LINKS

Phoenix Garlic - New Zealand grown garlic and shallots.

NZ Tamarillo Growers Association.

Beattie's Book Blog - Blog by former leading New Zealand publisher and bookseller, and widely experienced judge of both the Commonwealth Writers Prize and the Montana New Zealand Book Awards.

Regal Salmon — NZ King Salmon.

Omega Seafood — mussels and clams.

Premium Game — wild venison, rabbit and more.

Homewood Bay Lodge — luxury accommodation in the Pelorus Sound.

Wine Tours By Bike — Marlborough's premier vineyard bike tour company in the heart of the Marlborough wine region.

Jan Bilton's Tamarillo Cookbook

STEP BY STEP TACOS

Burgers: 500g lean minced beef
2-3 tablespoons taco seasoning
1/2 red capsicum, seeded & chopped
1 small onion, chopped
Tacos: 6 stand n’ stuff taco shells
2 cups shredded lettuce
1 cup shredded cheese
1 large tomato, thinly sliced
1 avocado, stoned, peeled & sliced
1/2 cup lite sour cream
coriander leaves and taco or fruit sauce, optional
 
Preheat the oven to 180°C.
 
1. Place the mince, taco seasoning, capsicum and onion in a food processor. Cover and whizz until well combined.
 
2. Spoon the mixture into a bowl. Divide into 6 equal portions. Roll each into a ball between your hands.
 
3. Pat into a round about 7cm in diameter and 1.5cm thick.
 
4. Pan-fry in a lightly oiled non-stick frying pan or grill for about 3-4 minutes each side, until cooked.
 
5. Meanwhile, stand the taco shells on an oven tray and heat for about 3minutes at 180°C. Remove to a wooden board.
 
6. Fill each taco shell with shredded lettuce, cheese, a burger, tomato and avocado. Top with sour cream and coriander plus sauce, if using. Serves 4.

 

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