Crispy Fish Goujons with Chilli Jam

Crispy Fish Goujons with Chilli Jam

An easy fish batter for super crispy fish served with lime and our Chilli Jam.

INGREDIENTS

• 1 teaspoon black peppercorns

• 1 tablespoon salt flakes

• 150g / 3/4 cup rice flour

• 2 egg whites

• oil for deep frying

• 400g white fish fillets

• lime wedges to serve

• Chilli Jam to serve

INSTRUCTIONS

1. Grind the peppercorns into a bowl with the salt and rice flour, mix to combine.

2. In a separate bowl whisk the egg whites until foamy.

3. Half fill a sauce pan with oil and place over medium heat until the temperature reaches 180C.

4. Dip the fish in the egg then the flour mixture and toss to coat. Cook in batches for 1-2 minutes each piece, until golden brown. Remove using a slotted spoon and place on paper towel.

5. Serve with Chilli Jam to dip and lime wedges on the side.

Chilli Jam

A$10.00

240g

A little sweet, a little spicy, it’s the perfect chilli jam.

This zesty medium-spiced jam is made using farm fresh capsicums which pairs well with bread, cheese and charcuterie.

Quantity:

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Tomato, Coconut and Lentil Soup with Chilli Achar

Tomato, Coconut and Lentil Soup with Chilli Achar

Recipe based on Ottolenghi’s Curried Lentil, Tomato and Coconut Soup, with an extra kick from our Chilli Achar.

INGREDIENTS

• 1 onion, finely diced

• 2 tablespoons extra virgin olive oil

• 1 tablespoon curry powder

• 2 garlic cloves, crushed

• 4cm piece ginger, finely diced

• 150g / 3/4 cup red lentils, rinsed

• 800g tin chopped tomatoes

• 1 bunch coriander

• 400ml tin coconut milk

• salt and pepper

• 1-2 tablespoons Chilli Achar

• fresh lime to serve

INSTRUCTIONS

1. In a large saucepan, heat the oil over medium and cook the onion until softened and golden, stirring regularly, about 8-10 minutes. Add the curry powder, garlic and ginger and cook 2 minutes until fragrant. Add the lentils and cook 1 minute while stirring through.

2. Add the tomatoes, coriander stalks, salt and pepper. Leave aside 1/4 cup coconut milk for serving, add the rest and 21/2 cups water, and bring to the boil, then reduce heat and simmer gently, stirring occasionally, for 25 minutes.

3. Serve drizzled with coconut milk, Chilli Achar, coriander leaves and a wedge of lime.

Chilli Achar

A$10.00

Chilli Jam Omelette

Chilli Jam Omelette

A simple Omelette made with Ham and Cheese and the sweet and spiciness from our favourite Chilli Jam.

INGREDIENTS

• 2 eggs

• 2 tablespoons milk

• 2 slices ham, into strips

• 1 heaped tablespoon chilli jam

• 20g butter

INSTRUCTIONS

1. Break the eggs into a small bowl. Add the milk and a little salt and pepper, then mix well using a fork or a whisk. Add in the ham and chilli jam and mix until everything is combined.

2. Place a small non stick fry pan over medium heat. Add the butter and gently swirl the pan until it has melted and coated the base.

3. Add the egg mixture and swirl so it covers the base of the pan. Cook for 1-2 minutes or until the egg is set.

4. Using a big spatula, carefully scoop under one half of the omelette and fold over the other half.

5. Slide omelette off onto your serving plate.

Yaki Udon with Chilli Achar

Yaki Udon with Chilli Achar

Chicken Yaki Udon (Stir-Fried Udon Noodles) made sweet and spicy with added honey and our Chilli Achar and all ready in fifteen minutes.

INGREDIENTS

• 500g udon noodles

• 1 tablespoon extra virgin olive oil

• 250g cooked chicken

• 1/2 onion, sliced thinly

• 1 cup cabbage, sliced thinly

• 1/2 carrot, grated

• 2 spring onions

• sesame seeds

• Chilli Achar

  SAUCE

• 2 tablespoon dark soy sauce

• 2 tablespoon oyster sauce

• 1 tablespoon mirin

• 1 tablespoon honey

• 2 tablespoon water

• 1-2 tablespoon Chilli Achar

INSTRUCTIONS

1. Combine sauce ingredients in a bowl.

2. Heat a wok or large pan over medium heat, add the oil, onion, cabbage and sauté for a few minutes until the edges are golden brown (about 3-4 minutes). Add the carrot, noodles and cooked chicken and cook a further 1 minute to heat through the chicken.

3. Toss through the sauce until the noodles are evenly coated. Add the Chilli Achar to taste and serve topped with spring onion and sesame seeds.

Chilli Achar

A$10.00

Hamburgers with Caramelised Onion Jam

Hamburgers with Caramelised Onion Jam

The best hamburgers are made simply with beef, salt and pepper, but add in a little diced bacon and Caramelised Onion Jam and you take your burgers to another level!

INGREDIENTS

• 500g beef mince

• 2 slices bacon, finely diced

• salt & pepper

• 1 tablespoon olive oil

• cheese of your choice

• 4 hamburger buns

• lettuce

• tomatoes, sliced

• pickles

• Caramelised Onion Jam

• tomato sauce
  

INSTRUCTIONS

1. In a bowl combine the mince, bacon, salt and pepper, then split into 4 equal portions. Form into patties and place on a plate in the fridge for 30 minutes.

2. Remove the patties from the fridge and use your fingers to make a dent in the centre of each. This helps keep their shape when cooking.

3. Add the oil to a large frypan over high heat, add the patties and cook for 2 minutes, without pressing down, until crispy. Flip over carefully, cook for 1 minute, top each with a slice of cheese and cook a further minute until cheese has melted and patties are cooked to your liking.

4. Layer each bun with caramelised onion jam, lettuce, tomato, burger pattie, pickles and tomato sauce, top with lid of bun and serve straight away.

Caramelised Onion Jam

A$10.00

Crunchy Salmon Nuggets with Sweet Chilli Sauce

Crunchy Salmon Nuggets with Sweet Chilli Sauce

Simple Salmon Nuggets baked in the oven and made with just three ingredients.

INGREDIENTS

• 450g Skinless Salmon (2 large pieces)

• 1/2 cup Mayonnaise

• 1 cup Panko Breadcrumbs

• Sweet Chilli Sauce for dipping

• Lemon Wedges to serve
  

INSTRUCTIONS

1. Pre heat oven to 200C fan forced.

2. Cut the salmon into bite sized cubes.

3. Place salmon in a bowl and coat with the mayonnaise, toss the pieces around so they are all covered.

4. Toss the pieces through the Panko breadcrumbs to cover.

5. Line a baking tray with baking paper. Place salmon onto tray without touching each other.

6. Bake for 13 minutes until salmon is cooked through.

7. Serve with lemon wedges and Sweet Chilli Sauce for dipping.
   

Sweet Chilli Sauce

A$10.00

Crispy Oven Baked Chicken and Spaghetti

Crispy Oven Baked Chicken and Spaghetti

Crispy Chicken Thighs baked in the oven with Spaghetti cooked in a rich Tomato Sauce using our Tomato Relish.

INGREDIENTS

• 6 chicken thighs, skin on and bone in

• 2 tablespoons olive oil

• 1 brown onion, diced

• 4 garlic cloves, crushed

• 2 tablespoons fresh thyme

• 2 tablespoons Tomato Relish

• 1 tablespoon tomato paste

• 250g dried spaghetti

• 1 teaspoon grated lemon zest

• fresh thyme to garnish

INSTRUCTIONS

1. Pre heat oven to 200C fan forced.

2. Season the chicken thighs with salt and pepper, then heat the oil in a frypan (that has a lid) over high heat and add the chicken in batches skin side down. Leave for 7 minutes, without turning over, to brown well.

3. Set aside the chicken, turn heat down to medium-high, add the onion and cook for 5 minutes until it just starts to brown. Return the chicken to the pan skin side up, along with the garlic, tomato relish and paste. Add 150ml water and cook for 10 minutes, until most of the liquid has reduced, stirring frequently.

4. Add the spaghetti to the pan under the chicken pieces, top up with 450ml water, place on lid and bake in the oven for 30 minutes. Make sure all the spaghetti is submerged in the liquid.

5. After 30 minutes in the oven, remove the lid, turn oven onto high grill and brown the top of the chicken for 3-4 minutes.

6. Remove from oven and rest for 5 minutes before serving topped with lemon zest and thyme.

Tomato Relish

A$10.00

Baked Brie with Fig Jam

Baked Brie with Fig Jam

Brie baked in the oven until soft and oozy, topped with our Fig & Szechuan Pepper Jam.

INGREDIENTS

• 1 wheel of Brie or Camembert, in a wooden box or ceramic bowl to fit

• 1 tablespoon extra virgin olive oil.

• Fig & Szechuan Pepper Jam

• Fresh thyme to garnish

• Crackers to serve

INSTRUCTIONS

1. Pre heat oven to 180C. (fan forced 160C).

2. Remove any plastic packaging, leave cheese in its wooden box or a ceramic dish to fit.

3. Score the top of the cheese in a cross pattern and drizzle with oil.

4. Bake in the oven for 12-15 minutes.

5. Remove from oven and serve straight away topped with Fig & Szechuan Pepper Jam and fresh Thyme.

Fig & Szechuan Pepper Jam

A$10.00

King Prawns with Chilli Achar Mayo

King Prawns with Chilli Achar Mayo

Delicious fresh King Prawns, peeled and ready to be dunked into mayonnaise spiced simply with our Chilli Achar and a squeeze of lemon.

Perfect for Summer entertaining!

INGREDIENTS

• King Prawns, peeled and as many as you can get

• 1/2 cup mayonnaise, we prefer Kewpie

• 1 teaspoon Chilli Achar (or more if you like it hot!)

• 1 lemon, sliced

INSTRUCTIONS

1. Mix together the Chilli Achar and mayonnaise and serve alongside the prawns on a platter with sliced lemon.

Chilli Achar

A$10.00

Pizza Scrolls made with our Tomato Pasta Sauce

Pizza Scrolls made with our Tomato Pasta Sauce

These pizza scrolls are perfect when you want an easy dinner or something fun to put into your kids’ lunchbox. Made easily with our pasta sauce range and your favourite fillings.

INGREDIENTS

• 1 cup natural yoghurt

• 1 cup self raising flour, plus extra for dusting

• Tomato Pasta Sauce (any flavour works)

• 1 small red onion, finely diced

• 100g mild salami, finely sliced

• 1 red capsicum, finely diced

• 2 cups mozzarella cheese, grated
  

INSTRUCTIONS

1. Preheat oven to 200C.

2. In a bowl combine the yoghurt and flour until mixed together. Tip out onto a dusted bench and knead for a few minutes until the dough comes together. Then spread out evenly into a rectangle.

3. Spread dough with tomato paste; then top with onion, salami, capsicum and half the cheese.

4. Roll dough tightly from long side. Using a serrated knife, trim the ends. Cut roll into 12 slices; place scrolls, cut-side up, in pan. Sprinkle with remaining cheese.

5. Bake scrolls for 15 minutes or until browned lightly and cooked through. Transfer to a wire rack.

Tomato and Basil Pasta Sauce

A$12.00

Tomato, Roasted Garlic and Red Wine Pasta Sauce

A$12.00

Tomato, Chilli and Rosemary Pasta Sauce

A$12.00

Turmeric Chicken Skewers with Chilli Jam

Turmeric Chicken Skewers with Chilli Jam

These Turmeric Chicken Skewers make for a great light, midweek dinner paired with steamed rice and a simple salad, with a side of our Chilli Jam to dip them in. This recipe will make around 8-10 skewers.

INGREDIENTS

• 4 chicken breast, cut into bit sized pieces

• 50g butter

• 2 cloves garlic

• 3cm piece of ginger

• 1 teaspoon turmeric

• 1/4 teaspoon cinnamon

• 1 lemon

• 1/2 bunch fresh coriander

• 1 tablespoon olive oil

• steamed rice to serve

• Chilli Jam to serve
  

INSTRUCTIONS

1. Melt the butter in a pan or microwave.

2. In a food processor add the garlic, turmeric, cinnamon, lemon zest, half the juice and the stalks of the coriander (leaving the leaves to the side)

3. Add a good pinch of salt and pepper and pour in the butter and olive oil. Blitz into a paste.

4. Cover the chicken in the marinade in the fridge for 20 minutes or overnight. Soak the skewers for the same amount of time if using wooden skewers.

5. When ready to cook, heat a grill pan to medium high, add a little oil and cook the skewers turning regularly.

6. Serve with steamed rice and Chilli Jam.

Chilli Jam

A$10.00

Roast Lamb Shoulder with Spicy Tomato Chutney

Roast Lamb Shoulder with Spicy Tomato Chutney

Lamb shoulder can be a tastier, and often cheaper, joint to roast than the usual lamb leg. This lamb roast is cooked slowly so it’s ‘fall off the bone’ tender and perfect served with baby roast potatoes and our Spicy Tomato Chutney.

INGREDIENTS

• 1 x 1.1kg lamb shoulder with bone

• 2 tablespoons olive oil

• 1 whole garlic bulb, halved

• 3 rosemary sprigs

• baby potatoes, roasted

• 1 jar Spicy Tomato Chutney
  

INSTRUCTIONS

Pre heat oven to 160c.

1. Trim the lamb of any excess fat, rub with oil and season with salt and pepper.

2. Put the garlic and lamb in the roasting tin and scatter with rosemary. Add 250ml / 1 cup water, cover with foil and roast for 2 hours.

3. Uncover the lamb, increase the temperature to 220c and roast for another 20 minutes to brown. The meat should be tender and falling off the bone.

4. Serve with roast baby potatoes and big dollops of chutney.

Spicy Tomato Chutney

A$10.00

Beef Stir Fry with Jalapeño Relish

Beef Stir Fry with Jalapeño Relish

A quick, easy and heathy Beef Stir Fry with our Jalapeño Relish. You can use your favourite vegetables and serve on top of egg noodles.

INGREDIENTS

MARINADE

• 1 lemongrass stalk, finely chopped

• 2 garlic cloves, peeled & minced

• 1 teaspoon sesame seeds, briefly toasted in a hot pan

• pinch of sugar

• 1 tablespoon soy sauce

• 2 teaspoon fish sauce

• 125g sirloin steak, thinly sliced

• 2 tablespoons oil

• red capsicum, thinly sliced

• yellow capsicum, thinly sliced

• snow peas

• red cabbage

• 100g fresh egg noodles

• 1-2 tablespoons Jalapeño Relish
  

INSTRUCTIONS

1. Combine the marinade ingredients, season with salt & pepper, add the beef and mix to coat well. Cover and set aside for an hour or overnight.

2. Cook the noodles as per the packet and drain.

3. Heat the wok on high, sear the beef, set aside, then cook the vegetables to your liking.

4. Add the noodles and beef to the wok.

5. Serve into bowls and top with Jalapeño Relish.

Jalapeno Relish

A$10.00

Whole Fish with Chilli Achar

Whole Fish with Chilli Achar

Don't be intimidated by cooking a whole fish, it's really simple and straightforward. Here we used a 1.5kg Crimson snapper but any whole fish that you like to eat would be suitable. Make sure it has been descaled and cleaned inside by the fish shop.

Pre heat oven to 190c This cooking time is based on this size of fish. This would feed 2-3 people.

INGREDIENTS

• 1 whole fish, descaled and cleaned inside

• olive oil

• 1 lemon sliced

• fresh coriander

• 2-3 tablespoons Chilli Achar

• Asian style slaw to serve
  

INSTRUCTIONS

Pre heat oven to 190c.

1. Rinse and pat the fish dry. and transfer it to a baking paper lined roasting tin or baking sheet.

2. Score the fish. Use a knife to cut slits about an inch apart across the top of the fish. They do not need to be super-deep — just enough to cut through the skin.

3. Brush the fish thoroughly with olive oil. Be really generous with the olive oil as this will help the fish to crisp up. Rub the fish with salt and pepper for seasoning.

4. Stuff the cavity with aromatics. For this recipe I would recommend fresh coriander and lemon slices.

5. Cooking. Initially bake the fish for 20 minutes, then remove from the oven, spoon 2-3 generous tablespoons of chilli achar on the top side of the fish, spread it around into the skin with the back of a spoon and return to the oven for another 15 minutes.

Serve with an Asian style slaw.

Chilli Achar

A$10.00

Steak Sandwich with Tomato Relish

Steak Sandwich with Tomato Relish

Sink your teeth into this juicy steak sandwich, piled high with tender slices of beef, our own Tomato Relish, avocado, lettuce and mayonnaise. Fantastic for a quick midweek meal or for gatherings with family and friends! This recipe will make 2 steak sangas!

INGREDIENTS

• 200g beef steak of your choice (any will do)

• 2 Turkish bread buns

• 2 tablespoons Tomato Relish

• 1 tablespoon mayonnaise

• 1 avocado, sliced

• cos lettuce leaves
  

INSTRUCTIONS

Remove the steak from the fridge and let it come to room temperature, cover with baking paper and bash it with a rolling pin to tenderise and make it all roughly the same thickness.

Place the buns into a hot oven to warm through and toast a little on the outside.

Season the steak all over with salt and pepper. Place a large, heavy bottomed pan on high heat, once really hot, drizzle the steak with olive oil, then put into the pan and cook for 3 minutes on each side for medium, or to your liking. Remove to a plate and rest for 1 minute, then slice into strips.

Cut the buns in half, spread with mayonnaise, then layer avocado, lettuce, steak and tomato relish. Top with the other piece of bun, press down lightly, cut in half and serve!

Tomato Relish

A$10.00

MORE TOMATO RELISH RECIPES;

Oven Baked Chicken Tacos with Tomato Relish

Savoury Muffins with Ham, Cheese & Tomato Relish

Chicken Cordon Bleu Balls with Tomato Relish

Leftover Sausage Pasta with Tomato Relish

Simple & Easy, Chicken Breasts with Avocado & Tomato Relish

Tomato Relish Pizza with Mozzarella & Basil

Guacamole with Jalapeno Relish

Guacamole with Jalapeno Relish

Guacamole made with our Jalapeno Relish, fresh coriander, lime, tomatoes and shallots, easily mixed through smashed avocado.

INGREDIENTS

1 avocado
1/2 lime
1 shallot
4 cherry tomatoes
1/2 bunch coriander
1 tablespoon Jalapeno Relish
pinch of salt

INSTRUCTIONS

Finely dice the tomatoes, shallot and coriander then mash together with the avocado, lime and relish.

Serve with the other half of the lime and corn chips.

Jalapeno Relish

A$10.00

Homemade Baked Beans

Homemade Baked Beans

Deliciously rich Homemade Baked Beans with bacon and our Tomato and Basil Pasta Sauce, in a thick, glossy sauce with a hint of sweetness and tang. These Southern style baked beans could be eaten for breakfast, lunch or dinner.

INGREDIENTS

150g bacon
1 onion, finely diced
2 x 400g cans beans (cannellini, kidney or any really)
¾ cup Tomato & Basil Pasta Sauce
¾ cup tomato sauce (ketchup)
¼ cup golden syrup
2 tablespoons apple cider vinegar
¾ cup water
1 tablespoon seeded mustard
1½ teaspoons tamari or Worcestershire sauce
salt & pepper

INSTRUCTIONS

Cook bacon in a hot fry pan until crispy, drain on paper towel and slice into small pieces.

Use the fat in the pan to cook the onion until golden.

Combine all ingredients in a large pan with a lid and either simmer gently on low for 1 hour or in the oven at 160°C for 1 hour.

Stir occasionally so it doesn’t stick to the bottom.  If at the end the sauce is still a bit runny, cook a further 5-10 minutes with the lid off to thicken.

Tomato and Basil Pasta Sauce

A$12.00

Crispy Noodle Prawn Salad with Chilli Jam Dressing

Crispy Noodle Prawn Salad with Chilli Jam Dressing

A simple cabbage and crispy noodle salad topped with fresh prawns, drenched in a Chilli Jam dressing.

INGREDIENTS

DRESSING

1 tablespoon Chilli Jam
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 red chilli, finely sliced
2 teaspoons brown sugar

SALAD

500g large cooked king prawns, peeled
1/2 wombok cabbage, shredded finely
2 spring onions, sliced
1 packet Chang’s Original Fried Noodles
1 avocado, sliced
fresh parsley or coriander to serve

INSTRUCTIONS

Mix together the dressing, combine the salad ingredients, pour over the Chilli Jam dressing and toss to coat. Garnish with fresh parsley or coriander and serve!

Chilli Jam

A$10.00

Oven Baked Chicken Tacos with Tomato Relish

Oven Baked Chicken Tacos with Tomato Relish

Chicken Tacos baked in the oven and made easily with leftover roast chicken and our delicious Tomato Relish

INGREDIENTS

• 10 hard shell taco shells

• 2 cups shredded roast chicken

• 1 tomato, diced

• 1 jar Tomato Relish

• 2 cups grated mozzarella

• parsley to serve

• lettuce to serve

• cucumber to serve

• avocado to serve

• sour cream to serve

INSTRUCTIONS

Pre heat oven to 180C.  Line a baking tray with aluminium foil.  (this helps keep the shells crispy).

Line up the taco shells so they are all upright.  Layer in each shell; chicken, tomatoes, Tomato Relish, cheese and bake in oven for 15 minutes until the cheese has melted.

Remove from oven and top with parsley, salad and sour cream!

Tomato Relish

A$10.00

Chilli Jam Chicken

Chilli Jam Chicken

Chicken breast marinated in a sweet and spicy sauce made with our Chilli Jam.

INGREDIENTS

• 1/2 cup Chilli Jam

• 1 tablespoon brown sugar

• 2 tablespoons soy sauce

• 2 tablespoons peanut oil

• 2 tablespoons water

• 1 kg chicken breast, cut into bite sized pieces

• fresh coriander to serve

INSTRUCTIONS

Combine the Chilli Jam, sugar, soy sauce, oil and water together, then pour over chicken pieces and marinate in the fridge for at least 15 minutes.

Heat a grill pan over medium-low heat and cook 4-6 minutes, turning regularly, until cooked through.

Serve garnished with fresh coriander.

Chilli Jam

A$10.00