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Recipes

Our new recipe website is coming soon.  Till then, enjoy these classic Dangold recipes.

For kosher customers, please adjust recipes accordingly.  

 
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Black Peppercorn Recipe

GRILLED PORTERHOUSE STEAK.

1 tbsp ‘The Gourmet Collection’ Black Peppercorns, ground

2 shallots, sliced

1 sprig rosemary, leaves stripped from the stem

1 tsp soy sauce

1 tsp balsamic vinegar

1 tbsp olive oil

1 porterhouse steak, about 32 ounces (2 inches thick)

1 tbsp ‘The Gourmet Collection’ Sea Salt Crystals

In a bowl, combine the first 6 ingredients and rub both sides of the steak with equal amounts of the mixture. Set aside and prepare the grill

When the grill is medium hot, scrape the shallots and rosemary from the steak and drain any liquid.  Rub both sides of the steak with salt

Grill on one side for 8-10 minutes, turn the steak and grill for another 6-8 minutes. The steak should be rare to medium

Transfer the steak to a carving platter and allow to rest for 3-4 minutes

Serve whole or sliced with potato wedges and salad

 

 

 

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Black Peppercorn Recipe

PARMESAN PEPPERCORN DRESSING

2 cups of mayonnaise

½ cup milk

¼ cup water

2 tbsp grated parmesan

1 tbsp ‘The Gourmet Collection’ Black Peppercorns, ground

1 tbsp white vinegar

1 tsp fresh lemon juice

1 tsp finely chopped onion

1 tsp ‘The Gourmet Collection’ Roasted Garlic, Rosemary & Sea Salt Spice Blend

Mix all ingredients and chill before serving.

Pour over your favorite salad.

 

 

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Chili and Lime Recipe

CHILI & LIME CHICKEN WINGS 

5 pounds chicken wings

½ cup lime juice

½ cup lemon juice

¼ cup ‘The Gourmet Collection’ Chili & Lime Spice Blend

1 tbsp soy sauce

¼ cup olive oil

4 limes, cut in wedges

Mix lime juice, lemon juice, Chili & Lime spice, soy sauce and oil in a large bowl. Add the chicken wings and allow to marinate for 2-8 hours. The longer you leave it in the marinade, the hotter it will be.

Grill the chicken over a medium heat, turning and basting often, until chicken is cooked through.

Serve with wedges of lime

 

 

 

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Chili and Lime Recipe

CHILI & LIME SALMON

4 salmon fillets, about 6oz each

2 tsp fresh lime juice

2 cloves garlic, minced

½ tsp sugar

1 tsp ‘The Gourmet Collection’ Chili & Lime Spice Blend

4-6 lime wedges

Preheat grill to medium. Place salmon fillets in a medium pan

Combine garlic, sugar & spices. Spread mixture evenly over the fillets

Place salmon skin side down onto grill and cook indirectly for about 18-20 minutes or until fish flakes easily. Remember not to turn the salmon when it is on the grill

Once cooked, remove from the grill and squeeze fresh lime juice on each fillet before serving.

 

 

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Chili and Lime Recipe

CHILI & LIME CALAMARI

1 pound fresh calamari tubes, sliced into rings of desired thickness

2 eggs, lightly beaten

¼ cup breadcrumbs

2 tbsp ‘The Gourmet Collection’ Chili & Lime Spice Blend

Vegetable oil, for deep frying

Parsley or lemon slices to garnish 

 

Rinse the sliced calamari and pat dry with paper towel

Mix breadcrumbs with Chili & Lime spice and place in a large bowl. Use more spice if you like it hot or add more flour for a milder taste

Heat the vegetable oil in a deep fryer or large sauce pan to 375 degrees

Dip the calamari into the beaten eggs, shake off the excess then coat evenly with breadcrumb and spice mixture

Carefully place calamari in hot oil and cook for approximately 1-4 minutes until the calamari is golden brown. Actual cooking time depends on the thickness of the rings and amount of calamari in the oil at the same time. Do not overcook the calamari as it will become tough

Remove calamari from the oil and drain on paper towels. Serve with your favourite dipping sauce and garnish with parsley or lemon slices.

 

 

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Fisherman's Seafood Spectacular Recipe

PARCHMENT SEAFOOD SPECTACULAR

2 tbsp brandy

1 tbsp lemon juice

4 halibut or other fish steaks (about 6 oz each)

2 tbsp butter or margarine

3 tsp ‘The Gourmet Collection’ Fisherman’s Seafood Spectacular Spice Blend

1 cup field mushrooms, sliced

1 small apple, thinly sliced

In a small bowl, combine brandy and lemon juice

Place each fish steak on a 10 x 5 inch piece of parchment paper and brush with brandy & lemon mixture

Dot with butter or margarine and season with Fisherman’s Seafood Spectacular spice

Pile mushrooms and apples on top

Bring paper up around fish and fold edges over twice to seal the top then fold side edges up

Place on an oven tray and cook on high for 7 ½ - 9 minutes, allow to stand for 5 minutes before serving.

 

 

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Fisherman's Seafood Spectacular Recipe

SEAFOOD PAELLA

1 each of yellow, green and red pepper, cut into square pieces

2 packages Kosher mock crabsticks

2 packages Kosher mock shrimp

6 cloves garlic, minced

2 tbsp ‘The Gourmet Collection’ Fisherman’s Seafood Spectacular Spice Blend

Olive Oil

1 small tin tomato paste, add 1-2 tbsp warm water to liquefy paste slightly

Sauté garlic and peppers until soft, add 1 tbsp of the Fisherman’s Seafood Spectacular spice, and then set aside

In a second skillet, sauté mock shrimp, crabmeat and 2 tbsp Fisherman’s Seafood Spectacular spice and mix well. Add the tomato paste and combine until well blended

Add the sautéed garlic and pepper mixture to the fish and stir

Serve warm over rice or pasta.

 

 

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Fisherman's Seafood Spectacular Recipe

LINGUINI SEAFOOD SPECTACULAR

1 (8oz) packet cream cheese

1 stick plus 2 tbsp butter

1 pound raw shrimp

1 large onion, chopped

1 green bell pepper, chopped

2 ribs celery, chopped

1 (10 ¾ oz) can cream of mushroom soup

3 tsp ‘The Gourmet Collection’ Fisherman’s Seafood Spectacular Spice Blend

1 tsp hot pepper sauce

1 pint crabmeat

1 packet linguini

In a small saucepan, melt 1 stick of butter and cream cheese and then set aside

In a large skillet, melt 2 tbsp butter and sauté the onions, bell pepper and celery. Add the shrimp, cream cheese mixture, soup, Seafood Spectacular spice and mix well. Stir in the crabmeat and linguini

Pour into a 6 quart Dutch oven and bake at 350 degrees for 20 to 30 minutes.

 

 

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Fisherman's Seafood Spectacular Recipe

SEAFOOD RISOTTO

½ pound mussels, cleaned

½ pound scallops

½ pound king crab meat

4 oz lobster meat, cleaned

4 oz canned baby clams

½ cup aborio rice

1 ½ tbsp olive oil

1 ½ tbsp butter

2 shallots, minced

¼ cup white wine or vermouth

2 cups hot vegetable or seafood stock

3 tbsp ‘The Gourmet Collection’ Fisherman’s Seafood Spectacular Spice Blend

¼ cup grated parmesan

In a large pot, sauté shallots in oil and butter for 5 minutes over medium heat, then add the rice and cook for 2 minutes until grains are coated and clear

Add the wine or vermouth, then slowly add the hot stock, 1 ladle at a time, cooking out the liquid before adding the next ladle.

When the rice is 90% cooked, add the seafood cooking for a further 3 minutes or until the mussels open

Sprinkle with Seafood Spectacular spice and add parmesan, stirring gently to combine.

 

 

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Garlic Bread Spice Recipe

EASY GARLIC PITA BREAD

Pita bread

½ stick butter

2 tbsp ‘The Gourmet Collection’ Garlic Bread Spice Blend

Grated parmesan, optional

Melt the butter and stir in the Garlic Bread spice, brush onto pita bread. Sprinkle with parmesan cheese if desired

Bake in a hot oven, 375 degrees for 5-10 minutes or until golden.

 

 

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Garlic Bread Spice Recipe

GARLIC SPICED POTATOES

2 pounds potatoes, peeled

2 tbsp butter

2 tsp ‘The Gourmet Collection’ Garlic Bread Spice Blend

2 tsp ‘The Gourmet Collection’ Oregano, Basil & Tomato Spice Blend

Parboil the potatoes till soft and then slice

Melt butter in a large skillet on medium heat

Stir in the potatoes, Garlic Bread spice and Oregano, Basil & Tomato spice

Cook for about 12 minutes or until potatoes have browned, stirring occasionally.

 

 

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Herbes De Provence Spice Recipe

HERBES DE PROVENCE CHICKEN

2 tbsp olive oil

3-4 tbsp ‘The Gourmet Collection’ Herbes de Provence Spice Blend

2 tbsp fresh lemon juice

2 pounds chicken thighs or drumsticks

Preheat oven to 360 degrees

Whisk olive oil, Herbes De Provence and lemon juice in a small bowl to make the marinade

Place the chicken in a baking dish and pour the marinade over the chicken, toss to coat evenly. Leave to marinate for at least 15 minutes

Bake in oven for 25-30 minutes, basting occasionally, until chicken is golden brown and cooked through.

Serve with fresh seasonal vegetables or salad.

 

 

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Herbes De Provence Spice Recipe

RED POTATO OVEN WEDGES

2 ½ pounds ‘red’ potatoes cut into wedges

3 tbsp olive oil

3 tbsp ‘The Gourmet Collection’ Herbes de Provence Spice Blend

Preheat oven to 450 degrees

Put potatoes in a large bowl and add olive oil.  Toss to coat evenly

Place potatoes on a baking tray lined with foil and sprinkle with Herbes de Provence spice

Cook for 30-35 minutes, turning once

 

 

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Herbes De Provence Spice Recipe

COTTAGE PIE

4 large Yukon Gold potatoes, quartered

6 tbsp butter, divided

1 tsp ‘The Gourmet Collection’ Garlic & Onion Spice Blend

1 tbsp olive oil

1 pound lean ground beef

1 tbsp ‘The Gourmet Collection’ Herbes de Provence Spice Blend

1 tsp ground nutmeg

1 ½ cups frozen peas

Preheat oven to 350 degrees. Lightly grease a 9 inch deep-dish pie plate

Place potatoes into a pot, cover with salted water and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer for about 20 minutes or until tender. Drain and mash with 2 tbsp of the butter and the Garlic & Onion spice, set aside

Meanwhile, heat the olive oil in a skillet over medium heat. Add the ground beef, Herbes de Provence and nutmeg. Cook and stir for 10 minutes until beef is lightly brown and crumbly. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas. Spread the mashed potatoes over the peas and dot with the remaining butter.

Bake uncovered for 20 minutes until heated through and bubbly.

 

 

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Herbes De Provence Spice Recipe

HERBES DE PROVENCE RICE

1 cup white rice

2 cups chicken stock

1 ½ tsp ‘The Gourmet Collection’ Herbes de Provence Spice Blend

1 pinch ‘The Gourmet Collection’ Sea Salt Crystals, ground

1 pinch ‘The Gourmet Collection’ Black Peppercorns, ground

In a medium saucepan stir together rice, chicken stock, Herbes de Provence, salt and pepper

Set over high heat and bring to a simmer. Cover and cook for 20 minutes

Fluff with a fork and serve.

 

 

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Hot and Spicy Cajun Style Spice Recipe

TURKEY & OAT BURGERS 

1 cup of regular oats

1 cup finely chopped onion

1 tbsp ‘The Gourmet Collection’ Hot & Spicy Cajun Style Spice Blend

1 ¼ tsp ‘The Gourmet Collection’ Sea Salt Crystals, ground

2 large egg whites, lightly beaten

1 (14.5 ounce) can no salt-added tomatoes, drained and chopped

1 ½ pounds ground turkey

Cooking spray

6 (2 ounce) onion sandwich buns, toasted

4 curly leaf lettuce leaves

6 (1/4 inch thick) slices of tomato

Combine first 7 ingredients, mixing well. Divide into 6 equal portions, shaping into a ½ inch thick patty.

Heat a grill pan coated with cooking spray over a medium heat.

Add patties, cook for 6 minutes on each side or until done.

Place cooked patties in rolls with lettuce and tomato.

 

 

 

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Hot and Spicy Cajun Style Spice Recipe

SPICY CAJUN SHRIMP

2 dozen large shrimp, peeled and deveined

4 tsp ‘The Gourmet Collection’ Spicy Stir Fry Spice Blend

1 tsp crushed basil leaves

1/3 cup butter

1 tsp Worcestershire sauce

1 large tomato, diced

¼ cup beer, at room temperature

3 cups cooked rice 

Clean shrimp and set aside

Combine butter, Worcestershire sauce, Spicy Stir Fry spice and basil leaves in a skillet. When butter melts add the tomato and shrimp

Cook for 2 minutes, stirring

Add beer, cover and cook for 1 minute. Remove from heat

Serve over cooked rice.

 

 

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Hot and Spicy Cajun Style Spice Recipe

HOT & SPICY CHICKEN GUMBO

¼ cup vegetable oil

¼ cup flour

3 tbsp green onions, chopped

3 tbsp celery, diced

3 tbsp green bell pepper, chopped

½ tsp fresh garlic, minced

½ cup onions, chopped

2 cups chicken broth

½ cup frozen okra, sliced

1/3 cup canned tomato sauce

½ tsp ‘The Gourmet Collection’ Hot & Spicy Cajun Style Spice Blend

6 ounces cooked chicken, chopped

1 cup long grained rice, cooked 

Stir together oil and flour in a large saucepan over medium heat until flour turns a deep brown

Add green onions, celery and bell pepper, continue to cook, stirring, for 2 minutes then stir in garlic and onions, cooking for a further 2 minutes

Whisk in broth and bring to the boil. Add okra, tomato sauce and Hot & Spicy Cajun spice. Boil for 15 minutes, stirring occasionally

Add chicken and cook for another 15 minutes

Serve over cooked rice.

 

 

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Lemon Pepper Spice Recipe

LEMON PEPPER CRUSTED LAMB 

1 lb lamb noisette

1 tbsp ‘The Gourmet Collection’ Lemon Pepper Spice Blend

2 tsp ‘The Gourmet Collection’ Roasted Garlic, Rosemary and Sea Salt

2 tbsp olive oil

In a small bowl, mix the Lemon Pepper & Roasted Garlic, Rosemary & Sea Salt together. Coat the lamb evenly on all sides and set aside on a plate until needed.

Preheat a skillet on medium for 1 minute. Add olive oil. Sear the lamb on all sides for 1 minute each or until cooked to your liking. Set aside and cover with foil to ‘rest’ for 2 minutes. Slice the lamb as desired and serve with seasonal vegetables.

 

 

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Lemon Pepper Spice Recipe

CAJUN LEMON PEPPER CATFISH

2 Catfish

1 lemon, juiced

1 ½ tbsp ‘The Gourmet Collection’ Lemon Pepper Spice Blend

1/3 bag of fish batter mix

2 tbsp ‘The Gourmet Collection’ Hot & Spicy Cajun Style Spice Blend

Mix Lemon Pepper spice, batter and Cajun spice in a medium bowl.

Place the lemon juice in another medium bowl.

Dip the catfish fillets in the lemon juice, then the seasoning mixture ensuring they are well coated.

Deep fry at 375 degrees for approximately 4 to 5 minutes or until fish is golden brown.

Serve with fresh salad, fries or vegies.

 
  
 
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Paprika, Lemon, and Lime Spice Recipe

PAPRIKA LAMB KEBAB WRAPS 

8 lamb fillets, cut into bite size pieces

3 tbsp ‘The Gourmet Collection’ Paprika, Lemon & Lime Spice Blend

1 garlic clove, crushed

1 tbsp olive oil

4 pita bread

1 small butter lettuce, leaves separated

1 red pepper, seeded, thinly sliced

1 lebanese cucumber, cut into ribbons

Natural yogurt to serve

Combine the lamb, Paprika, Lemon & Lime spice, garlic & oil in a medium bowl. Cover and set aside for 15 minutes to marinate

Heat oil in a large frypan over high heat, Add 1/3 of the lamb and cook, turning occasionally, for 1-2 minutes or until browned and cooked to your liking, transfer to a plate. Repeat with remaining lamb. Once cooked, leave aside for 5 minutes to rest

Place pita bread on a serving plate, top with lettuce, capsicum, onion and cucumber. Add a dollop of yogurt and top with lamb. Roll to enclose the filling, repeat with remaining bread.

 

 

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Paprika, Lemon, and Lime Spice Recipe

FAJITAS

2 Tsp ‘The Gourmet Collection’ Paprika, Lemon & Lime Spice Blend

¼ cup olive oil

2 pounds chicken thigh fillets, sliced

10 soft flour burritos

½ bunch watercress, trimmed

Natural yogurt to serve

Tomato salsa

Preheat bbq or grill pan on high

Combine Paprika, Lemon & Lime Spice and oil in a medium bowl. Add chicken and gently toss to combine. Cook chicken on bbq or chargrill pan, turning occasionally for 8-10 minutes or until browned and cooked through. Place chicken on an oven tray, cover with foil and set aside in a warm place

Warm burritos on bbq or chargrill pan until lightly charred

Place burritos on serving plates, top with chicken and spoon over salsa. Add watercress and a dollop of yogurt, fold to enclose filling and serve.

 

 

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Pasta Herb Spice Recipe

CREAMY HERB SAUCE 

1cup of milk or non-dairy substitute

1 cup of cream

¼ cup of flour

¼ cup of butter

¼ cup of chicken broth

1 ½ tsp ‘The Gourmet Collection’ Pasta Herb Spice Blend

Salt & Pepper

Parmesan to serve

Place butter in a saucepan and melt over medium heat, mix in flour and stir until it becomes smooth. Continue cooking for 2-3 minutes stirring constantly

Slowly add milk or non- dairy substitute, cream, broth and Pasta Herb, stirring to remove lumps, whisk if necessary. Season with salt & pepper and more Past Herb spice if desired

Continue to cook for approximately 5 minutes or until sauce thickens

Serve over linguine or pasta of your choice and top with grated parmesan.

 

 

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Pasta Herb Spice Recipe

TUNA & HERB PASTA BAKE 

12.5 oz can tuna, flaked

26 ounce jar pasta sauce

16 ounce Penne pasta

½ cup fresh breadcrumbs

1 tbsp ‘The Gourmet Collection’ Pasta Herb Spice Blend

½ cup grated parmesan

2 tbsp margarine spread

Preheat oven to 350 degrees

Combine tuna, pasta sauce and cooked penne pasta in an ovenproof dish

Sprinkle with fresh breadcrumbs, Pasta Herb spice and grated parmesan. Top with margarine spread and bake in oven for 15-20 minutes or until golden. 

 

 

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Pepper Steak Spice Recipe

PEPPER STEAK SANDWICH 

3 tbsp olive oil

2 medium onions, sliced

½ tbsp brown sugar

4 large field mushrooms

4 steaks (about 6 ounces each)

2 tbsp ‘The Gourmet Collection’ Pepper Steak Spice Blend

4 hoagie buns

1 cup of watercress or rocket

4 tsp tomato chutney

Mustard to taste

Heat oil in a pan and slowly cook onions until soft and translucent

Add the sugar to the pan and allow to caramelize with the onions. Remove and set aside

Add some more oil to the pan and fry the mushrooms for 3 minutes, remove and set aside

Press the steaks into the Pepper Steak spice, then fry, cook to your liking

Place some onions and mushrooms into the hoagie buns, top with steak, watercress or rocket, chutney and mustard.

 

 

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Pepper Steak Spice Recipe

EASY PEPPER STEAK 

1 tbsp olive oil

1 tbsp ‘The Gourmet Collection’ Pepper Steak Spice Blend

4 pieces sirloin steak

For the perfect steak, ensure the meat is at room temperature before grilling. 

Heat a grill pan over high heat. Rub the steaks in oil then press Pepper Steak spice onto both sides

Place on the hot grill cook for 3-6 minutes on either side, turning only once, till cooked to you liking.

A basic guide for cooking is as follows, based on 1 inch thick steak –

Rare – 4-6 minutes either side

Medium – 6-7 minutes either side

Well – 8-10 minutes either side

A few minutes longer is required for thicker steaks.

 

 

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Pepper Steak Spice Recipe

PEPPER STEAK SANDWICHES 

1 ½ tsp oil

1 pound lean tender cut of steak such as sirloin tip or strip steak

1 tsp ‘The Gourmet Collection’ Pepper Steak Spice Blend

1 clove garlic, minced

1 large onion, thinly sliced

1 each green and red bell peppers, cut into strips

Salt & pepper to taste

4 hoagie buns

½ cup shredded cheese

Heat oil in a large non stick skillet over a medium heat, add the steak and sprinkle with ½ the Pepper Steak spice. Cook for 2 minutes, turn and sprinkle with remaining Pepper Steak spice and cook for a further 1-2 minutes.

Add onion & garlic to skillet and continue cooking for 3 minutes. Add green & red peppers, cook, stirring occasionally until peppers are tender and steak is medium rare or cooked to your liking

Remove steak from the skillet, allow to rest for 2 minutes before slicing thinly, season with salt & pepper and extra Pepper Steak spice if desired

Return the steak to the skillet and mix with the vegetables

Fill hoagies with meat mixture and top with cheese, serve immediately. 

 

 

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Roasted Garlic and Red Bell Pepper Spice Recipe

SPICY BURGERS

1 pound ground beef

¼ cup red onion, finely chopped

3 tsp ‘The Gourmet Collection’ Roasted Garlic & Red Bell Pepper Spice Blend

1 tbsp olive oil

Combine ground beef, onion & spice blend. Shape into 4 patties and brush with olive oil

Grill over a medium heat 4-6 minutes each side or until burgers are cooked through

Place a slice of your favourite cheese onto the burgers and cook until cheese melts then place on toasted buns and garnish with desired toppings and condiments.

 

 

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Roasted Garlic and Red Bell Pepper Spice Recipe

PEPPER DIP 

2 tbsp ‘The Gourmet Collection’ Roasted Garlic & Red Bell Pepper Spice Blend

½ pound feta cheese, drained

¼ cup, plus 1 tsp extra virgin olive oil

2 tsp fresh lemon juice

3 tbsp ‘The Gourmet Collection’ Oregano, Basil & Tomato Spice Blend

2 tsp fresh parsley, chopped, to garnish

Place the cheese and Roasted Garlic & Red Bell Pepper spice into a food processor and process until smooth. With the machine still running, gradually add the oil and lemon juice. When combined add the Oregano, Basil & Tomato spice and process until smooth

Adjust the seasonings to taste. Transfer the dip into a serving dish and refrigerate for 1 hour.

Before serving, drizzle with the remaining tsp of oil and sprinkle with the parsley.

 

 

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Roasted Garlic and Red Bell Pepper Spice Recipe

SANTA MARIA SMOKED TRI-TIP STEAK 

3 cups hickory wood chips

2 ½ tsp ‘The Gourmet Collection’ Roasted Garlic & Red Bell Pepper Spice Blend

2 ¼ ponds tri-tip steak, trimmed

Cooking spray

2 cups salsa

Cilantro sprigs (optional)

Soak wood chips in water for 1 hour then drain well.

Sprinkle Roasted Garlic & Red Bell Pepper spice blend evenly over the steak. Let stand at room temperature for 30 minutes.

To prepare the grill: remove grill rack and set aside. Heat one side to high and one side to medium. Place wood chips on hot coals on medium side of grill, heat wood chips for 10 minutes. Coat grill rack with cooking spray, place on grill.

Lightly coat steak with cooking spray. Place steak on grill rack over high heat side of grill for 6 minutes, turning 3 times. Place steak on medium side of grill and leave for 40 minutes or until cooked as desired.

Remove steak from grill and let stand for 10 minutes.

Cut steak diagonally across the grain into thin slices.

Serve with salsa and garnish with cilantro sprigs if desired.

 

 

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Roasted Garlic, Rosemary, & Sea Salt Spice Recipe

ONE DISH ROSEMARY CHICKEN AND WHITE BEANS

2 tsp olive oil

2 tsp ‘The Gourmet Collection’ Roasted Garlic, Rosemary & Sea Salt Spice Blend

8 skinless, boneless chicken thighs (about 1 pound)

1 (14.5 ounce) can stewed tomatoes, undrained

1 (15 ounce) can navy beans, drained

¼ cup chopped, pitted kalamata olives

Heat oil in a large skillet over medium-high heat

Sprinkle Roasted garlic, Rosemary & Sea Salt spice over one side of the chicken

Place chicken in pan, season side down and cook for 3 minutes

Reduce heat to medium, turn chicken

Add tomatoes and beans, cover and simmer for 10 minutes or until chicken is cooked through. Stir in olives

 

 

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Roasted Garlic, Rosemary, & Sea Salt Spice Recipe

MIXED VEGETABLE GRILL

2 tbsp brown sugar

1 tbsp ‘The Gourmet Collection’ Roasted Garlic, Rosemary & Sea Salt Spice Blend

1 red bell pepper, chopped

1 zucchini, chopped

1 yellow squash, chopped

1 sweet potato, chopped

1 red onion, chopped

8 asparagus spears, trimmed

Cooking spray

Preheat a grill to medium high and lightly spray with cooking spray.

Grill vegetables over medium heat for 8-10 minutes turning occasionally until vegetables are tender.

Alternatively, thread vegetables onto skewers and grill as above.

 

 

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Sea Salt Crystals Recipe

SALT AND PEPPER CHICKEN

¼ cup plain flour

¼ tsp five spice powder

1 ¼ tsp ‘The Gourmet Collection’ Sea Salt Crystals, ground

¾ tsp ‘The Gourmet Collection’ Black Peppercorns, ground

3 chicken breast fillets

Oil, for cooking

1 clove garlic, crushed

Dried or fresh chili to taste, chopped (optional)

2 shallots, finely sliced (optional)

Combine flour, five spice, salt & pepper in a bowl

Cut chicken into 1 cm strips and toss in flour mixture to coat

Heat frypan and add enough oil to thinly cover the base.  Fry the chicken on medium-high until golden brown.

Just before removing from the pan, add the garlic, chili and shallots and cook for a further minute.

Remove and drain on paper towels.

Serve with Asian greens and rice.

 

 

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Sea Salt Crystals Recipe

ROAST SALT CHICKEN

3 pound whole chicken

3 tbsp dark soy sauce

3 tbsp sesame oil

3 cloves garlic, crushed

2 ¼ cups ‘The Gourmet Collection’ Sea Salt Crystals

1 green onion, chopped

Aluminium foil

Preheat oven to 375 degrees

Mix soy sauce, sesame oil and garlic and rub on the chicken inside and out

Put ¼ cup of the salt inside the chicken along with the onion. Place 1 cup of the salt on a large piece of foil and set the chicken on the salt. Cup the foil around the chicken and pour the remaining cup of salt on the top. Seal up with more foil if required and place on a baking pan

Bake for 1 hour or until done to your liking

Brush the salt from the chicken before serving and serve warm or cold

 

 

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Smoked Paprika, Garlic, Chili, and Chives Spice Recipe

SALSA 

¼ cup red wine vinegar

¼ cup olive oil

3 tsp ‘The Gourmet Collection’ Smoked Paprika, Garlic, Chili & Chives Spice Blend

1 small red onion, thinly sliced

3 ripe tomatoes, diced

¼ cup fresh coriander leaves

2 tsp honey

Salt & pepper 

Whisk together red wine vinegar, olive oil & spice blend, in a medium bowl

Add red onion, tomatoes, coriander and honey, stir to combine.

Serve with corn chips or toasted tortilla bread

 

 

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Smoked Paprika, Garlic, Chili, and Chives Spice Recipe

PAPRIKA MEATBALL AND BORLOTTI SOUP

½ pound beef mince

2 tbsp ‘The Gourmet Collection’ Smoked Paprika, Garlic, Chili & Chives Spice Blend

1 tbsp olive oil

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stick, finely chopped

1 zucchini, trimmed, finely chopped

½ cup dry red wine

2 x 14 ounce cans diced tomatoes

4 cups chicken stock

1 x 14 ounce can borlotti beans

Basil pesto & shaved parmesan to serve 

Combine the mince, Smoked paprika, Garlic, Chili & Chives Spice in a medium bowl, then season with “the Gourmet Collection’ Sea salt Crystals and Black Peppercorns. Roll mixture into ½ tbsp balls and place on a plate

Heat the oil in a large saucepan over high heat; add the meatballs and cook, stirring, for 5 minutes or until browned, transfer to a bowl

Add the onion, carrot, celery and zucchini to the pan and cook, stirring, for 5 minutes or until vegetables soften. Add the wine and bring to the boil. Add the meatballs, tomatoes and chicken stock and allow to simmer, stirring occasionally for 15 minutes or until soup thickens. Add the beans, stir to combine and season with salt & pepper.

Serve with a spoonful of pesto and sprinkle of parmesan if desired.

 

 

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Spicy Stir Fry Spice Recipe

BEEF & BOK CHOY HOT POT

2 ¼ cups water

¾ cup low salt beef broth

1/3 cup rice vinegar

1/3 cup low sodium soy sauce

2 tbsp brown sugar

¼ tsp cinnamon

1 tbsp vegetable oil

1 pound beef stew meat, cut into bite sized pieces

1 ¼ cups chopped green onions

2 tsp ‘The Gourmet Collection’ Spicy Stir Fry Spice Blend

2 cups thinly sliced bok choy

1 ½ cups thinly sliced carrot

2 cups hot cooked rice noodles or fettuccine

Combine first 6 ingredients, stirring with a whisk then set aside.

Heat vegetable oil in a large dutch oven over medium-high heat, add beef, browning on all sides. Add broth, green onions, spicy stir fry spice and bring to the boil.

Cover, reduce heat and simmer for 1 ½ hours or until beef is tender. Stir in the bok choy and carrot and cook for a further 5 minutes until vegetables are tender.

Serve beef mixture over hot noodles or fettuccine.

 

 

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Spicy Stir Fry Spice Recipe

SPICY STIR FRY SAUCE

1 brown onion, diced

4 cloves garlic, diced

‘The Gourmet Collection’ Spicy Stir Fry Spice Blend to taste

2 cups water

2 tbsp cornstarch

Soy sauce

Cane sugar

Sauté the onion and garlic until soft

Add the water and cornstarch, stir until the sauce thickens. Then add Spicy Stir Fry spice to taste (about 1 tbsp) a splash of soy sauce till the sauce looks dark and sprinkle of cane sugar.  Add more sugar for a Teriyaki sauce and more Spicy Stir Fry spice for a szechuan flavour

Pour over steamed vegies, stir fried meat, rice or all three for a tasty meal

 

 

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Thai Style Green Curry Spice Recipe

THAI GREEN CURRY DIPPING SAUCE

1 tbsp ‘The Gourmet Collection’ Thai Style Green Curry Spice Blend

1 tsp water

1 cup coconut milk

½ cup chicken broth

1 tbsp fish sauce

1 tsp sugar

2 tsp fresh lime juice

1 tbsp chopped fresh basil

Combine Thai Style Green Curry spice with water to make a smooth paste and place into a small saucepan over medium heat. Add coconut milk, chicken broth, fish sauce, and sugar. Allow to simmer for 5 minutes

Stir in lime juice and fresh chopped basil

Serve as a complimentary sauce for steamed mussels, shrimp or chicken tenderloins.

 

 

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Thai Style Green Curry Spice Recipe

PUMPKIN AND GREEN CURRY SOUP

2 large onions, diced

2 tbsp ‘The Gourmet Collection’ Thai Style Green Curry Spice Blend

1.3 pounds pumpkin, peeled and diced

2 carrots, diced

2 cups water

3 chicken stock cubes

14 oz low-fat coconut milk

1 small bunch coriander leaves (to garnish)

Coat a large saucepan with cooking spray and sauté the onions and curry paste. Add pumpkin, carrot, water and stock cubes, allow to simmer for 15 minutes or until vegetables are tender

Remove from the heat and blend soup until thick and smooth. Stir through coconut milk and return to heat for a further 5 – 10 minutes or until hot

Garnish with coriander and serve.


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