Recipes

An amazing classic with a spicy twist!

Ingredients:

• 6 slices of day old bread
• 3 tbsp of moderate olive oil
• Approximately 15 cherry tomatoes
• 2-3 cucumbers
• 1 red onion (or 4-5 spring onions)
• 5-6 basil leaves
• 2-3 tbsp Favuzzi Spicy Olive Oil
• Fleur de Sel

Method:

• Cut the bread slices. In a non-stick pan, heat the moderate olive oil and add the bread cubes. Cook for about 12 minutes, stirring occasionally until they are crispy transfer the bread cubes to a large salad bowl and sprinkle with salt.
• While you wait for the bread to cool, cut the tomatoes in halves or into quarters. Chop the cucumbers into small pieces and finely slice the onions.
• Transfer the vegetables, the basil and the Favuzzi Spicy Oil into the salad bowl, sprinkle with Fleur de Sel and let rest for 30 minutes ot an hour. Enjoy!

This Curried Mango Island Shrimp is balanced in flavour - a little bit of heat and a little bit of sweet!

Ingredients:

• 1.5lb raw shrimp, peeled and deveined
• 3/4 cup Stonewall Kitchen Curried Mango Grille Sauce
• 1 tbsp dark rum
• 3 tbsp lime juice
• 1/4 cup cilantro leaves, gently torn
• Lime wedges

Method:

• Combine the Curried Mango Grille Sauce and rum in a bowl or a plastic bag. Add the shrimp and marinade for 2 hours.
• Thread shrimp on skewers. Grill on medium-hot grill, 2-3 minutes on each side or until the shrimp is cooked but still tender.
• Serve shrimp over your favourite rice dish. Squeeze lime juice over the shrimp, garnish with lime wedges and torn cilantro leaves. Enjoy

This simple and delicious green bean recipe is a staple for all year round!

Ingredients:

• 1lb fresh green beans, trimmed
• 1.5 slices of cooked bacon, chopped
• 1/3 cup shallots, thinly sliced
• 3/4 tbsp extra virgin olive oil
• 1 tsp O Citrus Champagne Vinegar
• 1/2 tsp kosher salt
• 3 tbsp walnuts, chopped
• Fresh parsley for garnish
• Fresh lemon, thinly sliced, for garnish

Method:

• Blanche the green beans by bringing a pot of water to a boil and submerging the trimmed green beans in the boiling water for 3 minutes. Remove, drain and plunge the green beans into an ice water bath. Drain again and set them aside in a serving bowl or dish.
• Cook the bacon on a large, non-stick skillet over medium heat until crisp. Being careful to keep the bacon drippings in the pan, remove the bacon strips and set the aside to chop when cool.
• Add the shallots to the pan with the bacon drippings, return to the stove and cook for 3-4 minutes or until tender and lightly browned. Add shallots to the green beans, along with the extra virgin olive, Citrus Champagne Vinegar, salt and chopped bacon. Gently stir to combine ingredients.
• Sprinkle the walnuts and parsley over the dish and garnish with thinly sliced lemon before serving. Enjoy!

This cocktail is fruity, tart and lightly sweet - the perfect cocktail for sipping!

Ingredients:

• 1oz of Split Tree Blackberry & Blackcurrant Cordial
• 2oz of dry gin
• 1 tsp of fresh lemon juice
• 4-6 blackberries

Method:

• Add ice, gin, lemon juice, half the berries and Split Tree Blackberry & Blackcurrant Cordial into a shaker.
• Shake and strain into an Old Fashioned glass with crushed ice.
• Garnish with blackberries and a slice of lemon.

Every bite of this Crispy Sriracha Shrimp contains the perfect amount of crunch and heat.

Ingredients:

• 1/2 cup cornstarch
• 1/2lb large raw shrimp, peeled and deveined
• 1 egg, beaten
• 1/4 cup Stonewall Kitchen Sriracha Aioli
• 3/4 cup panko breadcrumbs
• 2 tbsp sesame seeds
• 2-3 tbsp shredded coconut
• 1/4 tsp salt
• Canola or peanut oil
• 1/3 cup Sriracha Aioli
• 2 tsp tamari
• Green onions or bell pepper, finely chopped for garnish

Method:

• Pat shrimp dry with a paper towel
• Whisk together egg and 1/4 cup of Sriracha Aioli
• Combine bread crumbs, sesame seeds, coconut and salt in a separate bowl and mix. Place the corn starch in a separate bowl.
• Dip shrimp in cornstarch and shake off the excess. Then, dip in the egg wash and then in the breadcrumb mixture. Refrigerate for 10-15 minutes.
• Combine 1/3 cup of Sriracha Aioli and 2 tbsp of tamari in a small bowl. Transfer to a serving bowl and garnish with green onion and bell pepper.
• Fill a straight sided sauté pan 1/2" deep with oil. Heat to 350-360F. Fry a few shrimp at a time until brown and crispy on all sides. Serve immediately and enjoy!

This peanut-y, Asian inspired noodle dish is simply amazing. Serve as a main or as a side.

Ingredients for the Noodle Salad:

• 1.5 lb boneless chicken breasts, flattened to 1/2-inch thick
• 3 tbsp sesame oil
• 1/2 lb asparagus spears, woody end trimmed and sliced in 1.5” pieces
• 1/2 cup carrots, shredded
• 2 tbsp sesame seeds, toasted
• 3/4 lb vemicilli pasta

Ingredients for the Sauce:

• 1 bottle of Stonewall Kitchen Roasted Garlic Peanut Sauce
• 1 tsp lime zest
• Juice of half a lime
• 1/4 cup minced fresh cilantro
• Whole cilantro leaves for garnish

Method:

• Place Roasted Garlic Peanut Sauce, lime juice and lime zest in a sauce pan. Place on low heat, stirring often.
• Place the sesame seeds in a small pan and toast lightly in the oven at 350°F for about 8 minutes. Watch carefully to avoid burning and then set aside.
• Place the pounded chicken breasts in a small zip lock bag. Pour in the sesame oil and coat thoroughly. In the meanwhile, bring a large pot of salted water to a boil. Heat a large sauté pan or grill pan. Add the chicken and cook until browned on each side (about 3-4 minutes per side) and remove from the heat. Tent to keep warm.
• Cook the asparagus in the boiling water and then remove with a slotted spoon.
• Bring the water back to a boil, adding additional water (if necessary) and cook pasta according to the directions. Drain.
• Add the shredded carrots and chopped cilantro to the peanut sauce. Slice the chicken into strips.
• Mix the pasta, sauce and asparagus together. Place on a large platter and lay chicken strips over the top. Garnish with sesame seeds and whole cilantro leaves and enjoy!