ASIAN STYLE BEEF NACHOS

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 4

Prep time: 10 minutes 

Cooking time: 15 minutes

Ingredients 

2 teaspoons rice bran oil 

500g beef mince 

2 cloves garlic, minced 

2cm ginger, minced 

Pinch dried chilli flakes

⅓ cup Kikkoman Teriyaki Marinade  

1 x 200g packet plain corn chips 

2 cups (440g) shredded Cheddar cheese 

1 small carrot, shredded

1 cup coriander, leaves picked and roughly chopped 

1 small Lebanese cucumber, finely sliced 

1 long red chilli, finely sliced 

6 spring onions, finely sliced 

Chilli Soy Guacamole 

1 large avocado

¼ cup full-fat yoghurt  

2 teaspoons Kikkoman Soy Sauce 

2 teaspoons sesame oil 

Pinch dried chilli flakes 

Method

1. Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat. 

2. Preheat the oven grill to high. Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden. 

3. While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy. 

4. Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve. 

Tips / Notes:

If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through. 

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AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:20

COOK 03:30

SERVES 6

Capable Cooks

INGREDIENTS

Avo Ale Braised Pulled Pork 

1.5 kg boneless pork shoulder, trimmed

1 tablespoon brown sugar 

2 teaspoons cumin 

2 teaspoons smoked paprika 

1 teaspoon sea salt

2 tablespoon extra virgin olive oil 

1 large brown onion, roughly chopped

4 garlic cloves, crushed 

375ml Grassy Knoll Aussie Avo Cream Ale 

500ml beef stock

Avocado Hot Sauce 

1 jalapeño pepper, stems removed, deseeded

1 habanero pepper, stems removed, deseeded

2 medium Australia Avocados

1 lime, juiced

1 clove garlic, crushed 

¼ cup of olive oil

To serve

12-18 corn tortillas, warmed  

¼ wedge purple cabbage, finely sliced 

1 small red onion, finely sliced 

1 large mango, flesh chopped into cubes 

1 cup coriander, roughly chopped

METHOD

Step 1.  Preheat oven to 180C. Combine the brown sugar, cumin, paprika, salt and pepper in a small bowel. Rub the pork with this spice mixture, getting into crevices. 

Step 2. Heat the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium-high heat. Add the pork and cook, turning frequently, for 5-7 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and garlic and cook, stirring, for 3-4 minutes, until softened. Add the Avo Ale and stock and bring to a simmer, scraping the bottom of the pot with a spoon to release any bits stuck to the bottom. Add pork back to the pot. Cover with a lid and place into the oven for 3-4 hours until very tender. 

Step 3. Remove pork from the oven and roughly shred the meat. Place over medium heat on the stove top and cook, simmering for 20 minutes until sauce thickens. 

Step 4. Make the Avocado Hot Sauce by bringing a medium pot of water to the boil, Add in the jalapeno and habanero. Boil for ten minutes. Use tongs to take them out and set aside to cool. Reserve the cooking water. To a blender, add the cooled chilli, avocado flesh, lime juice, garlic, olive oil and a dash of the chilli water. Blend on high until completely creamy, add more of the boiled chilli water until you reach the consistency you like. 

Step 5. Serve warmed corn tortillas with the shredded Avo Ale Pulled Pork, Avocado Hot Sauce, purple cabbage, mango, coriander and red onion. Serve with cold Avocado Beers. 

Note: 

If you can’t find habanero or jalapeño peppers. Use 2-3 long green chillies, deseeded (or not) depending how hot you’d like your sauce. 

For an alcohol-free version. Replace the beer in the Avo Ale Pulled Pork with 1 tablespoon of vinegar and 350ml extra beef stock 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Olivia Blackmore

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

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CARNITAS TORTILLA POCKETS

RECIPE BROUGHT TO YOU BY OLD EL PASO

PREP 00:10

COOK 03:00

SERVES 6

Easy 

Ingredients List

1 x Old El Paso Tortilla Pockets Kit

1/3 cup Australian Extra Virgin Olive Oil

1.5 kg boneless pork shoulder, trimmed

1 large brown onion, roughly chopped

5 garlic cloves, crushed

Packet of seasoning mix from Tortilla Pocket Kit

1/2 tbs chipotle chili powder

1 tbs dried oregano 

1 tsp cumin seeds

1/4 cup apple cider vinegar

Packet of salsa from Tortilla Pocket Kit

Peel of 1 orange

Juice of 2 oranges

1.5 litres (52 fl oz/6 cups) veal or beef stock

Sea salt and pepper to taste 

To serve

1 small white onion, finely diced

1/4 cup coriander, finely chopped 

2 limes, cut in wedges, to serve

90g fetta, finely crumbled, to serve

1 packet, store bought Mexican Rice

1 can Old El Paso black beans, rinsed and drained 

METHOD

Step 1. Preheat the oven to 180C. To braise the pork, heat 2 tablespoons of the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium heat. Add the pork and cook, turning frequently, for 5 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and cook, stirring, for 3-4 minutes, until softened. Add remaining olive oil, garlic, tortilla pocket seasoning mix and extra spices over low heat. Cook, stirring for 1-2  minutes or until the spices are aromatic. Deglaze the pan by adding in the vinegar and stirring through. Add the the salsa, orange peel, orange juice and stock. Season well with salt and pepper. 

Step 2. Return the pork to the dish. If the pork isn’t completely submerged, add enough water to cover the pork and bring to the boil. Cover with a cartouche (a piece of baking paper folded to make a lid) and place with lid on in the oven to braise, turning occasionally, for 3 hours or until very tender. Remove the pork from the braising liquid, transfer to a heatproof bowl and cover the bowl loosely with foil. Reserve the cooking liquid in the dish. Stand the pork until it’s cool enough to handle.

Step 3. Return the dish of cooking liquid to the stovetop over medium heat and simmer gently, skimming off any impurities that come to the surface, until the liquid has reduced by three-quarters. Strain the liquid through a fine sieve into a heatproof bowl. Finely shred the braised pork into the strained liquid. 

Step 4. To serve, fill your Old El Paso Tortilla Pockets in layers of rice, beans, herbs, pork and cheese until full. 

Notes

* This pulled pork recipe is a great staple to add to tacos, nachos, tortilla, burritos etc. 

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CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

ROAST CAULI & BACON RISOTTO

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 cauliflower (about 1.5kg), cut into florets, smaller leaves reserved

1/3 cup (80ml) extra virgin olive oil, plus extra for drizzling

8 slices (200g) streaky bacon, 4 left whole, remainder chopped

1/4 cup sage leaves

4 cups (1 litre) chicken or vegetable stock

50g butter

1 leek, halved horizontally, washed then thinly sliced

2 sticks celery, finely chopped

1 1/2 cup (330g) Arborio rice

1/2 cup (125ml) dry white wine

120g soft marinated goat’s cheese, plus extra to serve

PUTTING IT ALL TOGETHER: 

Preheat oven to 220°C. Line a large baking tray with baking paper. Spread cauliflower florets on tray, season, drizzle with half the oil and drape bacon slices over the top. Roast for 20 minutes or until cauliflower is tender and bacon is crisp. Scatter cauliflower leaves and sage over the bacon and cauliflower, drizzle with a little extra oil and roast for a further 5 minutes.

Meanwhile, place stock and 1 cup (250ml) water in a saucepan, bring to the boil, then reduce to barely to a simmer.

Heat half the butter and remaining oil in a heavy-based saucepan over medium heat. Add leek, celery and chopped bacon and fry, stirring regularly, for 5 minutes or until softened. Add rice, stir until coated with oil, then add wine and boil for 3 minutes or until reduced by half.

Reduce heat to medium-low and add stock a ladleful at a time, stirring until absorbed before adding the next. Continue for 15-18 minutes until stock is all used and rice is al dente. Fold in remaining butter and half the goat’s cheese, remove from heat, cover and stand for 4 minutes to steam.

Serve risotto topped with roast cauliflower, cauliflower leaves, bacon and sage, extra goat’s cheese and a drizzle of extra olive oil.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA FASTA!

HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 tbs harissa

½ cup natural Greek yoghurt

100ml extra virgin olive oil

4 lamb forequarter chops (about 800g in total)

Juice of ½ orange & ½ lemon, remaining halves reserved

4 carrots (about 480g), peeled and julienned (we used a julienne peeler)

½ cup (85g) raisins

½ cup (90g) pistachios, toasted and roughly chopped

½ cup flat-leaf parsley leaves

½ tsp cumin seeds, toasted

Grilled pita breads, to serve

PUTTING IT ALL TOGETHER: 

Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate

Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.

Grill the orange and lemon halves for a minute or until charred. Set aside.

Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

CHORIZO, MOZZARELLA & PEACH SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

100ml extra virgin olive oil

1½ tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, half crushed, half reserved

4 large peaches, quartered

2 cured chorizos (about 250g in total), halved lengthways

½ baguette, slices diagonally

1 bunch large-leaf rocket, trimmed

1 large (about 125g in total) mozzarella ball, torn

¼ cup (25g) walnuts, toasted, chopped

1 cup basil leaves

PUTTING IT ALL TOGETHER: 

Preheat the barbecue or a grill pan to medium-high heat.

To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screw top jar, season, secure with lid and shake to combine. Set aside.

Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.

Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE SALADS FOR YOUR SUMMER BBQ

MEXICAN STYLE CLUB SANDWICH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 small (about 510g) chicken breasts

2 tbs sunflower oil

¼ chipotle in adobo sauce (available in select supermarkets)

¾ cup (180g) sour cream

200g rindless bacon rashers

12 large slices sourdough bread

2 avocados, coarsely mashed

4 iceberg lettuce leaves

2 ripe tomatoes, thinly sliced

200g refried beans (available in select supermarkets), warmed

½ cup (100g) pickled jalapeño, drained

Corn chips & pickles, to serve

PUTTING IT ALL TOGETHER: 

Cut each chicken breast into 3 lengthways. Combine 1 tbs oil and 1 tbs chipotle in a bowl and season. Add chicken, turn to coat and leave to marinate for 10 minutes (or longer if times allows).

Combine remaining chipotle and sour cream in a small bowl and refrigerate.

Heat a barbecue or grill pan to medium/high heat. Line a tray with paper towel. Grill bacon, turning once, for 4 minutes or until crisp and browned. Place on prepared tray.

Grill chicken, turning once, for 6 minutes or until cooked through. Place on tray with bacon, loosely cover with foil and leave to rest. Brush bread with remaining oil and grill for 1 minute each side until charred.

To assemble, spread half the chipotle sour cream on 4 slices of toast, top with bacon, avocado, lettuce and tomato. Top each with another slice of toast, then refried beans, chicken and jalapeño. Spread remaining chipotle sour cream on remaining slices of toast and top the sandwiches cream-side down. Secure with cocktail sticks and serve with corn chips and pickles.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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BURGER TOWN…

SPICED PORK TACOS W/ PINEAPPLE SALSA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 sweetcorn cobs, husk and silk removed

¼ red cabbage, thinly sliced

Juice of 1 lime, plus wedges to serve

1 tsp ground cumin

1 tsp Mexican chilli powder

1 tsp dried oregano

1/2 cup (80ml) olive oil

2 pork fillets (about 800g), trimmed

1 small pineapple, skin removed, cored, cut into 12 long wedges

12 tortillas, warmed

1 cup coriander leaves

TO SERVE

Sour cream

Pickled jalapeños

Hot sauce

PUTTING IT ALL TOGETHER: 

Blanch the corn for 5 minutes in a large saucepan of boiling salted water, then drain.

Combine cabbage and lime juice in a bowl with 1 tsp salt flakes. Set aside.

Heat the barbecue or grill pan to high. Combine spices, oregano, ½ tsp salt flakes and 2 tbs oil in a dish, add pork fillets and turn to coat well. Grill, turning regularly, for 8 minutes or until cooked through. Transfer to a plate, loosely cover with foil and set aside to rest.

Meanwhile, lightly brush corn and pineapple with 1 tbs oil. Grill pineapple for 5 minutes, turning halfway, until charred. Grill corn, turning regularly, for 8 minutes or until lightly charred all over. Cool briefly, then slice off kernels with a sharp knife.

Slice the pork. Spread tortillas with sour cream, top with cabbage, pork, pineapple, corn, jalapeños and coriander and serve with lime wedges and hot sauce.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

DROWNED SANDWICH (TORA AHOGADA)

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

400g can finely chopped tomatoes (or passata)

¼ cup (60ml) chipotle in adobo sauce (we used La Costena, available from Woolworths)

1 garlic clove, crushed

1 red onion, thinly sliced into rings (we used a mandolin)

6 radishes, thinly sliced

¼ cup cider vinegar

1 tsp caster sugar

500g store-bought slow-cooked pulled pork

400g can refried black beans

½ cup coriander leaves, roughly chopped, plus extra sprigs, to serve

4 long crusty rolls, warmed, split in half lengthways but not all the way through

TO SERVE

Finely grated manchego (or parmesan)

Chilli sauce

PUTTING IT ALL TOGETHER: 

For the salsa, place tomato, 2 tbs chipotle sauce and garlic in a small saucepan, bring to the boil, then reduce to a simmer and cook for 5 minutes until thickened slightly. Set aside.

Combine onion, radish, vinegar, sugar and ½ tsp salt flakes in a bowl.

Reheat pulled pork according to packet instructions. Combine black beans, coriander and remaining 1 tbs chipotle sauce in a small microwavable container and heat on high for 2 minutes, stirring halfway through.

Spread each roll with black bean mixture, top with pulled pork, drained onion and radish mixture and coriander sprigs. Sandwich them with the lids. Place on a serving plate and ladle salsa over. Scatter with manchego (or parmesan) and serve immediately with your favourite hot sauce. 

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SPICE UP YOUR REPERTOIRE WITH THESE

SAUSAGES, ONION GRAVY, MASH AND BRUSSEL SPROUT SLAW

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

10-12 premium pork sausages

20g butter

2 red onions, thinly sliced

2 sprigs thyme

1 tbs plain flour

2 tsp brown sugar

2 tbs balsamic vinegar

2 cups beef stock

MASHED POTATO

1kg floury potatoes (preferably sebago), peeled and quartered

½ cup (125ml) milk

150g butter

Pinch of freshly grated nutmeg

BRUSSELS SPROUT SLAW

300g Brussels sprouts, thinly sliced (we used a mandolin)

1 Granny Smith apple, cut into matchsticks

1 cup flat-leaf parsley leaves

2 tbs extra virgin olive oil

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

For the mash, cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain, cover with a lid and shake pan to start to break down potatoes. Mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt, pepper and nutmeg.

Heat oil in a frying pan over medium-low heat, add sausages and fry, turning regularly so they brown evenly, for 12-15 minutes until cooked through. Transfer to a plate and cover with foil to keep warm. Add butter, onion and thyme to the same pan and cook, stirring regularly, for 7 minutes or until onion softens and starts to caramelise. Stir in flour, cook for 1 minute, then add sugar and vinegar and cook for a further minute or until sugar dissolves and vinegar reduces slightly. Gradually add stock, stirring continually until smooth. Cook for 5 minutes to thicken slightly. Return sausages to pan and turn to coat in sauce.

For slaw, combine all ingredients in a bowl, season and toss to combine.

Divide mash among plates, top with sausages, spoon gravy over and serve with Brussels sprout slaw.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE QUICK DINNERS HERE…

MUSSELS W/ CHORIZO, SHERRY AND FLATBREADS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

2 onions, finely chopped

2 (about 220g) cured chorizos, thinly sliced

2 garlic cloves, crushed

2 tsp smoked paprika

½ cup (125ml) dry sherry (or dry white wine)

2 x 400g cans chopped tomatoes

400g can chickpeas, drained and rinsed

2kg pot-ready black mussels

¾ cup chopped flat-leaf parsley

Labne, to serve

ZA’ATAR-SPICED FLATBREAD

2 pita breads

2 tbs olive oil

1 tbs za’atar

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

For the flatbread, preheat oven to 220°C. Line a large baking tray with baking paper.

Place pita breads on tray and prick all over with a fork. Combine oil, za’atar and garlic in a small bowl, then drizzle mixture over pita. Bake for 5 minutes or until golden. Cool slightly, then cut into wedges. Loosely cover with foil to keep warm.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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GIVE THESE A TRY NEXT…