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    Roast duck legs with red wine sauce

    Yummy duck! I used a whole duck which I stuffed with half the rosemary and about 3 cloves of garlic, then sat it on the other half of the rosemary and another 3 cloves of garlic, I sprinkled some red chili flakes over too. I baked it in my clay pot for two hours before pouring the sauce over and finishing it with the lid off for 15 minutes more. I was a bit worried that 5 spice (Asian) and rosemary and red wine (very European) wouldn't be quite right, but it was great.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour and 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 ducks legs
        •    ½ tsp five spice powder
        •    bunch of rosemary sprigs
        •    4 fat garlic cloves
        •    half a bottle of red wine
        •    2 tbsp redcurrant or quince jelly

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
    2. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.



    This great family recipe is thanks to BBC goodfood at https://www.bbcgoodfood.com/recipes/1188/roast-duck-legs-with-red-wine-sauce

    Moroccan lamb sliders

    Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour.

    Prep Time

        •    Prep time: 0 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 10

    Ingredients

        •    20 ounces ground Australian lamb
        •    ½ cup parsley, finely chopped
        •    8-ounce can garbanzo beans, mashed
        •    2 tablespoons Moroccan seasoning
        •    5 dried apricots, finely diced
        •    1 egg

    Coating:

        •    ½ cup sesame seeds
        •    2 tablespoons nigella seeds
        •    1 teaspoon Moroccan seasoning
        •    ¼ cup pistachio nuts, finely chopped

    To Serve:

        •    mini-buns, toasted
        •    grilled capsicum, pumpkin and eggplant
        •    baby spinach leaves
        •    hummus dip

    Method

    1. In a large bowl, combine the ground lamb, parsley, garbanzo beans, Moroccan spice, dried apricots and egg.
    2. Work the mixture well and shape into small 2-ounce patties approximately 2-3 inches round.
    3. Blend the sesame seeds, nigella seeds, seasoning and pistachio nuts together in a small bowl and coat sliders well with the mixture.
    4. Brush the surface of the grill or fry pan with a little oil and cook sliders on medium heat 4 minutes on each side. Remove and keep warm.
    5. Spread a little hummus on the base of the bun and top with baby spinach leaves. Cover leaves with a Lamb slider, top with warm grilled vegetables and replace the crown. Serve warm for any occasion.



    This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/moroccan-lamb-sliders/

    Huon Salmon Dumplings

    Folding dumplings is easy to master and once you get the hang of it they’re really quick to make. Get the kids to help and you’ll have 24 made in no time.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    280g Huon Salmon portions (x2 140g portion)
        •    4 Spring onions, thinly sliced
        •    2 cm fresh ginger, finely grated
        •    1 tsp White pepper
        •    1 tbsp Soy sauce, plus extra for serving
        •    24 Round wonton / gyoza wrappers
        •    Vegetable oil for frying

    Method

    1. Remove the skin from the salmon portions and cut into big chunks.
      Place the salmon into the bowl of a food processor, with half of the spring onions, ginger, pepper and soy sauce. Pulse until the ingredients are finely chopped, but don’t completely pulverise. You want the texture of course mince.
    2. Make one dumpling at a time by placing a teaspoon of filing in the centre of the wrapper. Moisten the edges of the wrapper with water, fold the edges over, pinching gently to create pleats, and press together to seal.
      Place in a single layer on a tray lined with baking paper. Repeat with remaining wrappers and filling. (if you’re preparing ahead you can pop them in the fridge at this point for up to three hours)
    3. Heat a large frypan with a well-fitting lid over a medium heat and add enough vegetable oil to cover the base.
      Cook the dumplings in batches, and arrange the dumplings in a single layer, giving them a bit of space, and cook for about 3 minutes until they develop a golden crust underneath, but don’t flip them.
    4. Add ¼ cup of water to the pan and quickly place the lid on to trap the steam and cook for a further 2 or 3 minutes, or until all the water has evaporated.
    5. Serve dumplings scattered with remaining spring onions and soy sauce for dipping.



    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-salmon-dumplings/

    Grilled Sirloin Steak Zucchini Sweet Potato and Arugula Salad

    Grilled Aussie beef sirloin steak, zucchini, sweet potato and arugula salad.

    Prep Time

        •    Prep time: 0 minute
        •    Cook time: 0 minute
        •    Yield: Serves 4

    Ingredients

    For the steak:

        •    1 1/3 pounds fat trimmed Aussie grassfed sirloin steak
        •    2 tbsp olive oil

    For the salad:

        •    12 oz. peeled and cut into 3mm slices sweet potato
        •    4 medium sliced lengthways into 5mm slices zucchini
        •    1 each quartered red onion
        •    3 tbsp olive oil
        •    2 tbsp, plus grated zest lemon juice

    For the garnish:

        •    5 oz. arugula leaves
        •    1 oz. shaved parmesan cheese
        •    1 oz. toasted pine nuts

    Method

    1. To cook: Preheat a chargrill or barbeque to hot. Brush the beef on both sides with 2 teaspoons olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.
    2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 teaspoons olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred.
    3. Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice and zest and remaining oil. Season with salt and pepper and stir to combine.
    4. To serve: Place the arugula onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.


    Chef Notes:

        •    Brush each steak lightly with oil.
        •    Preheat the barbecue to hot before adding the steak. The steak should sizzle as it makes contact with the plate or grill.
        •    Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only for rare and medium.
        •    Test for doneness with tongs. Rare is soft when pressed, medium is springy but still soft and well done is very firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving.
        •    Pesto steak sandwich: Mix some fresh basil pesto into whole egg mayonnaise and smear onto 4 sourdough rolls. Top with the unsliced beef, grilled zucchini and arugula. Season with salt and pepper and serve.


    This great family recipe is thanks to True Aussie Beef And Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/grilled-aussie-beef-sirloin-steak-zucchini-sweet-potato-and-arugula-salad/

    Honey Garlic Chicken Skillet (thigh)

    This one is dee-licious. With the same, much loved flavor profile of honey garlic shrimp, we get to enjoy everyone’s favorite sauce with boneless, skinless chicken thighs or breasts. It’s simple to cook, quick and easy, but full of yum. And it’s 20-25 minutes (depending on the thickness of your chicken) from prep to table without lacking in flavor. Great for those quick weeknight dinners.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 lb. boneless, skinless chicken thighs/breasts

    Sauce:

        •    1 teaspoon garlic, minced
        •    ½ teaspoon ginger, minced
        •    4 tablespoons honey
        •    2 tablespoons soy sauce

    Method

    1. Combine the sauce ingredients and pat the chicken dry with paper towels
    2. Over medium high heat in a 10" skillet, pan sear the chicken in some oil. Reduce heat to medium after searing the first side
    3. Cook them on both sides in batches until browned, about 3-4 minutes per side or until center is no longer pink. Drain chicken on paper towels and remove any excess oil from the pan
    4. Reduce heat to medium-low and toss the chicken back in the pan
    5. Pour in sauce and bring to a gentle boil over medium-low heat until reduced. Flip the chicken to coat in the sauce fully
    6. Dish and serve hot



    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Honey-Garlic-Chicken-Skillet-1552493?prm-v1