DINNER INSPIRATION

BBQ BACON PATTY LOADED BURGERS

Ingredients

• 4 BBQ or BBQ bacon patties
• 4 brioche or burger buns
• 4 slices cheddar cheese
• 4 rashers bacon
• 1 tomato, sliced
• Lettuce leaves
• 1 small red onion, thinly sliced
• BBQ sauce
• Mayonnaise
• Chips, to serve

Method

• Heat a BBQ or large frying pan over medium-high heat.

• Cook the bacon until golden and crispy, then set aside.

• Cook the patties for 4–5 minutes on each side, or until cooked through. During the final minute, place a slice of cheese on each patty and allow it to melt.

• Lightly toast the burger buns on the BBQ or in the pan.

• Spread the buns with mayonnaise and BBQ sauce, then layer with lettuce, tomato, onion, the cooked patty and crispy bacon.

• Top with the other half of the bun and serve with hot chips.

Butcher’s Tip: Don’t squash the patties down while they’re cooking — keeping the juices inside is the secret to a juicy burger.

CREAMY GARLIC CHICKEN WITH GARLIC PARMESAN SAUCE

Ingredients

  • • 4 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 and pepper
    • Fresh parsley, to serve
    • Mashed potato or pasta, to serve
    • Steamed green beans, to serve

Method

  • • Season the chicken breast fillets 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 to the same pan 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 mashed potato or pasta and steamed green beans.

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

SLOW-COOKED PULLED PORK

Ingredients

• Preheat the oven to 150°C.

• Place the sliced onion and garlic into a large roasting dish.

• Rub the pork all over with smoked paprika, garlic powder, onion powder, brown sugar, salt and pepper.

• Place the pork over the onions and pour the chicken stock into the bottom of the dish.

• Cover tightly with foil and cook for approximately 3½–4 hours, or until the pork is tender enough to pull apart easily with a fork.

• Remove the pork from the dish and shred using two forks.

• Mix through the BBQ sauce and a little of the cooking juices until the pork is coated and juicy.

• Serve piled into fresh bread rolls with creamy coleslaw.

• 1.5kg boneless shoulder pork roast
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken stock
• ½ cup BBQ sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper
• Bread rolls, to serve
• Coleslaw, to serve

Method

Butchers Tip: Shoulder pork is perfect for slow cooking — low and slow is the way to go when you want beautifully tender, pull-apart meat.

CHEESY BEEF MINCE & POTATO BAKE

Ingredients

• Preheat the oven to 180°C.

• Heat the olive oil in a large frying pan and cook the onion and garlic until softened.

• Add the premium beef mince and cook until browned, breaking it up as it cooks.

• Stir through the paprika, Italian herbs and tomato paste.

• Add the diced tomatoes and beef stock, then simmer for 8–10 minutes until slightly thickened.

• Layer the beef mixture into a baking dish and arrange the thinly sliced potatoes over the top.

• Cover with foil and bake for 35 minutes.

• Remove the foil, sprinkle generously with grated cheese and return to the oven for another 15–20 minutes until the potatoes are tender and the cheese is golden.

• Allow to rest for a few minutes before serving.

• 500g premium beef mince
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried Italian herbs
• 1 tbsp tomato paste
• 1 cup beef stock
• 400g tin diced tomatoes
• 3–4 potatoes, thinly sliced
• 1 cup grated cheese
• Salt and pepper

Method

Butchers Tip: Premium mince is a great freezer staple — portion it before freezing so you can quickly pull out exactly what you need for an easy family meal.