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

• 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.

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

• 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

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 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.

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.

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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