Recipes

Ingredients:

2-3 servings of Osso Bucco (depending on appetites)
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 stalks of celery, diced
1 can diced tomatoes 
1 cup beef broth
1 cup red wine
2 tbsp tomato paste
2 bay leaves
Salt and pepper, to taste
1/4 cup fresh parsley, chopped (optional)
Instructions:

Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the Osso Bucco pieces with salt and pepper and add them to the pot. Sear the meat until browned on all sides, about 3-4 minutes per side.
Remove the meat from the pot and set it aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the diced tomatoes, beef broth, red wine, tomato paste, bay leaves, salt, and pepper. Stir to combine.
Return the Osso Bucco to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 2-3 hours, until the meat is tender and falling off the bone.
Remove the bay leaves and discard them.
Serve the stew hot, garnished with fresh chopped parsley, if desired.
This hearty and comforting Osso Bucco stew is sure to warm you up on a cold winter day. Serve it with crusty bread or over creamy polenta for a complete meal. Enjoy!

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Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 1 red capsicum, diced
• 2 cloves garlic, minced
• 250gm lamb mince 
• 8 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 175°C.
2. Heat the olive oil in a large oven-safe skillet over medium heat.
3. Add the onion and red capsicum and sauté until softened, about 5 minutes.
4. Add the garlic and lamb mince and cook until the lamb is browned and cooked through, about 8-10 minutes.
5. In a mixing bowl, whisk the eggs until light and frothy. Add the crumbled feta cheese and chopped fresh parsley and stir to combine.
6. Pour the egg mixture over the lamb and vegetables in the skillet. Gently stir to distribute the ingredients evenly.
7. Cook on the stovetop for 3-5 minutes, until the edges are set, and the bottom is lightly browned.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is set and the top is lightly golden.
9. Remove from the oven and let cool for a few minutes.
10. Slice into wedges and serve warm or at room temperature.

For a complete Mother's Day brunch, you could also include a side salad, fresh bread or muffins, coffee or tea, and a small gift or bouquet of flowers. Enjoy!

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Looking for a quick and easy meal that's packed with flavor and lean protein? Look no further than The Lucky Pig's Lean Beef Mince! This premium quality meat is available for purchase online and is the perfect ingredient for a tasty beef and veggie stir-fry that the whole family will love.

Ingredients:

500g Lean Beef Mince
2 tablespoons Extra Virgin Olive Oil
1 red onion, sliced
2 garlic cloves, minced
2 teaspoons ginger, grated
1 red capsicum, sliced
1 green capsicum, sliced
1 large carrot, sliced
1 zucchini, sliced
1 tablespoon Soy Sauce
2 tablespoons Oyster Sauce
Salt and black pepper, to taste
Steamed rice, to serve
Instructions:

Heat a large non-stick frying pan over high heat. Add The Lucky Pig's Lean Beef Mince and stir-fry for 5-7 minutes, or until browned and cooked through.

Remove the beef mince from the pan and set aside.

Add Extra Virgin Olive Oil to the same pan and heat over medium heat. Add the onion, garlic, and ginger, and stir-fry for 2-3 minutes, or until fragrant and softened.

Add the capsicums, carrot, and zucchini, and stir-fry for a further 3-5 minutes, or until the vegetables are cooked but still slightly crunchy.

Add the cooked beef mince back to the pan, along with Soy Sauce and Oyster Sauce. Stir well to combine all the ingredients and cook for a further 2-3 minutes.

Season with salt and black pepper, to taste.

Serve the beef and veggie stir-fry hot with steamed rice.

By using The Lucky Pig's Lean Beef Mince, you're not only getting a delicious and high-quality product, but you're also supporting a local Australian business. So why not give this easy and delicious beef and veggie stir-fry recipe a try, and experience the taste and quality of The Lucky Pig's meat for yourself? Order now and start cooking!

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Ingredients

• 250gm salmon filet
• 1 tablespoon rosemary, chopped
• Salt and pepper to taste

 

Directions

1.    With the skin side facing out, score the skin crosswise in parallel lines to about halfway deep in the filet.  Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.

2.    Open each score and sprinkle salt and rosemary into the cut. Glaze the top of the salmon filet with olive oil.

3.    Heat oil in a heavy skillet over medium heat.  Add salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat.  Watch the side of the piece of salmon for colour changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done.

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