Recipes

These burgers feature a rich blend of dill-yogurt and Indian spices. Top it off with your favorite veggies and tikka masala sauce for a meal filled with flavor.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •   Portion size: 1 burger

Tikka masala burger:

    •   1 pound Australian grassfed ground beef
    •   1 tablespoon mild curry powder
    •   Kosher salt and pepper to taste

Dill-lemon yogurt:

    •   1 cup juiced lemon
    •   1 cup nonfat plain Greek yogurt
    •   1 tablespoon chopped fresh dill leaves
    •   1 teaspoon chopped fresh mint leaves
    •   1/2 crumbled feta cheese

Garnish:

    •   4 split potato buns each
    •   4 pieces thinly sliced tomato
    •   12 pieces thinly sliced, rinsed red onion
    •   2 cups shredded romaine hearts
    •   4 tablespoons store-bought tikka masala sauce

Method

1. For the burgers: Combine the beef, curry powder, and salt and pepper to taste in a small bowl and mix well. Form into ¼-pound patties and refrigerate until ready to use.
2. For the dill-lemon yogurt: Combine all the ingredients in a bowl and mix well. Season with salt and pepper. Keep at room temperature if using immediately, or refrigerate until ready to use. Bring up to room temperature before using, as this will prevent the sauce from chilling your burger when garnishing.
3. To prepare: Preheat a skillet over HIGH heat. Add the burger patties and press with a spatula to form a crust during cooking. Cook until browned on the bottom, then flip the burgers and continue cooking to the desired doneness (3-4 minutes per side for medium rare, 5-6 minutes for medium, 6+ for well done). Remove the burgers from the pan and add the burger buns, cut-sides down; toast until golden, about 1 minute. Build your burger in the following order: Potato bun bottom, 1 tablespoon tikka masala sauce, 1 hamburger patty, 1 tomato slice, 3 onion slices, and ½ cup shredded lettuce. Spread 1 tablespoon dill-lemon yogurt on the potato bun top and put it on the burger. Serve immediately with your favorite side dish.

This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/chef-adams-tikka-masala-burger-with-aussie-beef/

This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. All you have to do right before serving is grill the skewers for seven minutes.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4-6

Ingredients

    •   1 quart plain whole-milk yogurt
    •   1/4 cup canned or jarred brined green peppercorns—rinsed, drained and finely chopped
    •   1/4 cup minced shallots
    •   5 garlic cloves, minced
    •   3 tablespoons fresh lemon juice
    •   2 teaspoons sugar
    •   1 teaspoon ground cumin
    •   1/2 cup finely chopped cilantro
    •   1/2 cup finely chopped mint
    •   Kosher salt
    •   Freshly ground pepper
    •   3 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
    •   18 skewers, soaked in water for 1 hour

Method

1. In a large bowl, whisk the yogurt with the green peppercorns, shallots, garlic, lemon juice, sugar and cumin. Stir in the cilantro and mint and season lightly with salt and pepper.
2. Transfer 1 cup of the yogurt sauce to a bowl; cover and refrigerate. Pour the remaining yogurt sauce into a large, resealable plastic bag. Add the lamb and turn to coat thoroughly. Seal the bag and refrigerate overnight.
3. Light a grill or preheat a grill pan. Remove the lamb from the marinade and thread the meat onto the skewers. Season with salt and pepper. Grill the lamb over high heat, turning, until charred in spots, about 7 minutes for medium meat. Transfer the skewers to a platter and serve with the reserved yogurt sauce.

This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/yogurt-marinated-lamb-skewers

Tumeric is the trending seasoning of the year. Its subtle flavor notes bring out the best in this simple pork chop recipe. We love that the side dish recipe allows you to dress up precooked brown rice by adding fresh lime juice and cilantro. You'll love the pork chop, but it may be the rice side dish that you make again and again, as it pairs perfectly with a variety of dishes, ranging from Spanish to Asian.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •   4 (6-oz.) bone-in pork chops
    •   1 large garlic clove, halved
    •   1/2 teaspoon ground turmeric
    •   1/2 teaspoon kosher salt, divided
    •   1/2 teaspoon black pepper, divided
    •   3 tablespoons olive oil, divided
    •   1 tablespoon fish sauce
    •   2 teaspoons oyster sauce
    •   1 teaspoon tomato paste
    •   1 bunch green onions
    •   2 (8.8-oz.) packages precooked brown rice (such as Uncle Ben's)
    •   1/4 cup fresh cilantro leaves
    •   1 lime, cut into 4 wedge

Method

1. Heat a grill pan over medium-high. Rub pork with cut sides of garlic; discard garlic. Sprinkle pork with turmeric, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Combine 2 tablespoons oil, fish sauce, oyster sauce, and tomato paste. Brush both sides of pork with half of oil mixture. Add pork to pan; grill 4 minutes on each side or until desired degree of doneness. Transfer to a plate; brush both sides of pork with remaining oil mixture. Keep warm.
2. Add onions to grill pan over medium-high; grill 2 minutes. Coarsely chop onions.
3. Heat rice according to package directions. Combine green onions, rice, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve rice with pork. Sprinkle with cilantro; serve with lime wedges.

This great family recipe is thanks to CookingLight Recipes at https://www.cookinglight.com/recipes/turmeric-pork-chops-green-onion-rice

Chef Massimo Mele has had fun putting a Huon Salmon twist on his Italian heritage with this dish and we think you’ll enjoy what he’s come up with – we did!

Prep Time

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

Ingredients

    •   2 140g Huon Salmon Portions
    •   400g Dry Spaghetti
    •   2 Garlic Cloves, finely chopped
    •   4 Egg Yolks
    •   100ml Creme Fraiche
    •   100g Freshly grated parmesan, plus extra to serve
    •   2 tbsp Chopped flat-leaf parsley leaves
    •   225g Shaved zucchini
    •   20g Butter
    •   Salt
    •   Pepper
    •   Lemon Zest

Method

1. Put your large pot of water onto the stovetop and set to boil.
2. Meanwhile, season the salmon on the flesh side and then bake in an extremely hot oven for 5 minutes.
3. Cook pasta in the boiling salted water according to the packet instructions.
4. Heat butter in a fry pan, add zucchini and cook for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then add salmon. Cook for about 2 minutes then set aside.
5. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork.
   Drain pasta, then return to pan. Quickly add egg and salmon mixtures and parsley.
   Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce add 2 or 3 tablespoons of the pasta water, this will help thicken the pasta.
6. Serve immediately with extra parmesan and cracked black pepper on top.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-spaghetti-salmonara/

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 1-2

Ingredients

    •   2-3 ounces leftover Roast Pork Loin
    •   1/4 cup leftover Sauteed Mushrooms
    •   3-4 cups arugula
    •   1 tablespoon pumpkin seeds (pepitas)
    •   2 tablespoons Whole Grain Mustard Dressing

Method: Toss pork, mushrooms, and arugula with mustard dressing; top with pepitas.

This great family recipe is thanks to Bonappetit Recipes at https://www.bonappetit.com/recipe/pork-mushroom-arugula-salad