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)