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    Recipes — meat delivery

    Melt in Your Mouth Chicken

    Any time a recipe claims to “melt in your mouth” it is just begging you to try it. To see if it’s really as great as the name. That’s what happened to me when I first saw this recipe on Pinterest. I had to try it. I’m happy to report that this recipe is very tasty and tender. Not to mention it takes all of 5 minutes to get into the oven then you can go about your business until it’s done cooking. Don’t you love recipes like that? I also love the fact that you can totally customize this recipe based on what you and your family likes. It would be great with so many seasonings, herbs, mustards, and other flavor additions.

    Prep Time

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


        •    4 boneless chicken breast, halves
        •    1 cup mayonnaise
        •    12 cup parmesan cheese, freshly grated
        •    1 12 tsp seasoning salt
        •    12 tsp black pepper, ground
        •    1 tsp garlic powder


    1. Mix mayonnaise, cheese and seasonings.
    2. Spread mixture over chicken breast and place in baking dish.
    3. Bake at 375°F for 45 minutes.

    This great family recipe is thanks to KITCHME at http://www.kitchme.com/recipes/melt-in-your-mouth-chicken-breast

    Huon Crispy Skin Salmon with Buttery Greens by Scott Gooding

    Our friend Scott Gooding has created a simple yet tasty Huon Salmon dinner that delivers a good dose of your omega 3’s, your greens and is packed full of flavour.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serve 1


        •    1 140g Fresh Huon Salmon portion (skin on)
        •    2 tbs Butter
        •    1 tsp Olive oil
        •    1 Garlic clove – finely chopped
        •    1 Long red chilli - deseeded and finely chopped)
        •    1 Leek – trimmed and cut into 2 cms segment
        •    6 Brussel sprouts – trimmed and halved
        •    1 tbs Tahini
        •    1 tbs Micro herb – garnish
        •    1/4 cup Fresh lemon juice
        •    Pinch Sea salt
        •    Pinch Pepper


    1. Melt the butter on a low heat and add the garlic and chilli and cook for 2-3 minutes
    2. Add the Brussel sprouts and cook for 1-2 minutes
    3. Add the leeks and ensure both the brussel sprouts and leeks are coated in the butter
    4. Season everything in the hot pan with some salt and pepper and allow to cook on a low heat for 8-10 more minutes before taking off the heat and sitting aside
    5. Season the skin of the Huon Salmon portion with a pinch each of the sea salt and pepper
    6. Heat the olive oil in a new pan on a medium-high heat
      Once oil is hot place the Huon Salmon portion in the pan skin-side down and lightly press down on it to sear the skin
    7. Cook for 3-4 minutes skin side down before beginnging to turn.
    8. Only turn once onto each side of the portion to sear each side.
      Salmon should be a light even pink on each side.
      Salmon is cooked when the skin is crisped to your liking.
      Please note. Cooking times will vary if using a bigger portions cooked.
    9. Remove from the heat and place the salmon and greens onto a plate.
      Squeeze the lemon juice over the greens and salmon.
    10. Serve with tahini and garnish with micro herbs
    11. To increase the number of serves just multiply all the ingredients by the number of serves desired!

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-crispy-skin-salmon-buttery-greens-scott-gooding/

    Lemon & fennel pork meatballs

    Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that's 2 of your 5-a-day.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 35-40 minutes
        •    Yield: Serves 4


        •    2 tbsp olive oil
        •    1 medium onion, finely chopped
        •    2 garlic cloves, finely sliced
        •    2 x 400g cans plum tomatoes
        •    1 lemon, zested and cut into wedges
        •    500g pork mince
        •    2 tsp fennel seeds
        •    250g kale
        •    25g pine nuts, toasted
        •    crusty bread or mashed potato, to serve (optional)


    1. In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.
    2. Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.
    3. Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.

    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/lemon-fennel-pork-meatballs

    Five spice duck salad

    This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 large duck breast
        •    1 teaspoon Chinese five spice powder
        •    1 pomegranate , halved
        •    3 spring onions , trimmed and sliced
        •    1 sprig fresh coriander , leaves picked
        •    a few sprigs watercress
        •    ½ ripe mango , peeled and cut into chunks
        •    ½ lime , juice of sesame oil , to drizzle
        •    1 little gem lettuce


    1. This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
    2. Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
    3. Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
    4. Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

    This great family recipe is thanks to Jamie Oliver at https://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad/

    Roasted Caraway Roots with Duck Breast & Smoked Paprika Dressing

    A warm autumnal salad mixing root vegetables roasted in caraway and honey, accompanied by a duck breast and a smoked paprika dressing.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2



    • 2 duck breasts
    • 2 large carrots, scrubbed, peel on and cut into batons
    • 2 medium parsnips, scrubbed, peel on and cut into batons
    • 1 tsp caraway seeds
    • Zest of half a lemon
    • drizzle honey
    • The seeds from half a pomegranate
    • Small handful of coriander leaf, chopped
    • Olive oil
    • Salt and pepper


    • 1 Tbs full fat natural yoghurt
    • 1 tsp apple cider vinegar
    • 1 tsp olive oil
    • ½ tsp smoked paprika
    • ½ tsp smoked salt


    1. Pre-heat your oven to 180 C.
    2. First cook your duck according to packet instructions. This will likely involve, scoring and seasoning the duck, pan frying skin down in a dry pan for 6 minutes, then transferring to an oven for 10-15 minutes (depending on how rare you like your duck), then resting for 10 minutes before slicing up.
    3. Toss the carrot and parsnip batons in a tsp of olive oil, the caraway seeds, lemon zest, and a pinch of salt. Lay on a baking tray and finish with a drizzle of honey. Roast in the oven for 20 minutes of until fork tender and slightly charred.
    4. Whilst the roots are cooking make your dressing by simply stirring all the ingredients together.
    5. Toss the warm carrots with the chopped coriander and pomegranate (leaving some for top garnish), then plate up with the sliced duck. Drizzle over the creamy dressing and serve immediately

    This great family recipe is thanks to Natural Kitchen Adventures at http://naturalkitchenadventures.com/roasted-caraway-roots-with-duck-breast-smoked-paprika-dressing/