RecipeTin Meals (“RTM”) is our food bank where we make meals for the vulnerable. We love adding new dishes to our rotation so our recipients have something new to look forward to. Here are 8 new recipes that have quickly become favourites!
SEE WHAT WE DO AT RECIPETIN MEALS!
RecipeTin Meals (RTM) is the food bank arm of my business, based in Sydney. With a team of 4 chefs, we cook 600 homemade meals every single day (plus desserts!) which are donated to the vulnerable in our community.
We started RTM during the pandemic, and from the outset I was determined that our meals would be of the same standard as the food I make for family and friends. That’s why most of the recipes come straight from my website or cookbooks!
Today, we have a rotation of over 70 recipes, giving us the variety to keep things exciting for our recipients. Here are 8 new dishes we’ve recently added to the RTM menu that have been a big hit! (See the original RTM Top 10 list here.)
8 New Recipes We’re Loving at RTM
With bonus commentary from Stephen Fixter, our head chef at RecipeTin Meals (and one of the funniest people I have ever met in my life!)
1. MALAYSIAN SATAY CHICKEN CURRY
This is EPIC!!! I was so excited when I found out we make this at RTM so hundreds of people across Sydney get to enjoy it too!! Chicken marinated in satay seasoning, simmered in a peanut satay sauce, made from store-cupboard staple spices – no jar curry paste. Reader fave!
Stephen says: This is a personal favourite. The peanut-y satay smell when this is cooking is amazing!
2. baked bbq chicken
Glazed sticky chicken baked in a homemade BBQ sauce! I am in awe of the effort my chefs go to with all the sides they make and pack into the meal containers. ❤️
Stephen says: I don’t really like BBQ sauce, but this homemade one is really good! We even add a bit of liquid smoke for authentic smokey flavour. It’s served with Slaw, steamed corn and roast potatoes, sprinkled with chives.
3. sichuan pork & eggplant
I’m so thrilled we make this at RTM! It’s a Sichuan cult classic I’ve chased for years, cracked by our very own Chef Hannah. (Fun fact: she’s from Sichuan!)
Stephen says: This is not a dish many people are familiar with but has serious wow factor. Our recipients are loving it, especially at our weekend hot meal service in the city.*
* On Saturday evenings, our meals are distributed at two locations in Sydney city. Some is served hot to enjoy on the spot, while others are packed in containers to take home and reheat.
4. LAMB KOFTA TRAY BAKE
A one-tray baked dinner!
Stephen says: This is my kind of meatball. I mean, just imagine how much better this Middle Eastern spiced kofta smells compared to a boring regular meatball!
Nagi makes a one-tray baked meal out of this, but because we scale it up to 600 servings, we make the components separately: baked meatballs, marinated roasted vegetables (we use this marinade), yogurt sauce and basmati rice instead of flatbreads.
5. Korean BBQ chicken
The recipe on the cover of TONIGHT!
Stephen says: This marinade is great, and I love how colourful it looks in the meal pack: this chicken with julienned carrots, pickled radish, fresh tomato and cucumber on white rice, sprinkled with green onion. No sauce required!
6. CAJUN BEEF PASTA
With lots of hidden vegetables!
Stephen says: We got a lot of positive feedback on this one from our recipients. Nagi makes this in one pot but because we scale it up 150x, we have to make the pasta and sauce separately, and combine them when packing.
7. honey pepper chicken
A recipe made using Charlie, my all-purpose stir fry sauce!
Stephen says: This is a “safe” recipe* but something a little different. I like that it’s flavoursome with a warm feel from the pepper, but not too spicy so even children can enjoy it.
8. GOLDEN COCONUT CHICKEN CURRY
This coconut sauce is to-die for!
Stephen says: The first time we made this at RTM, we forgot to bag the spices. It was not fun picking out 450 pieces of star anise and 150 cinnamon sticks!! My apron looked like the work of an angry abstract artist with a pot of yellow paint.
This is also a personal favourite at home, even the kids love. I like that it’s a curry but not a spicy Indian one.
Any surprises on that list?
There you have it – the top 8 new recipe hits we’re making at RTM!
In the early days, our meals leaned more heavily towards Western dishes, so it’s been wonderful to see how much recipients enjoy a wider variety of cuisines from around the world. The feedback has been fantastic, the RTM chef’s enjoy cooking a broader variety of food, they get challenged creatively and technically to find the most efficient way to scale up a recipe for 5 servings to 600 servings.
There are some on this list that caught me by surprise! Some I thought would be too difficult to scale up and a couple I didn’t think would have broad appeal with our recipients.
What about you? Any surprises on this list? 🙂 – N x ❤️
Life of Dozer
Important meeting with our website designers in progress. CEO on the floor.
And CEO’s assistant trying to climb the corporate ladder??
Love what you and the team do Nagi and Stephen cracks me up – I would love working with him (although Dan seems like a quiet achiever). I was really not surprised by Sichuan Pork and Eggplant- its delicious! Keep up the great work
I have followed you for a while now. Love all the posts and commitment to making this earth a better place.
As a pescatarian there is not much on offer in these recipes!
These recipes are the ones that Nagi and the team at Recipe Tin Meals make for over 600 vulnerable people a day- these are the recipes that have been a big hit with them as part of a charitable endeavour. If you look at the rest of her website, you will find plenty of recipes for a pescatarian to enjoy.
Gimme a break. This is just a small sample of what RTM offers to those they feed. It’s not meant to be an all-encompassing list of recipes to satisfy every palate. Pescatarians represent a tiny percentage of the world’s population. In the U.S. it’s about 3%. Nagi’s website and cook books contain quite a few recipes that would fit your diet. But you would probably be happier if you searched for recipes and/or books that are dedicated specifically to pescatarians.
I’m also a pescatarian, Nagi’s recipes are easily adaptable for fish, swap the chicken for fish, swap the beef for fish, etc etc
Nagi has many vegetable forward recipes on her sight. I just made Brazilian Coconut Chickpea Curry a few days ago. Yum. I also love her Caulifliwer and Chickpea Curry. If you don’t care fore chickpeas, you can always sub with black beans.
ONG Nagi! Such amazing recipes! I’m going to try all of them. Thank you for sharing. Your recipe book is my daughter’s cooking bible. Big hug for Dozer please.
Kudos for the foodbank. Simply a wonderful initiative, especially introducing such creativity.
Second go at the amazing beef wellington. Scaled up to 10 people and 1.5kg fillet (so not as even). While some aspects better than very good first one, required some work on the pastry to fit, and couldn’t make large enough pancake (pan too small). Successful solution: Wrap in filo pastry instead. Also had a guest low fodmap so GF pastry and made an almond ‘paste’ with GF soy sauce for umami instead of duxelles. Yum was feedback! Will stick to max 8 people for the next effort (your recipe)! Thank you again for the inspiration.
Oops! Above meant to say that filo replacement for pancake, not essential puff pastry…
These recipes are awesome and I love how it describes what you put with them in the takeaway dish. Sometimes half the battle is working out what sides are best suited to a dish.
Did not expect K BBQ chicken to be on there, but I can understand why 🤤
Nagi you are amazing and what a wonderful way to help your community. I’ve been following for some time now and love your recipes, always easy to follow and so tasty. Thank you.
Nagi, you are really great, I love the recipes that you make and it’s so good to know that I just have to follow them and they work!!! One request, would it be possible for you to do some Allergy/intolerance recipes as well? Gluten free? Dairy free? etc. For me they have to be gluten, dairy, egg, soy, almond, coconut free and FODMAP. Thank you for your generosity. Liz
Nagi, my vegetarian adult son, loves your Puttanesca which I make every week for him. But we also love it. Thank you and regards, Meg
They all look amazing! Thank you for these .. definitely be working my way through them ❤️
Nagi, you and your team (including Dozer) are great, however, at 92 I am finding cooking more difficult. Do you do home deliveries within Sydney?
There’s a few recipes I’ll have to try! What surprised me from this selection is how many look/sound spicy!
Love your meals and want to try some of the 8 new ones. They look delicious but cooking super soft food for my daughter now after mouth surgery. Still have another couple weeks to go and then softer chew food and hopefully back to normal. I do have to say we keep going back to everyone’s favorites and I know some of these will be favorites too. Belly rubs for Dozer and very happy he is doing so well. Continued success with your business. ❤️🐾
Hmmm… methinks the lady is up to something
It’s great what you doing for the community and you Nagi are great person ❤️❤️🇬🇧
Looks good. Have to try the recipes.
Thank you Nagi for re-inspiring my cooking. We have both your books plus a number of downloaded recipes, and we have yet to find one that we do not like. They are easy to make from the recipes provided and each one delights our taste buds. We also have an aging Golden Retriever (Bonnie who is 12) who thinks she is our official taster. There are rarely any leftovers as Bonnie is more than happy to polish them off.
If I recall correctly, you mentioned Dozer suffers a bit from arthritis. Bonnie was the same until a vet put her on 1/2 an anti-inflammatory each day and 1 Panadol morning and night. It really made a difference to her agility and overall happiness.
Good luck with your ventures, you are doing an amazing job, and we look forward to contouring our journey through your recipes
Thank you
Ron
Please make some meals that don’t use animal ingredients. Plant based meals are healthier for people and the Planet and less expensive too. Read The China Project. Love you, Dozer and all your Staff and what you do.
You should try the Vodka Pasta….We have it as a meat free meal regularly.I’m sure that there are lots of meals that would suit you on this site.
Would it be ok with you if you don’t lecture people what are healthier for them and the planet? We are all adults here.
Thank you
Well said Rita.
Hi Nagi & Dozer,
I have Rupert GR too, he loves to taste test & is always in the kitchen when there is food around.
I care for my Mum, 84 years young, and she always looks forward to your recipes being cooked up. They have all been so successful and it entices her to eat & have an interest. Diagnosed with dementia and was a wonderful cook herself.
So thank you for the joy you are bringing into her life ! and Ruperts of course.
I like so many others now rely solely on your recipes as they are always reliably good. Your work with RMT is inspirational. I wish you the world, and Beautiful Dozer is icing on the cake