RAMEN RISOTTO
Fun little twist on one of my favourite dishes - the risotto!
Read MoreDAN DAN NOODLES
Dan Dan Noodles are quite possibly in my top 5 noodle dishes - this is my crack at the classic Dan Dan Noodles (topped with some of my homemade chili sauce of course!)
Read MoreBEAN + CHEESE JAFFLE
We all know how good a jaffle is, but do you know the secret hack to the best, cheesiest, crunchiest jaffle ever! Well this is it…. Happy hangover day….
Read MoreEGG SABICH SANDWICH
Breakfast, lunch or dinner this handheld Egg Sabich Sandwich is packet full of crispy and fresh veg along with some tasty pickles and a good slathering of hummus!
Read MoreCHILI OIL
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!
MY SAVOURY BREAKFAST BOWL
RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients
4 rashers streaky bacon
2 x large free-range eggs
2 teaspoons chilli oil
2 leaves curly kale, stem removes and leaves roughly torn
1 cup Uncle Tobys Traditional Rolled Oats
500ml chicken stock
20g salted butter
2 spring onions, finely sliced
1 tablespoons salted, roasted peanuts, roughly chopped
Sea salt
Freshly ground black pepper
Method
1. Heat a large frying pan over medium heat and add bacon, slowly increasing heat as fat begins to render. Cook for 3-4 minutes on each side until crispy. Push bacon to the side of the pan and then crack in the eggs. Spoon the chilli oil around the edges of the eggs and cook for 3-5 minutes until eggs are crispy on the edges, the whites have set but the yolks are still soft. Scatter the kale around the pan and allow to crisp up on the edges in the last minute of the eggs cooking. Set the pan aside for serving.
2. Add oats, stock and butter to a medium saucepan over low-medium heat. Cook, stirring for 5 minutes, or until the oats are tender, but still have a little texture. Add additional water if needed to keep the oats quite loose and not gluggy.
3. Divide the oats between two serving bowls. Top with the fried bacon, egg and kale, spring onions and the roasted peanuts. Serve with a drizzle of chili oil and a seasoning of sea salt flakes and pepper.
WATCH THE VIDEO HERE 👇🏼
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 👇🏼
MORE FLAVOUR FLOWING HERE
Featured
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 👇🏼
MORE CHICKEN RECIPES HERE
Featured
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
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
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
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
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
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.
—————————
CREDITS
Recipe: Hayden Quinn
Food: Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY OLD EL PASO
FIESTA TIME!
MEDITERRANEAN LAMB CUTLETS WITH TOMATO SALAD
Recipe created and developed for Australian Lamb and their new Lamb Legends Campaign.
Do you know a legend who would love a bit of Aussie lamb? Find a heap more recipes and inspiration here…
MORE GREAT LAMB RECIPES HERE…
Featured
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
PIE TIME!
VEGETARIAN NACHOS
RECIPE BROUGHT TO YOU BY OLD EL PASO
I love love love vego nachos, even more so than beef or chicken or any other type. I don't know what it is but nachos for me brings some sort of childlike fun, or excitement when it comes to eating! It must be the fact you eat with your hands and it is such an amazing dish to share with friends!
PREP 00:15
COOK 00:30
SERVES: 4
WHAT'S IN IT?
Bean Mix
1 tbs veg oil
1 small brown onion, roughly chopped
1 packet Old El Paso Nachos Spice Mix
1 (400g) can Old El Paso Black Beans, rinsed and drained
1 (400g) can Old El Paso Mexe Beans
250ml vegetable stock
10 pack Old El Paso hard taco shells, cooked as per packet instructions
2 cup shredded cheese (tasty)*
Toppings
2 ripe avocados, cut into chunks
6 tbs (xx cups) sour Cream*
1/4 iceberg lettuce, shredded
200g grape tomatoes, halved
Shredded cheese, to serve
Hot sauce of choice, to serve
Coriander, to serve
Lime wedges, to serve
PUTTING IT ALL TOGETHER
Step 1. In a high sided skillet heat oil over medium high heat and cook onion until aromatic and almost charred. Reduce to low and add Old El Paso Nachos Spice Mix, toast the spice mix lightly, add beans and coat with spices. Increase heat and pour over vegetable stock. Cook uncovered for 10-15mins until beans begin to soften. Lightly mash with the back of a spoon.
Step 2. Break up cooked taco shells into large pieces and place in oven proof serving dish cover with cheese, bake in oven for 10-12mins until cheese is melted. Remove from oven and load with cooked beans and serve your nachos with your choice of toppings and enjoy with friends!
Notes
* Choose vegan alternatives to cheese and sour cream to make this a vegan dish.
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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
FIESTA TIME!
STOUT, BEEF & KIDNEY PIES
I love a pie. I love a pie with mates or on my own, when it’s hot and when it’s cold, when I’m at the footy or on my way home. This pie is a cheeky treat you can whip up for when the boys come around or if you want to impress guests on a cooler evening. The filling for these pies can be made ahead of time and stored separately, ready for the assembly job when your guests arrive. Alternatively, the whole pie — pastry and all — can be frozen and then baked at a later date.
PREP: 25mins
COOK: 1:55
MAKES: 4
330 ml (111/4 fl oz/11/3 cup) stout beer
200 ml (7 fl oz) good-quality beef stock (see note)
2 tablespoons Worcestershire sauce
1 bay leaf
1 rosemary sprig
2 thyme sprigs
1 sheet Carême puff pastry
1 egg, lightly beaten
35 g (1/4 cup) plain (all-purpose) flour
2 teaspoons sea salt
freshly ground black pepper
500 g chuck steak, cut into 2 cm (3/4 inch) cubes (see note)
250 g lambs’ kidneys, trimmed and cleaned, cut into 2 cm cubes (*see note)
60 g butter
1 brown onion, diced
1 medium carrot, chopped
1 garlic clove, crushed
1 star anise
Place the flour, salt and pepper in a large bowl and combine well. Add the steak and kidney pieces and toss to coat well. Heat a large heavy-based flameproof casserole dish over medium heat. Melt half the butter and when it’s foaming, shake the excess flour off the beef and kidneys and cook for 6–8 minutes or until it is nice and brown (*see note). Remove from the pan with a slotted spoon.
Add the remaining butter to the casserole dish, along with the fennel, onion, garlic, juniper berries and star anise and cook for 5–6 minutes or until the fennel and onion are soft. Add the stout, stock and worcestershire sauce, increase the heat to high and cook, scraping the base of the dish to remove any baked-on bits, for 8–10 minutes or until reduced by a third. Add the bay leaf, rosemary and thyme, then return the steak and kidneys to the pan and combine well. Reduce the heat to as low as possible, cover and cook for 45–60 minutes or until the meat is tender. Remove the bay leaf, rosemary and thyme from the mixture and cool slightly.
Preheat the oven to 200C. To assemble the pies, fill four (250 ml/9 fl oz/1 cup)- capacity pie dishes or ramekins with the meat filling, including the sauce. Roll out the pastry until 5 mm (. inch) thick and cut out round lids large enough to cover the tops of the dishes with a little overhang. Leave these to one side. Cut a long strip of pastry 1.5 cm (5/8 inch) wide, then cut into four pieces long enough to fit on the inside of the ramekins on top of the filling. This gives the pastry a bit of extra crust. Now place the pastry rounds on top and press to seal with the bottom strip. Decorate the top however you like with any remaining pastry, pierce the tops with a small knife (to allow the steam to escape), then brush the pies with the beaten egg.
Place the pies on an oven tray and bake for 25–30 minutes or until the pastry is puffed and golden.
MORE PIES HERE
Featured
CHICKEN MOLE TACOS
RECIPE BROUGHT TO YOU BY OLD EL PASO
SERVES: 4
WHAT'S IN IT?
Mole Spice Mix
2 tbs Australian extra virgin olive oil
1 brown onion, roughly chopped
3 cloves garlic, crushed
1 packet Old El Paso Taco Spice Mix
1/2 tbs chipotle chili powder (or other Mexican chili powder)
1 tbs dried oregano
1/2 tsp cinnamon powder
Zest, 1 orange
Juice, 1 orange
250ml chicken stock
50g dark chocolate
8 Free Range Chicken thighs
Purple Cabbage Slaw
1/4 head purple cabbage, finely shredded
Juice, 1 lime
1/4 cup coriander, leaves only
Sea salt, to taste
To serve
10 pack Old El Paso Mini Flour Tortilla
Coriander, to serve
Lime, to serve
Sour cream, to serve
PUTTING IT ALL TOGETHER
Step 1. Preheat oven to 180C. In a large oven proof saucepan over medium high heat saute onion in olive oil for 5 minutes until fragrant and lightly coloured, add garlic and cook for a further 3 minutes. Reduce heat to low and add Old El Paso Taco Spice Mix along with chipotle chili powder, oregano, cinnamon and orange zest. Stir to combine and cook gently for 2-3mins to activate the spices. Increase the heat and add orange juice, chicken stock and chicken thighs. Bring to the boil, once boiling cover and place into oven and cook for 1.5hrs or until the chicken thighs are nice and tender. Remove from oven and allow to cool slightly.
Step 2. Once cooled, remove chicken from cooking liquor and shred using two forks. Place the saucepan with sauce back onto the heat and bring to the boil, reduce slightly, once reduced add chocolate and stir through to combine well. Add pulled chicken to the mole sauce and keep warm to serve.
Step 3. Make cabbage slaw by simply tossing with coriander and sea salt and dressing with lime juice. Serve chicken on Old El Paso Mini Flour Tortillas with sour cream, slaw, extra coriander and lime.
CREDITS
Recipe: Hayden Quinn
Food: Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble