Filtering by Tag: SHARING
MEXICAN 7 LAYER SALAD
SMASH BURGER
RECIPE DEVELOPED FOR WOOLWORTHS..
1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn
Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).
Step 2. Toast the buns lightly in the pan until lightly golden.
Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.
NONNI'S 7 LAYER SALAD
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
Method
Step 1. Preheat oven to 220C. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.
Step 2. On a lined baking tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another baking tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 mins or until golden and crispy.
Step 3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.
Step 4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crispy potatoes, garnishing finally with chives and the remaining blue cheese.
MOROCCAN CHICKEN FLATBREADS
RECIPE DEVELOPED FOR WOOLWORTHS
The homemade flatbreads, the simplicity of the Boneless Butterflied Chicken, this dish is a winner in my eyes. Packed with heaps of great flavour and lots of fun textures. Enjoy.
Prep 00:25
Cook 00:45
Serves 6
Super Easy
Ingredients List
Macro Free Range Boneless Moroccan Butterflied Chicken
Breads
250g Macro Organic self raising flour
250g Woolworths Natural Greek Style yoghurt
1 tbs Macro Organic Extra Virgin olive oil
Tahini Yoghurt Sauce
4 tbs Woolworths Natural Greek Style Yoghurt
1 tbs Macro Organic Unhulled Tahini
1 clove garlic, finely grated on microplane
1 tbs Macro Organic Extra Virgin olive oil
1/2 lemon, juiced
Pepper, to taste
3 Lebanese cucumber, cut in quarters lengthwise, seeds removed
200g Woolworths Danish Style Feta, crumbled
1/4 cup parsley, roughly chopped
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 red onion, finely sliced
1 green long chilli, thinly sliced
Lemon wedge, to serve
Macro Organic Extra Virgin olive oil, to serve
Method
Breads
Step 1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 mins.
Step 2. Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) on a floured surface roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.
Step 3. Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2 mins each side or until golden and beginning to puff up.
Step 4. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.
Chicken + Tahini Yoghurt Sauce
Step 1. Preheat your BBQ or griddle pan to medium high heat, cook chicken skin side up for 10 mins, flipping and cooking for further 10 mins or to your liking. Remove from heat and allow to rest before slicing into strips.
Step 2. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.
Step 3. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chili, onion and a wedge of lemon.
BEEFED UP BOLOGNESE
RECIPE DEVELOPED FOR HEALTHY MALE DURING MEN’S HEALTH WEEK
Bolognese with a few sneaky extras thrown in! This is a great way to not only bulk out your bolognese with heaps of veg but it also adds a great flavour base. This dish is all about layering the flavours and extracting all the goodness from each ingredient. Feel free to double (or even triple) this recipe so you can have these prepped and frozen for when you need a quick and healthy meal option.
Prep 00:15
Cook 00:25
Serves 4
Easy
Ingredients
2 tbs extra virgin olive oil
1 x brown onion, finely diced
4 x cloves garlic, crushed
1 x large carrot, peeled and diced
1 x bulb fennel, diced
1 x zucchini, diced
150g cup mushrooms, diced
250g bolognese mince (mix of pork and beef)*
2 x 400g can lentils, rinsed and drained
1 tsp fennel seeds
1 tsp chili flakes
1 tsp dried oregano
2 x 400g can crushed tomatoes
Sea salt & crushed black pepper, to taste
400g you pasta of choice, cooked as per packet instructions*
Extra virgin olive oil, to serve
Parmesan cheese, to serve
Basil, leaves only, to serve
Method
Step 1. Heat a large heavy based saucepan or cast iron pot to medium high heat and in batches of the different veggies, cook until softened and slightly caramelised / coloured.
Step 2. Once all veggies are cooked off, set aside. Brown off mince, then add lentils along with spices. Stir well to combine and cook until fragrant. Add back all the precooked veg.
Step 3. Add crushed tomatoes, using the tomato can add in a can full or water and season well with salt and pepper. Cook, gently simmering for 15-20 mins.
Step 4. Serve on top of your pasta of choice, with a drizzle of olive oil and garnish with basil and parmesan.
Notes
* for all the veg, if you want to cheat, feel free to use a food processor using the grate or chop attachment.
* for the mince, you can use only pork or only beef depending on your preference and availability.
*choose your favourite pasta shape, spaghetti is the classic but sometimes I love a short pasta to have with my bolognese.
KINGFISH TOSTADA
Fresh, vibrant and ready to pair with your favourite margie - these tostadas are packed full of flavour and a summery treat to start any BBQ celebration.
Prep 00:10
Cook 00:10
Makes 8
Super Easy
Ingredients List
8 small corn tortillas
Oil for frying
Ceviche
300g sashimi grade kingfish, skinned, boned and cut into 1cm chunks
1 small avocado, cut into 1cm chunks
1 cucumber, seeds removed and finely diced
1/2 red onion, finely diced
2 Birdseye chillies, seeds removed and finely diced
3 tbsp shredded coconut, toasted
1 small handful fresh coriander leaves, finely chopped
Dressing
1 garlic clove, minced
2 tbsp olive oil
2 tbsp coconut milk
1 tbsp Altos tequila
1 tsp agave syrup
1 lime, juice only
Method
Step 1. Heat 2cm of oil in a heavy based pot or deep-edged frypan over high heat. Fry the tortillas until golden. Drain on paper towel and set aside.
Step 2. To make the dressing, whisk all of the ingredients together in a bowl and season with salt. Adjust to your liking.
Step 3. Add all of the ceviche ingredients to a bowl and pour over the dressing. Gently toss to combine.
Step 4. To serve, place generous spoonfuls of the kingfish ceviche onto each tostada and enjoy straight away.
BBQ CHICKEN PIZZA WITH SPICY MAYO
RECIPE DEVELOPED FOR S&W MAYO
This is a great summer pizza recipe for the family or for entertaining. BBQ chicken goes so well with this spicy S&W Mayo.
Prep 00:10
Cook 00:05
Makes 2 pizzas
Super Easy
Ingredients
1 cup S&W Mayonnaise
2 tbsp chipotle in adobo
Juice of 1/2 a lime
1 tbsp rice bran oil
2 portions pizza dough
4 tbsp pizza sauce
200g buffalo mozzarella
2 cups BBQ chicken, roughly torn
1/4 red onion, finely sliced
Small handful watercress
Method
Step 1. Preheat a pizza oven to 350℃*. To make the spicy mayo, add the mayonnaise, chipotle in adobo, lime juice and rice bran oil to a food processor or blender and blitz until smooth. Transfer to a squeezy bottle (optional) and keep in the fridge until needed.
Step 2. To make the pizza, stretch the pizza dough and spread pizza sauce evenly over the base. Tear pieces of mozzarella over the top followed by chicken. Cook for around 5 minutes or until cooked through evenly. Repeat with remaining pizza dough.
Step 3. Top with fresh red onion, spicy mayo and fresh watercress.
Notes:
* If using a regular oven, bake at 220℃ for 12-15 minutes.
* You could also use a stick blender or simply mix by hand.
MORE PIZZA RECIPES 🍕🔥
Featured
HOW TO PREPARE A CHRISTMAS HAM
AND ONCE YOU HAVE FINISHED THE PREP, YOU CAN MAKE THIS…
Cubanos (Cuban Sandwich)
RECIPE DEVELOPED FOR CAPILANO HONEY
The yearly question, what do we do with all that leftover Christmas ham? Well this recipe is a lot of fun and packs some serious flavour into some leftover sandwiches in the form of the famous Cubano! My Hot Chili Honey & Chipotle Glazed Ham gives you the perfect starting point for this leftover delight.
Prep 00:10
Cook 00:10
Makes 2
Easy
Ingredients List
Chopped Ham
1 cup leftover Hot Chili Honey & Chipotle Glazed Ham*, chopped into small chunks
2 tsp ground coriander
2 tsp ground cumin
2 cloves garlic, finely grated
2 tbs chipotle in adobo, sauce only
2tbs fresh orange juice
1tbs Capilano Honey
Sliced Ham
200g thinly sliced leftover Hot Chili Honey & Chipotle Glazed Ham
2 Cuban bread rolls*
Yellow mustard, to serve
Whole egg mayonnaise, to serve
6 slices Swiss cheese
2 dill pickles, sliced into thin strips
1 tbs butter, melted
Method
Step 1. Prepare the chopped ham component of the sandwich by heating a non stick pan to medium high heat, add chopped ham and saute until beginning to warm through. Add ground coriander, cumin, garlic, chipotle, orange juice stir well to combine. Increase heat slightly and once hot add the Capilano honey. Cook until the juice has evaporated and the chopped ham is sticky and golden. Set aside and allow to cool slightly.
Step 2. Assemble the sandwich starting with a base layer of yellow mustard and swiss cheese slices, top with sliced ham, followed by the spiced chopped honey ham, topped with dill pickle slices and a scaping of mayonnaise on the top of the bun.
Step 3. Heat a griddle pan over medium heat. Brush tops of bread with melted butter, place the sandwiches top down and using a weight of some kind (fish weight, another pan) cook until roll is crisp and bar marks show on bread, brush base of bread with butter, flip and cook on the base until cheese is melted. Serve warm and enjoy
Notes
* The best section of the ham for this dish is the part around the hock, dig in there to get the good stuff and make sure nothing goes to waste!
* Cuban rolls are obviously quite hard to find in Australia, so as an alternative use small Turkish rolls.
WHO DOESNT LOVE A GOOD SANDWICH, MORE BELOW…
PEKING PORK PANCAKES
RECIPE DEVELOPED FOR RIVERVIEW FARMS PORK
Take the classic “Peking style” flavours and make the most of your roast with this little twist! A fun way to get hands on and serve your pork all wrapped up in a tasty pancake..
Prep 00:05
Cook 00:05
Serves 8 as part of a shared meal
Super Easy
Ingredients List
1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork
5cm thumb ginger, finely grated
3 cloves garlic, finely grated
1 tsp Chinese Five Spice
1 Tbs Hoisin Sauce (plus extra for serving)
2 Tbs Rice Wine Vinegar
16 Peking pancakes*
2 Lebanese cucumber, cut into thin batons
Shallot, sliced and curled in ice water
Method
Step 1. In a small bowl, prepare the marinade for the pork; combine ginger, garlic, Chinese Five Spice, Hoisin Sauce, and 2 tablespoons of Rice Wine Vinegar. Mix well to combine.
Toss the shredded pork in the marinade coating well.
Step 2. Heat a skillet or fry pan over medium heat. Once hot, add the marinated shredded pork to the pan and stir-fry for a few minutes until it's heated through and slightly caramelised.
Step 3. Warm the pancakes, there are a few options here; in a hot dry pan (not the classic method) or you can either steam the pancakes in a bamboo steamer or warm them in the microwave according to the package instructions.
Step 4. Assemble. Top the warmed pancakes with thin layer of extra Hoisin Sauce, add a portion of the caramelised shredded pork in the centre of the pancake, then top with cucumber batons and the curled shallots. Serve the Peking Pork Pancakes while they are still warm, and you can also serve the reserved crackling on the side for extra crunch and flavour.
Repeat the assembly process for the remaining pancakes,and enjoy your homemade Riverview Farms Peking Pork Pancakes!
MORE GREAT PORK RECIPES BELOW….
SWEET CORN WITH HOT CHILLI HONEY BUTTER
RECIPE DEVELOPED FOR CAPILANO HONEY
The perfect side to go with your Hot Chili Honey & Chipotle Glazed Ham, punchy flavours that will get the taste buds dancing and your guests diving in for more and more!
Prep 00:10
Cook 00:15
Serves 6 as part of a shared meal
Super Easy
Ingredients List
6 whole ears of corn
Hot Chili Honey Butter,
4 tbs Capilano Hot Chilli Honey, plus extra for drizzling
75g Pepe Saya smoked butter, room temperature
2 tsp smoked paprika
Sea salt, to taste
75g Greek Feta*, crumbled
1/2 cup coriander, finely chopped
Method
Step 1. Heat a barbecue, chargrill or cast iron griddle pan on medium-high heat. While grill is warming, fold husks back, removing any corn silk, to expose the kernels and tie the husk with kitchen string. Cook corn, turning occasionally, for 10 mins or until lightly charred.
Step 2. While the corn is cooking, prepare the Hot Chilli Honey butter by whipping together all the butter ingredients in a small bowl. Having room temp butter here is key. Cover and set aside until corn is cooked and ready for the butter.
Step 3. Once corn is cooked, tender and lightly charred remove to a serving dish and brush over the room temperature butter, turning the corn to ensure the whole cob is coated. Allow to cool slightly before garnishing with crumbled feta and coriander.
Notes
*Ensure the feta you buy is hard/firm so that you can crumble over the corn.
HOT CHILLI HONEY & CHIPOTLE GLAZED HAM
RECIPE DEVELOPED FOR CAPILANO HONEY
Mix it up this Christmas adding a little spice to your ham! A fun way to theme up your Christmas lunch with my Hot Chili Honey & Chipotle Glazed Ham. Pair this with my Sweet Corn w/ Hot Honey Butter, Feta & Coriander and other choice sides!
Prep 00:20
Cook 01:30
Serves the whole family as part of a shared meal (with leftovers!)
Easy
Ingredients List
1 whole leg ham, on the bone (approx. 9kg)
1/2 cup Capilano Hot Chilli Honey
2 tablespoons chipotle in adobo sauce*
2 tablespoons apple cider vinegar
1/2 tbs ground cumin
1/2 tbs ground paprika
1 tsp ground cinnamon
Sea salt, to taste
Method
Step 1. Preheat your oven to 170°C, to fit the ham you will have to remove all the oven racks from the oven, placing one rack on the bottom shelf of the oven.
Step 2. Remove the ham from its packaging and place it on a rack in a roasting pan lined with foil or baking paper. Use a sharp knife to cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat.
Step 3. Make the hot honey glaze. In a medium-sized bowl, whisk together the hot honey, adobo sauce, apple cider vinegar, ground cumin, paprika, cinnamon, salt, and black pepper. If needed adjust the quantities to taste, depending on your preferred level of heat and sweetness.
Step 4. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.
Step 5. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling. Serve alongside Street Corn Hot Honey Feta Coriander
Notes:
* Chipotle in Adobo sauce can be found in larger supermarket chain stores and speciality grocers. As an alternative you can use your favourite chipotle hot sauce.
MORE FESTIVE RECIPES HERE….
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
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
STICKY HONEY BOURBON RIBS
IN PARTNERSHIP WITH MAKER’S MARK & BEECHWORTH HONEY
I love love love ribs, I love the tactile nature of them, the moorish glaze, the sticky fingers and the need to wash it down with an ice cold drink (preferably a bourbon!)
Prep 00:15
Cook 02:15
Serves 4-6
Capable Cooks
Ingredients
2 racks (appox. 1.5-2kg) baby back pork ribs
Rub
4 tbs American mustard
2 tbs smoked paprika
1 tbs garlic powder
2 tsp chilli powder
1 tbs salt
2 tsp pepper
1/4 cup apple juice.
Glaze
1/2 cup Maker’s Mark Bourbon (reserve 2 tbs for finishing sauce)
3 tbs Beechworth Bee Raw Honey
1/4 cup tomato sauce
1/4 cup bbq sauce
1/4 cup apple cider vinegar
1 tsp chili powder
2 cloves garlic, crushed
2 tbs butter
Serve
Lemon wedges
Method
Step 1. Remove ribs from fridge 20mins before cooking. Preheat oven to 160C.
Step 2. Combine all the dry rub ingredients, mixing well. Lather the pork ribs in american mustard, this will act as the “glue” for the rub. Evenly and liberally sprinkle the rub mix over the ribs, on a large baking sheet or tray, lay out foil and individually wrap each rack of ribs sharing the apple juice evenly between each rack. Seal and place in oven for 2 hrs.
Step 3. While the ribs are cooking, in a medium saucepan bring together the glaze over a low heat. Add all ingredients, reserving 2 tbs of bourbon. Mix together well to combine and bring to a very gentle simmer and then turn off the heat and set aside for later.
Step 4. Once the ribs have been in the oven for 2hrs, carefully remove from the foil (watch for steam), discard foil and place back on the baking tray coating well with half the glaze. Increase oven to 200C and place ribs back into oven uncovered for 10-15 mins or until caramelised. Remove from oven and pour over the remaining glaze, cut into sharing portions, garnish with fresh lemon wedges and enjoy.
AMERICAN VIBES…
Featured
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
CHORIZO & BEAN DIP
The ultimate chip and dip combo that goes hand-in-hand with a cold beer and good company.
Prep 00:10
Cook 00:20
Serves good for sharing
Super Easy
Ingredients
200g chorizo, skin removed, broken into small chunks
1 brown onion, diced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
2 400g tins black beans, drained and rinsed
1 can beer
1 x 454g jar Desert Pepper Chile con Queso
1/2 cup shredded tasty cheese
Corn chips to serve
Method
Step 1. Preheat the oven to 200C. Heat some olive oil in a pan and cook the onion and chorizo until browned.
Step 2. Add the beans and the spices and mix together. Cook for around 2 minutes.
Step 3. Add the can of beer. Simmer until almost all the liquid has reduced and mash the beans slightly. Pour into an oven dish (or use the pan you have cooked it in). Add the queso over the top and sprinkle over the shredded cheese
Step 4. Bake for 10 minutes or until the cheese is melted and golden. Serve straight away with corn chips.
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.
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.
