|
|
4 large tomatoes
1 large garlic clove – finely diced
½ red onion – finely diced
2 tablespoons fresh lime juice
3 tablespoon olive oil
2 green chillis – deseeded and diced
Large handful fresh coriander – roughly chopped
Sea salt
To garnish – additional fresh coriander
Remove the seeds from the tomatoes and chop finely. Place in a large bowl along with the other ingredients.
Season generously. Ideally place in the fridge for one hour to let the flavours develop before serving.
Recipe by Kelly Gibney
Chef Jason from Jiggle Korean BBQ Restaurant has added a proper twist to his Korean Fried Chicken recipe for an extra crunchy, chilli crispy coating.
A cheeseburger bake with a dill pickle twist.
You can’t go past this platter favourite. Our recipe is a slight variation on the traditional Guacamole so give it a whirl.
Weeknight dinner sorted; top your Cheeza-peno Tortilla Chips with this marinated beef fajita mix.
Chef Jason from Jiggle Korean BBQ Restaurant has added a proper twist to his Korean Fried Chicken recipe for an extra crunchy, chilli crispy coating.
A cheeseburger bake with a dill pickle twist.
You can’t go past this platter favourite. Our recipe is a slight variation on the traditional Guacamole so give it a whirl.
Weeknight dinner sorted; top your Cheeza-peno Tortilla Chips with this marinated beef fajita mix.
