URBAN COWBOY
Crack open a cold one and pull up a chair – our vibrant salads and flavour-packed burgers and rolls are perfect for leisurely dining al fresco
Vibrant salads and flavour-packed burgers and rolls that are perfect for al fresco dining.
Blistered Tomato, Grilled Capsicum and Pita Salad (v)
The juicy, sweet tomatoes and capsicum pair perfectly with the crunchy torn pita. This salad works so well alongside grilled meats or fish.
8 vine tomatoes
250 grams mixed cherry tomatoes
1 bulb garlic, cut in half lengthways
10 grams fresh oregano leaves, plus extra to garnish
1 teaspoon brown sugar ¼ cup olive oil
1 tablespoon apple cider vinegar
sea salt and cracked pepper
2 red capsicums
3 pita breads, torn into bite-sized pieces
¼ red onion, thinly sliced
150 grams feta, cut into cubes
EQUIPMENT: Line 2 baking trays with baking paper.
Preheat the oven to 160°C. Preheat the barbecue.
Place the tomatoes, garlic, oregano, brown sugar, 2 tablespoons of the olive oil and the vinegar on one prepared tray. Season with salt and pepper and gently toss to combine. Bake for 50-55 minutes.
Grill the capsicums over a high flame, turning regularly to char all sides. Remove from the heat and place in a covered container to steam.
Remove the tomatoes from the oven and set aside. Increase the oven temperature to 190°C. Place the pita bread pieces on the second prepared tray. Drizzle over the remaining 2 tablespoons of olive oil and top with a generous pinch of sea salt. Toss to combine then bake for 10-15 minutes, or until golden and
crunchy. Turn them over halfway through cooking.
To peel the capsicums, run them under cold water and remove the charred skin, seeds and core. Then, cut the capsicum into strips.
Arrange the roasted tomatoes, garlic, capsicum, baked pitas, red onion and feta on a serving plate. Drizzle over any pan juices from the tomatoes. Top with a few fresh oregano leaves and season with salt and pepper. SERVES 4-5
Spicy Cornflake Crumbed Chicken Burgers
Using cereal as a crumb may sound a bit strange but cornflakes make for a super-crunchy and delicious coating. The corn flavour paired with the spices and jalapeños gives these burgers a slight Mexican vibe. CHICKEN ½ cup plain flour
2 teaspoons each smoked paprika and ground cumin
1 teaspoon each garlic powder and dried oregano
½ teaspoon each ground chilli and table salt
¼ teaspoon cracked pepper 2 large eggs, size 7 ¼ cup chipotle sauce 2 cups cornflakes, crushed
4 boneless skinless chicken thighs
2 tablespoons olive oil
½ teaspoon table salt SMOKED PAPRIKA MAYO 1/3 cup good-quality mayonnaise ½ teaspoon smoked paprika 1 clove garlic, crushed TO ASSEMBLE 4 brioche-style burger buns, halved
20 grams butter, softened
4 large cos lettuce leaves, shredded
½ red onion, thinly sliced
12 pickled jalapeño slices or dill pickle slices
EQUIPMENT: Line a baking tray with baking paper.
Preheat the oven to 190°C regular bake.
Set yourself up with three large bowls. In the first, combine the flour, dried spices, herbs, salt and pepper. In the second, whisk together the eggs and chipotle sauce. In the third, place the crushed cornflakes.
Coat the chicken in the flour mixture then dip into the whisked egg, letting any excess run off. Coat in the cornflakes, making sure all sides of the chicken are covered in the crumb. Place on the prepared tray. Drizzle over olive oil and table salt and bake for 25-30 minutes, or until golden and crunchy. Turn the chicken over halfway through cooking.
MAYO: Mix the ingredients together in a small bowl.
TO ASSEMBLE: Smear the cut sides of the burger buns with butter. Grill until golden or warmed through. Smear a generous spoonful of the smoked paprika mayonnaise on each cut side. Top with lettuce, red onion, pickled jalapeños and the chicken. SERVES 4
COOK’S NOTE: Serve the chicken immediately to keep it nice and crunchy.
Pork, Carrot and Zucchini Sausage Rolls
Adding carrot and apple gives these sausage rolls a lovely sweetness. Serve with a salad and your favourite chutney. FILLING 250 grams pork mince 250 grams pork sausages, skins removed
1 carrot, peeled, grated 1 zucchini, grated 1 braeburn apple, cored, grated ½ red onion, thinly sliced 1 large egg, size 7 1 teaspoon dried thyme
EQUIPMENT: Line a baking tray with baking paper.
Preheat the oven to 190°C regular bake.
FILLING: Place everything in a large bowl and combine well.
2 tablespoons fruit chutney 2 cloves garlic, finely chopped ½ teaspoon each sea salt and cracked pepper TO ASSEMBLE 500 grams good-quality pre-rolled flaky pastry
flour for dusting 1 large egg, size 7, whisked 1 teaspoon sesame seeds
TO ASSEMBLE: Place the pastry on a lightly floured bench. Make a log of filling 5cm from the long edge of the pastry. Take the long edge and roll it over the filling. Carefully roll until the filling is encased. Brush the pastry edges with egg wash to seal. Make sure the seal is underneath. Cut the roll into 6 smaller rolls and place on the prepared baking tray. Brush with egg wash and top with sesame seeds. Bake for 35-45 minutes, or until golden brown. SERVES 4-6
Grilled Capsicum and Herby Yoghurt Dip (v)
Serve this easy and delicious dip alongside crispy baked flatbreads. 6-8 thin flatbreads 3 capsicums 2 cups thick Greek-style yoghurt
2 tablespoons finely chopped fresh parsley
1 tablespoon each finely chopped fresh chives and mint
1 clove garlic, finely chopped
1 teaspoon finely grated lemon zest
cracked pepper 1 tablespoon olive oil 2 tablespoons capers TO SERVE 1 tablespoon each finely chopped fresh chives and mint
EQUIPMENT: Line a baking tray with baking paper.
Preheat the oven to 190°C regular bake.
Place the flatbreads on the tray and bake until dry and crispy.
Set aside. Under the grill or on the barbecue, grill capsicums until charred on all sides. Remove from the heat and place in a covered container to steam. In a bowl, mix together the yoghurt, herbs, garlic, zest and season with cracked pepper. Spoon into a serving bowl and place in the fridge to chill. Run the capsicums under cold water and remove the charred skin, seeds and core. Cut into thin strips. Heat the oil in a small sauté pan. Add the capers and fry for 2-3 minutes, or until they stop popping. Be careful, hot oil may spit from the pan.
TO SERVE: Top the herby yoghurt with the capsicums and capers. Garnish with chives and mint and serve with flatbreads. SERVES 6
Corn, Zucchini and Oaxaca Cheese Quesadillas (v)
Oaxaca is a Mexican cheese from the region of that name. It is mild and stringy and works perfectly in these quesadillas. It’s available from Farro and specialty food stores, but if you can’t find it, mozzarella will work too. GUACAMOLE 2 avocados 2 teaspoons lime juice
1 teaspoon each hot sauce and sweet chilli sauce
1 clove garlic, finely chopped 1 pinch table salt CORIANDER SAUCE 20 grams fresh coriander, finely chopped
1 clove garlic, finely chopped 2 tablespoons olive oil
1 tablespoon jalapeño pickle juice QUESADILLAS 12 flour tortillas (taco size)
125 grams Oaxaca cheese or mozzarella, shredded
½ cup fresh or tinned corn kernels, drained
2 zucchini, grated
3 tablespoons chopped pickled jalapeños
1 red onion, finely chopped ¼ cup chipotle sauce sea salt TO SERVE lime wedges
1 red chilli, thinly sliced (optional)
GUACAMOLE: In a bowl, mash the avocados with the back of a fork. Add the remaining ingredients and mix to combine, then set aside.
CORIANDER SAUCE: Place the ingredients in a small container, place the lid on top and shake to combine.
QUESADILLAS: Place 6 tortillas on a flat bench top. Top each with cheese, corn, zucchini, jalapeños, onion and chipotle and finish each with more cheese before placing another tortilla on top. Having cheese on the top and bottom of will help them stick together.
Place a large non-stick sauté pan over a medium heat. Fry the quesadillas for 2-3 minutes on each side, or until golden brown. Carefully flip them over with a spatula.
TO SERVE: Serve the quesadillas with guacamole, coriander sauce, lime wedges and fresh chilli. SERVES 4
Steak Rolls with Horseradish Cream and Caramelised Onions
A relaxed and delicious lunch or dinner, great for entertaining. The caramelised onions can be made in advance; just warm slightly before serving. CARAMELISED ONIONS 2 tablespoons butter 1 tablespoon olive oil 2 brown onions, thinly sliced 1 tablespoon brown sugar HORSERADISH CREAM 1 tablespoon finely chopped fresh dill
3 tablespoons horseradish sauce
½ cup sour cream
¼ teaspoon cracked pepper STEAK 1 tablespoon olive oil sea salt and cracked pepper
400 grams sirloin steak, fat removed TO SERVE 4 soft bread rolls, halved 4 large cos lettuce leaves 3 vine tomatoes
ONIONS: Heat the butter and olive oil in a large sauté pan over a low heat. Add the onions and brown sugar and gently fry for 30-40 minutes, or until soft and caramelised.
HORSERADISH CREAM: Mix all the ingredients together in a bowl. Set aside.
STEAK: Rub the steaks with olive oil and season with salt and pepper. Either cook the steaks in a cast iron pan or on the barbecue, for 3 minutes on each side, or until cooked to your liking. The cook time will differ depending on the thickness of the steaks. Remove the steaks from the heat and set aside to rest for 5 minutes before cutting into strips.
TO SERVE: Fill the rolls with lettuce, tomato, sliced steak, caramelised onions and horseradish cream. SERVES 4