Recipes — Wild Herb Chicken BBQ Rub

Prawn Topped Baked potatoes with Warrigal Greens Lemon Myrtle & Macadamia Pesto

Prawn Topped Baked potatoes with Warrigal Greens Lemon Myrtle & Macadamia Pesto

Perfect for a light lunch or snack or even finger food if you use a chat potato !  For 4 (assuming a reasonable appetite, please adjust to less if you wish) Ingredients 8 nice round small to  medium floury potatoes such as Desiree, Pontiac or a waxy potato such as Nadine. We've used Nadine 16 cooked and cleaned prawns with tail left intact butter to taste Wild Herb Salt to taste 8 generous desert spoons sour cream  8 teaspoons Warrigal Greens Lemon Myrtle and Macadamia Pesto  https://www.outbackspirit.com.au/blogs/recipes/warrigal-greens-lemon-myrtle-and-macadamia-pesto shaved parmesan to taste 2 finely chopped spring onions red pepper flakes to...

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Outback Tomato, Chicken and Avocado Burritos

Outback Tomato, Chicken and Avocado Burritos

Easy Californian style burritos that are quick and easy to make. You can make ahead of time and bake just before serving. Serves 4 Ingredients 1 pack (approx 500g) of skinless chicken thigh meat, cut into bite size pieces 2 TBS Wild Herb Chicken BBQ Rub 1 TBS olive oil 2 avocados, diced 1 cup shredded mozzarella cheese 1 jar Outback Tomato Chutney 1/2 cup sour cream 1/4 cup chopped coriander Tabasco sauce to taste 4 large Burrito size flour tortillas Toss the chicken pieces in a bag with the Wild herb Chicken BBQ Rub and rest in the refrigerator...

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