Simple Recipes

Ingredients
2 bags of 120g baby rocket washed
2 mangos diced
2 avocados diced
220g Bocconcini broken into pieces
100g pine nutes roasted
Simply Stirred Caramelised White Balsamic Dressing with Passionfruit & Chilli

Method
Dice mangos and avocados

Roast pine nuts in moderate oven (check regularly - careful not to burn!)

Break the bocconcini into halves

Add all ingredients into a mixing bowl (save a sprinkle of pine nuts for dressing), drizzle generously with Simply Stirred Caramelised Balsamic Dressing with Passionfruit & Chilli

Sprinkle with remaining pine nuts

Ingredients:
12 Pre-soaked bamboo skewers (soak for at least 10 minutes)
1/3 cup SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE
1/3 cup coconut milk
3 garlic cloves - crushed
750g green king prawns - peeled with tails intact or 500g chicken breast fillets - cut into strips.
Lime wedges, fresh coriander leaves and steamed rice to serve.

Method:
Combine coconut milk and SIMPLY STIRRED LEMONGRASS, LIME & CHILLI MARINADE and crushed garlic in a shallow dish.

Put 2 tbls of this mixture aside for later.

Add your choice of prawns or chicken to the marinade, toss to coat, cover and stand in fridge for at least 2-3 hours.

Preheat BBQ plate or chargrill on medium - high heat.

Remove chicken or prawns from fridge and drain away the marinade mixture.

Thread meat onto skewers and cook for 2-3 minutes on each side or until prawns are pink or chicken is white, brushing your reserved marinade mix over as you cook.

Serve with lime wedges, coriander and rice.

Ingredients:

12 rice paper rounds
50g rice vermicelli noodles (soak in hot water till soft and then drain)
24 cooked, peeled prawns - tails removed or 150g cooked chicken
1/4 cup fresh basil, mint and coriander leavees
1/4 cucumber cut into strips
1/2 red onion finely sliced
1/4 cup SIMPLY STIRRED VIETNAMESE MINT & COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING.

Method:

Fill a large bowl with warm water and soak one rice paper round for approx. 1 min or until soft.

Lay rice paper on bench and place a small quantity of each ingredient on the bottom half of the rice paper, fold up the bottom then fold in each side and firmly roll up. Continue until all the rice paper rounds are used.

Serve with SIMPLY STIRRED VIETNAMESE MINT AND COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING as a dipping sauce.

Makes 12

Ingredients

400g Chicken breast or thighs
1 cup SIMPLY STIRRED CARAMELISED SOY with GINGER
1 Cup long grain rice
2 tbls sesame oil
1 large brown onion
2 cloves garlic
1 bunch bok choy or pak choy
1 pkt (serves 4) Hokkein Noodles - from fridge section in supermarket
A handful of roasted and unsalted cashews (optional)

Method

Cook rice using your preferred method till tender.

Heat Wok or large frypan to med - high.

Slice onion and chop garlic. Slice chicken into slim strips.

Roughly chop bok choy into pieces approx. 4cm long.

Place oil in wok, add onion and garlic, stirring constantly for 2 minutes - remove and set aside.

Add a little more oil and stir fry chicken strips for 3 minutes, return onion & garlic to wok with chicken, add bok choy and stir for another 2-3 minutes - or until bok choy is wilted.

Add cashews if desired.

Drizzle approx. 2 tbsl SIMPLY STIRRED CARAMELISED SOY with GINGER and stir through.

Remove from wok, place cooked rice in bowl, top with chicken & veg mix and drizzle with more SIMPLY STIRRED CARAMELISED SOY with GINGER and serve.

For this very simple recipe all you need are some peeled green prawns, slices of chorizo, some skewers and our yummy Simply Stirred Chilli Jam.

Simply pop 1 prawn and 1 slice of chorizo onto a short skewer; add generous dollops of chilli jam to each and then either grill on a BBQ or bake in the oven, until they are cooked caramelised - voila!

INGREDIENTS

• 6kg smoked Ham bone in
• 300g light brown sugar
• ½ jar sweet orange marmalade
• 1 tbs dijon mustard
• Splash of brandy (minimum 50mls)
• Large carrot for roasting
• ¼ jar Simply Stirred Chilli Jam

METHOD

Mix together in a small saucepan the sugar, marmalade, mustard, Simply Stirred Chilli Jam and brandy. While stirring bring to the boil then remove from heat, set aside to cool.

Remove the rind carefully trying to keep as much fat on the leg as you can, keep the rind. Score lines into the fat with a knife to make a large diamond shape, with the lines about 3cm apart. (At this point, if desired, you can stud the ham with cloves).

Cut up a large carrot and put at the bottom of the roasting pan and place the ham on top (to keep elevated while roasting). Baste the ham put the rind back on top, cover with plastic wrap and leave over-night.

Heat oven to 150 degrees. Remove rind from ham (throw away), baste ham again, cover with foil and cook for 3 hours. Remove ham from oven, discard foil. Baste ham (leaving as much rind from the marmalade on top as possible, it caramelises), return to oven for 1 more hour. The fat should darken, serve hot.

*left overs are great on fresh white bread with Simply Stirred Mustard Pickles or aioli.

INGREDIENTS
• 1kg cherry truss tomatoes
• 3 tablespoons olive oil
• 3 tablespoons Simply Stirred Caramelised Balsamic Dressing  
• Sea Salt Flakes
• Black Pepper

METHOD

Step 1
Preheat oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Place tomatoes on tray. Drizzle with oil and Simply Stirred Caramelised Balsamic Dressing then season with Sea Salt Flakes and Pepper.

Step 2
Roast for 15 minutes or until tomatoes just start to collapse. Serve.
*Use scissors to cut the truss into portion

Ingredients

• 250 gram spiral pasta
• ½ cup sun-dried tomatoes, coarsely chopped
• ½ cup chopped pitted black olives
• ½ cup chopped oven roasted capsicum
• ½ cup chopped artichoke hearts
• Handful of coarsely chopped fresh basil
• ½ Cup Grated Parmesan Cheese
• Handful toasted pine nuts
• 3 Tablespoons of Olive Oil
• Your favourite Simply Stirred Caramelised Balsamic Dressing

Method

Cook pasta in a large saucepan of boiling water, uncovered, with a splash of olive oil.

I use store brought sun-dried tomatoes, roasted capsicum, pitted olives and artichoke hearts. Drain, chop and put aside.

Chop fresh Basil

In a small saucepan heat on low, add the pine nuts stirring constantly as they burn very easily

When the pasta is just tender; drain, rinse under cold water and leave to drain. Once drained, place in a large bowl and while the pasta is still warm, mix through the sun-dried vegetables, olives and basil.

Top with Parmesan and pine nuts. Finally, drizzle the olive oil and Simply Stirred Caramelised Balsamic Dressing liberally over the top. Garnish with a few fresh basil leaves.

Serve warm or cold and it’s also delicious the next day!

*my personal favourite Balsamic with this salad is the Simply Stirred Caramelised Balsamic with Pepper, however any of our beautiful balsamics are a great addition to this salad.

Ingredients

2 Chicken Breasts
5cm ginger, thinly sliced
1 stalk lemongrass, very thinly sliced
400ml can coconut milk
1/2 Fresh lime
200g rice stick noodles
1/2 wombok, finely shredded
1 carrot, peeled, cut into matchsticks
1 cup bean sprouts
1 cup coriander leaves
1 cup mint leaves
4 kaffir lime leaves, finely shredded
1 long red chilli, seeded, thinly sliced lengthways (optional)
1/2 cup (80g) salted roasted peanuts, coarsely chopped 
At least 2 table spoons of Simply Stirred Vietnamese Mint and Coconut Dressing


Method
Place the coconut milk, juice from half a small lime, Lemongrass stalk and Ginger in a saucepan and bring to a gentle simmer over medium heat.

Add the chicken breast, cover, and simmer gently for 15 minutes or until cooked through.

Once cooked, pull apart the Chicken with two forks to shred.

While chicken is simmering place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain well.

Place in a large bowl with the noodles, wombok, carrot, bean sprouts, coriander, mint, lime leaves and chilli. Drizzle with our Vietnamese Mint and Coconut Dressing, toss to combine.

Divide onto serving plates. Sprinkle with peanuts to serve.