Recipes

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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Franks and Potato Bake

Franks and Potato Bake

Serves 5

Ingredients

  • 1 packet Continental Franks, sliced in 2cm pieces

  • 3 large potatoes, sliced

  • 6 strips American Rindless Bacon, chopped

  • 40g unsalted butter

  • ½ bunch shallots finely sliced

  • 2 Tbsp plain flour

  • ½ tsp each salt & black pepper

  • Pinch of nutmeg

  • 2 cups milk

  • 2 cups cheddar cheese, grated

Method

  1. Cook potatoes in boiling salted water. Strain.

  2. Preheat oven to 180°C

  3. In a large nonstick frying pan over medium heat, fry American Rindless Bacon until crisp. Remove bacon and transfer to plate.

  4. In the same pan on medium heat, fry Continental Franks until brown. Set aside.

  5. In a medium saucepan over low heat, melt butter until just starting to bubble then add the shallot. Cook for one minute. Add the flour, nutmeg, salt and pepper. Stir for another minute enabling flour to cook a little then add the milk. Keep stirring until sauce thickens. Remove from heat. Fold in cheese and bacon pieces.

  6. In a baking dish, layer potato slices, then Continental Franks pieces then cover in sauce. Sprinkle
    with cheese.

  7. Bake for 45 mins until golden. Serve with green salad.

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Baked Kassler on Cranberry Brown Rice

Baked Kassler on Cranberry Brown Rice

Serves 4

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.

       

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    Broccoli, Bacon & Brown Rice Fritters

    Broccoli, Bacon & Brown Rice Fritters

    Serves 4

    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.

     

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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 Rolls & Caramelised Onions

    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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    Gotzinger Kransky with Dutch Potatoes & Beans

    Kransky with Dutch Potatoes & Beans

    Serves 5 

    Ingredients

    • 4 Kransky sausages

    • 1kg potatoes, scrubbed & cubed

    • 5 tbs olive oil

    • 2 capsicums, diced

    • 2 medium yellow onions, cubed

    • 4 handfuls fresh green beans

    • 2 tsp salt

    • 1 tsp pepper

    • 2-3 tsp pomegranate molasses

    Method

    1. Cook potatoes in boiling water for 10 mins, until cooked but not falling apart. Drain and set aside.

    2. Heat 1 tbs of oil in a large heavy skillet over medium-high heat. Add sausages, flipping occasionally, until browned on both sides. Transfer to a bowl and set aside. Keep the skillet for the capsicums and onions.

    3. Put an additional tbs of oil in the skillet. Add the onions, capsicums and cook, until they are softened and browned in spots, about 7 mins. Remove from heat but keep on the stove.

    4. Blanch green beans. Drain and set aside.

    5. Add sausages, green beans and potatoes to the skillet with the onions and capsicums. Drizzle 3 tbs olive oil and pomegranate molasses on top. Season with 1 tsp salt and ¾ tsp pepper. Toss everything gently to combine, over a medium flame, until heated through. Serve.

     

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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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    Wood smoked kabana

    Kabana and Kale Gnocchi Bake

    Serves 4 

    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.

     

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    New York Street Cart Hot Dogs

    New York Street Cart Hot Dogs

    Serves 6

    Ingredients

    • 6 New Yorker Hot Dogs

    • 2 Tbsp olive oil

    • 2 medium onions, cut sliced

    • 2 Tbsp honey

    • 1/2 tsp ground cinnamon

    • 1/2 tsp chilli powder

    • ¼ cup tomato ketchup

    • 1/2 tsp salt

    • ¼ tsp black pepper

    • 6 Hot Dog buns

    • 400g sauerkraut

    • Seeded mustard

    Method

    1. Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft.

    2. Stir in the honey, cinnamon, chilli powder and cook for 1 minute. Add the ketchup, water, salt and black pepper. Simmer for 10 mins until sauce thickens. Cool. 

    3. Simmer New Yorker Hot Dogs in hot water until heated through.

    4. Cut buns along top lengthways without cutting through to bottom. Spread the bottom half of each bun with mustard and top each hot dog with onion sauce and sauerkraut.

     

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