One Tray Chicken Orecchiette Pasta Bake
Recipe: Edie Noble | Serves 6-8
Hearty and full of flavour, this is a great meal prep option! Get it made and pack it into containers throughout the week. It’s great to eat cold, too!
Equipment:
- 1 x deep baking tray
Ingredients:
- 2x 500g packs Olga’s Fine Foods Gourmet Chicken Yiros meat
- 1x 500g pack Orecchiette
- 1 Lt Chicken stock/stock powder
- 2 x carrots (finely chopped)
- 1 x onion (finely chopped)
- 4 x celery sticks (finely chopped)
- 100g grated Pecorino or Parmigiano
- 1x sliced chilli
- 8x sliced garlic cloves
Method:
- Preheat oven to 200°c fan, with the baking tray in the oven.
- Dice all vegetables.
- After 10 mins, remove the baking tray from the oven and add in Chicken Yiros meat.
- Add in all your other ingredients and give it a really good mix.
- Cover tightly with foil.
- Place back in the oven for 35-40 mins.
- Once cooked, allow to rest for 5-10 mins.
- Grate over the cheese and serve.
Crispy Beef Schnitzel with Roast Potatoes & Creamy Mushroom Sauce
Serves 4
Ingredients:
- 1 packet of Olga’s Fine Foods Beef Schnitzels
- 800g baby potatoes, halved
- 2 tbsp extra virgin olive oil, plus extra for frying
- Salt and pepper
For the mushroom sauce:
- 1 tbsp butter
- 1 tbsp olive oil
- 400g Swiss brown mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1 cup cooking cream
- ⅓ cup chicken or beef stock
- 1 tsp Dijon mustard
- 1 sprig thyme (optional)
- Salt and pepper, to taste
To serve
- Fresh chives, finely chopped
- Lemon wedges
Method:
- Preheat oven to 190°C fan. Toss potatoes with olive oil, salt and pepper. Spread onto a
- lined tray and roast for 30-25 minutes, turning once, until golden and crispy.
- Heat a large frying pan over medium heat with a generous drizzle of olive oil. Cook
- schnitzels for 3-4 minutes per side, or until golden and cooked through. Transfer to a plate and lightly season with salt.
- In a clean saucepan, melt butter with olive oil. Add mushrooms and cook for 10-12
- minutes, stirring occasionally, until deeply golden and caramelised.
- Add garlic and cook for 1 minute until fragrant. Pour in cream and stock, stirring to
- combine. Simmer for 3-5 minutes until slightly thickened. Stir through Dijon mustard and
- thyme, then season with salt and pepper.
- Plate beef schnitzels with a generous spoon of creamy mushroom sauce, crispy potatoes on the side, and garnish with chives and a squeeze of lemon
Double Beef Chevi Burgers with Cheese
Recipe: 20mins | Serves 4
Ingredients:
- 2 packs Olga’s Fine Foods Beef Chevi Burgers
- 4 brioche burger buns
- 8 slices cheese
- 4 tbsp ketchup
- 2 heads baby gem lettuce (iceberg or cos works well)
- 2 tomatoes, sliced into rounds
- ½ small red onion, thinly sliced
- Olive oil (for brushing buns & grill)
Method:
- Heat your barbecue grill or hotplate to medium-high. Brush lightly with olive oil to prevent sticking.
- Place Olgas Fine Foods Beef Chevi burgers on the grill and cook for 4–5 minutes per side, or until golden brown with a slight char on the edges. Remove from the grill and set aside on a clean plate.
- Slice the brioche buns in half and place them cut-side down on the grill for 30–60 seconds, or until lightly golden.
- To assemble the burgers, spread ketchup over the base of each bun. Add a lettuce leaf, one beef burger, a slice or two of tomato, a few onion rings and a slice of cheese. Add another lettuce leaf, the second burger, another tomato slice or two, onion and cheese. Finish with the top bun.
Lamb Yiros with Chips & Tzatziki
Recipe: Edie Noble | Serves 4
Ingredients:
For the yiros
- 500g Olgas Fine Foods Lamb Yiros
- 1 tbsp olive oil
- 4 wraps
For the oven-roasted potato chips
- 3 medium potatoes, thinly sliced into chips
- 1 tbsp olive oil
- Salt, to taste
Greek salad
- 2 tomatoes, chopped
- 1 cucumber, chopped
- ½ red onion, thinly sliced
- 100g feta, crumbled
- 1 tsp dried oregano
- 1–2 tsp olive oil
- Salt, to taste
Tzatziki
- 1 cup Greek yogurt
- ½ cucumber, grated
- 1 clove garlic, minced
- 1 tsp olive oil
- ½ tsp lemon juice
- Salt, to taste
Method:
- Preheat oven to 200°C and line a baking tray with parchment paper. Toss the sliced potatoes with olive oil and a pinch of salt. Spread in a single layer on the baking tray. Roast for 20–25 minutes, flipping halfway, until golden and crisp.
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, and lemon juice. Season with salt to taste. Chill in the fridge while preparing the lamb yiros.
- Heat olive oil in a frying pan over medium-high heat. Add the lamb yiros and cook for 5–7 minutes, stirring occasionally, until lightly browned and heated through.
- In a bowl, combine tomatoes, cucumber, red onion, and crumbled feta. Drizzle with olive oil, sprinkle with fried oregano and salt, and gently toss to combine.
- Assemble the yiros: Warm the wraps if needed. Spread a generous spoonful of tzatziki on each flatbread. Top with pan-fried lamb yiros, chips and a handful of Greek salad. Fold or roll wrap and serve
We used fresh meat from Olga’s Fine Foods.
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