RIB-EYE STEAKS WITH FRESH CHIMICHURRI SAUCE

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RIB-EYE STEAKS WITH FRESH CHIMICHURRI SAUCE
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Servings
Ingredients
Steaks
  • 4 Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper
Chimichurri Sauce
  • 1/2 cup extra-virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon Sea salt or to taste
  • 1/4 teaspoon Fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional
Servings
Ingredients
Steaks
  • 4 Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper
Chimichurri Sauce
  • 1/2 cup extra-virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon Sea salt or to taste
  • 1/4 teaspoon Fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional
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Instructions
To make the sauce
  1. Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  2. In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  3. Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.
For the steaks
  1. Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  2. Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  3. The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  4. Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  5. Serve with the Chimichurri sauce.
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Mexican Street Corn W. Lime Crema & Coriander

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Mexican Street Corn W. Lime Crema & Coriander
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Servings
ears of corn
Ingredients
  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon Sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
Servings
ears of corn
Ingredients
  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon Sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
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Instructions
  1. Preheat BBQ/Grill, on a medium/low heat.
  2. Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
  3. Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
  4. Grill corn over medium heat, turning often, until cooked through and slightly charred.
  5. Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with coriander, sesame seeds and sea salt flakes. Enjoy!
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Caramelised Nectarine & Feta Quesadilla w. Balsamic Glaze

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Caramelised Nectarine & Feta Quesadilla w. Balsamic Glaze
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Servings
Large Quesadilla
Ingredients
  • 1 Tablespoon coconut oil
  • 1 almost ripe Nectarine sliced thin
  • 1/4 cup sliced brown onion
  • 1 Tablespoon brown sugar
  • 2 Tortillas
  • 1/2 cup grated mozzarella
  • 1/3 cup freshly crumbled Feta
  • balsamic glaze for drizzling
Servings
Large Quesadilla
Ingredients
  • 1 Tablespoon coconut oil
  • 1 almost ripe Nectarine sliced thin
  • 1/4 cup sliced brown onion
  • 1 Tablespoon brown sugar
  • 2 Tortillas
  • 1/2 cup grated mozzarella
  • 1/3 cup freshly crumbled Feta
  • balsamic glaze for drizzling
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Instructions
  1. In a medium sized fry pan over medium heat, melt the coconut oil and toss in the sliced nectarine.
  2. Toss for 2-3 minutes then add in the onions
  3. Cook until the onions are almost translucent, 4-5 minutes.
  4. Sprinkle in the brown sugar and toss to fully coat, reduce heat to medium-low and allow to cook until the nectarines are soft and caramelised.
  5. In a second skillet, over medium heat place in a tortilla and cook until golden brown, flip and sprinkle the whole thing with 3/4 of the mozzarella cheese and all of the Feta.
  6. Place the caramelised nectarine mix on top of the cheese
  7. Sprinkle the remaining mozzarella on top and top with the second tortilla. Once the cheese is mostly melted, flip and cook for 1-2 minutes until gold brown.
  8. Remove to a plate and drizzle with balsamic glaze. Enjoy!
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Oat Crusted Fish Tacos + Mango Salsa

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Oat Crusted Fish Tacos + Mango Salsa
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Servings
tacos
Ingredients
  • 6 Tortillas
  • 500 grams Fish ) Fillet (I used Red Snapper but you can use Cod
  • 1 egg
  • 100 g quick oats
  • to taste Salt
  • coriander Fresh and sliced Jalapenos for topping
  • mango salsa
  • 2 Mangoes peeled and diced)
  • 1/4 cup Capsicum diced
  • 1/4 cup onions diced
  • 1 jalapeno sliced or chopped)
  • 1 tablespoon lemon juice
  • tablespoon coriander 1Chopped
Servings
tacos
Ingredients
  • 6 Tortillas
  • 500 grams Fish ) Fillet (I used Red Snapper but you can use Cod
  • 1 egg
  • 100 g quick oats
  • to taste Salt
  • coriander Fresh and sliced Jalapenos for topping
  • mango salsa
  • 2 Mangoes peeled and diced)
  • 1/4 cup Capsicum diced
  • 1/4 cup onions diced
  • 1 jalapeno sliced or chopped)
  • 1 tablespoon lemon juice
  • tablespoon coriander 1Chopped
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Instructions
  1. The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
  2. Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavoured saffola instant oat packets. Now you’ll have three dishes in front of you – one with fish, one with egg and one with oats.
  3. Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
  4. To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!
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Rosemary-infused strawberry empanadas

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Rosemary-infused strawberry empanadas
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Course Dessert, Platter
Cuisine Sth American
Servings
Ingredients
  • For filling
  • 1 450 g strawberries
  • 4 tbsp honey
  • 2 tsp fresh rosemary finely chopped
  • 2 tbsp chocolate chips approx or a little more, optional
For empanada dough
  • 1 cup whole wheat flour 135g
  • 1 cup all-purpose flour 140g plain flour
  • 1/4 tsp salt
  • 1 egg
  • 55 g unsalted butter 55g cut into chunks
  • 2 tbsp olive oil
  • 4-5 tbsp water cold
  • 1 egg lightly beaten for egg wash
Course Dessert, Platter
Cuisine Sth American
Servings
Ingredients
  • For filling
  • 1 450 g strawberries
  • 4 tbsp honey
  • 2 tsp fresh rosemary finely chopped
  • 2 tbsp chocolate chips approx or a little more, optional
For empanada dough
  • 1 cup whole wheat flour 135g
  • 1 cup all-purpose flour 140g plain flour
  • 1/4 tsp salt
  • 1 egg
  • 55 g unsalted butter 55g cut into chunks
  • 2 tbsp olive oil
  • 4-5 tbsp water cold
  • 1 egg lightly beaten for egg wash
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Instructions
  1. Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
  2. While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
  3. Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
  4. Meanwhile preheat oven to 200C.
  5. Roll out the dough on a floured surface until about as thin as you are comfortable with (around 2-3mm) and cut out circles - about 10cm diameter.
  6. Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
  7. Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
  8. Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.
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Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn

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Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn
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Course Main Dish
Cuisine Sth American
Servings
Ingredients
For the salmon
  • 1 tsp smoked paprika
  • 1.5 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp unsweetened cocoa powder
  • 1 lime juice of
  • 4 salmon fillets
  • olive oil spray
  • lime wedges for serving
For the black beans and corn
  • 400 g can black beans drained and rinsed
  • 2 fresh corn kernels
  • 1/4 cup red onion finely grated
  • 3 tbsp finely chopped corinader
  • 1 tsp olive oil
  • 2 tbsp fresh squeezed lime juice
  • sea salt flakes to taste
Course Main Dish
Cuisine Sth American
Servings
Ingredients
For the salmon
  • 1 tsp smoked paprika
  • 1.5 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp unsweetened cocoa powder
  • 1 lime juice of
  • 4 salmon fillets
  • olive oil spray
  • lime wedges for serving
For the black beans and corn
  • 400 g can black beans drained and rinsed
  • 2 fresh corn kernels
  • 1/4 cup red onion finely grated
  • 3 tbsp finely chopped corinader
  • 1 tsp olive oil
  • 2 tbsp fresh squeezed lime juice
  • sea salt flakes to taste
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Instructions
  1. Combine all the spices in a small bowl.
  2. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
  3. Meanwhile, in a large saute pan, heat oil over medium heat.Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes.
  4. Remove from heat and toss in coriander and lime juice.
  5. Heat a clean BBQ grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.
  6. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout.
  7. Serve with black beans, corn and lime wedges.
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PULLED PORK TOSTADAS

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PULLED PORK TOSTADAS
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Servings
Ingredients
  • 4 Corn or Flour Toastadas*
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsp Cumin
  • 1 Tbsp Sea Salt Flakes
  • 4 Tbsp Chili Powder
  • 1 tsp. cayenne pepper
  • 1 avocado
  • 1/4 Cup Crumbled Feta Cheese
  • 1 Pork Shoulder Roast 1.5 - 2kg
Servings
Ingredients
  • 4 Corn or Flour Toastadas*
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsp Cumin
  • 1 Tbsp Sea Salt Flakes
  • 4 Tbsp Chili Powder
  • 1 tsp. cayenne pepper
  • 1 avocado
  • 1/4 Cup Crumbled Feta Cheese
  • 1 Pork Shoulder Roast 1.5 - 2kg
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Instructions
  1. In a small mixing bowl, whisk together cayenne pepper, chili powder, salt, cumin, onion powder and garlic powder.
  2. Take the spice mixture and rub onto the pork shoulder roast. Place the roast in a slow cooker, and add any reserved spice rub. Cook on a low setting for 6-10 hoΩrs, or until the pork is so tender it falls apart.
  3. Remove the roast from the slow cooker and place on a cutting board. Use two forks to pull meat apart into bite-sized shreds.
  4. Place the pork shreds back into the slow cooker and toss to coat with the juice from the roast.
  5. Serve over tostada and top with crumbled feta and diced avocado.
Recipe Notes

To make tostadas simply oven grill or deep/shallow fry small corn or flour tortillas until crispy and drain on kitchen paper.

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spicy cider beer braised chicken tacos w. sweet chili apple-pomegranate salsa

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spicy cider beer braised chicken tacos w. sweet chili apple-pomegranate salsa
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Course Entree, Main Dish
Cuisine Sth American
Servings
Ingredients
  • 1 kg skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic minced or grated
  • 2 in chipotle chiliesadobo minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne or more or less to taste
  • salt and peper
  • 1 beer 8 ounce
  • 1/2 cup apple cider plus more if needed
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas for serving
  • grated cheddar + parmesan cheese for serving
SWEET CHILI APPLE-POMEGRANATE SALSA.
  • 2 granny smith apples finely chopped
  • seeds from one small pomegranate
  • 1 jalapeño seeded + chopped
  • 1/4 cup fresh corriander chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce
Course Entree, Main Dish
Cuisine Sth American
Servings
Ingredients
  • 1 kg skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic minced or grated
  • 2 in chipotle chiliesadobo minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne or more or less to taste
  • salt and peper
  • 1 beer 8 ounce
  • 1/2 cup apple cider plus more if needed
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas for serving
  • grated cheddar + parmesan cheese for serving
SWEET CHILI APPLE-POMEGRANATE SALSA.
  • 2 granny smith apples finely chopped
  • seeds from one small pomegranate
  • 1 jalapeño seeded + chopped
  • 1/4 cup fresh corriander chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce
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Instructions
  1. Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
  2. Heat a large thick based pan over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
  3. Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, corriander, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
  4. Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
  5. To serve, add the shredded chicken to a warmed tortilla. Top with cheddar, avocado and then the apple salsa. Sprinkle with parmesan cheese and chopped corrainder.
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Spiced Rib Eye Steak With Onion Rings

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Spiced Rib Eye Steak With Onion Rings
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Servings
Ingredients
Steak
  • 1 cup ⁄4plus 1 tsp. sweet paprika
  • 3 tbsp kosher salt
  • 3 tbsp chilli powder mild or smoked is best
  • 1 1 ⁄2 tbsp. sugar
  • 4 bone-in rib-eye steaks around 400g each
  • canola oil for frying
Onions
  • 3 small brown onions cut crosswise into 1/2cm -thick rings
  • 2 cups milk
  • 3 cups Flour
  • 2 tbsp chilli powder
  • 2 tsp. cayenne pepper
  • 1 tsp ⁄2ground cumin
  • 1/2 tsp ground black pepper
Servings
Ingredients
Steak
  • 1 cup ⁄4plus 1 tsp. sweet paprika
  • 3 tbsp kosher salt
  • 3 tbsp chilli powder mild or smoked is best
  • 1 1 ⁄2 tbsp. sugar
  • 4 bone-in rib-eye steaks around 400g each
  • canola oil for frying
Onions
  • 3 small brown onions cut crosswise into 1/2cm -thick rings
  • 2 cups milk
  • 3 cups Flour
  • 2 tbsp chilli powder
  • 2 tsp. cayenne pepper
  • 1 tsp ⁄2ground cumin
  • 1/2 tsp ground black pepper
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Instructions
  1. In a medium bowl, whisk together 1⁄4 cup paprika, 2 tbsp. salt, chilli powder and sugar. Put steaks on a parchment-lined baking sheet; rub with the chile mixture. Refrigerate steaks overnight.
  2. When you are ready to cook, remove steaks from fridge and allow to come to room temperature.
  3. Start to make onion rings: Pour oil into a large saucepan and heat over medium-high heat (or use a deep fryer) until 180C.
  4. Put onions and milk into a bowl; let soak for 20 minutes. In a large bowl, whisk together remaining paprika and salt, flour, chilli powder, cayenne, cumin, and pepper.
  5. Working in batches, remove onions from the milk, shake off excess, and toss in seasoned flour. Fry onions until crisp, about 3 minutes. Drain on paper towels; season with salt. Set aside.
  6. Heat a pan (or BBQ) over medium-high heat. Grill steaks, turning once, until medium rare, about 12 minutes. Remove and rest from around half the cooking time. Serve with onion rings.
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Lime and Chilli Roasted Pork Shoulder

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Lime and Chilli Roasted Pork Shoulder
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Course Main Dish, Platter
Cuisine Sth American
Servings
Ingredients
  • 10 cloves garlic
  • 2 shallots sliced (white and green parts)
  • 2 tablespoons coriander seeds
  • 1 large green chilli
  • 2 tablespoons hot chilli sauce
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground pepper
  • 1 2 - 2.5 kg pork shoulder
  • 4 wide strips fresh lime zest
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice
  • 3/4 cup extra-virgin olive oil
  • 2 cinnamon sticks broken up
Course Main Dish, Platter
Cuisine Sth American
Servings
Ingredients
  • 10 cloves garlic
  • 2 shallots sliced (white and green parts)
  • 2 tablespoons coriander seeds
  • 1 large green chilli
  • 2 tablespoons hot chilli sauce
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground pepper
  • 1 2 - 2.5 kg pork shoulder
  • 4 wide strips fresh lime zest
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice
  • 3/4 cup extra-virgin olive oil
  • 2 cinnamon sticks broken up
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Instructions
  1. Pulse the garlic, shallots, coriander, chilli, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor to make a thick paste. Trim the fat on the pork shoulder, leaving only a thin layer of fat. Make deep incisions with a paring knife, at about 10cm intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
  2. Combine the lime zest and juice, orange juice, chilli sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
  3. Preheat the oven to 220C. Put the pork, fat-side up, in a large Dutch oven.* Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 170C. and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 90 degrees C and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
  4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
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