• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — australian meat

    Chorizo Hoagies with Tangy Cabbage-Pepper Relish

    Prep Time

        •    Prep time: 45 minutes
        •    Yield: Serves 6



    For the Cabbage-Pepper Relish:

        •    1 tbsp kosher salt
        •    1 carrot, shredded
        •    1 yellow onion, thinly sliced
        •    1 red bell pepper, thinly sliced
        •    1 1/2 tbsps crushed red pepper
        •    1 1/2 tbsps distilled white vinegar
        •    1 small head of green cabbage, thily sliced (10 cups)


    For the Remoulade:

        •    pepper
        •    kosher salt
        •    1 cup mayonnaise
        •    1/4 cup minced chives
        •    1 small shallot, minced
        •    2 tbsps fresh lemon juice
        •    2 tbsps sweet smoked paprika

    For the Chorizo:

        •    6 hoagie rolls, split
        •    canola oil, for brushing
        •    two 12 ounce bottles light beer or lager
        •    six 6 ounce fresh chorizo sausages, pricked all over with a paring knife


    1. Make the Relish: In a large bowl, combine all of the ingredients. Mix by hand, squeezing the vegetables until the cabbage begins to soften and releases some liquid, about 3 minutes. Pack the cabbage-pepper relish into a 2-quart jar, cover tightly and refrigerate overnight, shaking once or twice.

    2. Make the Remoulade: In a medium bowl, whisk all of the ingredients together and season with salt and pepper.

    3. Grill the Chorizo: Light a grill. In a large cast-iron skillet placed directly on the grate, bring 3 cups of the beer to a simmer; it should be at least 1/2 inch deep.

    4. Meanwhile, oil the grate and grill the chorizo over moderately high heat until lightly charred all over, about 6 minutes. Add the chorizo to the beer in the skillet and simmer, turning occasionally, until cooked through, 8 to 10 minutes; add more beer to the skillet as needed.

    5. Return the chorizo to the grill and cook until well-browned, about 6 minutes. Transfer to a work surface and let rest for 5 minutes. Grill the hoagie rolls cut side down until lightly toasted, about 2 minutes. Spread some of the remoulade on the buns and top with the chorizo and relish. Pass the remaining remoulade and relish at the table.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/chorizo-hoagies-tangy-cabbage-pepper-relish

    Duck Breast with Raspberry Vinegar

    This beautiful duck breast is served on a bed of salad leaves and raspberries, for a splash of sweetness and colour.

    Prep Time

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


        •    4 duck breasts
        •    1 tbsp tomato paste
        •    150g fresh reapberries
        •    1 cup (250ml) red wine
        •    90ml raspberry vinegar
        •    150g baby salad leaves
        •    2 garlic cloves, crushed
        •    parsley sprigs to garnish
        •    45g unsalted butter, chilled, chopped
        •    2 tbsps raspberry jam or redcurrant jelly


    1. Score duck skin 3 or 4 times with a knife, then season. Heat a frypan over medium heat, place duck skin-side down and cook for 6 minutes until skin is crisp and fat has rendered. Turn over, reduce heat to medium-low and cook for 5 minutes. Remove, cover loosely with foil and set aside to rest.
    2. Drain fat from pan (use it to pan-fry diced potatoes if desired). Return pan to high heat, add vinegar and reduce to about 1 tablespoon. Add garlic, tomato paste and wine and cook for 2-3 minutes until reduced by half. Add jam, cook for 1 minute, then whisk in butter a piece at a time. Season to taste.
    3. Divide leaves between plates. Slice duck, then place on salad. Strain sauce over top. Garnish with parsley and scatter with raspberries.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breast-raspberry-vinegar-gluten-free/e64b90b2-29bd-46c9-b614-c4988e13d00e

    Lamb, Spinach & Ginger Salad

    Kick off the week with a zingy salad with fresh ginger, fennel and honey-lime flavours.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    3 tsps honey
        •    olive oil spray
        •    1 tbsp olive oil
        •    2 tsps Dijon mustard
        •    150g baby spinach leaves
        •    1/2 bunch fresh mint leaves
        •    2 tsps finely grated lime rind
        •    1 tbsp shredded fresh ginger
        •    60ml (1/4 cup) fresh lime juice
        •    400g can salt-reduced chickpeas
        •    40g (1/4 cup) silvered almonds, toasted
        •    1 baby fennel bulb, trimmed, thinly sliced
        •    4 shallots, trimmed, thinly sliced diagonally
        •    2 lamb eye of loin (backstraps), fat trimmed, thinly sliced


    1. Heat a large non-stick frying pan over high heat. Spray with oil. Season the lamb with pepper. Stir-fry for 2 minutes or until browned and cooked to your liking.
    2. Meanwhile, combine the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a large bowl.
    3. Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to combine. Divide the salad and lamb among serving plates.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-spinach-ginger-salad/9d902f3d-54d6-4977-8b73-c08f0c4b81d5

    Bacon Mushroom Stuffed Chicken

    This cheesy Bacon Mushroom Stuffed Chicken recipe smothered in a homemade honey mustard sauce is going to become an instant hit with kids and adults alike! An easy one-pan dish for busy evenings!

    Prep Time

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


    For the stuffed chicken:

        •    1 tsp oil
        •    8 oz bacon
        •    4 chicken breasts
        •    8 oz cheese, grated
        •    8 oz mushroom, sliced
        •    salt and pepper, to taste

    For the honey mustard sauce:

        •    tsp paprika
        •    3 tbsps honey
        •    1 tbsp sour cream
        •    ¼ cup mayonnaise
        •    1 ½ tbsp Dilon mustard


    1. Turn oven on to 350°F.

    2. Prepare honey mustard sauce. Combine the ingredients for the sauce, mix until well incorporated.

    3. Cut bacon into small pieces. Sauté in a large skillet until cooked, stirring frequently for even cooking. Remove bacon.

    4. Reserve 1 tsp of the grease drain the remaining grease. Add the mushroom reserved bacon grease and sauté until browned, lightly season with salt and pepper. Remove from pan, set aside to cool.

    5. Gently cut through the center of chicken breasts creating a pocket. Season chicken with salt and pepper.

    6. Open the chicken breast, stuff with cheese, mushrooms and bacon. Gently secure pocket with a toothpick.

    7. On med/high heat, add 1 tsp oil to skillet. Once hot, carefully transfer chicken to skillet. Sautee chicken 4-5 minutes per side until fully cooked, flipping halfway (cooking time may differ, depending on the size of the chicken).

    8. Top stuffed chicken with remaining bacon, mushrooms and cheese. Drizzle sauce over everything. Cover skillet with foil and bake 15 minutes. Remove foil, cook another 2-3 minutes.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/bacon-mushroom-stuffed-chicken-recipe/

    Spicy Stewed Sausages with Three Peppers

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •    salt
        •    1 cup dry red wine
        •    crusty bread, for serving
        •    1 medium red onion, thinly sliced
        •    2 red bell peppers, cut into 1 inch dice
        •    2 green bell peppers, cut into 1 inch dice
        •    2 yellow bell peppers, cut into 1 inch dice
        •    1 habanero chile, seeded and thinly sliced
        •    1 cup freshly grated pecorino cheese (3 ounces)
        •    4 serrano chiles, seeded and thinly sliced crosswise
        •    1 small fennel bulb-trimmed, cored and thinly sliced
        •    3 tbsps extra-virgin olive oil, plus more for brushing
        •    2 pounds sweet Italian sausages, pricked all over with a fork


    1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
    2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread, passing the remaining pecorino at the table.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/spicy-stewed-sausages-three-peppers