Packed with smoky BBQ flavour, these crispy beef tacos combine charred peppers and onions with richly caramelised mince, melted Snowdonia Red Devil and and a drizzle of hot honey for the perfect sweet-spicy finish. Ideal for sharing straight from ...
Packed with smoky BBQ flavour, these crispy beef tacos combine charred peppers and onions with richly caramelised mince, melted Snowdonia Red Devil and and a drizzle of hot honey for the perfect sweet-spicy finish. Ideal for sharing straight from the grill.
Slice the green pepper and white onion to equal size strips.
Place the green pepper and white onion directly over the flame and grill on a half-moon vegetable grate. Turn them occasionally, until the skins are well charred and they have softened. Remove from the heat and set aside for later.
Place a half moon cast iron griddle over the fire. Add the beef mince and sear until deeply browned, breaking it up as it cooks. Continue cooking until any moisture has evaporated and the mince develops plenty of caramelisation. Season to taste.
Lay the flour tortillas directly onto the hot griddle. On one half of each tortilla, layer a generous spoonful of the beef mince, followed by the grilled pepper and onion.
Scatter over a mixture of the chopped Snowdonia Red Devil.
Close the lid of the BBQ until the tortilla is lightly toasted and the cheese has completely melted.
Remove the tacos from the griddle and finish with a generous drizzle of hot honey while they're still hot.
Finish with a coriander
Stabilise your Kamado BBQ at 150°C.
Slice the green pepper and white onion to equal size strips.
Place the green pepper and white onion directly over the flame and grill on a half-moon vegetable grate. Turn them occasionally, until the skins are well charred and they have softened. Remove from the heat and set aside for later.
Place a half moon cast iron griddle over the fire. Add the beef mince and sear until deeply browned, breaking it up as it cooks. Continue cooking until any moisture has evaporated and the mince develops plenty of caramelisation. Season to taste.
Lay the flour tortillas directly onto the hot griddle. On one half of each tortilla, layer a generous spoonful of the beef mince, followed by the grilled pepper and onion.
Scatter over a mixture of the chopped Snowdonia Red Devil.
Close the lid of the BBQ until the tortilla is lightly toasted and the cheese has completely melted.
Remove the tacos from the griddle and finish with a generous drizzle of hot honey while they're still hot.
Finish with a coriander
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Packed with smoky BBQ flavour, these crispy beef tacos combine charred peppers and onions with richly caramelised mince, melted Snowdonia Red Devil and and a drizzle of hot honey for the perfect sweet-spicy finish. Ideal for sharing straight from the grill.Recipe created by NW Grilling on Instagram.
A modern take on the classic Waldorf salad, built around the rich, tangy depth of Purple Vale cheese with aged balsamic of Modena and caramelised onion.Recipe created by Rhind & Dine on Instagram.
Turn your favourite crisps into an effortless centrepiece with these charcuterie crisps – layered with Rock Star and Red Storm, delicate cured meats and a drizzle of Hot Honey for a perfectly balanced bite. Ideal for relaxed evenings with friends, al fresco dining in the summer, or as a simple camping treat, this recipe brings together bold flavours with minimal fuss for easy sharing, wherever you are.
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
