Recipes

Gotzinger Bacon, Kale and Goats Cheese Frittata

Bacon, Kale & Goats Cheese Frittata

Serves 6

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. 

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Gotzinger Chorizo Hash

Chorizo Hash

Serves 2-3

Ingredients

  • ½ cup Chorizo Burger, cubed

  • 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.

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Kabana and Rosti

Crispy Kabana and Rosti Stacks

Serves 4 

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.


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Gotzinger Fine Liverwurst

Fine Liverwurst and Brie Toasted Baguette

Serves 1

Ingredients

  • Fine Liverwurst

  • 2 small baguette, sliced in half

  • Brie, sliced

  • Whole grain mustard

  • Lettuce

Method

  1. Spread wholegrain mustard on baguette

  2. Thickly spread with Fine Liverwurst

  3. Add lettuce

  4. Top with brie

  5. Toast on grill until golden and brie is melted

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Gotzinger Farmhouse Liverwurst

Old Farmhouse Liverwurst and Provolone Baguette

Serves 1

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

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Gotzinger Berliner Fleischwurst

Berliner Fleischwurst with German Paprika Sauce

Serves 4

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.

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Black Bean Stew

Brazilian Black Bean Stew

 

Serves 4

Ingredients

  • 1 packs Brazilian BBQ Bratssliced 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.

 

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Cheese Kransky recipe

Grilled Cheese Kransky Burrito

Serves 4

Ingredients

  • 1 pack Big Cheese Kransky

  • 200g can black beans

  • 2 tsp olive oil

  • 250g bottle char grilled capsicum strips

  • 3/4 cup chunky salsa

  • 4 large burritos

  • 1/2 head iceberg lettuce, shredded

  • 1 1/2 cups sour cream

  • 1 1/2 cups store bought guacamole

Method

  1. Heat black beans in a small saucepan. Remove from heat and drain off liquid.

  2. Heat 1 tsp of the oil in a non stick fry pan on medium heat and warm capsicum. 

  3. Add the capsicum and salsa to the black beans and return to low heat on stove. Do not boil.

  4. In a non stick frying pan on medium heat fry the Big Cheese Kranskies until golden and brown.

  5. Wrap burritos in foil and place in a 150°C oven for 20 mins or until warm.

  6. Spoon black bean mixture down the center of each burrito then position the Big Cheese Kransky over the mixture. Top with lettuce.

  7. Fold bottom of the burrito inward first then the sides to form a neat parcel. Serve with sour cream and guacamole.

 

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Spicy Sausage Skillet with Jalapeños

Spicy Sausage Skillet with Jalapeños

Serves 2

Ingredients

  • 1 packet Jalapeño and Cheese Brats, sliced

  • 2 tsp olive oil

  • ½ cup red onion, finely diced

  • 500ml bottle passata

  • 1 3/4 cup chicken broth

  • 1 jalapeño, sliced into rings

  • 200g uncooked penne pasta

  • 110g spreadable cream cheese

  • Salt and pepper to taste

  • Fresh parsley for garnish

Method

  1. Add olive oil, sausage and red onion to your skillet and turn the heat to medium-high. Cook for 5-6 mins, stirring occasionally, until the sausage begins to brown.

  2. Add the tomato passata, chicken broth, and jalapeños. Bring to a boil, then add the penne. Cover & reduce heat and simmer for 10 mins, or until the penne is tender.

  3. Stir in the cream cheese and season with salt and pepper to taste. Garnish with parsley. Serve hot.

 

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BBQ sausage roll with caramelised onion

BBQ Sausage Rolls & Caramelised Onions

Makes 12 

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.

 

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Chorizo, Chickpea & Baby Spinach Stew using Gotzinger Chorizo

Chorizo, Chickpea & Baby Spinach Stew

Serves 4

Ingredients

  • 1 packet Spanish Chorizo, sliced

  • 3 cups cooked rice

  • 1 Tbsp olive oil

  • 3 brown onions, finely chopped

  • 4 cloves crushed garlic

  • 1 tsp dried rosemary

  • 1 Tbsp tomato paste

  • ½ cup chicken stock

  • 1 tsp salt & pinch pepper

  • 280g tin crushed tomatoes

  • 280g tin chickpeas

  • 3 cups baby spinach leaves

Method

  1. Cook rice according to recipe on pack.

  2. In a large nonstick frying pan on medium heat add oil and chopped onions, cook until clear.

  3. Toss through Spanish Chorizo and cook until brown on both sides. Onion will start to darken in colour.

  4. Reduce heat and stir in garlic, rosemary, tomato paste and cook for 1 minute.

  5. Add stock, salt and pepper and chickpeas. Bring to boil then simmer on low heat for 10 mins.

  6. Fold through spinach leaves. Cook for 1 minute until leaves wilt.

  7. Serve on a bed of cooked rice.

 

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Traditional Hungarian Stew using Gotzinger American Rindless Bacon

Traditional Hungarian Stew

Serves 6 

Ingredients

  • 2 packs Hungarian Beef Debrecener

  • 3 slices American Rindless Bacon, diced

  • 1 large onion, diced

  • 1/8 cup Hungarian paprika

  • 3/4 tsp garlic powder

  • 1/8 tsp ground black pepper

  • 1/2 large yellow capsicum, diced

  • 400g can diced tomatoes

  • 85ml beef broth

  • 1 cup reduced-fat sour cream

  • 200g wide egg noodles

Method

  1. Place bacon in a deep skillet. Cook until evenly browned, (approx 10 mins). Drain and reserve the drippings. Add onions to the bacon. Cook until translucent. Remove skillet from heat and stir paprika, garlic powder, and pepper into bacon mixture. Transfer the mixture into a large stockpot.

  2.  Heat a small amount of reserved bacon drippings in skillet over medium-high heat and cook Hungarian Beef Debrecener in batches until evenly browned adding bacon drippings for each batch as needed. Cut cooked sausages into bite-sized pieces add to bacon mixture.

  3. Add reserved bacon drippings in the skillet; cook capsicum until softened; drain on a plate lined with paper towels. Add to bacon mixture.

  4. Add tomatoes and beef broth to the stockpot with bacon mixture and place over medium-high heat. Bring to a simmer then reduce heat to medium-low. Remove lid and cook until stew begins to thicken, stirring occasionally, about 30 mins. Stir sour cream into stew just before serving.

  5. Cook egg noodles uncovered in boiling, salted water until cooked but firm (approx 5 mins). Drain well. Ladle stew over noodles to serve.

 

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