Creole Steak/Fish

Creole Steak/Fish A 1. Coat Steak/Fish fillet in Creole Spice Mix 2. Pan fry or BBQ until cooked (suppose to be black but not burnt) 3. Serve with Cucumber & Yoghurt Riata or Salsa B 1. Coat/Sprinkle KnT Creole over Steak or Roast 2. Cook Steak to your liking.  Or Roast Meat in Oven 3. Serve with Avocado & Tomato Salsa C. 1. Sprinkle KnT Creole on Fish fillet and top with slices of lemon & tomato.  Wrap in alfoil & bake in the oven for 15-20mins or until cooked.  Serve with Salad. Cucumber & Yoghurt Riata 1. Peel cucumber & scoop out seeds 2. Dice cucumber into small pieces 3. Mix with yoghurt, Salt, Pepper & finely chopped dill Banana Salsa 1. Dice/Slice Bananas & squeeze lemon juice over to prevent them from browning 2. Mix with Dessicated Coconut or freshly grated coconut Avocado & Tomato Salsa 1. Dice Avocado & tomatoes into small pieces 2. Squeeze lemon/lime juice 3. Add chopped fresh coriander/parsley 4. Season with Salt & Pepper NB:  Can tone down spice by adding flour or breadcrumbs D. Vegetable lovers— Sprinkle KnT Creole Spice mix over your vegetables and bake in the oven or  mix into vegetarian patties 1-2 tsp for mild  or 2Dtsp for med-hot spice

Creole Steak/Fish A 1. Coat Steak/Fish fillet in Creole Spice Mix 2. Pan fry or BBQ until cooked (suppose to be black but not burnt) 3. Serve with Cucumber & Yoghurt Riata or Salsa B 1. Coat/Sprinkle KnT Creole over Steak or Roast 2. Cook Steak to your liking.  Or Roast Meat in Oven 3. Serve with Avocado & Tomato Salsa C. 1. Sprinkle KnT Creole on Fish fillet and top with slices of lemon & tomato.  Wrap in alfoil & bake in the oven for 15-20mins or until cooked.  Serve with Salad. Cucumber & Yoghurt Riata 1. Peel cucumber & scoop out seeds 2. Dice cucumber into small pieces 3. Mix with yoghurt, Salt, Pepper & finely chopped dill Banana Salsa 1. Dice/Slice Bananas & squeeze lemon juice over to prevent them from browning 2. Mix with Dessicated Coconut or freshly grated coconut Avocado & Tomato Salsa 1. Dice Avocado & tomatoes into small pieces 2. Squeeze lemon/lime juice 3. Add chopped fresh coriander/parsley 4. Season with Salt & Pepper NB:  Can tone down spice by adding flour or breadcrumbs D. Vegetable lovers— Sprinkle KnT Creole Spice mix over your vegetables and bake in the oven or  mix into vegetarian patties 1-2 tsp for mild  or 2Dtsp for med-hot spice

            

A

1. Coat Steak/Fish fillet in Creole Spice Mix

2. Pan fry or BBQ until cooked (suppose to be black but not burnt)

3. Serve with Cucumber & Yoghurt Riata or Salsa

B

1. Coat/Sprinkle KnT Creole over Steak or Roast

2. Cook Steak to your liking.  Or Roast Meat in Oven

3. Serve with Avocado & Tomato Salsa

C.

1. Sprinkle KnT Creole on Fish fillet and top with slices of lemon & tomato.  Wrap in alfoil & bake in the oven for 15-20mins or until cooked.  Serve with Salad.

Cucumber & Yoghurt Riata

1. Peel cucumber & scoop out seeds

2. Dice cucumber into small pieces

3. Mix with yoghurt, Salt, Pepper & finely chopped dill

Banana Salsa

1. Dice/Slice Bananas & squeeze lemon juice over to

prevent them from browning

2. Mix with Dessicated Coconut or freshly grated coconut

Avocado & Tomato Salsa

1. Dice Avocado & tomatoes into small pieces

2. Squeeze lemon/lime juice

3. Add chopped fresh coriander/parsley

4. Season with Salt & Pepper

NB:  Can tone down spice by adding flour or breadcrumbs

D. Vegetable lovers— Sprinkle KnT Creole Spice mix over your vegetables and bake in the oven or  mix into vegetarian patties 1-2 tsp for mild  or 2Dtsp for med-hot spice

Indian Chilli Con Carne

2 cans crushed tomatoes

1/2 can Kidney Beans

1/2kg Mince Beef

3 heaped tsp KnT Chilli Pickle

1 tsp Garam Marsala

4 cardamom pods crushed

1 tsp fennel seeds crushed

1 onion finely chopped

Salt & pepper to taste

Method:    Fry off onion in oil until transparent, add spices & KnT Chilli Pickle and continue to cook for a 1-2mins. 

Add Mince Beef and cook until mince is 1/2 cooked, then add the crushed tomatoes & kidney beans &

continue cooking for 30 mins on a low heat.  Season with salt & pepper.  Serve with Rice & vegetables.

Other Recommendations:

1. Steak Topper

2. Accompaniment for Indian Curries

3. Serve with Cold Meats, Corn Beef or leftover roast

4. Add to your favourite Pasta Sauce for a bit more spice

5. Dipping sauce— Add 1/2-1tsp KnT Indian chilli Pickle to 1/4 cup soy sauce or Tamari. Great for  spring rolls or vietamese rolls

6. Marinade—1/2 cup Soy Sauce or Tamari sauce,

7. 1-2 tsp KnT Indian chilli pickle, 2Tblp fresh chopped coriander, 1-2 Tblsp red wine & 1 tsp honey.  Marinate food for at least 2 hrs & then cook to your liking.

KnT Gourmet Marinades

                     Marinade 1

1-2 heaped tsp KnT Balinese Yellow Curry Paste

¼ cup soy sauce

½ tsp grated lime

1 garlic clove, crushed

1 dsp chopped fresh coriander

½ tsp grated ginger

1 tsp pomegranate molasses/ syrup/honey

                 Marinade 2

1-2 heaped tsp KnT Balinese Yellow Curry Paste

¼ cup soy sauce

1 garlic clove, crushed

1 dsp chopped fresh coriander

2 tsp honey

2 dsp Hoisin Sauce

1 tsp white wine vinegar

Notes

1. Both marinades are suitable for chicken, beef, pork, lamb and seafood. Great with kebabs or shasliks.

2. Marinate at least 2 hours.

3. Pan fry or barbecue seafood or meat to desired tenderness.

Serve with Avocado & Tomato Salsa (dice avocado &

tomato, finely chopped parsley season with salt and pepper & a squeeze of lemon)

NB:  Both Marinades good for 500-600g seafood/meat etc

        

 To make spicier, add more Balinese Curry Paste or chilli

 Also Can substitute KnT Gourmet Balinese Yellow Curry Paste with

KnT Gourmet Indian Chilli Relish  (Just use less)

Seafood Curry (mild)

Ingredients

1 tblsp Oil

1 Onion, sliced

1 dsp finely chopped Lemongrass

1 Garlic clove, crushed

2 dtsp KnT Balinese Yellow Curry Paste

2-4 Kaffir Lime Leaves or ½-1tsp lime zest

200g Fish, diced

200g Green Prawns, peeled & deveined

200g Squid Tubes, Peeled & sliced

1 x 440 g can Coconut Milk

1 tblsp chopped Coriander, fresh

Salt and Pepper

Serve with Rice Noodles or Rice.

Method

1. Heat oil then add onion, lemongrass, garlic & curry paste.

2. Fry until onion is transparent.

3. Add Fish and Prawns & Kaffir Lime Leaves. Cook until prawns just begin to turn pink.

4. Add Calamari, cook for 1 minute.

5. Add Coconut Milk and Coriander. Season with Salt and Pepper.

6. Simmer for 3 to 5 minutes or until cooked.

Serve with noodles or rice.

Tip:  For tender Squid Tubes (Calamari).  Each squid tube is enclosed by a thin clear & tough layer of skin & by peeling this off you will have very tender calamari. With a shark knife cut about 1mm into the tube from top to bottom and then peel this skin off either with your knife or your fingers.

NB:  Seafood can be substituted for 600g meat & omit the lemongrass.  Add extra chilli if desiring a hotter curry.