These delicious recipes can be made with our
Specials of the Week!
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Beef Parmigiana
INGREDIENTS
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METHOD
- Line a baking tray with foil. Pour oil into a frying pan until 1cm deep. Heat pan over medium-high heat. Reduce heat to medium. Cook schnitzels, in batches, for 2 minutes each side or until golden. Transfer to prepared tray.
- Preheat grill on medium. Spread pasta sauce over each schnitzel. Top each with 1 slice eggplant. Sprinkle with cheese. Grill for 2 minutes or until cheese is golden and melted. Serve with salad leaves.
Image and Recipe: taste.com
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Spinach & Ricotta Stuffed Chicken Breast Fillets
INGREDIENTS
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Instructions:
Step 1.
Preheat oven to 190°
To make the filling, heat 2 tablespoons of the oil in a frying pan over medium heat and sauté the onion for 3-5 minutes until softened. Add the spinach and continue to sauté until spinach is wilted. Remove from the heat. Cool.
Once cooled, add the crumbled cheese to the spinach mixture. Season with pepper (Taste before salting as the feta can be salty)
Step 2.
Preheat oven to 190°
Using the tip of the knife, cut into the thickest side of each fillet to create a pocket. The tip here is to only cut ¾ of the way through. Use your fingers to widen the pocket to avoid cutting through the chicken breast. Repeat with the remaining chicken breasts. Season with salt and pepper.
Step 3.
Divide and stuff the spinach mixture in each chicken pocket.
Step 4.
In a large frying pan over medium, add the garlic and the remaining 4 tablespoons of oil and cook for 1-2 minutes over medium heat. Now add the thyme and sage and the chicken. Cook chicken to seal for approximately 3-5 minutes on each side.
Add the butter and chili. Season with salt and pepper. Place in the preheated oven for 5-10 minutes, or until chicken is cooked through.
Remove from the oven. Squeeze with lemon juice and pour the cream into the sizzling pan. Cover and set aside for approximately 5 minutes before serving.
Step 1.
Preheat oven to 190°
To make the filling, heat 2 tablespoons of the oil in a frying pan over medium heat and sauté the onion for 3-5 minutes until softened. Add the spinach and continue to sauté until spinach is wilted. Remove from the heat. Cool.
Once cooled, add the crumbled cheese to the spinach mixture. Season with pepper (Taste before salting as the feta can be salty)
Step 2.
Preheat oven to 190°
Using the tip of the knife, cut into the thickest side of each fillet to create a pocket. The tip here is to only cut ¾ of the way through. Use your fingers to widen the pocket to avoid cutting through the chicken breast. Repeat with the remaining chicken breasts. Season with salt and pepper.
Step 3.
Divide and stuff the spinach mixture in each chicken pocket.
Step 4.
In a large frying pan over medium, add the garlic and the remaining 4 tablespoons of oil and cook for 1-2 minutes over medium heat. Now add the thyme and sage and the chicken. Cook chicken to seal for approximately 3-5 minutes on each side.
Add the butter and chili. Season with salt and pepper. Place in the preheated oven for 5-10 minutes, or until chicken is cooked through.
Remove from the oven. Squeeze with lemon juice and pour the cream into the sizzling pan. Cover and set aside for approximately 5 minutes before serving.
Image and Recipe:roubashahin.com.au
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Pork Sausages & Button Mushroom Stroganoff INGREDIENTS
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METHOD
- Heat oil in a large frying pan over medium-high heat. Add sausages and cook, turning occasionally, for 6-8 minutes until golden on all sides. Transfer to a plate.
- 2.
Add onion, garlic and mushrooms to pan and cook, stirring occasionally, for 4-5 minutes until onion is tender and mushrooms are golden. - 3.
Sprinkle paprika and flour over mushroom mixture. Stir in the tomato paste and cook, stirring, for 1 minute. Gradually add stock and Worcestershire sauce to pan, stirring constantly, until well combined. - 4.
Add sausages to pan. Stir until well combined and mixture comes to the boil. Reduce heat to medium-low, partially cover and simmer for 15 minutes or until sausages are cooked through. Stir through sour cream and chives. Season with salt and pepper. Serve with pappardelle or fettucine pasta. Sprinkle with extra chopped chives to serve if liked.
Image and recipe thanks to: pork.com.au
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Maple Mustard Pork Belly
Ingredients:
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METHOD
- Step 1
Preheat oven to 220C/200C fan forced. Place the pork, rind side up, on a wire rack set over a roasting pan. Pour enough water into the pan to reach just below the pork. Season pork rind well with salt, rubbing into the scores. Roast for 40 minutes or until the rind is starting to crackle. - Step 2
Meanwhile, combine the maple syrup, mustard, vinegar and rosemary in a bowl. - Step 3
Reduce the oven temperature to 200°C/180°C fan forced. Roast the pork, topping up water as necessary, for a further 1 1/4 hours or until the rind is well crackled and the flesh is tender. Drizzle with the maple syrup mixture. Cook for a further 5 minutes or until the rind is dark golden. Set aside for 10 minutes to rest. Cut into pieces and serve with rosemary sprigs and extra mustard, if you like.
Image and recipe thanks to:taste.com