Cheesy Beef & Garlic Pasta Bake
Ingredients​
​
  • 500g Patton's Premium Beef Mince
  • 300g penne pasta
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 500g tomato pasta sauce
  • 1 tbsp tomato paste
  • 1 tsp Italian herbs
  • ½ cup thickened cream
  • 1½ cups grated cheese
  • Salt and cracked pepper
  • Fresh parsley, to serve 

Method
​​
  • Cook the pasta until just tender, then drain.
  • Brown the beef mince in a large frying pan, breaking it apart as it cooks.
  • Add the onion and garlic and cook until softened.
  • Stir through the pasta sauce, tomato paste and Italian herbs. Simmer for 10 minutes.
  • Stir through the cream, then add the cooked pasta.
  • Transfer to a baking dish and cover with grated cheese.
  • Bake at 200°C for 15–20 minutes, until golden and bubbling.
  • Finish with fresh parsley and serve. 
Butchers Tip: Brown your mince in batches rather than overcrowding the pan. It gives the beef a richer, deeper flavour instead of letting it steam in its own juices.​
Chicken Schnitzel Parmi Bake
Butchers Tip: Cook your schnitzels first before adding the sauce and cheese. This keeps that beautiful crumb crispy underneath your parmi toppings.
Ingredients
​​
  • 4 Patton's Crumbed Chicken Schnitzels
  • 1 cup tomato pasta sauce
  • 4 slices ham
  • 1½ cups grated mozzarella
  • ¼ cup grated Parmesan
  • Fresh basil or parsley
  • Chips and salad, to serve


Method
​​
  • Cook the schnitzels until golden and nearly cooked through.
  • Transfer to a lined baking tray.
  • Spoon tomato sauce over each schnitzel and top with a slice of ham.
  • Cover generously with mozzarella and Parmesan.
  • Bake at 200°C for 8–10 minutes, until the cheese is golden and bubbling and the chicken is cooked through.
  • Finish with fresh herbs and serve with hot chips and salad. 
Sticky Honey Garlic Chicken Drumsticks
Picture
Ingredients​

  • 1kg Patton's Fresh Chicken Drumsticks
  • ⅓ cup honey
  • ¼ cup soy sauce
  • 3 garlic cloves, crushed
  • 2 tbsp BBQ sauce
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Cracked pepper
  • Spring onion or parsley, to serve


Method​​
​​
  • Combine the honey, soy sauce, garlic, BBQ sauce, olive oil, paprika and cracked pepper.
  • Add the drumsticks and toss until thoroughly coated.
  • Leave to marinate for at least 30 minutes if you have time.
  • Arrange the drumsticks in a baking dish and pour over the remaining marinade.
  • Bake at 200°C for 40–45 minutes, turning halfway, until cooked through and beautifully caramelised.
  • Spoon the sticky pan juices over the drumsticks before serving.
  • Serve with rice, salad or roasted vegetables. 
Butchers tip: Don't remove the skin before cooking. It helps protect the drumstick meat while it cooks, keeping it juicy and giving you that delicious caramelised outside.
Slow Cooked Corned Silverside with Creamy Mustard Sauce
Picture
​
Butchers Tip: Always slice corned silverside against the grain. Shortening those meat fibres makes each slice much more tender and easier to eat.
Ingredients
​​
  • 1 Patton's Famous Corned Silverside
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 bay leaves
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp whole peppercorns
  • Water, to cover
For the creamy mustard sauce:
​
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 1 cup milk
  • 1 tbsp wholegrain mustard
  • 1 tsp Dijon mustard
  • Salt and pepper 


Method​
​​
  • Place the silverside into the slow cooker with the onion, carrots, bay leaves, brown sugar, vinegar and peppercorns.
  • Add enough water to almost cover the meat.
  • Cook on LOW for 8 hours, until beautifully tender.
  • Remove the silverside and allow it to rest for 10–15 minutes.
  • Meanwhile, melt the butter in a saucepan and stir through the flour.
  • Gradually whisk in the milk until smooth and thickened.
  • Stir through both mustards and season to taste.
  • Slice the silverside against the grain and serve with creamy mustard sauce, potatoes, carrots and greens. 
Cooking inspiration, the Patton's way