinds of salmon dishes: salmon burgers, honey mustard salmon, fish curry — but honestly, nothing tastes better than a fresh, organic salmon fillet, deliciously grilled on the barbecue. Catch the end of summer with this amazing casual recipe.
Ingredients
Method
1. Preheat barbecue to medium-high. If you don't have a barbecue, you can cook this on a grill plate on your stovetop by preheating it to medium-high.
4. Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl. Remove the salmon and allow it to rest for five minutes.
5. Transfer the salmon to a serving platter and spread with the remaining herb mixture. Top with slices of lemon.
This salmon burger isn't only a delicious and luxurious easy midweek dinner, but it is also a great alternative for your classic beef or pork burger. Organic salmon like our Wild Canadian salmon is high in good fats, low in sodium, high in iron and protein, too. Use this as an alternative to the cholesterol unfriendly hamburger and feel high-class any old afternoon.
Ingredients
Method
1. Either tear or the salmon into small pieces and place in a food processor. If you don't have a food processor, you may just have to work on refining the pieces with a knife or your hands. In the food processor, pulse a few times until the salmon is finely chopped but not pureed. Transfer the chopped salmon to a large mixing bowl.
2. Add the breadcrumbs, red onion, garlic, dill, paprika, cumin, egg, salt, and pepper. Mix until everything is well combined.
3. Divide the salmon mixture into 4 equal portions and form them into burger patties.
4. Heat a drizzle of olive oil in a skillet over medium heat. Cook the salmon burgers for 4-5 minutes on each side, or until they are cooked through and golden brown on the outside. Or, cook in an air fryer for 15 minutes on 180°.
5. Serve the salmon burgers on buns with your favourite toppings, such as lettuce, tomato, avocado, and a dollop of tartar sauce or aioli.
Our main blog this fortnight discussed a meal planning hack: ingredient stacking. Ingredient stacking is all about mindfully planning and purchasing to include as many ingredients in as many different meals as possible. But ingredient stacking doesn't mean you have to eat the same thing every night, oh no. This 5-day meal plan is kid-friendly, interesting and delicious, even when most meals have 4 of the same ingredients as the others. Check it out below to get inspired for next week.
Five Day Meal Plan
Day One | Chicken Tacos
*Chicken breast, sliced
*Corn tortillas, heated up
*Cabbage in thin slices
*Carrot, in thin slices or grated
*Onion, finely chopped
*Fresh tomatoes, roughly chopped
*Cheese, grated
Coriander
Lime
*Sour cream, optional
Day Two | Pork Cabbage Rolls
*Cabbage, whole leaves
*Pork mince
Rice
*Onion
*Garlic
Tomato sauce
Chicken or vegetable broth
Salt and pepper
Paprika
Parsley
*Sour cream (optional topping)
Day Three | Chicken Schnitzels
*Chicken breast or chicken cutlets
Flour
Eggs
Breadcrumbs
Salt and pepper
Butter or oil for frying
Parsley (optional garnish)
You can create better stacking here by including a side salad with onion, carrot, tomato, and cabbage, plus mash or chips for the potato. You can also turn this into a chicken parmy and further ingredient stack with canned tomatoes and bacon.
Day Four | Jacket Potatoes with Pork Mince
Potatoes
*Pork Mince
*Onion
*Garlic
Olive oil
Salt and pepper
*Cheese, grated (optional topping)
*Sour cream (optional topping)
Day Five | Pork Mince Nachos
*Pork mince
*Corn tortillas, cut in triangles and fried or baked
*Cheese, grated
*Onion
Canned and fresh tomato
Salsa
Jalapeños (optional)
Sour cream (optional)
As you can see, this is a pretty easy to understand and intuitive “hack”. You probably do this already without thinking about it, but being aware and more mindful of it can reduce impulse purchasing and food waste. Do you ingredient stack?
In our main blog this week, we talked about buffalo or bison meat, specifically the mince that we sell in store. One of the best things about buffalo meat is its unique flavour that can make any dish, and its cook, stand out. To get the most out buffalo mince, in terms of nutrition and flavour, there's a few things to consider.
Similar to other lean meats such as chicken breasts, buffalo mince is at risk of drying out due to its low fat content. This risk, as well as its mild flavour, is why buffalo mince is common in sauced and soupy dishes, such as chilli. While the browning from the maillard reaction provides important depth of flavour, cooking the mince for too long can cause it to become dry and crumbly, losing its delicate texture and taste. In this instance, we're hoping to develop some browning to deepen the savoury flavour without drying out the meat. This is done by using high heat and an extra 1/4 cup of stock to get the best of both worlds.
Ingredients
note: this is a spicy recipe. To reduce the spice you have a few options: omit the ground chilli powders one or either and replace with paprika. Omit the jalapenõs, ensure you remove the seeds and ribs of the pepper and/or soak it in white vinegar for about an hour before using.
A quesadilla is an easy Mexican dish, which simply uses a tortilla (any kind of flour or corn wrap would do), cheese and often supplementary ingredients. The wrap is grilled in a press or on a pan until the cheese is melted. What makes the quesadilla so great for lunchboxes, and specifically the bento boxes we described in our latest blog, is it is a filling but simple addition which can pair great with other lunch ingredients. It is also great for using up leftovers, leftover meat and wraps near their use by date. Here's a few ideas of ingredients for the quesadilla, and pairing ideas to complete the bento!
The Quesadilla
- 2 small corn or flour tortillas, or 1 large one cut in half (to form half moons)
- 1 cup of grated cheese, cheddar or dry mozzarella. It melts better if you grate it yourself but it is best to use what you have
Options for more filling:
- sliced and cooked capsicum and onion, like from leftover fajitas
- leftover chicken strips
- leftover beef or pork mince
- leftover chicken mince
- leftover steak cut into strips
- leftover bacon in chunks
- canned tuna
- spinach and feta
Really, anything you have left in the fridge can be put into a quesadilla! Then, all you need to do is fill the wrap with the filling leaving room at the edges, fold the wrap in half so it has one straight edge and one curved edge, press it in a sandwich press or on a pan until the cheese is melted and the filling is hot.
What to pair with the quesadillaWe get it, you want bacon for breakfast but a headline from 10 years ago has made you a bit hesitant. Doesn't bacon have a ton of fat and salt in it that's bad for your heart? It is admirable to want to eat well, but the reality is, cutting your favourite food out isn't the road to health — it is the road to eating bacon anyway then feeling guilty! Instead of trying to cut it out, just build your plate to include everything else your body needs. The reality is that your body does need sodium and fats in small amounts, it also needs complex carbohydrates, healthy fats, fibre and protein to keep your body moving. So, cook up a nice serving of good quality bacon and make room for other delicious breakfast options.
What to Add
Bacon is a good source of protein, though you could add an egg, a glass of milk or a high-protein vegetable to the plate. In a whole plate, all you're missing is a carbohydrate, fibre and some healthy fats. Many foods crossover, including fibrous foods like potato which are also a good carbohydrate boost. Including a variety of foods on your plate means you don't have to miss out on food you love, but you can stay fuller for longer and reduce the risk of certain diseases or health challenges.
Fats
What makes this beef wellington Christmas-y? The flavours of rosemary and thyme, salty prosciutto and juicy meat is iconic of Australian Christmas. Spinach adds a deeper, earthy flavour and the buttery flavour of the puff pastry pairs well with other Christmas classics, including pavlova!
Ingredients
Method
1. Preheat the oven to 200°C. Season the beef fillet with salt and pepper. Heat the olive oil in a large frying pan over high heat. Sear the beef fillet on all sides until browned. Remove from the pan and set aside to cool. In the same pan, add the chopped mushrooms, spinach garlic, rosemary and thyme. Cook until the mushrooms release their moisture and become golden brown and spinach has shrunk. Remove from heat and let it cool.
2. Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap around the fillet. Lay the prosciutto (or ham) slices on the pastry, slightly overlapping so there's no gaps. Spread the mushroom and spinach mixture evenly over the ham. Place the seared beef fillet on top of the mushroom mixture. Carefully roll the pastry around the beef, sealing the edges. Brush the pastry with beaten egg for a golden finish.
3. Place the wrapped beef Wellington on a baking sheet and bake in the preheated oven for 25-30 minutes for medium-rare, or until the pastry is golden brown. Remove from the oven and let it rest for a about 5 minutes before slicing.
4. Serve this Beef Wellington sliced with mashed potato and a fresh salad. Enjoy!
note: Seem like too much work? Check out our selection of ready made meals and remaining Christmas stock. Enjoy the season with good food!
Just because us Aussies miss out on a Christmas winter wonderland doesn't mean we have to miss out on all the delicious Christmas fare they have on the Northern side of the planet. Turkeys, hams, pork roasts and rolls all have a place on a hungry Aussie's table and so does its natural companion, stuffing. Stuffing is a mixture of bread, vegetables, aromatics and optional additions to boost the flavour of the bird and to add another delicious course to the table. Stuffing is most often cooked inside the bird to impart flavour and keep the stuffing moist but there are many limitations including safe cooking and serving sizes. Instead, baked stuffing, with some careful "basting", can make delicious, hearty, moist and generously portioned stuffing for the Christmas table.
If you've never tried stuffing before, or its a family favourite but you want to try something new, consider this Aussie Macadamia and Apricot stuffing. It uses the flavour of Australian seasonal staples, macadamia nuts and dried apricots, to imbue a distinctly Australian flavour. Try it out!
Ingredients
Method
1. Preheat your oven to 180°C. In a large mixing bowl, combine the fresh breadcrumbs, chopped macadamia nuts, dried apricots, diced celery, diced red onion, minced garlic, chopped parsley, and lemon zest. Add the dried thyme, dried rosemary, salt, and pepper to the mixture. Toss the ingredients together until well combined.
2. Melt the butter in the microwave or on the stovetop and then pour over the breadcrumb mixture. Gently (but thoroughly) mix to coat and bind the ingredients.
3. Transfer the stuffing mixture into a greased baking dish, spreading it evenly. Press it down slightly to ensure a cohesive stuffing.
4. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and the stuffing is cooked through. You can test the doneness by inserting a toothpick into the centre; it should come out clean.
5. If you prefer a moister stuffing, you can periodically drizzle broth over the stuffing during the baking process. This step is optional and depends on your preference. It can, however, also add great flavour to your stuffing, especially if you use homemade stock or broth from the meats you're serving alongside the stuffing.
6. Once done, remove the stuffing from the oven and let it cool for a few minutes before serving. The stuffing can be served alongside your favorite Christmas roast, such as turkey, chicken, or ham.
too busy to make your own stuffing? Order some with your Christmas meat or choose your ideal flavour in our rolled roasts.
Salmon has a rich and fatty flavour, packed full of omega-3s and a delicate sweetness. It is a versatile meat and can be used, flavoured and enjoyed in a variety of ways. One delicious and simple way is with a honey mustard glaze. The combination of honey and mustard provides a well-balanced profile of sweetness from honey and tanginess from mustard. This balance enhances the natural richness of salmon without overpowering its distinctive taste. Similarly, the sweet and tanginess helps to cut through the fatty richness, so you can enjoy every single bite.
It takes so few ingredients and can be pre-prepared. Simply glaze the salmon before bedtime, wrap it tightly and put it in the fridge, then cook it the next day at dinner time. This not only makes it super quick and easy, but imbues the fish with even more flavour.
Try it for lunch or dinner and enjoy!
Ingredients
Method
1. Preheat the oven to 190°C.
2. Warm the honey briefly in a medium-sized bowl in the microwave for about 30 seconds in 10 second bursts. The honey should not be hot, but warm so it is slightly runny and can mixed into the other ingredients. Whisk in the Dijon mustard, soy sauce, olive oil, minced garlic, and a bit of salt and pepper.
3. Place salmon fillets on a baking sheet lined with parchment paper, with space between them. If your salmon fillet has skin still on, brush a small amount of the glaze or oil on the skin side with additional salt and pepper, and put skin side down on the tray.
4. Brush the salmon fillets with the honey mustard glaze. Add additional salt and pepper on top. Bake for 15-18 minutes or until the salmon is flaky.
5. Drizzle with any extra glaze. Serve with sides such as roasted vegetables, mashed cauliflower or potato, rice or a fresh salad.
The days get busy and inspiration in the kitchen stays in bed, we get it. This orange chicken recipe is inspired by the flavours of the season to get you excited to be back in the kitchen. It is better than take out, full of flavour and satisfying for all. Give it a go and watch it come to life faster than the time it takes for delivery.
Ingredients
Method
1. Season the chicken pieces with salt and pepper and let sit for a few minutes. Then dredge the chicken pieces in cornstarch, dip them in beaten eggs, and then coat them again with cornstarch.
2. Heat about 2 inches of neutral oil (avocado oil or vegetable oil) in a heavy-bottomed pot, or a deep fryer to 175°C. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
3. In a saucepan, combine orange juice, chicken broth, sugar, rice vinegar, soy sauce, orange zest, garlic, and ginger. Bring the mixture to a boil and then reduce the heat to simmer for about 5 minutes. After five minutes, stir in the cornstarch slurry and continue to simmer until the sauce thickens to your desired consistency. It should be glossy and thick enough to coat the back of a spoon.
4. Toss the crispy fried chicken pieces in the orange sauce. Stir until the chicken is well coated and the sauce is evenly distributed.
5. Garnish the orange chicken with sliced green onions, sesame seeds, and additional orange zest for extra flavor and visual appeal. Serve with steamed white rice or fried rice.
A roast is certainly a labour of love and the taste proves it, especially if it has deliciously salty crackling. Read our recipe below to find out how to balance crispy crackling with deliciously moist pork meat.
PS Pork pairs very well with our new Em’s Table Reisling which is organic, low-carb and full of antioxidants, anti-inflammatories and other great benefits.
Ingredients
Method
1. Prep the Pork Collar Roast: Preheat your oven to 230°C.
2. Score the Skin: Use a sharp knife to score the skin of the pork collar roast. Make parallel cuts about 1/2 inch apart. Be careful not to cut into the meat, but you should cut through the fat layer to expose the skin.
3. Season the Meat by rubbing the minced garlic, rosemary, and thyme over the exposed meat, ensuring the flavours penetrate the cuts you made during scoring. Season the meat with salt and freshly ground black pepper to taste.
4. Prepare the Skin: Dry the skin thoroughly with paper towels. The drier the skin, the crispier the crackling will be. Roasting: Place the pork collar roast on a wire rack set in a roasting pan. The rack allows the heat to circulate evenly around the meat and helps with the crackling. Rub the skin with olive oil, and then sprinkle the coarse sea salt evenly over the skin. The salt will help draw out moisture from the skin, aiding in the crisping process.
5. Roast the pork collar in the preheated oven at 230°C for about 20-30 minutes, or until the skin starts to blister and become crispy. This initial high-temperature roast is crucial for achieving perfect crackling.
6. After thirty minutes lower the temperature to 160°C and continue roasting for another 1.5 to 2 hours, or until the internal temperature of the pork reaches 63°C. Cooking times may vary depending on the size of your roast, so use a meat thermometer to ensure it's cooked to the desired doneness.
7. Once the roast reaches the right internal temperature, remove it from the oven and let it rest for about 15 minutes. This resting period is very important as allows the juices to redistribute within the meat and keep your meat juicy. Carve the roast into slices and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Chicken Parmi is an Aussie classic favourite, best known for it's luxurious pub-night feels, crispy cheese and creamy tomato sauce. Using organic chicken breasts is a great way to elevate the chicken parmi and harness the natural flavour. This recipe can be easily adapted for a quick midweek dinner. It's also easy to adapt this recipe to suit your diet and health goals.
Ingredients
Method
1. Preheat the oven to 200 celsius, and line a ceramic bake dish with oil or baking paper. Heat oil in a skillet or heavy-bottomed frying pan.
2. Mix breadcrumbs, herbs and salt and pepper together. Dredge the chicken breasts so the breadcrumbs stick. If breadcrumbs aren’t sticking, you can include an egg mixture and do the dry-wet hand method, or coat in oil.
3. Cook chicken for 2-3 minutes on each side until golden brown. It will keep cooking in the oven
4. Add all four cooked chicken breasts to your bake dish, allowing some space. Cook chicken completely, 10-15 minutes. Add the sauce and sprinkle over the cheese. Cook until golden brown
5. Serve on its own with a side salad, or on top of noodles or zucchini noodles, according to preference.
P.S The sauce is the basis for flavour of this dish: you can find recipes for parmigiana sauce online. For a healthier version of this dish, you can make your own sauce. Homemade sauce means you can avoid added sugar, preservatives or any other hidden nasties in jar sauce. Fresh crushed tomatoes, organic tomato paste, fresh herbs, brown sugar and red wine make a delicious, low/no added sugar and packed full of important nutrients from the tomato and herbs.
The caprese salad is a spring/summer staple because of its use of delicious, fresh and seasonal ingredients including basil and tomato. It is a favourite not just of Italians but of folks everywhere. However, sometimes a simple salad doesn't cut it and, even though it's delicious and easy, you just want more. That's where the super Italian caprese sandwich comes in. It's a delicious mix of the classic caprese salad with an Italian sub, made easy on healthy multigrain bread. This sandwich is great to pack and take on springtime adventures, including the local markets.
Ingredients
Method
1. If you want to make your own pesto, blend pine nuts, olive oil, parmesan cheese and basil leaves until smooth. Spread a tablespoon of pesto on each slice of bread.
2. Add thick slices of mozzarella in a layer, add tomato slices. Sprinkle a generous pinch of salt and pepper and let sit for a couple minutes. After the salt has dissolved, add salami and prosciutto.
3. Drizzle balsamic glaze on top. You can also make your own balsamic glaze by simmering balsamic vinegar in a pot until thick. You can optionally add brown sugar for a sweeter glaze or to make the process faster. It should take about 1 minutes with sugar and closer to 20 minutes without. Cool before drizzling on top.
4. Replace top slice. Wrap with cling wrap or baking paper, then store in a container or a silicone bag. Use an ice pack or a cold drink to store it if you're travelling with it. Enjoy!
P.S If you're missing our food and wine pairing this fortnight, try a rosè or a pinot grigio with this sandwich.
This fortnight we're highlighting another one of our new wines and pairing it with a delicious meal. We wanted to celebrate the arrival of spring with a delicious Em's table shiraz. Shiraz is a versatile and delicious wine with deep plum flavours and full-bodied richness. Em's table Shiraz also benefits from organic ingredients and no preservatives. What makes this wine so great for spring is that it works for daytime and into the fresh night. Spring nights are the sweet point between warm and cold, meaning you can hang around the fire longer and enjoy a deep, warming wine. These dark flavours mix magically with the light, savoury flavours of meat cuts like a tomahawk steak.
Tomahawk steak is a famous and luxurious cut of beef, with the bone left in-tact to impart a delicious savoury flavour. It is essentially an elevated version of a ribeye steak, big enough to feed two (or enjoy alone after a busy day). Grilled tomahawk steak is great because it is easy, fast and employs the quick heat to caramelise the meat without drying it out. Plus, grilling gives the entire party options in terms of doneness. Truly, everyone will enjoy this meat cut!
We've also included a quick recipe for a compound butter to include next time you're serving a steak. You can also serve this Tomahawk with seasonal vegetables including spring asparagus, radishes and peas.
Ingredients
Grilled Tomahawk Steak:
Method
1. Let the Tomahawk steak from the refrigerator and let it come to room temperature for about 30-60 minutes. Preheat your grill to high heat (230-260°C). While the grill is heating, rub the steak with olive oil, minced garlic, and season generously with salt and pepper. Let it sit for a few minutes to allow the flavours to penetrate.
2. Place the steak on the hot grill. Add fresh rosemary sprigs to the grill grates to infuse the smoke with aromatic flavour. Grill the steak for about 5-7 minutes per side for medium-rare, adjusting the time for your preferred doneness. Use a meat thermometer to check the internal temperature.
3. For a rare steak, aim for 51°C, for medium-rare around 55-57°C, medium at 60-63°C and well-done at 71°C.
4. Once the steak reaches your desired doneness, remove it from the grill and let it rest for 10 minutes. This allows the juices to redistribute and the steak to finish cooking. After resting, slice the steak against the grain and serve immediately. Serve with a slice of compound butter on top:
5. In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, and fresh lemon juice. Mix until all the ingredients are well incorporated. Season the compound butter with a pinch of salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Place the compound butter mixture on a piece of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends to seal it. Refrigerate until it's firm.
This fortnight we're introducing you to our new range of local wines including T Scharke Shiraz, Em’s Table organic shiraz, Smidge Houdini, Em’s Table Organic Reisling, Cork Cutters GSM and of course, Jones Rd Pinot Noir. To celebrate another addition to our ever-evolving stock, we wanted to share a great food and wine pairing. For the star of today's menu, we're serving butter chicken with Jones Rd Pinot Noir.
While it might not seem like an obvious match at first glance, the subtle complexities of Pinot Noir complement the rich, flavorful elements of butter chicken in a way that enhances the overall dining experience. The acid of the wine cuts through the richness of the butter chicken, while the bright, fruity notes combine with the earthy spice of the butter chicken so they work together to create a holistic aromatic and flavour profile. They lift each other up and inspire their best features. With the warming tannins of a red wine and the rich, spice of the curry, you can enjoy them together as a flavourful, luxurious, warming winter meal.
Download the recipe card here.
Ingredients
for the marinade:
generally butter chicken is simple, with added side salads, naan breads and rice. However, to pack more veggies into your diet you could include
Method
1. In a bowl, combine all the marinade ingredients and mix well. Add the chicken pieces and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavour.
2. After marinading, cook the chicken. The chicken can be prepared multiple ways depending on how the dish is made: you could pre-cook the chicken in the oven before adding to a pot once the sauce is cooked, you could brown the chicken in a dutch oven and move the entire meal from the stovetop to an oven in the last session of cooking, or you could add the marinaded ingredients into a slow cooker with everything else and cook on low for 8 hours. To cook in a high-walled saucepan, heat oil and add chicken to the pot. Cook until browned.
3. To make your own cashew cream, add soaked cashews and two tablespoons of water to a blender. Otherwise, set aside 1/4 cup of cashew cream. Heat ghee in a saucepan until melted then cook onions until translucent.
4. Stir in the ginger and garlic paste and cook for another minute until fragrant. Add the garam masala, fenugreek leaves, cardamom, cinnamon, cloves, and nutmeg. Cook for a minute to release their flavours.
5. Pour in the crushed tomatoes and cook for about 10 minutes, allowing the sauce to thicken and the flavours to meld. Stir in the cashew paste and heavy cream. Simmer gently for another 10 minutes, adjusting the seasoning with salt and a pinch of sugar if needed.
6. Add the chicken pieces to the sauce and simmer for an additional 5-7 minutes to allow the chicken to absorb the flavours. Sprinkle some cilantro leaves over the dish just before serving.
note: for a baked version, add the chicken and vegetables alongside the tomatoes, cashews and heavy cream and allow to cook for about 20 minutes in a medium oven. Serve with rice, naan bread, poppadoms. If you can't find fenugreek leaves you can use celery leaves, or collard as an alternative.
Sunshine Coast Organic Meats has recently launched our new Signature Range of sausages, all preservative free and delicious. We wanted to elevate our current preservative-free range and take our customers on a food journey around the globe.
We wanted to highlight one of our sausages, the Beef and Liver sausage. Both beef and liver are full of important nutrients including Vitamin B12, Vitamin A, iron, zinc, copper and high-quality protein. The liver is a total bomb of high-quality nutrients that you'll not find in one easy package anywhere else.
Sausages are an Australian classic, but they may lose their appeal if you have them for breakfast, lunch and dinner. We wanted to show you a way to use the amazing taste and benefit of our new signature range. It's a great hack to turn your favourite sausage into something deliciously new and versatile. Hence: the meatball. Here's how to turn our Beef and Liver meatballs to create a delicious and nutritious "salisbury steak" inspired meatball.
Ingredients
Method
1. De-case the sausages by cutting a split down the middle of a raw sausage and scooping out the insides.
2. Add the sausage meat to a large bowl and add breadcrumbs, tomato sauce, mustard and seasonings to the bowl. Whisk the egg and add it to the bowl.
3. With a wooden spoon or clean hands, combine the ingredients until the mixture binds and can be formed into meatballs.
4. Form meatballs, depending on preferred size, one tablespoon for small ones and 1/4 cup for large ones. Cook them on a pan, in the oven or in an air fryer. If you're cooking with a sauce, cook until browned on the outside, then add sauce or gravy and simmer until cooked through.
Ingredients
Moo Ping skewers, or barbecue skewers from Thailand, are full of delicious heat, spice and barbecue flavour. The star of the show is the meat. Pork fillet, also known as pork tenderloin, is sourced from the loin of the pig's back. With a delicate, subtly sweet flavour, it is ideal for a variety of cooking methods including grilling, roasting and pan-frying. It is perfectly prime for marinades and spices to suit any culinary needs. In this instance, the pork loin holds the Thai spices perfectly.
Ingredients
Method
note: if you're concerned about your sodium intake, use sodium-reduced fish, oyster and soy sauce. If you're interested in increasing your vegetable servings as well, add capsicum, tomatoes, zucchini, onion.
Fusion food has never looked like this before. It's delicious, creamy, cheesy and bacon-y, the best of two Italian favourites — pasta and pizza. If carbonara is your favourite, or you want to upgrade your pizza game, try this. It's a super simple preparation, no roux or white sauce making required, that still has all the delicious flavours of the creamy carbonara and the delicious cheesy crunch of pizza.
Ingredients
Method
1. Preheat oven to 250°C. If you want to be extra fancy, preheat a pizza stone or upside down pizza tray while you do the rest. In a large pan on medium heat, cook Voodoo Bacon until mostly crisp but still slightly bendy. Rest bacon on paper towel-lined plate.
2. Put your pre-made pizza base or homemade dough on a tray or board, depending on if you're preheating the tray. Top the pizza base with an even layer of mozzarella and parmesan, avoiding the very centre (to allow room for an egg), including a couple of centimetres clear of the crust.
3. Sprinkle cooked bacon over the pizza. You can add a few extra stripes of bacon for visual interest or extra bacon flavour.
4. Place pizza in the oven for around 10 minutes, until golden brown and cheese melted, then crack the egg into the middle of the pizza. Return pizza to oven and bake until egg white is set but yolk is still runny; this should take 2-3 minutes.
5. Season with salt and pepper, break the yolk, and enjoy!
In summer, slaving away in the kitchen for a full meal seems unbearable and you might find yourself standing in front of the fridge picking from a bag of grapes while you struggle to decide what to eat. In recent years, people have defaulted to the grazing board (or the charcuterie board if you want to be fancy) as an easy way to fill up and use up food in the fridge without the effort. Cold cuts, cheeses and fruit slices are great in the summer, but what about when it's cold out?
Of course, "cold out" in Queensland is quite different from a European, snowy winter. If you can still enjoy your favourite configuration of cheeses, meats and snacks in the colder months, go for it! There's nothing quite like what you know. But if you feel the chill coming in and you still don't know what to have for an early dinner or late afternoon snack, read on!
With a cold weather grazing platter, you have two options: warming food or warm food.
Warming food means lightly pivoting your usual favs to include some other platter additions which warm you up from the inside. This includes spicier or more peppery meat cuts like salami, kabana or pepper crusted meats. It also means including pepper crackers and sliced peppers like jalapeno or chilli to pair with slices of seasonal fruit and soft cheese. Including any ingredients with capsaicin will effectively warm your body from the inside — keep in mind there are levels of heat, so you can make it as mild or hot as you can handle. For the sweeter side, dark chocolate and spices like cinnamon, nutmeg and star anise can increase feelings of warmth. Other snacks like bread and peanuts also help to keep your body warm — trust us, there's science and everything. Pair this delicious platter with a warming drink like coffee, hot chocolate, warm cider or, if you're packing it in for the day, red wine, port or ginger beer.
Warm food is a bit different, and more suited for when you have time for cooking but want to enjoy an array of different foods and flavours, or you're serving a variety of people with different tastes. Warm foods which can be served platter-style include chicken wings (especially spicy ones), baked potatoes or a warm salad (with seasonal vegetables like cauliflower, broccoli or kale), personal cob loafs, mini sausage rolls and other baked goods, or mini meatballs. For this, you will probably need a larger serving surface and some containers to keep food seperate, but they're all delicious, nice and warm and filling.
You can also combine the two and have warm, capsaicin packed charcuterie board to keep you super toasty and satisfied. If you're looking for some ideas, we suggest a recipe cleverly concocted and shared by our friends at Woombye Cheese Company, Balsamic Grapes.
Ingredients
Method
1. Preheat your oven to 220°C. Place the grapes on a baking tray or oven safe cast iron skillet. Drizzle with oil and about 2 tablespoons of the balsamic vinegar and sprinkle on salt and pepper.
2. Bake for 15 minutes, then add the sage and parsley and continue baking for another 15 minutes. Every 5 to 10 minutes, shake the pan gently to move the grapes around and avoid burning or sticking.
3. If you would prefer slightly crunchy grapes, removes after about 10 minutes, when they're roasted but not broken down. If you want grapes that are soft and almost spreadable, leave for 15 to 20 minutes without burning. Drizzle with the remaining balsamic as soon as you remove them from the oven and toss.
4. Serve warm with Woombye's brie or camembert, a sharp cheddar or pecorino, baked mini potatoes, pepper crackers, slices of salami, pancetta and/or proscuitto, barbecue marinated chicken pieces, fresh green jalapeno slices, honey roasted peanuts and dark rye bread, with extra slices of figs and pears, dark chocolate squares and a small serving of fresh pomegranate seeds. Or whatever else you like. Enjoy!
Reduce food waste and have a delicious winter meal all in one! There are no rules, only ways to boost flavour! We have included a pretty classic mirepoix (stew base), but you add whatever vegetable you love or whatever you have around the house. Mushrooms are a great umami addition, radishes and shallots for deeper caramelisation, or add beans, peas or kale at later cooking stages for added texture. Its a great way to use veggies that are starting to look a little limp. Chop them up and chuck them in!
Ingredients
Method
1. Heat oil in a deep pot, such as a dutch oven, casserole dish, or a cast iron pan. When it is hot, sear the lamb pieces until brown. Set aside.
2. In the same pan, briefly sauté the leeks or onion, carrot and celery until the leeks are slightly soft, about 3 minutes. Stir to ensure they do not stick. Sprinkle some flour over the veggies and oil and cook for a minute or so. The flour will ensure the stew thickens later.
3. Return the lamb to the pot, along with potatoes, stock or broth, thyme, salt and pepper. If the vegetables and meat are left out of the liquid, add half a cup of water. It does not need to cover it entirely but we don't want the vegetables or meat to dry out on top.
4. Simmer uncovered or partially covered on the stove for 30 minutes until the lamb is cooked through (you can check that it is ready by using a meat thermometer and identifying food safe temperatures (between 65 to 75°C depending on your desired doneness. Also check that the potatoes are cooked.
5. If the stew has not thickened to your desired consistency or is too watery, you can try a few things: a small amount of a cornstarch slurry (equal parts cornstarch and cold water), a "beurre manié" (mixing equal parts flour and soft butter until it is the consistency of play dough, add it in about a tablespoon at a time), or our favourite hack, making drop dumplings. To make drop dumplings, optionally remove the meat to prevent overcooking, then in a bowl mix flour, milk, butter, salt, chopped fresh parsley and a little bit of baking powder until it is a thick, cupcake kind of consistency. Drop a large spoonful of this mixture right into your stew and cook them, covered, for about ten minutes. This will create a lighter version of a damper right into the stew, meaning you get deliciously buttery bread alongside your lamb stew. It also means the extra cooking time and inclusion of flour will help thicken your stew.
Note: You can also make this in a slow cooker by adding the seared meat, veggies, stock etc into a slow cooker and cook on high for 2 hours, or on low for up to 6 hours.
Ah, the old reliable. Stir fry is a classic in many kitchens because it is so easy to whip up, it is quick and it's nutritious. You can use any kind of seasonal vegetables you like including baby corn, peas, zucchini, onion, cauliflower. You can also use a frozen vegetable stir fry mix to make things even easier because they're perfectly ripe and full of important nutrients. You can adjust for spice, sodium and sweetness. Any meat is great in a classic stir fry, whether its chicken, beef or seafood.
Ingredients
Method
1. In a bowl, combine the sesame oil, soy sauce, 1 tablespoon of apple cider vinegar, minced garlic, and grated ginger. Mix well to make the marinade. Add the sliced beef to the marinade, ensuring it is evenly coated. Allow the beef to marinate for at least 20 minutes.
2. Heat a large skillet or wok over medium-high heat. Add a drizzle of neutral oil to the pan. Once hot, add the marinated beef and stir fry for about 2-3 minutes, or until it reaches your desired level of doneness. Remove the beef from the pan and set it aside.
3. In the same pan, add a bit more oil if the pan is dry and likely to stick. Add the sliced capsicums, carrots, broccoli florets, and beans. Stir fry the vegetables for 4-5 minutes, or to your preferred level of doneness (crisp and snappy, or soft and tender). If there is frond (brown cooked bits of beef or vegetables) on the bottom of the pan, deglaze with the additional 2 tablespoons of apple cider vinegar. Allow an extra two minutes for the vinegar to cook out.
4. Return the cooked beef to the pan with the vegetables. If you enjoy the flavour of sesame oil, add the additional tablespoon. Stir everything together to combine. Cook for an additional minute to heat through.
5. Season the stir fry with salt and pepper to taste. Serve the beef and vegetable stir fry hot over steamed rice or noodles. Sprinkle with toasted sesame seeds and/or chopped green onions.
Note: deglazing the pan with apple cider vinegar not only picks up the delicious caramelised bits and re-introduces them into your food the same way you would for a stew, but also distills a delicious tangy, fresh taste that works well with the rich taste of the soy sauce. Adding sesame oil in towards the end adds an additional layer of sesame flavour without risking the heat taking away the delicious flavour and smooth texture.
Canadian King Salmon shines on its own, but it can also add a delicious depth of flavour to dishes like fish curries. The flaky, buttery salmon fillet compliments the creaminess of the coconut milk and is an easy addition to the meal.
Ingredients
Method
1. Heat the vegetable oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until they turn translucent.
2. Add the minced garlic, grated ginger, and chillies or capsicum to the pan. Stir and cook for a minute or until the raw aroma disappears
3. Add the chopped tomatoes to the pan and cook until they become soft and mushy. Reduce the heat to low.
4. Add turmeric powder, cumin powder, coriander powder, optional red chili powder, and garam masala. Mix well and cook for a minute to roast the spices. Pour in the coconut milk and season with salt. Stir everything together to combine the flavors.
5. Gently place the salmon fillets into the curry, making sure they are submerged in the sauce. Cover the pan and simmer for about 10-15 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Serve with naan or rice, and with optional garnishes like lemon, lime or coriander.
The chicken fried steak is an interesting mix of the delicious chicken schnitzel and fan favourite steak. It originated in the US South and is characteristically American, which means fried and delicious. It combines the best of both and gives you delicious, salty, breaded beef bits. Whether you serve it with mash, salad or cut it up to eat on a sandwich, it's a great use of a less popular meat cut and an easy burst of flavour and interest to a midweek dinner.
This recipe is for four steaks, which would feed four people.
Ingredients
Method
1. Combine dry batter ingredients in a bowl: flour, spices or herbs, salt and pepper. Mix to combine.
2. In a separate bowl, mix together milk and eggs. Combine until the egg is broken up. You're going to do the wet-hand, dry-hand method of breading.
3. Prepare steaks by pounding it down to a reasonable thickness. Then dredge the steaks in the flour mixture until covered, then the milk mixture until covered, then back into the flour mixture. It is the same as breading a chicken schnitzel or fish fillet.
4. Heat enough oil to cover the bottom of the pan until it is hot enough to fry, then put the steaks in the hot oil. Cook for 3-5 minutes on each side until golden brown. You can check the internal temperature with a food thermometer if you're concerned. It should reach internal temp of 75 degrees.
5. Place on paper towel lined plate to soak up excess oil. Serve with sides.
These pork ribs are perfect for any carnivore at a weekend barbecue, or a special treat for you.
Ingredients
Method
1. Preheat your oven to 150°C. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make a dry rub.
2. Remove the membrane from the back of each rack of ribs, and rub the dry rub all over the ribs, making sure to coat them evenly.
3. Place the ribs on a baking sheet lined with foil, and cover tightly with foil. Bake in the preheated oven for 2-2.5 hours, or until the meat is tender and easily comes off the bone.
4. While the ribs are cooking, make the BBQ sauce by mixing together the BBQ sauce, apple cider vinegar, and Worcestershire sauce in a small saucepan. Heat the mixture over medium heat, stirring occasionally, until the sauce is heated through.
5. After the ribs have cooked for 2-2.5 hours, remove them from the oven and uncover them. Brush the BBQ sauce all over the ribs, making sure to coat them evenly.
6. Increase the oven temperature to 200°C and return the ribs to the oven, uncovered, for an additional 10-15 minutes, or until the sauce is sticky and caramelized.
7. Remove the ribs from the oven, and let them rest for 5-10 minutes before cutting them into individual portions. Serve the ribs hot, with extra BBQ sauce on the side for dipping.
note: due to Carnivore diet compliance, there is no sweetening agent in this recipe. If you aren't following the carnivore diet closely, include 1/4 cup of both honey
and brown sugar. For a more midweek friendly version of this recipe, cook individual ribs or chops and brush on sauce in the last ten minutes of cooking.
Our spring roll recipe developed and made by our chef Billy Flores. Filled with delicious chicken bits, cabbage and carrot, for a simply delicious snack or dinner.
Hash Omelette (Breakfast)
1. Parboil the potato until it's soft but still firm enough to be grated. Grate the potato and season with salt and pepper, tossing in the onion, garlic and carrot.
2. Whisk the egg and milk, or cream and cheese, with the chives or spring onions. Preheat pan.
3. Coat bottom of pan in oil and then put shredded potato mixture in a layer on the bottom of the pan. Cook until the potatoes go from translucent to opaque, then add the egg mixture. Flip once the eggs have firmed up and the potato mixture is brown, then cook for another 2-3 minutes until the eggs are cooked to your preferred level of doneness.
4. Take off pann and serve
Egg Strata (Lunch)
1. Cook down spinach, garlic and onion in a pan with salt and pepper. Whisk together all eggs until combined.
2. Butter your casserole dish with a bit of butter. Begin layering the strata by first putting a layer of bread, then spinach mixture, a layer of cheese and then egg mixture. Repeat until you've run out of ingredients — think constructing a lasagne. End with another layer of cheese.
3. Chill for at least 1 hour to maintain the structure of the strata and allow the bread to soak in the ingredients.
4. Cook in an oven preheated to 160 degrees celsius for about 60 minutes, until the egg has set and the top is golden brown. Let cool for about 10 minutes before serving in squares. This strata stores well in the fridge to be eaten throughout the week.
Dinner
1. Cook eggs to your preferred level of boiled (6 minutes straight into boiled water for medium boiled, jammy eggs). Remove and immediately place in an ice bath to stop the cooking process. When they're cooled, peel them.
2. In another saucepan bring the marinade ingredients (garlic, chiles, soy sauce, mirin, vinegar) and 2 cups water or stock to a boil. Once it reaches a boil, reduce the heat and simmer for another 5 minutes.
3. Remove mixture from eat, add eggs and let sit for about an hour. They can store up to 2 days in the oven in the marinade or not (keep in mind, the flavour will continue to intensify if you leave it in the marinade).
4. Drain and cut in half and serve with anything you love to eat with eggs — salad, stir fry, udon or ramen noodles or as a quick late night snack.
Our spring roll recipe developed and made by our chef Billy Flores. Filled with delicious chicken bits, cabbage and carrot, for a simply delicious snack or dinner.
Ingredients
Method
2. Lay the ingredients in the centre of the spring roll paper (which should shape like a diamond). Try not to overstuff it.
3. Wrap the spring roll the way you would wrap a present or a burrito, bottom side up, then the right side, left, and then fold towards the top to seal it.
4. Fry in air fryer, shallow frying or deep frying for approximately 8 minutes until golden brown. You can also cook in the oven for approximately 20 minutes, ensuring you flip it over halfway.
Udon noodles are a simple, delicious and hydrating meal for a cold night — so long as you keep the sodium levels low to prevent the opposite dehydrating effect.
Ingredients
Method
2. Using a deep noodle bowl, combine the dashi powder, low-sodium soy sauce, mirin and sugar into a deep bowl, then pour boiling broth over the top. Gently mix to combine and dissolve the powder and sugar.
3. Slide cooked udon noodles into the soup base and garnish with your preferred toppings: green onion, chili, slices of sirloin steak or pork, chicken or fish.
It's easy to do, delicious to make, and can be used as a great gift using any empty jars you have laying around.
Ingredients
Method
The easiest way to make stock is to cook it on the slow cooker.
On high, it should only take 4-6 hours, but on low, you can enjoy the smell of developing stock permeating your house for up to 12 hours. In the final few hours, remove the lid to allow some liquid to be evaporated. The flavour will be concentrated, but the volume will be easier to handle. The stock is done when the vegetables have lost their colour and the liquid is a golden brown.
If you’d prefer it to happen quicker and have some time to be active in the kitchen, place the ingredients in an even-heating, thick bottomed pot with room for all of the ingredients (remember to allocate for displacement). After about half an hour of the liquid boiling, remove the lid to let some liquid evaporate.
Due to the inclusion of meat, fat will foam and float to the top of the stock. All you need to do is skim it away with a strainer or thinly slotted spoon and dispose of it. Do this regularly until the stock is clear. Strain the stock and voila!
You can either use it straight away, or portion and freeze for weeknight dinners.
Notes: You can use small portions of flavoured salts like smoked salt, chilli salt or herbal salt to add depth, but keep in mind stock is naturally salty. You can also use smoked garlic or black garlic for added flavour. If you don’t have meat scraps but want to use up vegetable scraps and create a delicious base for soups, stews or noodle dishes, you can include one crushed up chicken stock cube with your vegetable scraps to make a truly delicious base for many recipes.
If you have extra time and really want to impress, you can try roasting the meat, onion and carrot before you put it in the stock, to include some deep caramalised flavour. And of course, the longer you cook it the more depth of flavour you’ll get. Using unique ingredients like chicken feet, tongues or pork rind boosts the umami and the gelatin in your stock, making it creamier and even richer in flavour. If you know exactly what you’re using your broth for, you can spice up your broth even more.
If you want to drink it on its own on cold winter mornings for a boost of energy and protein, consider adding tomato paste, cut up or ground ginger, or soy sauce, depending on what you like. If you’re using it for a tomato based dish like spaghetti bolognese, minestrone, ratatouille etc. add relevant flavours like tomato chunks, basil, chilli, parsley or a splash of white or red wine. If you’re making a base for ramen or udon, add seaweed, sesame oil, miso or soy sauce to draw out the excellent Japanese flavours. More thai flavours like green curry can benefit from the use of lemongrass, lime leaves or citrus salt.
Other flavour-boosters like vinegars, leeks, fennel, spring onions or Parmesan rind can find their perfect place in your stock. If you’re making your stock to freeze ahead and don’t have a specific idea in mind, keep it neutral with the base ingredients. You can always add flavour as you cook your dish.
This fortnight we've discussed how to upgrade the lunchbox, including chicken legs and chicken toasted sandwiches. Below is four easy marinades to upgrade boring old chicken.
Fajita Flavours
Fajita flavouring is beloved with tacos, fajitas (obviously), quesadillas or carbless alongside sliced onion and capsicum. If your family does Taco Tuesday, you’ll love this marinade. Chicken strips or wings are ideal for these fajita flavours.
Ingredients
Method
Combine all the ingredients in a plastic bag or bowl and submerge the chicken pieces. Marinate for at least thirty minutes or, ideally, four hours. This can be baked, grilled or fried.
Teriyaki chicken is a classic flavour, one that kids generally love. It tastes of reliable umami with a hint of fresh spice.
Teriyaki works on any cut of chicken, but especially chicken breasts and chicken drumsticks.
Ingredients
Lovely Greek Lemon
The flavours of this Greek lemon marinade are similar to the fresh flavours of summer fish. Its simple ingredients are huge on flavour and so easy to put together. Greek chicken is best as chicken thighs or chicken breasts, a larger vessel that can support the array of herbs and lemon and cook nicely on the grill.
Ingredients
Method
Combine marinade ingredients in a plastic bag or bowl and submerge chicken pieces. Marinate for a minimum of forty minutes and maximum five hours, with the ideal being two hours. Lemon begins to break down the proteins in chicken and can make it tough, if left for too long.
The chicken is then best grilled to retain the fresh flavours of the marinade.
American BBQ
This marinade is a bit more complicated but makes up for it in a big flavour way! You can use this for chicken wings, chicken drumsticks, thighs or breasts — anything you want!
Ingredients
Method
Start by making a dry marinade, combining the brown sugar, garlic, and salt and pepper. If you want to make your marinade smooth, you can grind them all together in a food processor or a mortar and pestle. Put it in a bag and marinate overnight. When you’re ready to cook, sear the chicken until caramalised.
Then, combine the wet marinade and coat the chicken. Bake or grill until cooked and the marinade is sticky.
We talked about the Sirtfood diet this week on our blog, and we wanted to introduce you to a flavour-packed, easy and diet approved dish: Malabar prawns. The prawns, coriander, ginger, chillies and lemon juice are part of Sirtfoods major 20 foods, which means they're perfect for the sirtuins in your body. Even if you're not following the Sirtfood diet, you'll want to try these delicious prawns, eaten on their own or with some plain rice, in a curry or taco-style in a tortilla.
Method
1. Peel, de-vein and rinse King prawns, then pat dry. Toss with the turmeric, ginger, chili powder and lemon juice and set aside.
2. Heat oil in a large pan and add chilis, onion, optional ginger matchsticks and curry leaves until the onion turns translucent, then add black pepper.
3. Put prawns in pan along with leftover marinade stir-fry for about two minutes. Add a squeeze of lemon juice and other seasoning if required, serve garnished with coconut and coriander leaves.
note: If you'd rather have the chilis in the pan but can't handle too much spice, consider putting paprika (not smoked) in the initial prawn mixture to keep the colour but reduce the spice.