When you buy local, you’re helping a neighbour pay their mortgage, their son to get a team jersey, their employee’s daughter to have piano lessons. You help them support their local charities. You’re putting food on the table of local people, not faceless conglomerates who don’t know you exist. Look after your local businesses and they will look after you. #buylocal#buyorganic 🐄
Now available at the Standard Market Company in Brisbane & Gold Coast, as well as Spar Express on MacKenzie Row Toowoomba! Get your hands on some of our superb #organic#beef you won’t be disappointed!
8 Clayton’s Organic beef steaks, 3 ½ ounces thick (sirloin, ribeye or tenderloin, 2 steaks per serving)
½ cup olives
7 ounces assorted salad leaves
5 ounces semi sun dried tomatoes (no-oil)
olive oil for cooking
2 tablespoons creamed horseradish
½ cup low-fat natural yogurt
1 tablespoon white wine vinegar
1 tablespoon chives, chopped Preparation Instructions:
1. Brush sliced fennel and steaks with olive oil. Place onto a hot grill, cook for 1 minute on each side. Set aside.
2. To make the salad, toss together salad leaves, olives, tomatoes and grilled fennel.
3. Dressing: mix together horseradish, yogurt, vinegar and chives.
TIP: Zucchini, mushrooms or bell peppers can be used in place of fennel.
Place steak on the plate and top with salad and dressing, then repeat to create a stacking effect (2 x 3-½ ounce steaks = one dinner serving)
4 Clayton’s Organic Beef rib eye steaks, trimmed
salt and freshly ground pepper, to taste
2 tablespoons olive oil
½ cup Cabernet Sauvignon (or Shiraz)
¼ cup beef broth
2 tablespoons extra virgin olive oil
2 spring onions, chopped
1 ½ cups Arborio rice
1 large pear, peeled and diced into ½ inch cubes
1 cup white wine (try a rich Chardonnay)
4 cups hot chicken stock
white pepper to taste Preparation Instructions:
1. Season steak to taste and let come to room temperature.
2. To prepare risotto, heat olive oil in a large saucepan over medium heat. Add onion and cook for 1 minute or until starting to soften, but not brown. Add rice and pear and cook, stirring, for 2 minutes or until rice is well coated. Pour in wine, stirring until all liquid is absorbed. Reduce heat to low-medium, add chicken stock a ladle at a time, stirring constantly and allowing all liquid to be absorbed before adding the next ladleful. Continue until rice is creamy and al dente, about 20 minutes. Remove from heat and season with pepper. Cover and allow to sit for 2-3 minutes before serving.
3. While risotto is cooking, heat 2 tablespoons olive oil over high heat and cook beef for 1-2 minutes each side. Reduce heat to medium and continue to cook beef for 3-4 minutes or to your liking. Transfer to a heated plate and cover with foil to keep warm.
4. Pour wine and broth into pan and simmer over medium high heat until mixture thickens, about 5 minutes.
To serve, spoon risotto into large bowls. Slice steaks, arrange over risotto, then pour over the wine reduction. Serve with more of the Cabernet and a large green salad.
4 Clayton’s Organic beef strip loin steaks
olive oil
2 tablespoons mustard seeds
2 tablespoons freshly ground pepper
2 tablespoons oregano
1 teaspoon coarse salt
1 tablespoon Dijon mustard
1/3 cup buttermilk
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons caraway seeds (optional)
1/2 head Napa cabbage (or preferred white cabbage)
1 red pepper, thinly sliced
1 bulb fennel, white part only, thinly sliced
1/4 cup fresh dill, chopped Preparation Instructions:
1. Brush steaks with olive oil. Spread mustard seeds, pepper, oregano, and salt on a plate and firmly press both sides of meat into the mixture to form a crust. Set aside.
2. To prepare coleslaw, whisk together mustard, buttermilk, lemon juice, oil, and caraway seeds. Place cabbage, pepper, fennel, and dill in a bowl and toss with the dressing. Refrigerate and allow flavors to develop while meat cooks.
3. Heat 1-2 tablespoons of oil in pan and cook meat over medium high heat for 3-4 minutes each side for medium rare, or cooked to your preference.
Serve over coleslaw with lemon wedges, a loaf of sourdough bread, and a glass of Pinot Noir to bring some fruit to the spice!
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