Recipes

Delicious, hearty and easy to make - this Warm Brussel Sprout Salad is sure to please any guest at your dinner table!

Ingredients:

• 2lb fresh brussel sprouts
• 2 tbso butter
• 1/2 cup of crumbled bacon
• 1 jar of Stonewall Kitchen Roasted Garlic Onion Spread

Method:

• Trim the root end of the brussel sprout, allowing for easy peeling. Peel off the leaves and trim as you go along, until leaves get too small to use.
• Drop all of the leaves into boiling, salted water, and cook until tender, about 1-3 minutes. Drain well.
• Melt butter in a heavy skillet, add 1/2 jar of Roasted Garlic Onion Spread, and when melted add the brussel sprout leaves. Toss until heated through.
• Top with crumbled bacon and serve warm!

Fragrant, fresh and spicy - this mild Curry Prawn dish is perfect paired with rice!

Ingredients:

• 10 prawns, peeled and deveined
• deSIAM Yellow Curry Paste (70g)
• 400mL of coconut milk
• 1 tbsp of fish
• 2 potatoes, diced
• 1/2 an onion, diced
• 6 cherry tomatoes, quartered
• 1 tbsp of coconut sugar
• 1 bunch of coriander

Method:

• Heat 1 tbsp of vegetable oil on high heat in a saucepan until very hot. Add the deSIAM Yellow Curry Paste and stir-fry for about 2 minutes before adding 4 tbsp of coconut milk. Stir-fry the mixture until a distinct aroma develops.
• Lower the heat to prevent the curry from bubbling and burning. Add the remainder of the coconut milk and then place the potatoes, onion, cherry tomatoes and 150mL of water into the saucepan. Bring to a boil.
• Add the prawns into the saucepan. Bring to a boil for no more than 5 minutes, until the prawns are cooked through and turn pink. Reduce the heat and season with fish sauce and coconut sugar. Simmer for a short while to thicken the curry.
• Serve your Prawn Yellow Curry hot with steamed rice. Garnish with a handful of fresh coriander.

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.