Moroccan Potatoes with Coriander & Orange yoghurt sauce

Moroccan Potatoes with coriander and orange yoghurt sauce

Prep time: 10 mins

Cook time: 30 mins

Serves: 6

 

Ingredients

750 grams baby gourmet potatoes

2 Tbsp extra virgin olive oil

2 Tbsp Simon Gault Moroccan seasoning

1 cup plain Greek yoghurt (Coconut yoghurt is good too for DF)
3 Tbsp finely chopped coriander
½ orange rind + ¼ orange juice
Salt and pepper to taste

 

  1. Preheat oven to 180C.
  2. Place the potatoes in a roasting pan, toss to coat with the olive oil and Moroccan Seasoning
  3. Roast the potatoes till golden and cooked through (turning throughout the cooking time), this should take about 30 mins.
  4. While the potatoes are cooking combine the yoghurt, coriander and zest and juice of the orange. Season with salt and pepper to taste.
  5. Serve the potatoes with the sauce alongside.

Ginger Ale Pork Loin Steaks

Ginger ale pork chops

Prep time: 10 mins (allow marinating time)

Cook time: 15 mins

Serves: 4

 

Ingredients

1 cup ginger ale

1/2 cup soy sauce

1  clove of garlic crushed

1 Tbsp mustard powder

1/2 teaspoon ground black pepper

¼ cup brown sugar

3 to 5 dashes Tabasco sauce

4  “The Meat Box” Pork Loin Steaks

 

  1. Place marinade ingredients in a zip-top plastic bag or ceramic dish.
  2. Add pork chops and marinate several hours or overnight.
  3. Heat a fry pan or grill. Place chops on the grill and cook for 5 minutes per side
  4. Total cooking time should be 10 to 12 minutes.

Mini Lamb Roast with Caramelized Onions and Olives

Mini Lamb Roast with Caramelized Onions and Olives

Prep time: 15 mins
Cook time: 1 hour
Serves: 4

Ingredients
1 Kg “The Meat Box” Mini Lamb Roast (net packaging removed)
3 sprigs of rosemary
1 red onion
1 Tbsp Olive oil
1 Tbsp brown sugar
2 Tbsp Balsamic vinegar
½ cup pitted olives, roughly chopped

1. Preheat oven to 180C.
2. Take a small roasting pan, place the rosemary in the bottom of the pan and then the lamb roast on top.
3. Finely slice the red onion.
4. Heat the oil in a heavy bottomed pot, add the onion and cook gently making sure the onion doesn’t burn, continue to cook for about 10mins or until soft.
5. Add the brown sugar and balsamic vinegar, cook for a further 2 minutes or till the mixture resembles a jam-like consistency.
6. Pour over the lamb, then sprinkle over the olives, season with salt and pepper.
7. Cover with tin foil and place in the oven for approximately 50minutes to an hour.
8. When cooked to your liking, remove from the oven and rest the lamb for 10 minutes.
9. Carve and serve with the onion and olive mixture.

Scotch fillet Sandwich with Creamy mushrooms & Braised Cabbage

Scotch fillet, creamy mushrooms and braised cabbage sandwich

Prep time: 20mins

Cook time: 20mins

Serves: 4

 

Ingredients

1 Tbsp Olive OIl

4 “The Meat Box” scotch fillet steaks

8 slices of ciabatta bread (or similar)

Braised cabbage

Creamy mushrooms

 

  1. Heat a large frypan or grill.
  2. Oil the steaks and season with salt and pepper
  3. Cook the steak for 3 minutes on each side (or to your liking) and then set aside to rest for 5 minutes.
  4. Grill the bread then make the sandwiches layer with steak, mushrooms and cabbage.

 

Braised cabbage

50 g butter

1 tbsp white wine vinegar

1 tbsp sugar

1 tsp salt

½ a green cabbage

Ground black pepper

 

  1. Place butter, sugar, vinegar and salt in a medium – large pot.
  2. Add cabbage and cracked pepper and toss over a medium heat for 10mins or until the cabbage is wilted and tender.
  3. Stir regularly to mix through the melted butter, sugar and vinegar on the bottom of the pot.

 

Creamy Mushrooms

250 grams mushrooms, sliced

1 Tbsp butter

1 Tbsp Olive oil

¼ cup marsala (brandy or sherry are good too)

½ cup sour cream

 

  1. Take a large frypan, add the butter and oil, melt to combine.
  2. Add the mushrooms and cook for about 4-5 minutes.
  3. Add the marsala and cook for another few minutes.
  4. Then add the sour cream, mix till smooth, season with salt and pepper.

Pork and Fennel Pasta

Pork and Fennel Pasta

 

Prep time: 5 mins

Cook time: 4 hours

Serves: 4

 

Ingredients

400 grams penne pasta

1 Tbsp Extra Virgin Olive Oil

400 grams “The Meat Box” pork mince
1 small red chilli, finely sliced

Rind of one lemon

1 Fennel bulb, finely sliced

¼ cup white wine

½ cup chicken stock
Parmesan and chopped fennel tips to serve.

 

  1. Cook the pasta in a large pot of boiling salted water till just soft to the soft, this should take about 10-12minutes.
  2. While the pasta is cooking, take a large fry pan, heat the oil then add the pork mince and cook breaking it up for about 5 minutes.
  3. Add the chilli, lemon, fennel, wine and stock then simmer for about 5 minutes.
  4. Add the cooked and drained pasta, season and toss to combine.
  5. Sprinkle over the grated parmesan and chopped fennel tips.

 

Toad in the Hole

Toad in the Hole

 

Prep time – 10 mins
Cook time – 50 mins
Serves – 4

 

Ingredients
1 Tbsp Olive oil

2 apples

1 Red onion

6 “the Meatbox” Pure Pork Sausages

1 cup milk

2 eggs

1 Tbsp Dijon Mustard

¾ cup flour

 

  1. Preheat the oven to 220°C and drizzle the olive oil in a medium sized pie dish.
  2. Slice onions and apples and place in the dish, then place the sausages on top and cook for 15 minutes.
  3. While the sausages are in the oven, place into a blender the milk, eggs, mustard, flour and season with salt and pepper. Whizz up until a smooth batter forms.
  4. Pour batter over the sausages and cook for a further 30minutes or until risen and golden.

 

Maple Chicken Drumsticks

Maple Chicken Drumsticks

 

Prep time: 30 mins

Cook time: 30 mins

Serves: 4

 

Ingredients

500 grams “The Meat Box” Chicken drumsticks

¼  cup Maple Syrup

1 tbsp Worcestershire Sauce

2 tbsp Dijon mustard

1 onion

 

  1. Preheat Oven to 180C fan bake.
  2. Spray your baking pan with oil or line with baking paper for an easier cleanup.
  3. Spread onion slices evenly on the baking pan.
  4. In a large bowl, mix the maple, Worcestershire sauce, mustard and season with salt and pepper until well combined.
  5. Add the drumsticks into the bowl with sauce mix and make sure they are well coated. Once coated, place in baking pan on the sliced onion and pour the remainder of the sauce on top of the drumsticks.
  6. Cook for about 30-40 minutes until brown and chicken is cooked through.

 

 

 

Thai Beef Salad

Thai Beef Salad

 

Prep time: 30mins (plus 2 hours at least for marinating)

Cook time: 10 minutes

Serves: 4

 

Ingredients

1 1/2 Tbsp fresh lime juice

1 garlic clove, crushed

1 Tbsp brown sugar

1 Tbsp  fish sauce

2 tsp sesame oil

1 tsp soy sauce

2 tsp finely grated fresh ginger

500 grams “The Meat Box” Beef Stirfry

1 punnet of cherry tomatoes, quartered

½ telegraph cucumber, halved lengthways, thinly sliced diagonally

1 red onion, halved, cut into thin wedges

2 long fresh red chillies, halved, deseeded, thinly sliced lengthways

1 bunch fresh mint, leaves picked, large leaves torn

1 bunch fresh coriander, leaves picked

 

  1. Whisk together lime juice, garlic, brown sugar, fish sauce, sesame oil, soy sauce and ginger in a jug. Place the beef in a glass or ceramic dish pour over half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours. Set aside the other half of the dressing for finishing the salad.
  2. Preheat a pan on high and cook the beef quickly in batches, set aside for 10 minutes to rest.
  3. Place the tomato, cucumber, onion, chilli, mint and coriander in a large bowl.
  4. Toss the steak through and serve.

 

Maple Glazed Baby Pork Meatloaves

Maple glazed baby pork meatloaves

 

Prep time: 20 mins

Cook time: 25 mins

Serves: 4

 

Ingredients

500 grams “The Meat Box” pork mince

1 medium onion, finely sliced

2 Tbsp fruit chutney

1 Tbsp Dijon mustard

½ cup breadcrumbs

1 egg

300 grams “The Meat Box gourmet streaky bacon

 

Glaze

2 Tbsp apricot jam

1 Tbsp maple syrup

1 tsp Dijon mustard

 

Instructions:

  1. Preheat oven to 180C.
  2. In a large bowl mix together the pork mince, onion, fruit chutney, Dijon mustard, breadcrumbs and egg, season with salt and pepper.
  3. Take a 12 x ½ cup capacity hole muffin tin, spray lightly with baking spray.
  4. Line the holes with bacon then fill the holes with the pork mince mixture.
  5. Cook for 15-18 minutes, while the meatloaves are cooking make the glaze.
  6. Mix together the glaze ingredients.
  7. Remove the meatloaves from the muffin tins and place upside down (revealing the bacon) on a baking tray lined with baking paper.
  8. Brush the glaze over the meatloaves and return to the oven for another 5 minutes.

 

Crispy Pork Belly with Apple & Fennel Sauce

No need to think about what to make for dinner this weekend we have the perfect ‘Crispy Pork Belly ‘recipe that is incredibly crispy and perfectly golden every time and not to mention the super easy 2 ingredients ‘Apple & Fennel Sauce’

 

Prep time: 5 mins

Cook time: 3 ½ hours

Serves: 4

 

Ingredients

1 kg “The Meat Box” free farmed pork belly
2 tbsp Olive oil
1 Tbsp Salt

 

  1. Preheat the oven to 130C.
  2. Place the pork belly skin-side up on a clean chopping board and pat dry with paper towels.
  3. Score the skin side, drizzle over olive oil, and sprinkle with salt.
  4. Place the pork belly in an ovenproof dish; it’s preferable that the meat fits snugly in the dish.
  5. Place in the oven and cook for 3 hours.
  6. Change oven setting to 200C Grill and place dish higher up. Grill until the skin is puffed and crispy crackling.
  7. Place on a board to rest, then flip over with skin side down to cut, serve with apple and fennel sauce.

 

Apple and fennel sauce

 

2 granny smith apples, peeled and sliced

1 tsp fennel seeds

 

  1. Place apples and fennel seeds in a pot with just enough water to cover.
  2. Cook until the apples are soft.
  3. Place apples in a blender and process till smooth.