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To keep this family favourite healthy and bursting with flavour drop by our market to pick up our always quality premium minced beef.

Serves: 4

Ingredients 

  • 500g ground beef
  • 1 medium onion, chopped fine
  • 10 corn tortillas
  • 2 cans of diced green chillies
  • 1 cup black olives, chopped
  • 1 cup green onions, chopped
  • 3 cups cheddar cheese, grated
  • 2 cups chicken broth
  • 1 jar of enchilada red sauce
  • 2 Tbs plain flour
  • 4 Tbs canola oil
  • Salt and pepper
  • Coriander, to garnish

Method 

  1. In a skillet over medium-high heat, brown beef, and onions. Drain fat, add a pinch of salt, combine and remove from heat.
  2. To create the sauce, combine canola oil and flour over medium-low heat. Whisk and allow to boil for 1 minute. Add broth, enchilada sauce and a pinch of salt and pepper. Bring to the boil and then simmer.
  3. Over medium heat, warm remaining half of the canola oil and lightly fry the tortillas until soft but not too crisp. Drain excess oil on paper towel.
  4. Spread half a cup of sauce in the bottom of a 10’ baking dish. Cover the entire tortilla with sauce and fill with olives, onion and chillies and a generous portion of cheese. Wrap to contain and then stack in the baking dish with the join faced down.
  5. Top with remaining chillies, olives or onion and cheese and bake enchiladas in a 180C oven for 20 minutes. Sprinkle with chopped coriander.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

This summer recipe champions the ultimate cut of lamb, the cutlet. Soft and tender but bursting with flavour. You don’t need much more than good quality meat and a searing barbeque.

Serves: 4

Ingredients

  • 8 lamb cutlets
  • 3 cups baby spinach
  • 150g strawberries, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 avocado, sliced
  • 45g Australian feta, crumbled
  • 50g natural, roasted almonds, coarsely chopped
  • 2 lemons, juiced and zested
  • 1 cup of mint leaves
  • 120ml olive oil

Method

  1. To create a dressing for the lamb, blend mint, lemon zest, 3 tablespoons of lemon juice and mint in a food processor and add salt and pepper to taste. Coat the
  2. While barbeque heats to a medium / high heat, use 2 tablespoons of the mint marinade to coat the lamb all over tablespoons of mint marinade saving the rest of the marinade for dressing.
  3. Barbecue the lamb for 3 minutes each side or until both sides are browned and the internal temperature is 54C for a medium-rare cook.
  4. Assemble the salad by arranging spinach on a platter and topping with onions, almonds, avocado, feta, and strawberries. Drizzle over remaining mint marinade for dressing and serve with lamb on the side.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

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