Entree
- Sweet Pumpkin Chilli Chutney & Cream Cheese Dip
- French Onion Dip
- STUFFED MUSHROOMS IN BBQ SAUCE Wendy Duff - Babes In Business
Main
- Chickpea Curry
- Jacket Potatoes for Brunch
- Pumpkin & Leek Soup
- Easy Bake / BBQ Chicken Salad
- SPICED PUMPKIN SOUP
- Singapore Noodles
- Chicken & Vegetable Curry
- STUFFED SAUSAGES - BBQ
Dessert
-Chilled Orange Segments soaked in Cointreau, drizzled with Chilli
-Cake rounds with Ice-cream,
Strawberry Coulis & Miris Chilli Choc Sauce
-Coconut & Pistachio Ice-Cream with Orange, Cardamom & Vanilla
Entree
Sweet Pumpkin Chilli Chutney & Cream Cheese Dip
Ingredients
1 tub Philadelphia Cream Cheese
2 Tablespoons Sweet Pumpkin Chilli Chutney
Fresh Coriander to garnish (optional)
Crusty Bread
Method
Leave cream cheese at room temp for 30 mins.
Heat Sweet Pumpkin Chilli Chutney in microwave for 50 secs and spread over the top of cream cheese.
Garnish with chopped coriander leaves & serve with crusty bread & a glass of your favourite red wine.
French Onion Dip
Ingredients
300g Sour Cream
20g French Onion Soup (1/2 packet or to taste)
1 Tablespoon Miris Gourmet Mustard
1 Tablespoon chopped chives for garnish
Pita Chips / Mixed Raw Veggies to serve
Method
•
Combine sour cream, French onion soup mix & mustard, mix thoroughly and refrigerate for an hour before serving.
•
Serve with some pita chips or a platter of raw veggies.
Note – you cannot use light sour cream for this recipe as it does not set & remains runny.
STUFFED MUSHROOMS IN BBQ SAUCE Wendy Duff - Babes In Business
Ingredients
Large mushrooms
½ cup finely chopped red capsicum
½ cup shredded cheese
½ cop diced bacon / ham
2 tablespoons Miris BBQ Basting Sauce
Method
Stalk the mushrooms & mix with other ingredients.
Add mixture back to mushroom cap & either bake for half an hour or cover with foil on the BBQ.
Serve as an entrée or an accompaniment with other dishes.
Main
Chickpea Curry
1 lge can chickpeas rinsed and drained
3 tblspn Miris Red Curry Paste
1 small onion diced
1 tspn mustard seeds (optional)
200 ml coconut cream
Salt to taste
1/2 cup shredded coconut
Method
Sauté onion & mustard seeds in Red Curry Paste, add chickpeas & coconut cream. Simmer for 10 mins on low to med heat. Add shredded coconut & stir. Serve with steamed rice.
Jacket Potatoes for Brunch
4 washed potatoes
Miris Sweet Pumpkin Chilli Chutney
Sour Cream Grated Cheese
Method
Cover Potatoes in foil & bake in oven until soft. Add some grated cheese & a tblspn of Miris Sweet
Pumpkin Chilli Chutney. Top with a dollop of sour cream.
Serve with hot bread rolls.
Pumpkin & Leek Soup
1 kg cubed pumpkin
1 5 litre chicken stock
1 sliced leek
2 potatoes, peeled & chopped
1 diced clove garlic
Miris Gourmet Mustard to taste
Sour cream / thickened cream
Diced & fried bacon pieces (optional)
Chopped parsley
Method
Place a small amount of olive oil in a pan & heat. Add leek, pumpkin, potatoes, garlic & fry, until the vegies are coated. Add chicken stock & boil until all the veggies are soft. Mash / blend into a smooth thick consistency. Add Miris Gourmet Mustard to taste & stir through the soup. Serve with a dollop of cream & top with fried bacon pieces and parsley.
Easy Bake / BBQ Chicken Salad
2 Chicken breast fillets
1 tblspn Miris Red Curry Paste
Your favourite Salad Veggies
2 Boiled eggs - quartered
Feta cheese
Olives
Method
Coat chicken with curry paste & refrigerate for 2 hours before cooking.
BBQ / Bake in a moderate oven until meat is cooked.
Prepare salad, top with eggs, olives & Feta cheese. Slice chicken & top over salad
SPICED PUMPKIN SOUP Donna Hay’s “The Instant Cook”, A variation of this recipe is from Nilla Biondo
Ingredients
I tbsp red curry paste
1 kg pumpkin, peeled and chopped
4 cups chicken or vegetable stock
1.5 cups coconut milk
2 Kaffir Lime leaves
1 large red chilli
Coriander for garnish
Fry off curry paste over medium heat (I do use a little oil here and add an extra chilli and Kaffir lime leaves.
Add pumpkin and stock and cover and cook until tender - 6-10 mins
Puree pumpkin mixture in a blender until smooth.
Return to saucepan and add coconut milk and heat for 3 mins or until hot.
Serve sprinkled with finely sliced and seeded chilli and fresh coriander.
Variations:
Add sliced chicken with coconut milk and simmer 5 mins.
Add 600g cubed silken firm tofu with coconut milk. Heat gently to not break up tofu too much.
Garnish soup with shredded mint, coriander, shallots and chilli.
Singapore Noodles
Ingredients
500g Pork fillet cut into strips
250g Rice Vermicelli noodles
125g Chinese Roast Pork / Chinese sausage
2 cups Bean Sprouts
1 Onion cut into strips
2 cups Spring Onions cut into 2cm lengths
1 Green & Red Capsicum cut into strips
1 Red Chilli deseeded & cut into strips
2 Eggs lightly beaten
3 Tablespoons Oil
Dry roasted peanuts & fresh coriander leaves to garnish
Marinade For Pork
1 tspn Light Soy
2 tspn Dry Sherry
½ tspn Sesame Oil
½ tspn Sugar
Salt & Pepper
1 tspn Cornflour
Seasoning
1 Tblspn Miris Curry Paste
1 tspn Dark Soy
Preparation
•
Cover pork strips in marinade and set aside for 1 hour.
•
Cover vermicelli in boiling water & set aside for 5 mins, drain well.
•
Heat a flat frying pan with a spray of oil & pour a little egg mixture to make a thin pancake. Repeat until all egg is used. Slice pancakes into thin strips & set aside.
Method
•
Heat 1 tblspn of oil in a hot wok & stir fry curry paste for 2 secs, quickly add vermicelli, stirring to coat the noodles well. Remove to a warm oven.
•
Heat 2 tblspns oil in a hot wok stir fry pork strips, until colour changes 1 – 2 mins.
•
Add Chinese sausage, onion, capsicum, red chilli, bean sprouts & spring onion & toss well to combine with pork for 2 mins.
•
Add Dark Soy & mix through well.
•
Add vermicelli to combine all ingredients in wok for another minute.
•
Serve on large Platter & garnish with Roasted Peanuts & Coriander.
Serve with Chicken Curry
Serves 4 – 6 .
Chicken & Vegetable Curry
Ingredients
2 Chicken breast fillets cut into cubes
3 tablespoons Miris Red Curry Paste
1 small Onion finely diced
2
small Sweet Potatoes cut into cubes
2
small Potatoes cut into cubes
½ cup of diced Eggplant
1
cup of chopped Green Beans
200 g canned Tomatoes - diced
400 g canned Chick peas
200 g Coconut Cream
Salt to taste
Method
Sauté chicken in a pan with the Miris Red Curry Paste, when the chicken is coated add the onion, eggplant, sweet potato and potatoes stir for 2 minutes. Add Canned Tomatoes, Coconut Cream & Chick Peas; cover & simmer for 5 minutes. Add Beans & simmer for a further 10 minutes on low heat.
Serve with steamed Rice, Raita (yogurt & cucumber salad) & Pappadams.
STUFFED SAUSAGES - BBQ
Degree of difficulty: Medium
Preparation Time: 10-15 minutes
Cooking Time: 5-10 minutes
Ingredients
12 thick beef sausages
250g pitted prunes coated in 3 tblspns BBQ Basting Sauce
6 bacon rashers
Method:
Prick sausages with a fork or skewer and place them in a pan.
Cover with hot water and bring to the boil.
Simmer the sausages for about 10 minutes uncovered. Make sure you do not overcook them as the sausage skin will peel.
Cool sausages then cut a slit in the side of each.
Place three plump prunes in each sausage and wrap half a bacon rasher around the sausage. Secure this with a toothpick.
Barbecue the prepared sausages until the bacon on the outside is cooked.
TIP: When cooking with bacon to stop it for curling and becoming taut on the side where the rind is, it is handy to just cut the rind off. Don't throw this out. Freeze it or if you're feeling in a cooking mood use it as a base for a soup stock.
If there is a member of the family who particularly likes the rind left on their bacon, just nick it in four or five places and this will allow it to give somewhat during cooking rather than curling.
Dessert
Chilled Orange Segments soaked in Cointreau, drizzled with Chilli Chocolate Sauce
Chocolate Sauce
4 Oranges peeled & cut into segments
4 tblspn Cointreau
1 tblspn Castor Sugar
Miris Chilli Chocolate Sauce
Vanilla Ice-cream
Method
Add sugar & Cointreau to oranges & refrigerate for 2 hours.
Serve with a scoop of ice-cream & a drizzle of Chilli Chocolate Sauce.
Cake rounds with Ice-cream, Strawberry Coulis & Miris Chilli Choc Sauce
Ingredients
1 med slab choc / vanilla cake cut into rounds using a large cookie cutter
Good Quality Vanilla Ice-cream
3 tblspns Masala / Kahlua
Miris Chilli Chocolate Sauce
Toasted almond flakes – garnish
Icing sugar for dusting
Strawberry Coulis
1 punett fresh Strawberries
2 tblspns castor sugar
1 tblspn water
Method
•
Strawberry Coulis – Set some strawberries aside for garnish, hull & chop the rest add castor sugar, water & cook on med heat for 5 mins or until the strawberries are soft. Blend until smooth.
•
Brush each round of cake with coffee liqueur
•
Assemble 1 round of chocolate cake on a large white plate, place 1 scoop of vanilla ice cream on top of cake
•
Drizzle strawberry coulis around the cake
•
Drizzle a small amount of Chilli Chocolate Sauce over the ice-cream & garnish with toasted almond flakes & strawberries
Serving suggestion – add shard of chocolate to the side of the ice-cream.
Coconut & Pistachio Ice-Cream with Orange, Cardamom & Vanilla
Ingredients
2 litres Vanilla Ice-cream
1 cup shredded Coconut
1 cup chopped pistachio nuts
6 dessert spoons McCormick’s Orange, Cardamom & Vanilla Flavoured Sugar
Miris Chilli Chocolate Sauce
Method
Must be made in advance! Partially melt the ice-cream & mix the coconut, pistachios & flavouring through the ice-cream. Return the mixture to the ice-cream container and re-freeze, until ready to serve.
Serve Ice-Cream with Miris Chilli Chocolate Sauce drizzled over and a strawberry.
