Ingredients

• 2 packs of Curry Chicken Sausages cut into 1½cm pieces diagonally

• 4 ½ cooked cups basmati rice

• 2 Tbsp vegetable oil

• 2 med brown onions, finely chopped

• 3 cloves minced garlic

• 2 tsp minced ginger

• 2 tsp curry powder

• 2 tsp ground coriander

• 2 sachets tomato paste

• 1 cup chicken stock

• 400ml tin light coconut milk

• 1 small sweet potato cut into ½ cm cubes

• ½ tsp salt

• ½ cracked black pepper
• 175g tub light natural yogurt
• 1 cup roughly chopped coriander for garnish

Method

1. In a large non-stick pan on medium heat, add 1 tablespoon of oil and brown the sausage pieces on both sides. Place in a holding dish.

2. In another large non-stick fry pan on low heat add the remaining tablespoon of oil and fry the onions, garlic and ginger until the onions are transparent. Add the remaining spices and stir for another minute until aromatic. Stir in the tomato paste, chicken stock, coconut milk and sweet potato cubes. Bring to the boil, reduce to a simmer and cook covered for approximately 10-12 minutes or until the sweet potato is tender.

3. Gently fold the cooked sausage pieces through the curry sauce.

4. Serve the curry into bowls on a bed of basmati rice with a scoop of natural yogurt and a scatter of chopped coriander on each.
   

Ingredients

• 2 Knackwursts, diced

• 1 Large baguette

• 5 Large eggs

• 1/3 Cup heavy cream

• ¾ Cup grated cheddar cheese

• 2 shallots thinly sliced

• Salt and pepper to taste

• ½ Tbsp butter

Method

1. Pre heat oven to 170°C.

2. In a pan add butter, fry Knackwurst

   until brown then set aside.

3. In a medium bowl beat eggs and cream together, then fold in knackwurst, cheese and shallots.

4. Cut a long rectangle through the top of the baguette.

5. Partially remove the inside bread from

   the baguette.

6. Spoon the mixture into baguette and

   sprinkle with salt & pepper.

7. Bake for 25 minutes at 170°C.

8. Cut and serve warm.

Ingredients

• 1 pack Honeywurst, 1.5cm slices

• 4 cups long grain rice, cooked

• 4 tsp oil plus

• 10 shallots sliced, 2cm slices (1/2 for garnish)

• 1 red capsicum, cubed finely

• 1 cup fresh bean sprouts

• 2 Tbsp Ketjap Manis
  (readily available from grocery shops)

• 4 fried eggs

Method

1. Cook rice according to packet recipe.

2. In a large non stick frying pan add one teaspoon oil and cook Honeywurst on both sides until golden. Transfer to dish. Keep warm.

3. Using the same pan on medium heat, heat remaining oil. Add shallots, capsicum and cook for 2 mins. Add the cooked rice, Honeywurst, sprouts, Ketjap Manis and gently mix and heat through.

4. Spoon the rice mixture into 4 serving bowls. Cover with foil to keep hot.

5. Fry eggs with a little oil in a non stick pan. Place a fried egg on the top of each rice bowl and garnish with extra shallot and drizzle lightly with Ketjap Manis.

Ingredients

• 1 cup Diced Bacon

• 4 cups (loosely packed) raw kale (stems removed)

• 2 cups cooked and cubed sweet potato

• 8 eggs

• 3/4 teaspoon salt

• black pepper 

• 100g goats cheese

Method

1. Preheat the oven to 200 degrees.

2. Cook bacon on medium heat in an oven safe pan until it is beginning to crisp, about 5 minutes. Add shallot and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it through. Put on a lid and steam until tender. Remove the lid and add the cooked sweet potato to warm through. 

3. Wisk eggs with salt and pepper. Pour evenly over vegetables. Crumble the goat cheese over the top. 

4. Place pan in oven for 10-15 minutes, until puffed up and golden on the outside and firm on the inside. 

5. Allow the frittata to rest for 5-10 minutes before slicing. 

Ingredients

• 2 sticks Pepperoni Kabana, sliced

• 6 medium Desiree potatoes, peeled and halved

• 1 egg whisked

• 1 clove garlic crushed

• 1 tsp paprika

• 2 Tbsp plain flour

• Pinch salt and cracked pepper

• Rice bran oil for shallow frying

• 3 cups rocket

• Olive oil (optional)

Method

1. Heat oven to 150°C

2. In a non stick frying pan on medium heat, cook kabana slices on both sides until golden. Transfer to oven on a separate plate.

3. Peel and halve potatoes then par boil in boiling salted water for approximately 7 mins. Drain and cool enough to handle.

4. Grate potatoes and place in mixing bowl. Add the egg, garlic, paprika, flour, S&P and mix well.

5. In a non stick frying pan, heat enough oil on medium heat for shallow frying. Using 1/4 of the potato mixture. Cook pancake style, 3 mins on each side until golden.

6. To assemble - Place one rosti on each plate, then arrange kabana on top. Place small handful of rocket on over kabana and drizzle with olive oil.

Ingredients

• Old Farmhouse Liverwurst

• 1 small baguette, sliced in half

• Whole egg mayonnaise

• Dijon mustard 

• Red onion, thinly sliced

• 2 slices of mozzarella cheese

• Cracked black pepper 

Method

• Spread Dijon and mayonnaise on baguette

• Thickly spread with Liverwurst

• Add cracked black pepper

• Top with red onion

• Add mozzarella cheese and serve

Ingredients

• 300g Berliner Fleischwurst, cubed

• 3 capsicums, in 2cm pieces

• 100g onions, finely chopped

• 1 clove of garlic, crushed

• 200g tomatoes

• 5 Tbsp tomato ketchup

• 3 Tbsp sour cream

• 1 tsp basil

• 1 tsp oregano

• 3 Tbsp olive oil

• 250g rice

• Sea salt and cracked black pepper

Method

1. Add capsicums, onions, garlic, olive oil and 2 litres of water to a pot.

2. Heat until softened.

3. Add Berliner Fleischwurst and remaining ingredients. Cook for a further 15 mins until stewed. 

4. Serve over rice.

Ingredients

• 1 packs Brazilian BBQ Brats, sliced 1.5cm diagonally

• 250g dried black bean, soaked overnight, then drained

• 100g American Rindless Bacon, cut into slices

• 500g pork rib

• 500g pork shoulder, cut into 5cm cubes

• 3 onions, chopped

• 4 garlic clove, finely chopped

• Pinch of chilli flakes

• Olive Oil for cooking

• 2 bay leaf

• 2 tbsp white wine vinegar

Method

1. Heat a large heavy-based saucepan with a fitted lid, add the American Rindless Bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, Brazilian Brats and pork shoulder. Season each batch with salt and pepper.

2. Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.

3. Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hour.

4. Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.