Recipes — Australian

Learn how to make the BEST sweet onion and mushroom swiss burgers! The burger patty is juicy and perfectly seasoned, but it's the mushrooms and onions really take it over the top! Top it off with swiss cheese, and you will see why it's so addicting!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 55 minutes
    •    Yield: Serves 4

Ingredients

For the Caramelized Onions:

    •    1 tsp sugar
    •    1 ½ tbsp oil
    •    ¾ tsp kosher salt
    •    1 jumbo onion, thinly sliced

For the Swiss Mushroom Burgers:

    •    4 burger buns
    •    1 tbsp olive oil
    •    1 tbsp garlic powder
    •    1 ¼ pounds ground beef
    •    arugula, for topping (Optional)
    •    8 ounces sliced baby bella mushrooms
    •    Swiss cheese, for topping (or any other cheese you like)
    •    1 tsp EACH: kosher salt, black pepper and onion powder

Method

1. Onions: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!
   
   
2. Patties: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.
   
   
3. Mushrooms: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.
   
   
4. Cook + Assemble: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!

This great family recipe is thanks to Little-Spice-Jar Recipes at https://littlespicejar.com/sweet-onion-mushroom-swiss-burgers/

Get some pork on your fork now or bag a snag and freeze for later!

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp olive oil
    •    1 tsp caster sugar
    •    2 medium tomatoes
    •    2 tbsps tomato paste
    •    8 thick pork sausages
    •    1 garlic clove, crushed
    •    1 celery stalk, finely chopped
    •    1 small red chilli, deseeded, finely chopped
    •    1/2 small leek, trimmed, washed, thinly sliced
    •    2 sheets frozen ready rolled puff pastry, partially thawed

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.
   
   
2. Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.
   
   
3. Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.
   
   
4. Process tomato mixture until almost smooth. Stir in basil.
   
   
5. Cut each roll into 3 pieces. Serve with basil tomato sauce.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-rolls-basil-tomato-sauce/0686bb5a-be64-49e0-bf1d-0662d8912318

For a show-stopping dinner party, We recommends this peppery soup, topped with luxurious seafood.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 8

Ingredients

    •    50g butter
    •    2 tbsps olive oil
    •    150ml white wine
    •    1½ l chicken stock
    •    good pinch nutmeg
    •    125ml double cream
    •    3 garlic cloves, chopped
    •    5 shallots, peeled and sliced
    •    100g black pudding, crumbled into small pieces
    •    1 celeriac (about 1kg), peeled and cut into cubes
    •    12 scallops, coral removed, each halved into 2 discs

Method

1. Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few mins, until they soften without colouring. Add the white wine, bring everything to the boil and reduce the liquid by half. Add the chicken stock and nutmeg, bring to the boil again, then reduce the heat and simmer for 10-15 mins or until celeriac is tender. Remove from the heat and cool for 5 mins.
   
   
2. Transfer the soup to a food processor and blend until smooth. Pour the soup back into the pan, add the cream and generously season with salt and freshly ground pepper. Reheat gently while you finish everything else.
   
   
3. In a large frying pan, fry the black pudding until crisp. Set aside on kitchen paper to soak up any fat. Wipe out the pan.
   
   
4. Season the scallops. Heat the frying pan again until hot and add the butter. When it is foaming, add the scallops and sear for 1 min on each side, or until just cooked through, then place on a warm plate. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/celeriac-soup-scallops-black-pudding

Healthy food doesn't have to be boring. This spicy prawn linguine has a spicy chilli kick to keep it interesting. It's so delicious you'll forget that you're being virtuous!

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 2

Ingredients

    •    olive oil
    •    150g linguine
    •    2 shallots, diced
    •    rocket salad to serve
    •    1 clove garlic, crushed
    •    a large pinch chilli flakes
    •    150g raw peeled prawns
    •    400g tin chopped tomatoes
    •    1/2 bunch flat-leaf parsley, chopped
    •    1cm piece ginger, peeled and grated

Method

1. Heat 1 tsp oil in a large frying pan, add the shallots and fry for 2 minutes before adding the ginger, garlic and chilli flakes.
   
   
2. Fry for another 2 minutes. Add the chopped tomatoes and simmer for 20 minutes until saucy.
   
   
3. Cook the linguine in boiling salted water until just tender, then drain.
   
   
4. Stir the parsley and the prawns into the tomato base, season well and cook until the prawns turn pink.
   
   
5. Add the cooked linguine, toss and serve.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/spicy-prawn-linguine/

Cover calamari in chermoula and grill it for a delicious addition to this easy low-fat salad that takes only 10 minutes to cook.

Prep Time

    •    Prep time: 1 hour & 20 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tsps paprika
    •    2 tsps ground cumin
    •    60ml fresh lemon juice
    •    2 garlic cloves, crushed
    •    lemon wedges, to serve
    •    1 tbsp extra virgin olive oil
    •    1 red onion, finely chopped
    •    1 cup fresh coriander leaves
    •    200g green beans, halved, steamed
    •    400g can chickpeas, rinsed, drained
    •    1 cup fresh continental parsley leaves
    •    1 long fresh red chilli, deseeded, chopped
    •    500g calamari, cut into 7cm pieces, scored
    •    150g roasted red capsicum, not in oil, sliced

Method

1. Process chilli and half each of the parsley, coriander, garlic, cumin and paprika until finely chopped. Add 2 tbs lemon juice and 2 tsp oil. Process until mixture forms a paste.
   
   
2. Place calamari in a bowl. Add paste and mix well. Cover and place in fridge for 1 hour.
   
   
3. Heat remaining oil in a saucepan over medium-high heat. Cook onion, stirring, for 3-4 minutes or until light golden. Add the remaining garlic, cumin and paprika. Stir for 1 minute or until aromatic. Add chickpeas, remaining 1 tbs lemon juice and 60ml (1/4 cup) water. Simmer for 1 minute. Mash with a fork.
   
   
4. Heat a chargrill pan over high heat. Spray calamari lightly with oil. Cook for 1-2 minutes each side or until just cooked through.
   
   
5. Spoon chickpea mixture onto a serving plate. Top with beans, capsicum, calamari and remaining herbs. Serve with lemon.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chermoula-grilled-calamari-salad/d2lrty75