Beef Lasagne
Meatballs
This one has the 'diversity' boxes ticked.
Serve with pasta and fresh parsley or basil, shaved Parmesan and garlic bread.
Or mix it up and serve with mash, polenta or stick those balls in a baguette and top with cheese (a la meatball sub).
Wine Match: Rutherglen Estates Burgoyne's Block
Chicken & Vegetable Curry
This ain't no curry in a hurry, it's packed with flavour!
Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve with steamed rice or noodles.
Add fresh coriander and chilli if you like extra punch!
Wine Match: Campbells Wines Gewurz
Pasties - Shredded Beef
These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.
Serve with salad or veg and some cheeky chips!
Beer Match: Bridge Road Brewers 'Robust Porter'
Arancini / Croquettes / Fritters
No deep fryer, no worries!
Shallow fry until golden. If cooking from frozen they'll need some time to heat though, so take it slowwww.
You could oven bake them, but why? The world is ending, eat fried food, it tastes better.
Sprinkle with salt and serve with mayo or aioli.
Lamb Ragu with Gnocchi
A little 'something something'...
For the lamb ragu - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
For the Gnocchi - brown some butter in a non-stick pan and toss though until golden.
Serve with fresh parsley, grated Parmesan and a drizzle of olive oil.
Wine Match: Jones Winery & Vineyard Malbec.
Cuttlefish Ragu
Hooley Dooley, this is a ripper!
Place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
Add fresh chopped parsley and grated Parmesan. Serve with crusty bread from Valentine's Bakehouse and a side salad.
Wine Match: Stanton & Killeen Wines Tempranillo or Tinta Roriz
French Onion Soup
Deep golden, caramelised onions create a stock filled with an intense depth of flavour, then we throw in some beef for just that bit extra!
Pre-heat oven to 180 degrees.
Remove soup from packaging and place into one or two oven proof bowls or casserole dishes.
Place croutons on top and add some extra grated cheese if you wish.
Heat until croutons are golden and soup is warmed through.
Wine Match: James & Co. Wines Pinto Grigio
Pumpkin, Apple & Sultana Tagine
To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
Serve with a simple mixed salad and some fresh crusty bread.
Wine Match: Stanton & Killeen Wines Tempranillo
Duck Ragu with Orecchiette
Orecchiette
Luscious!
Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve topped with parmesan cheese, parsley & a drizzle of good quality extra virgin olive oil. And a salad, if you are feeling 'healthy'.
Wine Match: Scion Wines Syrah
Scallop Tortellini
For the Tortellini - Place in a pot of boiling water for 4 mins.
For the Veloute - Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve topped with brioche pangratatto, parmesan cheese, parsley & a drizzle of good quality extra virgin olive oil.
Wine Match: James & Co. Wines Pinto Grigio
Bao Bun Kit - Duck
Channeling our inner Momofuku - thanks David Chang!
For the duck legs - remove from bag and place on an oven tray lined with baking paper. Warm at 180 degrees for 15 mins or until golden and crispy.
For the buns - pull out ye ole steamer and place it over a wok of simmering water. Steam for 5 mins. No steamer, nuke them for 30-60 sec. NOTE: the buns have already been cooked - you are just looking to warm them.
Fill the buns will pulled duck, hoisin, cucumber & spring onion! DROOL!!!!
Wine Match: Scion Wines Viognier
Coq au vin
A gift from our Sous Chef, super Doug!
For the Coq - place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve with creamy mash potato & green beans.
Wine Match: Campbells Wines Limited Release Chardonnay
Beef Cheeks
Melt in your mouth like butter...
Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve with creamy mash potato, fresh parsley and a drizzle of good quality extra virgin olive oil.
Wine Match: Campbells Wines Malbec
Quail Cacciatore
Did you know it is the male quail that incubates the eggs and raise the chicks? The female has to be removed from the aviary so as to not 'distract him from his duties'...just saying!
Place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
For the polenta - pre-heat oven to 180 degrees. place polenta on baking paper in a baking dish and bake for 15 mins.
Top with fresh parsley and a drizzle of olive oil. Serve with couscous, puree potato or sweet potato mash
Wine Match: Stanton & Killeen Wines Arinto
Ossobuco
Hooley Dooley, this is a ripper!
Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Add fresh chopped parsley and grated Parmesan. Serve with mash potato, milanese risotto or creamy polenta.
Wine Match: Valhalla Wines Pinto Noir
Pork Belly with potato gratin & quince aioli
Here little piggy...it's time to get crispy!
For the pork - remove from bag and place skin side down on baking paper in a non stick pan. Using a medium heat, cook until the skin is crispy. Place in the oven for 5-8 min on 180 degrees or until warmed through. Note: the pork has been sous vide and is already cooked. This step is just for heating and for that crispy skin (drool)).
For the potato - remove from the bag and place on baking paper in an oven tray. Warm at 180 degrees for 10 mins.
Serve with quince aioli and any green veg you have on hand.
Wine Match: James & Co. Wines Pinot Grigio
Duck Red Curry - Chicken Red Curry
The classic blend of Thai red curry paste & coconut milk...
To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
Serve with steamed rice, fresh coriander, thai basil & shallots.
Wine Match: Campbells Wines HPS (Hand Picked Shiraz)
Punjabi Lamb Curry with Rice & Kasundi
Flavour packed and only a mild spice.
For the curry - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
For the rice - warm through in the microwave.
Serve with the eggplant kasundi, some natural yoghury with chopped mint and crunchy papadums.
Beer Match: An ice cold Birdge Roady Brewery Pilsner
Barramundi Fillets
Pan-fried, crisp skin at it's best...
When you start cooking fish it is rather shiny and translucent. When it is done, fish will be opaque and flake easily with a fork.
To cook, heat a non-stick pan on to medium heat and pre-heat the oven to 200 degrees. Season the skin well with salt & pepper. Lightly oil the pan and place the fish skin side down. When the fillet is about 3/4 opaque flip it over and throw it in the oven for 4-5mins. Test your flakiness to determine if ready.
Duck Leg, Porcini Cream & Ricotta Gnocchi
Is there anything better than gnocchi with a cream sauce? Never mind, that was a rhetorical question!
For the Duck Legs - Pre-heat oven to 180 degrees. Place duck lugs on some baking paper on an oven try and warm in the oven until heated though and golden. Approx. 15 mins
For the Gnocchi - melt some butter in a non-stick pan and toss the gnocchi though until warm and golden
For the Porcini Cream - bring a pot of water to a simmer. Place the whole sealed bag in the pot and warm through. Approx. 10 mins.
To serve, place the gnocchi on the plate, pour over the porcini cram & top with the duck leg. Add some greens if you like that sort of thing hehehe
Wine Match - Valhalla Wines Pinto Noir
Cauliflower & Chickpea Satay
Rich and creamy…
To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp.
Serve with rice, fresh coriander & dried shallots.
Wine Match: Scion Wines Viognier
Prawn Cutlets
An Aussie classic...
Pan Fry - to cook, heat a non-stick pan on to medium heat. Season with salt & pepper. Lightly oil the pan and place the prawns in it to cook though. Rotate as necessary.
BBQ - to cook, heat your BBQ grill plate to a medium heat. Season with salt & pepper and toss in a bowl with oil. Place the prawns on the grill and cook though. Rotate as necessary.
Prawns are cooked when they turn pink on the outside & opaque on the inside.
Chicken Ballotine with Chorizo & Corn Risotto
Golden salty on the outside, juicy and soft on the inside...winner winner chicken dinner!
For the chicken - pre-heat oven to 180 degrees and bring a lightly oiled ovenproof, non-stick pan to a medium heat. Place the whole piece of Ballotine into the pan and lightly fry the outside by rotating. Place in the oven for 10-15min to heat though (*note - the chicken is already cooked, you are simply warming it, so don't over do it).
For the Risotto - bring a pot of water to a simmer. Place the whole sealed back in the pot to warm through. Approx. 15 mins
To serve - place the risotto on the bottom of a plate or shallow bowl and top with the Ballotine. This dish would be great with a little rocket & parmesan salad on the side.
Wine Match: Cofield Wines Savvie Boo
Lamb ribs with coconut naan & green papaya salad
Top notch South East Asian!
For the lamb - pre-heat oven to 180 degrees. Remove lamb the from the bag and place on baking paper in an oven tray. Heat through. Approx. 15mins.
For the naan - microwave for 10-15 seconds to warm and soften.
Toss the coriander and ginger relish through the green papaya salad.
Now, it’s up to you how you eat it. But we suggest you pull the lamb off the bone, shove it in the naan and top with salad - a la Asian taco!
Wine Match: Campbells Wines HPS (Hand Picked Shiraz)
Fried pork belly, aromatic chilli caramel & slaw
For the pork - pre-heat oven to 180 degrees. Remove pork pieces the from the bag and place on baking paper in an oven tray. Microwave the chilli caramel for 10-15 seconds to melt. Pour the caramel over the pork pieces. Warm in the over until heated through and sticky. Approx. 15mins.
Toss the the dressing provided through the slaw.
To serve, place the pork & caramel at the bottom of the plate or shallow bowl. Top with slaw. Devour.
Wine Match: Scion Wines Viognier
Snake Bean & Broccoil Black-Bean Stir-Fry
Salty deliciousness…
To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp.
Serve with steamed rice and fried shallots. Add chopped peanuts if you like some crunch.
This dish is excellent with grilled Barramundi, BBQ prawns or seared scallops.
Wine Match: Campbells Wines Semillon
Mongolian Lamb Meatballs
Sweet & salty, packed with flavour.
To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp.
Wine Match: Anderson Wines Sparkling Tempranillo
Bo Kho (Vietnamese Braised Beef Stew) with fresh Baguette
A delicious Vietnamese pot-roast beef stew. Fragrant with lemongrass, star anise & cinnamon.
To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp.
Warm your baguette in the oven for 10min.
You should need anything else, but add steamed rice & greens if you want a feast!
Wine Match: James & Co. Wines Sangiovese
Thai Green Curry Chicken Pasties
These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.
Serve with salad or veg to make it substantial. Or eat on their own.
Beer Match: Bridge Road Brewery Pale Ale
Handmade prawn ravioli with crayfish bisque
Soft pasta filled with zesty seafood and served with a full-flavoured crayfish bisque.
Beef & porcini mushroom ragu with gnocchi
Buon Appetito!
Chicken, pancetta and bean stew with sage
A rustic Italian stew that, with the first mouthful, will transport you to an Umbrian kitchen.
Lamb ribs with baba ganoush, freekeh & roasted cauliflower salad
Middle Easters flavour sensation!
For the lamb - pre-heat oven to 180 degrees. Remove lamb the from the bag and place on baking paper in an oven tray. Heat through. Approx. 15mins.
For the flat bread - microwave for 10-15 seconds to warm and soften.
Engoy with the freekeh salad and baba ganoush!
Wine Match: Campbells Wines HPS (Hand Picked Shiraz)
Fresh Scallops
The “candy of the sea”!
That's it! Quick and easy :) Serve stright away!
Marinated Quail with Potato & Chickpea Stew
This is a Middle East inspired quail dish with flavours of sweet paprika & cumin.
For the quail - remove from the bag and drizzle with a little oil (to prement sticking). Grill until you get some nice colour and it is heated though. The quail is already cooked.
For the Stew - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
Top with fresh parsley and a drizzle of olive oil. Serve with couscous, puree potato or sweet potato mash
Wine Match: Stanton & Killeen Wines Arinto
Claypot Chicken with Dates & Burgul
This dish is packed with flavous of cinnamon & star anise with lingering sweetness.
Place the sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve on a bed of couscous, pearl couscous, white or brown rice, or saffron rice!
Wine Match: Stanton & Killeen Wines Alvarinho
Moussaka
Duck à l’Orange Sanguine
A French classic...
Lamb Navarin, dutch carrots, green beans & potato puree
Melt in your mouth like butter...
For the lamb - place the whole sealed bag into a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
For the beans & puree - bring a pot of water to the boil. Cut open/off the beans section and cook the beans. Place the sealed potato puree bag into the simmering water with the lamb to heat though.
To serve - place the potato puree in a shallow bowl or on a plate, top with lamb and green beans.
Wine Match: Campbells Wines Limited Release Chardonnay or Malbec
3 Cheese Soufflé with cauliflower & sultana salad
Light and fluffy but rich in flavour.
For the Soufflé - Pre-heat oven to 180 degrees. Place the soufflé (with it's baking paper) on an oven tray and warm in the oven until heated though and golden on top. Approx. 10-15 mins
To serve, remove the soufflé from the baking paper, place on a plate and serve with the accompaning cauliflower & sultana salad. You may wish to dress the salad with a touch of olive oil, salt & pepper, or your favourite salad dressing.
Wine Match - James & Co. Wines Pinot Grigio or Campbells Wines Riesling
Bao Bun Kit - Pork
Channeling our inner Momofuku - thanks David Chang!
For the pork- place the whole sealed bag in a pot of simmering water to heat through, approx. 15mins.
For the buns - pull out ye ole steamer and place it over a wok of simmering water. Steam for 5 mins. No steamer, nuke them for 30-60 sec. NOTE: the buns have already been cooked - you are just looking to warm them.
Fill the buns will pulled pork, slaw & mayo. Enjoy!
Wine Match: Scion Wines Viognier
Northern Thai Chicken Curry with Egg Noodles (Khao Soi Gai)
Deeply fragrant, coconut milk based stew.
Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve topped with crunch noodles.
Add steamed rice, & top with fresh coriander and chilli if you like extra punch!
Wine Match: Campbells Wines Gewurz
Beef Satay
Delicious & rich, packed with peanuts, soy, brown sugar adn more...
Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve with steamed rice (or mash potato for somethign different), & top with fresh coriander and chilli if you like extra punch!
Beer Match: Bridge Road Brewery Pale Ale (ice cold)
Thai Chicken Meatballs in a Coconut Broth
Flavours reminicent of a Thai Green Curry.
Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve with steamed rice & top with fresh coriander & spring onions. Add fresh chilli if you like extra punch!
Wine Match: Pfeiffer Wines Riesling
Pasties - Red Curry Beef & Potato
These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.
Serve with an Asian inspired salad.
Beer Match: Mitta Mitta Brewing Company Lager (ice cold)
Tofu & Mushrrom Freid Rice
Flavour packed and only a mild spice.
Warm in the microwave.
Not having it as an accompaniment? Make it more by serving with some steamed greens in Black Bean sauce.
Wine Match: James & Co. Wines Pinot Grigio
Pasties - Chicken & Mustard
These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.
Serve with salad or veg and some cheeky chips!
Beer Match: Bridge Road Brewers Pale Ale (ice cold)
Pecorino & Chicken Tortellini
For the Tortellini - Place in a pot of boiling water for 4 mins.
For the sauce - place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve topped with parmesan cheese, parsley & a drizzle of good quality extra virgin olive oil. Add a side salad to cut through the richness.
Wine Match: Scion Wines Viognier
Gnocchi with pumpkin puree & apple & walnut pesto
For the puree - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
For the Gnocchi - brown some butter in a non-stick pan and toss though until golden.
To serve, place the puree a the bottom of the plate or shallow bowl, top with gnocchi and garnigh with pesto. Add the confit duck leg (if you ordered it) either whole or shredded off the bone. Add a drizzle of good quality extra virgin olive oil.
Wine Match: Jones Winery & Vineyard Malbec.
Taco Kit
Mexican greatness!
For the pork/beef- place the whole sealed bag in a pot of simmering water to heat through, approx. 15mins.
For the tortillas - heat a non-stick frypan and lighty brown on each side or grill on the BBQ.
Fill the tortillas and enjoy!
Beer Match: Bridge Road Brewers Pale Ale (ice cold)
Pork Neck with Huevos Rancheros
Here little piggy...
Pre-heat your oven to 180 degrees.
Place Huevos Rancheros an a baking tray and add the pork neck.
Heat until warmed though, approx. 15-20mins.
Serve with fresh avocado slices and sour cream. Add a side salad too.
Wine Match: James & Co. Wines Pinot Grigio
Mexican Chicken & Rice
Flavour packed and only a mild spice.
Warm the rice in the microwave.
Serve with sour cream and sclices of avocado.
Wine Match: Scion Viognier
Enchiladas
Empanadas
These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.
Serve with a grilled corn salad (grilled corn, tomato, cucumber & red onion with an oilve oil & lomon juice dressing...zing!)
Beer Match: Mitta Mitta Brewing Company Lager (ice cold)
Bao Bun Kit - Prawn & Crab
It's like a Prawn Cocktail...in a bun...drool!
For the buns - pull out ye ole steamer and place it over a wok of simmering water. Steam for 5 mins. No steamer, nuke them for 30-60 sec. NOTE: the buns have already been cooked - you are just looking to warm them.
Fill the buns will pulled prawn & crab mix, green bits & cocktail sauce. Enjoy!
Wine Match: Scion Wines Viognier
Duck Dumplings with Broth
Pour the broth into a pot, add the dumplings and gently warm though, approx 15 mins from fridge temp. Longer from the freezer.
Split the noodles & green bits between two bolws, scoop out 5 dumplings per bowl and then pour over the broth. Enjoy!
Wine Match: Campbells Wines Tempranillo
Beef Laap
For the Beef - slice thinly and lay on a plate (the beef is alreay cooked)
Toss the dressing though the greens. Top the beef with the greens and enjoy!
Wine Match - James & Co. Wines Pinot Grigio or Campbells Wines Riesling
Pork Belly with potato gratin & sweet & sour cabbage
Here little piggy...it's time to get crispy!
For the pork - remove from bag and place skin side down on baking paper in a non stick pan. Using a medium heat, cook until the skin is crispy. Place in the oven for 5-8 min on 180 degrees or until warmed through. Note: the pork has been sous vide and is already cooked. This step is just for heating and for that crispy skin (drool)).
For the potato - remove from the bag and place on baking paper in an oven tray. Warm at 180 degrees for 10 mins.
For the sweet & sour cabbage - warm in the microwave for 30-60 seconds.
Serve with any green veg you have on hand.
Wine Match: James & Co. Wines Pinot Grigio
Gurnard Fillets
When you start cooking fish it is rather shiny and translucent. When it is done, fish will be opaque and flake easily with a fork.
To cook, heat a non-stick pan on to medium heat. Season the well with salt & pepper. Lightly oil the pan and place the fish in. When the fillet is about 3/4 opaque flip it over for a further few mins. Test your flakiness to determine if ready.
Aloo Gobi (Potato & Cauliflower Curry)
Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.
Serve with Nann Bread & rice pilaf.
Beer Match: Bridge Road Brewers Pale Ale (ice cold)
Eggplant Parmigiana
Rolled Lamb Shoulder
Pre-heat oven to 180 degrees. Remove lamb the from the bag and place on baking paper in an oven tray. Heat through. Approx. 15mins.
Trofi pasta with prawns & bisque
For the prawns - heat a non-stick pan to a medium heat. Add a drizze of cooking oil. Place prawns in the pan. Once thay are 2/3 cooked pour in the bisque and bring to a simmer. Add the knob of butter and herbs; stir to emulsify.
For the Tofi - bring a pot of water to the boil. Heat pasta for 3 minutes.
To serve - stir the pasta though the prawn & bisque sauce. Add a side salad to finish.
Wine Match: Scion Wines Viognier
Rolled Lamb Shoulder with Ancient Grain Salad
Pre-heat oven to 180 degrees. Remove lamb the from the bag and place on baking paper in an oven tray. Heat through. Approx. 15mins.
Stir the yoghurt dressing through the salad.
Tha's it, easy peasy! Enjoy!
Wine Match: Campeblls Wines Tempranillo
Chickpea fritters with ancian grain salad
No deep fryer, no worries!
Shallow fry the fritters until golden. If cooking from frozen they'll need some time to heat though, so take it slowwww.
You could oven bake them, but why? The world is ending, eat fried food, it tastes better.
Sprinkle with salt and serve with the ancient grain salad drizzled with the yoghurt dressing.
Gnocchi with prawns & roasted tomatoes
For the prawns & tomatoes - heat a non-stick pan to a medium heat. Add a drizze of cooking oil. Place prawns in the pan. Once thay are 2/3 cooked remove from the pan. Add the knob of butter, tomatoes and herbs; stir to emulsify and war through. Once they are nice and sticky throw the prawns back in,
For the gnocchi - heat a non-stick pan to a medium heat. Melt some butter. Toss the gnocchi though the butter until warm & golden.
To serve - toss the gnocchi & prawn mix togther. Serve with parmesan cheese if you like.
Wine Match: Scion Wines Viognier
Pasitsio - Greek Lasagne
Turducken with potato puree & cranberry sauce
Golden salty on the outside, juicy and soft on the inside...winner winner turducken dinner!
For the turducken - pre-heat oven to 180 degrees and bring a lightly oiled ovenproof, non-stick pan to a medium heat. Place the whole piece of Ballotine into the pan and lightly fry the outside by rotating. Place in the oven for 10-15min to heat though (*note - the turducken is already cooked, you are simply warming it, so don't over do it).
For the puree & sauce - bring a pot of water to a simmer. Place the whole sealed back in the pot to warm through. Approx. 15 mins
To serve - place the puree on the bottom of a plate or shallow bowl and top with slices of Turducken, top with sauce. This dish would be great with a little green veg to finish.
Wine Match: Scion Wines Viognier
Pork belly with green papaya salw
Here little piggy...it's time to get crispy!
For the pork - remove from bag and place skin side down on baking paper in a non stick pan. Using a medium heat, cook until the skin is crispy. Place in the oven for 5-8 min on 180 degrees or until warmed through. Note: the pork has been sous vide and is already cooked. This step is just for heating and for that crispy skin (drool)).
For the slaw - top with dressing and crunchy bits - give it a good stir.
Wine Match: James & Co. Wines Pinot Grigio
Confit Duck Leg
Pre-heat oven to 180 degrees. Place duck lugs on some baking paper on an oven try and warm in the oven until heated though and golden. Approx. 15 mins
Butterflied BBQ Chicken
Pre-heat your oven to 180 degrees and warm teh grill on your BBQ or a grill skillet pan.
BBQ your chicken, skin side down first, until golden and forming a curst. Turn and do the same for the other side.
Place the chicken in an oven proof dish with all the extra juices from the bag and cook for approx. 20-25 mins. Until cooked though.
Lemon & Pea Risotto with Prawns or Bug Tails
Summer in a bag!
Place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.
BBQ the prawns/bug tails (see Prawn Cutlet 'how to giude').
Empty the risotto in to a bowl while hot and stir in a small knob of butter and, if you like, some grated Parmesan. Split the risotto between two shallow serving bowls and top with grilled or BBQ'd prawns/bug tails. Serve with crusty bread from Valentine's Bakehouse and a side salad.
Wine Match: Campbells Wines Riesling
Fussili pasta with prawns & calamari
For the prawns - heat a non-stick pan to a medium heat. Add a drizze of cooking oil. Place prawns in the pan and cook through. While this is cooking, slice your already cooked calamari. At the last minute, just to warm, throw in the cut calamari.
For the Fussili & sugo- bring a pot of water to the boil. Heat pasta for 3 minutes. Add the whole sealed bag of sugo to the water to warm through. Strain the pasta and stir in the squid ink sugo.
To serve - stir the seafood through the pasta & sugo sauce. Add a side salad to finish.
Wine Match: Scion Wines Viognier
