Firebirds on a Mission in the Kitchen

KEIRRA’S STEAK TACOS Recipe

Ingredients:
12 Mission® Multigrain Tortillas 8 inch
1/2 cup Vegetable Oil
3 teaspoons Garlic minced
4 tablespoons Red Wine Vinegar
4 160 gram Topside or Rump Steaks
500 grams Roma Tomatoes chopped
1 cup Onion finely chopped
1/4 cup dried Chilli finely chopped
1/4 cup fresh Coriander finely chopped

Recipe Instructions:
1. Blend the oil, 2 tsp. garlic and 3 tbsp vinegar in a shallow non-metallic dish. Add the steaks, turning to coat the pieces well. Set aside.
2. Evenly combine tomatoes, onion, chilli, coriander, remaining garlic and vinegar and mix well. Set this sauce aside.
3. Cook steak on a pre-heated BBQ to the desired degree of doneness.
4. Slice steak and serve with warm tortillas, reserved sauce and salad.

KEIRRA TROMPF
“Tacos are one of my favourite meals. They are a healthy meal and easy to whip up earlier in the day so you can just heat and serve when you get home.”

SARAH’S VEGE PITA PIZZA Recipe

Ingredients:
·    4 Mission® Pita Bread 6.5 inch 6ct Whole Meal
·    1 Small Eggplant sliced into strips
·    1 Zucchini sliced into strips
·    4 tablespoons Olive Oil
·    Salt to taste
·    Pepper to taste
·    4 balls Buffalo Mozzarella sliced
·    2 tablespoons Parsley chopped
·    4 Basil Leaves
·    4 Sage Leaves
·    Drizzle Olive Oil

Recipe Instructions:
1. Preheat oven to 200°C
2. Toss vegetables in olive oil and season with salt & pepper.
3. Place vegetables on baking tray and cook until browned and cooked through. Cool slightly and then add the parsley and arrange on top of the pitas.
4. Add the mozzarella, sage and basil leaves and drizzle over a little oil. Place back in oven for 2 minutes or until mozzarella has melted. Serve warm.

SARAH WALL
“I love this recipe because it’s quick and easy which makes it great to have for dinner after training. Not to mention delicious!!”