Our Recipes

Spicy Apricot Chicken Kebabs
Apricot and Toasted Almond Jam and Ricotta Crumpets
Genoa Fig and Pear Rocket Salad
Chunky Beetroot, Apple and Ginger Party Dip

Ingredients

Method

Combine a jar of Apricot and Toasted Almond Jam in a saucepan Caramelised White Balsamic Vinegar , curry paste, garlic cloves, grated ginger.

Stir over a low heat for a few minutes, cool.

Arrange 12 chicken kebabs in a dish in a single layer, brush with a 1/4 of the sauce and refrigerate for 1-2 hours.

Preheat grill or Barbecue, lightly brush kebabs with oil.

Cook and turn frequently for 10 minutes until cooked through.

Serve with the remaining reheated sauce and a sprinkle of chopped coriander.

Ingredients

Method

Butter toasted crumpets then spread liberally with Apricot and Toasted Almond Jam.

Top with a generous dollop of Ricotta.

Sprinkle with nutmeg. 

Ingredients

  • 100-200gm mixed rocket & baby spinach leaves
  • 1 pear sliced
  • 50gm chopped walnuts
  • ¼ red onion, finely sliced
  • 50gm shaved parmesan or chopped goats cheese feta
  • ½ cup Fig & Pear Vinegar

Method

In a large salad bowl combine mixed salad leaves , pear, walnut halves, finely sliced red onion and toss together.

Sprinkle over a cup of shaved parmesan or chunks of goats cheese feta.

Drizzle over  Fig and Pear Vinegar.

Gently toss again and serve immediately.

Ingredients

Method

Combine Beetroot, Apple and Ginger Chutney with a carton of soft cream cheese.

Pile into a serving dish and sprinkle over chopped chives and lightly toasted pine nuts.

Serve with bread or crackers.