Ingredients

• 1 cup Diced Bacon

• 4 cups (loosely packed) raw kale (stems removed)

• 2 cups cooked and cubed sweet potato

• 8 eggs

• 3/4 teaspoon salt

• black pepper 

• 100g goats cheese

Method

1. Preheat the oven to 200 degrees.

2. Cook bacon on medium heat in an oven safe pan until it is beginning to crisp, about 5 minutes. Add shallot and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it through. Put on a lid and steam until tender. Remove the lid and add the cooked sweet potato to warm through. 

3. Wisk eggs with salt and pepper. Pour evenly over vegetables. Crumble the goat cheese over the top. 

4. Place pan in oven for 10-15 minutes, until puffed up and golden on the outside and firm on the inside. 

5. Allow the frittata to rest for 5-10 minutes before slicing. 

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

• 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

• 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

• 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.