Ingredients

• 1 Black Pudding, chopped into 1.5cm cubes

• 800g cold mashed potato

• 1 bunch shallots,
  finely sliced

• Salt and cracked black pepper to season

• 4 Tbsp plain flour

• 4 - 5 Tbsp rice bran oil,
  plus 2 extra Tbsp

• 5 eggs

• Tomato chutney and
  rocket to serve

Method

1. Shallow fry Black Pudding cubes in
   a frying pan on medium heat until browned. Use paper towel to drain any excess oil. Cool.

2. Mix the mashed potato, one beaten
   egg and shallots with seasoning,
   then carefully fold in the Black
   Pudding pieces.

3. Shape into 8 patties and dust in
   the flour.

4. Heat the rice bran oil in a large non-stick frying pan on medium heat and cook the
   potato cakes until golden and crispy. Remove from the pan and keep warm.

5. Heat the extra oil in the frying pan, then fry the eggs as you desire.

6. Serve two Black Pudding cakes per person, topped with a fried egg and
   a dollop of tomato chutney.

7. Garnish with rocket.

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 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

• 7kg whole smoked leg ham, on the bone
• 500ml (2 cups) fresh squeezed orange juice
• Whole cloves, to stud
• 125g (3/4 cup, lightly packed) brown sugar
• 170g (1/2 cup) orange marmalade
• 1 teaspoon Chinese five spice
• 2 ½ tablespoons Dijon mustard

Method

1. Place an oven shelf in the lowest position and remove other shelves. Preheat oven to 170°C. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift rind off by running your fingers between the rind and the fat. Score fat in a diamond pattern, about 5mm deep. Stud centres of diamonds with cloves.
   
   
2. Combine the sugar, marmalade, Chinese five spice and mustard in a bowl until smooth. Place the ham, fat-side-up, in a large baking dish. Pour the orange juice into the dish. Brush one-third of the glaze over the ham.
   
   
3. Bake the ham for 30 minutes. Brush with half the remaining glaze. Bake, brushing once with remaining glaze, for a further 1 1/4 hours or until ham is cooked through and the surface is sticky and golden. Set aside for 15 minutes to rest before carving.

Ingredients

• 1 pack Honeywurst, 1.5cm slices

• 4 cups long grain rice, cooked

• 4 tsp oil plus

• 10 shallots sliced, 2cm slices (1/2 for garnish)

• 1 red capsicum, cubed finely

• 1 cup fresh bean sprouts

• 2 Tbsp Ketjap Manis
  (readily available from grocery shops)

• 4 fried eggs

Method

1. Cook rice according to packet recipe.

2. In a large non stick frying pan add one teaspoon oil and cook Honeywurst on both sides until golden. Transfer to dish. Keep warm.

3. Using the same pan on medium heat, heat remaining oil. Add shallots, capsicum and cook for 2 mins. Add the cooked rice, Honeywurst, sprouts, Ketjap Manis and gently mix and heat through.

4. Spoon the rice mixture into 4 serving bowls. Cover with foil to keep hot.

5. Fry eggs with a little oil in a non stick pan. Place a fried egg on the top of each rice bowl and garnish with extra shallot and drizzle lightly with Ketjap Manis.

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