TRY THESE DELICIOUS RECIPES

Baked Mediterranean Lamb Chops

Ingredients:​
​ ​​​
  • 4 lamb forequarter chops
  • 1 tbsp olive oil
  • 2 red onions, cut into wedges
  • 2 small red capsicums, seeded, thickly sliced
  • 1/2 cup water
  • 60g rocket leaves
  • 50g feta, crumbled
  • Crusty bread, to serve
  • Marinade
  • 1 tbsp oil
  • 1/2 bunch oregano, leaves picked
  • 1 tbsp lemon juice
  • 2 tsp lemon rind, grated
  • 3 garlic cloves, crushed
Method:​
  • Preheat oven to 180C.
  • To make the marinade: In a large bowl, combine oil, oregano, garlic, lemon juice and rind. Season to taste. Add chops, turning to coat. Marinate 15 mins in the fridge.
  • Meanwhile, heat oil in a large frying pan on high. Saute onion and capsicum for 4-5 mins, until tender. Set aside.
  • Cook chops in same pan for 1 min on each side, until browned. Return onion mixture to pan with water and leftover marinade. Cover pan with foil, transfer to oven and bake for 15-20 mins, turning chops over halfway through cooking time.
  • Toss rocket and feta through remaining lamb mixture. Serve with crusty bread.​​​
Image and recipe thanks to:taste.com
Crispy Potato with Bacon & Rosemary

Ingredients:​​
​​
  • 1kg Nicola potatoes*, peeled, cut into 3-4cm pieces
  • 2 rosemary sprigs, leaves picked
  • 1/3 cup (80ml) olive oil
  • 3 rashers bacon, finely chopped
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbs finely chopped flat-leaf parsley
​Method:
  • Preheat the oven to 220°C. Line a large roasting pan with foil and baking paper.
  • Place potato in the pan with rosemary and 1/4 cup (60ml) oil, then season and toss well to combine. Loosely cover with foil and roast for 20 minutes. Remove foil and roast, turning once, for a further 20 minutes or until golden brown.
  • Meanwhile, heat remaining 1 tbs oil in a frypan over medium heat. Cook bacon, stirring, for 6-8 minutes until it starts to colour. Remove with a slotted spoon to a plate, then add onion and garlic to the pan and cook, stirring, for 8-10 minutes until soft and lightly golden. Remove from heat, add bacon to onion mixture and season.
  • Stir bacon mixture through potato, then return to the oven for 10 minutes or until onion is sizzling. Sprinkle potatoes with parsley, toss to combine and serve.
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Image and recipe thanks to:delicious.com.au
Creamy French Chicken & Risoni Tray Bake  

Ingredients:​​
  • 1 tbsp extra virgin olive oil
  • 8 chicken drumsticks
  • 1 brown onion, finely chopped
  • 1 carrot, halved, sliced
  • 2 garlic cloves, finely chopped
  • 3 cups Massel Chicken Style Liquid Stock
  • 300ml thickened cream
  • 2 tbsp wholegrain mustard
  • 11/2 cups dried risoni
  • 150g green beans, trimmed, halved
  • 1 cup frozen peas
  • Fresh flat-leaf parsley leaves, to serve​​​​​
Method:​​
  • Preheat oven to 200C/180C fan-forced.
  • Heat oil  in a 22cm x 32cm (base) flameproof baking dish over medium-high heat. Season chicken with salt and pepper. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Add onion, carrot and garlic to dish and stir to coat in oil. Arrange chicken over onion mixture. Transfer to oven. Bake for 10 minutes. Transfer chicken to plate. Cover to keep warm.
  • Whisk stock, cream and mustard in a jug until combined. Add pasta and stock mixture to dish. Season with salt and pepper. Stir and bring to the boil over medium heat. Top with chicken. Bake for 15 minutes or until pasta is almost tender.
  • Transfer chicken to plate and stir beans and peas into pasta mixture. Rearrange chicken over pasta. Bake for a further 10 minutes or until pasta and beans are tender, and chicken is golden and cooked through. Sprinkle with parsley. Serve.​​​

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Image and recipe thanks to:taste.com
Japanese-Style Curried Sausages

Ingredients:​
​
  • 2 tbsp vegetable oil
  • 8 thin beef sausages
  • 2 brown onions, thinly sliced
  • 350g eggplant, cut into 2cm pieces
  • 300g sweet potato, peeled, halved lengthways, thinly sliced
  • 92g S&B Golden Curry Sauce Mix (medium hot)
  • 200g green beans, trimmed
  • 450g packet 2 1/2-minute microwave long-grain white rice
  • Toasted sesame seeds, to serve
  • Sliced green onions, to serve
Method:​
​​
  • Heat half the oil in a large frying pan over medium-high heat. Cook sausages, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.
  • Heat remaining oil in pan over medium heat. Add brown onion and eggplant. Cook, stirring, for 8 to 10 minutes or until golden. Add 21⁄2 cups cold water, sausages and sweet potato. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until potato is tender.
  • Remove pan from heat. Break curry mix into pieces. Add to pan. Stir until smooth and combined. Return pan to low heat. Cook, stirring, for 5 minutes or until sauce is heated through.
  • Meanwhile, cook beans in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain.
  • Heat rice following packet directions. Divide rice among plates. Top with curried sausages and beans. Sprinkle with sesame seeds and green onion. Serve.
Image and recipe thanks to:taste.com