Posts Tagged ‘recipes’

Easy One Pot Casserole Recipe

Wednesday, April 9th, 2014

This is one of our favourite as well as easiest casserole dinners, the ‘One Pot Casserole’ Recipe is delicious and just perfect for the cooler months of Winter.


One Pot Casserole Recipe


1kg diced beef *
1 onion, diced
2 celery sticks, sliced
2 carrots, diced
3 potatoes, peeled and cubed
1 tbsp plain flour
3 cups beef stock
1/4 cup tomato paste
1-2 bay leaves, fresh or dried
4 sprigs fresh thyme, or rosemary as a substitute

*Chuck, gravy, topside or blade beef are the best cuts for casseroles. Just remember to keep your beef cut of choice, consistent in size, for example 3cm cubes


1. Preheat the oven to 180’c. Cut beef into 3cm cubes then season with salt, pepper and 2 tbsp oil. Heat a fry pan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.

2. Reduce heat in the pan and add a little oil. Lightly fry onion, celery and carrots for 1-2 minutes, stirring occasionally.

3. Sprinkle in the flour and stir til vegetables are all coated. Gradually pour in stock, tomato paste, stirring well. Add potatoes and herbs, stir until the mixture boils.

4. Add vegetable mixture to the casserole dish, stirring to combined altogether.  Cover the casserole dish, place in oven and cook til the beef is tender. Stir every 40 minutes and add water if needed (just to keep ingredients covered with liquid)

5. Suggested cooking times for different beef cuts;
Chuck or gravy beef – 2 to 2 1/2 hours
Topside, round or blade – 1 to 1 1/2 hours


Rum, Raisin And Chocolate Slice Recipe

Wednesday, April 9th, 2014

We just love the combination of rum and raisin especially when paired with chocolate! Try this beautiful “Rum, Raisin and Chocolate Slice” recipe at Christmas or Easter.

Rum, Raisin and Chocolate Slice

1/2 cup (75g) coarsely chopped raisins
2 tablespoons dark rum, warmed
150g milk eating chocolate, chopped coarsely
2 teaspoons vegetable oil
1/4 cup (60ml) cream
200g dark eating chocolate, chopped coarsely

1. Combine the raisins an rum in a bowl. Cover, and let it stand for 3 hours or over night.
2. Grease a bar cake pan, preferably 8cm x 25cm; line base and two long sides with foil, extending foil over the long sides.
3. Stir half of the milk chocolate and half of the oil in small heatproof bowl over small saucepan of simmering water until smooth; spread mixture over base of pan. Refrigerate for about 10 minutes or until set.
4. Combine cream and dark chocolate in small saucepan, stir over low heat until smooth. Stir in raisin mixture, spread over chocolate base; refrigerate for 20 minutes or until set.
5. Stir remaining milk chocolate and oil in a heatproof bowl over a saucepan of simmering water until smooth; spread over raisin mixture. Refrigerate for about 40 minutes or until set; remove from pan before cutting.


Simon’s Guide To Casseroles

Thursday, March 20th, 2014

When it comes to Autumn and Winter, we cannot go past a slow-cooked casserole and how could we with the wonderful smells that fill the house during the day, the ease of cooking and delicious flavour on the table that very night. Read on for our guide to casseroles.


Casserole, French for “saucepan”, refers both to the meal as well as the dish it is cooked in. A casserole dish is deep, ovenproof with a tight fitting lid. The heat surrounds the dish making the food cook evenly throughout, not just from the bottom up.

It’s a classic meal that is perfect for all as it’s time and budget friendly. Casseroles require next to no effort for preparation, use cheaper cuts of meat that when slow cooked turns into the most tender, hearty and flavoursome meal.

Our top tips for casseroles are;

1. Cut to size – cut all your ingredients such as meat and vegetables into similar sizes to ensure they cook evenly.

2. Know your cuts – Lamb; shank, neck chop, chump. Beef; flank steak, chuck, rump roast, topside. Pork; belly, diced pork shoulder, forequarter chops. Chicken; diced, wings, drumsticks. Veal; Osso Bucco.

3. Coating – coat the meat in flour just before cooking. Don’t coat too early as the meat will absorb the flour and ruin the texture. Coating the meat in flour will thicken the casserole sauce later.

4. Batch work – brown meat in batches separately before adding vegetables, herbs or liquids. If you add too much in at once, it will cook in it’s own juices and become tough.

5. Fill it up –  be sure to add plenty of extras other than meat such as onion, carrot, potato, celery, sweet potato, bacon even prosciutto. Add quickly cooked produce such as beans or peas towards the end of cooking to avoid mushiness and lack of flavour. Add liquids like stock, wine, and tinned tomatoes.

6. Cover up – put the lid on the casserole and bake in oven according to your recipe. Remember, cook gently for tender meat.


Easter Entertaining Ideas

Saturday, March 8th, 2014

Easter is upon us yet again which gives us another opportunity to host a get together with family and friends over the long weekend. Much like Christmas, the thought of Easter Entertaining can be frightening. Let Simon’s take the pressure off you, read on for our Easter Entertaining Ideas.

Planning ahead is the best way to get on top of your Easter entertaining. A great starting point is to get out a pen and paper then read through this post, making a list of ideas of what you’d like on your Easter menu to include and also what you don’t want to do. For example, why not skip lunch and have a brunch instead. You can begin cooking the day before the event and still have the morning of, for preparation, leaving the afternoon free for relaxation. If lunch is more your thing, why not make it a late laid back BBQ.

Good Friday is the one day of the year where seafood is a must-have, with even many non -religious people, preferring not to eat red meat and settling on seafood instead. Who can blame you? There is nothing better than salt and pepper squid, creamy garlic prawns or crispy skin salmon! Having seafood does require some planning though as a majority of stores are closed Good Friday. Be sure to check out Simon’s range of Seafood, such as Noosa Seafood, Harris Smokehouse Salmon and Segreti’s Seafood Antipasto range.

Easter is well known for it’s sweet treats. Easter eggs, chocolate bilbies and hot cross buns, what more could the kiddies ask for?! Simon’s has an amazing Easter egg display, be sure to check in when you are next in store as the display begins early and is best-in-best-egg!

Easter Sunday is fast becoming the traditional family feast over roast lamb. Why not give this Easter Sunday a twist, try BBQ grilled lamb chops or slow cooked lamb shanks. Which then brings us to Easter sides! Yummy lemon roasted potatoes, garlic rosemary sweet potatoes or dutch carrots marinated in honey, there is a endless amount of ideas for salads or vegetables for side dishes this Easter.

We hope we have taken some pressure off you and helped you begin your Easter Entertaining Ideas.

Click here for our Roast Lamb recipe.

Click here for more information on our Noosa Seafood range.

What is Acai Berry

Friday, January 31st, 2014

What is Acai & why do people love it?

Acai (pronounced as-sigh-eee) is a deep purple berry originating from the Amazon forest of Brzail. It has an incredibly fresh, naturally sweet delicious taste. Almost like a blend of berries and dark chocolate. It has the essential fatty acids like Omega-6 and Omega-9. Is Rich in antioxidants and vitamins.

How to eat Acai?

Did you skip breakfast this morning or need an afternoon pick-me-up? Want something that’s refreshing and re-fueling after a big workout at the gym? Well an Acai Smoothies might just be the thing for you! Our favourite Acai Smoothie Recipe;

  • 100g frozen Acai Berry
  • 1 tbsp Cacoa Powder
  • 1 cup Coconut Milk
  • 1/3 Strawberries or Blueberries
  • 1 Banana *Add more for extra sweetness
  • Blend & serve! It’s that easy!

Prefer something alittle more filling? Perhaps a new breakfast routine? Why not try an Acai Bowl.

  • Blend – In a blender add fruit juice for a tropical taste or milk such as coconut or soy, for a creamier flavour to 100g of Acai Berry. Add chopped fruit, yoghurt for a thicker texture.
  • Pour – In Summer, the Acai blend will melt quickly, add some chopped fruit to the bottom of your bowl to prevent melting.
  • Top – Our favourite part! Use chopped nuts or cereals for a breakfast vibe. Fresh fruits like blueberries, strawberries, raspberries, bananas, kiwifruit or mango. Have a sweet tooth? Why not add some coconut shreds, cacao drops, a drizzle of honey or even chocolate coated fruit!

Acai Berry is available in 1kg tub or 200g portions from Simon’s Gourmet Gallery, Chapel Hill Brisbane.

Acai Berry Bowl

Simon’s Favourite Meals: Easy Dinner Recipe #3 Fillet Mignon

Friday, July 27th, 2012


Here’s the third part of our Simon’s Favourite Meals: Easy Dinner Recipe series–simple, fuss-free meals put together by our staff at home using the fresh ingredients from our store. The fillet mignon recipe may seem too simple to be true…but this is one of our Manager’s favourite meals to put together after a long day at Simon’s Gourmet Gallery.



Fillet Mignon–a beautiful eye fillet steak wrapped with bacon, seasoned with pepper and mild American mustard. Available at our butcher department at Chapel Hill

1 pack of prepped roast vegetables–available at our produce department fridge



1. Bake fillet mignon for 25 minutes at 180°C (conventional)
2. Roast a pack of  our Gourmet Roast Vegetables for approximately 25 – 30min at 180°C (conventional)

Cheeky recipe variation: scrap off the mustard before baking and top with your favourite sauce (mushroom, smokey steak, barbecue, etc) when serving to change up the flavours– just so you can repeat the dish and introduce new flavours to the table!


More easy dinner recipes



Simon’s Favourite Meals: Easy Dinner Recipe #2 Thai Red Curry Noodles with Green Apples and Pineapples

Friday, July 27th, 2012

Next up on our Simon’s Favourite Meals: Easy Dinner Recipe series, featuring easy, fuss-free meals which our staff members often put together at home, is Thai red curry noodles with green apples and pineapples using Marion’s Kitchen Thai Red Curry Paste by Marion Grasby from Masterchef 2010, series 2 and Masterchef All Stars Australia 2012.



Marion’s Kitchen Thai Red Curry Paste
Lean chicken strips
Fresh Thai basil or mint (for garnishing)
½ Red capsicum
½ zucchini
1 handful of cubed pineapples
1 handful of Granny Smith green apples
Vermicilli noodles (or jasmine rice)




1. Follow the step-by-step instructions on Marion’s Kitchen Thai Red  Curry Paste. The curry paste kit comes with coconut milk, fish sauce, bamboo shoots and dried herbs

2. Add pineapple, apple, capsicum and zucchini after adding the meat

3. Serve in a bowl with vermicelli noodles (or jasmine rice)


More recipes

Osso Bucco Recipe

Friday, July 27th, 2012

Simon’s Gourmet Osso Bucco Recipe

In this post, our Head Butcher shares his all-time favourite Osso Bucco recipe using ingredients from our gourmet butcher and grocer store. Enjoy!




1.5 kg Osso Bucco veal
1 large brown onion (finely diced)
4 cloves of garlic (finely diced)
1.5 litres Moredough veal/beef stock
1 tin diced tomato
1 red capsicum (finely diced)
3 bay leafs
Jacket potatoes


1. In a heavy base fry pan, melt butter, enough to just cover bottom of pan


2. Roll osso in flour, season with salt and pepper, brown all sides in pan


3. In a separate casserole dish, line the bottom with hard vegetables (potatoes, pumpkin and cauliflower) enough to make a good base, place browned osso on  top


4. In the same pan, add cooking oil and cook the onions.  Add garlic and cook until light in colour. Put in the bay leaves and capsicum. Cook for three minutes, add tomatoes and fresh basil, top up   casserole dish with stock until all the contents are nearly covered. Cover with lid or alfoil and slow roast at 180°C for at least two hours.


Tip: The longer and the slower the roasting time, the more flavoursome the dish will become
Osso Bucco Recipe