Recipes

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Melbournians cherish a good brekkie that's hearty, wholesome, and above all, delicious. And there's no better way to start your day than with an omelette that sings with Aussie flavors. Today, we're bringing you a mouthwatering Spinach and Ham Omelette recipe that will feature the star ingredient—The Lucky Pig's award-winning ham. Let's dive into a classic Aussie breakfast that's simple, satisfying, and perfect for showcasing the best in ham.

Ingredients:

• 3 large eggs
• 100g The Lucky Pig's award-winning ham, diced
• 1/4 cup fresh baby spinach, chopped
• 1/4 cup shredded cheddar cheese
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• Fresh parsley, for garnish (optional)

Instructions:

1. Whisk the Eggs:

• In a mixing bowl, crack the eggs and add milk, salt, and black pepper. Whisk until the mixture is well combined.

2. Prepare the Ham:

• Heat a non-stick skillet over medium-high heat. Add The Lucky Pig's award-winning ham and cook for about 1-2 minutes to warm it up. Set aside.

3. Sauté the Spinach:

• In the same skillet, add a touch of butter and sauté the chopped spinach for about 2 minutes until it wilts.

4. Cook the Omelette:

• Reduce the heat to medium. Pour the whisked egg mixture into the skillet, covering the ham and spinach evenly.

• As the edges of the omelette begin to set, gently lift them with a spatula and tilt the skillet to let the uncooked egg flow to the edges.

5. Add the Cheese:

• When the omelette is mostly set but still slightly runny on top, sprinkle shredded cheddar cheese over one half.

6. Fold and Serve:

• Using the spatula, carefully fold the other half of the omelette over the cheese side.

• Cook for an additional minute to allow the cheese to melt.

7. Garnish and Serve:

• Slide the Spinach and Ham Omelette onto a plate, garnish with fresh parsley if desired, and serve immediately.

We think Aussie breakfasts are all about robust flavors, and our Spinach and Ham Omelette made using The Lucky Pig's award-winning ham is no exception. It's a celebration of simplicity and quality, where the star ingredient shines in every bite. The next time you want to start your day the Aussie way, remember that a delightful, ham-filled omelette is just a few steps away.

The Lucky Pig - Where Quality Meets Tradition in Every Bite

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When it comes to street food, Chile has a delicious secret that's captured the hearts (and taste buds) of locals and visitors alike – the Completo. This iconic Chilean hot dog is more than just a quick bite; it's a culinary masterpiece that harmoniously combines a medley of flavors and textures. Join us as we explore the delightful world of Completo, a street food sensation that's a must-try for food enthusiasts looking to savor the heart and soul of Chilean cuisine. Get ready to tantalize your taste buds with a journey through the layers of deliciousness that make up this beloved South American treat.

What you'll need:

• 4 hot dog buns or soft rolls
• 4 beef or pork hot dogs
• 1 cup sauerkraut
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/4 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup mustard
• 4 slices of American cheese (optional)
• 4 large green chili peppers (aji verde) or jalapeños (optional, for added heat)
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

How you'll make it:

1. Cook the Hot Dogs:

• Cook the hot dogs by grilling, boiling, or pan-frying until they are heated through and have a slight crispiness on the outside. Make sure they're cooked to your preferred level of doneness.

2. Prepare the Toppings:

• In a small bowl, combine the diced tomatoes, diced onions, and chopped fresh cilantro. Season with salt and pepper. This mixture is known as "tomate, palta, y mayo" and is a common topping for Completo.

• In another small bowl, mix the mayonnaise, ketchup, and mustard to create a creamy sauce.

3. Assemble the Completo:

• Place a slice of American cheese on the bottom of each hot dog bun, if desired.

• Place a hot dog in each bun.

• Add sauerkraut generously on top of the hot dogs.

• Spoon the "tomate, palta, y mayo" mixture over the sauerkraut.

• Drizzle the mayonnaise, ketchup, and mustard sauce over the top.

• If you like a spicy kick, add a green chili pepper or jalapeño on top.

4. Serve and Enjoy:

• Serve your Chilean Hot Dogs immediately. They are meant to be eaten with your hands, and the combination of flavors and textures is delightful.

Chilean Hot Dogs are all about the balance of flavors, with the creamy sauce, fresh toppings, and the optional spicy kick from the green chili peppers. Enjoy this iconic Chilean street food!

I'd like to thank our very own Gonzalo for teaching us about this Chilean Masterpiece. Please give it a try and enjoy as we have.

Chau Chau for now friends!

Luke the butcher.

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Introducing our mouthwatering beef and vegetable kebab recipe, a delightful blend of tender beef and colorful veggies that's perfect for your next barbecue or grill session.

Whether you choose to lightly marinate them or let the natural flavors shine, these kebabs are a versatile and healthy option that promises to satisfy your family and their taste buds, and can also be on the table in under 30 minutes.

Join us as we guide you through the steps to create this savory dish that's not only delicious but also a vibrant addition to any outdoor gathering. Get ready to elevate your grill game and savor the simplicity and goodness of beef and vegetable kebabs!

Ingredients:

For the Kebabs:

• 500g beef Rump or Scotch, cut into 2.5 cm cubes
• Wooden skewers (soaked in water for 30 minutes)
• Seasonal Veggies cut into chunks eg: Capsicum, Onions, Zucchini, Cherry Tomatoes, Mushroom, Pineapple. Be Creative!

For a Light Marinade (optional):

• 30ml olive oil
• 30ml lemon juice
• 5g dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Skewers:

• Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
• Prepare your choice of vegetables and beef cubes for skewering.

2. Assemble the Kebabs:

• Thread the beef cubes and vegetables onto the skewers, alternating them to your preference. Leave some space between each piece for even cooking.

3. Optional Light Marinade:

• If you prefer a light marinade, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper in a bowl. Brush this mixture lightly over the assembled kebabs.

4. Preheat the Grill:

• Preheat your BBQ grill to medium-high heat. Brush the grill grates with a bit of oil to prevent sticking.

5. Grill the Kebabs:

• Place the kebabs on the preheated grill. Grill for approximately 8-10 minutes, turning occasionally, or until the beef is cooked to your desired level of doneness and the vegetables are tender and have a nice char.

6. Serve:

• Once done, remove the kebabs from the grill and let them rest for a few minutes.

7. Enjoy:

• Serve your beef and vegetable kebabs hot, either on or off the skewers. These kebabs make for a healthy and flavorful meal, perfect with a side of rice, a fresh salad, or your favorite dipping sauce.

Feel free to adjust the types of vegetables and seasonings to suit your taste. Enjoy your delicious, veggie-packed kebabs!

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Introducing our French-style cassoulet, a comforting dish with tender white beans, savory meats, and aromatic vegetables.

This recipe brings the flavors of the French countryside to your table, topped with golden breadcrumbs and fresh parsley for an authentic touch.

Enjoy a taste of Provence in your own home!

Ingredients:

• 400g dried white beans (such as haricot or cannellini beans)
• 1 pack of Italian Pork Sausages
• 600gm Pork Scotch Fillet 
• 200g bacon, diced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 can (400g) diced tomatoes
• 750ml chicken or vegetable broth
• 250ml white wine
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Breadcrumbs, for topping
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beans:

   • Rinse the dried beans and soak them in cold water overnight. Drain and rinse them again. If using canned beans (it's ok, they're so convenient) rinse them under cold water before use.

2. Brown the Meats:

   • In a large, heavy-bottomed casserole dish or Dutch oven, heat the olive oil over medium-high heat.
   • Cut the meat into chunky portions, the bigger the pieces, the more rustic your dish will become!
   • Brown the pork and sausages on all sides until nicely browned. Remove and set aside.

3. Sauté the Aromatics:

   • In the same pot, add the diced bacon and cook until it becomes crispy.
   • Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until they begin to soften.

4. Add the Beans and Herbs:

   • Stir in the drained beans, bay leaves, and thyme sprigs. Cook for another 2-3 minutes.

5. Combine the Ingredients:

   • Return the browned meats to the pot.
   • Pour in the white wine and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pot.
   • Add the diced tomatoes (with their juices) and chicken or vegetable broth.
   • Season with salt and freshly ground black pepper to taste.

6. Simmer the Cassoulet:

   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the pot and let it simmer gently for 2-3 hours, or until the beans and meats are tender and the flavors meld together. Stir occasionally.

7. Preheat the Oven:

   • Preheat your oven to 180°C (350°F).

8. Top with Breadcrumbs:

   • Once the cassoulet is done simmering, remove the bay leaves and thyme sprigs.
   • Sprinkle a generous layer of breadcrumbs over the top of the cassoulet.

9. Bake:

   • Place the casserole dish in the preheated oven and bake for about 20-30 minutes, or until the top is golden brown and crispy.

10. Serve:

    • Remove the cassoulet from the oven and let it cool slightly.
    • Garnish with chopped fresh parsley.
    • Serve your French-style cassoulet hot, with crusty bread or a simple green salad on the side.

Enjoy your homemade cassoulet, a comforting and hearty French classic!

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