JIM'S RECIPES
With over 40 years of experience, our owner Jim and his team have a number of recipes to make your cooking experience successful. Why not try your hand at cooking something "low and slow". It's all the rage these days - and a great way to "show off" your skills.
slow roasted portuguese chicken
1 x 1.6 kg Whole Chicken
1 Fresh Red Chilli - finely chopped
1 tsp Sweet Paprika
3 Cloves of Garlic - crushed or chopped
2 tsp Salt
1/2 Cup Fresh Lemon Juice
1/2 Cup Fresh Oregano
+ You'll need 2 x METAL SKEWERS
Pre heat Oven to 160 degrees celcius (or 140 degrees if fan forced)
Wash chicken under cold water - then pat dry with paper towel
With Kitchen Scissors - cut along both sides of the back bone and discard back bone
SIDE NOTE: YOU CAN ASK YOUR BUTCHER TO DO THIS FOR YOU
Using the heel of your hand, press down on the breast bone and flatten out the chicken.
Insert skewer through one side of the thigh, across to the opposite wing
repeat with 2nd skewer (other thigh to other wing). This is to keep the chicken in a flat formation.
Combine all other ingredients above in a medium mixing bowl, and mix around
Place chicken in a tray lined with alfoil
Pour Chilli mixture from bowl over chicken
Cook for 1 hour and 45 minutes, occasionally basting the chicken from the juices in the tray
NOTE: You will need to cook longer for a larger chicken
Best served with Sweet Potato Wedges or Sweet Potato Chips
Cooking rating 3 out of 5 stars
Difficulty level - Easy to Medium
incredible lamb shanks
6 x Sprigs of Fresh Rosemary
150gms Cold Butter
15 Fresh Sage Leaves
2 sprigs of Fresh Thyme
Sea Salt/Freshly ground Pepper
4 Lamb Shanks
12 cloves of Garlic
2 Carrots - Peeled/Finely Diced
1 Onion - Peeled/Finely Diced
1 Leek - Washed, halved and finely sliced
Olive Oil
2 Glasses of White Wine
Pre heat Oven to 200 degrees Celcius (or 400 F)
Pick most the leaves off the rosemary sprigs and in a Food Processor whiz them with the butter, most of the sage, and thyme
(you can finely chop instead if you don't have a food processor)
Season with Salt & Pepper
With a knife, cut a pocket in each Lamb Shank (large enough to fit your finger in), and divide the butter mixture (made above) equally into each of the 4 Shanks
Tear off 4 x "arms length" pieces of alfoil
Divide the Garlic and Veg between the 4 pieces making a pile in the centre of each piece
Rub the Lamb Shanks with Olive Oil and season
Place the Shanks on top of each pile of Veg and place remaining springs of rosemary and sage leaves on top
Carefully pull up the foil around the Shanks, making a bucket and pour a swig of White Wine over each Shank
Gather the foil and pinch around each Shank to form an enclosed parcel
Place on a Baking Tray
Cook in pre-heated oven for 2 1/2 hours, or until meat is "falling off the bone"
Best served with Creamy Mash Potato and Fresh Green Beans
WIne Suggestion: (Crimson) Red Wine
Cooking rating 3 out of 5 stars
Difficulty level - Easy to Medium
uncle ben's beef burgers
750g Beef Mince
3 Tablespoons of Panko Breadcrumbs
1 Tablespoon of BBQ Sauce
Salt
Pepper
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8 slices of Smoked Cheese
1 Onion - cut into rings
4 Brioche' Buns
1/2 a Lettuce - sliced
2 Tomatoes Sliced
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FOR UNCLE BEN's SECRET SAUCE
(Shhhh don't tell anyone)
3 Tablespoons of Mayonnaise
1 Tablespoon of Sweet Chili Sauce
Start by making Uncle Ben's secret sauce
Combine the Mayonnaise and Sweet Chilli Sauce in a bowl
Stir together and Place in the Fridge for later
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Place Mince, Panko Crumbs, BBQ Sauce, Salt & Pepper in a bowl
Mix well
Make 4 even sized Burger Patties
Flatten them out slightly - should be approx 3 cm in height each
Place in fridge
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Halve your Brioche' Buns
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Fry Onion in butter and oil
fry until golden
Place in a bowl and set aside
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Cook the Burgers in either a Frying Pan, or on the BBQ (Uncle Ben prefers the BBQ)
Cook the Patties until cooked (when clear juice is coming out of them)
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Construct Burgers using the buns, cheese, onion, secret sauce, tomato and lettuce
Best served with chips
A nice Coopers Lager is also a good accompanyment