INSTRUCTIONS

Preheat the oven to 325F.

Season the shanks with salt and pepper.

Melt the oil or fat in a large flameproof casserole dish over high heat. Add the shanks and brown on all sides for 5 minutes until golden, then remove from the heat.

Add the remaining ingredients to the dish and stir through.

Cover the dish with the lid, place in the oven and cook for 3 hours until the meat is falling off the bone.

Remove the shanks from the dish. Place the dish on the stovetop over medium–high heat and cook until the braising liquid is reduced by half, about 20 minutes. Return the shanks to the dish to gently reheat for 10 minutes.

Meanwhile, to make the mint pistou, place all the ingredients in the bowl of a food processor and whiz until finely chopped. Season with salt and pepper.

Remove the shanks from the braising liquid and place in bowls. Ladle over the veggie broth, then spoon some mint pistou over the top.

BRAISED LAMB SHANKS WITH MINT PISTOU - By chef Pete Evans

Prep time: 20 min
Cooking time: 3 ½ hours
Serves: 4
Allergens: nuts

INGREDIENTS

2 large lamb shanks (about 1 ½ lb each)
sea salt and freshly ground black pepper
2 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow)
4 garlic cloves, chopped
2 celery stalks, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
5 cups Chicken Bone Broth or water
8 thyme sprigs
1 rosemary sprig
2 bay leaves
½ teaspoon black peppercorns
Mint pistou
1 large handful of flat-leaf parsley leaves
2 large handfuls of mint leaves
40 g (scant ⅓ cup) pistachio nut, toasted
½ teaspoon ground cumin
2 tablespoons lemon juice
100 ml extra-virgin olive oil

INSTRUCTION

Preheat the oven to 325F.

Season the shanks with salt and pepper.

Melt the oil or fat in a large flameproof casserole dish over high heat. Add the shanks and brown on all sides for 5 minutes until golden, then remove from the heat.

Add the remaining ingredients to the dish and stir through.

Cover the dish with the lid, place in the oven and cook for 3 hours until the meat is falling off the bone.

Remove the shanks from the dish. Place the dish on the stovetop over medium–high heat and cook until the braising liquid is reduced by half, about 20 minutes. Return the shanks to the dish to gently reheat for 10 minutes.

Meanwhile, to make the mint pistou, place all the ingredients in the bowl of a food processor and whiz until finely chopped. Season with salt and pepper.

Remove the shanks from the braising liquid and place in bowls. Ladle over the veggie broth, then spoon some mint pistou over the top.

INSTRUCTIONS

To make the tamari and ginger sauce, mix all the ingredients together in a bowl and set aside.

Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain. Drizzle 1 tablespoon olive oil over the noodles and toss to combine. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating. If using rice noodles, soak in hot water as per packet directions, drain.

Meanwhile, melt the remaining oil or fat in a wok or large heavy-based frying pan over high heat. Working in batches, stir-fry the beef until just brown (about 1 minute). Transfer to a plate.

Add more oil or fat to the pan if necessary. Add the onion and garlic and stir-fry for 1 minute until just turning brown. Add the rest of the vegetables and stir-fry for a minute or so until they reach your preferred level of crunch (about 5 minutes). Return the beef to the pan. Pour in the tamari and ginger sauce, mix everything together and cook for 1 minute. Season to taste with salt and pepper and mix in the cilantro.

Divide the noodles between four serving bowls and spoon over the stir-fry.

 
Note: Sweet potato vermicelli noodles are clear noodles made from sweet potato starch. You can find them at Asian grocery store, health food stores or grocery stores.

BEEF AND BROCCOLI STIR-FRY - By chef Pete Evans

My mum was the stir-fry queen when I was growing up. She would experiment with different proteins, such as chook, beef, lamb, pork, prawns or fish, and a multitude of vegetables to entice my growing taste buds. I tend to do the same now with my girls. They love a good stir-fry and it is a great way to introduce new spices.

Serves: 4

Prep time: 20 minutes

Cook time: 15 minutes

Allergens: soy (tamari), sesame, chili

 

INGREDIENTS

9 oz sweet potato vermicelli noodles or rice noodles (see note)

3 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow), extra if needed

1 ¼ lb tri-tip beef, cut into strips

1 onion, sliced

3 garlic cloves, thinly sliced

1 head of broccoli, broken into small florets, and stalks thinly sliced

8 mushrooms (about ½ lb), sliced

2 carrots, julienned

sea salt and freshly ground black pepper

chopped cilantro leaves, to serve

 

Tamari and Ginger Sauce

½ cup tamari or coconut aminos

¼ cup beef, chicken broth or water

1 ½ tablespoons honey (optional)

1 ½ tablespoons grated ginger

1 ½ teaspoons dried chili flakes (optional)

2 teaspoons sesame oil

INSTRUCTION

To make the tamari and ginger sauce, mix all the ingredients together in a bowl and set aside.

Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain. Drizzle 1 tablespoon olive oil over the noodles and toss to combine. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating. If using rice noodles, soak in hot water as per packet directions, drain.

Meanwhile, melt the remaining oil or fat in a wok or large heavy-based frying pan over high heat. Working in batches, stir-fry the beef until just brown (about 1 minute). Transfer to a plate.

Add more oil or fat to the pan if necessary. Add the onion and garlic and stir-fry for 1 minute until just turning brown. Add the rest of the vegetables and stir-fry for a minute or so until they reach your preferred level of crunch (about 5 minutes). Return the beef to the pan. Pour in the tamari and ginger sauce, mix everything together and cook for 1 minute. Season to taste with salt and pepper and mix in the cilantro.

Divide the noodles between four serving bowls and spoon over the stir-fry.

 
Note: Sweet potato vermicelli noodles are clear noodles made from sweet potato starch. You can find them at Asian grocery store, health food stores or grocery stores.

INSTRUCTIONS

Heat half the oil or fat in a heavy-based saucepan over high heat. Working in batches, add the pork and fry, turning occasionally, for 4 minutes until the meat is lightly browned. Remove the pork from the pan and set aside.

Reduce the heat to medium, add the remaining oil or fat and the onion to the pan and sauté for 5 minutes until the onion is translucent. Stir in the garlic, ginger and curry paste and cook for 1 minute until fragrant.

Return the pork to the pan, then stir in the coconut cream and broth (or water) and bring to the boil.

Reduce the heat to low, cover the pan with a lid and cook for 1 hour.

Remove the lid, then add the eggplant and chilli (if using) to the curry and stir.

Gently simmer the curry for a further 30 minutes until the pork is very tender.

Stir the fish sauce into the curry, add the sugar and lime juice, then taste. There should be a pronounced tartness with a balance of sweetness – adjust the seasoning if necessary.

Sprinkle over the cilantro and serve with steamed rice or cauliflower rice, (see our cauliflower rice recipe)

THAI PORK CURRY - By chef Pete Evans

I love to slowly simmer pork to develop the flavour and allow the meat to become increasingly tender. Here, the pork’s done in a fragrant Thai red curry sauce. I usually make up a big batch, so we can eat the curry for days, or freeze some for later. Feel free to play around with different vegetables that are in season. The wonderful thing about

curries are they suit all climates and all times of the year.

Prep time: 10 min

Cook time: 1 hr 15 min

Serves: 6

Allergens: chili, fish (fish sauce)

INGREDIENTS

4 tablespoons olive oil or coconut oil (you can also use good-quality animal fat if you like such as, duck fat, tallow or lard)

2 ¼ lb pork collar butt, cut into 1 inch pieces

1 onion, sliced

4 garlic cloves, chopped

1 tablespoons finely grated ginger

3 tablespoons Thai red curry paste

1 x 13.5 fl oz can coconut cream

1 cup Chicken Bone Broth or water

1 eggplant, cut into ¾ inch cubes

2 long red chilies, cut in half lengthways and deseeded (optional)

1 tablespoon fish sauce

½ tablespoon palm sugar or coconut sugar

1 large handful of cilantro leaves, to serve

INSTRUCTION

Heat half the oil or fat in a heavy-based saucepan over high heat. Working in batches, add the pork and fry, turning occasionally, for 4 minutes until the meat is lightly browned. Remove the pork from the pan and set aside.

Reduce the heat to medium, add the remaining oil or fat and the onion to the pan and sauté for 5 minutes until the onion is translucent. Stir in the garlic, ginger and curry paste and cook for 1 minute until fragrant.

Return the pork to the pan, then stir in the coconut cream and broth (or water) and bring to the boil.

Reduce the heat to low, cover the pan with a lid and cook for 1 hour.

Remove the lid, then add the eggplant and chilli (if using) to the curry and stir.

Gently simmer the curry for a further 30 minutes until the pork is very tender.

Stir the fish sauce into the curry, add the sugar and lime juice, then taste. There should be a pronounced tartness with a balance of sweetness – adjust the seasoning if necessary.

Sprinkle over the cilantro and serve with steamed rice or cauliflower rice, (see our cauliflower rice recipe)

INSTRUCTIONS

Preheat the oven to 325°

Combine the beef pieces, curry powder, turmeric, cayenne pepper and sugar (if using) in a bowl and season with salt and pepper. Toss to combine, cover and marinate in the fridge for 15 minutes.

Melt 2 tablespoons of the oil in a large flameproof casserole dish over medium–high heat. Add the shallot and carrot and cook for 4 minutes until slightly soft. Stir in the ginger and garlic and cook for 1 minute until the garlic starts to colour and is fragrant. Remove from the dish and set aside.

Wipe the dish clean and melt the remaining oil over medium–high heat.

Working in batches, add the marinated beef and cook for 5 minutes until well browned. Return all the meat and the garlic, shallot, carrot and ginger to the dish, pour in the broth and fish sauce and bring to a simmer.

Cover the dish with the lid and transfer to the oven to cook for 2 hours until the meat is tender. Stir in the coconut cream and cook, uncovered, on the stovetop over medium heat for a further 5 minutes. Season the curry with salt and pepper, if needed, and fold in the spinach.

Scatter the Vietnamese mint leaves over the top and serve with the lime wedges on the side.

VIETNAMESE BEEF CURRY - By chef Pete Evans

This is perfect for any ocassion with your family and friends.
It is delicous and you will wow your mates with this dish!


Prep time: 15 min (plus 15 min for marinating)

Cooking time: 2 hr 15 min

Serves: 6

Allergens: cayenne pepper (chili)

INGREDIENTS

2 ½ lb tri-tip beef, cut into 1 inch cubes

3 tablespoons curry powder

2 teaspoons ground turmeric

pinch of cayenne pepper

1 tablespoon sugar or coconut sugar (optional)

sea salt and freshly ground black pepper

4 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow)

4 shallots, cut into ¼ inch thick slices

1 carrot, chopped

1 ½ inch piece of ginger, finely chopped

5 garlic cloves, sliced

2 ¾ cups beef, chicken bone broth or water

3 tablespoons fish sauce

1 ¼ cups coconut cream

1 large handful spinach leaves

1 large handful of Vietnamese mint or cilantro leaves

lime wedges, to serve

Serve with cauliflower rice (see our cauliflower recipe) or steamed rice

INSTRUCTION

Preheat the oven to 325°

Combine the beef pieces, curry powder, turmeric, cayenne pepper and sugar (if using) in a bowl and season with salt and pepper. Toss to combine, cover and marinate in the fridge for 15 minutes.

Melt 2 tablespoons of the oil in a large flameproof casserole dish over medium–high heat. Add the shallot and carrot and cook for 4 minutes until slightly soft. Stir in the ginger and garlic and cook for 1 minute until the garlic starts to colour and is fragrant. Remove from the dish and set aside.

Wipe the dish clean and melt the remaining oil over medium–high heat.

Working in batches, add the marinated beef and cook for 5 minutes until well browned. Return all the meat and the garlic, shallot, carrot and ginger to the dish, pour in the broth and fish sauce and bring to a simmer.

Cover the dish with the lid and transfer to the oven to cook for 2 hours until the meat is tender. Stir in the coconut cream and cook, uncovered, on the stovetop over medium heat for a further 5 minutes. Season the curry with salt and pepper, if needed, and fold in the spinach.

Scatter the Vietnamese mint leaves over the top and serve with the lime wedges on the side.

INSTRUCTIONS

Season the lamb shank with salt and pepper. Heat the oil or fat in a large saucepan over medium–high heat and add the shank. Brown on all sides, about 6 minutes, then remove from the pan. Reduce the heat to medium and add the onion and sauté, stirring occasionally, for 6-8 minutes until softened.

Add the garlic and oregano to the pan and sauté for 1–2 minutes. Stir in the tomatoes and cook for 3–4 minutes. Pour in the broth or water, then return the shanks to the pan and bring to the boil. Reduce the heat to medium–low and cover with the lid. Simmer the soup for 1 ½ hours.

After 1 ½ hours of cooking, add zucchini and pumpkin, season with salt and pepper. Simmer for a further 40 minutes or until the meat is falling off the bone.

Remove the lamb shank from the stew and when the meat is cool enough to handle, remove the meat from the bone and shred or chop the flesh. Return the meat to the pan and stir through the soup. Adjust the seasoning and stir in the lemon juice.

Ladle into warm bowls and sprinkle with parsley and lemon zest to serve.

ITALIAN LAMB SHANK SOUP WITH VEGGIES - By chef Pete Evans

Prep time: 15 minutes

Cooking time: 2 ½ hours

Serves: 6 – 8

INGREDIENTS

1 ½ lb lamb shank

Sea salt and freshly ground pepper

3 tablespoons extra virgin olive oil or coconut oil (you can also use good quality fat if you like, such as duck fat, lard or tallow)

2 large onions, finely sliced

4 large cloves garlic, sliced

1 tablespoon dried oregano

2 x 14.5 oz cans whole peeled tomatoes, crushed

2 qt chicken broth, or water

2 zucchinis, halved lengthways and sliced

1.3 lb pumpkin, peeled, cut into ¾ inch dice

Zest and juice from half lemon

2 tablespoons chopped flat-leaf parsley

INSTRUCTION

Season the lamb shank with salt and pepper. Heat the oil or fat in a large saucepan over medium–high heat and add the shank. Brown on all sides, about 6 minutes, then remove from the pan. Reduce the heat to medium and add the onion and sauté, stirring occasionally, for 6-8 minutes until softened.

Add the garlic and oregano to the pan and sauté for 1–2 minutes. Stir in the tomatoes and cook for 3–4 minutes. Pour in the broth or water, then return the shanks to the pan and bring to the boil. Reduce the heat to medium–low and cover with the lid. Simmer the soup for 1 ½ hours.

After 1 ½ hours of cooking, add zucchini and pumpkin, season with salt and pepper. Simmer for a further 40 minutes or until the meat is falling off the bone.

Remove the lamb shank from the stew and when the meat is cool enough to handle, remove the meat from the bone and shred or chop the flesh. Return the meat to the pan and stir through the soup. Adjust the seasoning and stir in the lemon juice.

Ladle into warm bowls and sprinkle with parsley and lemon zest to serve.

INSTRUCTIONS

Soak 8 bamboo skewers in warm water for 20 minutes before using or use metal skewers. 

Cut
beef into 1 inch cubes. Thread 3–4 cubes onto each skewer and set aside on a tray. 

To make the sauce, place the garlic and a little salt in a mortar and
crush with the pestle. Add the chili, parsley and cilantro and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. 

Pour half the sauce over the skewers, cover and place in the fridge to
marinate for at least 2 hours, or ideally overnight. Place the remaining sauce in the fridge. 

When you are ready to serve, heat a barbecue to medium–hot and grease
with a little oil. Season the skewers with salt and pepper and cook for 2 minutes on each side, or until cooked to your liking. Remove from heat and leave to rest in a warm place for 5 minutes. 

Serve with the remaining chimichurri sauce on the side. 

 

 

CHIMMICHURRI BEEF SKEWERS - By chef Pete Evans

Chimichurri is an Argentinean sauce used for grilled meats, and it is my absolute 

favorite at the moment. The ingredients alone from a health point of view are 

astounding: garlic, parsley, cilantro, apple cider vinegar and coconut oil. You can use chimichurri as a sauce or condiment, as a marinade for meat, chicken or seafood, or you can thin it down with a little water to make a beautiful salad dressing. Chimichurri is also delicious with sweet potato, pumpkin and plenty of other vegetables.

Prep time: 15 min (2 hours marinating) 

Cooking time: 10 min 

Serves: 4 

Allergen: chili 

INGREDIENTS

2 ¼ lb tri-tip beef  

olive oil or coconut oil, for cooking (you can also use good quality fat if you like such as, duck fat, lard or tallow) 

sea salt and freshly ground black pepper 

 

CHIMICHURRI SAUCE 

4 garlic cloves, peeled 

sea salt 

1 – 2 pinches dried chili flakes  

2 very large handfuls of flat-leaf parsley leaves 

2 very large handfuls of coriander leaves 

1/3 cup apple cider vinegar   

1 teaspoon ground cumin 

1 cup olive oil 

freshly ground black pepper

INSTRUCTION

Soak 8 bamboo skewers in warm water for 20 minutes before using or use metal skewers. 

Cut
beef into 1 inch cubes. Thread 3–4 cubes onto each skewer and set aside on a tray. 

To make the sauce, place the garlic and a little salt in a mortar and
crush with the pestle. Add the chili, parsley and cilantro and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. 

Pour half the sauce over the skewers, cover and place in the fridge to
marinate for at least 2 hours, or ideally overnight. Place the remaining sauce in the fridge. 

When you are ready to serve, heat a barbecue to medium–hot and grease
with a little oil. Season the skewers with salt and pepper and cook for 2 minutes on each side, or until cooked to your liking. Remove from heat and leave to rest in a warm place for 5 minutes. 

Serve with the remaining chimichurri sauce on the side. 

 

 

INSTRUCTIONS

Combine the marinade ingredients in a large bowl and mix well. Add the pork and toss until thoroughly coated. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours, or overnight. 

Soak eight bamboo skewers in a shallow dish of cold water for 20 minutes. Drain. 

Meanwhile, to make the macadamia satay sauce, combine the macadamia nuts and almond butter in a food processor bowl and pulse until well ground. Add the ginger and chilli and process until blended. Pour in the tamari or coconut aminos, sesame oil and maple syrup (if using) and blend well. Gradually pour in ½ cup of water and pulse until the sauce is smooth. If the sauce is a little too thick, simply add more water. Season with a little salt, if desired. 

Heat a barbecue plate or chargrill pan to medium–hot. Thread the marinated pork cubes onto the prepared skewers and season with salt and pepper. Cook the skewers, basting with the marinade, for 3 minutes on each side until browned and cooked through. Scatter the coriander leaves over the skewers and serve with the lime wedges and the satay sauce on the side.

SATAY PORK SKEWERS - By chef Pete Evans

What I love about the paleo movement is seeing the resurgence in pasture-raised and free-range pork, and I look forward to the day when the inhumane practice of factory farming is a distant memory. This super-simple preparation will have the whole family smiling from ear to ear. Make sure you serve the skewers with some veg and or a lovely green salad. 

Prep time: 20 minutes 

Cooking time: 8 - 10 minutes 

Serves: 4

INGREDIENTS

2 lb pork collar butt, cut into 1 inch cubes 

sea salt and freshly ground black pepper 

cilantro leaves, to serve 

lime wedges, to serve  

Marinade 

1 ½ teaspoons lime zest 

1 ½ tablespoons lime juice 

1 tablespoon coconut oil, melted, plus extra for cooking 

2 tablespoons tamari 

1 ½ tablespoons fish sauce 

3 garlic cloves, crushed 

1 ½ tablespoons finely grated ginger 

1 ½ tablespoons ground turmeric 

1 ½ teaspoons ground coriander 

1 teaspoon ground cumin 

pinch sea salt 

Macadamia satay sauce 

1 cup macadamia nuts 

1/2 cup almond butter 

2 tablespoons finely grated ginger 

1 long red chilli, deseeded and finely chopped 

2 tablespoons tamari or coconut aminos 

1 tablespoon sesame oil 

1 tablespoon maple syrup (optional) 

sea salt 

INSTRUCTION

Combine the marinade ingredients in a large bowl and mix well. Add the pork and toss until thoroughly coated. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours, or overnight. 

Soak eight bamboo skewers in a shallow dish of cold water for 20 minutes. Drain. 

Meanwhile, to make the macadamia satay sauce, combine the macadamia nuts and almond butter in a food processor bowl and pulse until well ground. Add the ginger and chilli and process until blended. Pour in the tamari or coconut aminos, sesame oil and maple syrup (if using) and blend well. Gradually pour in ½ cup of water and pulse until the sauce is smooth. If the sauce is a little too thick, simply add more water. Season with a little salt, if desired. 

Heat a barbecue plate or chargrill pan to medium–hot. Thread the marinated pork cubes onto the prepared skewers and season with salt and pepper. Cook the skewers, basting with the marinade, for 3 minutes on each side until browned and cooked through. Scatter the coriander leaves over the skewers and serve with the lime wedges and the satay sauce on the side.

INSTRUCTIONS

Melt 2 tablespoons of oil in a large, heavy based saucepan over medium heat. Add the onion and carrot and sauté for 7 minutes until the vegetables are starting to caramelize. Stir in the garlic and rosemary and continue to cook for 1 minute until fragrant, then remove from the pan.  

Increase
the heat to medium–high and add the remaining coconut oil or oil in the pan. Add the lamb shanks and cook for 3 minutes on each side until browned. Pour in the wine, bring to the boil and reduce by half, about 3 minutes. Return the cooked vegetables to the pan, add the broth or water, the tomatoes and chili flakes and bring to the boil. Reduce the heat to low, cover with a lid and simmer gently for 3 hours until the meat is tender and falling off the bone. Season with salt and pepper. 

Remove the shanks from the sauce, and once cool enough to handle, remove the meat from the bone. Shred or chop the meat and return to the pan. 

Gently mix the parsnip ribbons into the hot lamb ragu and cook for 2–3 minutes until the parsnip is cooked through. 

Arrange on serving plates or in a serving dish, drizzle over a little lemon-infused olive oil and sprinkle on some parsley.

LAMB RAGU WITH PARSNIP PAPPARDELLE - By chef Pete Evans

On a cool winter’s evening, nothing can be more comforting and warming than a slowly cooked lamb ragu. Here, we embrace real food and serve the ragu with a parsnip pappardelle. This bowl of goodness will make you feel calmly content.

Prep time:
10 min  

Cooking time: 3 hours 15 min  

Serves: 4 

Allergens: Chili 

INGREDIENTS

4 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow) 

1 onion, finely chopped 

2 carrots, finely chopped 

4 garlic cloves, finely chopped 

½ tablespoon finely chopped rosemary leaves 

2 lamb shanks  

1 cup red wine (such as shiraz) 

2 cups beef or chicken bone broth or water 

2 x 14 oz cans whole peeled tomatoes 

1 teaspoon chili flakes 

sea salt and freshly ground black pepper 

4 parsnips, spiralized into ribbons 

lemon-infused extra-virgin olive oil, to serve 

1 tablespoon finely chopped flat-leaf parsley

INSTRUCTION

Melt 2 tablespoons of oil in a large, heavy based saucepan over medium heat. Add the onion and carrot and sauté for 7 minutes until the vegetables are starting to caramelize. Stir in the garlic and rosemary and continue to cook for 1 minute until fragrant, then remove from the pan.  

Increase
the heat to medium–high and add the remaining coconut oil or oil in the pan. Add the lamb shanks and cook for 3 minutes on each side until browned. Pour in the wine, bring to the boil and reduce by half, about 3 minutes. Return the cooked vegetables to the pan, add the broth or water, the tomatoes and chili flakes and bring to the boil. Reduce the heat to low, cover with a lid and simmer gently for 3 hours until the meat is tender and falling off the bone. Season with salt and pepper. 

Remove the shanks from the sauce, and once cool enough to handle, remove the meat from the bone. Shred or chop the meat and return to the pan. 

Gently mix the parsnip ribbons into the hot lamb ragu and cook for 2–3 minutes until the parsnip is cooked through. 

Arrange on serving plates or in a serving dish, drizzle over a little lemon-infused olive oil and sprinkle on some parsley.

INSTRUCTIONS

Preheat the oven to 300F. 

Toss the pork cubes in the combined tapioca starch, salt and pepper to coat. 

Heat a casserole with ¼ cup of the oil or fat over medium – high heat. Working in batches, add the pork and cook until well browned on all sides (about 5 minutes). Reduce the heat to medium, add the paprika, garlic and bell pepper and cook for 1 minute or until fragrant. Stir in the sweet potato, tomato, vinegar and stock. Bring to the boil, then reduce the heat to low, cover with a lid, and simmer for 2 hours or until the meat is almost tender. Season with salt and pepper. 

Remove the lid and allow to cook further for 1 hour so the sauce reduces slightly and the pork is very tender. 

After the stew has been simmering for 2 ½ hours, preheat the oven to 350F. Place the broccoli and remaining oil in a roasting pan and toss to combine. Season generously with salt and pepper and spread out in a single layer. Roast in the oven for 10 minutes, then rotate the tray and flip the broccoli and cook for a further 10 minutes or until tender and golden. 

When the stew is ready to serve, sprinkle with parsley and chili flakes (if using) and serve the roasted broccoli on the side. 

PORK STEW SPANISH-STYLE - By chef Pete Evans

Make the most of your Bulkbox. Perfect for your weekly meal prep. 22 servings.

Serves: 22 

Prep time: 30 minutes 

Cook time: 3 hours 15 minutes 

Allergens: chili


INGREDIENTS

3 ½ lb pork collar butt, cut into 1 inch cubes 

½ cup tapioca starch or corn starch  

sea salt and freshly ground black pepper 

½ cup olive oil or coconut oil (you can also use good quality fat if you like, such as duck fat, lard or tallow) 

¼ cup smoked paprika 

14 cloves garlic, sliced 

2.5 lb red bell pepper, deseeded and chopped 

2.5 lb sweet potato or white potato, cut into 1 inch pieces 

4 x 14.5 oz can diced tomato 

2/3 cup vinegar (red wine, white wine or apple cider) 

2 qt chicken stock 

3 lb broccoli, broken in florets and stalk cut into ½ inch dice 

2 handfuls flat- leaf or curly parsley leaves, chopped 

2 – 4 pinches chili flakes, to serve.

INSTRUCTION

Preheat the oven to 300F. 

Toss the pork cubes in the combined tapioca starch, salt and pepper to coat. 

Heat a casserole with ¼ cup of the oil or fat over medium – high heat. Working in batches, add the pork and cook until well browned on all sides (about 5 minutes). Reduce the heat to medium, add the paprika, garlic and bell pepper and cook for 1 minute or until fragrant. Stir in the sweet potato, tomato, vinegar and stock. Bring to the boil, then reduce the heat to low, cover with a lid, and simmer for 2 hours or until the meat is almost tender. Season with salt and pepper. 

Remove the lid and allow to cook further for 1 hour so the sauce reduces slightly and the pork is very tender. 

After the stew has been simmering for 2 ½ hours, preheat the oven to 350F. Place the broccoli and remaining oil in a roasting pan and toss to combine. Season generously with salt and pepper and spread out in a single layer. Roast in the oven for 10 minutes, then rotate the tray and flip the broccoli and cook for a further 10 minutes or until tender and golden. 

When the stew is ready to serve, sprinkle with parsley and chili flakes (if using) and serve the roasted broccoli on the side. 

INSTRUCTIONS

Heat half of the oil in a large pot over medium-high heat. Working in batches cook the meat pieces until brown all sides (about 3 minute).  Remove the meat with a slotted spoon into a bowl or plate and set aside.  

Reduce the heat to medium and add the remaining oil to the pot. Add the garlic and cook for 30 seconds or until softened. Add the carrots, Mexican spice blend, crushed tomatoes, beef stock, and the browned meat and mix well to combine. 

Bring the soup to the boil, turn down to a simmer on medium-low, cover with a lid and cook for 1 ½ hours.     

Add the zucchini and broccoli and cook for a further 30 minutes or until the meat is tender.  Season with salt and pepper.  

Ladle the soup into warm bowls and garnish with some sprigs of fresh cilantro leaves.

Make the most of your Bulkbox. Perfect for your weekly meal prep. 22 servings. 

 

PREP TIME: 20 – 30  min  

COOKING TIME: 2 hours  

ALLERGENS: chili (Mexican spices)

INGREDIENTS

1/3 cup olive oil or coconut oil  

3 ½ lb tri-tip beef, cut into 1 inch chunks 

20 cloves garlic (about 3 oz), finely chopped   

2 lb carrots, diced into ¾ inch pieces  

2 lb zucchini, halved lengthways and sliced  

2 lb (1360 g) broccoli, broken into small florets and stalks diced into 3/4 inch  

3 tablespoons Mexican spice blend  

2 teaspoon ground cumin   

6 x 14 oz can whole peeled tomatoes, crushed  

6 ¼ qts beef stock or chicken stock  

sea salt and freshly cracked pepper, to taste 

sprigs cilantro leaves, to garnish 

INSTRUCTION

Heat half of the oil in a large pot over medium-high heat. Working in batches cook the meat pieces until brown all sides (about 3 minute).  Remove the meat with a slotted spoon into a bowl or plate and set aside.  

Reduce the heat to medium and add the remaining oil to the pot. Add the garlic and cook for 30 seconds or until softened. Add the carrots, Mexican spice blend, crushed tomatoes, beef stock, and the browned meat and mix well to combine. 

Bring the soup to the boil, turn down to a simmer on medium-low, cover with a lid and cook for 1 ½ hours.     

Add the zucchini and broccoli and cook for a further 30 minutes or until the meat is tender.  Season with salt and pepper.  

Ladle the soup into warm bowls and garnish with some sprigs of fresh cilantro leaves.

WHAT OUR CUSTOMERS SAY

Bulkbox Foods offers the best grass-fed meat and organic veg to fuel your life. Watch out California, the lamb and beef provided by Bulkbox is setting the standard.




Denise Greenway

We received a Bulkbox full of high quality organic vegetables and grass-fed, pasture raised lamb shanks. I couldn’t resist making moist, tender zucchini bread and my hubby made a wonderful Mansaf a middle eastern dish. The lamb was so juicy and delicious. Really pleased with everything we chose and would definitely recommend Bulkbox for anyone looking for high quality meats and produce, delivered to you.

Hanna

I heard about Bulkbox through Instagram and was hoping the impact of purchasing a Bulkbox would be a reduction in my waist, as I was trying to avoid refined carbohydrates. Bulkbox has helped me live a healthier life. Organic vegetables and grass fed, grass finished beef is a lot healthier than pizza and cheeseburgers.

Bulkbox has helped regain control of my health. Since I signed up, I’ve been able to lose 12 lbs by eating healthier and also restricting my refined carbohydrates. Not to mention the burden it relieves by not having to go to the store.

Thank you, Bulkbox!

Weldon Bell

Bulkbox was initially appealing to me, as the meat is grass-fed and the produce is organic and locally sourced.

I was amazed when I received my first Bulkbox at how much quality food our family received. It is really exciting to easily choose my Bulkbox each week, now I am never stuck midweek with an empty fridge.

Thank you, Bulkbox!

Sari Sheehan

Bulkbox Foods is an updated, more affordable approach to the existing food delivery options out there.

I love that I can select my grass-fed meat and organic vegetables online with my kids, which is a fun activity in itself, giving them the opportunity to decide what healthy foods they would like for their meals, all from the iPad.

My family are HUGE fans of Bulkbox!

Alessandra Duff

I have tried numerous other food delivery services in the past, however I was yet to have found one that I continue to purchase, routinely… Until I discovered Bulkbox, this is a game changer.

With Bulkbox, I am easily inspired by the recipes on their website, and able to purchase my box within five minutes. The vegetables are fresh and organic, the meat is insanely delicious and grass-fed. I found myself to be super organized with meal prep, which is a bonus seeings I work, then go straight to the gym after. The last thing I feel like doing is thinking about what to cook.

Matt Carlon

WHAT YOU GET!

Ethically raised, grass-fed Beef and Lamb, antibiotic and hormone free Pork

Seasonal Organic Veggies

Our cheapest box is currently $36 and we would like to change lowest meal price to $1.99/meal

Zero processing, nothing precut or prepackaged

From $36 /box

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