Ingredients

• 3 Rookworst, sliced

• 900g potatoes, chopped

• 500g butternut squash, chopped

• 250g sweet potatoes, chopped

• 3 large carrots, chopped

• 2 large parsnips, chopped

• 1 large turnip, chopped

• 1 large leek, finely chopped

• 1 brown onion, finely chopped

• 500g cabbage, finely chopped

• ½ cup unsalted butter

• Salt and pepper

• ½ cup chopped fresh
  parsley leaves

Method

1. Place the chopped vegetables in a large stock pot, add water to cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 mins.

2. Grill sliced Rookworst until browned.

3. Drain and mash the vegetables. Add the butter and parsley.

4. Serve with the grilled Rookworst.
   

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.
   

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 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

• 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.

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.