Our Recipes

Smokehouse Meatball Sub with Caramelised Onions, Cheese & Pesto

Juicy smokehouse meatballs, sweet caramelised onions, melted smoked cheddar, and fresh pesto.

Ingredients (Serves 4)

• 500g beef mince
• 1 white onion, diced
• 1 white onion, sliced
• 4 sourdough subs
• 3 tbsp pesto
• Smoked cheddar cheese slices
• 2 tbsp Lumberjaxe Smokehouse Beef Seasoning
• Lumberjaxe Smokehouse Pepper Sauce
• Olive oil
• Salt & black pepper

Method

1. Make the Meatballs

In a bowl, combine the beef mince with the diced onion and Smokehouse Beef seasoning. Mix well and roll into golf ball-sized meatballs.

2. Cook the Meatballs

Heat a drizzle of olive oil in a frying pan over medium-high heat.

Cook the meatballs for 10–12 minutes, turning regularly, until browned all over and cooked through.

3. Caramelise the Onions

In a separate pan, add a little olive oil and cook the sliced onions over low heat for 15–20 minutes, stirring occasionally, until soft, golden, and caramelised.

4. Build the Subs

Slice open the sourdough subs and spread pesto along the base.

Add the cooked meatballs, spoon over the caramelised onions, drizzle with Smokehouse Pepper Sauce, and top with smoked cheddar slices.

5. Melt & Serve

Place the subs under a hot grill for 2–3 minutes until the cheese is melted and bubbling.

Serve hot with extra pepper sauce on the side.

Ingredients (Serves 4):

• 400g rigatoni pasta
• 2 ribeye steaks
• 2 tbsp Lumberjaxe Cowboy Butter Seasoning
• 2 tbsp olive oil
• 50g butter
• 150ml double cream
• 75g parmesan cheese, finely grated
• Juice of ½ lemon
• Salt & black pepper
• Fresh parsley (optional, for garnish)

Method

1. Cook the Pasta

Bring a large pan of salted water to the boil and cook the rigatoni until al dente according to packet instructions.

Reserve a mug of pasta water before draining.

2. Season & Cook the Steak

Pat the ribeye steaks dry and coat with olive oil and Cowboy Butter seasoning.

Heat a frying pan until smoking hot and cook the steaks for:

• 2–3 minutes per side for medium-rare
• 3–4 minutes per side for medium

Rest the steaks for 5–10 minutes before slicing thinly.

3. Make the Cowboy Butter Sauce

Using the same pan, lower the heat and add the butter.

Stir in an extra teaspoon of Cowboy Butter seasoning, the double cream, parmesan, and lemon juice. Mix until smooth and glossy.

Add a splash of reserved pasta water if needed to loosen the sauce.

4. Combine

Add the cooked rigatoni to the sauce and toss until fully coated.

Top with the sliced ribeye steak and finish with extra parmesan and fresh parsley if using.

Serve immediately while hot and creamy.

Ingredients (Serves 4):

• 700g boneless skinless chicken thighs
• 500g baby potatoes, halved
• 2 red onions, cut into wedges
• 2 red bell peppers, sliced
• 150g chorizo, sliced
• 2 tbsp Lumberjaxe Hot Buffalo Seasoning
• 2 tbsp olive oil
• 1 tbsp honey
• 100g feta cheese, crumbled
• Fresh chives, finely chopped

Method

1. Prep the Tray Bake

Preheat the oven to 200°C / 180°C fan / Gas Mark 6.

Add the baby potatoes, red onions, peppers, and chorizo to a large baking tray. Drizzle with half the olive oil and season lightly with salt.

2. Season the Chicken

In a bowl, coat the chicken thighs with the remaining olive oil, Hot Buffalo seasoning, and honey until evenly covered.

Place the chicken on top of the vegetables and chorizo.

3. Roast

Cook in the oven for 35–40 minutes, turning the potatoes halfway through, until the chicken is golden and cooked through and the potatoes are crispy on the edges.

4. Finish & Serve

Remove from the oven and scatter over the crumbled feta and fresh chives.

Serve straight from the tray while hot and crispy.

Enjoy cookin' up good times!