Ingredients

• ­­­Polenta – 1 cup
• Chicken Stock – 2 ½ cups
• Fresh rosemary (finely chopped) – 3 sprigs picked
• Cracked black pepper – to season
• Parmesan (grated) – 30g
• Gotzinger Smallgoods Spanish Chorizo – 1 pack (4 sausages)
• Cherry Tomatoes on the vine – 240g
• Olive oil – drizzle
• Salt – to season
• Pine nuts (toasted) – to garnish
• Parsley (finely chopped) – to garnish

 Method

1. Set the oven the 180°
2. In a medium sized pot, add the polenta with 1 cup of cold chicken stock and heat for 10 minutes – stir regularly.
3. Boil 1 cup of chicken stock then add to the pot, along with the rosemary and season with cracked black pepper. Cook on a low – medium heat for 20 minutes – continue to stir regularly.
4. Once the 20 minutes is up, stir through the parmesan and the last ½ cup of chicken stock. Allow to cook for a further 5 minutes.
5. On a lined tray, place the sausages along with the cherry tomatoes (keep on the vine).
6. Drizzle the tomatoes with olive oil and season with salt and cracked black pepper.
7. Roast the tray for 20 minutes.
8. To serve, place a large dollop of the polenta on the plate, then top with half the tomatoes, two sausages and garnish with toasted pine nuts and fresh parsley.

Ingredients

• Pumpkin ravioli – 325g
• Gotzinger’s American Rindless Bacon (cut into 2cm slices) – 200g
• Walnuts (roughly chopped) – 80g
• Shallot (fine diced) - 1
• Sage leaves – 5
• Salt – to season

Method

1. Put a large pot of seasoned water on the stove and bring to the boil.
2. In a large pan, fry off the bacon till slightly coloured, then add the shallots.
3. Once the water is boiled, cook the ravioli in the water for about 4-5 minutes or according to cooking time on the packet.
4. Add the walnuts and sage leaves to the pan with bacon and toss together, allow for the sauce mixture to cook for about 4 minutes or until the pasta is ready.
5. Before draining the ravioli, reserve 1 cup of the pasta water.
6. Drain the pasta and add it to the pan with the bacon sauce.
7. Pour about ½ a cup of the water to ravioli and allow to simmer until the sauce thickens – add extra liquid if it becomes too dry.
   Toss all together to ensure the ravioli is coated, then serve. 

Ingredients

• Baby white potatoes (peeled) – 1kg
• Salt – to season
• Butter (in cubes) – 70g
• Gotzinger American Rindless Bacon (diced) – 200g
• Kale (stem removed and shredded) – 140g
• Milk (hot) – 1 cup (250ml)
• Cracked black pepper – to season
• Gotzinger Rookworst – 1

 Method

1. Put the potatoes in pot and add cold water, season with salt and bring to the boil. Cook until the potatoes are cooked through then drain and allow for any moisture to evaporate.
2. Add 20g of butter to a pan, allow for it to melt before adding the bacon. The bacon will crisp and release fat in the pan.
3. Put the potatoes back in the empty pot and mash with a potato masher.
4. Add the crispy bacon along with all the oil and fat from the pan and the extra cubes of butter and fold through the potato.
5. Place the pot back on the stove on a low heat and then incrementally stir through the kale and hot milk.
6. Season with black pepper.
7. Put a pot of water on the stove and bring to a simmer. Add the Rookworst to the pot and cook for 15 minutes.
8. To serve, remove the Rookworst from the pot of water then slice and serve on top of a bed of the mashed potato. 

Ingredients

• Olive oil – 1tb sp.
• Brown onion (small diced) – 1
• Garlic cloves (fine minced) – 2
• Fresh rosemary (picked off the stem) – 2 sprigs
• Gotzinger’s American Rindless Bacon (diced) – 200g
• Pork and beef mince – 500g
• Ground black pepper – to season
• Tomato paste – 3tb sp.
• Red wine – 1 cup (250ml)
• Can of diced tomatoes – 1 (400g)
• Beef stock – 1L
• Dried bay leaves – 2
• Salt – to season
• Rigatoni – 500g
• Thickening cream – ½ cup (125ml)
• Parsley (finely chopped) – 1 bunch
• Parmesan (finely grated) – to serve

 Method

1. In a large pot heat the olive oil to a medium heat, then add the onion and garlic – cook until the onions are translucent.
2. Add the rosemary and bacon and cook until the bacon has gone slightly crispy.
3. Add the mince to the pot and break apart. Season with black pepper and cook until the meat is all coloured and most of the liquid has evaporated.
4. Stir through the tomato paste to coat the meat, then allow to cook for a few minutes until it start catching on the bottom of the pan.
5. Add the red wine to deglaze the pan, and using the spoon scrape off the parts which had started to catch on the bottom of the dish.
6. Add the can of tomatoes, followed by the beef stock and bay leaves.
7. Allow for the ragu to reduce on a simmer for 1-1.5 hours until the sauce has reduced and thickened.
8. Bring a pot of seasoned water to the boil, add the pasta and cook until al dente.

Ingredients

• Olive oil – 2tsp.
• Red onion, diced  – 1
• Asparagus, fine sliced  – 8
• Salt – to season
• Thickened cream – 300ml
• Eggs – 5
• Tasty cheddar cheese, grated – 55g
• Parmesan, grated – 30g
• Black cracked pepper – to season
• Gotzinger American Rindless Bacon - 12 rashes of bacon

 Method 

• Set the oven to 180°
• Heat olive oil in a pan to a low – medium heat, then add the diced onions and cook until they are translucent.
• Add the sliced asparagus and cook until they have slightly softened. Season lightly with salt then remove from heat and set aside.
• In a large bowl mix the cream, eggs, both cheeses and season lightly with salt and black cracked pepper.
• Stir the asparagus and red onion into the egg mixture.
• Create 6 squares about double the size of each muffin mould, then line the tray with each piece.
• Lay two pieces of bacon on top of each other and loosely create a coil and place into each cup in the tray then fill with quiche mixture – repeat until all 6 are filled.
• Bake for 35 minutes, remove from the oven and allow to cool down before removing from the muffin tray.

Ingredients

• Olive oil – 2tb sp.
• Brown onion (diced) – 1
• Garlic clove (minced) – 1
• Gotzinger Smallgoods Kransky Sausages (sliced into 2cm thick pieces) – 1 pack (4 sausages)
• Tomato paste – 2tb sp.
• Smoked paprika – 2 tsp.
• Vegetable stock – 1L
• Gnocchi – 500g
• 140g Kale (shredded)
• Parmesan to serve

 Method

1. Heat the olive oil in a large pot on a medium heat.
2. Add the onion and garlic and cook until the onions are translucent.
3. Add the Kransky slices to the pot and cook for a few minutes before adding the tomato paste and paprika – stir to coat all the ingredients and then cook for 3 more minutes.
4. Add the stock to the pot and bring to the boil.
5. Boil for 5 minutes before adding the gnocchi and kale, then cook for a further 5 minutes.
6. Serve in a bowl and with a generous sprinkle of parmesan on top.

Ingredients

• Gotzinger Smallgoods Big Cheese Kransky Sausages – 1 pack (4 sausages)
• Puff pastry – 3 sheets
• Pizza sauce – 12tb sp.
• Shredded Mozzarella – 250g
• Egg (beaten) – 1

 Method

Ingredients

• ­Plain flour – 2 cups
• Baking powder – 2 tsp
• Caster sugar – 1 tbsp
• Salt – pinch
• Eggs – 2
• Milk – 2 cups
• Butter – 35g
• Butter – 50g (5 x 10g portions)
• Bananas, sliced  – 3
• Gotzinger American Rindless Bacon – 400g
• Golden syrup – to serve

Method

1. In a large bowl, combine the plain flour, baking powder, sugar and salt.
2. In a separate bowl, mix together well the eggs, milk and melted butter.
3. Using a whisk, stir the wet mixture into the dry mixture until combined well to create the batter.
4. Put a small-medium sized fry pan onto a medium heat and add the first 10g of butter. Once melted pour about a cup full of batter into the pan.
5. Place several pieces of banana onto the pancake.
6. Flip the pancake once a few bubbles have risen to the surface of the pancake.
7. Cook for a further 2 minutes until both sides are golden.
8. Remove the pancake from the pan and repeat starting with another piece of butter until you have roughly 5 pancakes.
9. Heat a larger pan to a medium – high heat and add the bacon. Cook until it starts to become golden and crispy for about 5 minutes or so.
10. Serve the pancakes with a generous portion of bacon on top and drizzle with golden syrup.