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

    Recipes — australian meat

    Blog Menu

    Cheesy Chicken Mexican Doritos Casserole

    Prep Time

        •    Cook time: 35 minutes
        •    Yield: Serves 4-6

    Ingredients

        •   3 c shredded cooked chicken
        •   2 c shredded cheese (or more if you are a cheese hound)
        •   1 can(s) cream of chicken soup
        •   1/2 c milk
        •   1/2 c sour cream
        •   2 can(s) ro-tel tomatoes (canned tomatoes with jalepenos-mild)
        •   1/2 pkg taco seasoning (or more- to taste)
        •   1 bag(s) doritos
        •   fell free to top it off with lettuce ,tomatoes and onions

    Method

    1. Pre-heat oven to 350-f degrees.
    2. In a mixing bowl, combine all ingredients except doritos.
    3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
    4. Then if you like, you can top it off with lettuce ,tomatoes and onions



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Cheesy-Chicken-Mexican-Doritos-Casserole_-1617663?prm-v1&utm_medium=email&utm_campaign=popular-searches-email#9e789af4-939a-4294-860e-b03a33e8cc28

    Beef Stew Recipe

    Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

    This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8

    Ingredients

        •  6 oz thick sliced bacon chopped into 1/4" wide strips
        •  Olive Oil to Sautee
        • 
    2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces
        •  Salt and ground black pepper to taste
        • 
    1/4 cup all-purpose flour
        • 
    2 cups good red wine such as Soft Red or Pinot Noir (see note above)
        • 
    1 lb mushrooms thickly sliced
        • 
    4 large carrots peeled and cut into 1/2" thick pieces
        • 
    1 medium yellow onion diced
        • 
    4 garlic cloves chopped
        • 
    1 Tbsp tomato paste
        • 
    4 cups low sodium beef broth or beef stock
        • 
    2 bay leaves
        • 
    1 tsp dried thyme
        • 
    1 lb small potatoes new potatoes, or fingerling, halved or quartered

    Method

    1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
    2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
    3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
    4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
    5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.
    6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

    NOTE: A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

    A Note on Cooking Wine: Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle's "Soft Red." It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-stew-recipe/?utm_source=MadMimi&utm_medium=email&utm_content=Classic+Recipes+that+NEVER+go+out+of+Style&utm_campaign=20170919_m141526272_Mailer+150+09%2F23%2F17&utm_term=Beef-Stew-Recipe-4_jpg_3F1506049892

    Duck Ham

    If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro.

    Prep Time

        •    Prep time: 30 minutes (staggered over 3 days, no cook)
        •    Yield: Serves 4

    Ingredients

        •   small handful fresh thyme
        •   1 tsp black peppercorns
        •   2 cloves
        •   1 garlic clove
        •   1 dried bay leaf, roughly crushed
        •   200g flaky sea salt
        •   200g golden caster sugar
        •   1 large meaty duck breast (about 250g)

    Method

    1. Using a pestle and mortar, roughly crush the thyme, peppercorns, cloves, garlic and bay. Tip into a bowl with the salt and sugar, and mix everything together thoroughly. Lightly score the skin on the breast in a criss-cross pattern.
    2. Scatter about a third of the salt mixture into a container that will hold the duck breast snugly. Lay the duck, flesh-side down, on the salt and cover with the remaining mixture. Cover tightly with cling film or a lid and leave in the fridge for 3 days.
    3. Remove the duck from the mixture, rinse under cold water, then dry well with kitchen paper. The ham is now ready to thinly slice and serve on its own or in a salad. Wrapped in cling film, it will keep in the fridge for up to 1 month.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/duck-ham

    6-Ingredient Orange Chicken

    A crowd favorite in the world of Chinese takeout, orange chicken traditionally fries chicken to crispy perfection and smothers the bits in a tangy citrus sauce. Unfortunately, this fast food dish flaunts a less-than-favorable nutritional profile. Luckily, SkinnyMs. has created a light alternative that calls for just six ingredients!

    This orange chicken recipe delivers mouthwateringly juicy flavor without a frightening calorie count. Tender cubes of chicken are cooked until lightly golden, and coated in a tasty mixture of bbq sauce, freshly squezed orange juice, and lite soy sauce. With 100% clean ingredients and a protein-packed profile, this awesome recipe puts takeout dishes to shame!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6

    Ingredients

        •   1.25 pounds chicken breast fillets (about 3 breasts), cut into cubes
        •   3/4 cup flour (we used white whole wheat)
        •   3 tablespoons coconut oil
        •   2 navel oranges
        •   1/2 cup barbecue sauce
        •   2 tablespoon lite soy sauce, optional tamari

    Method

    1. In a gallon-sized ziplock bag, add chicken cubes and flour. Shake vigorously until chicken is well-coated. Remove chicken and shake off excess flour.
    2. Add oil to a large skillet or wok, turn to medium heat, add cubed chicken and cook until lightly golden on all sides. Remove chicken and place on a paper towel. Drain any remaining oil from skillet.
    3. Zest oranges and add to a mixing bowl. Squeeze juice from oranges, discard seeds, and add to the same bowl. Add barbecue and soy sauce and whisk to combine.
    4. Add chicken and sauce mixture to the skillet. Toss to coat chicken. Cook on medium heat until sauce has thickened to desired consistency, about 10 minutes. Remove chicken with a slotted spoon and place on a platter.
    5. Garnish with green onion slices, if desired. Add remaining sauce from the skillet to a bowl and serve along side chicken.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/6-Ingredient-Orange-Chicken-2345371?prm-v1&utm_medium=email&utm_campaign=browse-email

    Comforting Sausage Bake

    Baked tomatoes, creamy white beans & garlic

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •   600g ripe mixed-colour cherry tomatoes
        •   4 cloves of garlic
        •   200g rosemary focaccia
        •   1 x 660 g jar of white beans
        •   12 higher-welfare chipolatas

    Method

    1. Preheat the oven to 180ºC/350ºF/gas 4. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
    2. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
    3. Roast for 45 minutes, or until everything is golden, bubbling and delicious.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/comforting-sausage-bake/