kitchen, bathroom & laundry blog
June 5, 2018

Warm up this winter with recipes from Falcon

The temperature might be dropping but we’re warming up with these delicious recipes courtesy of our friends at Falcon.

Roasted Cauliflower with Pear Couscous and Feta. Image via Falcon.

Prep & Cook Time: 55 mins

Serves: 6-8 people


  • 1 head of cauliflower, cut into small florets
  • 2 tbsp olive oil
  • 1 cup (150 gm) Pearl couscous
  • 50gm unsalted butter
  • 10 sage leaves
  • 2 garlic cloves, finely chopped
  • 1 tbsp coriander seeds, toasted and ground
  • Juice of 1 lemon
  • 50 gm flaked almonds, toasted
  • 100 gm feta
  • Sea salt and freshly ground black pepper


  • Preheat oven to 180°C Fan Oven function.
  • Coat the cauliflower with the oil, season with salt and pepper and spread out on a baking tray, roast for 25-30 minutes until golden and cooked.
  • Meanwhile, cook the pearl couscous in salted boiling water for about 5-7 minutes until tender, drain and set aside.
  • In a large frypan over high heat, melt the butter until foaming and nut brown (1-2 minutes) add the sage and stir gently until crisp, remove the sage and set aside.
  • Reduce the heat to medium, add the garlic and coriander, cook for 30 seconds, then add the cauliflower, couscous, lemon juice, almonds and stir to coat everything well, season with salt and pepper.
  • Transfer to serving plate, top with sage leaves and crumbled feta and serve.

Spanish Chicken With Almonds And Saffron. Image via Falcon.

Prep & Cook Time: 1hr 35mins

Serves: 6 people


  • ⅓ cup flaked almonds
  • ⅓ cup olive oil, divided
  • 8 chicken thighs, skin on
  • Sea salt & Freshly ground black pepper
  • ¼ cup plain flour
  • 1 tsp smoked paprika
  • ½ tsp saffron threads
  • ¼ cup hot water
  • 1 large onion, finely diced
  • 2 cloves of garlic, finely grated
  • 1 cup (250 ml) white wine
  • 2 cups (500ml) chicken stock
  • 2 bay leaves
  • ⅓ cup almond meal
  • Continental parsley, to serve


  • Preheat oven to 180°C Fan Assist.
  • Place the almonds on a baking tray and roast for 4-5 minutes until golden. Set aside.
  • Place the flour in a large bowl and mix through paprika until combined. Season the chicken well with salt and pepper and dust in flour. Heat half the olive oil in an oven-proof casserole over medium heat. Working in batches, cook the chicken for 5 minutes, turning, until browned. Remove from pan and repeat with remaining chicken. Set chicken aside.
  • Place the saffron in the hot water and set aside to infuse for 5 minutes.
  • Place casserole back on the heat and add remaining oil. Cook the onion and garlic, stirring, for 5 minutes until soft. Add the wine, stock, bay leaves, almond meal and saffron (with water). Return chicken to the pot and bring to a simmer. Transfer to oven and cook, covered, for 30 minutes, then uncovered for a further 30 minutes. Season to taste with salt and pepper. Serve chicken topped with toasted flaked almonds and parsley leaves.

Mortadella Meatballs in Sugo. Image via Falcon.

Prep & Cook Time: 1hr 5mins

Serves: 6 people



  • 2 tbs olive oil 1 onion, finely chopped
  • 1 clove garlic, finely minced
  • 750ml passata
  • Sea salt & cracked black pepper
  • Fresh basil leaves, to serve


  • 2 tsp whole coriander seeds
  • 1 tbs olive oil, plus extra for frying
  • 1 small red onion, finely chopped
  • 1 clove garlic, finely minced
  • 500gm pork mince
  • 500gm beef mince
  • 200gm mortadella, finely chopped
  • 1½ tsp salt
  • Freshly ground black pepper, to taste


  • Heat the oil in a saucepan over medium heat and cook onion, stirring, for 4-5 minutes until soft, add garlic and cook for a further 1 minute. Add passata and season with salt and pepper, stir to combine and bring to a low simmer. Cook, covered, for 20 minutes until reduced and thickened slightly.
  • Meanwhile, to make the meatballs, place a frying pan over medium heat and toast coriander seeds for 1-2 minutes until fragrant. Transfer to a mortar and pestle and grind. Place frypan back on heat, add oil and cook the onion for 5 minutes until translucent and soft, add the garlic and cook for 30 seconds. Remove from heat and transfer to a large bowl. Add the pork and beef mince, mortadella, salt and pepper and mix until well combined. Roll the meat into walnut-sized meatballs and onto a tray. Heat some olive oil in a large frying pan over medium heat. Cook the meatballs in batches, turning, for 5-6 minutes until browned and cooked through. Add meatballs to the sugo and serve garnished with basil leaves and extra black pepper.

Recipe, Food Styling and Photography by Karen McFarlane,

You can find out more about Falcon in your local e&s showroom or online.

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