1 kg easy carve leg of lamb roast

Outback Spirit Wild Herb Salt

½ cup fresh mint, chopped

1 tablespoon rosemary leaves, chopped

½ jar Outback Spirit Fruits of the Outback Jam

½ bottle Outback Spirit Bush Outback Tomato Sauce

Juice and the finely grated rind/zest of 1 orange

Roasting potatoes

Additional chopped rosemary

Olive oil

Crushed Garlic to taste

Preheat the oven to 220C

Season the lamb well with the Outback Spirit Wild Herb Salt. Roast the lamb for 10 minutes and then reduce oven heat to 200C. Cook for a further 30 to 35 minutes.

Cut the potatoes into a large dice and place in a roasting pan with some olive oil and toss and season with the Outback Spirit Wild Herb Salt and the additional chopped rosemary and roast with the lamb.

Once the lamb is cooked to your liking, remove the lamb from the oven and cover with foil and let stand for 10 minutes.

Meanwhile, place the Outback Spirit Fruits of the Forest Jam, the Outback Spirit Outback Tomato Sauce, garlic, the orange juice and zest, rosemary and half the mint into a saucepan and cook gently over a medium heat. Cook, stirring occasionally until the sauce comes to the boil and thickens slightly. Remove from the heat and add the remaining chopped mint.

Slice the lamb and place on plates , spooning the sauce over the meat. Serve

2 trim lamb leg steaks

Dressing

4 teaspoons minced ginger

4 teaspoons Crushed Garlic

1/3 bottle Outback Spirit Sweet Kakadu Plum & Chilli Sauce

1 tablespoon sesame oil

¼ cup fresh lime juice

4 tablespoons light soy sauce

2 tablespoons peanut oil

1 tablespoon smooth peanut butter

Salad

2 tablespoons fresh mint leaves, chopped

½ cup fresh coriander leaves, chopped

100 g Asian lettuce leaves

100g iceberg lettuce , shredded

1 cup mung bean sprouts

1 red capsicum, cut into thin julienne strips

120 g roasted peanuts, chopped coarsely

Mix all dressing ingredients together, except the peanut butter and pour 1/3 over the lamb. Marinate for at least two to three hours and ideally overnight.

Remove the lamb from the marinade and shake off excess. In a heavy based frying pan heat a little oil and brown the meat on all sides. Cook for 4 minutes each side or as desired.

Once lamb is cooked to your liking remove from oven and rest while you prepare the salad. Toss all the salad ingredients together, except the peanuts. Slice the lamb into thin slices and arrange over the salad. Whisk the peanut butter through the remaining dressing and drizzle liberally over the prepared lamb salad. Sprinkle peanuts evenly over the serves.

To serve 6

2 ½ tablespoons olive oil

1 kg minced lamb

1 onion, finely chopped

2 cloves garlic, crushed

¼ cup stock (or water)

Pinch salt

1 jar Outback Spirit Outback Tomato Chutney

2 teaspoons fresh thyme or ½ teaspoon dried thyme

Pepper to taste

6 large peeled potatoes, boiled and ready to mash

4 tablespoons unsalted butter

½ cup milk

1 heaped teaspoon prepared seeded mustard (optional)

Grated matured cheddar or vintage tasty cheese (optional)

Outbak Spirit Outback Tomato Sauce

Preheat the oven to 19oC (375F)

Heat the oil in a large frying pan and brown the minced lamb with the onion and garlic for about 5 minutes. Drain off any fat and add the stock and the seasonings, the Outback Spirit Outback Tomato Chutney and the thyme and simmer for 15 minutes.

Place the cooked lamb in a baking dish or pie dish and keep warm.

Mash the potatoes with the butter, milk, mustard until smooth and creamy. Spread the potato evenly over the surface of the lamb. Sprinkle the surface with cheese if desired and bake in the oven for 20-25 minutes, or until the surface is a golden brown.

Serve with Outback Spirit Outback Tomato Sauce.

Serves 4

» 270g packet fresh udon noodles
» 1 tablespoon olive oil
» 1 teaspoon Crushed Garlic Wild Lime & Chilli
» 1 teaspoon grated fresh ginger
» 1 red onion cut into bite sized wedges
» 550 g lean pork, thinly sliced
» 1 bunch broccolini, trimmed and cut into pieces
» 1 red capsicum, deseeded and thinly sliced
» 1 bunch baby bok choy, rinsed, dried and torn
» 1 jar Outback Spirit Creamy Coconut & Lemon Aspen Cooking Sauce
» Fresh, chopped coriander to garnish

Cook the noodles following the instructions on the pack and drain.

Meanwhile heat the oil in a wok over a high heat until very hot. Add the Outback Spirit Crushed Garlic, ginger, onion and capsicum and stir fry for about 1 minute or until aromatic.

Add one third of the pork and strir fry for 2 minutes. Transfer to a heatproof bowl and continue to cook pork in two more batches.

Return the pork, capsicum etc to the wok with the broccolini and the baby bok choy leaves and stir fry for a further two minutes or until the green vegetables are bright green and tender crisp.

Add the Outback Spirit Creamy Coconut and lemon Aspen Cooking Sauce and add the prepared udon noodles. Toss and cook for a final two minutes.

Remove from heat and serve immediately while piping hot. Garnish with the chopped coriander.

serve 4

Oil
½ Spanish onion, finely sliced
400g of green prawn tails or fresh prawn meat
1 packet fresh or canned baby corn, cut in half l;engthways
100g snow peas, trimmed
1 stick celery, finely sliced
1 green capsicum, julienne ( cut into matchsticks)
4 spring onions, trimmed and finely sliced
1 jar Outback Spirit Coconut, Chilli & Lemon Myrtle Cooking Sauce
Rice to serve

In a wok, heat the oil until very hot and toss the prawns until they turn pink.

Remove prawns from wok and keep warm. Add a little more oil if required and toss onion until just translucent. Add the corn, celery and capsicum and cook until corn is tender.

Add the snow peas and toss for a minute.

Finally, add the Outback Spirit Coconut , Chilli & Lemon Myrtle Cooking sauce and the spring onion and toss until sauce is hot.Serve immediately on a bed of jasmine rice.

Serves: 4

Ingredients:

» 1 onion diced
» 1 teaspoon Outback Spirit Crushed garlic Wild Lime & Chilli
» 3 chicken breasts, skin off
» 400gm artichoke hearts in water/brine or oil, drained
» 2 sticks celery, finely sliced
» 1 green capsicum finely diced
» 4 chat potatoes, quartered and par cooked
» Olive oil
» 1 jar Outback Spirit Mango Curry& Lemon Myrtle Cooking Sauce
» 1 cup chicken or vegetable stock

1. Heat oil and sauté the garlic and onion until tender. Add the green capsicum and cook for two minutes.

2. Cut the chicken breasts into bite-sized pieces and add to the pan, sautéing quickly to seal on all sides.

3. Place the cooked ingredients into a large oven-proof dish.

4. Quarter the artichoke hearts, slice the celery finely and add to the dish with the quartered chat potatoes.

5. Stir the jar of Outback Spirit Mango Curry & Lemon Myrtle Cooking Sauce and the stock thoroughly through all ingredients.

6. Place uncovered in a moderate oven and cook for approx 40 minutes.

7. Serve on a bed of rice or couscous and accompany with a green salad and/ or green beans.

Create a delicious Mango Curry & Lemon Myrtle Chicken dish, with our simple step-by-step instructions.

View Recipe »

Ingredients:

» 2 bunches asparagus, ends trimmed and halved crossways
» 150 g snow peas, trimmed and finely shredded
» 2 pink grapefruit segments drained of excess juice
» 4 skinless salmon fillets (approx 150g each)
» Outback Spirit Lemon Myrtle Dressing
» Outback Spirit Salt & Pepperberry to taste

Preparation:

1. Marinate the salmon for 10 minutes in enough Outback Spirit Lemon Myrtle Dressing to just coat each side.

2. Cook the asparagus and snow peas until a bright green and retaining their crispness. Drain and refresh in cold water. Drain well.

3. Combine the asparagus, snow peas and grapefruit in a large bowl.

4. Remove the salmon from the Lemon Myrtle Dressing marinade and drain excess liquid.

5. Heat a non stick pan (or a pan very lightly sprayed with oil) and cook the salmon approx 2-3 minutes each side until medium or cook to your liking.

6. Place the cooked salmon on serving plates and divide the asparagus and grapefruit salad evenly over the top of each salmon portion.

7. Drizzle a liitle Lemon Myrtle dressing over the salad, season to taste wit the Outback Spirit Salt & Pepperberry and serve.

Ingredients:

» 2 bunches of asparagus, woody ends trimmed and halved lengthways
» Olive oil spray
» 500g fresh peas (or frozen may be used of course)
» ½ red capsicum deseeded, inner pith trimmed and finely diced
» ½ red onion , finely diced
» ½ cup fresh mint leaves , torn
» Outback Spirit Salt & Pepperberry
» ½ cup (or to taste) Outback Spirit Wild Lime Dressing

Preparation:

1. Preheat a char grill pan or BBQ grill on high. Spray the asparagus with olive oil and cook for 3-4 minutes, turning to avoid burning. Asparagus should be briht green and tender crisp. Transfer to  a bowl.

2. Cook the peas until tender and refresh under running cold water. Add to the asparagus.

3. Add the capsicum , onion and mint.

4. Season with the Outback Spirit Salt & Pepperberry and toss to combine.

5. Arrange on a serving platter and drizzle liberally with the Outback Spirit Wild Lime Dressing and serve.

Ingredients:

» 2 bunches asparagus, ends trimmed and halved crossways
» 4 chicken breast, skin off
» OS Lemon Myrtle Honey and Mustard Seasoning
» 2 crisp red apples
» ½ lemon juice
» 8 spears cooked asparagus
» ½ cup sugar snap or snow peas
» ½ cup roasted macadamias
» Rocket leaves
» ½ cup OS Lemon Myrtle Dressing
» 1 desertspoon honey

Preparation:

1. Cut each chicken breast into four pieces, lengthways and season both sides of each with the Lemon Myrtle Honey Mustard Seasoning. Place on baking paper on a baking tray and cook in a preheated moderate oven (180oC) for 15 minutes.

2. While chicken in cooking slice the apples and toss in lemon juice.

3. Lightly steam the asparagus and peas.

4. When chicken is cooked remove from oven and let cool until warm.

5. Layer the rocket, apples, asparagus , peas and chicken and drizzle with the OS Lemon Myrtle Dressing. Finish with a generous grind of Lemon Myrtle Honey Mustard Seasoning