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Ingredients 1/2c Culley’s salsa verde1/4c beef stock1T tomato paste1.5kg chuck steak4T Culley’s Championship rub1t cumin 1 lime, juice6-8 tortillas2 tomatoes, chopped1c red cabbage, thinly slicedHandful of coriander Instructions In a small bowl whisk together the salsa verde, beef stock and tomato paste. Set aside. Place the steak into a slow cooker and massage in the rub and cumin. Pour in the sauce before covering and cooking on low for 8 hours. Once cooked, shred with two forks, removing the excess fat. Add the lime juice and stir. Distribute the beef and remaining ingredients between the tortillas and add a drizzle of...

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Ingredients 500g beef mince1 onion, chopped3t garlic, minced2t ground cumin1t smoked paprika1t ground coriander3T tomato paste1 can of tinned tomatoes1 can of kidney beans1c beef stock2T Culley’s chipotle hot sauce1 carrot, gratedSalt and pepper To serve Nacho chipsSour creamGrated cheeseAvocado/guacamoleCorianderMore Culley’s Chipotle Hot Sauce to taste Method In a large fry pan, heat the mince and onion over a medium-hot heat until the mince is brown and crumbly.  Add the garlic and spices and cook for an extra minute. Mix in the rest of the nacho mix ingredients and bring to the boil, then reduce to a simmer for 30...

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James Smith The Tattooed Butcher Instagram @tattoed_butcher www.thetattooedbutcher.com Ingredients 2 x 1.5inch cut porterhouse/sirloin steaks 4 x large mushrooms chopped 2 x sprigs of rosemary 100g butter 1 cup of milk 1 tablespoon corn flour 2 tbsp cracked pepper Sea salt Culleys pitmaster beef rub Method Remove steak from fridge and let it get up to room temperature, then rub the culleys pitmaster beef rub on Heat skillet directly over coals until it reaches around 300© Place 100g of butter into the pan along with your rosemary and mushrooms, add the steak once the butter has reduced down to a golden...

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Recipe by Jared Bozas Facebook: www.facebook.com/jaffeats Instagram: jaff_eats   Serves: 4 Ingredients 4 good quality burger buns (buttered) 4 free range boneless chicken thighs Culley’s Chipotle hot sauce Culley’s Mexican Fajita seasoning Culley’s Smoky Mayo Culley’s Mexican corn chips 4 slices Cheddar cheese 1-2 avocados Cos lettuce (washed and dried) Jalapeños Canola oil Marinade Ingredients 600g buttermilk (if you can’t find buttermilk mix 2 cups milk or cream with 2 tbsp vinegar or lemon juice and wait 5-10 minutes) ½ packet Culley’s Mexican Fajita seasoning A few splashes of Culley’s Chipotle sauce 2 eggs beaten (only add at the end...

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@totallyfried Ingredients Culley’s Hot Buffalo Wing Sauce Culley’s Original BBQ Sauce Boneless skinless chicken thighs 500g elbow macaroni 6 tbsp unsalted butter 1/3 cup + 1 cup of all purpose flour 2 eggs 3 cups whole milk 1 tsp Dijon mustard 6 rashers of bacon 3 cups grated cheddar cheese  2 cups grated Colby cheese  salt and pepper to taste 1 1/2 cups panko crumbs Chives Spring Onion Blue cheese 50g Method Cook the pasta to al dente in boiling salted water according to the package instructions. Remove from heat, drain, and return to the pot. Melt butter in a...

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