Pork and Fennel with Butter Bean Ragu


SERVES 3 

PREP TIME 20 MINS

COOK TIME 20 MINS


INGREDIENTS

L’Authentique Pork & Fennel Sausage or Grind

1 Eggplant

400g Butter Beans

1 Cup sliced spinach or silverbeet

1 tbsp Oregano

Pinch chilli flake

1/4 cup red or white wine 

1 onion, finely diced 

1 shallot finely diced

2 tsp red wine vinegar

1 cup heated chicken stock

1 cup grated parmesan

1/2 red capsicum - chopped

Toasted Pine Nuts to garnish



Preheat your oven to 180deg.

Slice eggplant into 2cm cubes, brush

with olive oil then salt. Roast for 30 mins

In a bowl mix L’Authentique French Grind, red wine, oregano, chilli & diced shallot - let it marinate for 20 mins.

Dice onion, fry in pan on med heat with olive oil, when browned, add sherry vinegar. 

Once absorbed, add the French Grind mixture to your pan and cook for 5 mins.

Add chicken stock, butter beans & white wine, cook on a low heat for 10-20 mins - the longer you can leave the more intense the flavour. check to taste.

Add parmesan, spinach & capscicum, toss through.

Cook gently for 2 minutes.

Serve in big bowls, with pine nuts atop


ONE POT LAMB MERGUEZ MERLOT

Looking for something warm and wintery, with a hint of spice? Voila! It doesn’t get much easier. Lamb Merguez with a hearty sauce that’s great to soak up with a baguette, or even the kiwi fave - pomme de terre!


Serves 3 / Prep time 10 mins / Cook time 20 mins

INGREDIENTS:

  • 6 x L’Authentique lamb merguez sausages

  • 1 tablespoon oil

  • 1 cup seedless red grapes

  • 1 onion, peeled, halved, sliced thinly

  • 3 garlic cloves, peeled & chopped

  • 2 tablespoons of fresh rosemary sprigs

  • 2 tablespoons balsamic vinegar

  • 1 cup of Merlot

  • Salt & black pepper

  • Optional: chilli flakes

  1. In a large heavy or cast iron frying pan, heat oil, cook onion for 3 minutes.

  2. Add sausages cook on medium heat about 3 mins to brown.

  3. Add chopped garlic, half rosemary, grapes, balsamic vinegar and wine.

  4. Reduce for 5 mins until sauce is thick & syrupy.

  5. Season to taste with salt, black pepper and a pinch of chilli flakes if you like a kick. Garnish with extra rosemary.

  6. Serve with bread or mash to soak up the sauce & a glass of Merlot.

 
 
 

FAST TOULOUSE DUMPLINGS

Go French Fusion!

Dumplings make everyone smile, especially the little ones, and our Toulouse French Grind makes it easy.

INGREDIENTS:

  • 1 pack L’Authentique Toulouse french grind

  • 1 packet round dumpling wrappers

  • 1 spring onion, finely sliced

  • 1 teaspoon fresh ginger, grated

  • 1 teaspoon soy sauce

  • dipping sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons black vinegar

  1. Combine meat, spring onions, ginger & sesame oil in a bowl.

  2. Take a dumpling wrapper, place about a teaspoon (20g) of filling in centre, fold over & make 3-5 small pleats to close. If you use too much filling, the dumplings will be hard to close. For basic dumplings, you can just dab the edge with water and press to close.

  3. Heat a frying pan & once hot, add 1 tablespoon of oil. Heat to high. Be careful!

  4. Place the dumplings into the pan in a single layer, close together without touching.

  5. Fry until the bottoms of the dumplings have turned golden (about 3 mins), then turn. gently move in pan so does not stick.

  6. Serve with a dipping sauce, asian slaw or garlic.

 
 
 

CHICKEN & BACON BRUNCH CROISSANTS

Sunday morning? Monday morning? Does it even have to be the morning? Not really, there’s never a bad time for a Chicken & Bacon croissant. It’s a little bit burger, it’s a lot yum.

Serves 2 / Prep time 5 mins / Cook time 15 mins

INGREDIENTS:

  • 1 pack chicken & bacon french grind

  • 2 croissants

  • 2 eggs

  • A knob of butter

  • 2 slices of cheese (colby, swiss or gruyere style)

  • 1 cup coleslaw or thinly sliced cabbage & carrot

  • Dijon mustard

  • Mayonnaise

  1. Divide the meat into 2 portions and shape into elongated patties to match your croissant.

  2. Heat 1 tablespoon oil in a large frying pay & fry patties on medium heat for 4 mins each side.

  3. Turn off heat, flip & lay cheese on top to soften.

  4. Meanwhile, fry 2 eggs in a little butter for 2 mins on medium heat until whites are set but yolks are runny.

  5. Cut croissants in half, toast under grill.

  6. Spread bottom half with mayo & tops with a little dijon.

  7. Spoon half of the slaw onto each bottom half.

  8. Top with cooked patty, cheese, fried egg and other half of croissant.

 
 
 

pork & fennel sausage rolls

Can you improve on Alison’s classic? It might be contentious but we’re going to say yes. And we’re pretty sure you will too. Whip some up for the next time the game is on.

Serves 4 / Prep time 10 mins / Cook time 30 mins

INGREDIENTS:

  • 450g L’Authentique Pork & Fennel French Grind

  • 2 Sheets puff pastry, thawed

  • 1 Egg, beaten

  • Sesame seeds

  1. Preheat oven to 180°c.

  2. Cut each sheet of pastry in half lengthwise to make 4 rectangles.

  3. Divide the meat into quarters and squeeze each portion into a long, even sausage shape.

  4. Lay the sausages in the centre of each rectangle of pastry.

  5. Brush one edge with beaten egg, roll up the pastry around sausage so the seam is underneath and sealed with egg.

  6. Cut each sausage roll into four (or six) pieces and place evenly spaced onto an oiled baking tray.

  7. Brush the tops with beaten egg & sprinkle with sesame seeds.

  8. Bake for 30 minutes at 180°c until golden and sausage is cooked.

  9. Serve with tomato sauce/chutney on the side and coleslaw mixed with grated granny smith apples.

 
 
 

chorizo & prawns on buttered rice

Prawns need some love to really shine. We got this. Our Chorizo grind adds the flavours they need with a hint of Louisiana, and some extra substance for when you’re a bit hungry. Y’all gonna love it!

Serves 3 / Prep time 10 mins / Cook time 20 mins

INGREDIENTS:

  • 1 pack L’Authentique Chorizo Grind

  • 2 tablespoons cooking oil

  • 1 onion, diced

  • 1 red capsicum, deseeded, chopped

  • 2 cloves garlic, sliced

  • 1 teaspoons dried sage

  • 1 teaspoons crushed chilli (optional)

  • 1 punnet fresh tomato / can fresh tomato

  • 12 large prawns, thawed and peeled

  • Break grind into small meatballs.

  • Heat oil in sauté pan. Add chorizo, onion, capsicum & fry for 5 mins, stirring often.

  • Add garlic, sage & chilli. Stir well & fry 1 min.

  • Add tomatoes, once bubbling hot, add prawns.

  • Simmer for 5 mins till prawns are fully cooked.

  • Taste and season with salt & pepper.

TO MAKE BUTTER RICE:

  • 1 cup of rice

  • 2 cups chicken stock

  • 1 onion

  • 50 g butter

  • 2 Bay leaves

  • Salt and pepper

  1. In a large saucepan with lid, melt butter & sautée onion for 5 mins till golden.

  2. Add rice, fry gently for 3 mins, then add warmed chicken stock.

  3. Cook till rice is done - check packet instructions.