Simple, Perfect Chili

Simple, Perfect Chili

Simple, Perfect Chili

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INGREDIENTS

2 pounds ground beef
1 medium onion, chopped
1 8-ounce can tomato sauce
3 tablespoons Smoked Paprika Garlic Chili & Chives 1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed

DIRECTIONS

  1. Place the chopped onion in a large, heavy bottom pot. Cook until they start to become translucent about 5minutes. Add in the ground beef and cook over medium heat until browned.
  2. Drain off the excess fat, and then pour in the tomato sauce, Smoked Paprika Garlic Chili & Chives blend, cumin, oregano, and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
  3. After an hour, add the beans and simmer for 10 minutes. Serve with shredded cheddar, chopped onions, and sour cream

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Spicy Stewed Sausages with Three Peppers

Spicy Stewed Sausages with Three Peppers

Spicy Stewed Sausages with Three Peppers

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INGREDIENTS

2 pounds sweet Italian sausage, pricked all over with a fork
3 tablespoons extra-virgin olive oil, plus more for brushing
2 red bell peppers, cut into 1-inch dice
2 green bell peppers, cut into 1-inch dice
2 yellow bell peppers, cut into 1-inch dice
1 medium red onion, thinly sliced
1 small fennel bulb—trimmed, cored and thinly sliced
2 serrano chiles, seeded and thinly sliced crosswise
1 habanero chile, seeded and thinly sliced Salt
1 cup dry red wine 1 cup freshly grated pecorino cheese (3 ounces)
3 teaspoons "The Gourmet Collection" Hot & Spicy Cajun Style

DIRECTIONS

  1. Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
  2. Set a large cast-iron skillet on the grill and add the 3 tablespoons of olive oil. Add the Hot & Spicy Cajun Blend, peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Season with salt and pepper
  3. Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. Serve with bread.

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Spicy stir fry sauce

Spicy stir fry sauce

Spicy stir fry sauce

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INGREDIENTS

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

DIRECTIONS

  1. 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.
  2. Pour over steamed vegies, stir fried meat, rice or all three for a tasty meal.

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Beef & bok choy hot pot

Beef & bok choy hot pot

Beef & bok choy hot pot

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Rating: 5
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INGREDIENTS

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

DIRECTIONS

  1. Combine first 6 ingredients, stirring with a whisk then set aside.
  2. 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.
  3. 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.
  4. Serve beef mixture over hot noodles or fettuccine.

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Paprika meatball and borlotti soup

Paprika meatball and borlotti soup

Paprika meatball and borlotti soup

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INGREDIENTS

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

DIRECTIONS

  1. Basil pesto & shaved parmesan to serve .
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a spoonful of pesto and sprinkle of parmesan if desired.

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Santa Maria smoked tri-tip steak

Santa Maria smoked tri-tip steak

Santa Maria smoked tri-tip steak

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INGREDIENTS

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)

DIRECTIONS

  1. Soak wood chips in water for 1 hour then drain well.
  2. Sprinkle Roasted Garlic & Red Bell Pepper spice blend evenly over the steak. Let stand at room temperature for 30 minutes.
  3. 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.
  4. 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.
  5. Remove steak from grill and let stand for 10 minutes.
  6. Cut steak diagonally across the grain into thin slices.
  7. Serve with salsa and garnish with cilantro sprigs if desired.

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Spicy burgers

Spicy burgers

Spicy burgers

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INGREDIENTS

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

DIRECTIONS

  1. Combine ground beef, onion & spice blend. Shape into 4 patties and brush with olive oil.
  2. Grill over a medium heat 4-6 minutes each side or until burgers are cooked through.
  3. 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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Easy pepper steak

Easy pepper steak

Easy pepper steak

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Rating: 4
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INGREDIENTS

1 tbsp olive oil
1 tbsp ‘The Gourmet Collection’ Pepper Steak Spice Blend
4 pieces sirloin steak

DIRECTIONS

  1. For the perfect steak, ensure the meat is at room temperature before grilling.
  2. Heat a grill pan over high heat. Rub the steaks in oil then press Pepper Steak spice onto both sides
  3. Place on the hot grill cook for 3-6 minutes on either side, turning only once, till cooked to you liking.
  4. 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 sandwich

Pepper steak sandwich

Pepper steak sandwich

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INGREDIENTS

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

DIRECTIONS

  1. Heat oil in a pan and slowly cook onions until soft and translucent
  2. Add the sugar to the pan and allow to caramelize with the onions. Remove and set aside
  3. Add some more oil to the pan and fry the mushrooms for 3 minutes, remove and set aside
  4. Press the steaks into the Pepper Steak spice, then fry, cook to your liking
  5. Place some onions and mushrooms into the hoagie buns, top with steak, watercress or rocket, chutney and mustard

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Fajitas

Fajitas

Fajitas

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INGREDIENTS

2 Tsp 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

DIRECTIONS

  1. Preheat bbq or grill pan on high.
  2. 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.
  3. Warm burritos on bbq or chargrill pan until lightly charred.
  4. 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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