Someone has nominated me as a top food blog...we are not talking Perth, or even Australia, this is a global thing and I have to say, the company I am in is awesome, as far as food blogs go. Thank you whoever you are!
I saw a friend in Singapore shred beef, painstakingly, one shred at a time, with a fork...not kidding, a table fork, and although the end result was stunning, I couldn't quite imagine spending a couple of hours cooking, then shredding beef, chicken or any other meat for it to be wolfed down as quickly as it would be in my household! So; in a fit of daring, I gave the old Thermomix a chance to prove to me once again that it is the appliance in my kitchen and sure enough, we have been shredding all over the place! (Is that a good thing?) I also love Mexican food and so yes, here we are, South of the Border again...perhaps I should start a restaurant...any takers? Was thinking Cafe Crio might work as a name!
- 1 Handful coriander
- 1 chilli
- 1 clove of garlic
- 1 tsp Coconut - Sugar coconut palm sugar BUY
- 1/2 tsp ground cumin
- Pink Salt Flakes Pink salt flakes to taste BUY
- Black pepper to taste
- 2 limes, juice only
- 100 g Extra Virgin Olive Oil (EVOO) EVOO BUY
- 500 g beef steak, in pieces
- 1 Litre GF beef stock
- pink salt flakes and black pepper to taste
- 150 g vintage cheddar cheese, cubed
- Iceberg lettuce to taste
- 1 Tin Beans - Red Kidney kidney beans, drained and rinsed BUY
- 100 g black olives, sliced
- A few spring onions, sliced
- 1 Punnet grapes tomatoes, halved
- 1 red capsicum, diced
- 1 - 2 avocados, smashed
- Corn chips to taste
To make dressing place coriander, chilli and garlic into TM bowl and chop 5 sec/speed 6. Add remaining dressing ingredients and blend 10 sec/speed 6. Remove from bowl and set aside.
Without washing bowl, place beef into simering basket and insert into TM bowl. Pour stock over and cook 20 min/100ºC/speed 2. Drain stock and reserve for another use.
Place cooked beef into TM bowl and shred 5 sec/Reverse/speed 4.
To assemble salad, place cheese into clean and dry TM bowl and grate 8 sec/speed 9.
Arrange lettuce over the bottom of a shallow serving dish or platter. Spoon beef mixture evenly over lettuce and then top with layers of beans, olives, spring onions, tomatoes, capsicum and avocado's. Finish with corn chips and drizzle with dressing just prior to serving.
To make the taco bowl, just brush a soft tortilla with olive oil, drape over a fluted brioche tin and bake in a 180℃ oven for around 7-10 minutes per one. Cool on a rack before using as a bowl!