Winter Warmers
OUR FAVOURITE LOCAL RECIPES THIS SEASON
TIP – For a spicier corn rib, add chilli flakes to marinade and serve with extra slices of red chilli. Corn ribs are best eaten just warm. Keep cooked corn ribs in a low oven (150C), covered with foil while cooking the second batch. Cooking times will vary depending on microwave wattage. Alternatively, boil or steam corn until just tender and easy to cut through.
SERVES 4-6
10 mins
10 mins
From ourFamily to Yours. . .
AIR FRYER PARMESAN CORN RIBS
INGREDIENTS METHOD
Nothing beats cooking delicious, hearty and comforting food with our family and friends in winter time.
At Romeo's, we are a family that prides itself on supplying you with the freshest local and in-season vegetables, succulent grain fed roast meat cuts, fresh baked rolls and ocean fresh seafood.
We love supporting local food producers and the fresh ingredients they supply to all of our stores daily.
We hope that Romeo's Family Fresh will inspire you to cook delicious winter recipes with your family and friends this season.
• 3 corn cobs, husk & silk removed
• 4 tbsp olive oil
• 2-3 tsp Mexican spice mix
• 1 tsp garlic powder
• 1/4 cup Perfect Italiano Traditional Parmesan, plus 1-2 tablespoons extra for serving
• Chopped coriander, mayonnaise & lime wedges to serve
1 Cut ends off corn cobs, place onto a flat plate and cover with a damp paper towel. Microwave on high for 2-3 minutes. Turn over and cook a further 2-3 minutes. Carefully remove and cool slightly.
2 Place corn cob upright, on a chopping board and cut in half lengthways with a large, sharp knife. Cut each half into two. Repeat with remaining corn cobs.
3 Combine oil, spice mix, garlic powder and Parmesan. Brush mixture evenly over corn ribs.
4 Place corn into the air-fryer basket in a single layer and cook for 5 minutes at 200°C. Turnover and cook a further 3-5 minutes. Cook in batches as necessary.
5 Sprinkled with extra Parmesan and chopped coriander. Serve with mayonnaise and lime wedges.
A classic blend of tender peas, sweet corn, & diced carrots, McCain Mixed Vegetables are snap-frozen
to lock in freshness & flavour!
SERVES 4-6
PREP 20 mins
COOK 1 hr
FIVE VEG POTATO BAKE
INGREDIENTS METHOD
• 500g peeled pumpkin
• 500g peeled potatoes
• 1/2 x 1kg pack McCain Mixed Vegetables Peas, Corn & Carrots
• 1 cup (250mL) light cream
• 1 tbsp cornflour, mixed with 2 tbsp cold water
• 1 cup (130g) shredded light cheese
SERVES 4
PREP 10 mins
COOK 5 mins
A vibrant medley of seasonal vegetables, McCain Seasonal Mix is snap-frozen at peak freshness, making it an easy & nutritious addition to any meal.
CRUNCHY NOODLE SALAD
INGREDIENTS METHOD
• 2 tbsp sesame oil
• 2 tsp sesame seeds
• 1/2 x 1kg packet McCain Seasonal Mix or McCain Stir-Fry Supreme Mix
1 Preheat oven to 220C.
2 Slice pumpkin and potatoes into thin slices. Layer the pumpkin and potato slices alternately into a medium baking dish.
3 Combine cream and cornflour mix, then drizzle over vegetables.
4 Cover with foil and bake for 40 minutes.
5 Remove foil, top with McCain Mixed Vegetables Peas, Corn and Carrots and sprinkle with cheese.
6 Bake for a further 20 minutes, or until potatoes are tender and cheese golden brown.
TIP – Add shredded roast chicken to the bake with the McCain Mixed Vegetables Peas, Corn and Carrots and cheese for a one pan family meal.
• 1/2 Wombok (Chinese cabbage), finely shredded
• 1/4 red cabbage, finely shredded
• 1/2 bunch Spring onions, sliced
• 1/4 bunch Coriander sprigs, (optional)
• 1 x 100g packet Crispy Noodles
• Lime wedges to garnish (optional)
DRESSING
• 2 tbsp freshly squeezed lime juice
• 1 tbsp low-sodium soy sauce or tamari
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp ginger, peeled & finely grated
• 1 large garlic clove, finely grated
TIP – Can shred cooked bbq chicken & add to salad.
1 Heat the sesame oil in a large fry pan, add the sesame seeds, McCain Veggie Mix and lightly cook 1-3 minutes. Turn off heat & set aside to cool.
2 Add shredded wombok, red cabbage, spring onions, & coriander.
3 Toss all ingredients together & drizzle over dressing.
4 Top with crispy noodles to serve. Garnish with lime wedges.
McCain Foods Australia has been a trusted part of Australian households for over 50 years, proudly making quality frozen foods using locally grown ingredients. Best known for its chips, pizzas, and ready meals, McCain supports Aussie farmers and brings global expertise, local flavour, and great taste to every table.
For more recipe ideas visit: mccain.com.au/recipes
MOCHA ALMOND BROWNIES
INGREDIENTS
• 1/2 cup olive oil
• 1/2 cup packed brown sugar
• 50g 70% dark chocolate, chopped
• 1 Tbsp Moccona Mocha Kenya
METHOD
1 Preheat oven to 180°C. Line base and two sides of a 20x20cm tin with a single piece of baking paper.
2 Add oil and sugar to a large saucepan. Place pan over medium heat for 30 seconds, just until you see tiny bubbles in the oil.
3 Remove pan from heat, add chocolate and stir until melted. Add Moccona, cocoa, vanilla, and salt. Stir well.
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 2 eggs, cold
• 1/2 cup almond meal
• 1 tsp baking powder
• 2 Tbsp sliced almonds
4 Add eggs and quickly stir to incorporate (don’t worry if the batter looks split at this stage). Add almond meal and baking powder and vigorously stir once more, until mixture is smooth and shiny.
5 Scrape batter into prepared tin and sprinkle with almonds.
6 Bake for 12–15 minutes until brownie is firm on top and a skewer inserted into the centre comes out clean. Leave to cool in a pan for 5 minutes. Transfer to a rack and cool completely before cutting.
SLOW COOKER BEEF & BARLEY
INGREDIENTS METHOD
• 1 tbs olive oil
• 1kg blade or chuck steak, cut into 4cm dice
• 1 onion, sliced
• 3 garlic cloves, crushed
• 4 cups beef stock
• 2 cups water
• 1 cup McKenzie's Australian Pearl Barley
• 2 carrots, diced
• 1 celery stick, sliced
• 3 sprigs thyme
• 1/2 cup parsley, finely chopped to taste
• McKenzie's Natural Salt & Pepper Grinder
• Serve with crusty bread & green beans
TIP – For a faster result, cook on a high setting for approximately 4.5 hours.
1 Heat a little of the oil in a frying pan over medium-high heat. Add beef cubes in batches and sear until golden brown. Set aside.
2 Add remaining oil to pan and cook onion and garlic for 3-4 minutes, until tender.
3 Pour the beef stock and water into the bowl of the slow cooker. Add barley, carrots, celery, onion mixture, beef cubes and thyme sprigs. Cook on low setting for 8 hours. Season to taste, fold in parsley and accompany with some crusty bread and green beans.
At McKenzie’s, we are passionate about providing essential ingredients to create precious food memories to savour with family and friends. As the world moves faster, there’s pleasure to be found in simple and delicious home cooking, where food is made from scratch and with love. Stock the perfect pantry with McKenzie’s, an Australian-owned company trusted by generations. There’s really nothing better than adding McKenzie’s goodness to your cooking, whether you’re baking, whipping up the evening meal or adding spice to a favourite dish. We’ve been doing it every day – for your everyday – since 1852.
SOUVLAKI PLATE WITH TZATZIKI
INGREDIENTS METHOD
• 1 cup Farmers Union Greek Style Yogurt (Natural or Light)
• 1/2 large cucumber, diced
• 1-2 cloves of garlic, minced
• 1 tbsp dill, finely chopped
• Pinch of sea salt
SOUVLAKI PLATE
• Use any leftover meat that you have available (roast chicken, beef or lamb)
• Greek Pita, or wrap of your choice
• Salad of your choice
1 To make the tzatziki, combine Farmers Union Greek Style Yogurt, cucumber, garlic and dill in a bowl and mix. Add a pinch of salt to taste.
2 Warm up your pita and add to a plate with leftover meat and your salad of choice.
3 Drizzle over the tzatziki and enjoy!
TIP – Leftover tzatziki can be stored in the fridge for up to a week. Mix well before each use.
Turn tonight ' s leftovers into tomorrow's Dinner!
Use up that last bit of Farmers Union Greek Style Yogurt to make a tzatziki dip straight in the tub! A finishing touch to a souvlaki plate using last night ’ s leftover meat or veg.
Tip Top has been part of Australian households since 1958, proudly baking with 100% locally grown wheat and delivering fresh products to communities right across the country. Whether it’s the classic soft white loaf or one full of grainy goodness, a toasty bite for breakfast, or an option for the gluten-sensitive, Tip Top provides the tasty, nutritious homegrown goodness families know and love. With a rich heritage and strong connection to everyday life, Tip Top continues to play a meaningful role at the heart of mealtimes. When it comes to building the ultimate burger, it all starts with the bun – and the Tip Top Buns & Rolls range has something for everyone. Soft, fluffy, and baked fresh daily with Aussie wheat, every bun is made to be the perfect base. With no artificial colours or flavours, there’s a bun for every dinner occasion – whether it’s a weeknight meal or a weekend burger night. Tip Top buns are made to bring people together, one bite at a time – no matter the meal, the moment, or who’s gathered around.
Serving Suggestion
THE AUSSIE BEEF BURGER
INGREDIENTS
• 4 Tip Top Gourmet
Burger Buns
• 4 beef patties (120–150g each)
• 4 Tbsp barbecue sauce or sauce of your choice
• 4 lettuce leaves (1 per burger)
METHOD
1 Cook the Beef Patties
Season the patties with salt and pepper. Heat a frying pan or grill over medium-high heat with a little olive oil. Cook the patties for 4-5 minutes on each side until cooked through. Set aside.
2 Caramelise the Onions
In the same pan, add a bit more oil if needed. Cook the red onions over medium heat for 8-10 minutes until soft and golden. Add a pinch of salt, stir and cook for another 2 minutes until caramelised. Set aside.
3 Toast the Burger Buns
Slice the Tip Top Gourmet Burger Buns and lightly toast them in the pan or on the grill until golden brown.
• 2 large tomatoes, sliced into 4 rounds each
• 4 slices of your preferred cheese (1 per burger)
• 2 red onions, thinly sliced
• Salt & pepper (to taste)
• Olive oil (for cooking)
4 Assemble the Burgers Spread 1 tablespoon of barbecue sauce, or sauce of choice, on the bottom bun of each roll. Layer with 1 serving of the lettuce leaves and 2 slices of tomato. Place the beef patty on top. Layer with 1 slice of cheese per burger and add the caramelised onions on top. Add the top half of the bun.
5 Serve
Enjoy your simple, tasty Aussie beef burgers!
MOROCCAN BRAISED LAMB SHANKS
INGREDIENTS
• 2 tbsp olive oil
• 4 French-trimmed lamb shanks
• 4 shallots, halved
• 4 cloves garlic, crushed
• 1 tsp of cinnamon, ground coriander & ground cumin
• 2 tsp smoked paprika
• 1 cup chicken stock
• 690g jar Leggo's Rich Passata Gourmet Tomato Puree
• 3/4 cup pitted fresh dates, chopped
• Fresh mint leaves & herbed couscous, for serving
TIP – Serve with fresh mint & herbed couscous.
METHOD
1 Heat oil in a large heavy based, flame proof, casserole dish over high heat. Cook lamb for 8-10 minutes or until golden on all sides. Remove and set aside.
2 Reduce heat to medium-high heat. Add shallots and cook for 3-4 minutes until golden. Add garlic, spices, paprika and cook stirring for 2 minutes or until fragrant.
3 Add stock, 2 cups Leggo’s Gourmet Passata and stir to combine. Bring to the boil. Carefully nestle lamb in sauce. Cover and cook in a preheated oven at 160°C for 2 hours.
4 Stir through dates and cook for a further 30 minutes or until dates are soft and meat is falling off the bone. Garnish with mint and serve with herbed couscous.
Melt in your mouth lamb shanks in a tomato based sauce , sweetened with Moroccan spices & dates.
Gather your little helpers to make these super easy Malt’O’Milk Ice Cream Sandwiches! An easy recipe that entertains the kids.
SERVES 17
PREP 20 mins
CHILL TIME
Keep frozen until required
MALT’O’MILK
ICE CREAM SANDWICHES
INGREDIENTS METHOD
• 250g Arnott’s Malt’O’Milk biscuits
• 1L Neapolitan ice cream
• 150g dark chocolate melts
• 1/2 cup crushed nuts
• 1/2 cup 100 & 1000’s
NOTES – Use your favourite flavoured ice cream. Use milk, white or dark chocolate melts.
1 Line a square tin with baking paper and spread softened ice cream evenly; approx 2-3cm thickness.
2 Layer Arnott’s Malt’O’Milk biscuits, smooth side down onto the ice cream and freeze until firm.
MAKES 2 cups PREP 5 mins COOK 1¼ hrs
Elevate your dinner table with our Roast Pork Loin with Gravy. Featuring succulent pork loin with crispy crackling & the ultimate mouthwatering gravy.
ROAST PORK LOIN WITH GRAVY
3 Remove from the freezer and using a sharp knife, cut around the biscuits, gently removing them from the tin and place a second biscuit to sandwich together, pressing firmly.
4 Freeze until fully frozen and ready to decorate.
5 To decorate: Place melts in a microwave-safe bowl and heat on medium power for 1-min bursts until melted. Stir in between. Place crushed nuts and 100 & 1000’s in separate bowls.
6 To decorate: Remove ice cream sandwiches from the freezer, half dip into melted chocolate and then into nuts or sprinkles. Freeze until ready to serve.
• 1.5-1.8kg pork loin roast
• 1-2 tbsp olive oil
• 1 tbsp fennel seeds
• 2 tsp salt
• 2 tbsp plain flour
• 1L Campbell’s Real Stock Chicken
TIP
– Roasting pan must be flameproof. If not, you can use a medium-size saucepan.
7 Serve gravy with cooked meat and vegetables. INGREDIENTS METHOD
1 If possible, take your pork out of the packaging and place on a tray in the fridge overnight to dry out.
2 Pre heat oven to 200°C. Place pork into a large baking dish. Pour over oil and rub, sprinkle with fennel seeds and salt. Pour 500ml of Campbell’s Real Stock Chicken around the pork and bake for 15 min.
For more recipe ideas visit: campbellsanz.com/campbells-kitchen
3 Reduce heat to 180°C and continue to roast the pork for 1 hour or until cooked through.
4 Transfer cooked meat to a large plate. Loosely cover with foil and leave to rest.
5 Place the roasting pan on a stovetop and sprinkle with flour. Stir flour for 1-2 min.
6 To make the gravy: Sprinkle over flour, stirring for 1-2 min.
Gradually add in remaining 500ml Campbell’s Real Stock Chicken, stirring well after each addition to avoid lumps. Bring to a boil then return to a simmer and cook until the gravy has thickened to your liking. Add in any pan juices from the resting meat. Strain into a serving jug and keep warm.
DARK CHOCOLATE SMARTIES ® MUDCAKE
INGREDIENTS
• 2x170g NESTLÉ BAKERS’ CHOICE Dark Choc Baking Blocks, melted
• 300g butter, chopped
• 1 3/4 cups (385g) brown sugar
• 1 cup (250mL) hot water
• 3/4 cup (75g) NESTLÉ BAKERS’ CHOICE
Baking Cocoa
• 4 eggs, lightly beaten
• 1 cup (240g) sour cream
• 2 cups (300g) plain flour
• 3/4 cup (120g) self raising flour
• 340g SMARTIES BUTTERCREAM
• 250g butter, softened
• 3 cups (480g) icing sugar, sifted
• 2 tbsp milk
For more recipe ideas visit: bakerschoice.nestle.com.au
METHOD
1 Preheat oven to 160ºC/140ºC fan forced. Grease and line 2x20cm round cake pans.
2 Melt NESTLÉ BAKERS’ CHOICE Dark Choc Baking Blocks, butter, sugar, water, and NESTLÉ BAKERS’ CHOICE Baking Cocoa in a saucepan over low heat. Stir constantly until smooth. Cool for 10 minutes and transfer to a bowl.
3 Combine eggs and sour cream, then add sifted flours, mixing well. Pour into pans.
4 Bake for 45 minutes or until tested with a skewer. (Moist cake mixture on skewer is normal for mud cake – do not overcook.)
5 Cool cakes in pan. Turn out and wrap in plastic wrap and foil until ready to ice.
6 Meanwhile, beat butter until light and creamy with an electric mixer. Gradually beat in half the sifted icing sugar, milk, then remaining icing sugar, and NESTLÉ BAKERS’ CHOICE Baking Cocoa, until thickened and combined. Smooth layers of cake over with chocolate buttercream, stack, frost, and decorate with SMARTIES. Serve.
NESTLÉ BAKERS’ CHOICE is created specifically for baking, to do wonderful things that most others can’t. From CHOC BITS products that magically hold their shape, to Melts that defy the laws of tempering, our products are made for you to bake irresistible treats with ease.
New NESTLÉ BAKERS' CHOICE Dark Choc Baking Block is perfect for everyday baking. Giving you a rich, glossy finish – create delectable desserts such as a SMARTIES dark choc mudcake, mousses and tarts. Proudly made in Australia. Made using Rainforest Alliance certified sustainable cocoa. Also available in Milk and White variants.
GINGERBREAD COOKIES
• 2 3/4 cup plain flour
• 1 Tsp G-Fresh Salt
• 2 Tsp G-Fresh Ginger Ground
• 2 Tsp G-Fresh Cinnamon Ground
• 125g butter
• 1 cup brown sugar
• 4 Tbsp glucose syrup
• 1 whole egg
• 1 egg yolk
METHOD
1 Sift flour, salt and spices into a large bowl and combine. Rub the butter in until it resembles fine breadcrumbs.
2 Add the sugar, glucose syrup and egg to the mixture. Combine roughly in the bowl.
3 Knead until a smooth, firm dough. Clingwrap and refrigerate for 2 hours or overnight.
4 Preheat oven to 180 degrees. Roll dough out on a lightly floured surface to 5mm thickness and cut out using cookie cutters of your choice.
5 Place cookies on a lined baking tray. Cook for 15-18 minutes or until pale and golden.
APRICOT GLAZED ROAST CHICKEN WITH POTATO GALETTE
INGREDIENTS
• 1.8kg Lilydale Free Range Whole Chicken
• 1/4 cup olive oil, plus 1 tbsp extra
• 1 leek, washed, trimmed, roughly chopped
• 2 garlic cloves, crushed
• 1 tbsp Dijon mustard
• 1 1/4 cups sourdough breadcrumbs
• 1/2 cup dried apricots, chopped
• 1/2 cup raw almonds, chopped
• 2 tsp finely chopped rosemary leaves
• Roasted garlic halves, to serve (optional)
APRICOT GLAZE
• 1/2 cup apricot jam
• 1 tbsp maple syrup
POTATO GALETTE
• 1kg starchy potatoes, peeled, thinly sliced
• 100g butter, melted
• 1 leek, washed, trimmed, cut into 0.5cm rounds
• 1 tbsp rosemary leaves
METHOD
1 Preheat oven to 160° (Fan Forced) or 180°C (Conventional).
2 Heat oil in a small frying pan on medium heat. Add leek and garlic and cook for 3-5 minutes, or until soft. Stir through mustard until well combined. Transfer to a bowl including any pan juices, to cool. Add breadcrumbs, apricots, almonds, and rosemary and mix well.
3 Remove chicken from packaging and pat dry inside and out with kitchen paper. Fill cavity with apricot mixture. Secure legs with twine.
4 Place chicken in a baking dish. Drizzle with extra oil and season well. Bake for 30 minutes.
5 Meanwhile, make the apricot glaze. Heat jam and maple syrup, stirring until smooth. Baste chicken with apricot glaze every 20 minutes for the remainder of cooking time, allowing 30 minutes for every 500g or until internal temperature reaches 75°C and juices run clear.
6 To make Potato Galette, line the base of a 23cm ovenproof frying pan with baking paper. Place potato and butter in a bowl. Season well and gently toss to coat. Lay half of the potato in the prepared pan, overlapping slightly. Top with leek rounds and half of the rosemary. Finish with remaining potato. Scatter over remaining rosemary. Bake for 45 minutes, until golden and potato is tender.
At Lilydale we have a love for quality, wholesome ingredients that are raised & grown with care to become the most flavoursome dishes.
To find more delicious Lilydale Free Range recipes, scan here:
We believe that a great day starts with a good morning. For over 100 years, Corn Flakes have provided good mornings to Aussies with its tasty simple goodness. Only Kellogg's makes the original toasted flakes of corn that can't be copied – there really is only one true Corn Flakes!
SERVES 24 PREP 10 mins COOK 10 mins For more recipe ideas visit: kelloggs.com.au
TIPS – If you prefer, omit the delight and replace with more marshmallows. This recipe also works well when milk or dark chocolate is used instead of white chocolate.
SERVES 20 PREP 10 mins
COOLING 2 hrs (refrigerate once prepared)
Finding a nutritious breakfast cereal that kids love can be a challenge – Kellogg's® Rice Bubbles® is a great choice – it's both fun and nutritious. Made from the puffed grains of whole white rice, Kellogg's® Rice Bubbles® helps give kids a great start to the day. Kellogg's® Rice Bubbles® is low in fat, contain no preservatives and no artificial colours or flavours. They're also high in carbohydrates and provide 6 essential nutrients to provide a great start to the day.
WHITE CHOCOLATE & RICE BUBBLES® ROCKY ROAD
KELLOGG'S® HONEY JOYS
INGREDIENTS METHOD
• 90g butter or margarine
• 1/3 cup sugar
• 1 tablespoon honey
• 4 cups Kellogg’s® Corn Flakes
1 Preheat oven to 150°C.
2 Line 24 hole patty pan with paper cases.
3 Melt butter, sugar and honey together in a saucepan until frothy.
4 Add Kellogg’s® Corn Flakes and mix well.
5 Working quickly, spoon into paper patty cases.
6 Bake in a slow oven 150°C for 10 minutes.
7 Cool.
The delicious taste of honey combined with the crunch of Kellogg’s® Corn Flakes makes this treat a family favourite & great for fetes, bake stalls & birthday parties.
INGREDIENTS METHOD
• 2 x 180g bar white eating chocolate, chopped coarsely
• 125g pink & white marshmallows, chopped coarsely
• 150g turkish delight, chopped coarsely
• 1/4 cup pistachios, chopped coarsely
• 1/4 cup shredded coconut
• 1 cup Kellogg’s® Rice Bubbles®
• 2 tablespoons shredded coconut, extra
1 Grease 19cm deep square cake pan; line base and sides with 2 strips of baking paper, extending paper 2cm above sides.
2 Stir chocolate with a metal spoon in a medium heatproof bowl over a saucepan of simmering water until melted. Cool for 5 minutes.
3 Combine remaining ingredients in large bowl.
4 Stir in chocolate, working quickly; spread mixture into prepared pan.
5 Sprinkle over extra coconut.
6 Refrigerate for 2 hours or until firm before cutting.
What’s not t o love about Rocky Road? It’s an absolute classic!
This recipe is a great combination between your all-time favourite treat and breakfast cereal. This sweet snack is an easy to make treat that will be a hit at Christmas – with kids and adults!
From humble beginnings in the heart of the Barossa Valley, Maggie Beer Products’ range of premium cooking, entertaining & gifting products have been Australian family favourites for over 40 years.
MAGGIE BEER'S COUNTRY
CHICKEN & MUSHROOM PIES
MAGGIE BEER'S
APPLE TEA CAKE
INGREDIENTS
• 3 large green apples peeled & sliced into eighths
• 80mL Maggie Beer Verjuice
• 170g caster sugar
• 185g unsalted butter (room temperature)
• 1 tspn vanilla bean paste
• 2 free range eggs (room temperature)
• 1 1/4 cup self raising flour
• 1 tspn ground cinnamon
• 3/4 cup milk
• 1 tbs icing sugar to dust
• 500g Maggie Beer Rich Vanilla Bean Ice Cream to serve
METHOD
1 Grease a 20cm (8 inch) springform pan, preheat the oven to 180°C.
2 Peel apples, remove cores and cut them into eighths. Place into a medium sized saucepan with Verjuice and 1 tablespoon of caster sugar. Cover and cook over medium low heat until soft (about 20 minutes) but not mushy, set aside to cool.
3 Cream butter, remaining sugar, and vanilla in a bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, making sure to beat well after each addition.
4 Transfer mixture to a large bowl, and stir in sifted flour, cinnamon, and milk. Spread half the mixture into the prepared pan. Top with the apple and finish with the remaining cake mix.
5 Place into the preheated oven and bake for approximately one hour until golden and cooked through. Remove from the oven and set aside to cool.
6 Dust with icing sugar, and serve with Rich Vanilla Bean Ice Cream.
Designed to share and bring people together, Maggie Beer Products bases its world-renowned range on Maggie’s own philosophy of using superior Australian ingredients, in season, to produce products that are full of beautiful flavour. Pick up Maggie Beer’s delicious range of natural cooking stocks, verjuice and other pantry essentials at your local Romeo’s Supermarket today.
INGREDIENTS METHOD
• 6 free range chicken marylands, skin on
• Salt flakes to taste
• Freshly ground blackpepper to taste
• 3 tbs Maggie Beer Extra Virgin Olive Oil
• 2 cups Maggie Beer Free Range Chicken Stock
• 50g unsalted butter, softened
• 7 large mushrooms, chopped
• 1/4 cup unbleached plain flour
• 200ml cream
• 2 tbs flat leaf parsley, chopped
• 2 tbs oregano, chopped
• 2 tbs thyme, chopped
EGG WASH
• 1 egg
• 1/4 cup milk
PASTRY
• 125ml sour cream
• 250g plain flour
• 200g unsalted butter, chilled
1 Preheat the oven to 200C.
2 Season the chicken marylands with sea salt and pepper.
3 Butter a 24cm x 18cm baking dish. Place the seasoned chicken marylands into the baking dish, drizzle with Maggie Beer Extra Virgin Olive Oil, and put into the oven to roast for 20 minutes.
4 Remove from the oven and allow to rest for 15 minutes, loosely covered with foil.
5 Meanwhile, heat the Chicken Stock over a medium high heat in a small pot.
6 Place a large saucepan over a high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil to inhibit burning. Add the mushrooms and fry for 4 to 5 minutes.
7 Sprinkle the flour over the mushrooms and cook for a further couple of minutes.
8 Gradually stir in the hot stock, then the cream. Simmer gently until the mixture has thickened.
9 Remove the meat from the marylands and chop in to 1cm pieces, then fold through with the herbs into the mushroom mixture. Season to taste.
10 Refrigerate until chilled.
11 To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes. Roll to 3mm thick and cut to line greased pie dishes, leaving a ‘lip’ over the edge.
12 Cut out six smaller rounds (these are the pie lids).
13 Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.
14 Increase the oven temperature to 220C.
15 Place the pies onto a flat baking tray then place the pies into the oven and bake for 20 minutes. Reduce oven to 180C and bake for a further 5-10 minutes until golden brown.
16 Remove from the oven and serve.
THOMAS FOODS® LAMB SHANK & MUSHROOM RAGU
INGREDIENTS
• 2 lamb shanks (approx.1.4kg), excess fat trimmed
• 1 tbsp olive oil
• 250g brown mushrooms, sliced
• 2 garlic cloves, crushed
• 1 large brown onion, finely chopped
• 2 carrots, peeled, finely chopped
• 2 celery sticks, finely chopped
• 700g tomato passata
• 1 cup (250ml) salt-reduced beef stock
• 4 sprigs thyme
• 2 sprigs rosemary, leaves finely chopped 1/2 bunch kale, shredded
• 375g pappardelle pasta
• 120g baby rocket leaves, to serve
• Grated parmesan (40g), baby basil leaves & lemon wedges, to serve
TIPS – Slow Cooker Option
Follow instructions in recipe to the point where you return lamb, mushrooms and juices to the pan. Instead, add all ingredients to slow cooker.
Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until lamb is very tender. Serve leftover ragu with polenta, quinoa or cous cous and your choice of vegetables.
METHOD
1 Heat oil in a large saucepan over medium-high heat. Season lamb shanks and cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 minutes or until tender. Transfer to bowl with lamb.
2 Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary. Cook for 5 minutes or until onion softens. Return lamb, mushrooms and any juices to pan. Add passata, stock, thyme, rosemary. Bring to the boil. Reduce heat to low.
Cook, covered, for 2-2 ¼ hours or until lamb is falling off the bone, turning shanks occasionally. Use tongs to transfer lamb to a heatproof bowl and coarsely shred lamb using 2 forks. Discard bones. Return lamb to tomato mixture. Stir through kale. Season. Remove thyme stalks.
3 Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
4 Divide pasta and lamb ragu among serving bowls. Top with parmesan and basil leaves. Serve with baby rocket and lemon wedges.
Thomas
Foods International started back in 1988 with a genuine love for the land & what it can produce. These days, we proudly process & supply top-quality Aussie beef, lamb, mutton & goat t o customers around the world.
Over nearly 40 years, we’ve grown carefully and deliberately to cover the whole supply chain – right from paddock to plate. We’re now Australia’s biggest family-owned red meat processor, and we’re still 100% Aussie-owned and run.
Even though we’ve expanded to 20 offices across nine countries, our head office is still right where it all began – Adelaide, South Australia. Our 4,000+ team members carry that same passion and pride in everything they do, helping us deliver some of the best produce this country has to offer.
With our global footprint and dedication to sharing the best red meat Australia has to offer, we actively pursue our mission, feeding families globally.
Italian Pasta Makers Since 1907, the Tamma family began crafting pasta in a small artisanal workshop in Bari, in the heart of Puglia. More than a century later, Tamma continues to be made in this vibrant region at the doorstep of the ‘Tavoliere delle Puglie’, Italy’s leading durum wheat growing region. Today, Tamma brings La Preziosa (The Precious One) to Australia. Say CIAO Tamma and join us at the table to experience the richness of our heritage in every bite.
TAMMA® LA PREZIOSA SPAGHETTI WITH TRUFFLE & MUSHROOM
Truffle & Mushroom
Spaghetti is pure indulgence – earthy, elegant, & unmistakably luxurious.
A medley of wild mushrooms meets the unmistakable aroma of truffle, all wrapped in silky strands of spaghetti. Rich, velvety, and deeply aromatic, it’s a dish that feels like a velvet evening in the Italian hills – sophisticated, seductive, and impossible to forget.
INGREDIENTS
• Tamma La Preziosa
Spaghetti 500g
• 2 Tablespoons olive oil
• 125g butter
• 1 clove garlic, crushed
• 50g truffle paste
• 750g mini Swiss mushrooms, thinly sliced.
• 10-20g fresh black truffle, in paper thin slices
1 Bring a large pot of well salted water to a boil.
2 In a pan over low heat, melt butter with olive oil and gently sauté the garlic.
3 Add mushrooms and increase the heat to medium. Cook off until golden.
4 Add the spaghetti to the pot of boiling water and cook for 7 minutes.
5 Add the truffle paste to the mushrooms followed by the spaghetti. Stir to combine and add in ½ cup of pasta water to create a glossy sauce. Cook for a further 2 minutes.
6 To serve, swirl individual portions onto plates and top with freshly shaved slices of truffle. METHOD
DOUBLE SMOKED LEG HAM & SWEET POTATO CAKES
INGREDIENTS
• 200g Barossa Fine Foods
Double Smoked Leg Ham
• 600g sweet potato, peeled & cubed
• 3 tbs flat leaf parsley, finely chopped
• 1 tbs thyme leaves, finely chopped
• 1-2 tsp harissa paste*
• 1 tsp ground cumin
• 1 egg, lightly beaten
• 2 spring onions, finely sliced
• 1 clove garlic, finely chopped
• Sea salt
• Black pepper
• 3 tbs plain flour
• Vegetable oil
TIP
1 * Add 1-2 tsp of the harissa paste, depending on how you like your spice, or omit if required.
2 These sweet potato cakes are delicious hot or cold & are perfect served as a lunch with salad, cold as a snack, or as a brunch with poached eggs.
Feed your joy with Barossa Fine Foods.
Made using the finest ingredients & recipes from 100 years of smallgoods know-how, find their delicious range of sliced smallgoods, sausages and more in Romeo’s supermarkets today.
1 Steam the chopped sweet potato in a steamer until well cooked, mash with a fork or potato masher. Set aside to cool.
2 While the sweet potato is cooking, roughly dice the ham and place in a large bowl. Add the chopped parsley, thyme, harissa paste, ground cumin, spring onions and garlic. Once the sweet potato has cooled, add in to the ham mixture along with the lightly beaten egg. Season with sea salt and ground black pepper and mix gently until the mixture is well combined. Place in the fridge for one hour.
3 Using your hands, take small amounts of the mixture and roll into balls, flatten slightly, then dust in plain flour.
4 In a frypan over a medium heat, fry the cakes in batches in the vegetable oil until golden brown.
5 Serve with mayonnaise, finish with a sprinkle of sea salt and black pepper.
Teriyaki & ginger soba noodles with Atlantic salmon , broccolini & Asian greens.
SERVES 2 PREP 15 mins COOK 20 mins
SALMON SOBA BOWL
INGREDIENTS METHOD
• 1/4 cup teriyaki sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons finely grated ginger
• 1/2 cup frozen edamame beans, cooked
• 2 spring onions, finely cut, plus extra for garnish
1 Make a sauce by combining teriyaki, sesame oil and ginger in a small bowl. Set aside.
• 250g packet frozen Birds Eye Atlantic Salmon
• Toasted sesame seeds, for sprinkling
– Skin On
• 1 tablespoon oil
• 1/2 bunch broccolini, trimmed & cut into 5cm lengths
• 3 baby bok choy, cut in half
• 120g soba noodles, cooked
2 Cook frozen Birds Eye Salmon following packet directions for panfry. Set aside and when cool enough to handle, peel off skin and tear into chunks. Wipe frypan clean with paper towel.
3 Heat oil in frypan on medium to high. Add vegetables and spring onions. Stirfry for 2-3 minutes until slightly wilted before adding soba noodles and teriyaki sauce. Toss to coat noodles. Add salmon and any resting juices. Toss gently to warm through. Serve topped with reserved spring onions and sesame seeds.
COOKING TOWEL
Our Most Absorbent Towel
