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.

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.

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 👇🏻👇🏻

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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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. 

MEATBALL SUB

The ultimate lunch to feed the family or the masses any day of the week. Simple and loaded with flavour. For that extra hit of nostalgia, top it with a generous sprinkling of Kraft grated parmesan. 

Prep 00:20

Cook 00:40

Serves 4

Easy 

Ingredients 

4 fresh sub rolls or mini baguettes

60g fresh rocket leaves 

200g provolone, sliced 

Meatballs

500g beef mince 

4 cloves garlic, minced 

1 large egg 

1/4 cup breadcrumbs

1 tsp dried oregano  

1/3 cup Kraft grated parmesan or regular grated parmesan, plus extra to serve

Salt 

Pepper 

1/2 cup plain flour 

Sauce 

1 brown onion, diced 

4 cloves garlic, sliced  

700g passata 

2 tsp dried oregano 

2 tsp chilli flakes

Small handful fresh basil, finely chopped  

Method

Step 1. To make the meatballs, mix together the mince, garlic, egg, breadcrumbs, oregano and parmesan and season with salt and pepper. Make sure the mixture is well combined and binds together when pressed. Place the flour in a shallow dish and season with salt and pepper. Make 12 even sized meatballs and roll them in the seasoned flour.

Step 2. Fry the meatballs in a generous amount of olive oil until golden. Remove from the pan and set aside. 

Step 3. To make the sauce, add a little more oil to the same pan and add the onions and garlic. Season with a little salt and cook until soft. Turn the heat down to low and add the passata, oregano and chilli. Once simmering, add the meatballs to the sauce. Cover with a lid or tray and simmer gently for around 20 minutes. Add the fresh basil and stir through.

Step 4. To assemble, set the oven to grill on high heat. Place the rolls on a tray and make a long slice in the rolls without cutting all the way through. Spoon a generous amount of sauce on each roll and add 3 meatballs. Top with a little more sauce and thin slices of provolone. Place under the grill to melt the cheese. Once melted, sprinkle extra parmesan over the top and fill with fresh rocket leaves. Serve straight away. 

RISONI W/ SNAPPER, TOMATO & FENNEL

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) olive oil

1 baby fennel bulb, thinly sliced

2 garlic cloves, thinly sliced

1 1/4 cup (250g) risoni pasta

400g can chopped tomatoes

500ml vegetable stock

Finely grated zest of 1 lemon & juice of 1/2

4 small fillets snapper (about 600g in total), pin boned

3/4 cup (90g) pitted green olives, roughly chopped

3/4 cup parsley & basil leaves, roughly chopped, plus extra leaves to serve

PUTTING IT ALL TOGETHER: 

Heat 2 tbs oil in a large non-stick frying pan over medium heat. Add fennel and garlic and cook, stirring regularly, for 4 minutes or until softened.

Add risoni, tomatoes, stock, half the lemon zest and 3/4 cup (180ml) water and season. Bring to the boil, then reduce to a simmer and cook, stirring regularly to ensure risoni doesn’t stick to base of pan, for 8 minutes. Season fish fillets all over and place on top of risoni, cover and cook for 4-6 minutes until just cooked.

Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.

Scatter olive mixture over risoni to serve.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA FASTA!

CHICKEN W/ WHITE WINE, BAY & MUSTARD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

1.5kg chicken, cut into 6 pieces

1 bulb garlic, halved horizontally

1 cup (250ml) dry white wine

8 shallots, peeled

600g small kipfler potatoes, scrubbed then halved lengthways

4 fresh bay leaves, torn

2 cups (500ml) chicken stock

2 tbs wholegrain mustard

1 1/2 cups (180g) frozen peas

1/2 bunch kale, stalks discarded, leaves torn

PUTTING IT ALL TOGETHER: 

Preheat oven to 200°C.

Heat oil in a large ovenproof frying pan or baking dish. Season chicken well all over, add to pan and cook, turning once, for 8 minutes or until well browned. At the same time add garlic cut-side down and cook for 2 minutes or until browned. Transfer chicken and garlic to a plate.

Add wine, shallots, potatoes and bay leaves to pan and boil for 5 minutes or until wine is reduced by half. Add stock and mustard, return to the boil for 3 minutes, then add chicken and garlic and nestle them among vegetables. Cover with a wet scrunched-up piece of baking paper. Roast in oven for 20 minutes, then remove paper and roast for a further 25 minutes or until chicken and vegetables are tender, adding peas and kale in the last 5 minutes.

Remove from oven and allow chicken to rest for 5 minutes before serving.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WINNER WINNER CHICKEN DINNER!

HOT SMOKED SALMON & POTATO SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

750g baby potatoes

3/4 cup (180g) sour cream

200g baby rocket leaves

1/4 cup (70g) horseradish cream

Finely grated zest of 1 lemon & juice of 1/2

200g sugar-snap peas, trimmed

3 eggs

2 pieces hot-smoked salmon (300g in total), skin removed, roughly flaked

Extra virgin olive & dill, to serve

PUTTING IT ALL TOGETHER: 

In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.

To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.

Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.

In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.

Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar snaps, egg, salmon and remaining rocket. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SALADS!

FISH PIE

RECIPE FROM COOKED LIVE ON MY FACEBOOK PAGE HERE…

SERVES: 4

PREP 00:25

COOK 00:20

EASY

WHAT'S IN IT?

2 tbs Cobram Estate Extra Virgin Olive Oil

1 leek, washed well and finely sliced

2 cloves garlic, crushed 

1 stick celery, finely sliced

1 bay leaf

Sea salt and pepper, to taste

1/2 cup white wine

80g butter

1/2 cup flour

2 cups milk

2 cups fish stock

1/4 cup dill fronds, finely chopped

1/4 cup parsley, finely chopped

Zest, 1 lemon

5 whole green prawns, peeled*, deveined, cut in half

300g snapper fillets, cut into 3cm pieces (you can use any firm white flesh fish) 

1 1/2 cups frozen peas

1-2 sheet puff pastry (enough to cover your pie dish)

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium high heat and saute leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic. Season well with salt and pepper and deglaze with white wine. Cook until wine has almost evaporated. 

Step 2. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2-3mins over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens. 

Step 3. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork. 

Step 4. Bake for 15-20mins or until pastry is puffed and golden brown. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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MORE GREAT SEAFOOD RECIPES HERE…

CHICKEN POT PIE

RECIPE FROM the project

SERVES: 4

PREP 00:15 

COOK 00:25

Easy

WHAT'S IN IT?

2 tbsp Cobram Estate Extra Virgin olive oil

4 Lilydale Free Range chicken thigh fillets, cut into small pieces

2 tsp roast chicken seasoning

80g butter

1/2 cup flour

1 small onion, diced

2 cups chicken stock

2 cups milk

3 carrots, cut into discs 

1 1/2 cups frozen peas

1 sheet puff pastry*

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Over medium high heat cook chicken pieces in fry pan with a little olive oil and roast chicken seasoning until lightly golden. Once cooked set chicken aside.

Step 2. Add butter and onion into pan, once onion is soft add flour. Cook for 2 mins. Add chicken stock and milk. Stir and cook until sauce thickens. 

Step 3. Add chicken into white sauce pot along with carrots, and peas*. Season to taste. 

Step 4. Pour into your choice of dish, it can be a pie dish, baking dish, small ramikins - anything that can go into the oven and be baked. Top with puff pastry. Mix 1 egg with ½ cup water in a bowl. Bush on top of the pastry. Bake for 25mins or until puffed and golden. Remove from oven and allow pie to rest for 5-10mins before serving. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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ALLLLLL THE CHICKEN RECIPES HERE…

EASY VEGETARIAN PASTA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green zucchini, cut lengthways into 4mm slices

2 bunches asparagus, trimmed

2 sweetcorn cobs, husk and silks removed

1/3 cup (80ml) extra virgin olive oil, plus extra to serve

400g curly fettuccine

3 shallots, thinly sliced

2 cloves garlic, crushed

1 tbs lemon thyme leaves

½ cup (125ml) dry white wine

1½ cups (375ml) pure cream

Finely grated zest of 1 lemon, juice of ½

½ cup each mint & flat-leaf parsley, roughly chopped, plus extra to serve

Finely grated parmesan, to serve

PUTTING IT ALL TOGETHER: 

Heat a barbecue or grill pan to high heat. Lightly brush zucchini, asparagus and corn with half the oil and season. Grill corn for 10 minutes or until lightly charred all over. Cool briefly, then slice off kernels. Grill asparagus and zucchini for 3-4 minutes until charred and just tender. Cool slightly. Cut asparagus into bite-size pieces.

Bring a large saucepan of salted water to the boil and cook pasta for 2 minutes less than packet instructions. Drain, reserving ¾ cup water. Return pasta to pan and drizzle with a little extra oil and toss to coat.

Heat remaining 2 tbs oil in a frying pan over medium heat, add shallot, garlic and thyme and cook for 4 minutes or until soft. Add wine and reduce by half, then add cream and zest and simmer for 2-3 minutes. Add pasta, reserved cooking water, lemon juice, corn, zucchini and asparagus and cook for a minute to warm through. Take off heat, season and stir in herbs. Serve scattered with parmesan and drizzled with extra olive oil.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA!

FISH TACOS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) extra virgin olive oil

5 Roma tomatoes, halved

2-3 jalapeño chillies, halved

1 small white onion, sliced into 1cm-thick rings

1 garlic clove, crushed

¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve

Juice & finely grated zest of 1 lime, plus wedges to serve

1 tbs Cajun spice mix

1 tsp brown sugar

600g monkfish (or other firm white fish), cut into 10cm pieces

4 soft small tortillas, warmed

Sliced avocado, thinly sliced red cabbage & sour cream, to serve

PUTTING IT ALL TOGETHER: 

For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat.

Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.

Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.

Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.

Serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WHAT YOU TACO-ING ABOUT…

HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 tbs harissa

½ cup natural Greek yoghurt

100ml extra virgin olive oil

4 lamb forequarter chops (about 800g in total)

Juice of ½ orange & ½ lemon, remaining halves reserved

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

½ cup (85g) raisins

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

½ cup flat-leaf parsley leaves

½ tsp cumin seeds, toasted

Grilled pita breads, to serve

PUTTING IT ALL TOGETHER: 

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

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

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

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

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

CHORIZO, MOZZARELLA & PEACH SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

100ml extra virgin olive oil

1½ tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, half crushed, half reserved

4 large peaches, quartered

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

½ baguette, slices diagonally

1 bunch large-leaf rocket, trimmed

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

¼ cup (25g) walnuts, toasted, chopped

1 cup basil leaves

PUTTING IT ALL TOGETHER: 

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

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

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

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

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE SALADS FOR YOUR SUMMER BBQ

MEXICAN STYLE CLUB SANDWICH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 small (about 510g) chicken breasts

2 tbs sunflower oil

¼ chipotle in adobo sauce (available in select supermarkets)

¾ cup (180g) sour cream

200g rindless bacon rashers

12 large slices sourdough bread

2 avocados, coarsely mashed

4 iceberg lettuce leaves

2 ripe tomatoes, thinly sliced

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

½ cup (100g) pickled jalapeño, drained

Corn chips & pickles, to serve

PUTTING IT ALL TOGETHER: 

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

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

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

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

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

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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BURGER TOWN…

MEXICAN MEATBALL SOUP

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil, plus extra to serve

1 onion, finely chopped

1 capsicum, cored and finely chopped

1 clove garlic, crushed

2 tsp dried oregano

2 tsp ground coriander

2 tsp ground cumin

2 tsp smoked paprika

400g can finely chopped tomatoes

200g mung bean sprouts

500ml (2 cups) beef stock

Juice of 1 lime

Corn chips, to serve (optional)

MEATBALLS

500g beef mince

250g fresh chorizo, skins removed

½ cup firmly packed mint leaves, finely chopped, plus extra to serve

¾ cup (60g) breadcrumbs

2 garlic cloves, crushed

1 tsp smoked paprika

2 tbs olive oil

PUTTING IT ALL TOGETHER: 

For meatballs, mix mince, chorizo, mint, breadcrumbs, garlic and paprika in a bowl. Season. Roll heaped tablespoonfuls into balls and chill for 10 minutes. Heat oil in a frying pan over medium heat and fry for 5-6 minutes until browned. Place on a plate.

For the soup, heat oil in a saucepan over medium-high heat. Add onion, capsicum and garlic and cook for 6 minutes or until softened. Add oregano and spices, cook for a further minute, then add tomato, sprouts, stock and 1 cup (250ml) water. Bring to the boil, reduce to a simmer and cook for 12 minutes or until sprouts are just tender.

Add meatballs and cook for 4 minutes or until cooked through. Add lime juice. Divide among bowls, top with extra mint and a drizzle of extra oil and serve with corn chips

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS