No camping getaway could be complete without a steak sanga! Perfect for lunch or dinner and sure to be a crowd favourite. It’s super simple, full of flavour and uses the most basic ingredients. We’ve chosen to make this one with our scotch fillet, it’s got a nice amount of marbling for extra juiciness.
250g Scotch Fillet
Falco Country Loaf
1/2 Brown Onion, thickly sliced
1 Tomato, sliced
Salt & Pepper
Take your steak out of the eski to bring to room temperature, pat down and season with salt.
Add thickly sliced onion rings onto the grill and cook until caramelised.
Place steak on the hottest part of the grill and cook for 2-3 minutes on both sides. Leave aside to rest while you begin to assemble.
Slice 2 thick slices of sourdough, oil and lightly grill on both sides on a cooler part of the grill as it can easily burn!
Spread one side with mustard and the other with chutney.
Slice the steak into 1cm strips and lay on top of bread, followed by onions, tomato, cheese and rocket.
Season with salt and pepper and top with the remaining slice of bread.
This stew is a great example of showcasing how much flavour our newly released Fresh Chorizo can bring to a dish! It's paired with bone-in chicken thighs, where the skin has been seasoned and the fat is nicely rendered and crispy, tomatoes, oregano and olives. Another bonus, is that it's made in one pot for an easy clean up and can be served with rice or salad and fresh bread.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!