Cheats Katsu Chicken

Cheats Chicken Katsu

 

Prep time: 30 mins

Cook time: 30 mins

Serves: 4

 

Ingredients

500 grams “The Meat Box” Chicken Breast Boneless/ Skinless

½ cup of flour

2–3 cups of panko breadcrumbs

2 eggs

2 cups of short/medium-grain rice

oil for frying

 

To serve

kecap manis

finely sliced cabbage

grated carrot

Japanese mayonnaise

pickled ginger (optional)

sesame seeds

Instructions

 

  1. Cut the chicken into strips – approximately 6 per breast.
  2. Put the flour into a plastic bag, season with salt and pepper.
  3. Place the chicken in the bag and shake to coat.
  4. Take two bowls, crack the eggs into one and whisk to combine. Place the panko breadcrumbs into the other.
  5. Shake the excess flour off the chicken, coat in egg, then in the breadcrumbs, pushing the breadcrumbs on and slightly flattening the strips.
  6. Place on a plate and then pop into the fridge while preparing the other components of the meal.
  7. To cook the rice you can either use this method or if you have a rice cooker, follow the cooker’s instructions. Place the rice in a sieve and rinse under the cold-water tap to remove the starch. In a medium pot (that has a tight-fitting lid) add the rice and 2 cups of water, turn the heat up high and bring to the boil uncovered. As soon as it boils, reduce the heat to the lowest point and cover the pot with the lid and cook for 15 minutes. Remove from heat and let it sit for another 10 minutes.
  8. While the rice is cooking, take a frying pan, add the oil and cook the chicken pieces in batches. Drain on absorbent paper towels and keep warm in the oven on a low heat.
  9. Divide the rice across 4 bowls, drizzle the rice with kecap manis, cut the chicken cutlets into chunks and again divide across the bowls.
  10. Take clumps of the cabbage and carrot and add to the side of chicken. Again drizzle kecap manis over the chicken and add a dollop of mayonnaise on the side.  Sprinkle sesame seeds over the top.

 

Spicy Maple Baby Back Ribs

Spicy Maple Baby Back Ribs

 

Prep time: 15 mins

Cook time: 40 mins

Serves: 4

 

Ingredients

2 packets “The Meat Box” Baby Back Ribs (approx. 1.2kg)

1 onion, sliced

1 clove garlic, sliced

 

Spicy BBQ sauce

1 cup tomato passata

½ cup maple syrup

¼ cup malt vinegar

2 tsp mustard powder

1 tsp chipotle tabasco sauce

Instructions

  1. Preheat oven to 200C.
  2. Place the ribs in a large pan or pot and cover with cold water, add the onion and garlic.
  3. Bring to the boil and simmer for 25 mins.
  4. While the ribs are simmering, in a small pot place all the sauce ingredients, cook stirring for about 8 minutes or until the sauce thickens.
  5. Drain, discard the onion and garlic and place in a baking tray lined with baking paper.
  6. Brush over the BBQ sauce and roast for 15 minutes or until cooked through and golden.

Easy Nachos

Easy Nachos 

 

Prep time: 15mins

Cook time: 20mins

Serves: 4

 

Ingredients

1 Tbsp neutral oil

1 medium onion, finely sliced

2 cloves garlic, finely sliced

2 Tbsp Mexican Seasoning

500 grams “The Meat Box” Beef mince

400g can of red kidney beans

400g can of chopped tomatoes

 

To serve

Nacho Chips

Sour cream

Grated tasty cheese

Chopped parsley

 

 Instructions

  1. In a large pan heat the oil, add the onion and cook till soft.
  2. Add the garlic and Mexican seasoning, cook a further minute till fragrant then add the mince.
  3. Stir and keep breaking up the mince, cook till the meat is browned.
  4. Add the red kidney beans and tomatoes to the pan.
  5. Simmer for approximately 10 minutes until the mixture is thickened.
  6. Serve with nacho corn chips, sour cream and grated cheese then sprinkle over the parsley.

 

One Pan Sausage Roasty Dinner

One pan Sausage Roasty dinner

Prep time: 10 mins

Cook time: 30-40 mins

Serves: 4

 

Ingredients

8 “The Meat Box” Pork and Fennel Sausages

1 kg Mixed Roast Vegetable Medley (2cm skinned/diced) Kumara, Potatoes, Pumpkin, Parsnip

1 red onion (cut into 8 wedges)

1 bulb of garlic (separated)

2 stalks of rosemary

¼ cup of olive oil

salt and pepper

 

Creamy lemon sauce

½ cup of sour cream

½ cup of natural yoghurt

Zest and juice of one lemon

2 tbsp of whole grain mustard

2 tbsp of chopped parsley

salt and pepper

Imstructions

  1. Preheat your oven to 200 C fan bake.
  2. Take a large roasting dish and arrange the sausages, potatoes, kumara, carrots, red onion, garlic and rosemary in the pan.
  3. Pour over the olive oil and give a good grind of salt and pepper. Use your hands to combine all the ingredients spreading out evenly over the roasting pan
  4. Roast for about 30 minutes or until the sausages are cooked through and the vegetables are browned and crispy.
  5. Serve with the creamy mustard sauce and either steamed greens or a green salad.
  6. To make the sauce combine all sauce ingredients in a small bowl and mix well.

 

 

Phat Angus Beef Burgers with Beetroot Chutney

ANGUS PHAT BEEF AND BEETROOT BURGERS by Jane Rangiwahia

 Serves :4  Prep:15 mins  Cook: 25 mins

 

Ingredients

4 “The Meat Box” Angus Beef PHAT Burger Patties

4 Burger Buns

Mayonnaise ( We love Best Foods Mayo)

Aged Cheddar

Cos Lettuce Leaves

Spicy Beetroot Chutney (recipe follows

 

  1. Heat frypan and cook patties to your liking
  2. Heat or toast buns in oven and split in half
  3. Spread top half of bun with mayonnaise
  4. Spread the bottom half of the bun with the spicy beetroot chutney
  5. Layer a beef pattie on top of the chutney, add the aged cheddar and lettuce
  6. Place the top of the bun over the stack and enjoy.

 

Spicy Beetroot and Cranberry Chutney

Prep time: 10mins; Cook time: 20mins; Makes: 3 x 250ml jars

Ingredients

1 cup dried cranberries

1 400g pouch beetroot

1 cup sugar

1 cup cider vinegar

½ tsp chilli flakes

1 tsp salt

  1. Sterilize 3 250ml jam jars and keep warm in the oven
  2. Finely slice the beetroot
  3. Place all the ingredients in a saucepan, bring to the boil and simmer gently for about 20mins or until the chutney has thickened and is a jammy consistency.
  4. Ladle into warm jars and seal with lids.