Recipes
Orecchiette with Sausage and Cavolo Nero
This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.
This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.
Recipe by GH Nutrition
Ingredients
1/4 cup Extra Virgin olive oil
1 brown onion, diced
3 garlic cloves, finely chopped
6 sage leaves, plus extra to serve
Pinch of dried chilli flakes, plus extra to serve
300g pork and fennel sausages, casings removed
400g canned crushed tomatoes
150g cavolo nero (1 bunch), stems removed, washed and roughly chopped
3 cups dried orecchiette
Grated parmesan, to serve
Sea salt and freshly ground black pepper, to serve
Equipment
Large Saucepan
Large Frypan
Small Frypan
Recipe
Heat olive oil in a large frying pan over medium heat. Add the onion and cook, until soft. Add garlic, sage and dried chilli and cook for 1-2 minutes, until fragrant. Increase heat to high and add the sausages. Break up the meat with the back of a wooden spoon and cook for 3-4 minutes, until cooked through. If dry, add a splash of water. Add the tomatoes, plus ½ cup water, and simmer for 5 minutes. Stir through the cavolo nero and cook, over low heat, for a further 15 minutes. Season to taste.
In a small frypan, fry the sage leaves reserved for garnish in olive oil. Set aside. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain the pasta, reserving 1 cup of cooking water.
Once the pasta is cooked, increase the heat of the frypan to medium and when bubbling, add the pasta and some of the reserved cooking water. Cook for 1-2 minutes. If the sauce is dry, add more of the water. Serve with a generous amount of parmesan, fried sage leaves and extra chilli flakes.
Christmas Kassler with Honey & Wholegrain Mustard
Kassler is a smoked loin of pork which is tender, full of flavour, has little fat and is already delicately cooked.
Kassler is a smoked loin of pork which is tender, full of flavour, has little fat and is already delicately cooked. Served with a delicious honey and wholegrain mustard glaze, the Kassler will become your favourite Christmas traditional meat easily prepared in minutes.
Recipe by GH Nutrition.
Ingredients
500 – 600 grams Kassler
6 tablespoons good quality local honey
5 tablespoons wholegrain mustard
Equipment
Large BAKING TRAY
Recipe
Heat oven at 180 °C.
Combine honey and wholegrain mustard together in a small bowl. Set aside. (Can be served warm or cold).
Score the top of the Kassler fat with a sharp knife into a diamond pattern.
Place the Kassler onto a large baking tray and brush honey and mustard mixture evenly over the surface of the meat.
Place the Kassler in the oven for 20 to 30 minutes until it is warmed through and golden in colour.
Slice thinly and serve with extra honey and mustard mixture.
Christmas Spiced Marmalade Glazed Ham
Serve this ham warm or cold for a delicious and special Christmas lunch.
Serve this ham warm or cold for a delicious and special Christmas lunch.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 cup orange marmalade
1/3 cup maple syrup
1 orange, juiced
1 star anise
1 tsp ground cinnamon
6kg ham leg, skin removed
Whole cloves, for studding
Equipment
SMALL saucepan
Large Baking Dish
Recipe
Preheat the oven to 180 degrees Celsius. Place the marmalade, maple syrup, orange juice, star anise and cinnamon in a small saucepan over high heat and whisk to combine. Bring to the boil and let simmer for 5 minutes, or until thickened slightly. Set aside to cool.
While the glaze is simmering, score the ham fat in a diamond pattern. Insert a clove into each diamond. Wrap the ham hock with foil (this prevents it from burning). Place ham on a greased rack in a large baking dish lined with baking paper. Brush the ham with half of the glaze and bake in the oven for 1 hour, brushing with the remaining glaze every 15 minutes, until the ham is golden and caramelised. When finished, remove from the oven and slice.
Pork and Pineapple Thai Red Curry
A tropical taste sensation, this pork and pineapple Thai red curry will brighten up your midweek meal.
A tropical taste sensation, this pork and pineapple Thai red curry will brighten up your midweek meal.
Recipe courtesy of Taste and re-created by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 tbsp extra-virgin olive oil
1 brown onion, finely chopped
500g pork fillet, thinly sliced
2 tbsp Thai red curry paste
270mL coconut milk
1 cup salt-reduced chicken stock
1 + 1/2 tbsp fish stock
1/4 pineapple, peeled, cored, roughly chopped
1 tbsp lime juice
1/4 cup fresh coriander leaves
Steamed rice, to serve
Equipment
LARGE WoK
Recipe
Prepare rice as per packet instructions. Aim for 1/2-1 cup cooked rice, per person.
Meanwhile, heat a large wok over high heat. Add oil and onion. Stir-fry for 3 minutes or until softened.
Add pork and stir-fry for 3 minutes or until browned.
Once cooked, add curry paste and cook for 1 minute or until fragrant.
Add coconut milk and stock. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens and pork is cooked through.
Add fish sauce and pineapple. Simmer for 2 minutes or until heated through. Stir in lime juice.
To serve, spoon curry into serving bowls. Top with fresh coriander and serve with rice.
Baked Pork and Oregano Meatballs
Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent source of red meat and add more variety to your weekly meals.
Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent source of red meat and add more variety to your weekly meals. Ask our butchers to trim off the external fat, or alternatively trim your meat at home, for a healthier meat choice.
Recipe by Georgia Houston from GH Nutrition
Ingredients
1/3 cup fine burghul
3/4 cup boiling water
1kg lean pork mince
2 free-range eggs
1 + 1/2 cups oregano leaves, roughly chopped
2 tsp ground cumin
1/3 cup balsamic vinegar
Sea salt and ground black pepper, to season
2 tbsp extra-virgin olive oil
4 cloves garlic, crushed
3 cups passata
2 cups mozzarella, grated
1/4 cup parmesan, grated
Oregano leaves, to serve
Equipment
Medium Saucepan
Large frypan
Recipe
Preheat oven to 200C. Place the burghul and water in a large bowl and mix to combine.
Cover with glad wrap and let sit for 15 minutes, until it soaks up all the water and expands.
Add the mince, eggs, oregano, cumin and vinegar to the bowl and mix well to combine.
Season with sea salt and cracked black pepper. Using wet hands, roll mixture into 2 tbsp balls and lay out on a plate.
Heat 1 tbsp of the oil in a large frypan over medium-high heat. Cook the meatballs, in batches, for 5-7 minutes, or until cooked through and browned. Once cooked, place in a large ovenproof dish and set aside. Repeat with remaining meatballs.
Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook for 1 minute. Add the passata and season with sea salt and cracked black pepper. Bring to the boil and cook for 5 minutes, or until slightly reduced.
Pour the sauce over the meatballs. Top with mozzarella and parmesan. Bake for 10 minutes. Top with oregano leaves and serve.