Keep things simple this Grand Final Day and BBQ a few Scotch & Fillet Souvlaki Chicken Kebabs.

These soave’s are created with only 4 ingredients!

We cook the kebabs on the sticks so they are easier to handle.

Just make sure you slide it out when you pit up so your guests don’t munch down on the stick!

You can use and yoghurt sauce or dip you fancy on the day.

Ingredients

1 x 3 pack Scotch & Fillet Souvlaki Chicken Kebabs
3 x pita breads
1 tub Marisa’s Kitchen roast capsicum & walnut dip
A few big handfuls of mixed salad leaves

Method

Heat BBQ or a frypan over low heat.

Brush the pita with olive oil and cook until they start to soften.

Turn the heat up to medium and grill the chicken kebabs, turning a few times until the chicken is cooked through.

Place a handful of lettuce leaves, a smear of dip and a skewer on each pita.

Slide the skewer out and serve!

This is one of those great recipes where you can bulk cook it for later in the week.

We still like to cook a serving at a time so the veggies and rice get enough hot heat to char a little.

Allow 1½ cups of cooked rice per person.

The pork belly will make around eight portions, depending on how much pork you like to eat!

Ingredients for the Pork Belly

500g pork belly, skin scored ½ cm intervals
Good quality sea or lake salt
Pepper
Olive oil
Sage

Ingredients for the Fried Rice

Rice bran or vegetable oil
1½ cup cooked rice, chilled
1 egg, scrambled
1/4 white onion, sliced
1/4 carrot, cut into batons
Handful beans, slice on an angle into 3
2 stalks of Chinese Broccoli, sliced into biteable pieces
Handful beansprouts
3 quarters of tomato
6 – 8 leaves Thai basil
Fresh coriander, to serve
Red & green chilli, to serve

1 tsp ketchup manis
1 tsp soy sauce
1 clove garlic, crushed
White pepper, to taste

Method for the Pork Belly

Preheat oven to 230°C.

Dry the pork skin thoroughly and rub it with salt.

Rub the underside only with olive oil and season with salt and pepper.

Place sage on the bottom of a roasting dish and lay the belly on top.

Place in the hot oven and cook until the skin has crackled, about 35 to 40 minutes.

If some skin hasn’t crackled, leave it for another 10 minutes.

Reduce heat to 160°C and cook for another 45 – 60 minutes.

Remove from oven and allow it to rest for about 15 minutes, then slice into bite-sized cubes.

Place ketchup manis, soy, garlic and pepper in a bowl and mix. Set aside.

Method for the Fried Rice

Heat a wok on high heat. Add oil, beans, carrots and onions and stir-fry for a minute.

Add Chinese Broccoli, Thai Basil and bean sprouts and stir fry for another minute.

Add rice and stir-fry for another minute.

Add sauce and tomato and stir-fry for another minute.

Toss through scrambled egg and serve with pork belly, fresh coriander and chilli.

Kofta is super fast and delicious lunch or dinner.

You can use also use beef or even half beef half lamb.

You really to have a little fit of fat in your mince; it keeps them light and stops them from drying out.

Ingredients

1 kg lamb mince
1 tsp ground oregano
1 tsp cumin
5 garlic cloves, crushed
Salt & pepper
Olive Oil or Chili Oil
Paprika
1 tbsp pine nuts
Fresh coriander, to garnish
1 Tub Garlic Sauce

Method

Skewers, if bamboo soak in water for an hour or so

Combine minced meat with spices, garlic and salt & pepper. Gently combine.

Form into small sausage shapes. Slip a skewer through the middle and use your palm to make sure its firm around the stick.

Lightly spray each sausage with olive oil and BBQ until slightly crisp on the outside, but just cooked through.

Serve with garlic sauce and fresh coriander.

Want dinner on the table in under 15 minutes?

We love Scotch & Fillets Chicken Schnitzels!

They only buy true free-range, ethically raised chicken, which shines through in these snits’ taste.

Ingredients

2 chicken schnitzels
1 lemon
Lettuce leaves of choice
Handful of cherry tomatoes, halved
2 baby cucumbers, sliced
4 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
Salt & pepper to taste

Method

Place salad ingredients in a bowl. Set aside.

Combine the oil and vinegars in a bowl and season with salt and pepper.

Heat a frypan over medium heat and add some olive oil.

Once hot, fry the chicken on each side for about 4 to 5 minutes or until golden and cooked through. Drain on a paper towel.

Dress your salad with the salad dressing and serve with wedges of lemon.

This little chicken bite will fast become a family favourite.

They’re addictive!

They’re also delicious served with sweet chilli sauce.

Serves 4

Ingredients

13-15 chicken tenders – 1 pack
300ml buttermilk
1 tsp onion powder
1 tsp ginger powder
1 tsp paprika
1 tsp coarse salt
1 tsp cracked pepper
1 tbsp dried oregano
1 c flour
¼ c mayonnaise
2 tbsp lemon juice
1 lemon, cut into pieces
Fresh herbs of choice to serve

Method

Cut the chicken into bite-sized pieces.

Pour the buttermilk into a bowl.

In a separate bowl combine flour, herbs and spices.

Heat a deep-sided frypan over medium heat and fill with olive until it covers the base by about 5cm. Once the oil reaches 180°C you can start frying.

In small batches, dip each piece of chicken into the batter, then into the flour, and then carefully place in the oil.

Fry for about 4 mins each or until golden and crisp.

Drain well.

Combine mayo and lemon juice, and serve with lemon and a scattering of herbs.

Pull out those jaffle irons or toastie makers and make these quick and easy jaffles in no time for this week’s Monday Meal!

With a jar of Jim Jam beans in your pantry and a loaf of bread, you’ll have a tasty treat ready in 5 minutes!

Jim Jam beans have the highest quality ingredients and a fantastic flavourful sauce.

All you need is bread, butter and beans!

Ingredients

A jar of Jim Jam beans
A loaf of bread

Method

Preheat the jaffle iron.

Place beans in a microwave container and heat for 2 mins.

Butter two slices of bread.

Spoon the bean onto the unbuttered side of one slice of bread, and then place the buttered side down in the jaffle iron.

Put the other slice of bread on top with the buttered side facing up.

Close the iron and cook for 3 – 4 minutes, or until the bread is toasty and crisp.

Repeat steps for as many servings as you need.

We’re serving up  Nino’s & Joe’s pork sausages for this week’s Monday Meal.

These sausages are addictive; we can’t get enough!

We’ve served them with mashed potatoes and simple gravy.

If the frypan has juices in the bottom, you can make the gravy in the pan when you finish cooking the snags.

We’ve allowed two sausages each for this recipe, but you can cook as many sausages as you want!

Serves 4

Ingredients

8 sausages
750g yellow-fleshed potatoes
125g butter
¼ cup milk
Salt & pepper

For the gravy:
2 cups chicken or beef bone broth
2 tbsp butter
3 tbsp flour
½ tsp onion powder
½ tsp garlic powder
Salt & pepper

Method

Heat a large frypan over medium heat.

Add sausages and cook, turning every couple of minutes, until they are brown on all sides and cooked through. Cover and set aside.

To make the mash, peel and chop the potatoes, place in a large saucepan, and cover with cold water. Add 2 tsp salt and boil until tender when a fork is inserted.

Drain potatoes, return to pot, and mash potatoes until all the lumps are gone.

Add butter and milk, mash again, then finish mashing with a fork so they are nice and fluffy. If they don’t seem creamy enough or look a little dry, add more butter or milk. Season with salt and pepper to taste.

To make the gravy, melt butter in a saucepan over low heat, add flour and spices, and then whisk well to cook out the rawness of the flour.

Continue whisking while slowly pouring in the broth. Once all broth is incorporated, whisk for a few minutes and season with salt and pepper to taste.

TIP: You can add a chicken or beef stock cube if the gravy doesn’t have enough flavour.

We love Scotch & Fillet’s lamb racks; they are moist and ethically raised.

You can swap the coriander out for parsley or a classic basil pesto.

Serves 4

Ingredients

2 Lamb Racks
Olive Oil
Salt
Pepper

1 ½ bunches of coriander
¼ c pine nuts, almonds or cashews
¼ Parmesan cheese, grated
¼ c Olive oil
Salt and pepper, to taste

Method

Preheat oven to 180°C.

Heat an oven-proof frypan over medium-high heat.

Rub lamb with olive oil, salt and good amount of pepper, and place in the hot pan.

Seal all sides of the racks, then place in the oven to cook through. Roast for around 15 mins for medium, or until cooked to your liking.

Meanwhile, place coriander, nuts, Parmesan, salt and pepper in a small food processor. Blitz for about 30 seconds

Add olive oil and blitz until well combined

If the pesto looks a little thick, slowly add more olive oil until it gets to a consistency you like.

Remove the lamb from the oven, cover and rest for around 10 – 15 mins.

Serve with the pesto and enjoy!

Substitute a classic stock with bone broth in this comforting one-bowl wonder.

This is the ideal way to use up left over roast chicken!

And you’ll be surprised how easy and quick it is to put together.

Note: Tamari is organic soy sauce

Serves 2

Ingredients

500ml chicken bone broth
3 tbsp tamari
2 cakes rice noodles, or noodles of choice
1 Meadows chicken breast, sliced
2 bunches bok choy, slice the bigger leaves in half
1 pack enoki mushrooms, separated into 4 sections
2 spring onions, sliced
Handful coriander, roughly torn
1 red chilli, sliced
Coriander, as much as you like
1 tbsp Ansh chilli oil mix

Method

Add the chicken broth to a medium saucepan and bring to a simmer. Add tamari.

Place the noodles in bowl and cover with boiling water to heat through then drain once softened.

Place the bok choy in the broth and simmer for 1 min. Add the mushrooms and simmer for 1 minute.

Divide between two large noodle bowls; add the noodles, chicken, spring onions, coriander and chilli.

Serve immediately.

TIP: Vegetarians, substitute the chicken broth for vegetable stock, leave out the chicken and add some extra Asian mushrooms.

You can use and cut off chicken for this recipe.

Flour them just before you’re ready to drop them into the fryer.

This mix does about 700g of chicken ribs or winglets, but it really depends on the size of the chicken pieces to how much flour you’ll need.

If you start to run out of flour or it gets to thick and gluggy from the buttermilk, just add a little more flour and spices to the bowl.

Serves 4

Ingredients

1 carton Buttermilk
700g Chicken Ribs
1 ½ c Plain flour
1 c breadcrumbs
1-heaped tbsp Sumac
1-heaped tbsp Dried thyme leaves
1-tbsp Pepper
1-heaped tbsp salt (use a good sea or lake salt rather than the old shaker salt)

Method

If using whole wings, find the joint of each wing and use a sharp knife to cut through the joint.

Split the wing into 3 joints and discard the wing tips; you can freeze these for the next time you make a stock or sauce.

Marinate the chicken wings in buttermilk. You can even do this the night before or in the morning if you want, but an hour or two will do.

Preheat a deep fryer to 160°C.

Combine the dry ingredients in a bowl and mix well.

Take a wing out of the buttermilk and gently shake off excess buttermilk.

Coat in flour, pushing the mix into the chicken so its really well coated.

Carefully drop chicken into the fryer in batches. Don’t over crowd the fryer or the temp of the oil will drop too much and the ribs will absorb too much oil.

Fry for around 6 minutes or until golden brown and cooked through.

Drain on paper towel or a cooling rack.