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

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

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. 

WHAT OUR CUSTOMERS SAY

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




Denise Greenway

We received a Chef'd 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 Chef'd for anyone looking for high quality meats and produce, delivered to you.

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

Chef’d 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, Chef’d!

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The new and improved Chef’d was initially appealing to me, as the meat is grass-fed, and the produce is organic. I was amazed when I received my first new Chef’d box at how much quality food our family received. It is really exciting to easily choose my Chef’d box each week, now I am never stuck midweek with an empty fridge.

Thank you, Chef'd!

Sari Sheehan

Chef'd 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 Chef'd!

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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 Chef'd, this is a game changer.

With Chef'd, 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

Cheapest box is $59

Meals starting from $1.90

Zero processing, nothing precut or prepackaged

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