Early Settler catalogue - 05.11.2018 - 16.12.2018 - NO LONGER VALID

Early Settler catalogue - 05.11.2018 - 16.12.2018 - NO LONGER VALID

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Early Settler mailer  - 05.11.2018 - 16.12.2018. Page 29.
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Scroll through this Early Settler catalogue valid from 05.11.2018 to 16.12.2018 to see the latest deals. On 36 pages of the current weekly mailer, you will find the best goods from the Furniture category. If you want to save on your next shopping trip to Early Settler, don't forget to look through the entire catalogue from page 1 to page 36. If you want to shop smart and save on your next shopping trip to Early Settler, don’t miss the latest weekly specials full of amazing prices and wonderful sales. Come back to My Catalogue every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

SPICED BBQ SIRLOIN OF BEEF WITH SUNSWEET TOMATO & RED ONION SALAD erver 1.5kg sirloin of beef, excess Salad: fat removed, cut across in half 1 red onion, very finely sliced 1 tbsp oil 1 tbsp soy sauce 1 tbsp coconut sugar 140g Korean gochujang red tbsp fresh mint leaves, chilli pepper 4 cloves garlic, finely grated 1 Tbsp fresh flat leaf parsley 4 cm piece fresh ginger finely grated Juice of 2-3 limes 1 tbsp olive or avocado oil 4-6 medium tomatoes ORDER NOW FOR JANUAR DELIVERY roughly chopped roughly chopped 1 tsp salt Begin by making the marinade for the beef: Place the oil, soy and sugar and korean red pepper in a large bowi, mix to form a smooth paste. Add the garlic and ginger and mix again to combine. Add the beef and massage as much of the marinade into the beef. Cover and refrigerate overnight. The next day: Make the salad by placing the sliced onion in a bow. sprinkle with the salt and let macerate for about 10 minutes. Pour over enough warm water and allow to sit for another 10 minutes. Rinse and drain. Add the lime juice and a sprinkle of salt, let rest until the onions start to turn pinkish (about 30 minutes) before serving. Cut the tomatoes in half and slice very finely. Mix the onions with the sliced tomatoes, oil, and herbs. Taste and add a little salt if necessary. Set aside To cook the beef. Heat the bbq up to a very hot heat. Remove as much marinade as possible. Place the beef pieces onto the griddle part of the bbq and sear alil sides so it has a deep char crust on outside. Turn the heat down and if possible close the lid or cover with tin foil and cook for a further 8-10 minutes, turning so it cooks evenly. For medium to rare meat it should take no more than 10 minutes. Remove from the bbq and put onto a plate and cover with foil and let rest for 10 minutes. 7PCE PACKAGE $3,499 To serve: Cut the rested beef into cm slices, and pour over any juices that have seeped out. Sprinkie with a little sea salt and serve the tomato and onion salad alongside. $1899 Reclaimed Teak Cross with x6 Weave Dining Chai shion $299ea SAVE $792 PAGE 6

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