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Posted: November 30, 2018
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, 2018The perfect mid-week meal, tacos are easy to make and a great way to get everyone eating a range of salad ingredients.Read more »
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Posted: October 22, 2018A 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 »
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Posted: October 22, 2018Fajitas 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 »
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Posted: October 22, 2018
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Posted: October 22, 2018Juicy strips of marinated steak combine with classic Mexican flavours and textures to make this wonderful salad.Read more »
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Posted: October 22, 2018
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.
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Posted: October 22, 2018
Season beef with some of the spice mix and cook in a large pot on a high heat in olive oil until browned.
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Posted: October 18, 2018
Brisket is considered one of the ultimate cuts by many BBQ enthusiasts and to get a truly authentic result - juicy tender meat, a spectacular pink smoke ring and a dark, smoky bark - low and slow over charcoal is the only way to go!