Looking for something tasty and easy to prepare on Game Day that isn’t a hotdog or burger?

We have the perfect sandwich for you!

It’s rich with tarragon-infused Bearnaise, fresh with herbs and full of tender chicken breast and avocado.

We’ve used Meadow Free Range slow-roasted chicken breast, but you can cook one or even use a pre-cooked whole chicken.

Makes 2-3

Ingredients

1 loaf sourdough, sliced thickly
2 tbsp garlic infused olive oil
1 chicken breast – diced
100g Bearnaise sauce
1 small avocado, mashed
1 tbsp chives, sliced
1 tbsp spring onion
1 tbsp parsley, chopped
1 tbsp dill, chopped
50g Parmesan cheese, grated
A few lettuce leaves
Salt & pepper, to taste

Method

Rub the bread slices with garlic-infused olive oil and grill on a hot griddle pan until slightly charred.

Combine chicken, Bearnaise, avocado, herbs, Parmesan, chives, dill, salt, pepper and spring onions in a bowl.

Divide between grilled toast, add lettuce, and top with another toast.

These sausage roll are not only simple to make they are delicious!

All you need is a roll of puff pastry, some excellent quality cocktail sausages, an egg, and some poppy and sesame seeds.

Defrost the puff pasty, lay it out flat, and cut into 12 equal rectangles. You can use the small sausages as a size guide.

Wrap the pastry around the sausage and seal the two edges by pressing together. This becomes the base of your sausage rolls.

Place the rolls on a baking tray and set aside.

Crack an egg into a small bowl and whisk to combine.

Brush the pastry with egg, and then sprinkle over poppy and sesame seeds. Bake in a 190 degree oven for 12 mins.

Remove from the oven and brush with remaining egg mixture to ensure a deep dark colour.

Bake for another 12 mins or until the pastry is dark and flaky and the sausages are cooked though.

You’ll love this gnocchi from Aston Lucas Gourmet.

Soft pillows of Désirée potato gnocchi with a velvety fresh basil & almond pesto, flat leaf parsley, olive oil & fresh lemon. And all you need to do is heat and eat!

It’s also plant based and perfect for meat-free Mondays!

In saying that, while it’s delicious the way it comes, we’ve added some pine nuts, basil leaves and a grating of pepper pecorino! Make for a pretty picture and a little texture!

You’ll find a great range of Aston Lucas Gourmet heat-and-eat pasta varieties in our fridges and, trust us, you will not be disappointed!

Everyone has their own little twists on bolognese sauce, but here’s a simple one for you!

These giant pasta shells, or Conchiglioni Rigati in Italian, look fantastic on the plate.

If you want to get creative and have a little time, undercook the shells slightly, drain, and then lay them in a single layer on a baking tray.

Next, fill each shell with sauce, grate over some Parmesan cheese, add a basil leaf to each, and bake in a 180°C oven until the cheese has melted and is golden.

Serves 6

Ingredients

1kg Beef mince
500g Lamb mince (or pork)
2 tbsp olive oil
Salt & pepper
6 cloves garlic, crushed
2 carrots grated or finely chopped
4 stalks of celery grated or finely chopped
1 zucchini grated
2 onions finely chopped or grated
8-10 cloves of garlic
2 tbsp tomato paste
2 bottles passata
3 tins chopped tomatoes
2 bay leaves
1 cup stock
Basil leaves
1 pack large pasta shells
Parmesan cheese, to serve
More basil leaves to garnish

Method

Heat a deep frypan over medium heat.

Add olive oil and mince and season with salt and pepper.

Cook until the mince has browned, breaking it up as you go.

Add garlic, carrot, onion, celery and zucchini. Continue cooking, stirring every couple of minutes, until all the liquid has cooked away.

Once the mince has a nice dark brown colour, add the tomato paste and cook, stirring for about a minute.

Add the passata, tin tomatoes, bay leaves and stock and stir to combine.

Taste for salt and pepper and add a handful of fresh basil.

Cook for about an hour over low heat.

Cook pasta according to package directions.

Toss pasta through the bolognese sauce, grate over Parmesan cheese, and serve with a few basil leaves.

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

Although, we still like to cook a serving at a time so the rice gets enough hot heat to char a little.

Allow 1 ½ cups of cooked rice per person.

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Ingredients

Rice bran or vegetable oil
1 ½ cup cooked rice, chilled
2eggs, scrambled
¼ white onion, sliced
1 clove garlic, crushed
Handful peas
Handful beansprouts
Fresh coriander, to serve
Red & green chilli, to serve
1 tsp soy sauce
White pepper, to taste

Method

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

Add bean sprouts and garlic and stir-fry for another minute.

Add rice and stir-fry for another minute.

Add sauces and pepper and stir-fry for another minute.

Toss through scrambled eggs and serve with fresh coriander and chilli.

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!

With the weather warming up we’re craving lighter, fresher foods and a Greek salad never fails to please!

Ingredients

1 oak leaf or lettuce of choice, washed and leaves separated
4 small-medium tomatoes cut into 1 cm slices
1 Lebanese cucumber, haled lengthwise and sliced into 1 cm slices
½ c olives
1 small Spanish onion, thinly sliced
2 x 3cm slices of feta
Olive oil Salt & pepper
1 tsp dried oregano

Method

Layer lettuce, tomatoes, onion, cucumbers, and olives on a plate or platter.

Lay feta over the top and season with salt and pepper.

Dress with olive oil and sprinkle over oregano.

These tasty, silky little dumplings are called Pelmeni, a traditional Russian dumpling with tender chicken.

This month we’re celebrating high-quality ready-made meals that we can get on the table quickly for those busy weeknight dinners when you just don’t want to think about what you’ll cook when you get home.

“Sam’s Pelmeni and Pierogi are the most traditional Eastern European, Russian and Polish dumplings available in Australia, often referred to as pasta pockets or pastry pockets.”

We’ve simmered these all-natural dumplings in chicken stock to create a delicious and healthy soup, and served them with dollops of sour cream and fennel fronds.

Keep a bag in your freezer and dinner will never be more than 10 minutes away!

We now stock ABE’S BAGELS and couldn’t resist cooking up a bagel breakfast/brunch for this week’s Tuesday Meal.

Our base starts with this these flavourful bagels, warmed in the oven.

Next, we piled up smashed avo pimped with lime juice, salt and pepper.

Yarra Valley Dairy Persian Feta adds a luxurious creaminess.

Sunny side up eggs from Caravan Eggs come next, along with a side of Zammit Australian Free Range Pork Bacon cooked to crisp from our deli.

To finish this tasty dish, we added a side salad of roasted cherry truss tomatoes, rocket, feta and thinly sliced radishes dressed with olive oil and a dash of red wine vinegar!

New season Aussie pears are now in store.

We love them in this pea shoot and beetroot salad with pear.

The sweetness of the pear really compliments the earthy taste of the beetroot.

Serves 4

Ingredients

1 pack pea shoots
1 bag beetroot, cut into 2 cm chunks
2 pears, cored and cut into 2 cm chucks
1 tin chickpeas or cooked lentil, drained
Red peppercorns
Salt, to taste
2 tbsp olive oil
2 tbsp red wine vinegar

Method

Arrange pea shoots, beetroot, pears and chickpeas or lentils on a serving plate.

Combine oil, vinegar and salt.

Drizzle over the salad and enjoy.