Recipes

We work closely with our resturant chefs to privide you with some easy home cooking straight out of you box.

[[ recipeID=recipe-8ki46eijd, title=SALT & PEPPER CHICKEN WINGS ]]

[[ recipeID=recipe-7kdtxjfrm, title=Beer Braised Beef Brisket  ]]

[[ recipeID=recipe-8ki49c8fn, title=Chicken Cacciatore ]]

SALT & PEPPER CHICKEN WINGS

These salt and pepper chicken wings are a perfect addition to your menu this week. This easy to bake version makes them healthier than traditional fried wings, the light seasoning keeps them perfect for the whole family to enjoy.


Chicken wings are always great and easy to make, they pair well with any sides. Another great part of this recipe is how it works for lunch, dinner, and appetizers!

Servings: 4

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hours 10 mins

Ingredients

Instructions

Ingredients

  • 1 Kg Chicken Wings
  • 2 Tablespoon Sea Salt (ground)
  • 2 Tablespoon Black or Rainbow Pepper (ground)
  • 2 Tablespoon Lemon Juice
  • 4 Tablespoon Olive Oil
  • 4 Garlic Cloves (pressed)
  • 3 Tablespoons Paprika
  • 2 Teaspoon Chilli Flakes

    • Instructions

    1. Put all of the recipe ingredients into a large freezer bag, add the chicken wings and shake to let the mixture coat the chicken wings. Put the bag into a bowl and place this in the fridge for at least 2 hours, the longer the better!
    2. Heat the oven to 200 degrees.Line a baking tray with foil and pour the wings and all the marinade onto the baking tray. Spread the chicken wings out evenly and bake for 50 minutes (turn 1/2 way through) then bake until the chicken skin goes brown and crispy.

    Nutrition Facts

    Serving Size: 4

    Serving Per Recipe: 4

    Amount Per Serving
    Calories 150
    % Daily Value*
    Total Fat 10g 15%
    Saturated Fat 3g 15%
    Trans Fat 0g
    Sodium 600mg 25%
    Total Carbohydrate 2g 0%
    Dietary Fiber 1g 4%
    Sugars 0g
    Protein 15g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Beer Braised Beef Brisket

    Beer Braised Beef Brisket is cooked low and slow for maximum deliciousness. The brisket is braised in a homemade stout beer barbecue sauce that cooks down and leaves behind a deep, rich flavor that mingles nicely with the natural flavor of the beef.

    Servings: 6

    Keywords:

    • Prep Time: 10 mins
    • Cook Time: 3 hours 30 mins
    • Total Time: 3 hours 40 mins

    Ingredients

    Instructions

    Ingredients

  • 2kg Beef Brisket
  • 1 teaspoon Salt
  • 1 teaspoon Garlic powder
  • 1 teaspoon Sugar
  • 1 teaspoon Freshly cracked pepper
  • 1 medium Onion
  • 5 Whole garlic cloves
  • 440ml Beer of choice
  • 355ml Chilli sauce
  • ¾ cup Brown sugar

    • Instructions

    1. Preheat the oven to 160 degrees and heat a cast-iron skillet over mid-high heat. Season the beef with a 1/2 teaspoon of salt, a 1/2 teaspoon of garlic powder, a 1/2 teaspoon of sugar and a 1/2 teaspoon of freshly cracked black pepper on both sides of the brisket. NOTE: The sugar helps to achieve a nice crust on the steak and enhances the flavor of the beef.
    2. Place the brisket in the hot, dry pan and allow to sear for 5 minutes without moving. Use tongs to turn it over and sear the other side for 5 minutes or until a nice crust forms. The goal is to get a nice caramelized crust on both sides of the brisket. NOTE: We use a cast-iron pan for best results, but a stainless steel pan is fine. Avoid using a non-stick pan as you won't get as good of a sear on the beef.
    3. When the brisket is nicely seared on both sides, transfer it to a foil lined roasting dish and cover with sliced onions and garlic cloves.
    4. In a large measuring cup or mixing bowl, combine 1 (440ml) can of beer, 1 (355ml) bottle of chili sauce, and 3/4 cup packed brown sugar. Pour this mixture over the brisket and onions. Cover tightly with aluminum foil and place in the preheated oven for 3 hours.
    5. After 3 hours, remove the foil and cook another 30 minutes. Then remove the brisket from the oven and transfer to a cutting board. Allow the brisket to rest for 20 minutes before slicing. Typically we would slice beef against the grain to shorten the fibers and make it more tender and easier to eat. Left over pulled beef will make amazing BBQ beef sandwiches!!
    6. Pour the pan drippings through a fine mesh strainer into a serving dish and reserve to serve with the brisket. Toss the solids that remain after straining.
    7. TIP: If you prefer a thicker sauce, put the strained pan drippings into a saucepan and bring to a boil over mid-high heat. Mix 2 tablespoons cornstarch and 3 tablespoons hot pan drippings. Mix to combine and pour into the saucepan. Simmer about 10 minutes until thickened. You'll have plenty of bbq sauce leftover, so be sure to save it for basting hamburgers or anything else you are cooking up!

    Nutrition Facts

    Serving Size: 6

    Serving Per Recipe: 6

    Amount Per Serving
    Calories 255
    % Daily Value*
    Total Fat 7g 10%
    Saturated Fat 2g 10%
    Trans Fat 0g
    Sodium 108mg 4%
    Total Carbohydrate 7g 2%
    Dietary Fiber 2g 8%
    Sugars 3g
    Protein 38g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Chicken Cacciatore

    A No-Fuss Italain Classic.


    Authentic Chicken Cacciatore is an Italian classic, you’ll never get a more succulent home cooked meal than this recipe! Easy to make and loved by the entire family, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove or in the oven!

    Servings: 4

    Keywords:

    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 mins

    Ingredients

    Instructions

    Ingredients

  • 4 Chicken Legs
  • 3 Tablespoons Olive Oil
  • 150 g Pancetta or Streaky Bacon (roughly chopped)
  • 1 Brown Onion (chopped)
  • 2 Sticks Celery (thinly sliced)
  • 2 Cloves Garlic (crushed)
  • 100 ml White Wine
  • 2 x 400g Tins Chopped Tomatoes
  • 2 Bay Leaves
  • 3 Sprigs Thyme
  • 400 g Baby Potatoes

    • Instructions

    1. Season the Chicken with salt and freshly ground black pepper. Heat 2tbsp of oil in a large frying pan over a high heat and fry the chicken until golden on each side. Transfer to a large saucepan.
    2. Heat the remaining oil in the frying pan over a medium heat. Add the pancetta and cook, stirring occasionally, for 2 minutes. Add the onion, garlic and cook, stirring from time to time, for 6-8 minutes, or until the onion is tender. Add the wine and stir with a wooden spoon to incorporate any bits stuck to the pan. Transfer to the saucepan with the chicken. Add the tomatoes with their juice, bay leaves and thyme.
    3. Bring to the boil over a medium heat. Reduce the heat, cover and simmer, turning the chicken occasionally, for 25-30 minutes.
    4. Check the sauce and add a little water if necessary or if it's too thin, remove the chicken, increase the heat and cook until the sauce has reduced and thickened. Season to taste with salt and freshly ground pepper and serve with boiled potatoes.

    Nutrition Facts

    Serving Size: 1

    Serving Per Recipe: 4

    Amount Per Serving
    Calories 223.6
    % Daily Value*
    Total Fat 15.6g 24%
    Saturated Fat 2.3g 11%
    Trans Fat 0g
    Sodium 400mg 16%
    Total Carbohydrate 13.1g 4%
    Dietary Fiber 2.9g 11%
    Sugars 18g
    Protein 9g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: