CAMPERVAN CURRY

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Recipe developed for Apollo Campervans

This is a simple and delicious prawn curry that I cooked up in the Apollo Camper Van. Super tasty and delicious took cook in my kitchen on wheels! Loved it. Check out the video to see how amazing the view was! Cook it in your camper van, cook it in your kitchen, it is such a good recipe.

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients

1 tbs neutral oil
1 x small brown onion, diced
4 x cloves garlic, crushed and chopped
3 x sprigs curry leaf, leaves only
2 tbs curry powder (I used Love my Earth Fish Masala)
1 tbs brown mustard seeds
Sea salt, to taste
1 (400ml) can coconut milk
400g peel green prawns
White rice, cooked to your liking
Coriander, to garnish

Method

Step 1. Heat a large skillet or saucepan over medium heat. Add oil and onion, cook for 2-3mins until onion begins to soften. Next add garlic and curry leaf, stir well to combine. Once fragrant, add curry powder and mustard seeds, and toast for a further 1-2mins.

Step 2. Add coconut milk and stir, incorporating all the curry powder and spices into the mix, the coconut milk should change colour and bring to a gentle simmer. Add prawns and cook until done to your liking. *note, you may need to add a little water to the mix if it becomes too thick.

Step 3. Serve curry over rice and garnish with coriander. Enjoy.

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 👇🏻👇🏻

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.

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.

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.

BEAN, KALE & CHORIZO SOUP

SORT OF LIKE A RIBOLLTA

3 good quality chorizo, cut into bite sized chunks

1 tbs extra virgin olive oil

3 cloves garlic, crushed

1 onion, grated

1 carrot, grated

2 tsp fennel seeds

1 tsp chili flakes

1 tbs tomato paste

750 ml chicken stock (home made it the best)

2 can cannellini beans, rinsed and drained

1/2 bunch kale, roughly chopped

*optional - parmesan rinds, if you have any of those lying around, throw them in

To serve

Extra virgin olive oil, to dress

Chili flakes, to taste

Parmesan, grated

Sourdough bread, cut into chunky croutons

Step 1. In a large pot over medium high heat add chorizo sausage in batches and cook until golden and crisp on the outside. Once all chorizo is coloured remove from pan and set aside until serving

Step 2. Retain any chorizo cooking juices and add olive oil and cook off garlic, onion, carrot along with fennel and chili. Sweat off until aromatic and onion has turned translucent and carrot has softened. Add tomato paste and cook for 2-3mins, pour over chicken stock, bring to the boil and add beans (at this point you can add the parmesan rind if using). Cook simmering for 15mins, taste and season where needed. Add kale and stir through, cook for a further 3-5mins until kale is tender.

Step 3. While soup is cooking, coat your bread croutons in oil and cook in oven until crispy, save for serving.

Step 4. Add serves of the soup to large bowls, finishing with olive oil, chili flakes, chorizo, grated parmesan, and serve with crusty croutons

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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Sausage and Mushroom Pizza w/ Hot Honey

RECIPE DEVELOPED FOR LEGGOS + EVERDURE KILN + MUSHBOOM!

Sausage, mushroom, hot honey - getting up there with an ultimate combo when it comes to pizza and cooked in the Everdure Kiln with a good lather of Leggo’s Squeezy Pizza Sauce on the base it is sure to be a simple crowd pleaser next time you are entertaining! 

Prep 00:15

Cook 00:02

Makes 4 pizzas*

Capable Cooks

Ingredients List
3 squirts, Leggo’s Squeezy Pizza Sauce
250g  fresh mozzarella cheese, pinched into small chunks
2 good quality, coarse grind, pork and fennel sausages, squeezed out of their cases into little balls 

500g White Cup Mushrooms
2 tbs hot chilli honey

2 tbsp extra-virgin olive oil 

1/2 small red onion, finely sliced, to garnish 

1 stalk thyme, leaves picked, to garnish
1 stalk oregano, leaves picked, to garnish
Sea salt, to taste 

Your favourite pizza dough recipe*

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Method

Step 1. Preheat Everdure Kiln to high.
Step 2. Stretch out your pizza dough until it’s a thin, 12-inch pizza base and place onto the Everdure Pizza Peel. Squirt on the Leggo’s Squeezy Pizza Sauce and spread evenly over base with the back of a spoon, scatter over half the sausage and half the White Cup Mushrooms, ensuring not to overload or overcrowd the pizza and drizzle with a little olive oil.  
Step 3. Place pizza into the Kiln, start the turntable and cook for 90 seconds, or until the pizza crust is charred and puffed up and the mushrooms are nicely browned and the sausage is sizzling.

Step 4. Remove from the Kiln, drizzle with hot chilli honey, garnish with onion, thyme and season to taste with sea salt. Slice and eat while it's hot! 

Notes:
* Use your own favourite pizza dough recipe or find good quality store bought pizza bases. 

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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SALT BAKED CORAL TROUT

RECIPE DEVELOPED FOR MURRAY RIVER SALT

I love love loved cooking this dish, I loved the fun involved with making the salt crust and the way the fish cooked was insane! Super moist, perfectly cooked and just spot on with a bit of the ginger shallot oil over the top at the end! So happy. Feel free to mix up the fish with your fav, but for a primo set up it has to be the coral trout! 

Prep 00:20

Cook 00:40 (this can vary depending on the size of the fish and thickness of the salt crust)

Serves 2-4 as part of a shared meal

Capable Cooks

Ingredients 
Fish
Coral Trout, gutted and cleaned, skin and scales on
2kg Murray River Sea Salt 

6 egg whites

1/2 cup water

4 lime leaves

2 stalks lemongrass 

1 bunch coriander

Ginger Shallot Oil
2 cups neutral vegetable oil

1 large (10cm) thumb ginger, peeled, julienned
8 spring onion sprigs, finely chopped

1 tsp sesame oil

Murray River Sea Salt, to taste

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Method 

Step 1. Preheat the oven to 200C and ensure your fish has been out of the fridge for 20 mins prior to cooking. In an extra large bowl, mix together the salt, egg and water. You want to combine this until you create a sand like texture with the salt. 

Step 2. On a baking tray large enough to fit your fish place down a bed of salt the thickness of your fish. Place fish on salt bed and fill the cavity with aromatics. Cover fish with remaining salt ensuring a seal around the body of the fish. The head and the tail can be poking out. 

Step 3. Bake in oven for 40 mins* or until a metal skewer inserted into the the flesh comes out hot.
Step 4. While the fish is cooking, make the ginger shallot oil by heating oil in a medium saucepan to 110-120C. Place ginger and shallot into a heatproof bowl and carefully pour over hot oil. It will sizzle and pop so be careful. Stir well. Allow to sit and cool slightly before serving (can be saved in jars in fridge up to a week). 

Step 5. Once fish is cooked, remove from the oven and allow to rest or until salt is cool enough to handle. Remove the salt by cracking with he back of a spoon and peeling aside, carefully remove fish from salt to a serving dish. Peel back skin and drizzle with ginger shallot oil. Enjoy

Notes: 

* Cooking time may vary depending on the thickness of the salt crust and the size of the fish. 

MORE GREAT SEAFOOD RECIPES

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! 

BUTTERFLIED JERK CHICKEN

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Jerk Seasoning

2 tbs garlic powder

1 tbs salt

1  tbs white sugar

1tbs dried oregano leaves

2 tsp allspice

2 tsp chili powder

1 tsp ground black pepper

1 tsp ground cinnamon

1 tsp ground cloves

1 Lilydale Free Range Whole Chicken, butterflied*

2 tbs Australian Extra Virgin Olive Oil

Pineapple Jalapeno Salsa

1 whole fresh* pineapple, peeled and cored and cut into small pieces

2 jalapeno chili, seeds and membrane removed, diced

1 tbs Australian extra virgin olive oil

1/2 cup coriander leaves, finely chopped

Sea salt, to taste

Kale Callaloo

1 tbs Australian Extra Virgin Olive Oil

1 medium brown onion, diced

2 cloves garlic, crushed

2 birds eye chili, finely chopped

1 small red capsicum, diced

1/2  bunch kale, washed, stems removed and roughly chopped

1/4 cup coconut milk

Sea salt, to taste. 

Yellow Rice 

1.5 cups jasmine rice

1/2 tsp turmeric powder

1/4 cup sultanas

Hot Sauce*

1/2 tbs grape seed oil

10 jalapenos, sliced*

2 cloves garlic, roughly chopped

1/2 tbs  coriander seeds

1/2 tsp cumin seeds

2 ripe peach, skin removed, chopped

1/2 tbs sea salt

1 tbs sugar

2 tbs rice wine vinegar

Garnish

Coriander sprigs, to serve

Lime wedges, to serve

Method

Step 1. To make jerk seasoning toss all spices together in a small bowl mixing well to incorporate. Cover chicken well on both sides with spices and allow to marinade while you start the other elements of the dish. 

Step 2. While the chicken is marinating, make you hot sauce by adding all ingredients to a medium saucepan over medium heat. Cover and cook for 30mins until all ingredients have softened. Allow to cool slightly and using a stick blender blitz together until smooth. Set aside to cool completely, once cooled decant into jar or sauce bottle. 

Step 3. Cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process. Keep warm until ready to serve. 

Step 4. While the hot sauce and rice is cooking, preheat a hooded BBQ (or oven) to 200C. Cook chicken skin side up for 15 mins, flip and cook skin side down for 5mins or until slightly charred, turn again skinside up and cook for a further 15mins or until chicken is cooked through and when tested juices run clear. Allow to rest before serving. 

Step 5. While the chicken is cooking make the kale callaloo and pine apple salsa. For the salsa, toss together all ingredients in a serving bowl and set aside in refrigerator until ready to serve. For the callaloo, sautee off the onion, garlic, chili and capsicum for 3-5mins, add kale and stir through, pour over coconut milk and cook covered for 5 mins stirring frequently until kale has wilted and softened. 

Step 6. Serve all elements family style so that you can pick and choose how you plate your own dish, enjoy with a good dollop of the hot sauce, plus some extra coriander and lime for garnish. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

* Feel free to use canned pineapple depending on seasonality. 

* Hot sauce - this recipe will make more than you need, any left over hot sauce can be stored in an airtight container for up to 1 month in the fridge. 

* Hot sauce - feel free to add extra chili to give the sauce an even bigger kick! Try adding a habanero for some real punch! 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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MORE EASY CHICKEN RECIPES

FRIED CHICKEN BURGER W/ HABANERO MAY + GREEN CHILI JAM

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Fried Chicken

4 tbs paprika

4 tsp garlic powder

2 tsp sea salt

2 cups buttermilk

1 egg

4 x Lilydale chicken thigh fillets

1 cup plain flour

1/3 cup cornflour

Sunflower oil, to deep fry

Habanero Mayo

2 tbsp habanero hot sauce 

1 cup whole egg mayonnaise 

1/2 lime juiced

Green Chili Jam

8 long green chili, tops removed and roughly chopped 

1 clove garlic

1/2 cup water

1/2 cup rice wine vinegar

2 cups white sugar

Assembly 

4 brioche buns, lightly toasted 

1/4 iceberg lettuce shredded 

Step 1. Prepare the buttermilk by adding 2 tbs paprika, 2 tsp garlic powder and egg, mix well to combine, place chicken into large bowl and pour over butter milk and allow to sit covered in fridge while you make the other components of the burger.

Step 2. To make the Green Chilli Jam. Add the chillies and garlic to a food processor and blitz until all uniform in size, about the size of a chilli seed. Transfer into a saucepan and add the remaining ingredients. Bring to the boil, then reduce to a simmer for 40-45 minutes until the jam has reduced in liquid by a third. Transfer into a jar and refrigerate (to allow it to thicken) until ready to serve. 

Step 3. While the chili jam is cooling, it is time to bread the chicken. Combine the flours, along with remaining garlic powder, paprika and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat, breading and dredging twice. 

Step 4. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil. 

Step 5. Once chicken is cooked, make the habanero mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.

Step 6.  Assemble the burger with lashings of habanero mayo, followed by a layer of shredded iceberg lettuce, next place fried chicken and top with a generous spoon of the chili jam, top off with the brioche bun coated in more habanero mayonnaise. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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BURGERS BURGERS BURGERS

MEXICAN BUTTERFLIED CHICKEN TACOS W/ CORIANDA JALAPENO CREMA

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:10

COOK 00:45

SERVES 4

Easy

INGREDIENTS

Marinade

2 tbs extra virgin olive oil

1 tbs smoked paprika

1 tbs ground cumin

1 tbs dried oregano

½ tsp chilli powder

½ tsp ground cinnamon

Finely grated zest of 1 orange

Juice, 1 orange
1 tbs sea salt

1 Lilydale Free Range Whole Chicken, butterflied*

Coriander Jalapeno Crema

1 bunch coriander, torn (stems and leaves only)

4 jalapeno, roughly chopped 

250g sour cream

1 ripe avocado

1 tbs water

1 tbs australian extra virgin olive oil

Juice, 1 lime

Sea salt, to taste 

To serve

12 mini Corn tortilla, charred on BBQ

4 jalapeno, charred on BBQ

Lime, to serve 

Coriander, to serve

90g fetta, finely crumbled, to serve

Step 1. Preheat hooded BBQ (or oven) to 200C. Place all marinade ingredients into a small bowl and mix well to combine. Pour over chicken and rub all over, at this point you can either cook the chicken right away or place in the fridge to marinate. Cooking chicken skin side up over a medium high BBQ for 15 mins, flip and cook skin side down for 5 mins until lightly charred, flip again so chicken is again skin side up and finish the cooking process for a further 15mins or until chicken is cooked through and juices run clear when checked. 

Step 2. While the chicken is cooking, make the crema by placing all ingredients into a blender or food processor and blitzing until smooth. Set aside to serve. 

Step 3. Serve whole chicken to the table with corn tortillas, charred jalapenos, lime, coriander and crumbled feta to DIY your own chicken tacos. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

AVOCADO HUMMUS W/ RAW SPRING VEGETABLES

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:30

COOK 00:10

SERVES 6

Easy

INGREDIENTS

Avocado Hummus 

1 ½ cups cooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)

2 large Australian Avocados 

½ cup coriander, roughly chopped + more for garnishing 

1 garlic clove, minced 

2 tablespoons tahini 

½ teaspoon ground cumin 

1 lemon, juiced 

¼ cup extra virgin olive oil 

1 teaspoon sea salt 

½ teaspoon freshly cracked black pepper 

To serve

¼ cup roasted almonds, roughly chopped, for serving 

1 bunch radish, washed well and sliced into quarters 

1 bunch dutch carrots, cleaned and sliced in half longways 

2 medium Lebanese cucumbers, sliced into quarters, longways 

150g sugar snap peas, ends trimmed and sliced in half longways 

2 large pita bread, sliced into triangles 

METHOD

Step1. Preheat the oven to 180C. 

Step 2. Add pita triangles across two large baking trays. Drizzle over a little olive oil, then place into the oven and bake for 10 minutes until crisp and golden. 

Step 3. Meanwhile, for the Avocado Hummus, add all ingredients into the base of a food processor. Pulse on high until the ingredients form a thick hummus. Taste, and season with a little extra salt and pepper if needed. Spoon into a large serving bowl and sprinkle over coriander leaves, and roasted almonds. 

Step 4. Place the Avocado Hummus in the middle of the table, with the raw veg and toasted pita placed around. Serve with cold Aussie Avo Cream Ale Beers. 

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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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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PAPRIKA CHILI CHICKEN SKEWERS W/ CREAMY PERI PERI

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:10

COOK 00:45

SERVES 4

Easy

INGREDIENTS

1kg Lilydale Free Range Chicken Thigh Fillets

2 tsp smoked paprika

1 tsp cayenne Pepper 

1 tsp cumin 

1 tsp sea salt

1 tbs Australia extra virgin olive oil 

Peri Peri Sauce 

1 red capsicum, chopped into 4cm chunks

1 small carrot, chopped into 1cm half moons

1 small red onion, chopped into 3cm chunks

4 cloves garlic, skins left on

1 tsp dried oregano 

5 birds eye (small) red chili’s, roughly chopped, seeds in

2 large red chili, roughly chopped, seeds in

5cm knob ginger, finely grated

2 lemon, zested

1/4 cup  white wine vinegar

1/4 cup olive oil

Sea salt, to taste

BBQ Corn Salad

6 corn on the cob, husks removed 

1/2 cup coriander, leaves only, roughly chopped 

1/4 cup mint, leaves only roughly chopped 

1 tbs Australian extra virgin olive oil 

Sea salt, to taste

METHOD

Step 1.  Preheat oven to 180 degrees. For the peri peri, add capsicum, onion, carrot and the garlic still in their skins to a baking tray. Sprinkle over oregano, a pinch of salt and a good glug of olive oil. Toss to coat the veggies, then bake for 25-30 minutes*. In the last 10 minutes add the chillies. Bake until the veggies are softened. Squeeze garlic from it’s skins into a food processor and add the roasted veggies with the remaining ingredients. Pulse until you form a chunky paste. Set aside. 

Step 2. Pre heat hooded BBQ on high. In a small bowl mix together spices for chicken, combining well.  Place chicken thighs on a large plate or tray, drizzle with olive oil and sprinkle over the spices, rub well to coat chicken.

Step 3. Cook corn on BBQ until slightly charred on all sides, remove and cover with foil to keep warm. Cook chicken skewers turning regularly, for 8 minutes or until charred and cooked through. Place on a plate, cover loosely with foil and rest for 5 minutes

Step 4. Remove corn kernels from the cob by carefully slicing down the length of the cob with your knife, toss kernels with coriander, mint and olive oil, seasoning with sea salt. Serve with grilled chicken skewers, corn salad and peri peri sauce. 

Notes

* The roasting of the veg for the peri peri sauce can also be done on a hooded BBQ - this will add a nice charred element to the sauce, be sure to turn the veg frequently so as not to burn. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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PIE TIME!

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!

CHICKEN & LEEK PIE W/ SOUR CREAM PARMESAN PASTRY

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:20

COOK 00:35

Makes 1 family size pie

Capable Cooks

INGREDIENTS

1kg Lilydale Free Range Chicken Thigh Fillets, cut into small 2cm pieces 

1/2 tbs olive oil

2 tbs butter

1 leek

1 clove garlic, crushed

1 sprig thyme

1/4 cup tarragon, leaves, finely chopped 

1/2 tbs dijon mustard

Sea salt, to taste

Pepper, to taste

1/4 cup plain flour

1/4 cup cream

1/4 cup good quality chicken stock 

Sourcream & Parmesan Pastry

225g plain flour

200g butter

25g grated parmesan cheese

125ml sour cream

Sea salt, to taste 

1 egg, beaten

METHOD

Step 1. Start by making your pastry. In a food processor blitz together the flour, butter and parmesan until it resembles breadcrumbs, add sour cream and sea salt and pulse until a rough dough forms. Turn out onto a lightly floured bench and gently bring together until smooth. Shape into a ball and wrap in plastic wrap and allow to rest in the fridge for 20mins. 

Step 2.  Preheat oven to 220C. While the pastry is resting, make a start on the filling by heating a large non stick frypan over high heat, add oil and cook chicken in batches, until lightly coloured, remove and set aside. 

Step 3. To the same fry pan add leek and butter, reduce heat and gently sweat down the leek for 3-4 mins. Add garlic, thyme, tarragon and mustard. Stir well to combine. Add chicken pieces and cook for a further 3 mins seasoning well with sea salt and pepper. 

Step 4. Sprinkle over flour and stir to coat all the chicken, cook over low heat for 3-5mins then pour over cream and chicken stock. Bring to a gentle simmer stirring well to incorporate flour and create a silky sauce*. Add filling to a 25cm (1.5L) pie dish. 

Step 5. Remove pastry from fridge and roll out to 5mm thickness in the shape of your pie dish. Cover filling with pastry, crimping the edges. Cut a small hole in the centre of the pastry top and brush with egg wash. Bake for 10mins at 220C and then reduce temperature to 180C and cook for a further 20-25mins. Allow to cool slightly before serving. 

Notes

* If the sauce is looking thick, do not worry, this will loosen slightly when pie is baked in the oven. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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PIE TIME!