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

• 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

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 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

• 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

• 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.