D&S Quality Meats Online Store Packs/Offers Find Stores Exclusive Club Recipes Recipes: Simple Savoury Mince (4 Servings) Ingredients: 600g D&S Premium Beef Mince 2x Tbsp Extra Virgin Olive Oil 1x Brown Onions, Thinly Chopped 2x Garlic Cloves, Crushed 2x Celery Stalks, Finely Chopped 1x Large Potato, Diced 1x Large Carrot, Diced 1x Tbsp Tomato Paste 1/4 Cup Worcestershire Sauce, Plus Extra To Serve 1x Tsp Curry Powder 1x Tbsp Instant Gravy Powder 1/2 Cup of Frozen Peas 4x Think Slices of Bread, To Serve (Bread Of Choice) 2x Tbsp Chopped Fresh Flat-leaf Parsley Leaves How to cook: To Cook the Vegetables: Heat oil in a large frying pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add celery, potato and carrot. Cook, stirring occasionally, for 10 minutes or until vegetables just start to soften. Transfer to a bowl. To Cook the Savoury Mince: Increase heat to medium-high. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned. Add garlic. Cook for 30 seconds or until fragrant. Add tomato paste, Worcestershire sauce, curry powder and gravy powder. Season with pepper. Cook for 1 minute. Return vegetables to pan. Season with salt and pepper. Add 1⁄3 cup water. Stir to combine. Bring to a simmer. Reduce heat to low. Simmer for 15 minutes or until sauce thickens and vegetables are tender. Stir in peas. Cook for 3 to 4 minutes or until peas are heated through. To Serve: Serve on toast, sprinkled with parsley, and add extra Worcestershire sauce. Serve and enjoy! Beef Stroganoff Cob Loaf (6 Servings) Ingredients: 1kg Beef Chuck Steak, Excess Fat Trimmed 1 1/2x Tbsp Extra Virgin Olive Oil 2x Brown Onions, Thinly Sliced 3x Garlic Cloves, Finely Chopped 350g Cup Mushrooms, Sliced Into Thirds 1x Tbsp Sweet Paprika, Plus Extra, To Sprinkle 250ml Beef Stock 60ml Passata 2x Tbsp Worcestershire Sauce 1x Tbsp Dijon Mustard 125g Sour Cream, Plus Extra, To Serve 1x Tbsp Cornflour 1/4 Cup Chopped Fresh Continental Parsley, Plus Extra Sprigs, To Serve 1x Large Cob Loaf 60g Garlic Butter, Melted How to cook: To Cook the Chuck Steak: Slice the Chuck Steak into 5 x 2cm-thick pieces. Season. Heat 1 tablespoon oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes or until evenly browned. Use tongs to transfer the beef to a slow cooker. To Cook the Beef Stroganoff: Heat the remaining oil in the pan. Add the onion. Reduce heat to medium, cook, stirring often, for 5 minutes or until tender. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the mushroom and paprika. Stir to coat. Spoon the onion mixture over the beef in the slow cooker. Add the stock, passata, Worcestershire and Dijon. Cover and cook on High for 3 hours or until the beef is very tender. Place the sour cream in a bowl. Add the cornflour and about 1/4 cup liquid from the slow cooker. Stir well to combine. Add the sour cream to the beef mixture in the slow cooker and stir to combine. Cook, stirring occasionally, for 5-10 minutes or until the sauce thickens. Stir through the parsley. Season. To Make the Cob and To Serve: Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Cut the top off the loaf, about 3cm from the top. Scoop out the bread inside, leaving a 2cm-thick shell. Place the cob on prepared tray. Brush the inside of the cob with the garlic butter. Bake for 10 minutes or until golden. Just before serving, fill the cob shell with stroganoff. Top with extra sour cream then sprinkle with extra paprika and parsley sprigs, serve and enjoy! Sausage & Cheese Roll with Balsamic Onions (4 Servings) Ingredients: 6x D&S Premium Beef Sausages 2x Tablespoon Balsamic Vinegar 2x Medium Brown Onions, Sliced 2x Garlic Cloves, Finely Chopped 1x Medium Green Capsicum, Cut into Medium Slices 1x Tablespoon Olive Oil 4x Hot Dog Rolls 1x Tablespoon Dijon Mustard 200g Tasty Cheddar Cheese, Grated 1x Medium Red Capsicum, Cut into Medium Slices How to cook: To Cook the Sausages: Prick sausages and cook in a non-stick frypan over low heat. Turn the sausages a few times, until golden brown and cooked through. Remove from pan and set aside. To Cook the Balsamic Onions: Return pan to the heat. Add the onions and cook over low-medium heat for 2-3 mins. Add the garlic and cook a further minute. Add the capsicum and oil and cook for 2-3 mins. Season with salt and pepper. Pour in the vinegar and cook for 1-2 mins until evaporated. To Make the Roll & Serve: Slice each roll down the centre, but not the whole way through, and spread with a teaspoon of mustard. Place on an oven tray. Slice sausages lengthways. Fill each roll with 3 sausage halves and onion mixture. Sprinkle with cheese. Place under preheated grill for a few minutes to melt the cheese, serve and enjoy! Mexican Tortilla Pie (4 Servings) Ingredients: 700g D&S Premium Beef Mince 2x Tsp Olive Oil 1x Large Red Onion, Finely Chopped 2x Garlic Cloves, Crushed 1x Small Red Capsicum, Finely Chopped 125g Can Corn Kernels, Drained, Rinsed 2x Tsp Mexican Chilli Powder 450g Can Diced Tomatoes 1/2 Cup Torn Fresh Coriander Leaves 4x Salsa-Flavoured Tortillas 1x 1/2 Cups Grated Tasty Cheese 1x Large Tomato, Deseeded, Finely Chopped How to cook: To Cook the Filling: Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned. Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick. Add half the coriander. Season with salt. Stir to combine. Set aside for 10 minutes to cool. To Make and Bake the Pie: Place a 6cm-deep, 20cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese. Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan. To Serve: Meanwhile, combine chopped tomato, reserved onion and coriander in a bowl. Serve pie with tomato mixture and enjoy! Cheesy Chicken Nuggets (4 Servings) Ingredients: 12x D&S Chicken Tenderloins 200g Mcvitie’s The Original Digestive Biscuits 1/4 Cup Fresh Continental Parsley, Coarsely Chopped 1x Tsp Finely Grated Lemon Rind 80g Coarsely Grated Cheddar 50g Plain Flour 1x Egg Tomato Relish, To Serve How to cook: Preparation and Making the Nuggets: Preheat the oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Place biscuits in the bowl of a food processor. Process until fine crumbs form. Transfer to a large bowl. Add the chopped parsley, lemon rind and 3/4 cup grated cheese. Season and stir to combine. Place the flour in a shallow bowl. Whisk the egg with 1 tablespoon cold water in a separate shallow bowl. To Cook the Nuggets: Toss 1 chicken tenderloin in flour, shaking off excess. Dip in egg, then toss in crumb mixture, pressing firmly to coat. Place on prepared trays. Repeat with the remaining chicken, flour, egg and crumb mixture. Sprinkle chicken with remaining cheese. Bake for 20 to 25 minutes or until golden and cooked through. To Serve: Serve with Tomato Relish and enjoy! Cheesy Toast-Topped Beef Stew (6 Servings) Ingredients: 2x Tbsp Extra Virgin Olive Oil 750g D&S Beef Chuck Steak, Cut Into 4cm Pieces 1x Brown Onion, Finely Chopped 3x Carrots, Sliced Diagonally 1cm Thick 2x Celery Sticks, Thickly Sliced 2x Garlic Cloves, Finely Chopped 1x Dried Bay Leaf 3x Sprigs Fresh Thyme Sprigs Fresh Thyme, To Serve 1/2 Cup Red Wine 2x Cups Beef Style Liquid Stock 1x Tablespoon Tomato Paste 600g Baby White Potatoes 6x Thick Slices Crusty Bread 3/4 Cup Grated Tasty Cheese How to cook: Preparation and Cooking the Beef: Heat half the oil in a large, flameproof baking dish over high heat. Season beef. Add half the beef to dish. Cook for 4 minutes or until browned. Transfer to a plate. Repeat with remaining beef. Making the Stew: Reduce heat to medium. Add remaining oil to dish. Add onion, carrot, celery, garlic, bay leaf and thyme sprigs. Cook, stirring occasionally, for 5 minutes or until onion softens. Add wine. Bring to the boil. Boil for 3 minutes or until reduced. Return beef to dish with stock and tomato paste. Bring to the boil. Season with salt and pepper and Cover. Reduce heat to medium-low and simmer for 1 hour. Add potatoes. Cook, covered, for a further 1 hour or until beef and potatoes are tender. Discard bay leaf and thyme. Add the Bread and Serve: Preheat grill on high and arrange bread over stew. Sprinkle with cheese and extra thyme leaves. Grill for 4 to 6 minutes or until bread is golden and cheese is melted. Serve in 6 bowls, giving each person a piece of cheesy bread and enjoy! Butter Chicken Pizza (4 Servings) Ingredients: 3x D&S Chicken Breast Fillets, Coarsely Chopped 1/3 cup Butter Chicken Simmer Sauce 250g Fresh Pizza Dough, at Room Temperature 1/4 cup Tomato Passata 1 Small Red Onion, Thinly Sliced 1 Small Red Capsicum, Seeded, Chopped 3/4 Cup Coarsely Grated Mozzarella How to cook: Preparation: Preheat oven to 200°C. Line 2 large baking trays with baking paper. Combine the chicken and simmer sauce in a bowl. Spread over 1 lined tray and bake for 5-6 mins. To Make the Dough: Meanwhile, roll out the pizza dough on a lightly floured work surface to a 16cm x 35cm oval shape. Transfer to the remaining baking tray. To Make the Pizza: Spread the pizza dough with passata. Top with onion, capsicum and chicken mixture. Spray with olive oil spray. Bake for 10-15 minutes. Sprinkle with mozzarella and bake for a further 5 mins or until base is crisp and chicken is cooked through. To Serve: 8. Cut pizza into pieces, serve and enjoy! Beef Braciole With Dry Red Wine (4 Servings) Ingredients: 4x D&S Beef Scotch Fillet 2x Tablespoons Finely Chopped Flat-Leaf Parsley 2x Garlic Cloves, Crushed 2x Tablespoons Finely Grated Parmesan Cheese 2x Tablespoons Toasted Pine Nuts 6x Slices Prosciutto, Halved Width-ways 2x Tablespoons Olive Oil 1/2 Cup (125ml) Dry Red Wine 2x Cups Tomato Passata (Sieved Tomatoes) 1/4 Cup Sliced Basil Leaves, Shredded Salt, To Season How to cook: Preparing the Steak: Using a meat mallet or a rolling pin, pound the steaks between sheets of baking paper to about 5mm thick. Cut steaks in 2 width-ways. Combine the parsley, garlic, parmesan and pine nuts in a small bowl and season with sea salt and black pepper. Lay the prosciutto slices over each steak and scatter with parsley mixture. Roll up to enclose and secure with toothpicks. To Cook the Steak: Heat the olive oil in a large frypan over medium-high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate and cover loosely with foil. Add wine to hot pan and boil until reduced by half. Add the passata and bring to the boil, then simmer over low heat for 5 minutes or until thickened. Season to taste with sea salt and freshly ground black pepper. Return rolls and any juices to pan, then scatter with basil and cook for 3 minutes or until heated through. To Serve: Slice rolls in half, serve and enjoy! Country-Style Chicken Pies (Makes 6) Ingredients: 4x D&S Chicken Breast 4x D&S Premium Middle Bacon, Chopped 3x Sheets Frozen Puff Pastry, Thawed 1x Egg yolk 1x Tablespoons of Milk 1x Tablespoons Olive Oil 12x Shallots, Peeled, Halved 200g Cup Mushrooms, Halved 2x Garlic Cloves, Crushed 2x Carrots, Peeled, Thinly Sliced 2x Celery Sticks, Thinly Sliced 1/4 Cup (35g) Plain Flour 1x Cup (250ml) Chicken Stock or Red Wine 400g Can Diced Tomatoes 2x Dried Bay Leaves 2x Thyme Sprigs Sesame seeds, To Sprinkle Poppy Seeds, To Sprinkle Dried Chilli Flakes, To Sprinkle (Optional) How to cook: To Cook the Shallots and Mushroom: Heat half the oil in a heavy-based saucepan over medium heat. Add the shallot and mushroom and cook, stirring, for 5 mins or until brown all over. Transfer to a heatproof bowl. To Cook the Chicken: Heat remaining oil in the pan. Cook chicken, in batches, turning occasionally, for 5 mins or until browned. Transfer to bowl with mushroom mixture. Add the bacon and garlic to pan. Cook, stirring, for 2 mins or until browned. Add carrot and celery and cook, stirring, for 5 mins or until browned. Return the chicken mixture to the pan. Stir to combine. Add flour and cook, stirring, for 1 min or until well combined. Add the wine or stock and bring to the boil. Stir in the tomato, bay leaves and thyme. Reduce heat to low. Cook, covered, for 40 mins or until the sauce thickens and the chicken is tender. Season. Cool slightly. To Make the Pie: Preheat oven to 200°C. Place the pastry sheets on a clean work surface. Use a 10cm pastry cutter to cut discs from the pastry, reserving excess. Use a 3cm heart-shaped cutter to cut shapes from reserved pastry. Spoon chicken mixture among six 11/2-cup (375ml) pie tins. Arrange pastry discs over the tins to enclose the filling. Whisk egg yolk and milk in a small bowl. Brush lightly over the pastry. Decorate with pastry hearts. Sprinkle with the sesame seeds, poppy seeds and chilli flakes, if using. To Cook the Pie: Bake for 30 mins or until the pastry is golden brown and puffed. To Serve Serve with your choice of sauce, and enjoy! Asian Beef Mince Noodle Bowl With Fried Egg (4 Servings) Ingredients: 500gm D&S Premium Beef Mince 2x Tablespoons Vegetable Oil 1/2 Cup Hoisin Sauce 260g Asian Style Coleslaw Mix 4x Eggs 1x Packet Hokkien Noodles 1x Long Red Chilli, Thinly Sliced Green Onions, Thinly Sliced, To Serve How to cook: To Cook the Beef and Noodles: Heat 1 tablespoon oil in a frying pan or wok over medium high heat. Add mince and cook for 5 minutes, breaking it up with the back of a wooden spoon, until browned. Whilst Cooking the beef, place the Hokkien Noodles into a heat proof and cover with boiling water and set aside to soak for 2-3 minutes. Add hoisin sauce to the beef. Stir until well combined. Add coleslaw mix and 1 tablespoon of water to the beef and toss until well combined. Cook for 1 minute or until vegetables are just tender. Carefully, use a fork to pull apart the Hokkien Noodles and strain. To Cook the Egg: Meanwhile, heat remaining oil in a large frying pan. Fry eggs for 2-3 minutes or until whites are cooked. To Serve Spoon mince mixture over noodles. Place an egg over mince, sprinkle with chilli and green onions., and enjoy! Mexican Beef Crunch Wrap With Yoghurt (4 Servings) Ingredients: 500gm D&S Premium Beef Mince 1/2 Red Capsicum 1/2 Baby Cos Lettuce 1/2 Bunch Fresh Coriander 1/3 Cup Thick Yoghurt 1 Tablespoon Olive Oil 60g Doritos Nacho Cheese Corn Chips (About 5 Chips Per Wrap) 1 Cup Grated Cheese 4 Jumbo Flour Tortillas 30g Packet Taco Seasoning How to cook: Preheat the Pan and Preparation: Heat a large non-stick frying pan over medium-high heat. Preheat a sandwich press. While pan and press heat up, de-seed and finely chop capsicum. Separate cos leaves. Pick coriander leaves from the stems. To Cook the Beef: Once pan is hot, add oil. Add beef and cook, stirring, for 4-5 minutes or until browned. Stir in taco seasoning (following instructions on packet). Remove from heat. To make the Wrap: Place tortillas on a clean work surface. Divide the beef mixture among tortillas, placing in the centre. Top with cheese and corn chips in an even layer (break corn chips if need be). Add the capsicum and three-quarters of the coriander. Fold in 2 opposite sides of tortillas and roll up to enclose. Place in sandwich press. Cook for 2 minutes or until golden. To Serve Serve wraps with a dollop of yoghurt, and the remaining coriander and cos leaves, and enjoy! Spiced Beef Cauliflower Pizza With Yoghurt (4 Servings) Ingredients: 750gm D&S Premium Beef Mince 1 Head (950g) Cauliflower, Roughly Chopped 1/2 Cup Finely Grated Parmesan 2 Eggs, Lightly Beaten 1/4 Cup Pizza Sauce 3 Teaspoons Extra Virgin Oive Oil 2 1/2 Teaspoons Ground Cumin 2 Garlic Cloves, Crushed 1/3 Cup Reduced-Fat Plain Greek-Style Yoghurt 1 Tablespoon Tahini 1/2 Small Red Onion, Halved, Very Thinly Sliced 1/2 Cup Fresh Mint Leaves 1/4 Cup Fresh Dill Pinch Sumac, To Serve Lemon Wedges, To Serve How to cook: Preheat the Oven: Preheat oven to 220C/200C fan-forced. Grease two large baking trays. Line with baking paper. To make the Cauliflower Base: Place cauliflower in a food processor or blender. Process/blend until finely chopped. Transfer to a microwave-safe bowl. Cover. Microwave on HIGH for 5 minutes or until just tender. Transfer to a clean tea towel. Stand for 10 minutes or until cool enough to handle. Carefully squeeze out excess liquid. Return cauliflower to bowl. Add parmesan and egg. Season with salt and pepper. Stir until well combined. Divide cauliflower mixture into 4 equal portions on prepared baking trays. Press each portion into a 5mm-thick, 24cm-long oval shape. Leaving a 1cm border, spread pizza sauce evenly over all cauliflower bases. To make the Pizza Topping: Combine mince, oil, cumin and garlic in a medium bowl. Season with salt and pepper. Scatter beef mixture evenly over top of cauliflower bases, breaking into small pieces as you scatter. To Bake: Bake pizzas for 20 minutes or until golden and cooked through. To make the Yoghurt Topping and to Serve Meanwhile, combine yoghurt and tahini in a small bowl. Season with salt and pepper. Top pizzas with onion and herbs. Dollop over yoghurt mixture. Sprinkle with sumac. Serve with lemon wedges and enjoy! Spinach & Feta Chicken Breasts With Mashed Potatoes (4 Servings) Ingredients: 100g Baby Spinach Leaves 80g Soft Feta, Crumbled 4x D&S Chicken Breasts 8x Slices Prosciutto 4x Sebago Potatoes, Peeled, Coarsely Chopped 1x Cup Frozen Peas 1/2 Cup Sour Cream 1/4 Cup Milk 2x Teaspoons Olive Oil How to cook: To Cook the Spinach: Place the spinach in a large frying pan over medium heat. Cook, stirring occasionally, for 2-3 minutes or until spinach wilts. Remove from heat and set aside to cool slightly. Squeeze as much excess liquid from the spinach as possible. Use a large knife to coarsely chop and transfer to a small bowl. Add the feta and stir to combine. To Prepare the Chicken: Cut a small pocket in the side of each chicken breast. Spoon the spinach mixture into each pocket. Wrap 2 prosciutto slices around each to enclose filling. To Make the Mashed Potatoes: Cook the potatoes in a large saucepan of boiling salted water for about 15 minutes. Add the peas and cook for 1 minute or until heated through. Drain well and return to pan. Mash until smooth. Add sour cream and milk and stir to combine. Taste and season. To Cook the Chicken: Meanwhile, heat oil in a large frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until golden brown and cooked through. To Serve: Spoon mashed potato evenly among serving plates. Slice the chicken and arrange on the potato and serve immediately and enjoy! Spicy Chicken Breasts With Avocado Sauce (4 Servings) Ingredients: 1kg Red-Skinned Potatoes, Peeled, Chopped 1x Cup Milk, Warm 20g Butter 1x Teaspoon Ground Coriander 1x Teaspoon Ground Cumin 1/2 Teaspoon Paprika 1x Tablespoon Olive Oil 4x D&S Chicken Breast Fillets 50g Baby Rocket Leaves 1x Tablespoon Extra Virgin Olive Oil AVOCADO DRESSING: 1x Avocado, Chopped 1x Lemon, Juiced 2x Teaspoons Horseradish Cream How to cook: To Cook the Mashed Potato: Cook potato in a large pan of boiling salted water for 15-20 mins until tender. Drain. Return to pan and mash well, by adding milk and butter, mashing until smooth. Season. To Cook the Chicken: Meanwhile, mix together coriander, cumin, paprika and 1 teaspoon olive oil in a bowl. Rub all over chicken breasts. Heat remaining olive oil in a non-stick frying pan on medium. Cook chicken for 4-5 mins each side until cooked through. Rest for 5 mins. To Make the Sauce: To make avocado sauce, place avocado, lemon juice and horseradish cream in a blender. Blend until smooth. Transfer to a bowl. Add 1/3 cup of water and stir to combine. To Serve: Divide mashed potato between serving plates. Top with rocket. Thickly slice chicken and arrange over rocket. Spoon over avocado sauce and drizzle with extra virgin olive oil and enjoy! Sausage Bolognese With Shaved Parmesan (4 Servings) Ingredients: 1kg D&S Beef Sausages 375g Penne Rigate Pasta 1 Tablespoon Olive Oil 1 Red Onion, Chopped 1 Zucchini, Quartered, Sliced 575g Jar Chunky Pasta Sauce 40g Shaved Parmesan How to cook: To Cook the Pasta: Cook the pasta in a large pan of salted boiling water following packet directions. Drain. To Cook the Sausage Mixture: Meanwhile, heat the oil in a deep frying pan over high heat. Cook the sausage meat, breaking up with a wooden spoon, for 4-5 mins or until browned. Use a slotted spoon to transfer to a bowl. Cook the onion and zucchini in the pan just used for 3-4 mins or until tender. Return the sausage meat to the pan with the pasta sauce. Simmer until heated through. Add the pasta and toss to combine. To Serve: Divide the pasta mixture among 4 bowls, sprinkle with the parmesan and enjoy! Smoky Beef Tacos With Summer Salsa (4 Servings) Ingredients: 1kg D&S Rump Steak 60ml (1/4 cup) Fountain Spicy Red Sauce, plus extra, to serve 2 teaspoons smoked paprika Soft gluten-free tortillas, warmed, to serve Lime wedges, to serve Salad 1/2 small pineapple, finely chopped 2 small Lebanese cucumber, chopped 250g punnet strawberries, hulled, halved 1/4 cup fresh mint leaves 2 green shallots, chopped How to cook: To Cook the Beef: Preheat a barbecue grill or chargrill pan on high and spray with oil. Combine the sauce and paprika in a large glass or ceramic dish. Add the steak and turn to coat all over. Season. Cook the steak until it is cooked to your liking. Transfer to a plate, cover with foil and set aside to rest. To Prepare and Serve the Salad: Meanwhile, to make the fruit salsa, place the pineapple, cucumber, strawberries, mint leaves and shallot in a bowl. Stir gently until combined. Thinly slice the steak. Serve the steak, fruit salsa and warm tortillas with a drizzle of extra sauce and lime wedges to squeeze over. Enjoy! Summer Chicken Salad With Mango, Avocado & Pineapple (4-6 Servings) Ingredients: 1kg D&S Chicken Breast 440g Can Pineapple Pieces in Natural Juice 4x Sprigs Thyme 1x Tablespoon Olive Oil 1x Small Brown Onion 1x Tablespoon Mild Curry Powder 1x Tablespoon Mango Chutney 1/2 Cup Whole-Egg Mayonnaise 1x Butter Lettuce 1x Mango 1x Avocado 1/2 Cup Macadamia Nuts How to cook: To Cook the Chicken: Place chicken into a large frying pan in a single layer. Pour pineapple juice over chicken. Set pineapple pieces aside. Add thyme to chicken. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 10 minutes. Remove from heat. Set chicken aside to cool in poaching liquid. To Prepare and Serve the Salad: Remove chicken, reserving 1/4 cup poaching liquid Slice chicken diagonally. Heat oil in a frying pan over medium heat. Chop and add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder and chutney. Remove from heat. Stir through mayonnaise and reserved poaching liquid. Tear lettuce leaves in half. Place onto a serving platter. Top with sliced chicken, pineapple pieces, sliced mango, sliced avocado and macadamia nuts. Drizzle with dressing. Season with salt and pepper. Serve and enjoy! Maple Bacon Christmas Trees (4-6 Servings) Ingredients: 350g D&S Premium Middle Bacon 2x Sheets Frozen Puff Pastry 3x Tablespoons Maple Syrup 1x Egg Chopped Fresh Flat-Leaf Parsley Leaves 22x Cocktail Onions How to cook: To Prepare the Christmas Trees: Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Cut 22 x 2cm-wide strips from pastry sheets. Place on a baking tray lined with baking paper. Refrigerate for 10 minutes. Meanwhile, cut the bacon lengthways into 2cm-wide strips. Place bacon in a large bowl. Drizzle with maple syrup. Toss to coat. To Make the Christmas Trees: Place 1 pastry strip on a flat surface (keep remaining pastry in fridge). Top with 1 piece of bacon, gently pressing to secure (bacon will be shorter than pastry). Using the picture as a guide, fold pastry and bacon together to form a tree shape, starting with a small amount and widen as you go (until you reach the end). Starting at the base of the tree, thread 1 skewer through centre to top of tree (leave 1cm at top of skewer for pickled onion) Place on tray. Repeat with remaining pastry strips and bacon to form 22 trees. Press 1 pickled onion on top of each skewer. To Cook the Christmas Trees: Brush trees and onions with remaining maple syrup. Brush trees with egg. Bake for 18 minutes, or until golden and puffed. Stand on trays for 5 minutes. To Cook the Christmas Trees: 8. Transfer to a serving platter. Drizzle with extra maple syrup. Sprinkle with parsley. Serve and enjoy! Spicy Beef Skewers with Yoghurt Dressing (4 Servings) Ingredients: 1kg D&S Diced Steak 2x Tablespoons Red Curry Paste 450g Microwave White Rice 1x Cup Coriander Leaves 1x Cup Frozen Peas (Blanched) 2x Teaspoon of Water 1x Small Red Onion 3/4 Cup Natural Yoghurt 2x Small Cucumbers How to cook: To Make the Beef Skewers: Thread 4-5 pieces of D&S Diced Steak onto bamboo skewers. Mix the Red Curry Paste with 2 tablespoons water for 30 seconds and then pour evenly over the Beef Skewers. To Cook the Beef Skewers: Turn on the barbeque to medium/high and place the Beef Skewers onto the hot plate. Cook the Beef Skewers for 4-5 minutes each side until cooked. Once cooked, place and paper towel and let them rest for 4-5 minutes. To Make the Rice and Yoghurt: Whilst the Beef Skewers are resting, heat rice according to packet directions. Thinly, slice the Red Onion and grate the cucumber. Once the rice is cooked, add the Red Onion, Coriander and Peas to the rice and stir thoroughly. Combine yoghurt and cucumber in a small bowl. To Serve: Serve the Beef Skewers with the rice and yoghurt and enjoy! Homemade Popcorn Chicken With BBQ Sauce (4 Servings) Ingredients: 1kg D&S Chicken Breast 1x Cup Plain Flour 3x Teaspoons Sweet Paprika 2x Teaspoon Dried Oregano Leaves 2/3 Cup Milk 1x 100g D&S Supreme Batter 3x Cups D&S Panko Breadcrumbs - Plain, Southern Style or Herb & Garlic 1x Peanut Oil 1x Cup of Water How to cook: To Make the Popcorn Chicken: Whisk together the flour, paprika and oregano in a bowl. Combine the D&S Supreme Batter and water in a separate bowl and place the D&S Panko Crumbs on a plate. Coat the chicken in the flour mixture, shaking off excess. Coat in the D&S Supreme Batter, then coat in the D&S Panko Crumbs, pressing firmly to stick. To Cook the Popcorn Chicken: Transfer the chicken to a baking paper-lined tray. Place in the fridge for 30 minutes to rest. Pour enough oil into a saucepan to come one-third of the way up the side. Heat over medium-high heat to 160C. Cook chicken, in batches, for 2-3 minutes or until golden and cooked through. Drain on paper towel. To Serve: Serve with BBQ sauce and enjoy! Beef & Beer Mini Pies With Tomato Sauce (4 Servings) Ingredients: 500g D&S Beef Mince 1 Tablespoon Extra Virgin Olive Oil 1 x Large Brown Onion (Finely Chopped) 2 x Tablespoons Plain Flour 375ml Bottle Beer 2 x Tablespoons Tomato Paste 2 x Tablespoons Worcestershire Sauce 2 x Tablespoons Barbecue Sauce 2 x Sheets Frozen Shortcrust Pastry 1 x Egg 1 x Sheet Frozen Puff Pastry 1 x Tomato Sauce 2 x Tablespoon Olive Oil How to cook: To Cook the Mince: Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 to 6 minutes or until softened. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Mix flour with 1/4 cup water to form a smooth paste. Add beer, flour mixture, tomato paste and sauces to mince. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 25 to 30 minutes or until thickened. Season with salt and pepper. Cool completely. To Make the Pies: Preheat oven to 220°C/200°C fan-forced. Place a large baking tray in the oven. Grease 4 x 3.5cm-deep, 8cm (base) x 11cm (top) pie tins. Line base and side of each pie tin with shortcrust pastry. (Tip: Cut each shortcrust pastry sheet in half diagonally) Divide mince mixture among pastry cases. Brush pastry edges with egg. Cut puff pastry into quarters. Place over mince mixture to form the lids of the Pies. Press with a fork to seal. Trim edges. Brush with egg. Using a sharp knife, make a small cross in the top of each pie. Season well with salt and pepper. Place pies onto hot tray in oven. Bake for 20 to 25 minutes or until golden. To Serve: Serve with tomato sauce and enjoy! Classic Bangers and Parmesan Mash With Onion Gravy and Garlic Veggies (4 Servings) Ingredients: 12 x D&S Beef Sausages 2 x Tablespoon Olive Oil 80g Butter 2 Garlic Cloves 4 x Potatoes 1 x Bag Green Beans 1 x Brown Onion 1 x Bunch of Parsley 2 x Tubs of Caramelised Onion 1 x Bunch of Chives 2 x Carrots 200g Parmesan Cheese 1 x Beef Stock Cube 1 x Tablespoon of Salt 1 x Tablespoon of Plain Flour 2/3 Cup of Water 4 Tablespoons of Milk How to cook: To Prepare the Vegetables: 1. Bring a medium saucepan of salted water to the boil. Peel the potatoes and cut into 2cm chunks. Finely chop the chives. Trim the green beans. Slice the carrot (unpeeled) into thin batons. Thinly slice the brown onion finely chop the garlic (or use a garlic press). Finely chop the parsley. To Cook the Sausages: 2. Reduce heat to medium-high In a large frying pan, heat a small drizzle of olive oil over a medium heat. Add the D&S Beef Sausages and cook, turning occasionally, until browned and cooked through, 15 minutes. Transfer to a plate. To Cook the Vegetables: 3. While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. 4. In the last 8 minutes of cook time, add the carrot to a colander and place on top of the saucepan. Cover with a lid to steam. 5. In the last 5 minutes of cook time, add the green beans to the colander, cover and steam until tender. Transfer the carrot and beans to a medium bowl and cover to keep warm. Drain the potato, return to the saucepan and cover to keep warm. To Make the Gravy: 6. Return the frying pan to a medium heat with a drizzle of olive oil if needed. Add the onion and a pinch of salt and cook, stirring, until soft, 4-5 minutes. Add the plain flour and stir to coat. 7. Add the water, caramelised onion chutney and crumble in the beef stock (1/2 cube for 2 people /1 cube for 4 people). Simmer until thickened, 2-3 minutes - Add a splash more water if the gravy is too thick. To Make the Mashed Potatoes: 8. While the onion is cooking, add the milk, salt and 1/2 the butter to the potato in the saucepan. Mash with a potato masher or fork until smooth. Stir in the chives and grated Parmesan cheese. In a medium microwavable bowl, place the garlic and remaining butter. Microwave, in 30 second bursts, until melted. Add the parsley, steamed beans and carrot to the garlic butter with a pinch of salt and pepper. Toss to coat. To Serve: 9. Divide the sausages, Parmesan mash and garlic veggies between plates. Serve with the onion gravy and enjoy! One-Pot Italian Chicken Casserole (4 Servings) Ingredients: 3x D&S Chicken Breasts 1x Tablespoon Olive Oil 2x Garlic Cloves 20g Butter 80g Sun-Dried Tomatoes 2/3 Cup White Wine 1 ½ Cups Thickened Cream 2/3 Cup Chicken Stock 60g Packet Baby Spinach 1x Cup Fresh Basil Leaves Crusty bread How to cook: To Cook the Chicken: 1. Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy. 2. Slice chicken breasts in thirds diagonally, Season the chicken and add to the pan. Reduce heat to medium-high. 3. Cook the chicken for 5 minutes each side until it’s just cooked through. Transfer to a plate. Cover with foil to keep warm. To Make the Sauce: 4. Place the garlic in the pan. Cook, stirring, for 60-90 seconds. Cut the sun-dried tomatoes in half and add them to the pan and stir to coat. Add the wine and cook for 1 minute or until reduced. Add the cream and stock to the pan and stir for 30 seconds. 5. Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced. Add the baby spinach and stir through until it’s wilted. Season and sprinkle with the basil leaves. To Serve: 6. Serve with crusty bread and enjoy! Beef & Beetroot Rissoles with Pumpkin Mash (4 Servings) Ingredients: 500g D&S Beef Mince 1.25kg Kent Pumpkin 1x Egg 1/3 Cup Fresh Breadcrumbs 1x Tub of Beetroot Slices 2x Tablespoons Chopped Fresh Flat-Leaf Parsley Leaves 2x Teaspoons Fresh Thyme Leaves 3x Large Sprigs Fresh Thyme 2x Garlic Cloves 1x Tablespoon Maple Syrup 4x Tablespoon Extra Virgin Olive Oil 1/4 Cup Milk 25g Butter How to cook: To Roast the Pumpkin: 1. Preheat oven to 220C/200C fan-forced. Line a small roasting pan with baking paper. 2. Scoop seeds from pumpkin and discard. Place the whole pumpkin in prepared pan. Top with thyme and garlic. Drizzle with maple syrup and oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. To Make/Cook the Rissoles: 3. Finely chop beetroot. Place 2-3 beetroot slices, mince, egg, breadcrumbs and parsley in a bowl. Season well with salt and pepper. Mix well to combine. Shape into 8 rissoles. 4. Heat oil in a large frying pan over medium heat. Cook rissoles, turning, for 10-12 minutes or until browned and cooked through. Remove from pan and rest for 5 minutes. Mashing the Pumpkin: 5. Meanwhile, discard skin from pumpkin. Squeeze reserved garlic from skins. Place in a saucepan over medium-high heat. Add milk and butter. Mash over heat until smooth and heated through. Season. Stir in thyme. To Serve: 6. Serve 2 rissoles per person with the mashed pumpkin and enjoy! BBQ Beef & Bacon Burger with Sweet Potato Fries (4 Servings) Ingredients: 4x D&S Hamburger Patties 8x Rashers of Bacon 4x Sweet Potatoes 4x Burger Buns 1x Tomato 1x Bottle of BBQ Sauce 1x Olive Oil 1x Bottle of Smokey Aioli 1x Bag of Cos Lettuce How to cook: 1. Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the sweet potato on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. 2. Heat a small drizzle of olive oil in a large frying pan over a medium-high heat and allow 2-3 minutes to warm the pan. Add the bacon and cook until crisp, 3-4 minutes each side. Transfer to a plate lined with paper towel. 3. Return the pan to a medium-high heat with a drizzle more olive oil, if needed. Cook the patties until cooked through, 5-6 minutes each side. (Add the bacon back into the pan with the patties for the last minute of cooking to re-heat the bacon). 4. Place the Patties and bacon onto a plate lined with paper towel and let it rest for 2-3 minutes. Whilst the meat is resting take the sweet potato fries and buns out of the oven (Let the fries rest for 2-3 minutes so they cool down and can be served with the meat). 5. While the patties are resting, place the burger buns on a wire rack in the oven until heated through, 3 minutes. Whilst the buns are heating, thinly slice the tomato. 6. Slice the burger buns in half and spread the bases with some of the Smokey Aioli. Spread the BBQ Sauce over the whole burger patties and place on the bun bases. Top with the bacon, tomato and a few cos lettuce leaves.. One-Pot Italian Beef & Gnocchi Casserole (4 Servings) Ingredients: 1kg of D&S Diced Steak 1x large Brown Onion 1x Carrot 1x Zucchini 700g Bottle Tomato Passata 2x Celery sticks 3x Garlic Cloves 3x Sprigs Fresh Rosemary 500g Packet Gnocchi 2x Tablespoons Extra Virgin Olive Oil 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 1x Cup of Dry Red Wine 2x Beef Stock Cubes 1x Cup of Water How to cook: 1. Heat half of oil in a large saucepan over medium-high heat. Cook beef, in 2 batches for 5 minutes or until outside is browned all over. Place to a heatproof bowl. 2. Chop the vegetables into size of your choice (Don’t chop them too large or they will take longer to cook). 3. Keep heating the oil in the same pan over medium heat. Add onion, carrot and celery. Cook, stirring for 5 minutes or until vegetables are starting to brown. 4. Add garlic and rosemary. Cook for 1 minute or until fragrant. Add wine. Cook for 2 minutes or until the wine is reduced by half. Add passata, stock cubes and water. Bring to a simmer. 5. Return diced meat to pan. Reduce heat to low. Cook, covered, for 1 hour 30 minutes or until the diced steak is tender. 6. Add zucchini. Cook, covered, for 5 minutes or until zucchini is almost tender. 7. Add gnocchi. Cook, covered, for 5 minutes or until gnocchi is tender. Serve topped with extra rosemary, salt and pepper. Asian Chicken Tacos with Garlic Rice (2 Servings) Ingredients: 2x D&S Chicken Breasts 6 x Mini Tortilla Wraps 1x Packet Crispy Shallots 200g Mayonnaise 1x Cucumber 1x Tub Sichuan Garlic Paste 1x Bag of Coleslaw Mix 100g Japanese Dressing Olive Oil ½ Teaspoon Salt 1/2 Teaspoon Pepper How to cook: 1. Turn the frying pan to a high heat with a drizzle of olive oil, whilst waiting for the pan to heat up, slice the chicken breast into 1cm strips. 2. When the oil in the pan is hot, add 1/2 the chicken and cook, tossing, for 4-5 minutes or until cooked through. Transfer to a plate to rest. Repeat with the remaining chicken. 3. Remove the pan from the heat and add the Sichuan garlic paste. Return all of the chicken to the pan with a pinch of salt and pepper and stir to coat. 4. In a small bowl, combine the mayonnaise with the Japanese dressing. Slice the cucumber into thin batons 5. Heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts or until warm. 6. Build the tacos by spreading the tortillas with a little Japanese mayo, then adding a hand full of the coleslaw mix, Sichuan garlic chicken, cucumber and a sprinkling of crispy shallots. Chicken Tikka with Garlic Rice (2 Servings) Ingredients: 2x D&S Chicken Breasts 1x 400g Basmati Rice 2x Cloves of Garlic 150g Tandoori Paste 1x Can of Coconut Cream Olive Oil ½ Teaspoon Salt 1.5 Cup of Water 20g Butter How to cook: 1. In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. 2. Finely chop the garlic and add the garlic and cook until fragrant, 1 minute. 3. Add the water and 1/2 the salt. Bring to the boil then add the basmati rice. Reduce the heat to low, cover the saucepan with a lid and cook for 10 minutes. 4. While the rice is cooking, dice up the two chicken breasts. 5. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the tandoori paste, and chicken, tossing until the chicken is sealed. (Tip: Add 50mL of water if it gets too dry while sealing) 6. Add can of coconut cream to the Chicken Tikka and stir. Allow to simmer for 15 minutes. 7. Remove the rice from the heat (After the initial 10 minutes) and keep covered until the rice is tender and the water has absorbed. 8. Divide the garlic rice and chicken tikka between bowls to serve. Italian Beef Burger (2 Servings) Ingredients: 2x D&S Hamburger Patties 2x Burger Buns 1x Bottle of Garlic Aioli 1x Bag of Lettuce (Your preference) 1x Packet of Shredded Tasty Cheese 1x Brown Onion 1x Tomato ¼ Teaspoon Salt 1.5 Teaspoon Brown Sugar 1 Tablespoon Balsamic Vinegar How to cook: 1. Preheat the oven to 220°C/200°C fan-forced 2. In a frying pan, drizzle of olive oil and put it on medium-high heat. When the oil is hot, add the D&S Beef Hamburgers and cook until almost cooked through (5 minutes on each side). 3. While the patties are cooking, thinly slice the brown onion. Thinly slice the tomato and put some lettuce leaves aside for the burgers. 4. Place Patties on an oven tray lined with baking paper and sprinkle each patty with shredded Cheddar cheese and bake until the cheese is melted. 5. Return to the frying pan to a medium heat and add a drizzle of olive oil. Add the onion and cook, stirring, until softened (4-5 minutes). 6. Place the burger buns in the oven and bake until warmed through (3-4 minutes), continue with onions. 7. To onions, add the brown sugar, balsamic vinegar and 1/2 a cup of water and cook until the liquid has evaporated and the onion is caramelised (3-5 minutes). 8. Slice the burger buns in half. Spread the base of each bun with garlic aioli. Top with a patty, caramelised onions, a tomato slice and a handful of lettuce. D&S Quality Meats Online Store www.d-s-quality-meats.myshopify.com Blakes Crossing Phone (08) 8254 4113 63 Main Terrace, Blakeview 5114 Golden Grove Phone (08) 8289 3888 1037 The Golden Way, Golden Grove 5125