It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 4th - 7th November


Broad Bean & Mint Dip

Thank you Urban Forager

Ingredients
1kg broad beans or 300g frozen broad beans
1 lemon, juiced
20 mint leaves
115g olive oil (approx 1/2 cup)
1 teaspoon Urban Forager Vegetable Stock Concentrate
To serve:
toasted, thinly sliced sourdough
goats chevre
mint leaves, extra
fresh wild fennel seeds and/or fronds (optional)

Instructions
Pod the beans then place in boiling water for 3-5 mins (young beans will need less cooking time
Strain and plunge into iced water
When cool, peel outer the tougher skin off the bean, revealing the soft, bright green inner.  This should give about 300g of beans
Combine beans, juice, mint, oil and stock concentrate in a high powered blender.  Process till smooth

To Serve
Spread a generous amount of dip on toast
Sprinkle chevre over dip
Top with extra mint leaves, fennel seeds and fennel fronds.

Tips
Can be made ahead and frozen for 7 months so great for last minute entertaining.

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Hearty Beef Burger

Thank you Urban Forager

Ingredients
500g organic beef mince
2 cloves garlic- minced finely
Small pinch of dried chilli flakes
½ cup fresh basil- finely chopped
1 red onion- finely diced
¼ cup semi sun dried tomatoes -chopped finely
1 tablespoon of organic worcestershire sauce
1 ½ teaspoon Urban Forager Beef Stock Concentrate
½ cup sourdough breadcrumbs
1 egg lightly beaten to help bind the mince
oil of your choice- we like to use a good quality sunflower oil
A little butter for the buns

To build the burger:
4-6 Rolls of your choice
4-6  thick slices of red onion grilled or fried
4-6 thick slices of fresh tomato
4-6 crunchy coz lettuce leaves
2 slices of a good cheddar cheese per burger
tomato sauce
mayonnaise

Fennel Coleslaw:
1 large bulb of fennel sliced very thinly
Fennel fronds roughly chopped
1 large carrot julienned or grated
4 spring onions sliced finely
1 teaspoon of urban forager beef concentrate
1 teaspoon of fresh basil pesto (recipe on website)
2-3 tablespoons of good mayonnaise
1 tablespoon of plain yogurt
Season to taste with a little more urban forager beef stock

Instructions
Mix together all the beef burger ingredients in a large bowl ( you can do this with you hands)
Form into 4-6 large size balls and then press into roughly ¾ inch thick discs
Place on a tray lined with baking paper, cover and refrigerate overnight

Next day:
Remove the meat patties from the fridge 20 minutes before cooking
In a  large serving bowl, mix together the coleslaw ingredients and refrigerate until ready to serve
In a large fry pan add a good amount of oil. (or if you prefer you can grill on the  BBQ)
Fry the patties (approx 3-4 minutes each side) or until cooked through and browned in colour.
Remove to a warm plate
blot any excess oil with absorbent paper
fry or griddle the onion rounds until a little caramelized
Remove to a warm plate with the burgers
Slice the burger buns in half and lightly toast or grill the inside of each bun
butter and build the buns
add a good dollop of mayonnaise and tomato sauce – enjoy!
Serve with the Fennel coleslaw

Notes
If you don’t have time to leave the burgers overnight, just pop them in the fridge for as long as possible to firm up and be careful when you flip them as they will be a bit more crumbly.

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Easy Chicken Fajitas

Thank you Urban Forager

Ingredients
2 chicken breasts, cut into strips
1 red capsicum (pepper), cut into thin strips
1 red (spanish) onion, halved and cut into thin strips
2 tspn cumin seeds
2 tspn smoked paprika
1 lime, juiced
1 Tbspn olive oil
1 tspn Urban Forager Chicken Stock Concentrate
oil, extra
lime, extra

Instructions
Combine chicken, capsicum, onion, spices, lime juice, oil and stock concentrate in a glass or ceramic dish
Mix to combine
Marinate for 20 mins on the bench if pressed for time or overnight in the fridge – the longer the better
Heat a heavy based fry pan to medium-high heat
Add extra oil for frying
Stir fry in batches ’till chicken is cooked.  Serve in the hot pan to keep the mix hot
Add a squeeze of lime just before serving for added zing

To Serve
Guacamole (see our amazing recipe)
Sour cream
lettuce & spinach leaves
fresh coriander
kidney beans
grated carrot
corn tortillas or wraps

Tips
Serve with extra fillings n condiments so everyone can make their own

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Guacamole

Thank you Urban Forager

Guacamole is such a great snack – quick and easy to make, tasty and nutritious.  And with cold beer and a bunch of friends it’s such a crowd pleaser.  This is our friend Nat’s recipe and it is an absolute winner!  We recommend you double it and use 2 avocados unless you’re making it just for you… consider yourself warned!

Ingredients
1 large ripe avocado, mashed with a fork
1 tspn Urban Forager Vegetable Stock Concentrate
1 tspn sweet chilli sauce
1/2 tspn lime juice
1 Tbspn fresh coriander, roughly chopped
1 birdseye chilli, sliced

Instructions
Mix all ingredients apart from birdseye chilli until combined
Top with sliced chilli (to taste)
Enjoy!

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