Feather Blade Tacos


2 Featherblade Steaks

2 Bay leaves

1 Orange juice

2 cloves of garlic crushed or finely grated

1tsp dried Oregano

1tsp cumin seeds

1Tbsp tomato puree

½ tsp chipotle chilli paste (or ½ tsp of regular chilli flakes and 1tsp of smoked paprika)

½ tsp salt

  • Preheat your over to 170ºC
  • Add your featherblade steaks and bay leaves to an ovenproof dish.
  • Mix all other ingredients together to make a marinade and pour over the steaks ensuring both sides are well covered with the saucy mixture.
  • Cover with tinfoil or a tight fitting lid and place into the oven for 2 hours.
  • Remove the dish from the oven halfway through cooking time and turn steaks over. Cover again and return to the oven for the remainder of the cooking time.
  • Check after 2 hours if the meat is flaky. If not, return to the oven for a further 30 mins.
  • Remove from the oven once cooked and comes apart easily when pulled. Leave aside to cool slightly.
  • Using 2 forks, pull the meat apart and combine with the cooking sauce.


Sweetcorn and Black Bean Salsa


For the salsa

1 tin Black Beans (drained and rinsed)

1 tin Sweetcorn (drained)

½ cucumber (seeds removed and diced into the same size as beans/sweetcorn)

1 small red onion diced

A handful of coriander (stalks and leaves chopped)


For the dressing

2 Tbsp olive oil

2 Tbsp white wine vinegar

Zest of ½ lime

½ tsp smoked paprika

1 tsp honey

Pinch of salt & pepper


  • Add salsa ingredients to a large bowl
  • Combine dressing ingredients, pour over the salsa and mix well


Quick Pickled Onions


1 red onion thinly sliced

½ tsp salt

1 tsp sugar

½ cup white wine or apple cider vinegar

½ cup water


  • Combine all the ingredients in a non-metal bowl and leave on the side or in the fridge whilst meat is cooking.


Serve with warmed tortilla wraps or hard shell tacos, soured cream, guacamole, jalapeño peppers.