BANH MI STYLE HOT DOGS

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RECIPE DEVELOPED FOR WOOLWORTHS

Quick Pickle
1 cup rice wine vinegar 
1 cup water
3/4 cup sugar 
1 carrot, peeled using julienne peeler 
1/4 large white radish*, peeled using julienne peeler 

1 packet Woolworths Classic Cumberland Pork Sausages 500g

1 packet Woolworths Jumbo Crusty Long Rolls 6 pack, sliced to open 
3 tbs Woolworths Sriracha mayo 
1 cucumber, cut in eighths 
1 large red chili, sliced 
2 spring onions, sliced 
1/2 cup coriander, leaves only  

Step 1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of. In a small saucepan add the vinegar, water and sugar. Bring to the boil and stir to dissolve the sugar.

Step 2. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.

Step 3. Cook the pork sausages in a pan or outside on the bbq, once cooked, allow to cool slightly and slice in half.

Step 4. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chili, coriander and spring onions.

*Note: As an alternative to white radish, use your choice of radish or alternatively cabbage works well.

CHRISTMAS HAM W/ MANGO CHILI GLAZE

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Recipe developed for Woolworths

1 Woolworths Half Leg Ham

Mango Chili Glaze
1 tin Woolworths Mango slices, in syrup
1 tbs chili flakes
3 tbs sweet chili sauce
1 tbs coriander powder
2 tbs white wine vinegar
Lime leaf

Step 1. Preheat oven to 170°C, ensure oven / racks allow sufficient space for your ham. You may need to remove some oven racks from the oven, placing one rack on the bottom shelf of the oven.

Step 2. Remove ham from its packaging and  using a sharp knife, cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around just the 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. Place ham on a rack in a roasting pan lined with foil or baking paper.

Step 3. Make the Mango Chili Glaze by adding all glaze ingredients into a blending jug and using a stick blender, blend until smooth. If needed adjust the quantities of spice to taste, depending on your preferred level of heat and sweetness.

Step 4. Pour the glaze into a saucepan and place over medium heat. Simmer, stirring occasionally, for 5-10 minutes, until the glaze thickens and is sticky and glossy.

Step 5. 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 6. 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 and garnish with fragrant lime leaf threads.

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….

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

LEMONGRASS LAMB CUTLETS

A fragrant marinade takes the delicious lamb chop to the next level.

Prep 00:15 

Cook 00:20

Serves 2-4

Easy 

Ingredients 

8 lamb cutlets 

Marinade*

3 lemongrass stalks (white part only), roughly chopped 

3 garlic cloves 

1 eschalot, roughly chopped 

2 inch piece fresh ginger, peeled and roughly chopped 

1 long red chilli, chopped 

2 birdseye chillies, chopped 

1 large handful fresh coriander  

1 tsp turmeric powder 

1 tsp salt 

1 tbs oil

400g green beans, trimmed 

To serve 

Cooked rice

Fresh coriander 

Lime wedges 

Method

Step 1. Slowly heat a griddle pan or BBQ to high heat. Add all of the marinade ingredients except the coriander to a mortar and pestle* and pound together to form a paste. Add the coriander and pound it into the paste. Add a little more oil to loosen. 

Step 2. Rub the lamb with the marinade and cook for 2-3 minutes on each side. Allow to rest. 

Step 3. Cook the beans on the griddle pan or BBQ until charred and tender. Season with salt. Serve with lime, fresh coriander and rice. 

Notes: 

*Try this marinade on fish or as a base for a curry. 

* If you don’t have a mortar and pestle, the marinade can be mixed in a food processor. 

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! 

ASIAN STYLE BEEF NACHOS

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 4

Prep time: 10 minutes 

Cooking time: 15 minutes

Ingredients 

2 teaspoons rice bran oil 

500g beef mince 

2 cloves garlic, minced 

2cm ginger, minced 

Pinch dried chilli flakes

⅓ cup Kikkoman Teriyaki Marinade  

1 x 200g packet plain corn chips 

2 cups (440g) shredded Cheddar cheese 

1 small carrot, shredded

1 cup coriander, leaves picked and roughly chopped 

1 small Lebanese cucumber, finely sliced 

1 long red chilli, finely sliced 

6 spring onions, finely sliced 

Chilli Soy Guacamole 

1 large avocado

¼ cup full-fat yoghurt  

2 teaspoons Kikkoman Soy Sauce 

2 teaspoons sesame oil 

Pinch dried chilli flakes 

Method

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

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

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

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

Tips / Notes:

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

WATCH THE VIDEO HERE 👇🏼

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MORE FLAVOUR FLOWING HERE

SOY POACHED CHICKEN

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 6

Prep time: 5 minutes 

Cooking time: 45 minutes 

Ingredients

1 whole free-range chicken (about 1.4kg), at room temperature  

2 teaspoons rice bran oil

3cm ginger, finely sliced 

3 cloves garlic, finely sliced 

3 spring onions, chopped into 4cm pieces 

4 star anise 

3 cinnamon sticks

1 ½ cups (375ml) shaoxing wine 

1 bottle (250ml) Kikkoman’s Soy Sauce 

⅓ cup white sugar 

2 teaspoons salt 

4-6 cups of chicken stock (depending how much you need to cover your chicken) 

To serve:
Steamed Asian greens (like bok choy, pak choy, gai lan) 

Cooked white rice

1 long red chilli, finely sliced 

Radish pickles 

Method

1. Heat the oil in a 4 litre saucepan, which is only just big enough to hold the chicken. Add in the rice bran oil, garlic, ginger, star anise and cinnamon sticks. Cook, tossing for 2-3 minutes until the garlic and ginger are golden and fragrant. Add in the spring onion, shaoxing wine, chicken stock, white sugar, salt, and the Kikkoman Soy Sauce. Bring to the boil, then reduce to a simmer for 20 minutes. 

2. Add the chicken to the stock, breast side up and bring to the boil again and cook for 20 minutes. Remove from the stove top, place on the lid, and allow the chicken finish cooking and cool slightly in the stock for 1 hr. 

3. Remove the chicken from the stock and slice into pieces. Strain the stock, discarding the solids, and drizzle over the chicken. Serve alongside steamed Asian greens, rice, chilli slices and pickles.

WATCH THE VIDEO HERE 👇🏼

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MORE CHICKEN RECIPES HERE

MAPLE GLAZED SALMON & GREENS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 tbs maple syrup

1 tbs wholegrain mustard

1 tbs tamari sauce

400g piece skinless salmon, pin-boned

½ tsp each black & white sesame seeds, mixed, plus extra to serve

1 bunch asparagus, trimmed

1 bunch broccolini, trimmed, thicker stems cut in half lengthways

2 tbs avocado oil (or extra virgin olive oil)

Juice of ½ lemon, remaining cut into wedges, to serve

1½ cups coriander & mint leaves

Mixed salad leaves & sauerkraut (optional), to serve

PUTTING IT ALL TOGETHER: 

Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add salmon and turn to coat. Set aside to marinate for 15 minutes.

Preheat oven grill to high. Place salmon on a lightly greased baking tray and scatter with half the sesame seeds. Place asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.

To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season.

Place the coriander, mint, salad leaves, broccolini, asparagus and herbs on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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HERE FISHY FISHY FISHY….

SPICED PORK TACOS W/ PINEAPPLE SALSA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 sweetcorn cobs, husk and silk removed

¼ red cabbage, thinly sliced

Juice of 1 lime, plus wedges to serve

1 tsp ground cumin

1 tsp Mexican chilli powder

1 tsp dried oregano

1/2 cup (80ml) olive oil

2 pork fillets (about 800g), trimmed

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

12 tortillas, warmed

1 cup coriander leaves

TO SERVE

Sour cream

Pickled jalapeños

Hot sauce

PUTTING IT ALL TOGETHER: 

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

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

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

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

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

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

CHICKEN AND APRICOT TAGINE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

5 green cardamom pods, bruised

1 tbs ground coriander

1 tbs cumin

2 tsp ginger

2 tsp ground cinnamon

6 chicken thigh cutlets, skin on

2 tbs olive oil, plus extra for drizzling

½ cup (115g) dried apricots, halved

Juice of 2 lemons

Pared zest of 1 lemon

1½ cups Israeli couscous

2 red onions, finely chopped

3 carrots, diced

½ cup (60g) pitted green olives

2 tomatoes, chopped

1 cup (250ml) chicken stock

TO SERVE

Coriander leaves

Chopped toasted almonds

Harissa

PUTTING IT ALL TOGETHER: 

Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.

Bring apricots and lemon juice to the boil in a small saucepan, then set aside.

Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water. Drizzle with a little extra oil and stir to coat. Set aside.

Heat remaining 1 tbs oil in a wide saucepan over medium-high heat and cook chicken in batches, turning once, for 8-10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20-30 minutes until chicken is cooked through. Rest for 10 minutes.

Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE EPIC CHICKEN DINNERS

SPEEDY CHICKEN & COCONUT NOODLE BROTH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 tbs coconut oil

¼ cup (60ml) yellow curry paste

400ml can coconut milk

4 cups (1 litre) chicken stock

2 small (about 400g) chicken breasts

150g snow peas, halved diagonally

¼ cup (55g) brown sugar

¼ cup (60ml) fish sauce

Juice of 1 lime

1 packet dried rice noodles, cooked according to packet instructions

TO SERVE

Thai basil

Coriander

Chopped roasted peanuts

Crisp shallots

Thinly sliced green chilli

PUTTING IT ALL TOGETHER: 

Heat oil in a saucepan over medium heat, add curry paste and stir for 2 minutes until aromatic. Add coconut milk and stock, bring to a simmer and cook for 2 minutes. Add chicken and cover surface directly with a round of baking paper and simmer for 5 minutes, then remove from heat and stand for 10 minutes. Remove chicken from saucepan and cool briefly, then slice.

Bring stock to a simmer and blanch snow peas for 1 minute, then set aside. Stir in sugar, fish sauce and lime juice, and check seasoning. Return chicken to pan to warm through. Divide noodles among serving bowls and spoon in soup and chicken. Top with snow peas, herbs, peanuts, crisp shallots and chilli.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SATAY PORK NOODLES

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

375g fresh wheat noodles

2 tsp sesame oil

1½ cups (375ml) chicken stock

1/3 cup (80ml) soy sauce

¼ cup Chinese black vinegar (or cider vinegar)

2 tbs crunchy peanut butter

1 tsp sambal oelek (optional)

2 tbs peanut oil

1 tbs finely grated ginger

3 garlic cloves, crushed

700g pork mince1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground

2 tbs hoisin sauce

2 tbs Chinese rice wine (Shaoxing)

Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve

PUTTING IT ALL TOGETHER: 

1. Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.

2. Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WHO DOESN’T LOVE NOODLES