Basic Cooking Method

Coating Mix

Simply open your pack of coating mix. Wash your piece of meat, chicken or seafood under running water. Coat the meat, chicken, seafood or vegetables by rolling into the mixture or pop everything in a plastic bag and give it a good shake. You may use an egg wash prior to coating if you prefer a thicker coat of the coating mix. Bake in Oven, Grill in Non-Stick Frypan or Contact Grill, BBQ or light fry in Vegetable Oil. When Baking in the Oven we recommend a light spray of Olive Oil.

Herb & Spice Blends

Gourmet Morsels range of International Herb & Spice Blends and Australian Bush Blends are easy to use. You may use them as a dry rub to coat your favourite meats, chicken, seafood and vegetables or you can use them as a marinade. To make a marinade, use olive oil, sour cream or yoghurt and mix to a smooth paste.

Dukkah

Gourmet Morsels range of Dukkah can be used to coat your favourite meats, chicken, seafood or vegetables. They can be used as a sprinkle in salads, vegetables, stir fry’s, soups and pasta. Dukkah is traditionally served as an entrée with olive oil and crusty bread. Simply break the bread into bite-sized pieces, dip in the olive oil and then into the dukkah. A lovely starter with wine and cheese!

Beef / Veal

Continental Veal Schnitzel
Hamburger Helper Coating Mix
  • 6 Veal Steaks
  • Pack of Gourmet Morsels Hamburger Helper
  • 1 egg
  • oil for frying

Coat Veal or Chicken pieces with egg wash (one egg lightly beaten with a dash of milk) and Gourmet Morsels Hamburger Helper Coating Mix. Gently fry both sides in healthy oil until golden brown. Or Alternatively, Oven Bake in a Hot Oven.

Hungarian Goulash Pork/Veal/Beef or Chicken
Product – Hungarian Goulash Blend

  • 1kg of cubed meat (if using chicken then drummettes are recommended)
  • 3 onions diced
  • Gourmet Morsels Goulash Coating Mix
  • carrots diced
  • celery diced
  • salt & pepper

In a large Saucepan brown diced onions in little margarine until transparent. Add meat and braise until juices disappear. This should take about 15 minutes, stirring constantly. Add a tablespoon of Gourmet Morsels Goulash Coating Mix, little salt & pepper to taste. Fill with water until meat is just covered, bring to boil, place the lid on the saucepan and reduce heat to simmer. Cook until meat tender. Add carrots & celery and cook further 20 minutes.

Mexican Steak
Product – Bushmans BBQ Steak Coating Mix or Spicy Mexican Blend

  • 4 T-Bone Steaks
  • pack of Gourmet Morsels Bushmans
  • BBQ Steak Coating Mix or (spicy version – Gourmet Morsels Mexican Blend)
  • Diced onions
  • capsicum
  • mushrooms

Coat the steak in coating mix and seal both sides in a hot fry pan. Transfer steaks to a roasting pan. Cover the top of the steaks generously with diced onions, capsicum and mushroom. Salt and Pepper to taste. Cover with foil and bake in a moderate oven for 40 minutes. Serve with mashed potatoes.

Mediterranean Roast Beef
Product – Tuscan Lamb Blend

  • Any type of Roasting Beef
  • Pack of Gourmet Morsels Tuscan Lamb Blend
  • Potatoes
  • Pumpkin
  • Zucchini
  • tomato

Pre heat oven to 180c and place the meat in a roasting pan. Cover the meat with Gourmet Morsels Tuscan Lamb Blend and Bake in oven until desired.

Bake all the vegetables on an oven tray and sprinkle with Gourmet Morsels Garlic & Herb Salt.

Beef Vindaloo
Product – Gourmet Morsels Vindaloo Blend

  • Fresh ginger
  • peeled and chopped 4 garlic cloves
  • chopped 2 tablespoons wine vinegar
  • 1kg diced beef
  • 3 tablespoons vegetable oil
  • 1 tablespoon of Gourmet Morsels Vindaloo Blend
  • 375ml water

Put the ginger, garlic, Gourmet Morsels Vindaloo Blend with the vinegar into a blender and blend to a puree. Scrape down the sides of the blender and blend for a further 30 seconds. Add more vinegar if necessary to form a smooth liquid paste.

Put the beef in a large bowl and pour over the spice paste. Cover and set aside to marinate for a few hours.

An hour before cooking time remove the bowl from the fridge and set aside. Heat the oil in a large saucepan. Add the beef, marinade and water and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes. Uncover and simmer for a further 30 minutes or until the pork is cooked through and tender. Transfer the vindaloo to a warmed serving dish and serve at once.

Perfect Steak
Product- Outback Pepper Steak

Steak comes in a choice of popular cuts including rib eye, tenderloin, sirloin, T-bone and rump. Choose a nice red peice of meat and remove it from your fridge 30 minutes before grilling. Coat each steak generously with Outback Pepper Steak Rub (or maybe subsituted with Tuscany Roast Rub, Mexican Rub, Saltbush Roast Rub or Bushmans Rub). Preheat your BBQ grill or frypan to HIGH ans this will seal the juices. Never cut a steak to see if it is done otherwise or the natural juices will run off. Steak is best grilled “MEDIUM”

Chilli Con Carne
Product – Mexican Blend

  • 1tbs oil
  • 1 onion diced
  • 2 crushed garlic cloves
  • 1/2 teaspoon Gourmet Morsels Mexican Blend
  • 750g siced rump steak
  • 2 cups beef stock
  • 410g can diced tomatoes
  • 400g can red kidney beans

Heat oil is a medium saucepan and suate onion & garlic until tender. Add mexican rub and stir for one minute. Add the rump steak, stock, tin of diced tomatoes and bring to boil. Reduce to simmer and cook until meat is tender. Drain and rinse kidney beans, add the beans to the steak and cook 10 minutes. Serve

Summer Veal Casserole
Product – Tuscany Roast Rub
  • 1kg diced veal
  • 2 onions diced
  • 1 tablespoon Tuscany Roast Rub
  • 250g peas
  • 250g diced carrots.

In a large saucepan, brown the onions until tender. In a bowl mix the Tuscany Roast Rub together with the diced veal until evenly coated. Add the seasoned veal to the saucepan and cook for 5 minutes. Add enough water to just cover the veal and cook with lid on for 30 minutes. Add the peas and carrots and cook another 15 minutes. To thicken the casserole sauce, blend a tablespoon of cornflour into a cup of cold water, add this blend to the casserole and sauce will thicken. Serve with steamed rice or mashed potatoes. Season with salt and pepper to taste.

Stuffed Capsicums
Product – Hungarian Goulash Blend
  • 750g diced Veal/Pork mix
  • 1 tablespoon Hungarian Goulash Blend
  • one cup cooked rice
  • one egg
  • four cored sweet long peppers
  • large tin of Tomato Soup

    • In a mixing bowl combine minced meat, Hungarian Goulash Spice, cooked rice and egg until mixed through. Stuff each capsicum cavity (decored) with the meat mixture and place into the large saucepan. Add the tin on tomato soup and 300ml water to the saucepan and bring to boil. Reduce to simmer and make small meatballs out of any meat mixture that may have been left over and add to the tomato sauce. Cook with Lid on for approx 30 minutes. Serve with mashed potatoes or toasted crusty bread.

Eggs and Dairy

Camembert or Brie with Hazelnut Dukkah
Product – Traditional Hazelnut Dukkah or Linseed & Black Mustard Dukkah

  • Any Camembert or Brie Style Cheese
  • pack of Gourmet Morsels Hazelnut Dukkah

    • Simply slice the whole piece of cheese, lengthwise in half. Coat the open sticky side in Gourmet Morsels Hazelnut Dukkah Coating Mix. Serve the cheese, coating side up on a platter with some sun dried tomato, olives & crackers

    As an alternative, place the two sides of the cheese together and slightly melt under a grill. Serve as an Entree at your next dinner party.

Pumpkin & Spinach Frittata
Product – Linseed & Black Mustard Dukkah
  • 400g pumpkin (peeled & cut into 3cm cubes)
  • 1 tbs olive oil
  • 1 teaspoon soy sauce
  • 1 onion (diced)
  • 2 cloves garlic (crushed)
  • 300g baby spinach leaves
  • freshly ground pepper
  • 8 eggs
  • 400g low fat yoghurt
  • grated cheese
  • Gourmet Morsels Linseed & Mustard Dukkah (2 tbs)

Preheat oven to 170c. Grease a small baking dish with little oil. Place pumpkin in a bowl with 1 tsp of soy sauce and toss to coat. Coat pumpkin with 2tbs of Linseed & Mustard Dukkah , place onto baking tray and roast for 25 minutes.

Heat remaining oil in frypan over medium heat. Add onions & brown gently. Add garlic & spinach & cook few minutes. Season with Salt & Pepper.

Whisk eggs, yoghurt & cheese together in a large bowl. Add pumpkin & spinach mixture & combine. Pour mixture into dish and bake in oven for 20 minutes. Serve with Salad.

Scrambled Eggs with Linseed and Mustard Dukkah
Product – Linseed and Black Mustard Dukkah or Spicy Bush Dukkah
  • Portion of scrambled eggs
  • two slices of toast
  • Pack of Gourmet Morsels Linseed and Mustard Dukkah.

Place the scrambled eggs onto of the toast and sprinkle with Gourmet Morsels Linseed and Mustard Dukkah.

Zucchini and Bacon Frittata
Product – Macadamia & Lemon Myrtle Dukkah
  • 8 eggs
  • 3 grated zucchini
  • 3 grated carrot
  • bacon pieces
  • 1 diced onion
  • 1/2 cup self raising flour
  • Pack of Gourmet Macadamia & Lemon Myrtle Dukkah.

Preheat oven to 160 c. Add all the ingredients to a large mixing bowl and mix together. Pour into an baking dish and sprinkle with Gourmet Morsels Blend and bake in oven approx 30 – 40 minutes until cooked through. Check after 20 minutes. Serve with salad or excellent sliced into pieces for finger food.

Curried Egg Sour Dough Sandwich
Product – Rogan Josh Blend
  • Hard boil 8 eggs
  • pack of Gourmet Morsels Rogan Josh Blend
  • Mayonnaise
  • Sour Dough Bread
  • Lettuce
  • tomato
  • cucumber.

Mash eggs and mix together with 1/2 tbs of Gourmet Morsels Curry Masala Blend and Mayonnaise. Spread egg mixture onto two slices of Sour dough bread and add lettuce, cucumber and tomato slices. Salt and pepper to taste.

Salmon Eggs Breakfast
Product – Lemon Myrtle & Dill Blend

Toast a bagel! Scramble Eggs! Layer the bagel with eggs, smoked salmon and some fresh rocket leaves. Sprinkle the top with Gourmet Morsels Lemon Myrtle and Dill Blend.

Chicken / Pork

Easy Butter Chicken Recipe
Product – Butter Chicken

  • 500g Chicken or Thigh Fillet
  • Onions
  • Gourmet Morsels Butter Chicken Blend
  • Small Bottle of Cream
  • 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

Chicken Cacciatore
Product – Cacciatore Blend
  • 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
  • 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
  • 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
  • 500g Chicken Fillet Strips
  • red & green capsicum sliced thinly
  • diced onions
  • snow peas
  • bean shoots
  • 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
  • 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
  • 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.

Tuscany Chicken
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.

Fish and Seafood

Salmon Patties with Salsa & Salad
Product – Lemon Pepper Seafood Coating Mix Patties – 2 large potatoes, peeled & chopped, 415g can red salmon, drained & flaked, 1 egg, 1/2 pack Gourmet Morsels Lemon Pepper Seafood Coating Mix Salsa – 1 medium zucchini, tomato & red onion, all finely chopped. 1/4 cup Olive Oil Boil Potatoes until tender, drain & mash. Cool for 10 minutes. Combine Potatoes, Salmon, Gourmet Morsels Lemon Pepper Seafood Mix and shape into 8 patties. Heat Oil in Frypan and cook until browned on both sides. Salsa – Combine al ingredients in a small bowl and mix well. For an extra bite, add fresh chilli! Place a salad in the centre of a plate, top with the salmon patty and top the patty with the salsa. Serves 4
Lemon Pepper Fish Fillets (Natural Yoghurt)
Product – Lemon Pepper Seafood Coating Mix Any type of White Fish ( prefer Gummy Flake), Natural Yoghurt, pack of Gourmet Morsels Lemon Pepper Seafood Coating Mix Rub fish fillets with natural Yoghurt and coat the fish with the Lemon Pepper Seafood Coating Mix. Gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Cajun Prawn Skewers
Product – Cajun Blend or Rivermint Dukkah 500 grams green peeled prawns (fresh or frozen variety), pack of Gourmet Morsels Cajun Coating Mix or for something different try Gourmet Morsels Rivermint Dukkah. This recipe can be grilled, BBQ or Oven baked. Soak bamboo skewers in water for 15 minutes to prevent burning. Thread prawns onto skewers & coat in Gourmet Morsels Cajun Chicken Coating Mix or Gourmet Morsels Rivermint Dukkah. Grill until cooked through, approx 5 minutes each side.
Gourmet Skewers
Product – Harissa Blend 12 large prawns 1 Tbsp Harissa 2 chorizo sausages, about 6oz each 12 fresh bay leaves 1 Tbsp olive oil 12 short skewers, soaked in wood or bamboo All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy. Peel and devein the prawns, leaving the small tail ends still attached. Rub over the Harissa evenly and set aside. Slice the chorizo into 1/2-in (1 1/2-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook. Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.
Sea Pearch with Macadamia Crust
Product – Macadamia & Lemon Myrtle Dukkah You may substitute Sea Pearch with any type of White Fish, Natural Yoghurt, pack of Gourmet Morsels Macadamia & Lemon Myrtle Dukkah Rub fish fillets with natural Yoghurt and crust the fish with the Dukkah Blend. Gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Tasmainian Pepper Balmain Bug
Product – Tasmanian Spicy Bush Dukkah The Balmain bug can be substituted with Lobster tails or Large Prawns (cut in half) This dish is very easy to prepare, simply cut your Bug in half and sprinkle with Dukkah. Serve with seasonal vegetables or a tossed salad. For something different, mix some Dukkah with mayonaisse to serve as a dipping sauce.
Tuna Steak with Wattleseed Dukkah
Product – Roasted Wattleseed Dukkah Crust your Tuna Steak with Coffee Wattle Dukkah and gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Salt & Pepper Squid
Product – Salt & Pepper Squid Cut your squid tubes into peices and coat with Gourmet Morsels Salt & Pepper Squid. Shallow fry in hot oil for a couple of munites only. Serve with Chips, wedges or a garden salad.
Filleting a Fish
A good peice of fish should have firm flesh that is springy to touch, have no bruises and have a fresh sea smell. Step One – Your fish monger will descale and gutt the fish. Take your knife and slice horizontally along the spine of the fish. Step Two – Slice the fillet, following the spine, keeping the knife close to the bone Step Three – Place the fillet, skin side down. Starting at the tail end, run the knife between the skin and flesh, seprating the fillet from the flesh. Run your fingers along the flesh to remove any bones that you may have missed earlier.
Cooking Fish
Method 1 – Steaming – to steam use a bamboo steamer over a wok of boiling water. Prepare the fish by filleting and then cut into serving sizes. Sprinkle with any spice blend and place in a single row on the bamboo basket. Steam until cooked through. Method 2 – Ovenbake – Prepare fish by filleting, place foil on a baking tray and spray with some olive oil. Place the fish on the foil. Squeeze lemon juice over the fish and sprinkle with spices. Bake fish in a moderate oven until cooked through. Method 3 – Frying – Prepare fish by filleting. Cut the fish fillet to portion size. In three bowls prepare, one bowl with flour, one bowl with beaten eggs and last bowl with breadcumbs/spices. Take fish portion and coat in flour, then coat in egg wash and then final coat with breadcrumb/spice mixture. Press down firlmy and refrigerate fish portion for 30 minutes. Fry in oil until golden brown, allowing around 3 minutes on each side. Method 4 – Grilling – Prepare the fish by filleting. Spice the fish on both sides with any spice combination, grill on a preheated grill plate or pan for about three minutes in each side. Serve with wedges of lemon or lime for taste.
Cirtrus Fusion Fish Parcels
Product – Citrus Fushion Blend 4 filleted fish pieces, 1 tablespoon citrus fusion blend, orange juice, shredded spring onions, foil for wrapping. Rub the fish with the spice blend on both sides. Wrap the four peices of fish in individual foil parcels. Before sealing the top of the parcel, spoon in some orange juice and shredded spring onions. Close the top. In a preheated hot oven, place the parcels on a baking tray and bake in a hot oven for 7 minutes. Serve with a garden salad or steamed vegetables.
Thai Red Fish Curry
Product – Thai Red Curry Blend Chunks of grilled white fish, one tablespoon of thai red curry blend, 150g snow peas, 100g bamboo shoots, one onion diced, red capsicum and green capsicum sliced, one can coconut cream In a preheated wok, saute the onions, add the vegetables, spice and coconut cream and bring to boil. Reduce heat to simmer, add the fish peices and simmer for 5 minutes. Serve with steamed rice.

Lamb

Souvlaki Cutlets with Lime Yoghurt
Product – Souvlaki Coating Mix

  • 12 Lamb Cutlets
  • Pack of Gourmet Morsels Souvlaki Coating Mix
  • Olive Oil Spray
  • 200g plain yogyurt
  • 1/2 tps grated lime rind
  • 1tbs lime juice
  • 1tbs fresh coriander

    • Coat the lamb cutlets with Gourmet Morsels Souvlaki Coating Mix with is Gluten Free (Or Greek Gyros Blend contains gluten). Preheat pan or BBQ Grill and cook the lamb cutlets until cooked through.

    To make Lime Yogyurt, mix yoghurt, lime juice, rind & coriander together.

    Serves 4
Sunday Lamb Roast
Product – Souvlaki Coating Mix or Tuscan Lamb Blend or Linseed & Black Mustard Dukkah
Roasting Leg of Lamb, Seeded Mustard, Packet of Gourmet Morsels Blend (see above suggestion)

Rub a generous amount of seeded mustard over the Leg of Lamb and coat/sprinkle with Gourmet Morsels Blend. Bake in Oven until cooked through.

Roast Rack of Lamb
Product – Gourmet Morsels Hamurger Helper Mix or Lemon Pepper Seafood Coating Mix

  • 2 x Rack of Lamb
  • Seeded Mustard
  • packet of Gourmet Morsels Hamburger Helper Coating Mix or Lemon Pepper Seafood Coating Mix

    • Place Racks of Lamb in pan standing together upright. Rub Seeded Mustard on both sides of the Racks of Lamb. Press firmly with Coating Mix onto Racks to form a crust.
    Bake in Oven until cooked through and crust crunchy!

Chermoula Lamb Chops
Product – Chermoula Blend

Nothing quite like Lamb Chops on the BBQ! Next time you have a BBQ, coat your lamb chops with Gourmet Morsels Chermoula Blend. Excellent with Chicken Skewers also!

Lemon Pepper Lamb Cutlets
Product – Lemon Pepper Seafood Coating Mix

  • 12 Lamb Cutlets
  • Sour cream and Pack of Gourmet Morsels Lemon Pepper Seafood Coating Mix.

Rub sour cream over both sides of the lamb cutlets and coat with the Lemon Pepper Coating Mix. Simply cook by Oven Bake, BBQ, Grill or pan fry and serve with Mashed Potatoes.

Slow Cooked Lamb Shanks
Product – Tuscan Lamb Blend or Moroccan Blend

  • 4 Frenched lamb shanks
  • 1 onion (finely chopped)
  • 2 garlic gloves (crushed)
  • 400g can diced tomatoes
  • 1/2 cup white wine
  • gourmet morsels blend
  • mashed potato to serve.

Pre heat oven to 160c. Heat some oil in a large flameproof casserole dish. Add shanks & brown all sides. Set aside. Add to casserole dish onion & garlic and cook another minute or so. Return shanks to pan, add 2 tbs gourmet morsels blend, tomatoes and white wine. Bake uncovered in oven for 2 1/2 hours. Season to taste & serve with hot mashed potatoes.

Lamb or Chicken Wraps
Product – Souvlaki Coating Mix

Lamb back straps or chicken fillet. Coat with Gourmet Morsels Souvlaki Blend and grill until cooked through. Slice strips and add to Pita bread wraps with lettuce, tomato, Spanish onions and hommus or tzazitki dip. Roll up and secure with a tooth pick.

Moroccan Lamb with Apricots
Product – Gourmet Morsels Moroccan Blend
  • 1kg lean lamb, cubed
  • 2 garlic cloves. crushed
  • 5 tablespoons orange juice
  • 4 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1/2 cup dried apricots, soaked overnight just covered by water
  • 1/4 cup pitted dried dates, coarsely chopped

2 cups Beef Stock and pepper to taste
2 tablespoons sesame seeds, to garnish.


In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, 1 tablespoon Gourmet Morsels Moroccan Blend. Cover and leave overnight. Heat the remaining oil in a flameproof casserole, then add the onion and cook gently for 5 minutes. Remove and reserve.

Drain the lamb, reserving the marinade. Quickly brown the lamb in the casserole then add the reserved marinade, the apricots and soaking liquid, dates, broth, onion, and seasoning. Bring just to the boil, then cover and cook gently for 1 hour until the lamb is very tender.

Lemon African Lamb/Beef Stew with Cous Cous
Product – Harissa Blend

In a large pot add

  • diced lamb
  • onion
  • carrots
  • can of chickpeas
  • can of chopped tomato
  • 5 cloves garlic
  • ¼ cup lentils
  • 4 cups beef stock
  • 2 teaspoons Gourmet Morsels Harissa Blend

Cook for 3 hours or until tender. Serve with cous cous.

Saltbush Lamb
Product – Saltbush Roast Rub

  • 4 lamb steaks
  • 2 tablespoons saltbush roast rub

Simply coat the steaks with the spice blend and grill on a Hot BBQ Grill or frypan. Serve with seasonal vegetables, mashed potatoes or a garden salad.

Lamb Rogan Josh Curry
Product – Rogan Josh Blend
  • 1kg diced lamb
  • 410g can crushed tomatoes
  • 2 onions diced, 2 tablespoons rogan josh curry blend
  • 250ml water
  • 150ml cream

    • In a large frypan brown the onions. Add the lamb and brown for 5 minutes. add the spices, can of tomatoes and water and cook with lid on for 30 minutes. Check the water level to make sure the curry is not too dry. Once the meat is cooked though, add the cream and simmer for 5 minutes. Season with salt and pepper and serve with steamed rice.

Soups

Minestrone with Meatballs
Product – Hamburger Helper Coating Mix
  • Meatballs – 400g lean minced beef
  • 1 egg
  • 1/3 Pack of Gourmet Morsels Hamburger Helper Coating Mix
Soup
  • olive oil
  • 1 clove garlic crushed
  • 1/2 onion (chopped)
  • 1 stick celery (diced)
  • 2 carrots (diced)
  • 2 x 400g cans chopped tomato
  • 1 cup vegetable stock
  • 1/2 cup basil (chopped)

To make meatballs, simply mix all ingredients together, make meatballs & fry gently in olive oil until cooked. Set aside
For the soup, fry onion & garlic in little olive oil, add celery & carrots stirring for about 5 minutes. Add chopped tomato & vegetable stock. Bring to boil, reduce and simmer for 10 minutes. Add meatballs to soup and cook uncovered for a further 5 minutes.
Stir through basil & serve with warm crusty bread.

Hungarian Goulash Soup
Product – Hungarian Goulash Blend

Add diced onion to a large pot and brown. Add diced beef and brown. Add 3 tablespoons of Gourmet Morsels Goulash Blend and fill the pot with water. Bring to boil and cook for 1.5 hours. Add diced carrots, parsnip, potato and celery and cook until tender. Serve with crusty bread.

Moroccan Pumpkin Soup
Product – Moroccan (Ras-el-Hanout) Blend

Add diced onion and crushed garlic to a large pot and brown. Add diced and peeled pumpkin and potato to the pot and fill with water. Cook until soft and puree the soup. Add Gourmet Morsels Moroccan Blend to desired taste and simmer for a couple of minutes. Serve soup with crusty bread! For something different, cut the top of a cob loaf of bread and scoop out the inner bread to form a bowl. Oven bake the cob in a hot oven till crusty. Serve the soup in the cob loaf.

Carrot Soup with Dukkah
Product – Egyptian Hazelnut Dukkah
  • 1kg Carrots chopped
  • 1 onion diced
  • 1 clove garlic crushed
  • 2 tablespoons fresh corriander leaves
  • 4 cups stock
  • 1/4 cup honey and dukkah

Heat olive oil in a large pot and add onions, garlic, corriander leaves and cook for 5 minutes. Add carrots, stock, honey, salt and pepper, cover and cook for 15 minutes or until carrots are tender. Using a blender or hand blender, process soup blend until smooth and creamy. Serve soup in individual bowls with a dollop a cream and a sprinkling of dukkah.

Chicken Laska
Product – Curry Laksa Blend
  • 2 Chicken Breast fillets diced
  • 1 onion diced
  • 2 cups Chicken Stock
  • 2 tablespoons spice
  • 400ml coconut milk
  • 200g vermicelli or hokkien noodles
  • 150g snow peas
  • 100g bean shoots
  • thinly sliced carrots
  • thinly sliced green capsicum
  • small bok choy cut into quarters

    • Preheat wok and brown the chicken pieces, add the vegetables, spice and coconut milk and simmer for 5 minutes. Cook noodles to packet instructions and drain. In a ceramic bowl add the noodles and spoon over the soup. Cooks Tip – for a spicy version use 1 tablespoon of Thai Red Curry Blend

Hearty Bean Soup
Product – Hungarian Goulash Blend
  • 250g Dry Borlotti beans
  • soaked overnight in cold water and then drained
  • 1 Smoked Hock
  • 2 onions
  • 1 clove garlic whole
  • 5 carrots diced
  • 2 celery sticks diced
  • 2 tablespoons spice blend
  • 1 cup dry macaroni noodles

    • In a large pot, add the smoked hock and fill with water. Cook for one hour with lid on. Add the beans and cook for one hour. Remove the hock and set aside to cool. Add remaining vegetables and cook for 30 minutes. Debone the smoked hock and cut the ham into chunky bite sized peices and return to soup. Add cup of dry macaroni and cook a further 15 minutes. Serve soup with crusty bread. Season to taste.

    Salads / Vegetables

    Moroccan Vegetable Salad
    Product – Moroccan (ras-el-hanout) Blend
    • 1/2 cup dried lentils
    • 1.5 cups water
    • 400g canned chickpeas drained
    • 2 tomatoes chopped
    • 4 spring onions chopped
    • 1/2 cucumber chopped
    • 1 red capsicum chopped
    • 1 lime juiced
    • 2tbs olive oil
    • handful chopped coriander
    • 1 teaspoon moroccan spice blend

    Place lentils and water in a pot, bring to boil, reduce to simmer and cook for 30 miutes or until tender, drain and set aside to cool. In a bowl combine lentils with remaining ingredients and chill for 30 minutes.

    Garden Salad with Hazelnut Dukkah
    Product – Hazelnut Dukkah

    Make a garden salad and add a tablespoon of Gourmet Morsels Hazelnut Dukkah and a squeeze of lemon juice…..delicious!

    Gourmet Roasted Vegetables
    Product – Linseed & Black Mustard Dukkah or Macadamia & Lemon Myrtle Dukkah
    • Wash, peel & cut into chunky pieces – potatoes
    • zucchini
    • eggplant
    • pumpkin
    • carrot
    • parsnip onions
    • asparagus

    • whole mushrooms

    Mix together in a large bowl all the vegetables, 1tbs Olive Oil and 2 tbs of Gourmet Morsels Macadamia & Lemon Myrtle Dukkah or Gourmet Morsels Linseed and Mustard Dukkah Arrange on baking tray and bake in moderate oven until cooked.

    Milanese Eggplant or Zucchini
    Product – Lemon Pepper Seafood Coating Mix Dukkah
    • Thickly sliced eggplant or Zucchini
    • Pack of Lemon Pepper Seafood Coating Mix
    • Egg Wash
    • Spiral Pasta
    • Napoli Sauce
    • Mushrooms (non – vegetarian can add bacon or ham to recipe)

    Coat the Zucchini or Eggplant in Gourmet Morsels product and grill. In the meantime, cook the spiral pasta in boiling water and drain when cooked. In a frypan, gently sauté sliced mushrooms (add ham or bacon at this stage) and add the Napoli sauce. Add pasta to the sauce and gently simmer for 1 minute.
    Serve the pasta on a plate and top with Zucchini or eggplant Schnitzel. Serve with grated parmesan cheese.

    Tofu Patties
    Product – Lemon Pepper Seafood Coating Mix
    • Tofu 300g
    • Fresh Green Beans 400g
    • One Egg
    • Pack of Gourmet Morsels Lemon Pepper Seafood Coating Mix

    Place Tofu, Green Beans and Egg in a blender and process for 1 minute. Add the Lemon Pepper Coating Mix in small batches until the mixtures is thick enough to make patties.
    Roll patties into balls and oven bake, BBQ or pan fry. Serve with Garden Salad or Potato Wedges.

    Vegetable Frittata
    Product – Linseed & Black Mustard Dukkah
    • Tbs. Olive Oil
    • 6 eggs
    • broccoli
    • zucchini
    • mushroom
    • tomato
    • capsicum
    • olives
    • onion
    • Pack of Gourmet Morsels Linseed & Black Mustard Dukkah

      • Whisk eggs and add sliced vegetables. Lightly coat a flan dish with Olive Oil and pour in egg & vegetable mix. Sprinkle the top with Gourmet Morsels Linseed & Mustard Rub and bake in moderate oven for around 15 minutes or until set. Serve with a tossed salad!

    Scalloped Potatoes
    Product – Cashew Za’atar with Bush Tomato
    • Potatoes & Pumpkin peeled & thinly slices. Zucchini slices.
    • 600ml Cream
    • Gourmet Morsels Cashew Za’atar
    • Grated cheese

      • In an oven proof dish, layer potatoes, pumpkin & zucchini. Pour the cream over the top and grate a little cheese ontop. Sprinkle with za’atar liberally on top & bake for 40 minutes in a moderate oven (180c).

    Grilled Tomato
    Product – Tasmanian Spicy Bush Dukkah

    Slice Tomato into thick rounds and coat both sides with Spicy Bush Dukkah. Gently fry in a non stick frypan. Serve with breakfast!

    Vegetable Risotto
    Product – Tuscany Roast Rub or BBQ Cajun Blend
    • 1lt Water
    • 400g can tomatoes
    • 1 vegetable stock cube
    • i onion sliced
    • 2 cloves garlic
    • 1 1/2 cups Arborio rice
    • 1 red capsicum chopped
    • 1 green zucchini sliced
    • 100g spinach leaves
    • black olives
    • Parmesan cheese
    • Gourmet Morsels Tuscany Roast Rub or BBQ Cajun Blend Mix (2 tbs).

    In a large pot bring water & tomatoes & stock cube to the boil. Keep aside and keep hot. In large frypan add little olive oil & quickly brown onions & capsicum. Add rice & stir one minute. Add little of the hot water each time to pan and stir until rice absorbs the water. Keep adding this water until rice is tender! Add all the vegetables and Gourmet Morsels product to the risotto with the last ladle of hot water. Cook until vegetables are soft adding more hot water if required. Serve with little Parmesan cheese.

    Mexican Popcorn
    Product – Spicy Mexican Blend

    Popped Popcorn and Packet of Gourmet Morsels Mexican Blend. In a plastic bag combine popcorn and 1/2 tbs of Gourmet Morsels Mexican Blend. Shake and pour contents into a large bowl.

    Aussie Tossed Salad
    Product – Macadamia & Lemon Myrtle Dukkah or Lavendukkah
    • Mixed Lettuce
    • tomato
    • cucumber
    • tasty cheese
    • capsicum
    • boiled eggs
    • can corn kernels
    • Pack of Gourmet Morsels Macadamia & Lemon Myrtle Dukkah.

    Throw together the salad, add boiled eggs cut into quarters, can of corn kernels and sprinkle salad with Gourmet Morsels Dukkah.

    BBQ Spuds
    Product – Chicken Salt, Garlic & Herb Salt

    Cut spuds into thin strips and BBQ on the hot plate side. When cooked through sprinkle with Gourmet Morsels Chicken Salt or Gourmet Morsels Garlic and Herb Salt.

    Healthy Fruit Breakfast
    Product – Lavedukkah

    Place a selection of fresh summer fruits into a bowl. Add a dollop of your favourite yogurt and sprinkle with Gourmet Morsels Lavendukkah Blend.

    Spanish Cajun Vegies
    Product – BBQ Cajun Blend or Linseed & Black Mustard Dukkah

    Stirfry a selection of your favorite vegetables and sprinkle with Gourmet Morsels BBQ Cajun Blend.

    Spicy Nachos
    Product – Hot Mexican Blend

    This recipe is a family favourite! In a baking dish layer corn chips, grated cheese and baked beans in tomato sauce. Finish the top of the Nachos with a layer of grated cheese and sprinkle with Gourmet Morsels Hot Mexican Blend. Bake in oven until cheese has melted!

    Gourmet Cous Cous
    Product – Any Dukkah product

    Gourmet Morsels Dukkah Products can be added to your Cous Cous Dish during the absorption method to add delicious flavour to your cous cous.

    Gourmet Rice
    Product – Linseed & Black Mustard Blend

    Cook your rice as desired. Allow to stand for 5 minutes. Add a couple of tablespoon of Gourmet Morsels Linseed & Black Mustard Dukkah and stir through.

    Moroccan Baked Potato
    Product – Moroccan (Ras-el-Hanout) Blend

    Rub Potatoes with oil, Moroccan Blend and salt. Wrap each in baking paper and bake at 200c for 40 minutes or until tender. Serve with a drizzle of oil oil and a large dollop of Sour Cream. Sprinkle to the top of the cream with a little Moroccan Blend