Recipes
To serve 4
Ingredients
- 1/2 (500g) head cauliflower, trimmed, roughly chopped
- 2 1/2 tablespoons extra virgin olive oil
- 420g can no-added-salt red kidney beans, drained, rinsed
- 4 green onions, thinly sliced
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 3 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground chilli powder
- 1/2 teaspoon paprika
- 500g Clayton’s Organic Beef mince
- 410g can chopped tomatoes with paste
- 200g bag organic original flavoured corn chips
- 2/3 cup grated tasty cheese
- 1/3 cup reduced-fat plain Greek-style yoghurt
- 2 tomatoes, diced
- 2 tablespoons fresh coriander leaves
Method
- Place cauliflower in a food processor. Process until finely chopped. Place in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until cauliflower softens slightly.
- Heat 2 tablespoons oil in a large frying pan over medium heat. Add cauliflower. Cook, stirring occasionally, for 5 minutes. Add kidney beans and 1/2 the green onion. Cook for a further 4 to 5 minutes or until cauliflower is light golden. Transfer to a heatproof bowl. Cover to keep warm.
- Increase heat to medium-high. Add remaining oil to pan. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ground coriander, cumin, chilli powder and paprika. Cook for 1 minute or until fragrant. Add Clayton’s Organic Beef mince. Cook, breaking up lumps with a wooden spoon, for 5 to 6 minutes or until browned. Add tomatoes. Reduce heat to low. Simmer for 10 minutes or until mixture has thickened.
- Preheat grill on medium-high. Arrange corn chips in a flameproof serving dish. Sprinkle with 1/2 the cheese. Spoon over 3/4 of the mince mixture. Top with cauliflower mixture, then remaining mince mixture. Sprinkle with remaining cheese. Grill for 2 to 3 minutes or until cheese is melted. Dollop with yoghurt and sprinkle with tomato, coriander leaves and remaining green onion. Serve immediately.
Recipe adapted from:
https://www.taste.com.au/recipes/chilli-beef-cauliflower-rice-nachos/t1wAuyyF
News
Are you interested in becoming a stockist or seeking product for food service?
We are always on the lookout for new stockists to help us sell our products to a wider consumer base and would love the opportunity to speak with you.
Clayton’s Organic beef is the perfect choice for consumers looking for a healthy, environmentally friendly source of beef. We ensure that we provide quality product each time – every time!
Get in touch with our Sales Manager, Tim Burgess today!
He can be contacted on mobile at 0437 335 912 or via email tim@bowcreek.com.au.
We will have an option to suit your business’ needs.
News
Exciting news for our Sydney customers! Our organic beef is now available at Vic’s Meat!
We’re so excited to be able to reach more customers and provide Sydney locals with high-quality organic beef!
Customers can purchase online at Vic’s Meats here or visit Victor Churchill at 132 Queen St, Woollahra NSW 2025.
News
We’re so excited to announce that our organic beef is now available at The Cube Hotel!
If you’re a Toowoomba local, head on to The Cube Hotel for lunch or dinner and try ‘Clayton’s Rib Fillet’!
Make sure you snap a pic and share on social media using the hashtag #claytonsorganicbeef and let us know your thoughts.
Head to the Cube Hotel’s website here for more information or to view their menu.
Recipes
To serve 4
Ingredients
- 1 pack of Clayton’s Organic Beef Sausages – available in Honey & Garlic or Sweet Chilli
- 4 x bread rolls or hot dog rolls
- Mixed lettuce leaves
- Cherry tomato’s
- Carrot
- Red onion
- Fetta cheese
- Tomato sauce to serve
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons sweet chilli sauce
- 2 tablespoons olive oil
Method
- Heat a greased barbecue grill or chargrill on medium-high. Cook the sausages, turning, for 10-15 mins or until golden and cooked through. Transfer the sausages to a plate.
- Meanwhile, combine the mixed lettuce leaves, cherry tomato’s, carrot, red onion and fetta cheese into a salad bowl. For salad dressing, combine the vinegar, mustard, sweet chilli and remaining oil into a bowl.
- Use a serrated knife to split the bread rolls (don’t cut all the way through).
- Fill the rolls with lettuce, sausages and top with tomato sauce.
- Serve with side salad and drizzle with dressing.
Recipe adapted from Taste.com.
Recent Comments