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oe eur uur geen kcle Dee seem Une Be) aT en Cree etre ate ese sie ei COT TELA RSE ee RET) Lett eee ee ee ue ule Oe Re ee Remy ely \ Camp skillet chilaquiles Camp skillet chilaquiles SERVES 6 @ 2 tbsp olive or vegetable oil @ 1 medium red onion, finely chopped ™@ 2 cloves garlic, crushed ™ 2 tbsp Mexican seasoning or taco spice mix @ 200g jar taco sauce ™@ 2x 400g cans diced tomatoes ™ ¥%, cup semi-dried tomato strips, chopped 1 230g bag white corn tortilla strips ® Leggs @ 80g Danish feta or grated Mexican cheese ™ Chopped coriander, to sprinkle ™@ Hot sauce, sliced jalapeno and lime wedges, to serve 1Heat oil ina 30cm cast-iron skillet over a medium heat. Add onion and garlic and cook, stirring, for 3 minutes until soft. 2.Add Mexican seasoning and cook, stirring, for 1 minute. Add sauce, tomatoes, ¥2 cup water and semi-dried tomato strips. Stir to combine and simmer for 5 minutes. Stir in tortilla strips until coated. 3 Make 4 holes in mixture then break eggs into holes. Sprinkle crumbled feta over. Cover pan and cook for 8-10 minutes or until eggs are just set. Season and sprinkle with coriander. Serve with hot sauce, sliced jalapeno and lime, if desired. Corn, bean and coriander salad SERVES 6 2.x 400g can corn kernels, drained ™ 400g can black beans, rinsed, drained ™ 1 bunch coriander, leaves picked ™ 1 small red onion, finely chopped ® 1small red capsicum, finely chopped ™@ 200g grape tomatoes, halved ™ 1avocado, chopped ™ 1 jalapeno, thinly sliced (optional) 34 bunnings.co.nz | (O) bunningsnz | ®) bunnings Mexican green coleslaw {Kit Out timber picnic tray table kit, $15, 1/N: 0212277. Matador enamelled cast iron skillet, $58.98, I/N: 3171792. Wagner 3.65m x 2.74m heavy duty canvas drop sheet, $27.50, I/N 0249723. Plates and dishes, Kmart. All other products, stylist’s own. Some products are not available at all Bunnings stores, but may be ordered. DRESSING ™ Y% cup olive oil 1 2 tbsp red wine vinegar ™@ 3 tsp caster sugar 1 1tbsp chipotle hot sauce 1To make dressing, combine all ingredients in a screw-top jar. 2Combine corn, beans, coriander leaves, onion, capsicum and tomatoes in a large bowl and stir to combine. 3 Spoon into a serving bowl, sprinkle with avocado and jalapeno (if desired) and drizzle with dressing. Serve. Mexican green coleslaw SERVES 6 @ 2 tsp olive oil ™ % cup pepitas (see Tip) 1 tsp Mexican seasoning or taco spice mix @ ¥, tsp ground sea salt @ 2 tsp caster sugar ™ 1 lime, zested (reserve juice for dressing) ™ 1 bunch coriander, rinsed ™@ 600g green Savoy cabbage, trimmed, thinly sliced “Colourful, nutritious and packed with flavour, a Tex- Mex menu is a guaranteed crowd-pleaser” Kerrie Worner, contributing food editor ™@ 1small green capsicum, finely chopped ® 4green onions, thinly sliced DRESSING @ ¥. cup olive oil ™ 1 tsp habanero hot green sauce or other hot sauce ™@ 2 tsp honey 1Place oil in a small frying pan over a medium-low heat. Add pepitas, Mexican seasoning, salt and sugar. Cook, stirring, for 2-3 minutes until starting to toast. Remove from heat and stir in lime zest. Cool. Season. 2To make dressing, combine all ingredients and 2 tablespoons lime juice in a jug until smooth. 3 Thinly slice some coriander stems and roughly chop the leaves. Combine cabbage, capsicum, onions, chopped coriander stems and leaves in a serving bowl. Add pepitas and stir in lightly with dressing. Serve. Tip: Pepitas are huskless pumpkin seeds available in major supermarkets. Keep in mind... = Never place food directly on a painted tablecloth; always use plates or serving platters. ™ Remove butane cooker from camping kitchen before use and follow manufacturer's instructions for its set-up, use and storage m Ensure festoon lights are hung at a safe height - ours are set up for photography and inspiration only Recipes and food preparation Kerrie Worner Food photography ‘Simon Whitbread, foed styling Samantha Pointon.
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