Meaty Meals

famous Chooka burger recipe

This is my famous Burger recipe, that has been used at Tjukayirla Roadhouse since we have been here in 2011. I wish I had a dollar for everyone who came through the door and said, “we’ve heard the burgers here are amazing!”


Famous Chooka Works Burger by Serena

  • Servings: Approx 8 burgers!
  • Difficulty: easy
  • Print

30g parsley
Chop 10 sec / spd8 (might require scraping down halfway through)
Remove and set aside

Without cleaning bowl, add
100 g fresh bread
Mix 10sec/Spd 6 (coarse bread crumbs)

Without cleaning bowl, add
500g mince
20g McCormick bush spices with mountain pepper
100g master foods smokey bbq sauce (or regular ba sauce and 1tsp liquid smoke)
1 egg
1tsp garlic powder
30g dried onions (optional)
Salt and pepper to taste
Mix 20sec/spd6

Add reserved parsley
Reverse mode
Mix 10sec/sp3

Form into 6-8 patties and chuck on the bbq! Turn only once for juicy burgers! They will take approx 3-4 min on each side over med-high heat

to serve as a Tjukayirla works burger, cook bacon, egg and pineapple and pile high with salad as below:


15 minute dinner – be prepared :)


Most of us are time poor, I think it’s fair to say. As much as I like cooking and creating, there are times when I just want to flake out in front of the tv shortly after arriving home from work, and the thought of cooking dinner just makes me cringe.

Here are my tips for short-cutting meals. I am using this meal I cooked tonight for my husband as an example but really you can use these tips when preparing any main.

1) Have some quick options defrosted in your fridge a few days in advance. I always keep some chicken, mince or rissoles and a bit of steak defrosted in my fridge so I can cook quickly.

2) Have par boiled potatoes in your fridge at all times to make home made wedges/ chips / potato salad. Use a potato that is meant for frying or an all rounder. In Australia, you should always be able to get golden delights, colibans or royal blues – all good choices. Boil them on a gentle simmer IN THE SKINS and whole until you can pierce them with a sharp knife all the way through, 95-98% cooked. Store in a sealed container in the fridge and use peeled or unpeeled.

3) Have some veggies prepped up at all times. I usually have broccoli, peas and green beans topped, tailed and in florets and ready to go. Store in fridge in ziploc bags and they will last a week or more.

ok so now for this meal, it took 15 minutes from start to finish,. because I had stuff in my fridge.

1) Chuck the rissoles on a medium heat bbq. Turn them around every 5 minutes. If they are over cooking, turn the bbq down or move them to a cooler part of the grill

2) Heat your oil (or oven for oven fries) Peel (optional) your spuds with a sharp knife and cut in chunky quarters. lay on paper towel to dry off any moisture.

3) Put a saucepan on the stove with 1/2 c water and 1 beef stock cube. Bring to boil. Mix 1 heaped tbsp. gravy powder with 1/4 cup water and mix to smooth paste. Add to boiling stock water, stir quickly to thicken and turn down to low. Remove your rissoles from the bbq and chuck them in the pot with the gravy to keep hot and moist.

4) Get a little container and put your broccoli mix in it. add about 1tbsp water. Lay a piece of cling film over the top loosely. Cook for 1 min for crunchy, 1 min 30 tops (cook to your own preference), I like crisp and crunchy veg) Take out and set aside.

All that remains now is to drop your chips into the hot oil, they will take approximately 1.5 minutes. Plate your rissoles, gravy and veg up while the chips are cooking. Season your chips with a flavoured salt or spice (I like  aussie roast seasoning or garlic and herb (available here) Add the chips to the plate, with the rissoles and veg..and you are done 🙂

follow me on facebook here

Serena x

Cornish Pasty – (Thermomix) by Serena


I spent ten years in England. I went for a holiday and liked it so much I just stayed (there was quite a bit of Immigration trouble at the time but I’ll just skim right past that) 😜

Anyway, after s brief stint in Robin Hood’s back yard, Nottinghamshire – I ended up in Cornwall. Home of the revered Cornish Pasty.

A Cornish pasty of course is a half moon shaped pastry filled with meat and vegies. Sometimes people roll them upright, its a personal thing. The pastry is crimped and its deliciously moist and flaky.

I learned to make Cornish pasties from a lady born and bred in Cornwall. In fact she had never left Cornwall, and was quite proud of that fact! Rita showed me how to make the pastry, what meat to buy and how to crimp. It’s an art, make no mistake and a good pasty is amazing!

Every Cornish person has an opinion on what makes a great pasty but for my purposes, this is the recipe I have been using for the past 20 years and I’m sticking with it!


Cornish Pasty (Thermomix) by Serena

  • Servings: 6
  • Difficulty: easy
  • Print


  • 400g shortcrust pastry – recipe HERE
  • 300g beef skirt or chuck steak (you can use mince if you prefer)
  • 1 leek
  • 1 swede (turnip- orange skin variety best)
  • 2 potatoes
  • 2 tbsp. gravy powder
  • 6 stalks of parsley
  • 40g butter
  • salt and pepper
  • 1 x egg and bit of milk for egg wash


Rollout your pastry to the thickness of a silicone mat, or 1/4cm. Cut out 6 x 20cm circles. I have templates already cut in my pantry from glad bake paper to use as a guide. Stack your circles on a plate, put glad bake between them, cover them with Clingfilm and refrigerate while you prepare the filling

Make your egg wash by whisking a tbsp. of milk into an egg, set aside

Cube your beef skirt, ensure you cut against the grain for tenderness. Set aside

Trim and top and tail your leek so you are left with just a bit of green and mainly white. Discard the green. Yes, I know it’s hard but just do it! Lol. Cut in small 1cm pieces. Add to tmx bowl

Peel your swede and cut in 8 pieces like an orange. Add to tmx bowl

Peel your potatoes and cut in 8 pieces like an orange. Add to tmx bowl

Separate the leaves from your stalks on the parsley, discard stalks. Set parsley aside.

Chop vegetables in your tmx bowl for 2-3 seconds on speed 4. Check consistency, you want it to be small enough to cook in 50-60 minutes but not little pieces. If doing this by hand you would slice the veg the same as for potato bake, so try and get the pieces that sort of size.

Remove veg from bowl and set aside.


Its quite easy to forget what you are doing with this assembly of a pasty, and forget to put in all items. For this reason, I line up on my bench the ingredients in the order they are placed in, so –


  • veg mix
  • meat
  • parsley
  • butter
  • gravy powder
  • salt and pepper
  • egg wash

Preheat oven to 180 degrees

Take one pastry circle. Baste around the whole edge with egg wash. You do not want your pasty to leak so ensure you have no holes or tears. In the middle, place a mound of the veg mixture, approx. Leave a good inch of pastry free all the way around for sealing. Don’t make the filling too big or you will have trouble sealing the pasty. Add about a ping pong ball sized amount of meat, along the top of the veg.

Add parsley to the top, lay it over the meat.

Sprinkle over 1/4tsp gravy powder

Put two “dobs” of butter on the top of that (about 1/4 tsp.)

salt and pepper to taste.

Roll your pastry over so you have a half moon shape. Seal the edges together and then crimp the pasty (How to crimp a pasty here). Poke a steam vent in the top somewhere with a knife, just a little hole.. and egg wash the entire pasty.

Place on a lined tray in the middle to lower half of the oven and bake for approx. 50-60 minutes. Let sit for 5 minutes before transferring to a wire rack. Do not attempt to eat one for 15 minutes as you will burn yourself!

If you have not had great success with my recipe please feel free to contact me for help 🙂 If you have had a great result, please leave me a comment and let me know. If you have done tweaks that might help someone else, post them up and share the love! Thanks for visit g my blog 🙂

serena x