Spiced Rib Eye Steak With Onion Rings

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Spiced Rib Eye Steak With Onion Rings
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
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.

Lime and Chilli Roasted Pork Shoulder

Print Recipe
Lime and Chilli Roasted Pork Shoulder
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
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.

MOJO CUBAN ROAST PORK

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MOJO CUBAN ROAST PORK
Course Main Dish
Cuisine Sth American
Servings
Ingredients
Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper
Course Main Dish
Cuisine Sth American
Servings
Ingredients
Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper
Instructions
  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.

MOJO CUBAN ROAST PORK

Print Recipe
MOJO CUBAN ROAST PORK
Course Entree, Main Dish
Cuisine Sth American
Servings
Ingredients
Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper
Course Entree, Main Dish
Cuisine Sth American
Servings
Ingredients
Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper
Instructions
  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

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MEXICAN STREET STYLE CORN & CHICKEN CHOWDER
Course Entree, Main Dish
Cuisine Sth American
Servings
large
Ingredients
  • 6 ears corn kernels removed, reserving 1-2 striped cobs
  • 500 g chicken thighs sliced thinly skin off
  • 2 tablespoons Butter
  • 2 tablespoons oil
  • 1 cup white onion diced
  • 2 garlic cloves minced
  • 1 bottle sliced jalapenos optional
  • 4 cups chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 cup Parmesan cheese
  • 1/2 cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste
Course Entree, Main Dish
Cuisine Sth American
Servings
large
Ingredients
  • 6 ears corn kernels removed, reserving 1-2 striped cobs
  • 500 g chicken thighs sliced thinly skin off
  • 2 tablespoons Butter
  • 2 tablespoons oil
  • 1 cup white onion diced
  • 2 garlic cloves minced
  • 1 bottle sliced jalapenos optional
  • 4 cups chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 cup Parmesan cheese
  • 1/2 cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste
Instructions
  1. In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
  2. Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
  3. To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
  4. Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
  5. Remove from heat and discard cobs.
  6. With an immersion blender, puree the soup until smooth.
  7. Add sliced chicken thighs and poach on medium heat (do not boil) until cooked through - around 5 - 7 minutes.
  8. Stir in Parmesan cheese, cream, lime zest, lime juice and remaining sautéed corn.
  9. Place into bowls and top with desired toppings.
Recipe Notes

Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.

Kale Crostini with Blue Cheese and Grape-Apple Relish

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Kale Crostini with Blue Cheese and Grape-Apple Relish
Course Entree
Cuisine Sth American
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
  • 1/2 cup red or white seedless grapes quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced shallot
  • Sea salt and freshly ground black pepper to taste
  • 24 2 cm thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil more for brushing
  • 2 cups very thinly sliced trimmed kale leaves
  • 1 tsp. cider vinegar
  • 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort
Course Entree
Cuisine Sth American
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
  • 1/2 cup red or white seedless grapes quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced shallot
  • Sea salt and freshly ground black pepper to taste
  • 24 2 cm thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil more for brushing
  • 2 cups very thinly sliced trimmed kale leaves
  • 1 tsp. cider vinegar
  • 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort
Instructions
  1. Position a rack in the upper third of the oven and heat the oven to 180c.
  2. Simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.
  3. Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.
  4. Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.
  5. In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.
  6. Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese.
  7. Using a slotted spoon, top with the relish.
  8. Serve immediately.

Rump Steak With Warm Spicy Peach & Salsa

Quick-cooking rump steak is topped with a charred corn salsa mixed with our sweet summer peaches for a any night meal that’s ready in just 20 minutes.

Print Recipe
Rump Steak With Warm Spicy Peach & Salsa
Course Main Dish
Cuisine Sth American
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 4 rump steaks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 2 ears of corn kernels sliced off and cobs discarded
  • 1/2 medium red onion diced
  • 1 green chilli seeded and diced
  • 2 medium peaches diced
  • 2 tablespoons fresh juice from 2 limes
  • 1/2 cup fresh coriander leaves and stems roughly chopped
Course Main Dish
Cuisine Sth American
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 4 rump steaks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 2 ears of corn kernels sliced off and cobs discarded
  • 1/2 medium red onion diced
  • 1 green chilli seeded and diced
  • 2 medium peaches diced
  • 2 tablespoons fresh juice from 2 limes
  • 1/2 cup fresh coriander leaves and stems roughly chopped

‘Postre Chaja’ Pavlova – A new take on an old favourite!

‘Postre Chaja’ Pavlova is a traditional Uruguayan dessert, it is almost a combination of trifle and pavlova – perfect for a festive dessert with a twist! Normally made with Tinned Peaches, by replacing this with our beautiful mangoes, this could become another dessert we claim as an Aussie icon!

Print Recipe
'Postre Chaja' Pavlova
Course Dessert
Cuisine Sth American
Servings
Ingredients
  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche
Course Dessert
Cuisine Sth American
Servings
Ingredients
  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche
Instructions
  1. To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
  2. For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
  3. Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
  4. Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.
Recipe Notes

To make dulce de leche, take a can of condensed milk and place in a saucepan of cold water bring to the boil then simmer for 90 minutes. Allow to cool in water and ensure can is completely cooled before opening.