Recipes

Potato, Green Pea and Cheddar Rosti Served with Rookworst

Potato, Green Pea and Cheddar Rosti Served with Rookworst

Who doesn’t love a crispy potato rosti? To make it even better we have added baby green peas and tasty cheddar and topped it with Götzinger’s delicious smoky Rookworst sausage. It just doesn’t get much better than that.

Serves 1

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. 
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Kransky Stroganoff with Pasta

Kransky Stroganoff with Pasta

A creamy and smoky bowl of Kransky Stroganoff served with pasta is the perfect weeknight dinner! So easy to cook and just so delicious!

Serves 4

Ingredients

  • Olive oil – 2tbsp
  • Brown onion (sliced) – 1
  • Small white cup of mushrooms (sliced) – 200g
  • Sweet paprika – 2tsp
  • Cracked black pepper – to season.
  • Beef stock – 1.5 cups
  • Plain flour – 1.5tbsp
  • Götzinger Kransky Sausages (sliced) – 4 sausages
  • Salt – to season
  • Sour cream – ½ cup
  • Fresh chives (chopped) – 2tbsp

 Method

  • Heat a large frying pan to medium heat, then add the olive oil followed by the sliced onions. Cook the onions until they are soft and translucent.
  • Add the sliced mushrooms to the pot, followed by the paprika, and season with pepper. Stir and cook until the mushrooms have softened and gained colour.
  • Add 1 cup of the beef stock to the pan and bring to a simmer for 5 minutes.
  • Mix the flour into the last ½ cup of beef stock – ensure there are no lumps of flour in the liquid.
  • Stir the flour and stock mixture into the simmering pan. This will help to thicken the sauce.
  • In a separate fry pan, cook the sliced Kransky (use a touch of olive oil if your pan is not non-stick).
  • Ensure you turn the sausages and after 3-5 minutes once both sides of the sausages have gained colour, add the sausages to the mushroom sauce.
  • Stir the sour cream into the sauce and ensure the sauce is simmering again.
  • Bring a large pot of water to a boil – season with salt. 
  • Cook the pasta in boiling water until al dente, then strain the water and fold the pasta into the sauce.
  • To serve, spoon a portion into a bowl and garnish with chives. 
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Mini Cheese Kransky Burrito Dippers

Mini Cheese Kransky Burrito Dippers

Dip and dive into this Tex-Mex-inspired recipe. Mini Cheese Kransky Burrito Dippers are so fun and tasty – perfect to serve when entertaining at home.  

Serves 10

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. 
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Mini Chipolata Hotdogs with Apple Cider Onions

Mini Chipolata Hotdogs with Apple Cider Onions

A fun snack size hotdog perfect for entertaining!

Serves 7

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. 
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Roast Pumpkin Goats Cheese and Kabana Quiche

Roast Pumpkin Goats Cheese and Kabana Quiche

Nothing is more satisfying that a slice of home-made quiche! This Roast Pumpkin, Goats Cheese Quiche is so delicious and the perfect meal for a weekend lunch with friends and family!

Serves 4

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.
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    French Onion Soup with German Bratwurst

    French Onion Soup with German Bratwurst

    This is a tale of two classics meeting in one recipe – French Onion Soup with German Bratwurst. We might have put a twist on this traditional French dish, but don’t worry we still kept the delicious toasted baguette with gruyere on top to soak up all the beautiful flavours!

    Serves 6

    Ingredients

    • Unsalted butter – 100g
    • Brown onions (fine sliced) – 900g
    • Salt – to season
    • Cracked black pepper – to season
    • Dry white wine – 1 cup
    • Plain flour – 2tb sp.
    • Beef stock – 1.5L
    • Fresh thyme (picked) – 3-5 sprigs
    • Dried bay leaves – 2
    • French baguette stick (sliced on the diagonal into 1inch slices) – 12 pieces
    • Gruyere cheese – 180g (sliced into 12 x 15g pieces)
    • Olive oil – 1/2tb sp.
    • Götzinger Smallgoods German Bratwurst – 4 sausages

     Method

    1. Heat the oven to 180°.
    2. In a large pot, melt the butter on a low-medium heat. Once the butter has melted add the sliced onions. Season with salt and pepper and slowly cook for 1 hour – stir regularly.Turn up the heat and add the white wine. Allow to bubble away for a few minutes and stir so that the wine to deglazes the pan.
    3. Reduce the heat again and stir through the flour and cook for a further 2 minutes.
    4. Pour in the beef stock and add 3 sprigs of picked thyme and bay leaves. Put the lid on the soup and cook on a low medium heat for 30 minutes.
    5. Place the sliced bread pieces onto a lined baking tray and bake for 10 minutes until slightly toasted.
    6. Remove the bread from the oven and top each piece of bread with 15g of gruyere cheese and place back in the oven until the cheese is melted and golden (roughly 10 minutes).
    7. Heat the olive oil in a pan on medium heat and grill the German Bratwursts for roughly 10 minutes – turn regularly.
    8. Remove the sausages from the pan and slice them on the diagonal into 11-inch thick pieces and add to the soup.
    9. To serve, ladle a generous amount of the French onion soup and bratwursts into a bowl and top with two slices of baguette with melted gruyere. Garnish with picked fresh thyme leaves. 
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    Ham, Brie and Cranberry French Toast

    Ham, Brie and Cranberry French Toast

    Have let over Christmas Ham? Try making this special French Toast filled with left over Christmas Ham, brie and cranberry sauce. It’s a beautiful combination of sweet and savory.

    Serves 1

    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.
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    Ham, Mango and Macadamia Salad

    Ham, Mango and Macadamia Salad

    The freshest most Summery way to use up left over Christmas Ham.

    Serves 4

    INGREDIENTS

    • Olive oil – 2tsp.
    • White wine vinegar – 2tsp.
    • Maple syrup – 1tsp.
    • Seeded mustard – ½ tsp.
    • Dijon mustard – ½ tsp.
    • Salt – to season
    • Gem lettuce (leaves washed and torn) – 3 whole lettuces
    • Macadamia nuts (toasted) – 80g
    • Ham (diced) – 150g

    METHOD

    •   Create a salad dressing by combining the olive oil, white wine vinegar, maple syrup, seeded mustard, Dijon mustard and season with salt.
    • To complete the salad, toss the lettuce leaves, macadamia nuts, diced ham with the dressing and serve.  
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    Ham, Mustard and Leek Quiche

    Ham, Mustard and Leek Quiche

    A beautiful way to use up leftover Christmas Ham. This recipe is perfect to share with family and friends in those relaxing days after Christmas.

    Serves 4-5

    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.
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    Bacon, Brie and Cranberry Puffs

    Bacon, Brie and Cranberry Puffs

    A delicious little air fried puff filled with oozy melted brie, crispy bacon bits and sweet cranberry sauce! These make for the perfect entertaining treat this silly season!

    Serves 24 pieces

    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.  
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    German Brat Cups

    German Brat Cups

    A taste of German in one little cup!

    Serves 12

    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.  
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    Black Pudding with Smashed Devilled Eggs Canapé

    Black Pudding with Smashed Devilled Eggs Canapé

    A beautiful addition to any dinner party. An indulgent bite of Black Pudding in a bed of creamy smashed devilled eggs, cradled in a crispy bread cup.

    Serves 12 portions

    Ingredients

    • Unsalted butter (melted) – 100g
    • Sliced bread (of your choice) – 12 slices
    • Eggs (hard-boiled, peeled and roughly chopped) – 4
    • Mayonnaise – 5tb sp
    • Dijon Mustard – 3 tsp
    • Seeded Mustard – 3tsp
    • Cornichons (finely sliced) – 40g
    • Cracked Black Pepper – to season
    • Götzinger Smallgoods Black Pudding (sliced into 12 pieces) – 300g
    • Olive oil – ½ tbsp
    • Fresh chives (fine chopped) – 10g

     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. Remove from the oven once ready and set aside.
    • In a large bowl, combine the eggs, mayonnaise, Dijon mustard, seeded mustard, and cornichons and season with cracked black pepper.
    • Heat the olive oil in a medium-sized pan then add the black pudding pieces. Cook for 5-10 minutes turning regularly.
    • To assemble the canapés, scoop 1tbsp. of the smashed devilled eggs mix into each toast cup. Top with a piece of black pudding and garnish with chopped chives and serve. 

     

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