CREAM OF MUSHROOM SOUP

I DIDNT HAVE A PHOTO OF THE FINISHED DISH, SO HERE ARE THE VIDEOS 🥲😂

6 portabello mushrooms, stalks removed
4 cloves garlic, crushed
½ tbs dried thyme leaves
6 cubes butter (approx. 1/2 tbs each)
Olive oil
Salt and pepper, to taste

1 cup (~50g) dried mixed mushrooms*
1L water
250ml pouring cream
Finely chopped chives, to garnish

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Step 1. Roast the Mushrooms. Preheat oven to 220°C
Arrange portabello mushrooms on a baking tray. Scatter over garlic and add butter cube to each of the mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil. Roast for 25–30 minutes, or until mushrooms are softened completely.

Step 2. Make a mushroom stock. Add dried mushrooms to a small pot with 1 litre of water, cover and gently simmer.

Step 3. Blend together. Transfer the roasted mushrooms and garlic (along with any juices) into a blender or large pot. Add strained mushroom stock and cream and blend until smooth. (If using a pot, use an immersion blender.)

Step 4. Gently simmer the Soup: Pour the blended mixture into a large saucepan if not already using one. Bring to a gentle simmer over medium heat.
Taste and adjust seasoning with salt and pepper if needed.

Step 5. Serve. Ladle soup into bowls and garnish with finely chopped chives.
Serve with crusty bread or a swirl of cream for an extra touch.

* you don't need to make your own mushroom stock, you can use vegetable stock as an option.

SOME MORE COSY WINTER DISHES HERE

CAVALO NERO MISO PASTA

Your favorite pasta, cooked in salted boiling water
1 bunch cavolo nero, hard stems removed
3 cloves garlic
1 tsp chili flakes
1 tbs white miso paste
1/2 cup Parmesan cheese, grated
Sea salt and pepper, to taste

Step 1. Blanch greens, garlic and chili. Shock in ice bath. Drain, add all to blender along with a few spoonfuls of pasta water. Blitz until super smooth

Step 2. Add pasta to a large skillet over medium heat, pour over greens mix, add cheese, season and toss to combine.

Step 3. Serve and enjoy

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SPAGHETTI MEATBALLS

RECIPE CREATED & DEVELOPED FOR WOOLWORTHS

Even the simplest ingredients can make those weeknight dinners extra tasty. Check out my take on the CLASSIC Spaghetti Meatballs

Red Sauce

1 brown onion, diced

5 cloves garlic, crushed and chopped

2tbs olive oil

2 tsp dried oregano

2 tsp fennel seeds

2 (400g) Australian diced tomatoes

Meatballs

1/2 brown onion, finely diced

2 cloves garlic, crushed and finely chopped

1 tsp fennel seeds

1 tsp dried oregano

1/2 cup Coarse Breadcrumbs

2 tbs milk

500g Pork & Beef Mince

2 whole eggs

Olive oil, for cooking

Spaghetti, cooked as per packet instructions

Parmigiano Reggiano, grated, to serve

Fresh basil, to serve

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Step 1. Kick things off with the red sauce. Place a large heavy based saucepan over medium heat. Add olive oil and onion. Cook for 5-7mins until onion softens and is aromatic. Add garlic, oregano and fennel seeds, cook for a further 3-5mins. Pour in the Woolworths Australian diced tomatoes, rinse tins out with a little water and add to the pan. Stir well and reduce to a very gentle simmer. Cook covered for min 30 mins, while you prepare the meatballs.

Step 2. To make the meatballs, add onion, garlic, spices and a little olive oil into a small fry pan and gently saute to soften, transfer to a mixing bowl. Add breadcrumbs and milk, mix well and then follow with the pork and beef mince and eggs. Using your hands gently bring together the mixture until well combined, taking care not to over work the mix. Take tablespoonful amounts of mince mix and roll into balls, repeat until all mince has been rolled, place on a lined tray or plate in single layer. Put in fridge for 30mins to chill.

Step 3. Heat a large frying pan or skillet over medium heat. Add meatballs and cook in batches until golden brown all over. Repeat until all meatballs are cooked. Place in red sauce and simmer gently for 10-15mins to finish cooking.

Step 4. To serve, place pasta in a large serving dish, top with meatballs, a sprinkle of parmesan and fresh basil.

MORE PASTA DISHES 👇🍝

SLOW COOKED BEEF CHEEKS

Slow cooker season is with us here in Sydney today! It is cold, it’s wet and it is raining hard, the perfect time for a comforting meal like these beef cheeks.
Feel free to use lamb shanks or even osso buco as an alternative to the cheeks, it will work just as well.

4 x 220g beef cheeks, trimmed
2 tbs Extra Virgin Olive Oil
1 brown onion, cut in chunks
2 head, Australian garlic, skinned whole bulbs
2 carrots, roughly chopped on angle
1 stick celery, roughly chopped on angle
2 tbs tomato paste
25g whole dried shiitake mushrooms
2 bottles dark beer
2 cup good quality beef or veal stock (I used my mate @chefmattmoran new "My Perfect Stock")
4 sprig thyme
2 dried bay leaf
1 sprig rosemary
Sea salt, to taste
Pepper, to taste

To serve
Fresh parsley, finely chopped
Lemon zest
Polenta, cooked as per packet instructions 

Step 1. Preheat oven to 160ºC. Using a medium cast iron pot, heat over a medium high heat and cook the beef cheeks in the oil for 3-5 minutes on each side or until nicely coloured. Transfer to a plate and set aside. 

Step 2. Add the onion, carrot, celery to the pan and cook for 3 mins or until lightly coloured and fragrant. Add the garlic, shiitake and herbs. Return the beef cheeks to the pot and cover with dark beer and stock, season well with salt and pepper. Bring to the boil, cover and place in oven for 3-5 hrs or until the cheeks are super tender and falling apart. 

Step 3. Serve beef cheeks with creamy polenta, parsley and lemon zest. 

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SPICED LAMB W/ GARLIC LEMON SAUCE

RECIPE DEVELOPED FOR WOOLWORTHS

This delectable spiced lamb straight from Hayden Quinn’s kitchen features tender lamb infused with aromatic spices, complemented by a tantalising garlic lemon sauce.

1 tbs ground cumin

1/2 tbs ground turmeric

1 tsp garlic powder

1 tsp chilli powder

1/4 cup extra virgin olive oil

4 lamb forequarter chops

1/4 bunch coriander, leaves picked

1/4 bunch mint, leaves picked

2 tsp sumac

1 lemon, cut into wedges

1/2 cup Greek-style natural yoghurt

1/4 cup hulled tahini

1 lemon, juiced

1 tbs extra virgin olive oil

1 tbs honey

2 cloves garlic, crushed

Step 1. Combine cumin, turmeric and powders in a large bowl. Stir in oil and mix well. Add lamb and toss to evenly coat. Cover and refrigerate for 30 minutes to marinate.

Step 2. Preheat a barbecue grill or chargrill pan over medium-high heat. Add lamb and cook, brushing occasionally with any marinade left in the bowl, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.

Step 3. To make sauce, combine yoghurt, tahini, lemon juice, oil, honey and garlic in a bowl.

Step 4. Place lamb on a plate and top with coriander and mint. Sprinkle with sumac, season with freshly cracked black pepper and serve with sauce and lemon.

#lamb #recipe #sauce #bbq

CRUMBED STEAK SANDWICH W/ HERBED MAYO

RECIPE DEVELOP FOR WOOLWORTHS

This is a fun take on a steak sanga. The herby mayo is really fresh and light and brings the whole sandwich together.

Prep 00:12

Cook 00:05

Makes 2

Easy

1 packet Macro Grass Fed Beef Sizzle Steaks 275g

2 eggs, beaten

1 cup plain flour

1 packet Woolworths Panko Bread Crumbs

Woolworths Rice Bran Oil, for frying

Herby Mayo

1 cup Woolworths Whole Egg Mayonnaise

4 shallot, sliced

1/2 cup dill, leaves only, roughly chopped

2 lemons, zested

1 Woolworths Soft White Loaf (unsliced)

Step 1. Working one at a time, dredge the sizzle steaks through flour, then egg and finally the panko crumbs. Next, place a high sided skillet over medium high heat and pour in enough oil to create a half centimetre layer. Once the oil is hot (test by adding a small cube of bread into the oil, it should sizzle immediately), work in batches and cook the crumbed steaks for 1-2mins on each side, rest on a cake rack or paper towel to absorb any excess oil.

Step 2. While steak is resting, make up the herby mayo by combining mayonnaise, lemon zest, shallot and dill.

Step 3. Slice the bread in nice thick slices and toast lightly, build by adding two layers of steak onto bread and topping with a generous helping of the herby mayo. Slice and enjoy.

SMASH BURGER

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RECIPE DEVELOPED FOR WOOLWORTHS..

1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn

Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).

Step 2. Toast the buns lightly in the pan until lightly golden.

Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.

NONNI'S 7 LAYER SALAD

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Nonni's 7 Layer Salad 🥗

1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can  sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese

Step 1.) Into a large glass container place the lettuce then sprinkle  the  next ingredients on top in layers in the order listed, ending with the bacon.

Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.

Step 3.)  Sprinkle the cheeses over the top.  Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.

CRISPY POTATOES W/ BLUE CHEESE WHIP

This recipe was developed for Castello Mild Blue Cheese

Prep 00:10

Cook 00:45

Serves 4 as part of a shared meal

Super Easy

4 large russet potatoes, peeled and cut in half 

Garlic cloves, whole, skin off, lightly crushed
1/4 cup extra virgin olive oil
Sea salt, to taste 

Blue Cheese Whip

150g Castello Mild Blue Cheese (half for whip, half to crumble)
1 cup Natural Greek Yoghurt
1 cup Sour Cream
1/4 lemon, juiced
Salt and pepper, to taste

Chives, finely chopped, to garnish

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Method

Step 1. Preheat oven to 220C. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.

Step 2. On a lined baking tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another baking tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 mins or until golden and crispy.

Step 3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.

Step 4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crispy potatoes, garnishing finally with chives and the remaining blue cheese. 

MOROCCAN CHICKEN FLATBREADS

RECIPE DEVELOPED FOR WOOLWORTHS

The homemade flatbreads, the simplicity of the Boneless Butterflied Chicken, this dish is a winner in my eyes. Packed with heaps of great flavour and lots of fun textures. Enjoy.

Prep 00:25
Cook 00:45
Serves 6
Super Easy

Ingredients List

Macro Free Range Boneless Moroccan Butterflied Chicken

Breads
250g Macro Organic self raising flour
250g Woolworths Natural Greek Style yoghurt
1 tbs Macro Organic Extra Virgin olive oil

Tahini Yoghurt Sauce
4 tbs Woolworths Natural Greek Style Yoghurt
1 tbs Macro Organic Unhulled Tahini
1 clove garlic, finely grated on microplane
1 tbs Macro Organic Extra Virgin olive oil
1/2 lemon, juiced
Pepper, to taste

3 Lebanese cucumber, cut in quarters lengthwise, seeds removed
200g Woolworths Danish Style Feta, crumbled
1/4 cup parsley, roughly chopped
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 red onion, finely sliced
1 green long chilli, thinly sliced
Lemon wedge, to serve
Macro Organic Extra Virgin olive oil, to serve

Method

Breads

Step 1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 mins.

Step 2. Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) on a floured surface roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.

Step 3. Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2 mins each side or until golden and beginning to puff up.

Step 4. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.

Chicken + Tahini Yoghurt Sauce

Step 1. Preheat your BBQ or griddle pan to medium high heat, cook chicken skin side up for 10 mins, flipping and cooking for further 10 mins or to your liking. Remove from heat and allow to rest before slicing into strips.

Step 2. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.

Step 3. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chili, onion and a wedge of lemon.

PULLED PORK BOWL

RECIPE DEVELOPED FOR WOOLWORTHS

I love a bit of pulled pork and Woolworths makes it easy with their Slow Cooked Mild Mexican Pork Shoulder. All you need to do is pop it in the oven (or microwave), pull the pork and you have the base of a really delicious meal, like this Pulled Pork Bowl. 

Prep 00:15

Cook 00:40 (or 6 mins if using microwave)

Serves 4

Easy

Ingredients
1 x packet Slow Cooked Mild Mexican Pork Shoulder 
3 cups cooked Woolworths Brown Rice 

Green Spicy Cream
2 small ripe avocados
100ml Woolworths Natural Greek Style Yoghurt
Juice, half lime
1tbs your favourite green hot sauce 

To garnish 
1 cup Woolworths Light Tasty Shredded Cheese 
250g Woolworths Cherry Tomato, cut in half
2 x jalapeno, finely sliced
1 small white onion, diced, rinsed in fresh water
1/2 cup coriander roughly chopped
Lime wedges, to serve 

Method

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Step 1. Cook the Mexican Pork Shoulder as per packet instructions, keep warm and set aside.

Step 2.  To make the green spicy dressing, add all ingredients into food processor or blender and blitz until smooth. 

Step 3. Assemble the bowl by laying down a layer of rice then topping with generous amounts of the pork shoulder and beans, sprinkling over cheese and a dollop of the green spicy cream, garnish with coriander, sliced chili, onion and lime wedges. 

MORE MEX 👇🏻👇🏻

BEEF CHEEKS, GREMOLATA, MASH

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

BEEF CHEEKS

Woolworths Cook Beef Cheeks in Red Wine Sauce cooked as per packed instructions.

POTATO MASH

Prep 00:05

Cook 00:25

Serves 4

Super Easy

Ingredients

1.5kg Woolworths Mashing Potatoes, peeled and quartered

3/4 cup milk

175g butter

Sea salt, to taste

Step 1. 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 and then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.

GREMOLATA
Prep 00:10

Cook N/A

Super Easy

Ingredients
1 bunch parsley, finely chopped
2 lemons, zested
2 cloves garlic, grated on microplane
Juice 1 lemon
1/2 cup Woolworths Extra Virgin Olive OIl

Step 1. Combine all ingredients and serve to table. 

TO SERVE
Bring it all together serving up a beef cheek atop some smooth creamy potato mash and then garnished with a good spoonful of gremolata.

CHARRED CAPSICUM SALAD

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

Prep 00:10

Cook 00:15

Serves 4-6 (as a shared side)

Easy

Ingredients

3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed

1/3 cup Woolworths walnuts, roasted and roughly chopped

1 cup Woolworths 35 Hour Sourdough Loaf, cut into croutons, toasted in oven

1/2 cup Woolworths Sicilian Pitted Olives, sliced in half

2 tbs Woolworths Red Wine Vinegar

2 tbs Woolworths Extra Virgin Olive Oil

2 sprigs fresh oregano, leaves only

1/2 cup fresh parsley, roughly chopped

1/2 cup fresh mint leaves

Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.

Step 2. To assemble, scatter the grilled capsicums on a platter and spoon over the nuts, croutons and olives. Drizzle with olive oil and red wine vinegar, then garnish with fresh herbs.

BEEFED UP BOLOGNESE

RECIPE DEVELOPED FOR HEALTHY MALE DURING MEN’S HEALTH WEEK

Bolognese with a few sneaky extras thrown in! This is a great way to not only bulk out your bolognese with heaps of veg but it also adds a great flavour base. This dish is all about layering the flavours and extracting all the goodness from each ingredient. Feel free to double (or even triple) this recipe so you can have these prepped and frozen for when you need a quick and healthy meal option.

Prep 00:15

Cook 00:25

Serves 4

Easy

Ingredients

2 tbs extra virgin olive oil

1 x brown onion, finely diced

4 x cloves garlic, crushed

1 x large carrot, peeled and diced

1 x bulb fennel, diced

1 x zucchini, diced

150g cup mushrooms, diced

250g bolognese mince (mix of pork and beef)*

2 x 400g can lentils, rinsed and drained

1 tsp fennel seeds

1 tsp chili flakes

1 tsp dried oregano

2 x 400g can crushed tomatoes

Sea salt & crushed black pepper, to taste

400g you pasta of choice, cooked as per packet instructions*

Extra virgin olive oil, to serve

Parmesan cheese, to serve

Basil, leaves only, to serve

Method

Step 1. Heat a large heavy based saucepan or cast iron pot to medium high heat and in batches of the different veggies, cook until softened and slightly caramelised / coloured.

Step 2. Once all veggies are cooked off, set aside. Brown off mince, then add lentils along with spices. Stir well to combine and cook until fragrant. Add back all the precooked veg.

Step 3. Add crushed tomatoes, using the tomato can add in a can full or water and season well with salt and pepper. Cook, gently simmering for 15-20 mins.

Step 4. Serve on top of your pasta of choice, with a drizzle of olive oil and garnish with basil and parmesan.

Notes

* for all the veg, if you want to cheat, feel free to use a food processor using the grate or chop attachment.

* for the mince, you can use only pork or only beef depending on your preference and availability.

*choose your favourite pasta shape, spaghetti is the classic but sometimes I love a short pasta to have with my bolognese.

RAINBOW PLATTER

RECIPE DEVELOPED FOR EIMELE

Prep 00:15

Cook 00:40

Serves 4 as a side dish

Easy

Ingredients

1/4 Kent pumpkin, sliced into 3-4cm wedges

3 carrots, chopped into 4cm chunks

salt

freshly ground black pepper

2 tsp ground cinnamon

2 cans chickpeas, drained and rinsed

2 heads broccoli, chopped into 2cm florets

2 tsp smoked paprika

extra-virgin olive oil

1 cup beetroot hummus

2 cups baby spinach leaves

1/4 cup sunflower seeds, lightly toasted

Shiitake Sesame Dressing

7 shiitake mushrooms

2 tsp extra-virgin olive oil

1/4 cup white sesame seeds

3 tbsp rice wine vinegar

1/3 cup kewpie mayonnaise

1 tbsp soy sauce

2 tsp sesame oil

1/2 tsp salt

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Method

Step 1. Preheat oven to 200C.

Step 2. To make Shiitake Sesame Dressing, add shiitake mushrooms to a baking tray and drizzle over the olive oil. Place into the oven and roast for 10 minutes until tender.

Step 3. Spread the sesame seeds across another baking tray and place into the oven. Roast for 5 minutes, until lightly golden.

Step 4. Add the roasted shiitake, sesame seeds and all remaining ingredients for the Shiitake Sesame Dressing into a high-speed blender. Blitz until smooth. Add 1-2 tbsp of water as needed to thin out the dressing as you like.

Step 5. Add the pumpkin and carrot to a large baking tray. Sprinkle over a good pinch of salt and pepper, the cinnamon and a good drizzle of olive oil. Toss to coat, then roast in the oven for 35-40 minutes until tender.

Step 6. Add the chickpeas to another baking tray, sprinkle over a pinch of salt, pepper and the paprika. Then drizzle over some olive oil. Toast to coat the chickpeas. Roast in the oven for 15 minutes until golden brown.

Step 7. Add the Broccoli to a final baking tray, sprinkle over a pinch of salt and pepper and drizzle over olive oil. Toss to coat, then roast for 15 minutes, until browned on the edges and tender.

Step 8. To assemble: spread the beetroot hummus across a large platter. Add the baby spinach leaves, roasted pumpkin, carrot, broccoli and chickpeas. Spoon over the Shiitake Sesame Dressing and sprinkle over the toasted sunflower seeds, to serve.

HOW TO PREPARE A CHRISTMAS HAM

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AND ONCE YOU HAVE FINISHED THE PREP, YOU CAN MAKE THIS…

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Cubanos (Cuban Sandwich)

RECIPE DEVELOPED FOR CAPILANO HONEY

The yearly question, what do we do with all that leftover Christmas ham? Well this recipe is a lot of fun and packs some serious flavour into some leftover sandwiches in the form of the famous Cubano! My Hot Chili Honey & Chipotle Glazed Ham gives you the perfect starting point for this leftover delight. 

Prep 00:10

Cook 00:10

Makes 2

Easy 

Ingredients List

Chopped Ham
1 cup leftover Hot Chili Honey & Chipotle Glazed Ham*, chopped into small chunks

2 tsp ground coriander 

2 tsp ground cumin
2 cloves garlic, finely grated
2 tbs chipotle in adobo, sauce only 

2tbs fresh orange juice
1tbs Capilano Honey

Sliced Ham
200g thinly sliced leftover Hot Chili Honey & Chipotle Glazed Ham

2 Cuban bread rolls*

Yellow mustard, to serve

Whole egg mayonnaise, to serve

6 slices Swiss cheese

2 dill pickles, sliced into thin strips

1 tbs butter, melted 

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Method

Step 1. Prepare the chopped ham component of the sandwich by heating a non stick pan to medium high heat, add chopped ham and saute until beginning to warm through. Add ground coriander, cumin, garlic, chipotle, orange juice stir well to combine. Increase heat slightly and once hot add the Capilano honey. Cook until the juice has evaporated and the chopped ham is sticky and golden. Set aside and allow to cool slightly. 

Step 2. Assemble the sandwich starting with a base layer of yellow mustard and swiss cheese slices, top with sliced ham, followed by the spiced chopped honey ham, topped with dill pickle slices and a scaping of mayonnaise on the top of the bun. 

Step 3. Heat a griddle pan over medium heat. Brush tops of bread with melted butter, place the sandwiches top down and using a weight of some kind (fish weight, another pan) cook until roll is crisp and bar marks show on bread, brush base of bread with butter, flip and cook on the base until cheese is melted. Serve warm and enjoy 

Notes
* The best section of the ham for this dish is the part around the hock, dig in there to get the good stuff and make sure nothing goes to waste!
* Cuban rolls are obviously quite hard to find in Australia, so as an alternative use small Turkish rolls. 

WHO DOESNT LOVE A GOOD SANDWICH, MORE BELOW…

PEKING PORK PANCAKES

RECIPE DEVELOPED FOR RIVERVIEW FARMS PORK

Take the classic “Peking style” flavours and make the most of your roast with this little twist! A fun way to get hands on and serve your pork all wrapped up in a tasty pancake.. 

Prep 00:05

Cook 00:05

Serves 8 as part of a shared meal

Super Easy

Ingredients List
1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork
5cm thumb ginger, finely grated
3 cloves garlic, finely grated

1 tsp Chinese Five Spice

1 Tbs Hoisin Sauce (plus extra for serving)
2 Tbs Rice Wine Vinegar

16 Peking pancakes*

2 Lebanese cucumber, cut into thin batons
Shallot, sliced and curled in ice water

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Method

Step 1. In a small bowl, prepare the marinade for the pork; combine ginger, garlic, Chinese Five Spice, Hoisin Sauce, and 2 tablespoons of Rice Wine Vinegar. Mix well to combine. 

Toss the shredded pork in the marinade coating well. 

Step 2. Heat a skillet or fry pan over medium heat. Once hot, add the marinated shredded pork to the pan and stir-fry for a few minutes until it's heated through and slightly caramelised.

Step 3. Warm the pancakes, there are a few options here; in a hot dry pan (not the classic method) or you can either steam the pancakes in a bamboo steamer or warm them in the microwave according to the package instructions. 

Step 4. Assemble. Top the warmed pancakes with thin layer of extra Hoisin Sauce, add a portion of the caramelised shredded pork in the centre of the pancake, then top with cucumber batons and the curled shallots. Serve the Peking Pork Pancakes while they are still warm, and you can also serve the reserved crackling on the side for extra crunch and flavour.

Repeat the assembly process for the remaining pancakes,and enjoy your homemade Riverview Farms Peking Pork Pancakes!

MORE GREAT PORK RECIPES BELOW….

SWEET CORN WITH HOT CHILLI HONEY BUTTER

RECIPE DEVELOPED FOR CAPILANO HONEY

The perfect side to go with your Hot Chili Honey & Chipotle Glazed Ham, punchy flavours that will get the taste buds dancing and your guests diving in for more and more! 

Prep 00:10

Cook 00:15

Serves 6 as part of a shared meal 

Super Easy

Ingredients List

6 whole ears of corn

Hot Chili Honey Butter,
4 tbs Capilano Hot Chilli Honey, plus extra for drizzling 

75g Pepe Saya smoked butter, room temperature
2 tsp smoked paprika 

Sea salt, to taste

75g Greek Feta*, crumbled
1/2 cup coriander, finely chopped

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Method

Step 1. Heat a barbecue, chargrill or cast iron griddle pan on medium-high heat. While grill is warming, fold husks back, removing any corn silk, to expose the kernels and tie the husk with kitchen string. Cook corn, turning occasionally, for 10 mins or until lightly charred.

Step 2. While the corn is cooking, prepare the Hot Chilli Honey butter by whipping together all the butter ingredients in a small bowl. Having room temp butter here is key. Cover and set aside until corn is cooked and ready for the butter.

Step 3. Once corn is cooked, tender and lightly charred remove to a serving dish and brush over the room temperature butter, turning the corn to ensure the whole cob is coated. Allow to cool slightly before garnishing with crumbled feta and coriander. 

Notes
*Ensure the feta you buy is hard/firm so that you can crumble over the corn. 

HOT CHILLI HONEY & CHIPOTLE GLAZED HAM

RECIPE DEVELOPED FOR CAPILANO HONEY

Mix it up this Christmas adding a little spice to your ham! A fun way to theme up your Christmas lunch with my Hot Chili Honey & Chipotle Glazed Ham. Pair this with my Sweet Corn w/ Hot Honey Butter, Feta & Coriander and other choice sides! 

Prep 00:20

Cook 01:30

Serves the whole family as part of a shared meal (with leftovers!)

Easy

Ingredients List

1 whole leg ham, on the bone (approx. 9kg)

1/2 cup Capilano Hot Chilli Honey 

2 tablespoons chipotle in adobo sauce*

2 tablespoons apple cider vinegar 

1/2 tbs ground cumin 

1/2 tbs ground paprika
1 tsp ground cinnamon

Sea salt, to taste

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Method

Step 1. Preheat your oven to 170°C, to fit the ham you will have to remove all the oven racks from the oven, placing one rack on the bottom shelf of the oven.

Step 2. Remove the ham from its packaging and place it on a rack in a roasting pan lined with foil or baking paper. Use a sharp knife to cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat. 

Step 3. Make the hot honey glaze. In a medium-sized bowl, whisk together the hot honey, adobo sauce, apple cider vinegar, ground cumin, paprika, cinnamon, salt, and black pepper. If needed adjust the quantities to taste, depending on your preferred level of heat and sweetness.

Step 4. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.

Step 5. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling. Serve alongside Street Corn Hot Honey Feta Coriander

Notes: 

* Chipotle in Adobo sauce can be found in larger supermarket chain stores and speciality grocers. As an alternative you can use your favourite chipotle hot sauce. 

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