Ingredients

• 1 packs Brazilian BBQ Brats, sliced 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.

Ingredients

• 4 x 1.5cm thick slices of Kassler

• 1 1/2 cups brown rice

• 1 Tbsp olive oil

• 2 Tbsp maple syrup

• 1/2 cup dried cranberries

• 1/4 cup roughly chopped mint

• 20g unsalted butter

• 1/2 cup toasted pecans, chopped

• Steamed green beans and wholegrain mustard, to serve

Method

1. Cook rice as per instructions on pack.

2. Brush Kassler with oil. Fry in a large, non-stick frypan, on medium heat for 1-2 mins each side until lightly browned.

3. Set Kassler aside. Drain excess oil from pan and reduce heat to low. Add maple syrup and warm through. Return meat to pan and coat with maple glaze.

4. To the cooked drained rice, add cranberries, mint, butter and pecans and toss to combine.

5. Serve with Kassler, green beans and wholegrain mustard.

    

Ingredients

• 4 American Rindless Bacon rashers chopped

• 2 x 400g cans cannellini beans, mashed

• 200g steamed broccoli, chopped

• 3 cups cooked brown rice

• ½ cup grated mozzarella

• 1 egg, lightly beaten

• ¼ cup chopped basil leaves

• 2 Tbsp olive oil

• Tomato chutney, to serve

• Sea salt & black pepper

Ingredients

1. Cook bacon at high heat on non-stick pan until golden.

2. Add mashed cannellini, broccoli, brown rice, salt, pepper, mozzarella, egg, bacon and basil in a bowl and mix well to combine.

3. Shape 2 Tbsp of mixture into fritters and refrigerate for 20 mins.

4. Cook fritters in large frying pan over medium heat and cook fritters until golden.

5. Serve with green salad and chutney.

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

• 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

• 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.

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.

Ingredients

• 2 Wood Smoked Kabanas, cubed

• 200g pack curly kale, shredded 

• 400g pack pre-made potato gnocchi

• 1 Tbsp olive oil

• 1 small onion, finely chopped

• 1 bottle of passata

• Handful fresh torn basil leaves 

• 100g mozzarella, grated

Method

1. Heat the oven to 200°C

2. Cook gnocchi according to packet instructions. Keep warm.

3. In a large non stick frying pan on medium heat add oil. Cook onions until clear.

4. Add Wood Smoked Kabana and brown, tossing through the onion. 

5. At this stage the onions will caramelize.

6. Add passata and basil leaves and simmer for 3 mins.

7. Toss the kale and gnocchi through mixture, then transfer to a large ovenproof dish.

8. Sprinkle with the mozzarella cheese then bake until golden. Approximately 20 mins.