DINNER INSPIRATION
LOADED BEEF SAUSAGE & BACON MAC ‘N’ CHEESE
Ingredients
• Cook the macaroni according to the packet instructions, then drain.
• Remove the sausage meat from the casings and break it into small pieces.
• Cook the bacon in a large frying pan until golden. Add the sausage meat and onion and cook until browned and cooked through.
• Add the garlic and cook for another minute.
• Melt the butter into the pan, then stir through the flour and cook for 1 minute.
• Gradually pour in the milk, stirring constantly until the sauce becomes smooth and creamy.
• Stir through the Dijon mustard, smoked paprika, tasty cheese and Parmesan until melted.
• Add the cooked macaroni and stir everything together.
• Season with salt and pepper, sprinkle with fresh parsley and serve hot.
• 8 lean beef sausages
• 300g macaroni
• 150g bacon, diced
• 1 brown onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp plain flour
• 2 cups milk
• 1½ cups grated tasty cheese
• ½ cup grated Parmesan
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and pepper
• Fresh parsley, to serve
Method
Butcher’s Tip: Removing the sausage meat from the casing lets all that beefy flavour spread through the creamy sauce — and you get a little bit of sausage in every bite.
STICKY PICKLED PORK BELLY BITES
Ingredients
• 1kg boneless pickled pork
• ⅓ cup honey
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp olive oil
• Steamed rice, to serve
• Asian greens, to serve
• Spring onions, to garnish
• Sesame seeds, to garnish
Method
• Preheat the oven to 160°C.
• Place the pickled pork in a roasting dish with ½ cup of water. Cover tightly with foil and cook for 1½–2 hours until tender.
• Remove the pork and allow it to cool slightly before cutting into bite-sized pieces.
• Mix the honey, soy sauce, brown sugar, apple cider vinegar, garlic and ginger together.
• Heat the olive oil in a large frying pan and add the pork pieces.
• Cook over medium-high heat until the edges become golden and caramelised.
• Pour in the sauce and toss the pork until sticky and glossy.
• Serve over steamed rice with Asian greens, spring onions and sesame seeds.
Butchers Tip: Give the pork time to become tender before caramelising it — that combination of soft pork and sticky, crispy edges is what makes this one so good.
CREAMY TUSCAN CHICKEN STEAKS
Ingredients
• Season the chicken steaks with salt, pepper and Italian herbs.
• Heat the olive oil in a large frying pan over medium-high heat and cook the chicken for 4–5 minutes on each side until golden and cooked through.
• Remove the chicken from the pan and set aside.
• Add the garlic and sun-dried tomatoes to the same pan and cook for 1–2 minutes.
• Pour in the chicken stock and cream, then stir through the Parmesan.
• Simmer for 3–4 minutes until the sauce thickens.
• Add the baby spinach and stir until wilted.
• Return the chicken to the pan and spoon the creamy sauce over the top.
• Serve with pasta and fresh parsley.
• 4 skinless chicken steaks
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian herbs
• ½ cup sun-dried tomatoes, sliced
• 1 cup thickened cream
• ½ cup chicken stock
• ½ cup grated Parmesan
• 2 cups baby spinach
• Salt and pepper
• Fresh parsley, to serve
• Pasta, to serve
Method
Butchers Tip: Don't overcrowd the pan when browning your chicken — giving each steak plenty of room helps you get that beautiful golden crust.
HONEY GARLIC PORK CHOPS WITH CRISPY POTATOES
Ingredients
• 4 loin pork chops
• 600g baby potatoes, halved
• 3 tbsp honey
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper
• 2 cups broccolini
• Fresh parsley, to serve
Method
• Preheat the oven to 200°C.
• Toss the potatoes with olive oil, smoked paprika, salt and pepper. Roast for 35–40 minutes until golden and crispy.
• Mix the honey, soy sauce, garlic and Dijon mustard together.
• Heat a large frying pan over medium-high heat and cook the pork chops for 3–4 minutes on each side until golden.
• Reduce the heat and pour the honey garlic sauce over the pork chops.
• Turn the chops through the sauce for 2–3 minutes until glossy and caramelised.
• Steam the broccolini until just tender.
• Serve the sticky pork chops with crispy potatoes and broccolini.
Butchers Tip: Let your pork chops rest for a few minutes after cooking — it helps keep all those lovely juices inside the meat.