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This easy Cowboy Beans recipe is so hearty and filling and just perfect for chilly weather! Loaded with three types of beans, bacon, and beef, this family favorite is frequently served up at holiday gatherings, and parties.

 

Ingredients

  • 1/2 pound bacon (diced)
  • 1 pound lean ground beef
  • 1/2 cup onion (chopped)
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons mustard
  • 1 can pork and beans
  • 1 can butter beans (drained)
  • 1 can kidney beans (drained)
  • 1 can pinto beans (drained)

 

Steps to Make It

Prepare the Beans

  1. Gather the ingredients.
  2. Put the diced bacon in a large, deep skillet or Dutch oven over medium heat.
  3. Cook, stirring, until the bacon is crisp.
  4. Remove the bacon with a slotted spoon to paper towels to drain and reserve.
  5. Remove the excess bacon drippings.
  6. Add the ketchup, barbecue sauce, white and brown sugars, the molasses, chilli powder, salt, pepper, and mustard. Add pork and beans, butter beans, kidney beans, and pinto beans, and stir to blend ingredients.
  7. In the same skillet over medium heat, cook ground beef until browned, breaking up and stirring as it cooks. Add the chopped onion and cook until tender. Drain off excess fat.

 

Oven Cooking Instructions

  1. Pre-heat the oven to 350 F/180 C/Gas 4.
  2. If the Dutch oven isn't ovenproof, transfer the bean mixture to a casserole or baking dish and sprinkle the bacon over the top.
  3. Bake in the heated oven for 1 hour.

 

Slow Cooker Instructions

  1. Transfer the bean mixture to the crockery insert of a slow cooker.
  2. Cover and cook on HIGH for 1 hour, then reduce heat to LOW and cook for 2 to 4 hours longer.
  3. Finish the beans with a topping of about 1 cup of shredded cheese. Continue baking or slow cooking for a few minutes, or until the cheese has melted.
  4. Or, top each serving with 1 or 2 tablespoons of shredded cheese.
  5. Serve and enjoy your Cowboy Beans with Ground Beef!

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

 

There is nothing like the comfort of hot steak and ale pie. This classic and delicious dish will guarantee to bring joy to you and the whole family.

Serves 8

Ingredients

For the pastry:

  • 600g plain flour
  • 150g unsalted butter (cubed)
  • 150g Cheddar cheese

For the filling:

  • 1kg beef skirt, chopped into 1cm chunks
  • 250g button mushrooms
  • 250ml pale ale
  • 1 tbs plain flour
  • 1 tbs tomato puree
  • 2 large carrots
  • 2 red onion
  • 1 whole nutmeg (for grating)
  • 1 large egg yolk (beaten)
  • Olive oil
  • Salt and Pepper (1tsp of both)

Method

  1. Coat the beef in salt, pepper, 2tsp of olive oil and ½ of the Nutmeg grated in a large bowl. Roughly chop the onions and carrots.
  2. Heat a drizzle of olive oil in a wide pan over medium heat, add the beef and cook for 15-20 minutes or until it is completely browned and all liquid has evaporated. At the same time, cook the vegetables with a drizzle of oil on medium, stirring frequently until caramelised, then remove from the heat.
  3. Add the ale to the beef and turn the heat to high, allowing the liquid to boil. Add the flour and tomato puree and cook for 3 minutes, stirring until it thickens. Stir in the caramelised vegetables and the mushrooms. Pour in 1 litre of cold water and bring to the boil. Once boiling, reduce the heat to medium, cover and simmer for 1.5 hours, then remove the lid and simmer for another 30 mins, stirring occasionally. Season to taste and allow to cook for a few hours, preferably overnight in the fridge.
  4. To make the pastry, combine flour, a pinch of salt, grated cheddar and butter in a bowl until it resembles breadcrumbs. Gradually add 250mls of water, stirring to combine. Bring the mixture together with your hands into a rough dough. Wrap the dough in plastic wrap and refrigerate.
  5. Preheat oven to 180 degrees Celsius. Grease 8 individual pie dishes (15cm x 10cm) with butter and flour. Cut the pastry into 8 equal segments and place on a flat floured surface, rolling to 5mm thickness. Line each pie dish and cut away the excess.
  6. Fill the tins equally with the cooled filling. Divide the excess pastry into 8 pie lids rolling to 5mm thickness. Brushing the pastry edges with beaten egg place the pastry lids on top of the filling, crimping lightly at the edges with a fork. Pierce a small cross on top of each lid
  7. Brush over with more beaten egg and place in a hot oven for 25-30 mins or until golden and crisp. Add some Aussie tomato sauce and enjoy.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Save money and calories with this mouthwatering recipe. This homemade Baked Garlic Honey Chicken dish tastes just as good as the takeaway but with an even healthier approach. Perfect for date night or for the whole family to enjoy.

 

INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 cup Panko


FOR THE HONEY GARLIC SAUCE
1/3 cup honey, or more, to taste

4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Sriracha, optional
1 tablespoon cornstarch
2 green onions, thinly sliced
2 teaspoons sesame seeds

 

METHOD

  1. Preheat oven to 400 degrees F.
  2. Season chicken with salt and pepper and dip into the beaten eggs.
  3. Coat with Panko.
  4. Bake in the oven until golden and crips. Approximately 20 mins.
  5. Add the garlic, honey, soy sauce and Sriracha to a pan over medium-high heat.
  6. Mix ⅓ cup water and cornstarch in a bowl and stir into the saucepan.
  7. Add the chicken to the mixture and combine by gently tossing.
  8. Serve with boiled rice and garnish with green onions and sesame seeds or mix with vegetables for a healthier meal.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Prep time: 10 mins Cook time: 35 mins Serves: 2

Valentine’s Day week - whether you are dropping a hint or not this ‘Marry-me - chicken’ recipe is perfect for pampering your other half. Its rich creamy sauce is delicious and perfect for the occasion.

 

INGREDIENTS:

  • 1 tbsp. extra-virgin olive oil
  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • Salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tbsp. fresh thyme leaves
  • 1 tsp. crushed red pepper flakes
  • 3/4 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • 1/2 c. chopped sun-dried tomatoes
  • 1/4 c. freshly grated Parmesan
  • Freshly torn basil, for serving

 

METHOD:

  1. Preheat oven to 220 degrees
  2. Heat oil in a skillet over medium - high heat
  3. Sear chicken skin side down for approximately 5 mins
  4. Season with salt and pepper
  5. Set the chicken on a plate
  6. Add the thyme, garlic and red pepper flakes to the skillet
  7. After a minute of cooking add in the tomatoes, heavy cream and parmesan
  8. Add in the cooked chicken and allow to simmer
  9. Place the skillet into the oven and cook until the chicken is cooked through. Approximately 20 mins
  10. Season with salt and serve your Marry Me Chicken garnished with basil or parsley

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Australia Day or Summer party coming up with lots of guests to entertain? This is the perfect food for passing around at parties and as easy to make as they are delicious. These steak tacos on a stick can be thrown on the barbeque or the grill to make the ultimate party food.

 

Ingredients:

2 cloves garlic, minced

½ jalapeño, chopped

1 c. chopped fresh cilantro

1 tbsp. ground cumin

⅓ c. lime juice

¼ c. vegetable oil

½ tsp. kosher salt

¾ lb. sirloin steak, cut into 1" pieces

1 avocado, cut into chunks

2 ears corn, sliced into 1" thick pieces

1 small red onion, cut into 1" pieces

2 flour tortillas, cut into triangles

Hot sauce, for serving

Lime wedges, for serving

 

Method:

  1. Whisk together garlic, jalapeño, cilantro, cumin, lime juice, and vegetable oil and season with salt.
  2. Add the steak to half of the marinade and set the other half to the side.
  3. Stir until all the steak is coated.
  4. Add avocado, corn, red onion, and tortillas into a bowl and mix with the remaining marinade.
  5. Skewer kebabs and grill 8 minutes on high.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Looking for an alternative to the same old Turkey and ham dinner this Christmas, try our roast duck with a marmalade glaze. An easy and simple recipe for something different this Christmas. It's marmalade glaze gives it an extra festive touch.

Ingredients:

1 oven-ready duck

2 oranges, halved

60g Seville orange marmalade

 

Method:

  1. Heat oven to 240C/220C fan/gas 9. Cut out from the inside of the body to each leg and gently mark the ducks skin all over.
  2. Season the duck and place it on its side on a frying pan over a low heat. After 15 mins turn and cook on the other side for 15 mins.
  3. Turn over the duck to ensure the breast is facing down and place into the over to cook for 5 mins. Turn the duck back over and cook for another 15 minutes ensuring you drain the fat from the pan before hand.
  4. Cut the oranges into halves and then cut each half into four wedges. Cook the oranges on a small frying pan over a medium heat for 1 min until each side is lightly caramelized.
  5. Remove the wedges and squeeze the juice from the uncooked oranges into the pan. Then add the marmalade and turn off the heat. Stir in 1 tbsp of water.
  6. Coat the roasted duck with the marmalade glaze and roast for another 10 mins.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Looking for something a bit more for your dinner table this Christmas? This triple smoked leg ham along with a caramel glaze is a match made in heaven. The perfect festive dish the whole family can enjoy this Christmas. Impress your guests by adding this extra bit of flavour to our quality smoked ham. This glorious glaze will have everyone reaching for more.

Ingredients:

For the ham:
1/2 triple smoked leg ham, knuckle end (around 3.5 kg)
1 large carrot, peeled and cut into 1-inch chunks
1 Spanish onion, skin on, halved
3 sticks celery, cut into 1-inch chunks
Small bunch of thyme
2 bay leaves
10 black peppercorns

For the glaze:
25ml wine vinegar
100g brown sugar
100ml Madeira
Juice of 1 orange
100g honey
Cloves

Method:

  1. Fill a big pot with water and place in your ham making sure the whole ham is covered. Put it on a medium heat and bring to the boil. Take off the heat after it simmers for a couple of minutes and change the water to cold water. On a medium heat bring to the boil after adding in the herbs, vegetables, and spices. Make regular checks to remove foam by skimming the surface while gently simmering. Do this for around an hour and a half. Keep the stock and allow the gammon to cool down in the liquid.
  2. Preheat oven to 170 degrees Celsius.
  3. Heat the Madeira and orange juice, sugar and vinegar on a medium heat to make the glaze. Remove have the liquid bringing it to a simmer. Remove from the heat and add in the honey by stirring.
  4. Take the skin off the gammon when the glaze is nearly ready. Using a knife make a criss-cross pattern on the surface about one inch wide. Put roughly 10 cloves in each of the diamonds made by the criss-cross. Add a ladle of the stock and the gammon in a roasting tin and add half the glaze to the ham carefully using a spoon ensuring to keep as much of the glaze on the ham that you can.
  5. After 15 minutes of roasting the triple smoked leg ham add the rest of the glaze and roast for a further 30 minutes.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

 

In honour of the Dussehra Indian celebration, we are excited to share an easily put together Indian Rogan Josh to warm up after a busy day. Cook your rogan josh nice and slow to let the flavours mould together and intensify.

Dussehra (Vijaya Dashami, Dasara, or Dashain) is a Hindu festival that celebrates the victory of good over evil. It is a gazetted holiday in India, which is marked on the 10th day of the bright half (Shukla Paksha) of the month of Ashvin (Ashwayuja), according to the Hindu calendar.

 

Indian Rogan Josh Ingredients

  • 1 ginger chopped
  • 8 peeled garlic cloves
  • Water
  • 150 ml vegetable oil
  • 1kg diced chicken
  • 10 cardamom pods
  • 2 bay leaves
  • 6 cloves
  • 10 peppercorns
  • 2.5cm cinnamon stick
  • 2 big onions chopped
  • 1 tsp ground coriander
  • 2 tsp  cumin seeds
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 90ml plain yogurt
  • ¼ tsp  garam masala
  • Pepper

Method

  1. Blend ginger, garlic, and  60ml of water.
  2. Over medium heat, after heating oil in a wide pot, cook the meat cubes in batches until they turn brown.
  3. Place cardamom, bay leaves, cloves, peppercorns and cinnamon into oil and stir.  Wait until bay leaves take the colour.
  4. In the same pan, stir and fry the onions until they turn brown, and put in the ginger garlic paste for 30 seconds.
  5. Add in coriander, cumin, paprika, cayenne, and salt. Stir for 30 seconds.
  6. Add the meat cubes into the pan and stir well with 15 ml of plain yogurt.
  7. Keep adding 15 ml of plain yogurt while stirring, until everything is used.
  8. Add 275 ml of water, and let it boil. Once it boils with the lid on, cook on low heat for an hour.
  9. Stir every 10 minutes, and take off the lid when the meat is tender.  Then cook on medium heat and let the liquid boil away.
  10. Sprinkle garam masala and pepper.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

If you’re going to do it, do it well. These are the kinds of meals we LOVE at our market. Loaded with top quality pecorino and peas and beautifully tasty lamb shoulders.

 

Serves: 6 people

 

Ingredients

  • 1 lamb shoulder
  • 4 celery stalks chopped
  • 1 carrot chopped
  • 1 onion chopped
  • 6 garlic cloves bruised
  • 250ml dry white wine
  • 1 tsp thyme chopped
  • 1 tsp sage
  • 1 tsp rosemary
  • 180g frozen peas defrosted
  • Pecorino Toscano grated
  • 1 red chili julienned with seeds removed
  • 1 Lemon
  • Olive Oil

 

Method

  1. Preheat the oven to 120 degrees. Heat a large pan on medium to high heat, add in lamb and cook until golden all over (10 minutes).
  2. Arrange vegetables in the middle of the pad, and place garlic all over. Place the lamb on top and pour over the white wine. Spread the herbs and season to taste.
  3. Cover the pan with foil and let it braise in the oven until meat falls off the bone (7hrs).
  4. Transfer the lamb to a large plate and top with peats, grated pecorino, chili and lemon grind. Squeeze lemon juice over the lamb and scatter the oregano and finish by drizzling olive oil.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Try our quick and easy to follow Chinese Sticky Pork Rashers recipe. Everyone who's tried our pork has to get cooking this weekend!

Serves: 4

 

Ingredients

  • 750g boneless pork rashers
  • 80ml hoisin sauce
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 3 Lebanese cucumbers sliced
  • ½ wombok cabbage shredded
  • 30g crispy shallot
  • ½ bunch mint leaves
  • 1 tbsp peanut oil
  • 1 tbsp wine vinegar

 

Method

  1. Preheat oven to 200 degrees fan-forced. Place the boneless pork rashers in a single layer on the tray and roast for 15 minutes until lightly golden on both sides.
  2. Combine the hoisin sauce, soy sauce, honey and sesame oil. Remove the pork from the oven and coat the pork using half of the glaze.
  3. Roast the pork again, turning and glazing every 10 minutes for another 30 minutes.
  4. For the salad, combine the cucumber, cabbage, shallot and mint with a drizzle of peanut oil and vinegar.
  5. Serve the roasted pork with salad.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Have you ever tried an authentic South African cuisine? Start off with this outstanding combination of minced beef, fruits and a creamy topping, the bobotie. You’ll be surprised at how so many different flavours put together such amazement to the mouth.

Ingredients

  • 2 slices of white bread
  • 2 chopped onion
  • 25g butter
  • 1kg minced beef
  • 2 tbsp Madras curry paste
  • 1 tsp dried mixed herbs
  • 3 cloved
  • 5 allspice berries
  • 2 tbsp peach/mango chutney
  • 3 tbsp sultana
  • 6 bay leaves
  • 300ml milk
  • 2 eggs

Method

  1. Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
  2. Fry the onions in butter, stir regularly for 10 mins until soft. Add the garlic and beef and stir well, crush the mince into fine grains until it brown. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tablespoon of salt and plenty of ground black pepper.
  3. Cover with lid and simmer for 10 minutes.
  4. Squeeze the water from the bread and beat into the meat mixture until well blended.
  5. Tip the mixture into a large oval dish, press down and smooth the top.
  6. For the topping, beat milk and eggs with seasoning and pour over meat.
  7. Top with 2 bay leaves and bake for 35-40 minutes until the topping is set and golden.
  8. Enjoy your Bobotie!

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Using our top quality lamb mince,  the flavours brought to you by the Turkish thin crust pide will be even better. Prepare yourself for some seconds.

Ingredients

  • 200g plain flour
  • 70g wholemeal flour
  • 2 tomatoes
  • 1 red capsicum
  • 75g capsicum paste
  • 5 garlic cloves chopped
  • ½ bunch parsley chopped
  • 2 tsp chili flakes
  • 200g lamb mince
  • ½ red onion chopped
  • 1 tbsp sumac
  • 2 lemons
  • 1 tbsp olive oil
  • Salt

Method

  1. Preheat oven to 300 degrees and place two large baking trays in middle and bottom shelves. Then in a large bowl, sift plain flour and 1 tsp of salt. Making a well in the centre, add 125ml of warm water and mix into a dough.
  2. Knead the dough for 5 minutes until it is smooth and divide the dough into four balls. Cover the balls with the damp cloth and place aside for 30 minutes.
  3. Make shallow cuts on the surface of the tomatoes in a cross shape then transfer to a heatproof bowl covering it with boiling water. After 30 seconds, drain the tomatoes, put cold water and drain again.
  4. Peel the skin of the tomatoes, cut half widthways, remove the seeds and chop the tomato flesh. Remove seeds from capsicum and chop. Place the tomatoes and capsicum into a food processor with capsicum paste, garlic, parsley, chili flakes, 1 tsp of ground pepper, 1 tsp of salt and pulse. Then in another bowl, add the mixture and the lamb mince and stir.
  5. Dust four sheets of baking paper with wholemeal flour. On each paper, roll out the balls into a 5mm thick 25cm round. Dust the dough once more with wholemeal flour.
  6. On the four rounds that have been rolled, spread the lamb mixture and move the rounds to the preheated baking trays to cook for 10-12 minutes until the edges are crisp. Repeat with remaining two rounds.
  7. For the salad, place chopped onion in a bowl,  sprinkle with sumac, 1 tsp of salt, lemon juice, olive oil and mix.
  8. Sprinkle red onion and sumac salad over the pides and serve with lemon wedges.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

This recipe elevates a simple savoury salad dish by adding a hint of sweetness from peaches. Looking for the perfect steak to elevate your salad to a meal? Grab a top end New York Strip to create a divine centrepiece for your dinner. It'll sure make you come back for more! 

Serves 4

Ingredients

  • 500g skirt steak
  • 6 cups of baby rocket
  • 2 Peaches, cut into thin wedges
  • 70g of crumbled blue cheese or feta
  • 1 lemon, juiced
  • 1 garlic clove
  • 1 tablespoon brown sugar
  • Olive oil
  • Balsamic vinegar

Method

  1. Marinate steak for 30mins in balsamic vinegar, sugar and garlic.
  2. With barbecue grill on high, rub the steak in vegetable oil and season generously.
  3. Grill steak to perfection, approximately 3 minutes per side for medium rare while peaches grill for 3 minutes, cut side down.
  4. Arrange rocket, cheese, peaches and rested and sliced steak on a platter. Drizzle with dressing and toss to serve.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

This sweet summer pork salad deserves to be matched with a tender piece of pork. Use a good quality pork tenderloin cut to support and not overpower the salad's flavours. If you're looking for the finest quality meats, you know where to head.

Serves: 4

Ingredients

  • 750g pork tenderloin
  • 150g mixed salad
  • 2 peaches cut into wedges
  • 100g fresh raspberries
  • 1 large celery stalk, cut thinly
  • ¼ cup slivered almonds
  • 2 teaspoons of sea salt
  • 1 tablespoon of olive oil
  • 1 tablespoon of rice bran oil
  • 2 tablespoons of balsamic glaze

Method

  1. Preheat oven to 230 – 250 °C fan forced. Place a wire rack on a roasting pan. Pat dry pork with a paper towel and brush rind with rice bran oil. Roast for 20mins or until the skin begins to take colour. Reduce oven to 170 – 190 °C fan forced and roast for further 30 minutes or until cooked through. Set aside to rest.
  2. Preheat the grill on high and cut the crackling away from the meat. Place on a baking tray lined with foil. Grill for 5 minutes at approximately 11 cm away from the heat or until crackling is crisp and brown. Break rustically into pieces.
  3. Meanwhile, strip excess fat from pork and cut into slices. Arrange pork on a serving platter with leaf mix, fresh fruit, and celery. Dress with balsamic and olive oil. Serve alongside pork crackle.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Serves: 4
A simple dish packed with flavour and cooked to perfection. This dish is perfect for entertaining family and friends.

Ingredients -

1 large Pendle Ham & Bacon leg of lamb (bone in)

6 garlic cloves

1 bunch oregano

Zest and juice of 1 lemon

6 tbsp olive oil

1½  kg desiree potatoes

400g chopped tomatoes (canned)

½ cup of pitted Kalamata olives

Method -

  1. Begin by preheating the oven at 240°C (fan) / 220°C (gas). Pound the garlic, half of the oregano, lemon zest and a pinch of salt in a pestle and mortar. Add combination to lemon juice, add a drizzle of olive oil and combine. Stab the lamb leg all over with a knife, then fill the holes with the herb paste to ensure flavour.
  2. Placed the chopped potatoes in a large roasting tin and drizzle over remaining olive oil and any remaining herb paste and combine. Place the lamb amongst the potatoes and roast for 20 mins at 240°C (fan) / 220°C (gas).
  3. Toss potatoes in remaining oil residue and reduce the temperature to 180°C (fan)/ 160°C (gas). Roast for another hour and 15 minutes if you prefer your meat medium-rare, or an hour and a half if you prefer your meat medium.
  4. During roasting period, continue to baste the lamb with remaining juices and continue to toss potatoes.
  5. Once lamb is done to your liking, remove from tin and allow the meat to rest for 10 minutes. Once rested, serve lamb with roasted potatoes.

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

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