This is another delicious midweek ‘how to cook’ that the kids will love! We marinate our Milawa free-range chicken drumsticks in gluten-free soy sauce, green onions, white distilled vinegar, honey, garlic and sesame seeds. We’ve turned the marinade in to a sticky glaze and served the drumsticks with steamed broccoli, rice and a fried egg.
Dash of sesame oil Dash of rice wine vinegar Sesame seeds
Method:
1. Preheat your oven to 180c. Pour the chicken and the marinade in to a small pot and remove the chicken with some tongs and place on to a lined baking tray. Bring the marinade to the boil on a medium heat on the stove and cook, stirring continuously until it thickens and becomes sticky, around 8-10 minutes. Paint some glaze on your chicken and pop in to the oven, roasting for 40-50 minutes turning and applying more of the glaze every 10 minutes or so. You can turn the grill on for a few minutes to make the skin extra crispy at the end.
2. For the broccoli, put a pot on the stove, over a medium-high heat, with a fitted steamer with around 2cm of water in the pot. Cut your broccoli into florets or small bite sized pieces if using broccolini. Place into the steamer for around 10 minutes for well done for the little ones. Remove from the steamer and toss in a little sesame oil, rice wine vinegar and season.
3. Serve with some steamed rice and a fried egg. Yumma yumma!
This stew is a great example of showcasing how much flavour our newly released Fresh Chorizo can bring to a dish! It's paired with bone-in chicken thighs, where the skin has been seasoned and the fat is nicely rendered and crispy, tomatoes, oregano and olives. Another bonus, is that it's made in one pot for an easy clean up and can be served with rice or salad and fresh bread.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
