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    Recipes — australian meat

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    Sun-Dried Tomato Chicken

    This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/2 tsp salt
        •    3/4 cup water
        •    1/2 tsp pepper
        •    2 tbsps olive oil
        •    3 oz. sun-dried tomatoes
        •    1 tbsp fresh parsley to garnish
        •    1 cup half & half or heavy cream
        •    1 cup parmesan cheese shredded
        •    2 lbs. chicken thighs (skin-on, boneless)

    Method

    1. Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.

    2. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.

    3. Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.

    4. To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.

    5. Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sun-dried-tomato-chicken-recipe/

    Creamy Sun-Dried Tomato Chicken

    Creamy Sun-Dried Tomato Chicken with spinach and basil is full of flavor and is perfect for busy weeknights. Best of all, cooks up in one pan in just 30 minutes with a delicious creamy garlic sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6

    Ingredients

        •    fine sea salt, to taste
        •    3/4 cup heavy cream
        •    1 tsp Italian seasoning
        •    3 garlic cloves, minced
        •    2 tbsps grated parmesan
        •    1 tsp freshly chopped basil
        •    1/2 cup low sodium chicken broth
        •    freshly cracked black pepper, to taste
        •    1 cup loosely packed spinach, chopped
        •    2 tbsps butter, ghee or olive oil - divided
        •    1/2 cup drained sun-dried tomatoes, finely chopped
        •    6 boneless skinless chicken thighs or 4 chicken breasts

    Method

    1. Season chicken with salt and pepper.

    2. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until brown and cooked through. About 7-8 minutes on each side for chicken thighs and 5-6 minutes on each side for chicken breasts. Remove chicken from the pan and set aside.

    3. Heat the remaining butter in the same pan and add garlic and Italian seasoning. Cook for 30 seconds until fragrant then stir in sun-dried tomatoes and cook for another minute. Add the heavy cream, chicken broth until smooth.

    4. Add the parmesan and allow sauce to simmer and thicken slightly. Add the spinach and chicken back to the pan and turn off the heat and leave until chicken is heated through and spinach is wilted.

    5. Serve with your favorite sides or over zucchini noodles or cauliflower rice.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sun-dried-tomato-chicken/

    Lamb and Butterbean Salad

    Grab a few fresh ingredients and get the rest from your pantry for this cafe-style salad.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 tsp ground cucum
        •    60g baby rocket leaves
        •    1 tbsp red wine vinegar
        •    2 garlic cloves, crushed
        •    1 tbsp extra virgin olive oil
        •    2 (about 450g) lamb eye of loin
        •    1 x 400g can butter beans, rinced, drained
        •    1 x 340g jar marinated artichokes, drained, quartered
        •    1 x 450g jar roasted peeled whole peppers, drained, thickly sliced

    Method

    1. Combine the oil, garlic and cumin in a bowl. Add the lamb and turn to coat.
    2. Place a frying pan over medium heat. Add the lamb and cook for 8 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
    3. Meanwhile, combine the butterbeans, artichoke and rocket in a bowl. Whisk together the oil and vinegar in a jug. Taste and season with salt and pepper.
    4. Thinly slice the lamb and add to the bean mixture with the roasted pepper. Pour over dressing and toss to combine. Divide among serving plates and serve.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-butterbean-salad/a93424c2-e4f6-4f51-ba6a-148d88257248

    Pork and Potato Supper

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1/4 tsp salt
        •    1/4 tsp pepper
        •    4 green onions, sliced
        •    2 tbsps butter, divided
        •    2 garlic cloves, minced
        •    2 tbsps all purpose flour
        •    2 tsps Worcershire sauce
        •    1 cup sliced fresh mushrooms
        •    8 small red potatoes, quartered
        •    1 pork tenderloin (1 pound), cut into 1/4 inch slices
        •    1 can (14 - 1/2 ounces) reduced sodium chicken broth, divided

    Method

    1. In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan.
    2. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender.
    3. In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.



    This great family recipe is thanks to Taste-Of-Home Recipes at https://www.tasteofhome.com/recipes/pork-potato-supper/

    Spring Chicken Fricassee

    This Spring Chicken Fricassee is just perfect for any weeknight meal.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 bay leaf
        •    2 egg yolks
        •    3 tbsps olive oil
        •    ½ cup fresh peas
        •    ½ cup white wine
        •    ¼ cup heavy cream
        •    3 fresh thyme sprigs
        •    2 ½ cups chicken stock
        •    3 tbsps all purpose flour
        •    1 celery stalk, small dice
        •    1 medium carrot, small dice
        •    1 small yellow onion, small dice
        •    2 tbsps roughly chopped parsley
        •    2 tbsps freshly squeezed lemon juice
        •    1 cup marinated artichoke hearts, quartered
        •    kosher salt and freshly ground black pepper
        •    One 3 ½ to 4 pound chicken, cut into 8 pieces
        •    3 tbsps roughly chopped fresh tarragon leaves
        •    8 ounces cremini mushrooms, trimmed and quartered

    Method

    1. In a 6-quart Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Working in 2 batches, sear the chicken, turning as needed, until golden brown on all sides, 4 to 5 minutes. Transfer the chicken to a plate.

    2. Add the onion, carrot, celery and mushrooms, and cook until softened, 8 minutes. Sprinkle in the flour and cook until blond in color, 2 minutes. Pour in the wine and cook, stirring constantly, until reduced by half, 1 to 2 minutes. Add the browned chicken with the chicken stock, thyme and bay leaf. Bring to a simmer and cook, until the chicken has reached an internal temperature of 165º, 20 to 25 minutes. Discard the thyme and bay leaf, then season with salt and pepper. Remove from the heat.

    3. Meanwhile, in a medium bowl, whisk together the egg yolks and heavy cream. Once cooked, stir in 2 tablespoons of the chicken cooking liquid to the egg yolk mixture to temper. Stir the yolk mixture back into the pot with the peas, artichoke hearts, tarragon and lemon juice. Divide between bowls and serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/french-chicken-fricassee-artichokes-easy-chicken-spring-recipes-one-pot-meal