MOSMAN

STORE HOURS:
Monday - Friday 7am-6pm
Saturday & Sunday: 7am-2pm

Phone: (02) 9969 3372

Our Recipes

Here you will find cooking instructions for our semi-prepared meals.

Treat yourself to cooking made easy, with the most delicious of results.


Chicken

Chicken Curry

Add 1/2 cup of coconut milk or liquid to the curry. Bring to the boil, then simmer for 45 minutes.​

Chicken Kiev

Spray with olive oil and bake for 35 minutes at 180 C. Panfry gently for 20 minutes turning regularly.

Tuscan Chicken

Pan fry in a little olive oil until brown on all sides. Add 1/2 a cup of water, cover, and simmer gently for 30 minutes. Remove chicken and keep warm while you reduce the sauce in the pan.


Veal

Veal Shoulder with Pancetta, Garlic & Thyme

Brown veal on all sides in oil. Add 3/4 cup dry white wine and bring to the boil.
Cover and turn down to low heat and simmer gently for 1 1/2 to 2 hours.
Remove veal and cover while you reduce the pan juices. Slice veal to serve.

Veal Involtini with Prosciutto & Parmesan

Brown veal on all sides in oil. Season lightly and add 1/2 cup dry white wine and bring to the boil. Reduce heat and cook gently for 10 minutes uncovered, stirring occasionally, until sauce thickens. Serve veal with string removed and some of the cooking juices.

Garlic & Thyme Veal Loin

Preheat oven to 180 C. Bake for 20-25 minutes. Remove from oven, cover and rest for 10 minutes before serving.


Pork

Pork Fillet Wrapped in Pancetta

Place fillet on bed of thinly sliced apple in baking tray. Drizzle with olive oil. Bake for 12-15 mins in 220C oven. Remove fillet from oven, wrap in foil and rest for 10 mins.
Slice thinly and serve with apple.


Lamb

Lamb Curry

Add 1/2 cup of coconut milk or liquid to the curry. Bring to the boil, then simmer for 90 minutes.

Mediterranean Lamb Loins

Cook at 200 C for 20-25 minutes. Remove from oven, cover and rest for 10 minutes before slicing.

Parmesan & Basil Lamb Fillets

Cook at 200 C for 20-25 minutes. Remove from oven, cover meat and rest for 10 minutes before slicing.