Ingredients

• Olive Oil – 1 tbsp.
• Red Onion (Diced) – 1
• Garlic Cloves (Finely Sliced) – 2
• Chili Flakes – ½ tsp.
• Fennel Seeds – 2 tsp.
• Tomato Passata – 700g
• 400g Tin of Butter Beans (Drained) – 2
• Water – 700ml
• Honey – 1 tbsp.
• Cracked Black Pepper – to season
• Salt – to season
• Gotzinger Continental Franks (Sliced into 2cm pieces) – 1 packet
• Baby Spinach – 120g
• Poached Eggs – to serve
• Crusty Toasted Bread – to serve
• Parsley (Finely Chopped) – to garnish

Method

1. In a large pot, heat olive oil on a medium temperature.
2. Add onion, garlic, chili flakes and fennel seeds – cook until onions are translucent.
3. Add passata, beans, water and honey then season with salt and cracked pepper.
4. Increase the heat, and reduce the sauce for 25 minutes – stir regularly.
5. Add the pieces of Gotzinger Continental Franks to the pot and simmer for a further 10 minutes.
6. Prepare your eggs, toast and parsley.
7. In the last 5 minutes of cooking, add the spinach and stir through until it wilts in the sauce.
8. To serve, place a generous portion of the tomatoey bean stew into a bowl, top with your poached eggs, a side of crusty toasted bread and a sprinkle of parsley.

Ingredients

• German Bratwurst Sausages (Sliced in 1.5cm) size pieces – 1 pack (4 sausages)
• Puff Pastry – 1-3 sheets (depending on size and shape of your casserole dish)
• Mushrooms (Sliced) – 360g
• Brown Onion (Finely Sliced) – 1
• Garlic Cloves (Finely Sliced) – 2
• Cooking Cream – 170ml
• Butter – 40g
• Egg Yolks – 2 (Beaten)
• Flour – 2 tbl spoon
• Vegetable Stock – 180ml
• Thyme (Picked) – 1tspoon
• Rosemary (Picked) – 1tspoon
• Lemon juice – squeeze of half a lemon
• Pepper  - generous seasoning

Method

1. Set oven to 180°
2. Melt butter in a large and shallow casserole dish on the stove top.
3. Sauté onion and garlic in the butter on a low heat until the onion is translucent.
4. Increase heat slightly and add the German Bratwurst – cooking until lightly brown (about 10 minutes).
5. Add the mushrooms, herbs and pepper and cook for a further 10 minutes.
6. Lower the heat, add the stock and a squeeze of half a lemon.
7. Add the cooking cream and stir through well.
8. Mix the flour with a quarter cup of water until it is smooth. Add this to the dish, stir thoroughly to combine and the sauce will thicken over the heat (this will take a couple of minutes).
9. Turn off heat allow the mixture to stand for 10 minutes.
10. Add the pastry lid, brushing lightly with egg yolk, then bake the pie for approximately 30 minutes until the pastry is golden brown.
11. Remove from oven and allow to sit for 10 minutes before serving.

Ingredients

• Eggs (hard boiled, peeled and roughly chopped) – 2
• Mayonnaise – 2.5tbsp.
• Dijon Mustard – 1.5 tsp.
• Seeded Mustard – 1tsp.
• Cornichons (finely sliced) – 20g
• Cracked Black Pepper – to season
• Olive Oil – ½ tbsp.
• Gotzinger Smallgoods Black Pudding (sliced into 1.5cm slices) – ½ sausage
• Crusty Sourdough (toasted) – (cut on the diagonal) – 2 slices
• Chives (finely chopped) – 2tsp. to garnish

Method

1. In a medium sized bowl add the mayonnaise, both mustards and cornichons and mix well. Gently fold through the chopped egg and season with the cracked black pepper. Set aside.
2. In a medium size frying pan, heat olive oil then add the slices of black pudding. Cook the slices for roughly three minutes on each side. Remove from pan and place on a paper towel to absorb excess oil.
3. To assemble, spread a generous amount of the egg mixture onto each piece of toast, placing several pieces of fried black pudding on top and sprinkle with chopped chives – enjoy!

Ingredients

• Puff Pastry – 2-3 sheets of pastry
• Eggs (whisked into an egg wash) – 1-2
• Gotzinger Cheese Kransky Chipolatas – 1 pack (400g)
• Sesame Seeds – 1 tbsp.
• Tomato sauce – to serve

Method

1. Set the oven to 180°c.
2. Cut the first sheet of puff pastry down the center to make two rectangles.
3. Brush the first half sheet with egg wash and place three Cheese Kransky Chipolatas lengthways, about one centimeter in from the long edge of the pastry.
4. Fold the pastry lengthways in half over the sausages so the pastry edges meet then press down to form a tight seal. Using a knife, neatly divide into 3 portions. Gently press a fork onto the sealed edges of the pastry and trim any excess pastry with a knife. (leave about a 1cm edge).
5. Place on a lined baking tray. Repeat this process until all sausages are wrapped in pastry.
6. Brush each sausage roll with egg wash, then sprinkle with the sesame seeds.
7. Bake in the oven for 30 – 40 minutes until golden.
8. Serve with a generous dipping of tomato sauce.

Ingredients

• 12 Cafe Chipolata sausages

• 2 Tbsp olive oil

• 2 red onions, thinly sliced

• 1 tsp brown sugar

• 2 Tbsp balsamic vinegar

• 12 small dinner rolls, split

• 3 Tbsp Dijon mustard

• 12 flat-leaf parsley sprigs

Method

1. Heat oil in a nonstick frying pan over medium heat. Add onion stirring for 10 mins approx until caramelised.

2. Reduce heat to low, add balsamic vinegar and sugar stirring 3 - 5 mins coating until sugar has dissolved.

3. Transfer to a bowl. Cool.

4. Cook Cafe Chipolatas on a barbecue preheated to medium for 8-10 mins, turning until browned.

5. To serve, lightly pack each dinner roll with the caramelised onion. Add sausage, top with mustard and tuck in a sprig of parsley.

Crispy Kabana and Rosti Stacks

Kabana and Kale Gnocchi Bake

Mini Hot Dogs with Ham & Swiss Cheese

Ingredients

• Olive oil – 1.5 tbsp.
• Leek (Finely sliced) - 1
• Carrots (Peeled and diced) – 2
• Celery Sticks (Chopped) – 2
• Garlic cloves (Roughly chopped) – 2 
• Cracked Black Pepper – to season
• Fresh Rosemary – 1 tsp. (Leaves picked)
• Zest of Lemon - 1
• 400g Tinned Tomatoes – 2
• 400g Tinned Cannellini Beans (Drained) – 1 
• Gotzinger Continental Franks (Cut into 1.5cm pieces) – 1 pack
• Kale (stems removed and roughly chopped) – half a bunch
• Zucchini (Diced) – 1
• Chicken stock – 1 ltr
• Bay Leaf – 1
• Elbow Pasta – 150g
• Salt - to season
• Grated Parmesan – 1/2 cup
• Parsley (Finely chopped) – 1/2 cup

Method

1. Heat the olive oil in a large pot on a medium low heat. Add the leeks, carrot, celery and garlic, and allow to sauté for 5-10 minutes. 
2. Add the next ten ingredients. Bring to the boil, then reduce to a simmer with the lid on for 10 minutes. 
3. Add the pasta and cook for a further 10 minutes or until al dente. Season to taste.
4. Ladle into bowls and top with parmesan and parsley.

Ingredients

• 1 pack of Big Cheese Kranskies

• 500g of refrigerated tortellini

• 2 tbs olive oil

• 3 Garlic Cloves 

• 1 tbsp tomato paste

• 2 tbsp mixed Italian herbs

• 1 cup of chicken stock

• 1 tsp salt

• 1/3 cup of heavy cream

• 1/4 shaved parmesan

Method

1. Cook pasta according to packet directions.

2. Heat the oil in large frying pan over medium heat. 
3. Slice Cheese Kranskies.
4. Add Cheese Kranskies to frying pan and brown. Once brown remove to plate.
5. Keep frying pan on medium heat and add olive oil, garlic, and cook for 1 minute. Add tomato paste, herbs, chicken stock and salt. Bring to boil.
6. Reduce to simmer and add in cream.
7. Mix in Cheese Kranskies and pasta.
8. Serve and enjoy.

Ingredients

• ½ cup Gotzinger Spanish Chorizo, cut into 1cm pieces

• 2 cups roasted sweet potato, cubed

• 2 tbsp oil

• ½ tsp smoked paprika

• 2 tsp ground cumin

• pinch of salt

• ½ onion, diced

• 1 jalapeno pepper, finely diced

• 1 cup peppers, chopped into small pieces

• 1½ cups spinach

• 1½ tsp lime juice

• 1 tbsp coriandor 

• 1 avocado

Method

1. Preheat the oven to 175 degress.

2. In a food processor blend 1 avocado with 1 tbsp jalapeno, 1 tsp lime juice and a pinch of salt, cover and set aside in a bowl.

3. Sautee the chorizo in 1 tbsp oil, peppers and 1 tbsp of the diced jalapeno. Once onion becomes translucent (4-5 minutes) add in the spinach, ½ tsp lime juice and 1 tsp cumin. Cook for another minute and then set aside.

4. Add the sweet potato to pan and thoroughly mix. Create 3-4 dents in the mixture and crack an egg into each.

5. Place the pan in the oven and cook for 8-10 minutes. 

6. Remove from the oven and serve with the guacamole and wedges of lime.