Fat Cow Gourmet Meats’ are your friendly local butchers at Kenmore Village.
Visit the team in-Centre for the finest grass or grain-fed beef, cut to order just the way Dad likes it!
You can also find all of your favorite lamb, chicken and pork cuts along with a selection of every day gourmet items available in-store!
First bring steak to room temperature.
Then heat pan or BBQ to hot.
Drizzle steak with oil and season with salt and pepper on both sides of steak.
Well Done
5-6 minutes per side, rest for 6 minutes.
Medium Well
3 and 1/2 minutes each side, rest for 5
minutes.
Medium
3 minutes each side, rest for 4 minutes.
Medium Rare
2 and 1/2 minutes each side, rest for 4
minutes.
Rare
2 minutes each side, rest for 2 minutes.
Method:
Step 1
Preheat oven 180C/160C fan-forced. Slice tops from each capsicum. Reserve tops. Scoop out seeds and membrane. Discard. Stand capsicums in a baking paper-lined roasting pan.
Step 2
Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add herbs, tomato, rice and 1/2 cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
Step 3
Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.
Step 4
Serve capsicums with salad leaves.
4 large red or yellow capsicums
1/4 cup olive oil (extra virgin)
1 large brown onion, finely diced
300 lean beef mince
2 garlic cloves, peeled & crushed
1 tablespoon fresh Oregano Leaves
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
400g can chopped tomatoes
1/2 cup long-grain white rice
Salad leaves, to serve
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