The cabbage and cucumber give a refreshing coolness to this mouth- and eye-watering steak dish. It’s hot, that’s why it’s called Crying Tiger.
Jachtschotel, which translates as “hunter’s dish” is similar to what we call Shepherd’s Pie. in that it consists of layers of meat, potatoes and vegetables. What makes this Dutch hunter’s casserole different are the layers of finely sliced apples. This dish was traditionally made with leftover bits of venison after the end of the hunting season – hence the name – but our version uses easy-to-find beef.
Toppings : Sirloin steak, chilli, garlic, chunky salsa, capsicum, red onion, mozzarella cheese, cheddar cheese
Delicious comfort food at its best – a classic traditional steak and kidney pie. Make the filling the day before and you have a perfect meal planning recipe for a busy day ahead.
This marinade will take your steaks to a new level of perfection. If you like Houston’s Hawaiian Rib-eye Steaks then this is definitely the copycat recipe for you.
There are many different versions of chilli con carne. Our version is a spicy stew containing chilli peppers, beef steak, tomatoes and beans. Other seasonings include garlic, onions, and cumin.
Instead of carrying the literal meaning, the name now evokes a certain style of grilled meat and a combination of ingredients – carne asada, beef, pork, or chicken, some type of pepper (typically red), onions, and bacon.
Lomo Saltado is a popular Peruvian dish and symbolises like no other the fusion of Peruvian ingredients with Asian techniques of preparing food. Mixed with French fries and served with rice. Lomo Saltado can be found in simple restaurants and up-scale places alike.
When you are in Barbados if you go to any restaurant that lays on a traditional Sunday Bajan buffet, you will find Bajan Pepperpot on the menu. Caribbean soups are often passed down from generation to generation and as with most Caribbean entities, the soup’s diversity is what makes it what it is. Various versions of the revered Pepperpot brew exist.
As it is with larb, this is a famous and well loved Issarn dish. You should be able to spot the similar characteristics simply by looking at the ingredients and how it is served. Only the freshest and very good quality beef should be used for this dish; We like to use either rump or beef fillets, the latter of course will cost a little more but it sure makes a huge difference to the final dish.