Recipes
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Posted: November 30, 2018
Read more »Heat the olive oil in a heavy pan then add the sliced onion and cook on a medium heat until completely softened, approx. 15 mins.
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Posted: November 30, 2018
Read more »Season the venison with salt and pepper. Heat a dash of oil in a large casserole dish and sear the meat in a couple of batches, then set aside.
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Posted: November 30, 2018
Read more »Mix all the spices along with a good pinch of salt and pepper together. Place the venison into a large bowl, massage it with the spice mix, then cover with and place in the fridge for a couple of hours, preferably overnight.
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Posted: October 22, 2018
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Posted: October 22, 2018
The perfect mid-week meal, tacos are easy to make and a great way to get everyone eating a range of salad ingredients.Read more » -
Posted: October 22, 2018
A Quesadilla is a great way to use left overs and can easily be tailored to your tastes. We used thin strips of steak but mince or left-over roast (beef or lamb) all work well.Read more » -
Posted: October 22, 2018
Fajitas are a great way to feed a crowd! We’ve used flank steak a flavoursome cut of beef loved by South Americans which is also very economical. To add a bit of a Kiwi twist we have used Kiwifruit as a natural tenderiser.Read more » -
Posted: October 22, 2018
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Posted: October 22, 2018
Juicy strips of marinated steak combine with classic Mexican flavours and textures to make this wonderful salad.Read more » -
Posted: October 22, 2018
Read more »Grill your peppers with a little olive oil on a griddle or preferably blacken over an open flame. Once cooled, peel the charred skins and slice. Make a simple dressing using lime juice, olive oil and sugar for your peppers.
