Coriander & Chilli Laksa Soup
(Serves 4)
Preparation &Cooking 20-25mins
170g Royal Orient Coriander & Chilli
425ml Coconut Cream
250ml Water
1 bunch Spring Onions (finely sliced)
250g Tofu Puffs
500g Hokkien Noodles
Method
1. Place noodles in large bowl and cover with boiling water. Strain after 5 minutes and separate equally into four bowls.
2. Cut tofu puffs in half and divide evenly into bowls.
3. Place Royal Orient Coriander & Chilli, coconut cream and water in wok and heat. Stir and simmer until mixture is combined (approx. 5 minutes).
4. Pour warm soup evenly into four bowls over noodles.
5. Sprinkle with spring onions and serve.
Skewered Beef with Macadamia Satay
(Serves 4)
Preparation &Cooking 20-25mins
170g Royal Orient Macadamia Satay
500g Beef Fillet
2 Green Capsicums
3 Red Capsicums
6 Mushrooms
2 table spoons Vegetable Oil
Method
1. Chop beef fillet into 2cm square cubes and slice vegetables into 2cm strips.
2. Skewer meat on sticks with sliced mushroom, sliced red and green capsicums, and repeat until
skewer is full.
3. Cook on griddle turning frequently until meat is well cooked.
4. Heat two tablespoons of vegetable oil in fry pan. Add Royal Orient Macadamia Satay and heat until simmering. Stir frequently so oil and macadamia satay combine well.
5. Serve beef skewers with Royal Orient Macadamia Satay sauce.
Chicken Stir Fry with Mixed Vegetables & Ginger
(Serves 4)
Preparation &Cooking 20-25mins
170g Royal Orient Mixed Vegetables & Ginger
500g Chicken Fillet
1 Green Capsicum
1 Red Capsicum
4 Mushrooms
1 Bok Choy
1 bunch Spring Onions (finely sliced)
1/2 Onion
1 Packet Fried Noodles
Method
1. Cut chicken into strips and slice mushrooms, onion, bok choy and both red and green capsicums.
2. Heat oil in a non-stick fry pan and cook chicken until sealed (approx. 5 minutes).
3. Add vegetables and cook for 5 minutes.
4. Add Royal Orient Mixed Vegetables& Ginger and simmer for 3 minutes.
5. Place on a bed of fried noodles and sprinkle with spring onions.
Vietnamese Mint Won Tons
(Serves 4)
Preparation &Cooking 20-25mins
1 Tub Royal Orient Vietnamese Mint
100g Cabbage
1pckt Won Ton Wrappers
300ml Vegetable Oil
Method
1. Mix shredded cabbage and Royal Orient Vietnamese Mint in a bowl.
2. Separate 36 won ton wrappers from stack and place on bench.
3. Using a teaspoon, take a level amount of mixture and place on the individual wrappers.
4. Fold wrappers in half and press sides down with fork.
5. Place oil in fry pan and heat.
6. Cook each Vietnamese Mint won ton until golden brown and drain before placing on plate.
5. Serve with sweet chilli sauce.
Vegetarian Bolognese Pasta
(Serves 4)
Preparation &Cooking 10-15 mins
300g La Cucinetta Vegetarian Bolognese
200g Mamma Lucia Grated Parmesan Cheese
500g Pasta Spaghetti
Method
1. Cook pasta according to packet directions.
2. Drain cooked pasta in a colander and return to warm pan.
3. Add the La Cucinetta Vegetarian Bolognese Sauce and toss through pasta.
4. Divide pasta equally between 4 individual serving bowls.
5. Sprinkle top with Mamma Lucia Grated Parmesan Cheese.
NB: If you wish to make it a spicy dish just add sliced fresh chilli.
Stir Fry Veal with Kasaundi
(Serves 4)
Preparation & Cooking 20 mins
300g Tomato Kasaundi Salsa
750g Veal Rump
1/2 cup Plain Flour
3 Table spoons Unsalted Butter
Salt to Taste
Method
1. Cut the meat into thin strips.
2. Coat it in flour on both sides, shaking off excess.
3. Melt butter in wok over high heat & cook meat for 5 minutes, adding salt to taste.
4. Pour La Cucinetta Tomato Kasaundi Salsa and cook on low heat for 5 minutes.
5. Serve hot on a bed of rice.
Tomato Coulis Meatballs
(Serves 4)
Preparation & Cooking 35mins
300g La Cucinetta Tomato Coulis
500g Pork & Veal Mince
1 Egg
100g Breadcrumb
Enough olive oil for frying
Method
1. Combine mince, breadcrumbs, egg & La Cucinetta Tomato Coulis in medium bowl & mix well.
2. Roll level tablespoons into balls.
3. Place olive oil in frypan and heat.
4. Once oil has reached desired temperature, place meatballs and cook until golden brown.
5. Drain meatballs before serving.
Pizza il Diavolo
(Serves 4)
Preparation & Cooking 30-35mins
Prepare Pizza Base
300g La Cucinetta Spicy Eggplant Salsa
350g Mamma Lucia Feta Cheese
170g Chef’s Delight Semidried Tomatoes
Method
1. Crumble the Feta Cheese in a bowl, then add the Spicy Eggplant Salsa and mix the ingredients.
2. Spread mixture evenly over pizza base & top with Semi Dried Tomatoes.
3. Bake in a preheated (230°C) oven until crust is lightly browned for approximately 20 minutes.
Eggplant & Capsicum Couscous
(Serves 4)
Preparation & Cooking 30-35mins
150g Chef’s Delight Eggplant & Capsicum Pesto
1 cup Couscous
1 Red Capsicum
1 Onion
200g Mushrooms
1 table spoon Butter
Method
1. Finely chop onion, capsicum and mushrooms
2. Cook couscous according to packet directions
3. While couscous is standing,sauté onion, mushrooms and capsicum
4. Add sautéed vegetables to couscous and return to the stove
5. Toss through butter and Eggplant & Capsicum Pesto removing from stove once warmed through
6. Serve immediately on its own or as and accompaniment to a meat dish
NB: Be adventurous with other favorite vegetables
Olive & Tomato Pasta
(Serves 4)
Preparation & Cooking 10-15mins
150g Chef’s Delight Olive & Tomato Pesto
200g Mamma Lucia Grated Parmesan Cheese
500g Pasta Spirals (or other pasta of choice)
Method
1. Cook pasta according to packet directions
2. Drain cooked pasta in a colander and return to warm pan
3. Add the Olive & Tomato Pesto and toss through the Pasta
4. Divide pasta equally between 4 individual serving bowls
5. Sprinkle top with Mamma Lucia Grated Parmesan Cheese
NB: If you wish to make it a spicy meat dish just cook bacon pieces and add sliced fresh chilli
Coriander Chicken & Vegetables
(Serves 4)
Preparation & Cooking 15-20mins
150g Chef’s Delight Coriander Pesto
500g Chicken Fillet
4 Mushrooms
½ Onions
1 Green Capsicum
1 Red Capsicum
1 table spoon Olive Oil
Method
1. Cut chicken into strips, slice mushrooms, slice onion and julienne red and green peppers
2. Heat oil in a non-stick pan. Add chicken and cook in a medium heat until sealed
3. Add vegetables and cook for 5 minutes, gently stirring occasionally
4. Add the Coriander Pesto and simmer for a further 3 minutes
5. Serve on a bed of steamed rice
NB: Substitute chicken with trim lamb for an equally delicious result
Steamed Broccoli with Hommus
(Serves 4)
Preparation & Cooking 25-30mins
150g Chef’s Delight Hommus
1 head of Broccoli
Salt and Pepper
Cayenne pepper
Method
1. Cut the Broccoli head into spears of about 5cm and steam them for about 4 to 5 mins or until slightly soft but still with good green colour.
2. Put the steamed broccoli onto a serving platter then season with salt and pepper to your liking.
3. Drizzle the Chef’s Delight Hommus over the top and a dusting of the Cayenne Pepper for a bit of bite and colour.
4. Serve hot or cold as a salad.
Tuna and Hommus Sandwiches
(Serves 2)
Preparation & Cooking 10mins
150g Chef’s Delight Hommus
250g canned Tuna
1 lemon Juiced
2 Tablespoons of Parsley chopped
1 handful of carrot grated
1 handful of cucumber grated
Salt and pepper to taste
Bread or pita to make sandwiches
Method
1. In a bowl mix the canned tuna, Chef’s Delight Hommus, lemon juice, chopped parsley and salt and pepper.
2. Spread the mixture onto the bread or pita.
3. Top the Tuna and Chef’s Delight Hommus mix with a layer of the grated carrot and then a layer of the grated cucumber.
4. Put the sandwich together and cut to desired size then enjoy.
Pumpkin and Seed Salad with Hommus Dressing
(Serves 4)
Preparation & Cooking 25-30mins
150g Chef’s Delight Hommus
200g Pumpkin roasted
100g Sunflower Seeds
100g Pumpkin Seeds
50g Sesame Seeds
100g Almonds Toasted and chopped
2 handfuls of salad mix or greens
1 lemon Juiced
Salt and pepper to taste
Method
1. In a small mixing bowl mix the lemon juice and Chef’s Delight Hommus until its smooth and runny, you may need to add a little more lemon juice or water.
2. In a Salad bowl add the salad mix of greens and the pumpkin and toss lightly, season with salt and pepper
3. Then sprinkle the seeds and nuts over the top.
4. Just before serving add the Chef’s Delight Hommus dressing and serve.
Steamed Fish with Black Olive and Eggplant Tapenade
(Serves 4)
Preparation & Cooking 25-30mins
150g Chef’s Delight Black Olive and Eggplant Tapenade
4 Fillets of white fish (Barramundi, Snapper or similar).
2 Tablespoons of Olive Oil
1 Lemon Juiced
Salt and Pepper to Taste
Baking Paper for steaming
Method
1. Heat water in a pot ready for the steaming of the fish.
2. On the Baking paper place the piece of fish or two if you can and season with salt and pepper and a drizzle of olive oil, then gently fold up the edges of the paper making a parcel of fish.
3. Steam the fish parcels for about 10 mins or until the fish is opaque in colour, then place on either individual serving plates or on a large platter.
4. Dollop a large spoonful of the Chef’s Delight Black Olive and Eggplant Tapenade on each piece of fish and a squeeze of lemon juice to finish.
5. Serve while hot with a salad of potatoes.
Pizza with Black Olive and Eggplant Tapenade, Tomato and Fetta
(Serves 2)
Preparation & Cooking 10-15mins
150g Chef’s Delight Black Olive and Eggplant Tapenade
1 bag of small pita bread bases
3 Roma Tomatoes sliced thinly
150g Danish style Fetta cheese (good quality)
1 handful of oregano or basil leaves
Salt and Pepper to taste
Method
1. Pre heat oven to 200c and grease a pizza tray
2. On the pita breads spread the Chef’s Delight Black Olive and Eggplant Tapenade to the edges, then add the herbs over the base.
3. Lay the slices of Tomato and finish of with the Fetta and Salt and Pepper.
4. Bake in the oven for about 10 mins or until golden and serve.
Goats Cheese Salad, with Olive and Eggplant Tapenade, Asparagus & Almonds
(Serves 4)
Preparation & Cooking 10-15mins
150g Chef’s Delight Black Olive and Eggplant Tapenade
100g crumbled Goats Cheese
2 Bunches of Asparagus, (with the end’s removed)
3 Tablespoons of Olive Oil
5 Tablespoons of
¼ cup of Almonds toasted and chopped
Method
1. Heat the Olive oil in a frying pan and cook the asparagus for about 10 mins or until the asparagus is tender.
2. Add the Chef’s Delight Black Olive and Eggplant Tapenade and toss until asparagus is well coated.
3. Place asparagus on a serving platter and sprinkle the goat’s cheese and the almonds on top.
4. Serve as a salad or light meal.
Salmon Risotto with Dill & Chives
(Serves 4)
Preparation & Cooking 30-35mins
150g Chef’s Delight Dill & Chives Pesto
200g Mamma Lucia Grated Parmesan Cheese
500g Salmon
3½ cups Water
2 cups Arborio Rice
1 cup White Wine
1 table spoon of Butter
1 table spoon of Olive Oil
1 Onion
Fresh Dill
Method
1. Heat oil and butter in non-stick pan and saute chopped onion, add rice and stir to coat
2. Add wine and simmer stirring until absorbed
3. Continue by adding boiled water a cup at a time, stirring until water is absorbed each time
4. With the last 1/2 cup of water add the salmon cut into strips and simmer over heat for 5 minutes or until salmon is tender
5. Add Dill Chives & Anchovies Pesto in the last minute of cooking stirring continuously
6. Sprinkle Mamma Lucia Grated Parmesan Cheese and a knob of butter and top with fresh dill.
Fresh Tomato and Basil Pesto Penne
(Serves 4)
Preparation & Cooking 20-30mins
150g Chef’s Delight Traditional Basil Pesto
250g Mamma Lucia Mascarpone Cheese
200g Mamma Lucia Grated Parmesan Cheese
400g Penne Pasta
½ tsp Salt
¼ tsp Pepper
2 cups Grape or Cherry tomatoes halved
Fresh Basil Leaves
Method
1. In a large saucepan, cook penne according to directions on packaging, then drain and immediately return to saucepan.
2. Scoop the Mamma Lucia Mascarpone Cheese over the pasta in the pan.
3. Stir in the Chef’s Delight Traditional Basil Pesto and cook over a medium heat, stirring for about 5 minutes until the sauce has thickened.
4. Season with the salt and pepper.
5. Stir in tomatoes and serve sprinkled with Mamma Lucia Grated Parmesan Cheese
6. Garnish with fresh basil