SESAME BEEF MEATBALLS W/ SOBA NOODLES

These meatballs are the perfect lunch box filler with delicious soba noodles, fresh cucumber and sesame. Feel free to mix the combination up, these meatballs would also be great over rice, or in a wrap, or even simply served with some fresh avocado! 

RECIPE DEVELOPED FOR CLEAVERS ORGANIC

Prep 00:10

Cook 00:15

Makes 2 lunch boxes, increase your qty’s if you are looking to meal prep. 

Super Easy 

1 x packet Cleavers Organic Beef Meatballs

Glaze

2 tbs gochujang

1 tbs sweet soy sauce

1 tsp sesame oil

1 tbs rice wine vinegar 

1 tbs honey 

To Serve

1 bundle of soba noodles, cooked as per packet instructions 

1 tsp sesame oil

1 cup frozen edamame, prepared as per packet instructions

1 lebanese cucumber, halved lengthwise, sliced 

1/4 cup cashews
Shallot, sliced, to garnish

Sesame seeds, to garnish 

EMBED VIDEO HERE

Step 1. Cook your Cleavers Organic Beef Meatballs in a large skillet with a little oil over a medium high heat until golden brown on all sides.

Step 2. While the meatballs are browning, whisk together the glaze ingredients in a small bowl until well combined. Pour over meatballs and toss through the sauce until it reduces slightly and becomes shiny and sticky!

Step 3. Build your lunch box (or serve up for dinner!), lay a bed of soba noodles dressed with a little sesame oil, add portions of edamame, cucumber, cashews and top with the glazed meatballs. Garnish with shallot and sesame seeds. 

RED WINE AND MAPLE FLANK W/ CHIMMI BEANS

THIS RECIPE WAS DEVELOPED FOR LAITHWAITES WINES AND OUR COW

Red Wine & Maple Flank w/ Chimi Beans 

Steak + Marinade
500g Our Cow Flank Steak

1 cup Laithwaites The Black Pig 'The Prize' Mclaren Vale Shiraz
1/4 cup maple syrup

2 tsp whole cumin seeds
2 cloves garlic, crushed

1 tbs sea salt
2 tbs oil

Chimi Beans
2 x cans canellini beans, rinsed and drained
1 cup parsley, finely chopped

1 cup coriander, finely chopped
2 long red chili, finely diced

1 clove garlic, finely diced

1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
Sea salt and pepper, to taste

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Step 1. Heat up your BBQ over a medium high heat (I am using charcoal in this recipe, but perfect for a gas BBQ or even if you have a griddle pan inside). While the BBQ is heating, marinade the steak in a shallow dish covering with wine, maple, spices, sea salt and oil. Use your hands to get it mixed and coating the steak well. You can do this ahead of time, and keep in the fridge until ready to cook.

Step 2. Cook the steak to your liking, for a cut like flank I light to have it cooked medium rare, even closer to the rare side of things. Turn the steak frequently to ensure even cooking and a nice char all over (thats why you want the high heat). Remove from the BBQ and allow it to rest for 5 minutes or so.

Step 3. While the steak is resting, toss together the bean salad - simply grab a large bowl and give it all a good toss. Again, this can be made ahead of time as it will hold well.

Step 4. To serve, slice the flank steak in 1cm thick pieces and then serve to a large platter on top of a bed of the chimi beans. A great sharing dish that is the perfect addition to your summer BBQ table. Serve with a glass of the Laithwaites The Black Pig 'The Prize' Mclaren Vale Shiraz, if its hot, I don't mind this wine slightly chilled. 

Hashbrown, Bacon, Egg & Cheese Muffins

I recently cooked this recipe on Ch7 Sunrise for Starlight Foundation in support of their Tour De Kids Challenge. A cycling challenge during the months of October where participants set cycling goals and raise money for Starlight to help support sick kids and their families during their hospital stay and through their incredible Starlight Wish program.
These Hash Brown, Bacon, Egg & Cheese Muffins are perfect after a big cycle, or as a morning snack or even for the kids lunchboxes after morning or afternoon sports!

RECIPE BELOW

Prep 00:15

Cook 00:20 

Makes 12

Super Easy

6 eggs
200ml thickened cream
6 hashbrowns, par cooked, cut in quarters
3/4 cup cooked crispy bacon bits
3/4 cup grated tasty cheese

Step 1. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture about half way up the muffin tin, slide in a hashbrown half, top the egg mix with bacon and cheese and place into the oven for 20mins or until the eggs are set and the cheese is golden. 

RIB EYE STEAK

How I like to cook a big bone in rib eye steak when the BBQ isnt an option!

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MORE BBQ FAV’S BELOW…

CHILAQUILES

RECIPE IN VIDEO BELOW

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MORE MEXICAN VIBES HERE

STRAPATSADA

RECIPE DEVELOPED FOR LEGGO’S

Twist up your classic breakfast scrambled eggs with this Greek inspired Strapatsada.
It is quick, easy and adds a nice kick to the morning routine.

Serves 1-2
Cook 15mins

1 tbs butter
1/2 jar Leggo's Gourmet Tomato & Adelaide Hills Chardonnay Pasta Sauce 390g
5 whole eggs, whisked
Extra virgin olive oil, to dress
Parsley, finely chopped, to garnish

Dill, finely chopped, to garnish
Wedge of lemon, to serve

Feta, crumbled, to serve 

Fresh bread or crusty toast, to serve

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Step 1. Place a medium fry pan or skillet over a medium high heat. Add butter and then the Leggo’s Gourmet Tomato & Adelaide Hills Chardonnay Pasta sauce. Now you want to cook this for 5-10mins to reduce nicely, thicken slightly and really enhance those flavours.

Step 2. Reduce the heat slightly and add the eggs, stir through the sauce until fully incorporated and keep stirring until eggs have just set.

Step 3. To serve, dish out on plates, top a drizzle of olive oil, add herbs and cheese to your liking and eat with fresh or crusty bread!

MORE BREAKFAST OPTIONS

CURRIED KIDNEYS

Would you eat lambs kidney? 🐑🫘

These are my Curried Kidneys

This is something I grew up eating as a kid and is honestly one of my favourite comfort foods that is sure to fill you up and warm you on a cold morning (for some reason we would always have them for breakfast). Don't knock it till you try it 🤗

4 rashers streaky bacon, cut in strips

1 small brown onion, diced

2 tbs butter

1 tbs Keen’s curry powder

1 tbs plain flour

4 lambs kidneys, cleaned and cut in chunks

2 1/2 cups whole milk

White bread, for toast, to serve

Step 1. In a large saucepan cook off the bacon until most of the fat has rendered out, add onion and stir well cooking until softened and aromatic.

Step 2. Add butter and curry powder (I like to use the classic Keens curry powder for this dish) mix well to coat and activate the spices in the pan. Pop in the flower along with the kidneys and gently stir to coat in flour. Cook out for 2-3 mins.

Step 3. Add the milk a little at a time until you acquire the desired consistency (feel free to add more or less milk depending on your liking). Cook kidneys for 5mins over a gentle simmer.

Step 4. Serve over toasted white bread (has to be white bread haha) and enjoy.

This makes enough for me to smash all on my own but would be plenty for 2x people.