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.

VEGEMITE & Cheese Mini Quiches

RECIPE DEVELOPED FOR VEGEMITE

Prep 00:15

Cook 01:00*

Makes 12

Super Easy

2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt 

1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE

3 eggs
150ml thickened cream

1/2 cup grated tasty cheese

Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.

Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour. 

Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked. 

Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix. 

CREAMY SUNDRIED TOMATO & PRAWN PASTA

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RECIPE DEVELOPED FOR GRANT BURGE WINES

400g your favourite short pasta*
800g fresh medium green prawns*, peeled, tails on, deveined
Olive oil
Sea salt

Sauce
2 tbs unsalted butter
4 cloves garlic
1/2 cup sundried tomatoes, roughly chopped
1 tbs Dijon mustard
2 cup pouring cream
1 cup, fresh basil, roughly chopped
Sea salt and pepper, to taste
Parmesan cheese, finely grated, to serve

Step 1. Start by cooking pasta in a large pot of salted boiling water. This whole dish should come together in the time it takes to cook the pasta.

Step 2. Heat a large saute pan over high heat, toss prawns through some oil and season well with sea salt, cook prawns searing each side quickly until colour changes, you do not need to cook all the way through, this will be done when finishing the dish. Remove from pan and reduce heat to medium.

Step 3. Add butter and garlic and cook until fragrant. Next, the sundried tomatoes, mustard, mix well to combine, pour over cream and reduce slightly. Finally add in the prawns and basil and toss together.

Step 4. For pasta, reserve some pasta water and then drain, add into pan with prawns and toss through along with sea salt, pepper and parmesan, adding pasta water if needed to loosen.

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. 

SEARED THREADFIN SALMON W/ TOMATOES & OREGANO

After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!

Prep 00:10

Cook 00:10

Serves 4

Easy

Ingredients List

4 x fillets / portions threadfin salmon (use your favourite white fish for the BBQ)

2 tbs extra virgin olive oil

Sea salt and pepper, to season

3 large ripe heirloom tomatoes, thickly sliced

Dressing

3 tbs white wine vinegar

5 tbs extra virgin olive oil

1/4 cup parsley, finely chopped

3 sprigs oregano, leaves only, finely chopped

1 glove garlic, finely chopped

Sea salt and pepper, to taste

To serve

Fresh sprigs of oregano

3 tbs pine nuts, toasted golden

Method

Step 1. Heat a pan, or BBQ plate to high heat. Season fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2-3 mins per side*

Step 2. For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.

Step 3. To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pinenuts. Serve to the middle of the table to share.

Notes

* Cooking times will always vary depending on the size and thickness of your fish fillets.

MUSHROOMS & POLENTA

What a cosy dish this is, and one which I came up with off the back of some random things in the cupboard and a few ugly looking mushrooms in the vegetable drawer (Jax has a bit of a mushroom obsession and sometimes we cant get through them as quick as they last in the fridge!) so this dish was born off the back of some dried mushrooms in the cupboard, polenta and a bit of chicken stock, pretty much all you need. Oh, and maybe a glass of red wine or two? 

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients
300g fancy mushrooms (shitake, enoki, oyster, shimeji)

1 tbsp extra-virgin olive oil

2 cloves garlic, sliced

3 sprigs thyme, leaves pickled

1/2 tsp salt

1/4 tsp ground black pepper

20g unsalted butter

Mushroom Stock

30g dried wild mushrooms

500ml good-quality chicken stock

Buttery Polenta 

100g polenta 

500ml water (or chicken stock)

40g unsalted butter 

20g Parmesan, grated 

1/2 tsp salt 

1/4 tsp ground black pepper 

Method

Step 1. To make the Mushroom Stock, add the dried mushrooms to a medium saucepan and place over medium heat. Allow the mushrooms to toss in the dry pan for 1 minute, until fragrant. Add the chicken stock and bring to the boil. Reduce to a simmer and allow to cook for 10 minutes.

Step 2. Meanwhile, start on the Mushroom Sauce. Add the gourmet mushrooms into a large frying pan and place over medium heat. Toss mushrooms in the dry pan for 1 minute, until fragrant.

Step 3. Add the olive oil, garlic, thyme, salt and pepper to the frying pan with the mushrooms. Toss to combine all together. Allow to cook, toss regularly, for 2 minutes.

Step 4. Drain stock - you should have about 1 cup of stock left after simmering, and add into the frying pan with the mushrooms. Allow to simmer for 5 minutes, until mushrooms soften. Add butter and stir through until melted and combined into the sauce.

Step 5. To make the  Buttery Polenta, add the water to a medium saucepan and place over high heat. Bring to the boil, then add the polenta. Cook, stirring vigorously, until polenta is hydrated, about 1-2 minutes. Add the salt, pepper, butter and parmesan. Stir all together to combine. Add more water as you like, to make the polenta a little looser if you prefer - I do!

VEGEMITE CHARRED CHICKEN WRAP

RECIPE DEVELOPED FOR VEGEMITE & OONI

These charred chicken wraps are packed with bold flavour and take no time to cook up in the Ooni Karu 12g. 

Prep 00:15

Cook 00:15

Serves 4-6 

Easy

Ingredients

1kg chicken thigh 

Marinade 

1/2 cup Greek yoghurt 

1 tbsp Vegemite 

1 tbsp minced garlic 

2 tsp minced ginger 

1 tsp chilli powder

1/2 tsp turmeric powder

2 tsp ground coriander 

1 tbsp ground cumin 

1 tsp salt 

1 butter lettuce, torn 

2 Lebanese cucumbers, sliced 

3 ripe medium tomatoes, sliced

1 small bunch fresh mint leaves 

1 small bunch fresh coriander leaves 

Pickled onions, to serve

Greek yoghurt, to serve

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Method

Step 1. Mix the marinade ingredients together in a bowl. Add the chicken and coat thoroughly.

Step 2. Place the Ooni Dual-Sided Grizzler plate in the OONI Karu 12g. Preheat to 250℃.

Step 3. Arrange the chicken on the Grizzler plate and cook for 15 minutes. Remove from the heat and allow the chicken to rest for 5 minutes. 

Step 4. Slice the chicken and serve with fresh salad and yoghurt on your wrap of choice. 

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VEGEMITE SMASHED AVO PIZZA

RECIPE DEVELOPED FOR VEGEMITE & OONI

A great way to use your pizza oven at breakfast time. This is a play on the favourite smashed avo on toast; perfect for weekends with family or friends.

Prep 00:30 plus proofing time

Cook 00:10

Makes 1 pizza 

Capable Cooks

Ingredients List

Dough
250g strong flour 

4g instant yeast 

1 tsp fine salt 

160ml lukewarm water 

2 tsp olive oil 

Toppings

5 eggs 

2 tsp butter 

1 tbsp olive oil 

2 tbsp Vegemite 

1 cup shredded pizza cheese 

2 ripe avocados 

1/4 Lemon 

1/2 cup cherry tomatoes, halved 

Pea shoots to garnish

Hot sauce, optional 

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Method

Step 1. To make the pizza dough, place the flour, yeast, salt and olive oil in the bowl of an electric mixer fitted with a dough hook. Start the mixer on low speed and slowly pour in the water, reserving a little behind. Mix until it forms a shaggy dough. If it is too dry, add the rest of the water. Otherwise, continue to mix on medium speed for 5-10 minutes or until smooth and elastic. 

Step 2. Transfer the dough to a clean surface and knead it to form a ball. Place in a large bowl and cover. Allow it to rise on the bench until doubled in size. 

Step 3. When the dough has doubled, transfer the dough onto a clean surface, knocking out some of the gas and roll into a smooth ball once again. Place on a floured tray, cover again and allow it to double once more. 

Step 4. To prepare the pizza toppings, fry the eggs in butter and olive oil, season with salt and pepper and set aside. 

Step 5. Place the avocado flesh in a bowl and mash roughly with a fork. Season with lemon juice, salt and pepper. 

Step 6. Preheat the Ooni Volt pizza oven to 450℃. 

Step 7. Roll out or stretch the dough over a lightly floured surface and place onto a pizza peel. Spread the Vegemite thinly over the base and sprinkle the pizza cheese over the top. Slide the pizza onto the base of the pizza oven and bake for approximately 90 seconds. 

Step 8. Top with the avocado, fried eggs, cherry tomatoes and pea shoots. To finish, drizzle your favourite hot sauce over the top.

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Crispy Light Australian Hoki Sandwich

Recipe developed for Birds Eye Deli

This light and crispy fish sandwich is a bit of a classic made easy and the perfect option for a fun dinner for the family or a great weekend lunch in the sun. The easy bake crispy hoki fillets make the perfect filling for this fish sandwich. 

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients 
1 packet Birds Eye Australian Hoki, cooked as per packet instructions 

Quick Pickle
1 large cucumber, thinly sliced

1/4 cup rice wine vinegar

1 tsp sugar

1 tsp salt
1 tsp chili flakes

Dill Mayo
1/2 cup whole egg mayonnaise

1 lemon, zested

1/4 cup dill, finely chopped

1 small eschallot, very finely diced

Serve
1 unsliced loaf white bread, cut into four, 4cm thick slices 

1/4 head iceberg lettuce, finely shaved
2 slices burger cheese

Method

Step 1. Start by assembling the quick pickle. Combine all ingredients in a small bow, stirring well to dissolve the sugar and salt. Cover and place in the fridge until ready to serve. 

Step 2. Make the dill mayo by combining all ingredients in a small bowl, whisking well to mix thoroughly, cover and place in the fridge until ready to serve. 

Step 3. Assemble the sandwich starting with a good dollop of dill mayo, shaved lettuce, good helping of pickled cucumbers, topped with a slice of cheese, hot crispy Australian Hoki fillet, and top with a final slice of thick cut white bread and enjoy. 

CAULI-BLOSSOM W/ CREAMY CURRY WHIP

RECIPE DEVELOPED FOR PERFECTION FRESH

Grab your cauli-blossom and get dipping into this delicious creamy curry whip. 

Prep 00:15 (plus min. 2 hrs soaking time)

Cook 00:10

Serves 6 as a shared starter 

Super Easy

Ingredients

250g Cauli-Blossom® Fioretto®, cut into thin stems, rinsed
1 tbs extra virgin olive oil 

Cauli-Blossom Spice Mix

1 tsp turmeric 

1 tsp chili powder

1 tbs smoked paprika 

Creamy Curry Whip

150g raw cashews, soaked for 2hrs
1 small brown onion, roughly chopped

2 cloves garlic, crushed

1 tbs coconut oil
1 tbs curry powder / garam masala  

1 cup yoghurt*
1 lime, juiced

Coriander, leaves only, to garnish
Lime wedges, to serve

Method
Step 1. Heat BBQ or griddle pan over high heat. Place the Cauli-Blossom® onto a tray drizzling with oil and sprinkling with spice blend, toss well to coat and combine. Set aside until ready to char. 

Step 2. In a medium fry pan saute onion and garlic in coconut oil until softened, add curry powder and saute for a further 2-3 mins until aromatic. Set aside to cool slightly. 

Step 3. Drain cashews and place in a blender or food processor along with the onion garlic spice mix, yoghurt and lime juice. Blitz until super smooth and creamy. If you find the mix is too thick, add a more yoghurt. Set aside until ready to serve. 

Step 4. Cook Cauli-Blossom® on BBQ for 4 - 6 mins or until tender and lightly charred, turning as needed. To serve, spoon out a generous portion of the creamy curry whip onto a serving plate, place over charred cauli-blossom, serve with lime wedges and garnish with coriander.  

Notes

* To make this recipe vegan, replace the yoghurt with coconut milk. 

SIMPLE PORK RISSOLES

Rissoles have been a classic weekly menu staple for many families for decades if not longer. This is my take on a pork rissole. Simple, but delicious. 

Prep 00:20

Cook 00:10

Serves 4

Easy 

Ingredients 

500g pork mince 

1/2 brown onion, finely diced  

3 cloves garlic, minced

1 tbs finely chopped fresh rosemary

1 tbs fennel seeds 

1 egg

1 tbs honey 

1/2 cup breadcrumbs 

Plain flour to coat 

Method
Step 1. Place all of the ingredients together in a bowl and season with salt and pepper. Mix together until well combined. Shape into 8 even sized rissoles. 

Step 2. Place some plain flour in a shallow bowl and season with salt and pepper. Coat each rissole in flour and place on a plate. Refrigerate for around 10 minutes.  

Step 3. Cook the rissoles on medium heat with olive oil for around 4 minutes on each side. Drain on some paper towel and serve with your favourite sides and sauce.

BUFFALO DIP

Ok, so I’ve stolen this recipe from Bunny and Duff (friends from the US) and when I say I have stolen it, I haven't really because I haven't been able to get their secret recipe from them! But in any case I have tried to recreate this moorish dish below. It's the perfect dish for any BBQ or footy game or moment where you just need to feel comforted with a drink in hand.. 

Prep 00:10

Cook 00:10

Serves 6-8

Super Easy

Ingredients 

250g pork mince

125g cream cheese 

1 cup sour cream 

1 cup grated cheddar cheese 

1/2 cup Frank’s Hot Sauce*

1 spring onion, finely sliced  

Celery sticks to serve 

Corn chips to serve

Method

Step 1. Fry the pork mince in some olive oil until browned. 

Step 2. Add the cream cheese, sour cream and grated cheddar. Melt and mix through. 

Step 3. Mix in the hot sauce and pour into a serving dish. Sprinkle with spring onion and serve with celery sticks and corn chips.

Notes:

* If you can’t find Frank’s hot sauce, this will work with any acid-forward hot sauce, something with a little zing

POPE LEO BREAD

A dish in memory of Jax’s Grandfather - a staple at Jax’s family table and one which is now a staple at the pasta table for us too! Better than any garlic bread you will ever eat (I promise!) 

Prep 00:10

Cook 00:15

Serves 6-8

Super Easy 

Ingredients 

1 large baguette 

150g unsalted butter, softened  

1 x 40g packet French onion soup mix 

1/2 cup grated parmesan 

Method

Step 1. Preheat an oven to 180C. Make slices 2cm apart along the baguette without cutting all the way through. Place a large piece of foil on a baking tray and put the baguette on top. 

Step 2. Mix together the butter, French onion soup mix and half of the parmesan. Spread the flavoured butter in between the baguette slits. Spread any extra butter over the top of the baguette and sprinkle with the rest of the parmesan. 

Step 3. Wrap the baguette tightly in the foil and bake in the oven for 10 minutes, after 10mins open foil and cook uncovered for a further 5-10mins. Serve straight away.

"4" INGREDIENT PRAWN PASTA

A simple and satisfying no-fuss dinner for 2. A four ingredient recipe (not including the pasta, cheese, salt and olive oil, of course).

Prep 00:10

Cook 00:20

Serves 2

Easy

Ingredients 

100g dried Spaghetti 

Extra virgin olive oil

300g ripe mixed tomatoes, roughly chopped 

4 cloves garlic, finely sliced

1 tsp chilli flakes 

Sea salt, to taste 

300g green King prawns, peeled and roughly chopped 

2 tbs grated parmesan, plus extra to serve

Method

Step 1. Cook the pasta in salted, boiling water.

Step 2. While the pasta is cooking, heat a generous amount of olive oil in a pan. Add the tomatoes and cook down for around 5 minutes. 

Step 3. Add the garlic and chilli. When the pasta is al dente, use tongs to bring the spaghetti from the water to the pan; dragging in some of the pasta water. Spoon in some more pasta water to emulsify.. Add prawns, and through the parmesan.

Step 4: Toss together and finish with a little more olive oil and a little more pasta water to loosen, season with salt and serve with more parmesan.

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CIAO BELLA

Coca-Cola Pulled Pork Tacos

A great way to jazz up a store-bought pulled pork with some simple, flavourful additions. One can of humble Coca-Cola takes these tacos to the next level.

Prep 00:20

Cook 00:30

Serves 4

Easy 

Ingredients 

12 small, soft corn tortillas 

2 whole corn on the cob, husk removed

Coca-Cola Pulled Pork 

2 packed cups store-bought or your own homemade pulled pork (my recipe for that here..)*

1 x 375ml can Coca-Cola

1/2 brown onion, diced  

1 tbs smoked paprika

2 tsp ground cumin 

1 tsp chilli powder 

1 tbs chipotle in adobo, chopped  

Apple Slaw 

1 Granny Smith apple, julienned 

1/4 red cabbage, finely sliced  

1 cup Greek yoghurt 

2 tbs finely chopped fresh parsley 

2 tbs finely chopped fresh coriander 

2 tbs finely chopped fresh mint 

2 tbs apple cider vinegar

1 tbs olive oil 

To serve 

100g crumbly feta cheese 

Lime wedges 

Method

Step 1. To make the pulled pork, fry the onion in a tablespoon of olive oil on medium heat until soft. Stir in the spices and chipotle. Add the pulled pork, followed by the Coca-Cola and cook for around 5 minutes or until the liquid has reduced, creating a glossy sauce. 

Step 2. Cook the corn on a griddle pan over medium heat until charred and tender. Slices the kernels from the cob.

Step 3. To make the apple slaw, mix together the yoghurt, herbs, vinegar and oil in a bowl. Season with salt and mix in the apple and cabbage.

Step 4. Warm up the corn tortillas over the grill or in the microwave and serve them with the pulled pork, apple slaw and grilled corn. Top with crumbled feta and a squeeze of fresh lime.

Notes

* You could also make this recipe with some shredded store-bought BBQ chicken. Similar to this recipe here… 

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CHILI OIL

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1L Rice Bran Oil

1 cinnamon stick

2 tsp fennel seeds

4 star anise 

4 bay leaf

150g dried chili flakes 

150g crispy fried shallot

50g peanuts

2 tbs sesame seeds 

1 tbs sea salt

1. Heat oil in small saucepan over high heat. Add cinnamon, fennel, star anise and bay leaves to oil. Cook until spices are aromatic and the bay leaf changes colour slightly to a more deen browny green. 

2. While oil is flavouring, mix together the chili, shallot, peanuts, sesame and salt in a large heat proof bowl. Mix well so everything is combined. 

3. Once oil is to temperature (approx 180-200C) pour over chili mix through a wire strainer to catch all the large spices (be very very careful here!!!).

4. Mix really really well to combine and then allow to cool completely (this could take a few hours) and then spoon into your jars and enjoy!