Passionfruit Ice Cream & Raspberry Couli

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Ingredients:
KnT Passionfruit Ice Cream (can use Chocolate, Vanilla or Raspberry)
Whipped Cream
Raspberry Couli (100g frozen raspberries, 45g sugar & 20ml water - bring to the boil & simmer for 5 mins or until sugar dissolves.  Puree & Cool before using.) 
Sprig of Mint
Method: Flood plate with couli, place Ice Cream in the centre of plate, a rosette of cream with a sprig of mint.

Chocolate, Macadamia, Meringue & Vanilla Ice Cream

Ingredients:
KnT Vanilla Ice Cream (100ml), cut into 1/4's (Chocolate or Jaffa ice cream would taste great too)
Whipped Cream
Meringue, broken into pieces
Macadamia Nuts, crushed or Praline Macadamia Nuts crushed
Chocolate Sauce ( 125g chocolate, 1/4 cup water & 1/4 cup sugar.  Place in a saucepan on a medium heat and stir continuously until sugar has dissolved & chocolate has melted.  Remove from heat & allow to cool.  Add 1/8 cup cream & stir well)
Method:  Combine all ingredients in a glass dish or tall glass in a creative manner.  Serve with a sprig of mint.

Orange Gelato with Chocolate Sauce

Ingredients:
KnT Orange Gelato (any flavour may be used)
Chocolate Sauce (see recipe below)
Sprig mint
Dairy & Gluten free Custard for garnishing - see recipe below. 
Method:
Flood plate with Chocolate sauce.  Place Gelato in the centre of the plate.  Add dots of thin custard (ensure this is the same consistency as the chocolate sauce).  To make hearts - run a toothpick through the centre of each dot.  Garnish with a sprig of mint'

Dairy & Gluten Free Custard - 300ml
Ingredients: 15g gluten free flour (corn or plain), 40g  sugar, 1 egg yolks, 150ml milk (rice, oat or soy), vanilla essence
Method: - Sift flour, add yolks, sugar & 10% of milk & mix well.  Bring rest of milk to the boil.  Pour milk into flour mixture. Return to heat & bring to the boil .  Cook for 2 minutes stirring continuously until fairly thick.  Add Vanilla.  Cover with buttered greaseproof paper to prevent skin from forming.  Cool before using.
To make thinner add more milk.

Chocolate Sauce:
10ml milk, 8g cocoa powder & 5g cornflour - mix together.  Place 70ml milk (rice, oat or soy) and 12g sugar in a pot and bring to the boil.  Pour into diluted cocoa & cornflour mixture, whisk quickly & thoroughly.  Return to the heat and reboil, stirring continuously.  Once thicken, remove from heat & allow to cool before using.

Passionfruit Ice Cream,Raspberry & Meringue



 Ingredients: KnT Gourmet Passionfruit Ice Cream (100ml container), cut into 1/4's (or Gelato)
Whipped Cream (or Gluten & Lactose free Custard - see recipe below) 
Sprig Mint. 
Raspberry Couli (100g frozen raspberries, 45g sugar & 20ml water - bring to the boil & simmer for 5 mins or until sugar dissolves.  Puree & Cool before using.) 
Meringue, broken into pieces
Method: Place all ingredients into a souffle dish or glass in a creative manner.  Garnish with mint.
Makes: 1 serve

Dairy & Gluten Free Custard - 300ml
Ingredients: 30g gluten free flour (corn or plain), 80g  sugar, 2 egg yolks, 300ml milk (rice, oat or soy), vanilla essence
Method: - Sift flour, add yolks, sugar & 10% of milk & mix well.  Bring rest of milk to the boil.  Pour milk into flour mixture. Return to heat & bring to the boil .  Cook for 2 minutes stirring continuously until fairly thick.  Add Vanilla.  Cover with buttered greaseproof paper to prevent skin from forming.  Cool before using.

Add this instead of cream in the above mixture.

PS This thick custard mixture is brilliant in Profiteroles too

Vegetable Curry

Vegetable Curry

Ingredients

1 dsp Oil

1 med Onion, chopped

1 Garlic clove, crushed

1 tsp Ginger, crushed

1 tsp Red Chilli

2 dsp KnT Balinese Yellow Curry Paste

½ chopped Capsicum

1 med Zucchini, grated

1 med Carrot, grated

½ Fresh Beetroot, grated

1 cup Red Cabbage, finely sliced

Fresh Coriander

1 tin Borlotti Beans/Chick Peas

1 tin Tomatoes

Salt and Pepper

1 cup Broad Beans (peeled – optional)

Rice, Rice Noodles or Potatoes

Method

1. Heat oil then add Onion, Garlic, Ginger, fresh Corriander, Chilli and KnT Balinese Yellow Curry Paste.  Cook until onion is transparent.
2. Add Zucchini, Carrot, Cabbage & Beetroot and saute for a few minutes.
3. Add Borlotti Beans and Tomatoes & cook for 5 minutes
4. Then add Capsicum & Broad Beans & continue to cook until heated through.  Season with Salt & Pepper.

Serve with Rice, Potatoes or Noodles

Chicken, Fetta & Roast Pumpkin Pizza

Ingredients:  Left over Roast Chicken, Fetta Cheese, Tomato Paste (optional), KnT Gourmet Balinese Yellow Curry Paste, Pumpkin, Mozzarella Cheese, Red Onion (optional), Pizza Base

Method: 

1. Prepare ingredients - Shred chicken, dice fetta cheese, dice pumpkin into small pieces and then roast until cooked.  Slice onion thinly.
2. Turn on oven to 180 degrees Celcius
3. Place Pizza base onto pizza tray.  Combine 1 heaped dessertspoon each of Tomato Paste & Balinese Yellow Curry Paste (2 dessertspoons if omitting Tomato paste) and spread evenly over the pizza base.
4. Sprinkle a thin layer of mozzarella cheese over paste (by placing the cheese first, the rest of the ingredients stay in place)
5. Sprinkle onion, chicken, fetta & roasted pumpkin on top of cheese.
6. Place in oven for 10-15 mins or until cooked.
7. Serve with garden salad and a glass of red wine

Lamb with Red Wine & Eggplant Sauce

Ingredients:
1kg Lamb Forequarter chops, 1 onion (sliced), 1 tsp crushed garlic, 1/2 cup Red Wine, 1/2 medium size eggplant (cubed), 3/4 med-large red capsicum (diced), 2 tsp KnT Gourmet Indian Chilli Pickle, 1 x 440g tinned tomatoes (crushed), Salt & Pepper to season, small handful of Basil or Coriander (roughly chopped)
Method:
 Panfry onion, KnT Gourmet Indian Chilli Pickle & garlic in a little olive oil for a minute, then add Lamb Chops and seal chops on both sides.  Add Eggplant and cook for 1-2 minutes.  Add red wine & reduce by 1/2, and then add the rest of the ingredient.  Cook until chops are to your liking, Season with salt & pepper and serve with Mashed Sweet Potato, Rice or Pasta