DINNER INSPIRATION

CREAMY GARLIC CHICKEN BREAST

Ingredients

  • 4 skinless chicken breast fillets

  • 1 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 cup thickened cream

  • ½ cup chicken stock

  • ½ cup grated Parmesan

  • 1 tsp Italian herbs

  • Salt & pepper

  • Fresh parsley, to serve

  • Rice, pasta or mashed potato, to serve

Method

  • Season the chicken breasts 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 each side, until golden and cooked through.

  • Remove and set aside.

  • In the same pan, add the garlic and cook for 30 seconds.

  • Pour in the chicken stock and cream, then stir through the Parmesan.

  • Simmer for 3–4 minutes until the sauce thickens.

  • Return the chicken to the pan and spoon the creamy sauce over the top.

  • Sprinkle with fresh parsley and serve with rice, pasta or mashed potato.

Butcher’s Tip: Don’t flatten your chicken breasts too thin keeping them a little thicker helps them stay juicy while cooking.

STICKY BBQ PORK CHOPS

Ingredients

  • 4 pork chops

  • ½ cup BBQ sauce

  • 2 tbsp honey

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • Salt & pepper

  • Coleslaw or salad, to serve

  • Chips or roast potatoes, to serve

Method

  • Preheat oven to 200°C.

  • Season the pork chops with paprika, garlic powder, salt and pepper.

  • Heat olive oil in a large frying pan and sear the chops for 2–3 minutes each side.

  • Mix the BBQ sauce and honey together.

  • Brush the chops generously with the BBQ mixture.

  • Transfer to a lined baking tray and cook for approximately 10–15 minutes, or until cooked through.

  • Brush with more BBQ sauce before serving.

Butchers Tip: Let your pork chops rest for a few minutes after cooking it helps keep them juicy and tender when you cut into them.

MARINATED WEBER ROAST WITH VEGETABLES

Ingredients

  • 1 marinated Webber roast

  • 1kg baby potatoes, halved

  • 3 carrots, chopped

  • 1 onion, quartered

  • 1 tbsp olive oil

  • Salt & pepper

  • Fresh rosemary, to serve

  • Gravy, to serve

Method

  • Preheat oven to 180°C.

  • Place the marinated Webber roast in a roasting dish and allow it to come to room temperature for around 20–30 minutes before cooking.

  • Arrange the potatoes, carrots and onion around the roast. Drizzle the vegetables with olive oil and season with salt and pepper.

  • Roast until the beef reaches your preferred level of doneness. As a general guide, use a meat thermometer and remove the roast at approximately 55–60°C for medium-rare or 60–65°C for medium.

  • Transfer the roast to a board, loosely cover with foil and rest for 15–20 minutes.

  • Return the vegetables to the oven if they need extra time while the beef rests.

  • Slice the beef and serve with the roasted vegetables, pan juices and gravy.

Butchers Tip: With four delicious flavours to choose from, there’s no need to add lots of extra seasoning — let the marinade do the work and keep the sides simple.

CHEERIO & HOT DOG TRAY BAKE

  • 500g Cheerios and hot dogs

  • 500g baby potatoes, halved

  • 2 capsicums, sliced

  • 1 red onion, sliced

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • Salt & pepper

  • BBQ sauce, to serve

Ingredients

  • Preheat oven to 200°C.

  • Place potatoes, capsicum and onion onto a large lined baking tray.

  • Toss with olive oil, paprika, garlic powder, salt and pepper.

  • Roast for 20 minutes.

  • Add the Cheerios and hot dogs to the tray and return to the oven for another 15–20 minutes, turning once, until golden and cooked through.

  • Serve straight from the tray with BBQ sauce.

Method

Butchers Tip: For an easy family dinner, cut the Cheerios and hot dogs into bite-sized pieces before cooking they’ll cook quickly and mix beautifully through the roasted vegetables.