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Recipes to celebrate organic foods


To help you celebrate Australian Organic Awareness Month we’re sharing a couple of delicious recipes.

Pulled Beef Wrap

Serves 4 | Prep 15 min | Cook 3-4 Hours


800g trimmed Cleaver’s Organic Beef Chuck Steak, cut into 5cm pieces

2 tbs olive oil

1 small red onion, halved, thinly sliced

2 tsp sweet paprika

400g can cherry tomatoes

250ml (1 cup) reduced salt beef stock

600g butternut pumpkin, peeled, cut into 3cm cubes

1 red capsicum, cut into 2cm pieces

4 wholegrain wraps, warmed

4 tbs hummus

1 cos lettuce, cut into rounds

1 large carrot, coarsely grated

6 cherry tomatoes, sliced

1 avocado, diced

1/4 cup parsley leaves


Preheat oven 130°C fan-forced. Heat 1 teaspoon oil in an ovenproof casserole dish over high heat. Add half the beef. Cook, for about 3 minutes, turning until browned all over. Remove to a plate. Repeat with oil and remaining beef.

Reduce heat to medium. Add remaining 2 teaspoons oil and the onion. Cook, stirring occasionally, about 3 minutes, until soft. Add paprika. Cook, stirring 1 minute. Add canned tomatoes and stock. Return the beef and any juices to the pan, bring to simmer. Press a piece of baking paper onto the surface and cover with a lid. Transfer to the oven. Cook for 3 hours. Remove from oven, set aside.

Increase oven 220°C fan-forced. Combine pumpkin and capsicum in roasting pan. Drizzle with remaining oil and season. Roast 30 minutes until lightly golden and tender.

Remove beef to a plate and coarsely shred using two forks. Spread wraps with hommus. Top with lettuce, carrot, roast vegetables and beef. Combine tomatoes, avocado and parsley, spoon over beef. Serve.

TIP: If you don’t have an ovenproof casserole dish suitable for both stovetop and oven, cook step 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven.

Smoked Chicken Pappardelle Pasta

Serves 2 – 3


1 pack Cleaver’s Organic Smoked Chicken

150g Pappardelle pasta

1 bunch green asparagus

1 small zucchini

100gm peas

25ml extra virgin olive oil – cold pressed

1 clove garlic – crushed

75ml white wine – Chardonnay or Sauvignon Blanc

140ml pure cream

Salt flakes

Cracked black pepper

50g Pecorino or Parmesan cheese


Place a pot of water (with a pinch of salt) on the stove (high heat) and cook the pasta when it comes to a boil.

While water heats, cut the smoked chicken into strips and slice the vegetables ready for the cooking process. 

In a frypan over a medium heat sauté the whole garlic in olive oil gently until starting to colour and carefully add the white wine to arrest cooking process. It is important to reduce the wine by at least half before adding the cream to the same pan.

Strain off pappardelle pasta.

Add vegetables and chicken to sauce (adjust seasoning & remove whole garlic clove) and cook for 2-3 minutes before adding hot pasta to pan and stirring through.

Serve into bowls and finish with cracked pepper, cheese and herbs.

Dukkah Crusted Lamb Loin Chops with Watermelon Salad

Serves 4 | Prep 10 min | Cook 15 min


8 Cleaver’s organic lamb loin chops

2 tbsp olive oil

1/4 cup dukkah

80g baby salad leaves

300g seedless watermelon, rind removed, chopped

2 Lebanese cucumbers, roughly chopped

1/2 cup pitted kalamata olives, halved

Zest and juice of 1 lemon +extra wedges, to serve

100g feta cheese, crumbled

Mint leaves, steamed chat potatoes, to serve


Brush lamb with half the oil and sprinkle with dukkah. Season. Heat a char-grill pan or barbecue over medium-high heat and cook chops for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.

In a large bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Season and toss to coat. Top with feta cheese and sprinkle with mint leaves.

Serve lamb chops with salad, potatoes and lemon wedges, if desired.


Lamb cutlets or leg steaks would also work well in this recipe.

Ensure you rest the lamb to lock in juices and maximise tenderness.

Dukkah is an Egyptian mix of roasted nuts, seeds and spices blended together – available in the herb and spice aisle of the supermarket.

Recipes and images courtesy of Cleaver’s Organic |

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