Easy Butter Chicken Recipe
Product – Butter Chicken
500g Chicken or Thigh Fillet, Onions, Gourmet Morsels Butter Chicken Blend, Small Bottle of Cream and a Tin of Crushed Tomatoes.Simply dice onions and brown in a pan until golden, add the diced chicken peices and brown for about 7 minutes. Add a heaped tablespoon of the spice blend and stir for a minute. Add the can of crushed tomatoes, cup of water and simmer for 20 minutes. Finish with a touch of lemon juice and 200ml cream and simmer till sauce nice & thikck. Serve with steamed Rice. Cooking tip – if you would like to omit the cream, then thicken with a mixture of 1 tbs flour and 1/2 cup water (commonly referred to as a white wash)
Chicken Risotto with Chermoula
Product – Chermoula Blend
Cup of diced, cooked chicken, 240g pumpkin peeled and cubed, 1 tbs Chermoula, 1/2 onion chopped finely, assortment mixed vegies, 1/2 cup aborio rice, 50g feta cheese, 2 teaspoons lemon juice, 2 cups chicken stock (low salt)
Pre heat oven to 180c
Product – Cacciatore Blend
Ingrediants – 1 kg Chicken Peices, 2 onions diced, 250g sliced mushrooms, handful black olives, large can crushed tomatoes, 150ml water, 2 tablespoons Cacciatore Spice Blend
Brown onions is a large pot, add chicken pieces and brown, add spices, crushed tomatoes & water and simmer for 30 minutes. Add mushrooms and black olives and cook a further 10 minutes. Season with salt and pepper to taste. Serve with rice or pasta.
Chicken Risotto with Moroccan Spiced Pumkin
Product – Morrocan (ras-el-hanout) Blend
Ingredients – cup of diced, cooked chicken, 240g pumpkin peeled and cubed, 1 tablespoon Moroccan Spice Blend, 1/2 onion chopped, any mixed vegetables, 1/2 cup aborio rice, 50g fetta cheese, 2 teaspoons of lemon juice and 2 cups of hot chicken stock.
Preheat oven to 170c. Toss pumpkin cubes into the moroccan spice and place on lightly greased oven tray. Roast for 30 minutes or until tender. Heat olive oil is fryan ans saute onions, add rice and mixed vegetables and stir for a couple of minutes. Start adding the hot stock, a little at a time and stir. Once the liquid is almost absorbed by the rice add some more hot stock. To finish, gently add to the rice the chicken, pumpkin cubes, lemon juice and fetta cheese.
Szechuan Chicken Strifry
Product – Szechuan Stirfry Blend
Ingredients – 500g Chicken Fillet Strips, red & green capsicum sliced thinly, diced onions, snow peas, bean shoots and brocolli flowerettes, 1/2 tablspoon Szechuan Blend, 2 tablespoons soy sauce
In a wok, brown the onions and add the chicken strips and stirfry until golden brown. Add the vegetables ansd spice blend and strifry for a few minutes. Splash with some soy sauce and serve with steamed rice or noodles.
Grilled Kentucky Chicken
Product – Kentucky Chicken Coating Mix or Southern Chicken Coating Mix (Gluten Free)
This is one of our most popular products and so easy to use. Simply flatten your peice of chicken breast or thigh fillet to a thin schnitzel size. Coat the chicken in lightly beaten egg and then dip into the spice blend. Make sure the chicken schnitzel is completely covered with spice and pat down. In a frypan, gently fry chicken in some oil until golden and crunchy.
Grilled Alternative – omit the egg and simply coat the chicken in the spices and grill on a hot plate, health grill or BBQ.
Dukkah Alternative – mix 2 tablespoons any Dukkah into the Kentucky Coating Blend for a cruchier coat.
BBQ Cajun Skewers
Product – BBQ Cajun Blend
In a mixing bowl mix one tablespoon of BBQ Cajun Spice Blend with some olive oil and a couple drops of lemon juice. Mix to a paste, add chicken cubes and coat evenly. Place chicken and marinade in the fridge for a couple of hours or overnight. Soak bamboo skewers in water and thread the chicken onto the skewers. Grill on a preheated BBQ or frypan until cooked through.
Satay Chicken Stirfry
Product – Malaysian Satay Blend
Ingredients – 500g chicken strips, 2 tablespoons Malaysian Satay Blend, small can coconut milk, selection of stir fry vegetables.
Brown Chicken strips in some oil in a preheated wok. Add onions and vegetables and stir fry for about two minutes. Add the Malaysian Satay Spice and a can of coconut milk and bring to boil. Reduce heat and simmer for 5 minutes. Serve with Steamed Rice
Chicken laksa with Hokkien Noodles
Product – Curry Laksa Blend
Ingredients – 2 chicken breast fillets strips, 1 onion diced, 2 cups chicken stock, 2 tablespoons Curry Laksa Blend, 400ml tin coconut milk, 200g vermicelli or hokkien noodles, 150g snow peas, 100g bean shoots, carrots, small bok choy sliced into quarters, lime wedge to serve.
Brown onions in a wok, add chicken pieces, add spice, add vegetables, add stock and coconut milk and simmer for 10 minutes. Cook noodles to packet instructions, drain and place in bowl. Spoon the Laksa soup over the noodles and serve with a lime wedge.
Product – Tuscany Roast Rub
4 peices of maryland chicken, washed and placed into roasting pan. Sprinkle chicken with Tuscany Roast Rub and cover with foil. Bake in a modertae oven for 45 minutes or until tender.
Chicken or Pork Vindaloo Curry
Product – Hot Vindaloo Blend
3 onions diced, 1kg diced pork or chicken, 2 tablespoons Vindaloo Spice Blend, 1 teaspoon minced ginger, 2tablespoons white vinegar.
In a large bowl add spice blend, ginger and vinegar and mix to a paste. Add the meat and mix through until evenly coated. Marinade in the fridge for two hours or overnight. In a large pot, add the meat mixyure, 3 cups of water and cook for 30 minutes (chicken) and 60 minutes (Pork) with lid on. Check water level and if curry is dry add some more water. Serve with steamed rice.
Perfect Crackling – Cooks Tip
1. Score the skin gently being careful not to cut through the fat to the meat.
2. Season the pork generously with course salt and rub into skin and scored portions.
3. Cook Pork in oven set to 250c for 30 minutes, then reduce the heat to 180c and cook until pork is cooked through and tender. Allow 20 minutes to every 500g meat. Allow to rest a further 15 minutes before slicing and serving.