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    Recipes — australian meat in hong kong

    Slow cooker Thai spicy peanut chicken

    Like many busy moms, I love shortcuts! I love to try different ways to streamline meal preparation, especially when I can do it without sacrificing quality or taste.

    For this recipe, if you have the time, by all means you should slice up some fresh bell peppers and onion. Make this tasty and flavorful Thai-style dish right in your crockpot. So easy and delicious!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 hours
        •    Yield: Serves 8

    Ingredients

        •    ⅔ cup chunky peanut butter
        •    ½ cup chicken broth
        •    ¼ cup soy sauce
        •    2 tablespoons honey
        •    2 tablespoons Sriracha sauce
        •    2 tablespoons lime juice
        •    1 (16 ounce) package of frozen bell peppers and onion (like the kind by Bird's Eye)
        •    2 pounds boneless skinless chicken thighs
        •    ½ cup chopped cilantro (for garnish)
        •    handful of chopped peanuts (for garnish)

    Method

    1. In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
    2. Empty contents of package of frozen peppers/onion into the slow cooker.
    3. Place the chicken on top of the peppers/onion.
    4. Pour the peanut butter mixture over the top of the chicken.
    5. Cook on low for 6 hours.
    6. Just before serving, shred the chicken with two forks.
    7. Garnish with chopped peanuts and cilantro (optional).



    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Thai-Spicy-Peanut-Chicken-1032092?prm-v1

    Old Fashioned Beef Curried Sausages

    Prep Time

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

    Ingredients

        •    8 thick beef sausages
        •    2 tbsp olive oil
        •    1 large brown onion, sliced
        •    2 tbsp mild curry powder
        •    beef stock
        •    1 carrot, peeled and sliced thinly on an angle
        •   
    1 cup celery, sliced
        •    1 cup frozen peas
        •    1 apple, peeled and sliced
        •   
    1 tbsp cornflour
        •   
    ¼ cup chopped flat leaf parsley
        •   
    4 cups white rice, cooked, to serve

    Method

    1. Heat olive oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 4-5 minutes stirring occasionally until browned evenly. Remove from pan and slice 1cm thick on an angle. Add onion and curry powder to the pan for 2 minutes stirring continually until softened.
    2. Return sausages to the pan, then add the beef stock and bring to the boil. Reduce the heat and simmer for 10 minutes before adding carrots, celery, peas and apple and continue to simmer for 5 minutes.
    3. Mix the cornflour and 2 tablespoons of cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check seasoning and add for taste. Stir through parsley, serve with rice.



    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Old-fashioned-beef-curried-sausages

    Huon Smoked Salmon Frittata

    So quick and easy this will be a recipe you’ll soon know by heart!
    A perfect weekend breakfast option when you’ve got a little more time or the perfect frittata to make and enjoy cold or heated up later for lunch!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 150g Huon Wood Roasted salmon
        •    1 Cup thinly sliced sweet potato
        •    2 Cups baby spinach
        •    1/2 Cup sliced red or yellow capsicum
        •    1/2 Cup cream
        •    6 Large free range eggs

    Method

    1. Pre heat oven to 180 degrees C
    2. Combine eggs, cream, sliced capsicum, baby spinach and thinly sliced sweet potato in a large bowl and season with salt and pepper
    3. Heat a large non-stick fry pan with rice bran oil
    4. Carefully pour the egg mixture into the fry pan and top with flaked pieces of Huon Hot Smoked Salmon
    5. Bake for 20 minutes or until frittata is firm and golden brown.



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

      Lamb, rosemary and garlic pies

      Everybody loves a good meat pie and this lamb, rosemary and garlic pie is just delicious!

      Prep Time

          •    Prep time: 1 hour and 15 minutes
          •    Cook time: 2 hours and 35 minutes
          •    Yield: Serves 8

      Ingredients

          •    1/4 cup olive oil
          •    1kg diced lamb
          •    1 red onion, thinly sliced
          •    4 garlic cloves, thinly sliced
          •    500g golden delight potatoes, peeled, cubed
          •    2 carrots, peeled, cubed
          •    1/2 cup tomato paste
          •    1/3 cup gravy powder
          •    3 cups Massel beef stock
          •    2 tablespoons worcestershire sauce
          •    2 tablespoons chopped fresh rosemary
          •    2 tablespoons cornflour
          •    4 sheets frozen ready-rolled puff pastry, partially thawed
          •    1 egg, lightly beaten

      Method

      1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
      2. Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
      3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
      4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
      5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.
      6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
      7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.



      This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/lamb-rosemary-garlic-pies/da541267-bf83-4879-adc1-8f871d347d00

        Spicy Chicken, Mango & Jalapeño Salad

        Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad!

        Prep Time

            •    Prep time: 15 minutes
            •    Cook time: no need to cook
            •    Yield: Serves 4

        Ingredients

            •    250g pack cherry tomato, sliced or quartered
            •    2 tbsp finely chopped jalapeños
            •    small handful coriander, roughly chopped
            •    juice 1 lime, plus halves to serve
            •    1 small red onion, finely chopped
            •    1 tbsp extra-virgin olive oil
            •    4 cooked chicken breasts, torn into bite-sized shreds
            •    2 Little Gem lettuces, torn into bite-sized pieces
            •    1 red pepper, deseeded and sliced
            •    1 ripe mango, stoned, peeled and diced
            •    handful tortilla chips, broken up a little

        Method

        1. Put the cherry tomatoes, jalapeños, coriander, lime juice, onion and oil in a large bowl with some seasoning.
        2. Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.
        3. Sprinkle the tortilla chips over the top and serve immediately with lime halves.



        This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/2248650/spicy-chicken-mango-and-jalapeo-salad