There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.
We've enlisted the help of Pete Baxter from Hope St Radio to show us his favourite way of cooking the beautiful chickens of Milking Yard Farm! He's shared with us a guide, more than a recipe, wanting to accentuate the purity of this revered bird and found the best way to do it was with a treatment of salt and time. It resulted with the chicken having the most incredible & complex flavour, almost liked aged Parmesan - earthy and bright at the same time.
Who better to team up with other than the wonderful Julia Busuttil Nishimura to share her recipe for the perfect Christmas Porchetta! ​Julia served the juicy and incredibly flavourful porchetta sliced and stuffed into a panino. She's used a large piece of our Boneless Pork Shoulder and rolled it with a herby, garlicky salt and served it with a salsa verde.Â
Cooking the perfect Thanksgiving turkey need not give you nightmares, it’s actually really simple. In an awful tradition, people have tended to overcook turkey making it the dryer, less tasty cousin of the chicken, giving it a bad rep. Follow a few simple steps and this doesn’t have to be the case. You’ll be blessed with a beautiful, juicy bird with golden umami packed skin. Lash with gravy and you’ll have plenty to be thankful for.
We reached out to our friends at Heartattack and Vine to create a festive cocktail recipe to serve to your guests upon arriving at your Thanksgiving feast! They've used the ingredients of our spritz pack to create a sweet herbaceous spritz with a bitter finish and vibrant colour, made with an oregano syrup. It tastes like an Italian summer for your thanksgiving lunch, how good's that?!
Over the last few years, Susie has been sharing her roast turkey recipe with us but this year she's doing something a little bit different. She's made made a Roasted Whole Leg of Lamb with Anchovies, Capers and Rosemary and paired it with Roasted Tomatoes with Almonds and Feta and a Green Romesco to tie in the red, green and white colour palette.
Finally the summer weather we've all been pining over! ​ ​And with that comes the craving for lighter meals that don't compromise on flavour and the lovely Diana Chan has just the thing... ​ ​Her Coconut Poached Chicken Salad, using our Organic Chicken Breast and plenty of greens and herbs.
We couldn't think of a better way to start a lunch or dinner party. Devour these Taiwanese Chicken bites alongside a crisp beer with a group of mates, what more could you ask for!? It's best to start this recipe a day ahead to impart as much flavour as possible into our organic chicken breast pieces. They're then twice cooked to give extra crunch and that irresistible golden colour!
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.Â
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!
Choripan is an iconic street food in Argentina and is such a simple sandwich, but absolutely packed with flavour. It involves cooking a fresh chorizo sausage until nicely charred and placing it in a roll which is then slathered with a bright, savoury oil of parsley, garlic and chilli.
