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Pappardelle Bolognese

Preparation: 1.5 Hours

Serves: 4 – 6

Ingredients :

FOR THE TOMATO SAUCE

• 4 cups cherry tomatoes
• 4 cloves garlic
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp fresh basil, chopped
• 170g tomato paste
• 1 tsp dried parsley
• ½ tsp dried oregano
• ½ tsp salt

FOR THE MINCE 

• 500g beef mince
• 250g pork mince
• 1 cup milk
• 1 cup red wine
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 bay leaf
• 4 garlic cloves
• ½ tsp salt
• 1/4 tsp pepper

TO SERVE

• 375g fresh pappardelle
• Fresh parsley, to serve
• Grated parmesan, to serve

Method :

1. To make the tomato sauce, preheat the oven to 200°C.
2. Place the tomatoes and garlic on a baking tray lined with baking paper.
3. Drizzle tomatoes with the olive oil and balsamic vinegar, then top with a generous crack of black pepper and the fresh basil.
4. Place the tray in the oven and roast for 25 mins.
5. Once done, remove the roasted tomatoes from the oven, and transfer all of the ingredients from the baking tray into a blender or food processor.
6. Add the tomato paste, dried parsley, dried oregano, remaining 1 tsp black pepper and salt to the blender.
7. Blend until smooth, then set aside.
8. In a deep pot, cook onion in oil until it softens before adding in the garlic, carrot and celery. Stir constantly until the veggies have softened.
9. Add in the beef and pork mince, and brown. You may need to ladle out some excess oil/fat from the meat.
10. Next, add the wine and simmer for around 10 mins. Then add your milk and simmer for another 5 mins.
11. Stir through the bay leaf, then add the tomato sauce. Place a lid on your pot and let it simmer on low for 30 mins. Season with salt and pepper, to taste.
12. With 5-10 mins left on the clock, boil a separate pot of salted water and cook the pappardelle until al dente.
13. Serve generous bowls of pappardelle, topped with a ladle of fresh Bolognese sauce, fresh herbs and grated parmesan if desired.

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Enjoy ! 

Pork Ribs with Pineapple Salsa

Preparation & Cooking: 3 Hours

Serves: 6

Ingredients :

 RIBS

• 2 racks pork ribs (2-2.5kg)
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• ½ tsp chilli powder (optional)
• 2 tbs olive oil

SAUCE

• 2 cups barbecue sauce
• 3 tbs garlic, minced
• 2 tbs olive oil
• 1 tbs Worcestershire sauce
• ½ tbs cayenne pepper (optional)
• 1 tsp salt

PINEAPPLE SALSA

• 1 medium pineapple, diced
• 4 medium tomatoes, diced
• 4 jalapenos, diced
• ½ small red onion, diced
• ½ cup coriander, finely chopped
• 1 lime, juiced

Method :

1. Combine the rub ingredients (garlic powder, onion powder, paprika, salt, pepper, cumin, chilli powder and olive oil), and rub onto both sides of the ribs. Set aside to marinate for a minimum of 20 mins.
2. Preheat oven to 180°C.
3. Place ribs onto a tray lined with foil (or baking paper), then cover tray with foil and bake for 2 hours.
4. During the last 5 mins of cook time, mix together the sauce ingredients (barbeque sauce, garlic, olive oil, Worcestershire sauce, cayenne pepper and salt).
5. Remove the ribs from the oven. Take off the foil, then spread the top of the ribs with the sauce mix.
6. Increase the oven temperature to 240°C.
7. Return the ribs to the oven, uncovered, and bake for a further 10 mins. Change the oven setting to grill and grill the ribs for around 3 mins on medium to high heat until lightly charred and caramelised around the edges.
8. All the ribs to rest for 10 mins before slicing.
9. While the ribs are cooling, add all the pineapple salsa ingredients to a bowl and toss to combine.
10. Divide the ribs between serving plates, then top with the pineapple salsa. 

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Enjoy ! 

Sweet Potato Hash

Preparation: 40 minutes 

Serves: 4

Ingredients :

• 4 bacon slices, diced
• 1 small brown onion, diced
• 1 red capsicum, diced
• 1 large sweet potato, peeled and diced into small cubes
• 2 cups kale, roughly chopped
• ¼ tsp cumin
• ¼ tsp garlic powder
• ¼ tsp paprika
• Salt and pepper, to taste
• 4 eggs
• 1 spring onion, sliced

Method :

1. Heat a large pan over a medium heat. Note: Cast iron pans are perfect for this dish.
2. Add the bacon pieces and cook until golden and crispy. Once cooked, place the bacon on a plate lined with paper towel.
3. Add the onion and red capsicum to the pan and cook for 1-2 mins to soften.
4. Then add in the sweet potato and spices to the pan. Cook for 10-12 mins, stirring regularly. Place a lid on the pan for the last 5 mins of cook time to soften the sweet potato until it is easily pierced with a fork.
5. Add the bacon back into the pan along with the chopped kale, stirring for an additional 1-2 mins or until the kale has wilted.
6. Using a spatula, create 4 wells in the hash mixture.
7. Crack an egg into each well and cook the eggs to your liking.
8. Season with salt and pepper, then remove the sweet potato hash from the heat. Top with the spring onion and serve immediately.

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Enjoy ! 

Beef Fajitas

Preparation: 20 minutes 

Serves: 6-8

Ingredients :

• 500g beef strips
• 2 tbsp olive oil
• 1 bunch coriander
• 1 tbsp minced garlic
• 1 tbsp red chilli flakes
• 1 packet wraps of your choice
• 3 limes
• 1 green capsicum, thinly sliced
• 1 red capsicum, thinly sliced
• 1 yellow capsicum, thinly sliced
• 1 brown onion, thinly sliced
• 1 avocado

Method :

1. In a small bowl, combine the minced garlic, chilli flakes and olive oil. Cover your beef strips in this marinade, before cooking in a hot fry pan. Set aside your beef strips once cooked.
2. Reusing the same pan, add the three capsicums, brown onion and cook until soft. Set aside.
3. Lastly, wipe out the pan, then reuse to lightly toast your wraps.
4. Assemble a wrap with the beef, capsicums, avocado, coriander, and plenty of fresh lime juice.

Shop for ingredients at Zone Fresh In-Store or Shop Online HERE

Enjoy !