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    Recipes — Lunches

    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


        •    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


    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/

      BBQ Chicken Burrito Bowls

      BBQ Chicken Burrito Bowls are an easy, customizable lunch option that is great both hot or cold! Vegetarian substitutions included.

      You all know I love my “bowl” meals! Everything you need in one easy to eat (and transport) bowl, no need to worry about what side dishes go with what. Plus, they’re easy for you to customize if you have special dietary needs. Today’s BBQ Chicken Burrito Bowls is even more awesome because it’s actually quite delicious either hot or cold. So, all of you who don’t have access to a microwave at work, this one is for you!

      I bought a rotisserie chicken this week and am using one of the breasts for all four bowls. If you don’t have a rotisserie chicken, you can cook up a boneless, skinless breast quickly in something like a George Foreman Grill, chop it up, then mix it with the BBQ sauce as I did with mine.

      Prep Time

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


          •    1 cooked chicken breast
          •    1/2 cup BBQ sauce
          •    4 cups cooked rice
          •    15 oz can black beans
          •    1 cup frozen corn kernels, thawed
          •    1 small zucchini
          •    4 oz pepper jack cheese
          •    2 green onions
          •    1 small avocado


      1. Chop or shred the chicken breast and mix with 2-3 tablespoons of BBQ sauce until the meat is well coated.
      2. Drain and rinse the black beans. Cut the zucchini into small cubes (1/4-1/2"), shred the pepper jack, slice the green onions, and pit and slice the avocado.
      3. To build the bowls, place 1 cup cooked rice in the bottom of each bowl. Divide the chicken, beans, corn, zucchini, shredded cheese, green onions, and avocado slices equally among all four bowls. Drizzle one more tablespoon of BBQ sauce over top and serve, or refrigerate until ready to eat.

      Recipe Notes: * I used a rotisserie chicken breast, which was approximately 1/4 of the whole chicken.

      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/BBQ-Chicken-Burrito-Bowls-1978018?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Chicken_Under_20

      BBQ Sweet Chilli Duck Breast

      A super healthy, low-fat recipe that's ideal for barbecue entertaining!

      Prep Time

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


          •    4 Luv-a-Duck Fresh Duck Breasts


          •    ½ cup sweet chilli sauce
          •    ½ cup soy sauce
          •    1 lime, zested & juiced
          •    1 fresh red sweet chilli 7-8cm, thinly sliced

      To Serve

          •    Grilled vegetables
          •    Lime wedges
          •    Sliced fresh chilli to garnish

      Equipment Required

          •    1 Chopping board
          •    1 Sharp knife
          •    1 Measuring cups
          •    1 Glass bowl
          •    1 BBQ or griddle plate


      1. Pre-heat BBQ on medium high or griddle plate 3-4 minutes.
      2. Score the Luv-a-Duck Breast skin 4-5 times lightly with a sharp knife. Season with salt and pepper
      3. Combine the sweet chilli sauce, soy sauce, lime zest & juice together in a large bowl.
      4. Marinate the duck breasts skin side up in the marinade for up to 24 hours, refrigerated and covered.
      5. BBQ the duck breast skin side down on the flat plate 2-3 minutes until skin is crispy.
      6. Turn duck breast and place on the grill on a medium heat for 5-6 minutes taking care not to burn the duck.
      7. Baste duck liberally with marinade and glaze. Remove from grill and set aside to rest for at least 5 minutes.
      8. Serve sweet chilli duck breast, sliced thinly with grilled vegetables, a wedge of lime and a little sweet chilli glaze and sliced fresh chilli.

      Chef’s Tips: To prevent burning allow marinade to drain off prior to barbecuing. Try adding ½ cup of mango or apricot puree to this marinade for a delicious difference.

      This great family recipe is thanks to Luv-a-Duck at http://www.luvaduck.com.au/recipes/view/bbq-sweet-chilli-duck-breast/31/

      Pan-Roasted Wild Barramundi with Caramelised Lemon

      Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its flavour beautifully.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4


          •    Unsalted butter, to pan-fry
          •    Extra virgin olive oil, to pan-fry
          •    4 x 160g wild barramundi fillets with skin on, pin-boned
          •    Squeeze of lemon juice
          •    Salad leaves, to serve
          •    Caramelised lemons
          •    1/2 cup (110g) caster sugar
          •    2 lemons, cut into 5mm-thick slices, plus juice of 1 lemon
          •    2 tsp finely grated ginger
          •    1 tsp finely chopped lemon thyme


      1. For the caramelised lemons, place the sugar and 1 cup (250ml) water in a small saucepan and bring to the boil over medium heat, stirring to dissolve the sugar. Increase the heat to high and boil rapidly for 5 minutes or until a syrup begins to form. Reduce to the lowest heat possible, then add the sliced lemons and juice and cook for a further 10-15 minutes until the lemon slices are translucent but still hold their shape – taking care that the syrup does not darken in colour and caramelise. Remove from the heat, then add the ginger and thyme and set aside to infuse until ready to serve.
      2. Heat a knob of butter and a splash of oil in a frypan over medium-high heat. Season barramundi with salt and pepper. Place in the hot pan, skin-side down, then cook for 4-5 minutes until the skin is crisp. Carefully flip fish and cook for another 4-5 minutes or until cooked through and firm to touch.
      3. Add a squeeze of lemon juice, then serve the fish topped with caramelised lemons, a little of the lemon syrup and a rocket salad to the side.

      This great family recipe is thanks to Delicious at https://www.delicious.com.au/recipes/pan-roasted-wild-barramundi-caramelised-lemon/d4a69e98-b088-4f04-99df-5a0b7e1469c6

      Smoked Crown Roast of Australian Lamb

      "Good Onya" recipe of the month

      In Aussie speak, “Good Onya” (as in “good on you”) is how you say, “nice job!” Or  “well done!” We’ve been seeing some fantastic Aussie grassfed beef and lamb recipes on the web lately, and plan to highlight just one every month or so in this space, as a place to give a Good Onya shout-out to a deserving blogger.

      Not everyone will have the chops to pull that off, but we can live vicariously! It’s a show-stopper for sure, dramatic and colorful on the carving board, with a gorgeous butternut squash and farro salad, accented with cranberries, kale, crumbled feta and toasted pecans.

      Prep Time

          •    Prep time: 45 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 6-8 servings, 2 chops per person


          •    2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
          •    1 tablespoon olive oil
          •    1 teaspoon kosher salt
          •    1/2 teaspoon freshly ground black pepper
          •    6 cloves garlic, minced
          •    4 teaspoons fresh thyme, chopped
          •    1 1/2 teaspoons ground coriander
          •    1 to 1 1/2 tablespoons sherry vinegar
          •    1/2 to 1 teaspoon Dijon mustard
          •    1/2 to 1 teaspoon chopped fresh rosemary leaves


      1. Preheat the oven to 375 degrees F.;
      2. To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib.
      3. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil.
      4. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
      5. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.

      This great family recipe is thanks to Food Network at https://www.foodnetwork.com/recipes/alton-brown/crown-roast-of-lamb-recipe-2082917