(SERVES 4 -6)
INGREDIENTS METHOD
1 pack of Mt Barker Roasted Carved Chicken Breast
1 pack of brioche fingers
2 tbsp butter (melted for toasting buns)
2 tbsp Gochujang (Korean red chilli paste)
2 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloved, minced
2 tbsp honey
1 tsp grated ginger
1 tbsp vegetable oil
1 cup of sliced fresh mozzarella cheese
1 cup of chopped kimchi
4 strips of chopped streaky bacon
1 green chili, thinly sliced
Salt & pepper to taste
One. Making Gochujang Sauce:
- In a bowl, mix gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger.
TWO. Prepare the Kimchi Bacon Mix:
- In a skillet, add oil and the chopped bacon and cook over medium heat until crispy. Remove the bacon and set it aside on a paper towel to drain excess fat.
- Add the chopped kimchi and sauté for 2-3 minutes until it softens slightly and releases its juices.
-Add the crispy bacon back into the skillet with the kimchi and mix well.
-Add the sliced spring onions set aside.
THREE. Toast the Buns:
- Brush the insides of the burger buns or brioche rolls with melted butter. Toast them on a grill or in a hot skillet until golden and crisp.
FOUR. Assemble the Dish:
- Preheat your oven's grill to medium.
- On each toasted bun, drizzle some gochujang sauce.
- Divide kimchi bacon between toasted buns and place on one side.
-Add a slice or two of mozzarella to the other side.
-Load up the middle of the bun with Mt Barkers Rree Range Carved Chicken Breast.
- Place the assembled buns on a baking tray and put them under the grill for 1-2 minutes or until the cheese is melted and bubbly.
- Remove from the oven and garnish with sliced chilli, if desired. Serve immediately.
INGREDIENTS
1 pack Mt Barker Roasted carved chicken Breast
4 bagels (plain, sesame, or everything bagels work well)
8 slices of bacon
4 large eggs
A handful of fresh rocket
8 slices of roasted tomatoes (recipe below)
4 tbsp mayonnaise
Salt & pepper to taste
for roasted tomatoes
2-3 medium tomatoes, cut into thick slices
1 tbsp olive oil
Salt & pepper to taste
A pinch of dried herbs (optional - oregano, thyme, or basil)
(SERVES 4)
METHOD
One. Roast the Tomatoes:
- Preheat the oven to 190°C.
- Arrange the tomato slices on a baking sheet, drizzle with olive oil, and season with salt, pepper, and herbs.
- Roast for 15-20 minutes until the tomatoes are soft and slightly caramelized. Set aside.
TWO. Cook the Bacon:
- In a skillet over medium heat, cook the bacon until crispy, about 4-5 minutes per side.
- Remove the bacon and drain on paper towels.
THREE. Cook the Eggs:
- In the same skillet, cook the eggs sunny-side up, or to your desired doneness. Season with salt and pepper. Set aside.
FOUR. Prepare the Bagels:
- While the eggs are cooking, slice the bagels in half and toast them until golden and crisp.
five.Assemble the Bagels:
- Spread a generous amount of mayonnaise on the bottom halves of each toasted bagel.
- Layer with fresh rocket, followed by slices of roasted tomatoes.
- Add the sliced chicken breast and then the crispy bacon slices.
- Top each with a cooked egg.
six. Finish and Serve:
- Place the top halves of the bagels over the filling.
- Serve warm, and enjoy your delicious brunch bagel!
ROASTED CHICKEN, RELISH & SALAMI MEGA BAGUETTE
ROASTED CHICKEN, RELISH & SALAMI MEGA BAGUETTE ROASTED CHICKEN, RELISH & SALAMI MEGA BAGUETTE
(SERVES 3 -4)
INGREDIENTS METHOD
1 pack Mt Barker Roasted carved chicken Breast
1 baguette
8-10 slices of salami
4-6 slices of prosciutto
2 tbsp soy sauce
200g fresh mozzarella, sliced
1/2 cup roasted capsicum sliced
A handful of fresh rocket leaves
4-5 tbsp of your favourite tomato or chili relish - Olive oil, for drizzling
Salt & pepper, to taste
One. Prepare the Baguette:
- Slice the baguette in half lengthwise. You can lightly toast the inside of the baguette for extra crunch if you like.
TWO. Spread the Relish:
- Spread a generous layer of relish on both halves of the baguette.
THREE. Layer the Ingredients:
- Start by placing the sliced grilled chicken breast evenly on the bottom half of the baguette.
- Add the slices of salami and prosciutto over the chicken.
- Place the fresh mozzarella slices over the meats.
- Add the roasted capsicum slices on top of the mozzarella.
- Finish with a layer of fresh rocket leaves.
FOUR. Season and Drizzle:
- Lightly drizzle olive oil over the top and season with a bit of salt and pepper.
Five. Assemble and Serve:
- Place the top half of the baguette over the filling, press down gently to hold everything together, slice the baguette into portions if desired.
This baguette combines savoury meats, creamy mozzarella, tangy roasted capsicum, and fresh rocket with a sweet and tangy relish for a burst of flavours. Enjoy your mega baguette!
KOREAN SHREDDED
CHICKEN BAO BUN KOREAN SHREDDED
CHICKEN BAO BUN KOREAN SHREDDED CHICKEN BAO BUN
(SERVES 4 -8)
INGREDIENTS METHOD
1 pack Mt Barker Roasted Shredded Chicken Breast
1/2 bottle Korean BBQ sauce
8 bao buns
1 large ripe avocado, thinly sliced
Fresh coriander, for garnish
1 red onion
1/2 cup apple cider vinegar
1/2 cup water
2 tbsp sugar
1 tsp salt
1 red onion
1/2 cup of apple cider vinegar
1/2 cup of water
One. Prepare the Pickled Red Onions:
- In a small jar, combine apple cider vinegar, water, sugar, and salt. Place on lid and shake until the sugar and salt are dissolved.
- Place the sliced red onions in the liquid and allow to sit for at least 1 hour ( you can make a bigger batch as these will keep easily in your fridge for weeks ).
Two. Prepare the Bao Buns:
- Steam the bao buns according to package instructions until they are soft and flu y.
three. Assemble and Serve:
- Open each bao bun and drizzle some Korean BBQ sauce over both sides
- Add Mt Barkers Roasted Shredded Chicken a few slices of avocado and some drained pickled red onions to each bun
- Top with fresh coriander leaves and serve
Serve the Korean chicken bao buns immediately while they are warm and enjoy!
These bao buns are perfect for a light meal or as a delicious appetizer. The combination of spicy, tangy, and creamy flavours will definitely be a hit! for pickled onions
2 tbls sugar
1 tsp of salt
Alternatively, you can heat some Mt Barker Roasted Shredded Chicken with a splash of Korean BBQ sauce and serve hot.
ROASTED CARVED CHICKEN
TURKISH ROLL ROASTED CARVED CHICKEN TURKISH ROLL ROASTED CARVED CHICKEN
TURKISH ROLL
(SERVES 2 -4)
INGREDIENTS METHOD
1 pack of Mt Barker Craved Chicken Breast
2 Turkish rolls
6-8 slices of char-grilled capsicum
4 slices of Emmental cheese
6-8 tbsp rocket pesto
4-6 slices Parma ham
4 dollops mayonnaise
2 handfuls rocket
Olive oil (optional for grilling)
One. Prepare the Turkish Roll:
- Cut the Turkish roll in half lengthwise and lightly toast.
TWO. Pesto and Mayo spread:
- Spread a generous layer of rocket pesto on both halves of the Turkish roll and 2 dollops of mayo on each top.
THREE. Layer the Ingredients:
- Add the slices of Emmental cheese on the bottom half.
- Place the char-grilled capsicum on top of the cheese.
- Load up with roast carved chicken.
- Layer the Parma ham over the chicken.
- Add fresh rocket.
FOUR. Finish and Serve:
- Put the top half of the roll on and press gently.
Five. Slice in half if desired and enjoy!
six. Grill the Roll (Optional):
- You can lightly brush the outside of the roll with olive oil and place it on a grill or in a panini press until the cheese melts and the bread is slightly crispy. This step is optional but adds a nice texture.
This sandwich has a lovely blend of flavours—smoky, salty, creamy, and fresh. Enjoy your delicious Turkish roll!
CHICKEN, PEAR, PROSCIUTTO AND BRIE FOCACCIA
CHICKEN, PEAR, PROSCIUTTO AND BRIE FOCACCIA
CHICKEN, PEAR, PROSCIUTTO AND BRIE FOCACCIA
(SERVES 2 -4)
INGREDIENTS METHOD
1 Packet of Mt Barker Craved Chicken Breast
1 large focaccia, cut into sandwich-sized pieces
6-8 slices of prosciutto
1 ripe pear, thinly sliced
200g of brie, sliced
A handful of rocket leaves
4 tbsp mustard pickle
2 tbsp olive oil
Salt & pepper to taste
One. Prepare the Focaccia Bread:
- Slice the focaccia bread into sandwich-sized pieces and then cut each piece horizontally to create a top and bottom half.
TWO. Assemble the Sandwich:
- Spread a generous amount of mustard pickle on the bottom half of each focaccia piece.
- Layer slices of cooked chicken over the mustard pickle.
- Next, Add slices of prosciutto, followed by thin slices of pear.
- Top with slices of brie cheese and a handful of fresh rocket leaves.
THREE. Finish the Sandwich:
- Place the top half of the focaccia over the filling. Drizzle a little olive oil on top of each sandwich.
FOUR. Grill the Sandwich (optional):
- If you prefer a warm sandwich, preheat a grill pan or sandwich press. Grill the sandwiches for 2-3 minutes, or until the brie cheese is slightly melted and the focaccia is golden and crisp.
FIVE. Serve:
- Cut the sandwich in half, serve warm or at room temperature, and enjoy!
This sandwich balances the savoury flavours of chicken and prosciutto with the sweetness of pear and the creamy richness of brie, complemented by the tangy kick of mustard pickle. Perfect for a gourmet lunch or a light dinner!
ROASTED CARVED CHICKEN, BEETROOT & AVOCADO ROASTED CARVED CHICKEN, BEETROOT & AVOCADO ROASTED CARVED CHICKEN, BEETROOT & AVOCADO
(SERVES 2-4)
INGREDIENTS METHOD
1 pack of Mt Barker Craved Chicken Breast
2 ciabatta rolls
1 ripe avocado, smashed
1/2 cup cooked, thinly sliced beetroot
2 handfuls of fresh rocket leaves
Salt & pepper, to taste
Honey Mustard Dressing
1/2 tbls English mustard
1 tbsp seeded mustard
2 tbsp honey
2 tbsp olive oil
1/2 tbsp apple cider vinegar (or lemon juice)
Salt & pepper, to taste
One. Make the Honey Mustard Dressing:
- In a small bowl, whisk together the English and seeded mustard, honey, olive oil, and apple cider vinegar (or lemon juice). Season with salt and pepper to taste. Adjust the sweetness or acidity as needed.
TWO. Prepare the Ciabatta: Slice in half and lightly toast if you prefer a bit of crunch or leave them untoasted for a softer bite.
THREE. Assemble the Roll:
- Spread a thin layer of the honey mustard dressing on each half of the roll.
- Add the smashed avocado on the bottom half of the roll.
- Layer the craved roast chicken over of the avocado.
- Place the beetroot slices and top with rocket leaves.
FOUR. Finish and Serve:
- Place the top half of the roll, press down gently, and cut the roll in half. -Serve immediately and enjoy!
This sandwich is packed with vibrant flavours and textures—the creaminess of the avocado, the earthy sweetness of beetroot, the peppery rocket, and the tangy-sweet honey mustard dressing all come together beautifully!
PERI PERI CHICKEN, AVOCADO AND SPICY MAYO PERI PERI CHICKEN, AVOCADO AND SPICY MAYO PERI PERI CHICKEN, AVOCADO AND SPICY MAYO
(SERVES 4)
INGREDIENTS METHOD
1 pack of Mt Barker Diced Peri Peri Chicken Breast
4 large bread rolls (your choice)
2 ripe avocados, smashed
1 clove garlic, minced
1/4 - 1/2 a lime, squeezed
1 cup mixed lettuce leaves
4 tbsp mayonnaise or Peri Peri mayo (we used Peri Peri mayo as we like it hot)
Salt & pepper to taste
One. Prepare the Rolls:
- Prepare the bread rolls by slicing them in half. Optionally, toast the rolls on a grill or in a hot pan until golden brown for added texture.
TWO. Prepare the Smashed Avocado:
- In a small bowl, mash the avocado with a fork, adding lime juice, garlic, salt and pepper to taste.
THREE. Assemble the Rolls:
- Spread a layer of mayo on the top half of the roll and smashed avocado on the bottom half.
- Load up Mt Barkers Peri Peri Diced Chicken on top of the avocado
-Add your lettuce mix
-Place on the top half of the bun and serve
This roll is a perfect blend of heat, freshness, and comfort, ideal for anyone who loves a flavourful, wholesome sandwich with a kick.
PERI DICED CHICKEN, BBQ BACON & GOUDA MELT
PERI PERI DICED CHICKEN, BBQ BACON & GOUDA MELT PERI PERI DICED CHICKEN, BBQ BACON & GOUDA MELT
(SERVES 4)
INGREDIENTS METHOD
1 Pack of Mt Barker Diced Peri Peri Chicken Breast
8 slices of bacon
1/2 cup BBQ sauce
8 slices smoked Gouda cheese
8-12 slices of bread (sourdough, ciabatta, or your choice)
4 tbsp butter, softened
1 tbsp olive oil
One. Prep the Bacon:
- Brush both sides of bacon slices with BBQ sauce
- Place in preheated oven. Cook the bacon slices for 8-12 minutes.
- Remove from the oven and set aside.
TWO. Assemble the Sandwiches:
- Butter one side of each slice of bread.
- On the unbuttered side of four slices, layer with smoked Gouda cheese, Mt Barker Free Range Peri-Peri Diced Chicken Breast, and BBQ’d bacon.
- Add another slice or 2 of Gouda cheese on top for extra meltiness.
- Place the other four slices of bread on top, buttered side facing out.
THREE. Grill the Sandwiches:
- Heat a skillet or grill pan over medium heat.
- Place the sandwiches in the skillet and cook for about 3-4 minutes on each side or until the bread is golden brown and crispy and the cheese has melted.
FOUR. Serve:
- Slice the sandwiches in half and serve hot with a side of chips.
Enjoy the smoky, spicy, and savoury flavours of this Peri Peri Chicken, BBQ'd bacon and smoked Gouda melt!
ROASTED CARVED CHICKEN
CROISSANT WITH BRIE
CROISSANT WITH BRIE ROASTED CARVED CHICKEN CROISSANT WITH BRIE (SERVES 4)
ROASTED CARVED CHICKEN
INGREDIENTS METHOD
1 pack of Mt Barker Craved Chicken Breast
4 croissants
200g camembert cheese, sliced
4 tbsp caramelised onion
Fresh thyme leaves
Rocket (optional)
One. Prepare the Croissants:
- Preheat your oven to 180°C.
- Slice the croissants in half horizontally.
TWO. Assemble the Croissants:
- Layer Mt Barker Free Range Carved Chicken Breast on the bottom half of each croissant.
- Add a generous spoonful of caramelized onions.
- Add the slices of camembert cheese.
- Top with chicken and a sprinkle of fresh thyme.
THREE. Bake:
- Place the assembled croissants on a baking tray and bake in the preheated oven for about 8 -10 minutes or until the cheese is melted and the croissants are heated through.
FOUR. Serve:
- Remove from the oven, let cool slightly, add some fresh rocket (optional) and serve warm.
Enjoy these flavour-packed croissants as a delightful brunch, or light lunch option!
ROASTED SHREDDED CHICKEN
THAI BAGUETTE ROASTED SHREDDED CHICKEN THAI BAGUETTE ROASTED SHREDDED CHICKEN THAI
BAGUETTE
(SERVES 3)
INGREDIENTS METHOD
1 pack of Mt Barker Shredded Chicken Breast
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp honey
1 clove garlic, minced
1 tsp fresh ginger, minced
1/4 cup shredded carrot
1/4 cup shredded wombok cabbage
1/4 cup fresh coriander leaves
1/4 cup fresh mint leaves
1/4 cup chopped spring onions
1-2 fresh red chilli, finely chopped (adjust to taste)
large baguette
1-2 knobs of butter
Big drizzle of black sriracha
2 tsp mayonnaise
One. Prepare the Shredded Thai Chicken:
- In a bowl, mix together fish sauce, lime juice, honey, minced garlic, ginger and fresh chilli.
- Add the shredded chicken, carrot, wombok, spring onion, coriander and mint to the bowl and toss to coat it well in the Thai sauce. Let it marinate for about 10 minutes to absorb the flavours.
TWO. Prepare the Baguette:
- Slice the baguette in half lengthwise.
- Spread a little butter on both sides of the baguette.
- On one side drizzle black sriracha and on the other spread the mayo
- Add the shredded chicken mix.
- Cut and serve.
This shredded Thai chicken baguette is fresh, flavourful, and perfect for a light yet satisfying meal. The combination of sweet, salty, tangy, and spicy elements with the crunchy baguette creates a delightful eating experience! Enjoy!
ROASTED SHREDDED CHICKEN
ROASTED SHREDDED CHICKEN
CHIPOTLE & BUTTERMILK SLAW ROASTED SHREDDED CHICKEN
CHIPOTLE & BUTTERMILK SLAW
CHIPOTLE & BUTTERMILK SLAW
(SERVES 4)
INGREDIENTS METHOD
1 Pack of Mt Barker Shredded Chicken Breast
4 soft rolls (brioche or ciabatta work well)
Chipotle sauce
Sweet spiced gherkins or Pickled jalapeños for extra heat
BUTTERMILK SLAW
2 cups shredded green cabbage
1/4 cup thinly sliced red onion
1 cup shredded carrots
1/2 cup buttermilk
1/4 cup mayonnaise
1 tbsp apple cider vinegar
1 tbsp honey
Salt & pepper to taste
One. Prepare the Pulled Chicken:
- Mix chipotle sauce with shredded chicken.
TWO. Make the Buttermilk Slaw:
- In a large bowl, combine the shredded green cabbage, red onion, and carrots.
- In a small bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Pour the dressing over the shredded vegetables and toss to coat evenly. Refrigerate for at least 15 minutes.
THREE. Assemble the Rolls:
- Slice the rolls in half and lightly toast and butter, if desired.
- Spoon some chipotle sauce on the bottom half, add gherkins or jalapeños and a generous amount of shredded chicken to the bottom half of each roll.
- Top the chicken with a heaped scoop of buttermilk slaw.
- Place the top half of the roll, pressing down slightly to hold everything together.
FOUR. Serve the Shredded Chicken with Chipotle & Buttermilk Slaw Roll immediately.
enjoying the combination of smoky, spicy chicken and creamy, tangy slaw. They pair wonderfully with sweet potato fries.
ROASTED SHREDDED
CHICKEN BBQ ROLL ROASTED SHREDDED
CHICKEN BBQ ROLL ROASTED SHREDDED
CHICKEN BBQ ROLL
(SERVES 4)
INGREDIENTS METHOD
1 pack of Mt Barker Shredded Chicken Breast
4 soft rolls (like brioche or sub rolls)
1/2 cup BBQ sauce (use your favorite brand)
1/4 cup mayonnaise
4 medium gherkins (sliced)
Salt & pepper to taste
One. Prepare the Shredded Chicken:
- Mix 4-6 tablespoons of BBQ sauce with shredded chicken
TWO. Assemble the Rolls:
- Slice the rolls in half and lightly toast.
- Spoon some mayonnaise sauce and a generous amount of shredded chicken to the bottom half of each roll.
- Place sliced gherkins on top of the shredded chicken and smoother with BBQ sauce
- Place the top half of the roll on top, pressing down slightly to hold everything together.
Optional toppings like red onion slices, shredded lettuce, and grated cheese, Or heat the shredded BBQ chicken for a delicious warm toasted butty.
ROASTED SHREDDED CHICKEN, GARLIC & CHILLI MELT ROASTED SHREDDED CHICKEN, GARLIC & CHILLI MELT
INGREDIENTS
SHREDDED CHICKEN, GARLIC & CHILLI MELT
(SERVES 4)
METHOD
1 pack of Mt Barker Shredded Chicken Breast
4 slices of bread (your choice: white, whole grain, sourdough, etc.)
2-4 tablespoons sliced fresh chilies (adjust to taste)
1 cup shredded cheese (cheddar, mozzarella, or any preferred cheese)
2-4 cloves garlic, thinly sliced
2-4 tbsp butter
1-2 tbsp olive oil
One. Assemble the Sandwich:
- Spread butter on one side of each bread slice. On the unbuttered side, layer the carved roast chicken, followed by a generous amount of cheese and some chili if you like it hot.
- You could add veggies like tomatoes or onions if you desire.
- Heat a skillet or pan over a medium heat, add olive oil along with sliced garlic & chilies
two. Toast the Sandwich:
- Place the sandwich on the skillet on top of the garlic & chilies, buttered side down.
- Cook for 2-3 minutes or until the bread is golden brown and crispy.
- Flip the sandwich carefully and cook the other side for another 2-3 minutes until the cheese is melted and the bread is toasted.
three. Serve:
- Remove the sandwich from the skillet, let it cool slightly, then slice in half. Serve hot and enjoy!
LEMON & HERB CHICKEN,
SUNDRIED TOMATO & PESTO MELT LEMON & HERB CHICKEN,
SUNDRIED TOMATO & PESTO MELT LEMON & HERB CHICKEN, SUNDRIED TOMATO & PESTO MELT
(SERVES 4)
INGREDIENTS METHOD
1 pack Mt Barker Roasted Lemon& Herb Chicken Breast
2-4 tbsp rocket pesto (homemade is best)
2-4 tbsp sliced fresh chilies (adjust to taste)
4 slices of focaccia or your favourite bread (sourdough or ciabatta works well)
1/2 cup sundried tomatoes, drained and roughly chopped
4-6 slices of Colby cheese (any Swiss cheese works well)
4 tbsp butter (for grilling the sandwich)
One. Assemble the Sandwich:
- Butter one side of each slice of bread.
- Place 2 slices of bread buttered side down.
- Add a layer of Colby cheese, followed by Mt Barker Free Range Lemon Pepper & Herb Carved Chicken Breast, chopped sundried tomatoes, and another layer or 2 of Colby cheese.
- Top with the second slice of bread (buttered side up).
TWO. Toast the sandwich:
- Place one slice (buttered side down) on a skillet or pan over medium heat.
- Cook the sandwich for 2-3 minutes on each side, pressing down slightly, until the bread is golden and crispy, and the cheese is melted.
THREE. Serve:
- Remove the sandwich from the pan, slice it in half, and serve immediately with your favourite side (like a salad or fries).
ROASTED CARVED CHICKEN
CLUB SANDWICH ROASTED CARVED CHICKEN CLUB SANDWICH ROASTED CARVED CHICKEN CLUB SANDWICH
(SERVES 2)
INGREDIENTS METHOD
1 pack Mt Barker Roasted
Carved Chicken Breast
4 slices streaky bacon
6 slices bread
2 tbsp mayonnaise
Soft green lettuce leaves
2 tomato sliced
Salt & pepper to taste
One. Prepare the bacon:
- Heat a frying pan over a medium heat.
- Add a drizzle of oil, then the bacon slices to the pan and fry for 5–10 minutes, turning the bacon every so often
- Transfer to a plate lined with kitchen paper.
TWO. Assemble the Sandwich:
- Toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise
- Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon.
- Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast
THREE. Serve:
- Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick.
