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RECIPES

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Here are some tasty recipes that will bring the Enterprise taste and quality to your home.

NO PORK PASTA

SERVES: 4
PREPARATION TIME: 10 Mins
COOKING TIME: 30 Mins

  • Enterprise No Pork Viennas or Enterprise No Pork Polony
  • Fatti’s & Moni’s Pasta Quills (Penne Pasta)
  • All Gold Tomato Puree
  • All Gold Chopped Peeled Tomatoes

INGREDIENTS:

  • Enterprise No Pork Viennas or Enterprise No Pork Polony, cubed (about 250g or to liking)
  • 500g Fatti’s & Moni’s Penne Pasta (Pasta Quills), follow pack instructions for cooking
  • ¼ cup oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 x 410g can All Gold Chopped Peeled Tomatoes
  • 1 x 215g All Gold Tomato Puree
  • ¼ cup flat-leaf Italian parsley, chopped
  • 8 fresh basil leaves, chopped
  • Salt and freshly ground black pepper to taste

METHOD:

  1. Heat the oil in a large frying pan.
  2. Add the onion and garlic and fry over medium heat until the onions are very soft. About 8 minutes.
  3. Add the chopped carrot and fry for a further 5 minutes.
  4. Raise the heat to high and add cubed Enterprise Viennas or Enterprise Polony and fry for a few minutes.
  5. Add All Gold Chopped Peeled Tomatoes, All Gold Tomato Puree, parsley and basil, and cook over medium heat for about 10 minutes until the sauce thickens.
  6. Season with salt and pepper to taste. Serve separately with pasta or mixed into the pasta.
Enterprise Cheesy Garlic Polony Pull-apart

A cost-effective and creative entertainment idea that’s perfect for hosting and your friends and family will love it!

Ingredients:

  • 13-15 slices of Albany white bread
  • 12-14 slices French polony, fried
  • 3 cups mozzarella, grated
  • 3/4 cup melted butter
  • 1 1/2 tbsp dried Italian/mixed herbs
  • 4 cloves garlic, crushed
  • Fresh parsley, chopped

Method:

  1. Preheat oven to 180°C.
  2. Line a rectangular loaf tin with baking paper and set aside.
  3. Cut the crusts off the bread slices.
  4. In a small bowl, whisk together the melted butter, dried herbs and crushed garlic. Brush the slices of bread on both sides with the garlic butter mixture.
  5. Stack up a slice of bread, polony and then grated cheese. Repeat until you have enough height to fit snugly into the pan.
  6. Carefully press the stack into the pan. Drizzle over any leftover garlic butter then top with the remaining grated cheese.
  7. Bake for 20-25 mins until cheese is melted & golden.
  8. Remove from the oven and garnish with chopped parsley.

Serve and ENJOY!

Vienna Stir-fry

SERVES: 6
PREPARATION TIME: 10 Min
COOKING TIME: 15 Min

  • Enterprise No Pork Viennas
  • Koo Pineapple Pieces
  • Tastic Long Grain Parboiled Rice (White or Wholegrain)

Ingredients:

    • Enterprise No Pork Viennas, sliced at an angle (about 500g or to liking)
    • Tastic Long Grain Parboiled Rice (White or Wholegrain), follow pack instructions for cooking
    • 15ml oil
    • 1 medium onion, thinly sliced
    • 2 garlic cloves, peeled and coarsely chopped
    • 1 carrot, cut into thin strips
    • 1 red or green pepper, seeded and cut into strips
    • ¼ cabbage, shredded
    • 100g green beans, sliced in half lengthwise
    • 1 x 220g can Koo Pineapple Pieces, drained and liquid reserved
    • 15ml lemon juice
    • 2 teaspoons cornflour
    • Salt and freshly ground black pepper to taste

Method:

  1. Heat the cooking oil in a large, shallow heavy-based saucepan.
  2. Add the onion and garlic and fry over medium heat until soft, about 5 minutes.
  3. Add the carrot, red pepper, cabbage and green beans and fry for 2 to 3 minutes.
  4. Add Enterprise No Pork Viennas and fry for another few minutes.
  5. Add the pineapple pieces.
  6. Mix the reserved pineapple juice with the lemon juice and cornflour, add to the pan and allow the mixture to simmer for 3 minutes, stirring constantly until sauce has thickened.
  7. Season to taste and serve on a bed of Tastic Long Grain Parboiled Rice (White or Wholegrain).
NO PORK PASTA

SERVES: 4
PREPARATION TIME: 10 Mins
COOKING TIME: 30 Mins

  • Enterprise No Pork Viennas or Enterprise No Pork Polony
  • Fatti’s & Moni’s Pasta Quills (Penne Pasta)
  • All Gold Tomato Puree
  • All Gold Chopped Peeled Tomatoes

INGREDIENTS:

  • Enterprise No Pork Viennas or Enterprise No Pork Polony, cubed (about 250g or to liking)
  • 500g Fatti’s & Moni’s Penne Pasta (Pasta Quills), follow pack instructions for cooking
  • ¼ cup oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 x 410g can All Gold Chopped Peeled Tomatoes
  • 1 x 215g All Gold Tomato Puree
  • ¼ cup flat-leaf Italian parsley, chopped
  • 8 fresh basil leaves, chopped
  • Salt and freshly ground black pepper to taste

METHOD:

  1. Heat the oil in a large frying pan.
  2. Add the onion and garlic and fry over medium heat until the onions are very soft. About 8 minutes.
  3. Add the chopped carrot and fry for a further 5 minutes.
  4. Raise the heat to high and add cubed Enterprise Viennas or Enterprise Polony and fry for a few minutes.
  5. Add All Gold Chopped Peeled Tomatoes, All Gold Tomato Puree, parsley and basil, and cook over medium heat for about 10 minutes until the sauce thickens.
  6. Season with salt and pepper to taste. Serve separately with pasta or mixed into the pasta.
Chicken Vienna Pesto Pasta

INGREDIENTS:

    • 1 tub of fresh Basil Pesto
    • 3/4 packet of dried pasta shells or spirals
    • 6 Enterprise Chicken Viennas sliced
    • 1 round of Feta Cheese
    • Salt to taste
    • Olive oil

METHOD:

  1. Bring a pot of salted water to the boil.
  2. Add in your pasta once boiling.
  3. Grill or fry the sliced Enterprise Chicken Viennas in a little olive oil until lightly browned and set aside until the pasta is cooked.
  4. Drain the cooked pasta, mixing in a tub of fresh Basil Pesto, grilled Viennas and crumbled Feta Cheese and serve.
Enterprise on-the-go breakfast muffins

This is a creative way to reimagine breakfast on the go.

Ingredients:

  • 1 pack Enterprise Vienna’s
  • 6 slices of white Albany bread
  • 6 slices of Enterprise bacon, cooked
  • 1 cup of tomatoes, chopped
  • 1 cup of mixed peppers, chopped
  • 2 cups of cheese
  • 6 eggs
  • Parsley, to garnish

Method:

  1. Cut the crusts off of 6 slices of bread and flatten slightly with a rolling pin.
  2. Place 1 slice of bread into each cup of a greased muffin tray, pressing it into the sides of the cup.
  3. Line the slice of bread with a spoonful of tomatoes and peppers, a slice of cooked bacon, chopped Vienna’s, cheese and crack an egg on top.
  4. Bake at 180°C for 15 minutes or until the egg is cooked through.
  5. Serve the breakfast cup topped with chopped parsley.

ENJOY!

Butternut and Enterprise bacon pasta

Ingredients:

  • 500 g Fattis & Monis pasta
  • 15 ml Olive oil
  • 15 ml Butter
  • 250 g Enterprise diced bacon
  • 45 ml Golden Cloud self raising flour
  • 500 ml Milk
  • 500 g Butternut, cubed and boiled until done but not mushy
  • 150 g White cheddar cheese, grated
  • salt and freshly ground pepper

Method:

Boil the pasta until just done but still firm. Drain, reserving 60 ml (1/4 c) of the cooking liquid. Heat the oil and butter in a saucepan and fry the bacon until crisp. Sprinkle the flour over and stir through. Add the milk gradually while stirring briskly. Simmer until the sauce has thickened. Stir in the butternut, half the cheese, the pasta and the reserved pasta liquid. Season with salt and pepper. Preheat the oven grill. Transfer the pasta to an ovenproof dish and sprinkle the rest of the cheese over. Place under grill until the cheese starts to bubble and is just turning brown.

Cheesy Bacon Egg Muffins

INGREDIENTS:

    • 4 courgettes diced
    • Half a punnet of mushrooms sliced
    • Half a packet Enterprise Bits’O Bacon
    • 1 cup grated cheddar cheese
    • 1/4 cup milk
    • 8 eggs
    • 1 small red onion diced finely

METHOD:

  1. Pre-heat the oven to 190ºC. Lightly spray the muffin pan.
  2. Fry the Bits’O Bacon, onion, zucchini and mushrooms in a little olive oil until lightly browned and then divide the mixture into the muffin pan.
  3. Beat the eggs and milk, add seasoning and pour on top of the cooked veg and bacon.
  4. Sprinkle grated cheese and bake in the oven for 15 minutes.
  5. Let it cool for a few minutes in the pan before removing and moving to a wire rack.
  6. These are perfect for a quick breakfast, lunch box filler and freeze really well in a Ziplock bag.
Enterprise toad in the hole

Ingredients:

  • 750 ml Golden Cloud flour (plain or self-raising)
  • Good pinch of salt
  • 3 Eggs
  • 750 ml Milk
  • 12 Enterprise pork sausages
  • Gravy and KOO canned peas, to serve

Method:

Preheat oven to 220C. Sift flour and salt into a bowl, and make a well in the center. Lightly beat eggs and pour into the well. Gradually draw in flour, mixing with a spoon, and then gradually add milk, stirring all the while to ensure a smooth, lump-free mixture. Once all the ingredients have been incorporated, beat vigorously until the mixture becomes noticeably lighter and bubbles, with the consistency of single cream. Cover and put to one side.

Prick sausages to prevent them from bursting, then fry them all over in a frying pan for 5 minutes, or until the fat has run. Don’t let them brown as they are being cooked again. Use some of the fat to grease a large baking or roasting pan, then put the pan into a preheated oven so that the fat is heated in the pan. Alternatively, cook the sausages in the oven in the roasting pan for 5 minutes and then drain away some of the fat.

Put the sausages in the hot roasting pan and pour the batter over the sausages. Return it to the oven and bake for 35 to 40 minutes without opening the oven door; the batter should be golden brown and well risen. Serve immediately with gravy and peas.

Chicken Vienna Pesto Pasta

INGREDIENTS:

    • 1 tub of fresh Basil Pesto
    • 3/4 packet of dried pasta shells or spirals
    • 6 Enterprise Chicken Viennas sliced
    • 1 round of Feta Cheese
    • Salt to taste
    • Olive oil

METHOD:

  1. Bring a pot of salted water to the boil.
  2. Add in your pasta once boiling.
  3. Grill or fry the sliced Enterprise Chicken Viennas in a little olive oil until lightly browned and set aside until the pasta is cooked.
  4. Drain the cooked pasta, mixing in a tub of fresh Basil Pesto, grilled Viennas and crumbled Feta Cheese and serve.