DINNER INSPIRATION

STICKY BBQ SAUSAGES WITH CHEESY MASH AND CRISPY ONION STRAWS

Ingredients

  • 8 BBQ or tomato and onion sausages

  • 800 g potatoes, peeled and chopped

  • ½ cup grated cheddar

  • 2 tbsp butter and ¼ cup milk

  • 1 large onion, thinly sliced

  • ½ cup plain flour

  • Oil, for frying

  • ⅓ cup BBQ sauce

  • 2 tbsp tomato sauce

  • 1 tbsp honey

  • 1 tsp Worcestershire sauce

  • ½ tsp smoked paprika

Method

  • Boil potatoes until tender, drain and mash with butter, milk and cheddar. Season to taste.

  • Toss the onion slices in flour and shake off the excess. Shallow-fry in batches until golden and crispy, then drain on paper towel. Take care with hot oil.

  • Cook sausages in a frying pan over medium heat, turning regularly until browned and cooked through.

  • Mix BBQ sauce, tomato sauce, honey, Worcestershire sauce and paprika. Pour into the pan during the final few minutes and turn the sausages until sticky and glazed.

  • Spoon cheesy mash onto plates, add the glazed sausages and finish with crispy onion straws.

Butcher’s Tip: Glaze the sausages near the end rather than from the start. The sugars in BBQ sauce and honey can burn before the sausages are cooked.

STICKY KOREAN STYLE PORK BOWLS

Ingredients

  • 1–1.2 kg boneless pork shoulder roast

  • 1 cup chicken stock

  • ⅓ cup soy sauce

  • 3 tbsp honey or brown sugar

  • 2 tbsp gochujang paste, or 1 tbsp sweet chilli sauce for a milder version

  • 4 garlic cloves, crushed

  • 1 tbsp grated fresh ginger

  • 1 tbsp rice vinegar

  • 2 cups uncooked rice

  • 1 cucumber, sliced

  • 2 carrots, cut into thin strips

  • Sesame seeds and sliced spring onions, to serve

Method

  • Preheat the oven to 150°C fan-forced. Place pork in a deep roasting dish.

  • Mix stock, soy sauce, honey, gochujang, garlic, ginger and vinegar. Pour around the pork.

  • Cover tightly and cook for approximately 3–4 hours, until the pork is very tender and pulls apart easily. Add a little water if the dish becomes too dry.

  • Remove the pork and shred with two forks. Skim excess fat from the cooking liquid, then simmer the liquid in a saucepan until reduced and glossy.

  • Toss the shredded pork through the glaze and spread on a tray. Grill for a few minutes until the edges begin to caramelise, watching closely.

  • Serve over rice with cucumber and carrot. Finish with sesame seeds and spring onions.

Butchers Tip: Pork shoulder is ideal for slow cooking because its connective tissue softens over time. Keep it covered until tender before shredding.

CHEESY BEEF ENCHILADA SKILLET

Ingredients

  • 500 g premium beef mince

  • 1 tbsp olive oil

  • 3 garlic cloves, minced

  • 1 red capsicum, diced

  • 2 tbsp tomato paste

  • 400 g tin crushed tomatoes

  • 1 tin black beans, drained (optional)

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • ½ tsp chilli powder, or to taste

  • 6 small tortillas, cut into strips

  • 1½ cups grated tasty cheese

  • 1 avocado, diced

  • Sour cream and coriander, to serve

Method

  • Preheat the oven to 200°C fan-forced.

  • Heat oil in an ovenproof frying pan. Brown the mince, breaking it up as it cooks.

  • Add garlic and capsicum and cook for 3 minutes. Stir in tomato paste, paprika, cumin and chilli powder.

  • Add crushed tomatoes and black beans, if using. Simmer for 8–10 minutes until the sauce thickens.

  • Fold through most of the tortilla strips, scatter the cheese over the top and finish with the remaining strips.

  • Bake for 10–15 minutes until bubbling and golden. Serve with avocado, sour cream and coriander.

Butchers Tip: Let the mince brown before adding the tomatoes. That caramelisation builds a deeper beef flavour and stops the dish tasting like plain mince in sauce.

CREAMY TUSCAN SCHNITZEL BAKE

Ingredients

  • 4 crumbed chicken schnitzels, garlic or plain

  • 200 ml thickened cream

  • 3 garlic cloves, minced

  • ⅓ cup sun-dried tomatoes, sliced

  • 2 cups baby spinach

  • ½ cup grated Parmesan

  • 1 cup grated mozzarella

  • 1 tbsp olive oil

  • ½ tsp Italian herbs

  • Salt and pepper

  • Pasta or crispy potatoes, to serve

Method

  • Preheat the oven to 200°C fan-forced. Place schnitzels on a lined tray, lightly spray with oil and bake for 15–20 minutes, turning halfway.

  • Meanwhile, heat olive oil in a saucepan and gently cook garlic for 30 seconds.

  • Add cream, Italian herbs and sun-dried tomatoes. Simmer gently for 3–4 minutes, then stir through Parmesan and spinach until wilted.

  • Transfer the schnitzels to an ovenproof dish. Spoon the creamy sauce over each one, then top with mozzarella.

  • Bake for another 5–8 minutes until the cheese melts and bubbles and the chicken is cooked through.

  • Serve with pasta or crispy potatoes to catch all that sauce.

Butchers Tip: Bake the schnitzels until the crumb is crisp before adding the sauce. This helps keep the coating from becoming soggy.