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

Curry Prawns

Ingredients: 600g green prawns peeled & deveined, 1 onion finely sliced, 1/2 red capsicum & 1/2 green capsicum - finely sliced, 200g snow peas trimmed, 1/2 small pineapple peeled & chopped into pieces, olive oil or coconut oil, salt & pepper, KnT Balinese Yellow Curry Paste, extra chilli (optional), 300ml Coconut Milk, 3 Curry leaves, Lemongrass, 2 dessertspoon finely chopped Coriander, Cooked Nooodles
Method:  Panfry onion & lemon grass in oil until transparent and then add green prawns.  Saute prawns & onion for about 5- 8 mins or until prawns are 1/2 cooked.   Add 2 soup spoons of Balinese Yellow Curry Paste mixed with coconut milk,curry leaves & chopped coriander and simmer until prawns are cooked.  Add capsicum & Snow Peas about 2-3 minutes before prawns are cooked to ensure they are al dente.  Season with salt & pepper   Serve with Noodles & garnish with a sprig of fresh coriander.   Serves 4 People

Spice Chips

What you need:

1 x Pkt Mountain Bread or Gluten free flat bread
Olive oil
Pastry Brush
Pizza cutter or sharp knife
Large Flat Baking tray
KnT Gourmet Creole Spice & or KnT Gourmet Bali Spice Mix

Method:

1. Place 1 Mountain Bread on tray & brush with olive oil (not too much - just enough for the spices to stick to bread)
2. Sprinkle with one of the Spice Mixes.  Be as liberal as you like, just remember the Creole is quite hot.  (if you prefer the flavour and not the bite of the chilli, add 1-2 tsp flour  to 1 tsp of spice and then sprinkle it on bread)
3. Cut with pizza cutter into shapes or strips
4. Bake in the oven (180degrees C) for approx 3- 5mins or cooked to your liking.
5. Remove from oven and cool before storing in airtight container
6. Serve as pre-dinner nibbles or just a snack

Bali Dip

Bali Dip

Blend 25g KnT Bali Spice Mix with 250g Philadelphia Cheese, 75 ml Water or Cream, squeeze of Lime Juice (optional), Salt & Pepper to taste.  Serve with Savoury Biscuits or Corn Chips

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.