Hayley, Lauren and Tom have recently cooked up a storm on hello SA, using the deliciously South Australian Olga’s Fine Foods range! Here are some of their creations, so you can make them for your friends and family at home…
Hayley’s chicken patty pies
Using: Olga’s Fine Foods Chicken Patties
Ingredients
Olga’s Fine Foods Chicken Patties
Puff pastry sheets
Olive oil
4 bacon rashes
1 large leek
1 carrot
250ml chicken stock
1 tbps wholegrain mustard
2 tbsp sour cream
Mozzarella cheese
Method
Cook Olga’s Fine Foods Chicken Patties. Remove from the pan and set aside.
Chop the bacon and cook until nice and crispy. Remove from the pan.
Slice the leek thinly into rings and sauté in olive oil. Finely dice the carrot and add to the pan, continue to sauté the leek and carrot for approx. 5 minutes.
Add the stock and bring to the boil then reduce to a simmer. Reduce right down as this will be the filling of your pie — if it’s too liquidy you end up with pie soup!
Once the mix has reduced down, turn off the heat and stir through the bacon, mustard and sour cream.
Place your pie pastry base in the pie maker (follow the pie maker instructions). Slice your chicken patty horizontally, like you would a bread roll. Place 1 half in the pie shell and top with sauce mix and sprinkle with mozzarella cheese. Repeat for all pies and then add the lids.
Cook as per the pie maker instructions, and serve.
Hayley’s yiros jars
Using: Olga’s Fine Foods Chicken Yiros
Ingredients
Olive oil, for cooking
1 x 500g pack Olga’s Fine Foods Chicken Yiros
2 baby cos lettuces, chopped
250g cherry tomatoes, halved
2 Lebanese cucumbers diced
1/4 red onion, thinly sliced
2 tbsp fresh dill, chopped
100g feta cheese, crumbled
1/2 cup tzatziki
Lemon wedges, for squeezing
3 large flatbreads or wraps
Method
Heat a drizzle of olive oil in a frypan over medium heat. Add the chicken yiros and cook for 6-8 minutes, or until cooked through.
Divide the cooked chicken evenly among containers or jars. Layer the ingredients in the following order: chicken, tomatoes, cucumber, red onion, lettuce, feta, dill, tzatziki.
Add a squeeze of lemon juice. Seal the containers with lids and refrigerate until ready to eat.
When you’re ready to eat, pour the contents of the container onto a flatbread, roll it up, and enjoy!
Tom’s Double Cheese & Bacon Burger
Using: Olga’s Fine Foods Chevi Burgers
Ingredients
4 Olga’s Fine Foods Chevi Burger patties
4 brioche buns, sliced and buttered
2 slices cheddar cheese
2 slices provolone cheese
Bacon
Pickles, sliced thinly
Tomato Sauce
Kewpi Mayonnaise
Method
Set out all your prepped ingredients, and preheat the barbecue (get it nice and hot!)
While the barbecue preheats, mix 2 tbsp of tomato sauce with 2 tbps of Kewpi Mayonnaise.
Add the Chevi Burgers to the grill and leave to get some char (about 3 minutes), before flipping and reducing the heat. Cook the bacon at the same time.
Once flipped, place a slice of cheddar cheese on two of the patties, and a slice of provolone on the other two patties. Close the lid of the barbecue and allow cheese to melt.
Pop your burger buns on the barbecue, buttered side down, and leave them to toast slightly — this will happen quickly!
Remove the buns and smother a good amount of sauce on each side. Stack one provolone burger patty on top of one cheddar cheese burger patty, then slide both onto your burger bun. Top with bacon and pickles, and enjoy!
Tom’s entertaining platter
Using: Olga’s Fine Foods Lamb Chevapchichi
Ingredients
Olga’s Fine Foods Lamb Chevapchichi
Cos lettuce
Tomatoes
Red onion
Your favourite condiments — tomato sauce, barbecue sauce, mustard, tomato chutney, Kewpie mayonnaise are all good ideas!
Optional: a loaf of fresh bread
Method
Cook the lamb chevapchichis on the barbecue.
While they’re cooking, slice your tomatoes and red onion, break up or thinly slice your lettuce, and add your favourite condiments to ramekins.
Lay everything out on a platter with some fresh bread, and add the chevapchichis once they’re cooked. Then, allow people to build their own snack!
Lauren’s lamb chevap pita pockets
Using: Olga’s Fine Foods Lamb Chevapchichi
Ingredients
For the sauce
Olga’s Fine Foods Lamb Chevapchichi
1 brown onion, chopped
3 gloves of garlic, finely minced or grated
1 tsp of cumin
1 tsp of paprika
1 tsp of ground coriander
1 tsp of cayenne pepper
2 tbsp of tomato paste
2 tins of chopped tomatoes
250 ml beef stock
Salt & pepper to taste
For the stuffing
1 tomato
1 red onion
Fresh coriander
For the mint sauce
¾ cup plain greek yoghurt
½ cup mint leaves
2 tablespoons lemon juice
Method
Cook Olga’s Fine Foods Lamb Chevapchichi in olive oil until browned and cooked through, then remove from the heat and cut in half lengthways. Set aside.
In the same pan, fry onion until translucent. Add in garlic and cook until slightly brown.
Add in cumin, ground coriander, paprika and cayenne pepper. Stir and cook for 30 seconds.
Add tomato paste and cook and stir.
Add chopped tomatoes and beef stock, and bring to the boil.
Reduce the heat to low and add in Olga’s Fine Foods Lamb Chevapchichi. Add salt and pepper to taste, then cook on low until the mix has reduced and is nice and thick.
Turn off the heat and leave to cool slightly — but not too much.
Make the mint sauce by combining yoghurt, finely chopped fresh mint and lemon juice in a small bowl. Warm your pita pockets and slice some fresh tomato and red onion.
To serve, spoon some of the chevap sauce into a pita pocket, top with fresh tomato and onion and a dollop of mint sauce. Enjoy!
Lauren’s lamb yiros sheet pan pizza
Using: Olga’s Fine Foods Lamb Yiros
Ingredients
500g Olga’s Fine Foods Lamb Yiros Meat
1 tbsp Olga’s Fine Foods Souvlaki Seasoning (available online)
Olive oil
2kg fresh pizza dough
200g pizza Sauce
250g grated mozzarella
1 red onion, sliced
1 red capsicum, sliced
2 x medium tomatoes, diced
Greek yoghurt
Olga’s Fine Foods Souvlaki Seasoning
Method
Preheat the oven to 220°c. Drizzle olive oil over the base of your tray.
Add pizza dough to the tray and stretch and dimple to fit the tray. Allow to rest for 20-30 mins for the dough to relax. Meanwhile, you can prepare your topping ingredients.
Dice tomatoes, slice capsicum and red onion and set aside. Heat fry pan over medium heat and add yiros meat. Fry for a few minutes, tossing occasionally until just cooked. Remove from heat and set aside.
Sprinkle approximately 1 tbsp Olga’s Fine Foods Souvlaki Seasoning over the pizza dough, and add a small drizzle of olive oil. Dimple the dough with your fingers to allow the seasoning to infuse with the dough.
Spoon over pizza sauce, spreading evenly to the edges. Add your toppings starting with a light layer of mozzarella, then tomatoes, capsicum and red onion, followed by the cooked lamb yiros meat and another layer of mozzarella.
Bake in a 220°c oven for 20-25mins until golden and cooked through. The pizza dough will puff up nicely and become almost focaccia-like.
While pizza is baking, make your yoghurt dressing by combining 1 tsp souvlaki seasoning with 160g plain greek yoghurt. Add a little water to achieve your desired consistency, so that you can drizzle over the pizza.
Allow pizza to cool slightly before slicing. Drizzle on your yoghurt sauce and enjoy.
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