Sneaky chicken liver and lamb Bolognese
2-3 TBSP tomato paste
2 garlic cloves
3-4 sprigs of thyme with stems removed
1/2 teaspoon dried oregano
1/4 teaspoon Himalayan or Celtic sea salt
1 red onion
1 cup baby spinach
Left over zucchini from spiralizing (or if using normal pasta add 1 whole zucchini)
Gruyere and cheddar cheese to serve
pink Himalayan sea salt or Celtic sea salt for seasoning
1/2 cup Hagen's Organic chicken stock or broth (this may not be needed but during cooking you may want to add a little more liquid as the sauce will reduce)
4-6 zucchinis (other variations: pasta of choice or a combination of carrot and zucchini)
optional: 1 small clove garlic and drizzle of extra virgin olive oil
We'll begin with the sauce, crush the two cloves of garlic using a garlic crusher (dicing is fine if you don't have a garlic crusher) pop a saucepan on low-medium heat with 1/2 TBSP of olive oil. Once oil has warmed add garlic, toss for a couple of minutes with a wooden spoon before adding the stock, tomato paste and herbs. Brin to a low, slow simmer and cover with a lid for 20minute to allow flavours to infuse.
In a food processor blitz all the vegetables, put aside. Now add the chicken livers to the food processor and blitz on low- be careful not to over process because they can fall apart and become mushy - we just to blitz it down just enough for it to go unnoticed when combined with the mince.
Combine mince, vegetables and liver, season with sea salt and pepper
In ceramic cast iron pot bring the olive oil to warm, followed by the mince mixture and mix gently with a wooden spoon.
Once the meat has browned, add the sauce.
Let sauce simmer on stove top for 1hr checking and stirring occasionally, at this stage you may add some of the extra broth/stock . Leave to rest for 10minutes before serving.
Prepare noodles by using a spiralizer and then lightly steam or sauce' in fresh garlic and olive oil (use 1 small clove and a dash of olive oil - these don't need to be 'measured' as such)
Serve the noodles (or pasta of choice) with ladles of the sauce and top with grated Gruyere and cheddar cheese.
Serves 4 | 45 Minutes
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
Steak 1x 750 gram T-Bone
For the Salsa Verde
1 banana shallot
50 gram pickled jalapenos
50 grams capers in brine drained
1 tin Ortiz anchovy
2 cloves garlic
120 ml red wine vinegar
½ bunch parsley flat leaf
½ bunch of coriander
½ bunch mint
220 ml olive oil
Flake salt pinch
For the tomato salad
8 X Good quality Ripe truss/Roma tomatoes
1 banana shallot
200 ml x Extra virgin olive oil
100 ml x Red wine vinegar
½ bunch green basil
½ bunch thyme
50 gram Capers