DINNER INSPIRATION

STICKY HONEY GARLIC PORK CHOPS WITH CRISPY POTATOES

Ingredients

  • 4 juicy pork chops

  • 700g baby potatoes, halved

  • 2 tbsp olive oil

  • 3 tbsp honey

  • 2 tbsp soy sauce

  • 3 cloves garlic, minced

  • 1 tbsp Dijon mustard

  • 1 tsp smoked paprika

  • Salt and pepper

  • 2 cups broccolini or green beans

  • Fresh parsley, to serve

Method

  • Preheat the oven to 200°C.

  • Toss the potatoes with 1 tablespoon of olive oil, smoked paprika, salt and pepper. Spread onto a baking tray and roast for 35–40 minutes, turning halfway through.

  • Mix the honey, soy sauce, garlic and Dijon mustard in a small bowl.

  • Season the pork chops with salt and pepper.

  • Heat the remaining olive oil in a frying pan over medium-high heat. Cook the chops for 3–4 minutes per side, adjusting for thickness.

  • Reduce the heat and pour in the honey garlic sauce. Turn the chops through the sauce for a few minutes until glossy and caramelised, ensuring they're cooked through.

  • Steam the broccolini or green beans until just tender.

  • Serve the sticky pork chops with crispy potatoes and greens, spooning any remaining glaze over the top.

Butcher’s Tip: Dry skin is the secret to better crackling. Pat the pork skin really well before roasting, and avoid pouring liquid over it. Rest the roast before carving to help keep the meat juicy.

CRISPY CHICKEN SCHNITZEL PARMIGIANA

Ingredients

  • Preheat the oven to 200°C and line a baking tray with baking paper.

  • Arrange the schnitzels on the tray and lightly brush or spray with olive oil.

  • Bake according to the schnitzel thickness and cooking instructions, turning if required, until golden and cooked through.

  • Spoon tomato sauce over each schnitzel, leaving a little of the crispy edges exposed.

  • Sprinkle with mozzarella, Parmesan and dried oregano.

  • Return to the oven for 5–8 minutes, until the cheese is melted and bubbling.

  • Serve with hot chips and a fresh garden salad.

  • 4 crumbed chicken schnitzels, garlic or plain

  • 1 cup tomato passata or pasta sauce

  • 1½ cups grated mozzarella

  • ½ cup grated Parmesan

  • 1 tsp dried oregano

  • 1 tbsp olive oil

  • Salt and pepper, if needed

  • Hot chips, to serve

  • Fresh garden salad, to serve

Method

Butchers Tip: Keep your chicken breasts a little thicker when cooking — they’ll stay much juicier than if they’re flattened too thin.

CLASSIC ROAST LEG OF PORK WITH APPLE CIDER GRAVY

Ingredients

  • 1.5–2kg leg pork roast

  • 1kg potatoes, halved

  • 3 carrots, chopped

  • 1 onion, cut into wedges

  • 2 tbsp olive oil

  • 2 tsp garlic powder

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • Salt and pepper

  • 1 cup chicken stock

  • ½ cup apple cider or extra stock

  • 1 tbsp plain flour

  • Apple sauce, to serve

Method

  • Preheat the oven to 220°C.

  • Pat the pork skin thoroughly dry. Rub the meat with olive oil, garlic powder, rosemary, thyme, salt and pepper, keeping the skin generously salted.

  • Place the pork on a rack in a roasting tray and roast for 25–30 minutes to help the skin start crisping.

  • Reduce the oven to 180°C and continue roasting. Add the potatoes, carrots and onion around the pork once there is room in the tray.

  • Roast until the pork is cooked through and the vegetables are tender, allowing roughly 25–30 minutes per 500g as a guide and checking the internal temperature.

  • Remove the pork and rest for 15–20 minutes before carving.

  • For the gravy, carefully pour the roasting juices into a saucepan. Stir the flour with a little cold water to make a smooth paste, then whisk it into the juices with the stock and cider.

  • Simmer until thickened, then serve with sliced pork, roast vegetables and apple sauce.

Butchers Tip: For a crispier schnitzel, cook it until golden before adding the sauce and cheese. Keep the sauce mostly on top rather than underneath so the crumb stays crunchy.

JUICY HOMEMADE BEEF SMASH BURGERS

Ingredients

  • 500g hamburger mince

  • 4 burger buns

  • 4 slices tasty cheddar cheese

  • 1 tomato, sliced

  • Lettuce leaves

  • 1 small red onion, thinly sliced

  • Pickles, sliced

  • ¼ cup mayonnaise

  • 2 tbsp BBQ sauce

  • 1 tsp mustard

  • Salt and cracked black pepper

  • 1 tbsp oil

  • Chips, to serve

Method

  • Divide the mince into four equal portions and gently shape into loose balls. Avoid overworking the mince.

  • Mix the mayonnaise, BBQ sauce and mustard in a small bowl to make the burger sauce.

  • Heat a large frying pan or BBQ plate until very hot and lightly oil the surface.

  • Place each mince portion onto the hot surface and press into a thin patty using a sturdy spatula.

  • Season with salt and pepper and cook for approximately 2–3 minutes until browned. Flip and cook for another 1–2 minutes, adding cheese during the final minute. Ensure the mince is cooked through.

  • Lightly toast the burger buns.

  • Spread the burger sauce over the buns and layer with lettuce, tomato, onion, pickles and the cheesy beef patties.

  • Serve immediately with hot chips.

Butchers Tip: For the best flavour, let the mince develop a good crust before flipping. Once you've pressed the patties onto the hot surface, avoid pressing them again — that helps keep the juices where they belong.