Valentine's Day
Recipes:
Sure, it's nice to go out! However, at D&S we aren't buying into the hype of Valentine's Day! It doesn't have to be an expensive experience, and when you think about it, booking a table out somewhere doesn't take as much thought, or effort as creating a wonderful, new and delicious meal at home. Sit back in your own comfort, open a bottle, and create a wonderful meal for your loved one(s) this February! It's the effort that counts after all!
Below is a selection of recipe's that are impressive, yet easy to try:
Italian style Meatloaf
With Garden Salad
(2 Servings)
Ingredients:
1kg D&S beef mince
2 1/2 cups D&S panko crumbs
1 tablespoon olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
3/4 cup (200g jar) sun-dried tomato pesto
1 lemon, rind finely grated
1 egg
1/2 cup shredded parmesan cheese
40g butter, melted
Dressed salad greens, to serve
Instructions:
Step 1:
Preheat oven to 200°C. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends
Step 2:
Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 4 minutes or until soft. Allow to cool.
Step 3:
Combine mince, pesto, 1 cup breadcrumbs, lemon rind, egg and half the onion mixture in a large bowl. Season with salt and pepper. Mix well. Spoon into loaf pan.
Step 4:
Combine remaining breadcrumbs, onion mixture, parmesan and butter in a bowl. Spoon over meatloaf. Bake for 30 minutes. Cover top loosely with foil to prevent overbrowning. Cook for a further 20 to 25 minutes or until cooked through. Cool for 10 minutes in pan. Lift out onto a serving plate. Slice and serve with salad.
Mongolian Chicken Skewers
With Super Speedy Fried Rice
(2 Servings)
Ingredients:
4 chicken breast fillets, trimmed, halved lengthways
1 packet D&S Mongolian Marinade
2 garlic cloves, crushed
1 bunch spring onions, cut into 3cm lengths, sliced, to serve
1 tablespoon peanut oil 450g packet
2 1/2-minute microwave jasmine rice
400g packet fresh family vegetable stir-fry mix
1/4 cup oyster sauce
Instructions:
Step 1:
Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with baking paper.
Step 2:
Cut chicken in 3cm cubes, add to bowl, sprinkle D&S Mongolian Marinade over chicken and rest until crystallises. Dice garlic and add to chicken mix. Save 2 tablespoons sauce mixture to baste skewers while cooking.
Step 3:
Thread 3 pieces of chicken and 4 pieces of onion alternately onto skewers, starting and ending with onion. Place on prepared tray. Bake for 20 minutes, brushing with reserved marinade every 5 minutes, or until chicken is cooked.
Step 4:
Meanwhile, heat a wok or large deep frying pan over high heat. Add oil. Swirl to coat. Add rice. Stir-fry for 2 minutes or until lightly toasted. Add vegetables and oyster sauce. Stir-fry for 2 minutes or until heated through. Serve fried rice topped with skewers and extra onion diced.
Fillet Mignon
With Seasonal Veggies
(2 Servings)
Ingredients:
2 D&S bacon rashers
2 pieces of D&S scotch fillet steak
1 tablespoon oil
30g butter
2 garlic cloves, crushed
250g button mushrooms, sliced
1 spring onion, finely chopped
2 tablespoons Worcestershire sauce
1/3 cup brandy
1/3 cup tomato sauce
1 1/4 cup pure cream
Seasonal vegetables, steamed, to serve
Instructions:
Step 1:
Wrap the bacon around the steaks and secure with toothpicks.
Step 2:
Cut chicken in 3cm cubes, add to bowl, sprinkle D&S Mongolian Marinade over chicken and rest until crystallises. Dice garlic and add to chicken mix. Save 2 tablespoons sauce mixture to baste skewers while cooking.
Step 3:
Prepare and steam vegetables of your choice.
Step 4:
Add the butter to the pan with the garlic, mushrooms and spring onions, cook for 1 minute. Add remaining ingredients and simmer over a low heat until reduced.
Step 5:
Spoon sauce over steaks and serve with veggies.
Sausage & Cherry Tomato Ragu
With Pappardelle & Toasted Breadcrumbs
(2 Servings)
Ingredients:
1kg D&S Beef Sausages
1/4 cup of D&S Panko Crumbs
1/2 cup white wine
1/2 red chilli, finely chopped
1 tablespoon flat-leaf parsley
Zest of 1 lemon
350g dried pappardelle pasta
1 1/2 tablespoons olive oil
250g cherry tomatoes, quartered
Instructions:
Step 1:
Place a wide, heavy based frying pan over a high heat and add the sausages and 1 tablespoon olive oil. Use a wooden spoon to break up the sausages. Cook for 10 minutes or until coloured.
Step 2:
Cook the pappardelle in boiling salted water until tender.
Add the tomatoes, wine and chilli to the frying pan and turn the heat to moderate. Cook for 10 minutes or until thick. Season with salt and pepper.
Step 3:
Meanwhile, place a small frying pan over a moderately high heat and add the breadcrumbs and remaining oil. Stir for 2 minutes or until toasted and golden. Take off the heat and stir in the parsley and lemon zest.
Step 4:
Drain the pappardelle and stir into the sausage ragu. Place into warmed bowls and sprinkle with the toasted crumbs.