Choice Recipes
Hi, it’s Pip here and I am responsible for the “news & views” and “recipe” pages on this website.
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Cooking techniques? Nutritional questions? Share a recipe or idea……….Please just click here to email me.
Pip Duncan
Food, Food Safety & Nutrition Consultant
Wednesday, 01 Feb, 2012
Family Serve
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 teaspoon fresh oregano, chopped
2 tablespoon ricebran oil
1 clove garlic, crushed
1 onion
1 red chilli, finely diced
600g SilverFern Farms Venison stirfry
8 tomatoes, roughly chopped
1 green capsicum, finely sliced
1 x 400g can kidney beans
1 packet corn tortillas
½ iceburg lettuce, finely sliced
2 tomatoes, deseeded and chopped
½ cup cheese, grated
4 tablespoon sour cream
Mix first 6 ingredients together into a small bowl.
Heat oil in large saucepan, sweat garlic and onion until translucent, add chilli and cook for further minute. Add venison & cook until browned. Add seasoning mix, beans, tomatoes and capsicums and cook over low heat for 10-15 minutes.
Fill warmed tortillas with shredded lettuce, chopped tomato and venison and top with grated cheese & sour cream. Roll and serve.
