Ingredients

• White potatoes (grated) – 250g
• Green baby peas (defrosted and smashed) – ½ cup
• Cheddar cheese (grated) – ½ cup
• Eggs – 2
• Salt and pepper– to season
• Götzinger Rookworst – ½ Rookworst
• Olive oil – 2tbsp
• Chive (fine chopped) – to garnish

 Method

 Put a medium size pot of water on the stove and bring to a simmer.

• Combine the grated potatoes and smashed peas. Squeeze out any excess liquid from the vegetables and discard of the liquid.
• Add the cheese and eggs to the mix, season with salt and pepper and combine well.
• Place the Rookworst in the simmering water and cook for 5 – 8 minutes until heated through then remove and set aside.
• Heat a large pan to a medium heat and add the olive oil.
• Take large fistfuls of the vegetable mixture, squeeze out any extra liquid again and then add half the mixture to the pan.  Flatten out the mixture and allow for the fritter to get crispy on one side for roughly 1-2 minutes before flipping. Remove and drain excess oil on a paper towel. Repeat with the rest of the mixture.
• Slice the Rookworst into inch thick pieces.
• To serve, stack the rosti, then top with slices of Rookworst and garnish with chives. 

Ingredients

• Mini flour tortilla – 10 pieces
• Salsa (however spicy you’d like it) – 10 tbsp
• Götzinger Cheese Kransky Chipolatas – 10 pieces
• Shredded tasty cheese – 1 cup
• Avocado – ½
• Sour cream – ½ cup
• Juice of a lime – ½ lime
• Agave syrup or honey – 1tsp.
• Ground cumin – ¼ tsp.
• Sweet paprika – ¼ tsp.
• Pepper – to season
• Salt – to season
• Lime (cut into wedges) – to serve

 Method

• Set the oven to 180°c.
• Take a mini tortilla and smear 1tbsp of salsa on one side. Place a cheese Kransky chipolata in the middle on top of the salsa and wrap the tortilla like a burrito. Repeat for the other 9 portions.
• Place the mini burritos onto a lined tray and sprinkle the cheese over the top.
• Bake in the oven for roughly 20 minutes or until the cheese has created a golden crispy shell over the top of the burritos.
• Remove the mini burritos from the oven and serve with the avocado dip and slices of fresh lime.
• While the burritos are in the oven, combine the avocado, sour cream, lime juice, agave, cumin, paprika and season with salt and pepper. 
• Remove the mini burritos from the oven and serve with the avocado dip and slices of fresh lime. 

Ingredients

• Unsalted butter – 50g
• Brown onions (fine sliced) - 2
• Salt – to season
• Pepper – to season
• Apple cider – 100ml
• Olive oil – 1tsp.
• Götzinger’s Café Chipolatas – 14 pieces (roughly one 400g pack)
• Small (roughly 10-15cm long) mini hot dog rolls (sliced down the center) - 7

 Method 

• Melt the butter in a large pan on low heat, then add the sliced onions and season with salt and pepper. Cook for roughly 40 minutes until the onions are soft and deep caramel colour – stir regularly.
• Once the onions are the desired colour, turn up the heat slightly and add the apple cider. Stir and cook for 10 minutes.
• Heat a medium-sized pan and add olive oil followed by the chipolatas – turn regularly. Cook for 5 minutes or until the sausages are golden on the outside.
• Place 2 of the chipolatas into each roll and top with the cider onions to serve. 

Ingredients

• Pumpkin (skin removed and diced 1x1inch) – 300g
• Olive oil – 2tb sp.
• Salt – to season
• Cracked black pepper – to season
• Unsalted butter – 30g + extra to for the baking tin.
• Brown onion (sliced) – ½
• Short crust pastry – 1.5 sheets.
• Götzinger Wood Smoked Kabana (sliced into 2cm thick pieces) – 200g
• Eggs – 5
• Thickened cream – 300ml
• Goats cheese – 70g

Method 

1. Heat the oven to 180°
2. Scatter the cubes of pumpkin on a lined tray, then drizzle the olive oil over the top. Season with salt and pepper and toss.
3. Put the tray in the oven for 30-40 minutes until the pumpkin is soft and golden.
4. In a fry pan, melt the butter and add the onions.
5. Cook on a low – medium heat until the onions are soft and translucent – season with salt.
6. Remove the pastry from the freezer and allow for it to thaw.
7. Soften the extra butter in the microwave (until it is soft not melted), then brush the inside of the baking tin until all the inner surfaces are brushed with butter.
8. Line the tin with the thawed pastry, and over lap any gaps with the extra half sheet of pastry- press down to mold any seems together. Carefully remove any overhanging pastry from the edges of the tin.
9. Doc the pastry by pressing small holes into the pastry base with a fork. Line the pastry with baking paper and then fill with the baking beads.
10. Bake the pastry for 15 minutes.
11. Remove the pastry from the oven then remove the beads and baking paper.
12. Fill the empty pastry shell with the onion, pumpkin and pieces of kabana.
13. Whisk the eggs and the cream together in a large bowl, and season with salt and pepper.
14. Pour the quiche mixture into the tart shell till it is full but not overflowing.
15. Dot pieces of the goats cheese on top of the quiche.
16. Bake in the oven for 35 minutes.
17. Remove from the oven and allow to rest for 5 minutes before serving.

INGREDIENTS

• Cranberry sauce – 1tb sp.
• Sandwich bread – 2 slices
• Brie (sliced) – 80g
• Ham – 80g
• Egg – 1
• Milk – 30ml
• Salt – to season
• Unsalted butter – 20g

 METHOD

•  Spread the cranberry sauce onto one piece of bread. On the other piece place the slices of brie followed by slices of ham. Put the slice of bread with cranberry sauce on top.
• In a large bowl, mix the egg and milk and season with salt.
• Dunk the sandwich in the egg mixture and ensure the bread is fully soaked.
• In a medium sized pan melt the butter, then add the soaked sandwich to the pan and place a lid over to circulate the heat.
• Flip the sandwich once the first side is golden brown.
• Remove from the pan to serve once both sides are golden brown and the egg mixture has cooked through.

Ingredients

• Unsalted butter (melted) – 30g
• Shortcrust pastry – 2 sheets.
• Unsalted butter – 15g
• Leak (fine sliced) – 1
• Eggs (beaten) – 5
• Thickened cream – 300ml
• Cheddar (grated) – 55g
• Parmesan (grated) – 30g
• Ham (diced) – 250g
• Seeded mustard – 1tb sp.
• Salt – to season
• Pepper – to season

Method

• Heat the oven to 180°C.
• Brush a 24 x 3.5cm tart tin with melted butter then drape the softened pastry over the tin and press down gently to line. Any overlapping pastry should be molded together and the edges that hang over the tin trimmed.
• Dock the pastry base (pricking with a fork) then line with baking paper and fill with baking beads. Bake for 15 minutes before removing from the oven and removing the baking beads and baking paper.
• Melt the butter in small fry pan and then add the sliced leak and cook until the leak has softened down.
• In a large mixing bowl, combine the eggs, cream, cheddar, parmesan, leek, diced ham and seeded mustard and season with salt and pepper. Mix well.
• Pour the mixture into the pastry shell and bake for 35 – 40 minutes until the quiche is set and the top is golden.
• Remove from the oven and allow to sit for 10 minutes before serving.

Ingredients

• Götzinger’s American Rindless Bacon (sliced into 2cm pieces) – 400g
• Puff pastry – 4 sheets
• Egg (whisked) – 1
• Cranberry sauce (with whole cranberries) – 25 x 1/2tsp
• Brie – 250g (cut into 25pieces)

 Method

• In a medium sized pan, cook the bacon pieces until crispy – set aside to cool on paper towel to drain any excess oil.
• Thaw the puff pastry sheets and cut each sheet in half, then each half into 3. You should have 24 rectangles.
• Brush each rectangle with the whisked egg.
• To assemble each puff, put ½ tsp. of cranberry sauce in the center of each rectangle, followed by a piece of brie and 1tb sp. of crispy bacon. Gently bundle up the edges of the pastry and twist the pastry to seal the puff (similar to a dumpling). Cut off any excess pastry.
• Brush each puff with egg wash and bake in the air fryer at 180°c for 20 minutes.
• Remove from air fryer once golden brown and serve.  

Ingredients

• Unsalted Butter (melted) – 100g
• Sliced bread (of your choice) – 12 slices
• Olive oil – 1tsp.
• Götzinger German Bratwurst – 1 x 400g pack
• Sauerkraut – 12tb sp.
• German mustard – to serve
• Fresh picked parsley – to garnish

 Method 

• Heat the oven to 180°
• Take a 12-piece cupcake tin and brush each mold with butter.
• Using a round cookie cutter, cut out large a large circle from each slice of bread. The cookie cutter must be large enough to cut out large a perfect circle with no crusts within the circle (one circle per slice).
• Press each circular piece of bread into the molds to create a small cup. Brush with melted butter and bake in the oven for 20 minutes or until golden brown.
• Add the olive oil to a medium sized pan and turn to a medium heat. Cook the German Bratwursts in the pan (turn regularly) for 10 – 15 minutes until golden brown and heated internally.
• Remove the bread cups from the oven
• Drain the sauerkraut in a bowl with a paper towel. Fill each bread cup with 1tbsp. of sauerkraut.
• Slice the German Bratwurst sausages into 3 which will equal 12 pieces total.
• Top each cup with a piece of sausage, a small squeeze of German mustard and garnish with a parsley leaf.