Our Recipes

Cowboy Butter Brisket Mac & Cheese

A creamy, cheesy mac and cheese loaded with tender cowboy butter brisket, topped with fresh spring onion.

Serves 4.

Ingredients:

For the brisket:
50g cowboy butter seasoning
200–350g beef brisket, depending on how meaty you want it
2 white onions
1 tbsp garlic purée
Salt, to taste
Water, enough to submerge the brisket

For the mac & cheese:
200g macaroni
30g butter
20g cowboy butter seasoning
120ml brisket cooking juices
300ml double cream
75g Red Leicester or cheddar
75g mozzarella
Extra cheese for topping
1 spring onion

Method:

1. Prepare and sear the brisket

Thoroughly coat the brisket with the cowboy butter seasoning. Heat a large pan over a medium-high heat and sear the brisket on all sides until golden brown.

2. Slow-cook the brisket

Roughly chop the white onions and place them into a deep ovenproof tray. Season with salt and 30g of the cowboy butter seasoning. Place the brisket into the tray, add the garlic purée and fill with enough water to submerge the brisket. Cover tightly with foil and bake at 180°C for 3 hours, or until the brisket is tender and pulls apart easily. Remove the brisket and reserve 120ml of the cooking juices.

3. Cook the macaroni

Bring a saucepan of salted water to the boil. Add the macaroni and cook for 8 minutes. Drain and set aside.

4. Make the cheese sauce

Melt the butter in a large saucepan over a medium heat. Add 20g of cowboy butter seasoning, followed by the 120ml of reserved brisket juices. Pour in the double cream and add the Red Leicester or cheddar and mozzarella. Stir until the cheese has melted and the sauce has thickened.

5. Add the brisket and macaroni

Pull the brisket apart into bite-sized pieces and add it to the cheese sauce.
Add the cooked macaroni and mix everything together until fully coated.

6. Bake and finish

Transfer the mac and cheese to an ovenproof dish and top with extra cheese. Bake at 200°C until the cheese is melted, bubbling and crispy. Finish with finely sliced spring onion and serve immediately.

Moonshine Mango Prawn Tacos

Juicy spiced king prawns, fresh mango salsa and crisp mixed leaves, served in soft mini tortillas and finished with our signature Moonshine Mango sauce. Sweet, spicy, fresh and seriously moreish! With extra sauce on the side for dunking.

Serves 4

Ingredients:

Prawn Tacos:
12 mini tortilla wraps
230g raw king prawns
½ pack Moonshine Mango seasoning
2 tsp oil
Mixed leaf lettuce
20g butter

Mango Salsa:
1 ripe mango
½ red onion
1 red chilli
½ avocado
Juice of ½ lime
1 bunch fresh coriander
40ml Moonshine Mango sauce

To Serve:
Extra Moonshine Mango sauce for dipping

Method:

1. Marinate the prawns

Butterfly the raw king prawns by carefully slicing along the back and opening them out. Toss the prawns thoroughly with ½ pack of Moonshine Mango seasoning and leave to marinate while preparing the salsa.

2. Make the mango salsa

Finely dice the mango, red onion, red chilli and avocado. Add to a bowl and gently mix together. Stir through the chopped coriander, lime juice and 40ml Moonshine Mango sauce. Mix gently to combine, keeping the avocado intact.

3. Cook the prawns

Heat the oil in a frying pan over a medium-high heat. Add the marinated prawns and cook for approximately 4–6 minutes, turning as needed, until the prawns are fully cooked and opaque throughout. Add the butter towards the end of cooking and toss the prawns to coat.

4. Build the tacos

Warm the mini tortillas and fill each with a layer of mixed leaf lettuce. Top with the cooked Moonshine Mango prawns and a generous spoonful of fresh mango salsa.

Serve with a side pot of extra Moonshine Mango sauce for dunking.

Cowboy Ribeye Pasta with Creamy Cowboy Butter Sauce

Rich ribeye, garlicky cowboy butter sauce, and silky pasta. Built for serious hunger.

Chicken & Chorizo Honey Buffalo Tray Bake

Smoky chorizo, golden chicken & sweet-heat! A meal made for sharing!

Bavette Steak Tacos with Pico De Gallo and Feta.

Tender steak, fresh salsa, and creamy feta! A lively taco built for good times.

Ingredients:

• Soft shell taco wraps
• Bavette Steak
• Lumberjaxe Smokehouse Beef seasoning
• Coarse salt
• Pickled red onion
• Feta cheese

For the Pico De Gallo:

• 3 ripe tomatoes, diced
• 1 small red onion, finely diced
• 1 green chilli, finely chopped
• Small handful fresh coriander, chopped
• Juice of 1 lime
• Pinch of salt

Method

1. Prepare the Steak

Pat the bavette steak dry and drizzle lightly with oil. Season generously with the Smokehouse Beef seasoning and a pinch of coarse salt.

Leave to sit at room temperature for 20 minutes before cooking.

2. Make the Pico De Gallo

In a bowl, combine the diced tomatoes, red onion, chilli, coriander, lime juice, and salt. Mix well and set aside to let the flavours develop.

3. Cook the Steak

Heat a frying pan or grill pan until smoking hot.

Cook the bavette steak til your chosen rareness.

Once cooked, rest the steak for 5–10 minutes before slicing thinly against the grain.

4. Warm the Tacos

Warm the soft taco wraps in a dry pan for 20–30 seconds each side or wrap in foil and heat in the oven.

5. Build the Tacos

Fill each taco with sliced bavette steak, spoon over the fresh pico de gallo, add pickled red onions, and finish with crumbled feta.

Serve immediately with extra lime wedges on the side.

Enjoy cookin' up good times!