Place a table spoon of olive oil in an oven safe pan and add the steak. Season with salt and pepper then turn steak over and coat the other side in the oil and only salt. **always add pepper after you've completely finished cooking as pepper can burn and change the flavour of the steak.**
Cook the steak in the oven for 30 minutes.
Turn on the BBQ to a hot heat.
Prepare the salad.
Take out of the oven and rest the steak for 20 minutes.
Place the steak directly onto the BBQ and cook for 5 minutes, then turn over and cook the other side for 5 minutes.
3 cups of washed rocket.
200g danish fetta.
1 bunch of radishes, sliced.
2 oranges. (one cut into segments, the other zested and juiced for dressing)
3 tablespoons of balsamic vinegar.
1 teaspoon of brown sugar.
1/2 cup of olive oil.
Teaspoon of chilli flakes, fresh chilli or chilli oil to taste.
To make the orange vinaigrette; combine the juice of one orange and its zest, balsamic vinegar, brown sugar, olive oil and chilli.
Place rocket, orange segments and fetta in a bowl and dress with vinaigrette.
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!