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Main Meals

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Recipe by Andrew Clarke INGREDIENTS: 1 kg Greenlea Beef Cheeks ½ packet Bull Dust beef rub 125 gm Oaxaca (buffalo string cheese) 1 brown onion (thinly sliced) 1 L Restore beef bone broth ¼ red cabbage 1 carrot (fine julienne) ¼ cup chopped coriander(optional) 3 spring onions 1 Tbsp celery seeds 12 x 6” soft tacos 1/3 cup sour cream 1/3 cup mayonnaise 1 clove garlic 1 tsp sriracha 1 lime (juice) 120 ml BBQ sauce (I use

Serves 6-8 This gorgeous “one dish wonder” is awesome to prepare when feeding a crowd. It always elicits a “wow” reaction because it looks so impressive but is actually quite simple to make! We love the fact it is gluten free and contains our gut healing bone broth, making it healthy as well as celebratory. We used a paella pan which measured 33cm

This recipe makes 24 large dumplings, but you can make them any size you like DUMPLING DOUGH 400 g plain flour 100 g cornflour 300 ml water ½ tsp salt FILLING 500 g Greenlea beef mince 1 kg brown onions (thinly sliced) 5 tbsp canola oil 1 tsp salt 50 g butter 1 ½ tbsp Worcestershire sauce 1 tbsp brown sugar ¼ tsp cracked black pepper BROTH 1 L Restore Beef Bone Broth 1 ½ tbsp flaky

Serves 4 To make the chicken balls combine the following ingredients -500gms organic chicken mince1 onion finely chopped and sautéed1 clove garlic, crushed and sautéed1 tbsp chopped coriander1 tbsp chopped continental parsley1 egg, to bind2 tbsp gluten free rice flour Once combined, use a dessert spoon to divide mixture and loosely shape into small balls. Place each ball onto a tray lined

Serves 4 INGREDIENTS 2 onions, peeled and quartered 1 thumb size piece of ginger, thickly sliced 600g Scotch steak 2 cinnamon sticks 4 whole star anise 2 tsp coriander seeds 1 tsp black peppercorns 1 tsp cloves 1 L Restore beef bone broth 1 L water 2 carrots, cut into large chunks 2 tbs fish sauce 1 tbs brown sugar 1 tsp salt (to taste) 375g dried rice noodles, soaked and drained Toppings to serve: fresh bean

Serves 4 INGREDIENTS 500g First Light venison dice shoulder¼ c plain flour seasoned with salt and pepper2 tbs olive oil1 onion, peeled and chopped2 carrots, sliced into 1cm rounds2 parsnip, sliced into 1cm rounds4 cloves garlic, peeled and smashed1 cinnamon stick2 whole star anise6 whole cloves2 tbs butter1 c red wine2 c beef or chicken broth1 tbs white sugar2 tbs balsamic vinegar½