Mulled Wine in the Slow Cooker
- 2 x 750ml bottles of Ballandean red wine (we used their Merlot)
- 100ml Cointreau
- Peeled zest and juice of 2 large oranges
- 1/3 cup of caster sugar
- 2x cinnamon sticks
- 3x star anise
- 4x cloves
- Orange slices for garnish
- Place all the ingredients in the slow cooker and stir. Turn on low for 1.5 – 2hrs until hot. Serve in heat proof mugs or glasses and garnish with orange slices.
Slow Cooker Osso Bucco
- 1kg (2.2 lb) beef osso bucco
- ½ cup plain flour
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 Tbsp garlic, crushed
- ½ cup red wine
- 1 tsp sugar
- 1 tsp thyme
- 800g (1.8 lb) diced tomatoes
- 2 Tbsp tomato paste
- 1 bay leaf
- ½ cup beef stock
- Place flour in a large zip lock bag. Add half the beef. Seal and shake to coat. Remove from bag. Shake off excess flour. Transfer to a plate. Repeat with remaining beef.
- Heat oil in a large frying pan over medium-high heat. Cook beef, in batches, for 3 minutes each side or until browned. Transfer to a plate. Add onion, carrot, celery and garlic to pan. Cook, stirring, for 4 minutes or until onion has softened. Add wine. Bring to the boil. Boil for 2 minutes or until reduced by half.
- Transfer to the bowl of a 5 litre slow-cooker. Add beef, diced tomatoes, tomato paste, sugar, stock, bay leaf and thyme. Cover. Turn slow-cooker on low. Cook for 6 hours or until beef is tender. Season with salt and pepper to taste..
- To make this recipe gluten-free, swap the plain flour for GF plain flour or GF cornstarch.
- Serve either on its on or with pasta or rice
- 1kg peeled pumpkin, diced
- 2 large potatoes, peeled, diced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1L chicken or vegetable liquid stock
- 1/2 cup (125ml) cream
- Salt and pepper to taste
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened. Add garlic and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
- Return soup to pan, stir through cream and reheat gently. Season to taste.
Easy Honey Soy Salmon
Serving fish for your family this Good Friday? Here is a delicious and easy salmon recipe.
- 4 x tbsp honey
- 2 x tbsp soy sauce
- 1 x tbsp rice wine vinegar
- 1x large garlic clove crushed
- 2 salmon fillets
- Olive oil
- Salt and pepper
- Sesame seeds
- Finely sliced chives or shallots
- Pat salmon skin dry with a paper towel and sprinkle with salt and pepper
- Mix together the Sauce ingredients in a small bowl and set aside
- Drizzle oil in a non-stick fry pan and heat over medium high heat. Place salmon in the pan, and cook to your desired liking.
- Just before salmon is ready pour sauce over and cook for 1 minute or until it starts to thicken slightly. Turn salmon to coat.
- Remove from pan and serve salmon sprinkled with sesame seeds and chives/shallots, or a side of avocado if desired. We love this best served on freshly steamed rice or Asian greens.
Easy Meatballs with Pesto & Mash
To celebrate International Meatball Day, here is a delicious pork meatball recipe. All ingredients available in store now.
- ½ cup panko breadcrumbs
- 1/4 cup milk
- 500g Schulte’s Pork Mince
- 1 Egg, lightly whisked
- 1/2 cup Parmesan Cheese
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbs olive oil
- 1x jar of your favourite pesto dip
- Mashed potato, cooked your way to serve
- Extra parmesan to serve
- Combine breadcrumbs and milk in a large bowl. Set aside for 5 mins or until the milk is absorbed and the breadcrumbs soften. Add the mince, egg, parmesan, onion and the garlic. You can also add your favourite herbs here, fennel would be delicious.
- Season well then use your hands to mix until combined. Roll tablespoonfuls of mixture into balls (the mixture will be quite soft).
- Heat 1 tbs oil in a large frying pan over medium heat. Cook the meatballs, in batches, turning, after 3 minutes each side. Once fully cooked top your meatballs with your choice of sauce and stir in the pan to warm the sauce through.
- Remove from the pan and top with extra parmesan and serve with mash potato
How to cook our Beef Capree’s
If you are time poor and looking for a quick and easy dinner option, our Beef Capree’s are delicious.
Each puff pastry parcel contains a piece of mouth watering eye fillet, capsicum, onion, semi-dried tomatoes, Schulte’s bacon rasher on a crusket bed.
- Preheat oven to 180 degrees
- Bake in oven for 25-30 mins or until golden brown
- Serve with your choice of sides. We love an easy salad, veggies or potatoes
Pete’s’ Famous Curried Sausages
In celebration of all things snags, we thought we’d share big boss Pete’s, fave snag recipe – Curried Sausages & Pasta. All ingredients available in store.
- Thick pork Sausages – Blanched then chopped
- Taste of India Butter Chicken (yes it’s good for other meats as well)
- 1x Onion, diced
- 3x Cloves of Garlic
- 1x Can of diced Tomatoes
- Drizzle of Olive Oil
- 500gm Pasta cooked as per packet
Add drizzle of olive oil to hot pan and sauté onion until soft. Add vegies if using and sausages. Add garlic, butter chicken sauce and diced tomatoes. Stir well and gently simmer until cooked.
Let your creativity go wild here and throw in other vegies from the fridge that are losing their freshness. A great way to clean out the bottom of the fridge and to hide the vegies from the kids.