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Back to School Meals in under 30 minutes

Julie Meek's San Choy Bau (Serves 4)


  • 500g pork mince
  • 6 spring onions, sliced
  • 2 cloves of garlic, crushed
  • 1 small piece of ginger, peeled and chopped
  • 1 stick celery, sliced thinly
  • 1 medium red capsicum, diced
  • 100g mushrooms, diced
  • 1 tsp cornflour
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon chilli sauce
  • 1 tablespoon rice wine vinegar
  • 1 cup bean shoots
  • Large ice-berg lettuce leaves, washed


Spray a large fry pan with cooking oil and cook pork on medium high heat using a wooden spoon to break up the pork. Remove and set aside. 

Place all vegetables into the frypan and stir-fry until softened. Return the pork to the pan and mix well.

Mix all the sauces and cornflour together in a small bowl and add to the pork mixture with the bean shoots.

Use the lettuce leaves as cups and place pork mixture inside each cup with some steamed rice.


Julie Meek's Quick Pork Sausage Pasta (Serves 4)


  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 1 x 375g jar of your favourite tomato-based pasta sauce
  • 1 x 440g can diced tomatoes
  • 500g pork sausage
  • 500g packet of spaghetti or other pasta 


Remove the casing from the sausages, divide each sausage into three and roll the sausage meat into meatballs. Fill a medium saucepan with water, bring to the boil and cook pasta according to the directions on the packet.

In a large frypan, sauté the onion and garlic with a little olive oil until translucent and then add the pork meatballs.  Stir-fry until browned.

Turn the heat to low and add the pasta sauce and diced tomatoes.  Simmer on low for 15 minutes.

Spoon sauce over cooked and drained pasta and sprinkle with a little fresh parmesan cheese. Serve with your favourite salad or steamed green vegetable.


Citrus and Honey Snapper (serves 3-4)


  • 300g Blue Spot Emperor Fillets
  • 1 tbsp olive oil
  • Zest from 1/2 lemon
  • 1 tbsp lemon juice
  • 1/4 cup freshly squeezed orange juice
  • 2 tsp Bidjaronning Raw Honey
  • Handful fresh parsley


Combine olive oil, lemon zest and juice, orange juice and Bidjaronning Honey into a dish. Add the snapper fillets and turn the fish through the marinade. Marinate in the fridge for 5 minutes.

Heat a dash of olive oil in a frying pan. Add the fish and save the marinade.

Cook the fish for 7-8 minutes over a medium heat, turning once during cooking. The cooking time will depend on the thickness of the fish fillets.

Transfer the fish to plates. Pour the reserved marinade into the pan. Bring to the boil and allow to reduce a little before pouring over the fish.  Sprinkle with chopped parsley and serve with your favourite vegetables.


Char siu pork mince with broccolini (serves 6)


  • 500g Dirty Clean Food pork mince or beef mince
  • 2 cups (400g) medium-grain rice
  • 1 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 2 tsp grated ginger
  • 1/2 cup (125ml) Chinese rice wine or dry sherry
  • 2 tbs brown sugar
  • 1/3 cup (80ml) char siu sauce
  • 2 tbs dark soy sauce
  • 1 bunch broccolini, trimmed, blanched
  • 1/2 cup (75g) unsalted roasted peanuts, chopped
  • 1 long red chilli, seeds removed, finely shredded


Cook the rice according to the cooking instructions on the packet.

Heat the oil in a large frypan over medium-high heat. Add the garlic and ginger, and stirfry for 5 seconds or until fragrant. Add the pork and stirfry for 3-4 minutes until no longer pink. Add the wine, brown sugar, char siu and dark soy sauces, and toss to combine. Add the broccolini and stirfry for a further 2 minutes or until the broccolini is just tender.

Serve with rice and garnish with chopped peanuts and shredded chilli.


Chilli Beef with Avocado (serves 4)


  • 500g Dirty Clean Food beef mince
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 400g can chopped tomatoes
  • 1/2 cup (125ml) beef stock or water
  • 2 tbsp tomato paste
  • 1 tbsp cocoa powder
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 420g can red kidney beans, rinsed, drained
  • 2 avocados
  • Steamed white long grain rice, to serve
  • Red onion thinly sliced, to serve
  • Coriander springs, to serve
  • Corn chips, to serve


Heat olive oil in a large frypan over medium-high heat. Add onion and cook for 2-3 minutes until soft. Increase heat to high, then add beef mince and cook, stirring, for 4-5 minutes until browned. Reduce heat to medium, then stir in the tomato, stock, tomato paste, cocoa, chilli powder and oregano, and simmer for 15 minutes. Add kidney beans and cook for 5 minutes or until heated through.

Meanwhile, halve the avocados, remove the stones and peel.

Divide the rice among serving bowls and top with avocado halves. Top with chilli beef, and garnish with onion and coriander. Serve with corn chips.



Asian Beef Bowl (serves 4)



  • 1 tbsp Hoisin Sauce
  • 2 tbsp Oyster Sauce 
  • 1 tbsp Chinese cooking wine or rice wine
  • 2 1/2 tbsp dark soy sauce
  • 2 tsp white sugar
  • 1/2 tsp sesame oil
  • 1/4 tsp pepper


  • 500g Dirty Clean Food beef mince 
  • 1 tbsp oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1/2 cup shallots 
  • Sesame seeds, optional


Mix Sauces together in a bowl

Heat oil in a large fry pan over high heat. Add garlic and onion, cook for 1 minute or until onion starts browning.

Add beef and cook, breaking it up as you go.

Once the beef is browned, add Sauces. Cook for a further 2 minutes, or until Sauce has evaporated and beef is cooked. If you want the beef cooked more, add a splash of water and keep cooking.

Stir through shallots, then serve over rice, garnished with more shallots and sesame seeds, if desired. Or for a low carb, low cal option, try Cauliflower Rice.


Quick and Easy Lamb Wraps


  • 400g Dirty Clean Food lamb backstrap 
  • 1 tbsp Mexican seasoning
  • 4 tortillas, warmed
  • Sour cream
  • Shredded lettuce
  • A few halved cherry tomatoes
  • 1 avocado
  • ½ a small red onion, finely diced
  • Juice of one lime
  • ¼ cup coriander leaves, roughly chopped


Preheat barbecue to hot. Brush lamb with oil and rub in seasoning.

Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for 3 minutes.

To make the guacamole, smash the avocado and mix with the onion, coriander and lime juice.

Slice lamb and serve on tortillas with lettuce, tomatoes, guacamole and sour cream.



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