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Recipes

Pancetta baked pork fillet with honey mustard dressingPancetta baked pork fillet with honey mustard dressing

Recipe thanks to Kirsty Stephenson, Cowra

8-10 slices pancetta (prosciutto may be substituted for the pancetta)
350-400g pork fillet
1 apple, sliced
2 tsp oil
2 tbs sage leaves
Cracked black pepper
1 Bottle Tall Poppy Gourmet Honey Mustard Dressing



  1. Preheat the oven to 200c. Wrap the pancetta around the pork fillet to enclose. Place the sliced apple in the base of a baking dish and top with the pork. Sprinkle with the oil, sage and pepper.
  2. Bake in the oven for 10-12 minutes, or until pork half cooked.
  3. Remove the lid from the Tall Poppy Gourmet Honey Mustard Dressing and place in the microwave for 20 seconds, (so it is easy to pour). Drizzle 1/4 bottle over the pork and return to oven for a further 10 minutes (or until cooked to your liking.)
  4. Place the rocket on the plate and drizzle with a small amount of Tall Poppy Gourmet Honey Mustard Dressing, then add the apple and sliced pork.  (serves 2)

 



Chicken Chilli Onion and Cashew Stir FryChicken Chilli Onion and Cashew Stir Fry

1 chicken breast
2 sliced carrots
2 sliced shallots
1 small bunch of brocolini
2 yellow squash
1/4 red capsicum
1 bunch of bok choy or    other asian greens
1/2 cup cashews
2 tbs Tall Poppy Gourmet Chilli Onion Jam

  1. Fry Cashews in a small fying pan with 1tbs of olive oil until golden brown and remove from heat
  2. Thinly slice 1 chicken breast and fry in a wok within olive oil and 2 tbs of  Tall Poppy Gourmet Chilli Onion Jam.
  3. When chicken is cooked add sliced carrots, shallots, zucchini, broccolini, yellow squash, red capsicum and Asian greens.
  4. Stir fry for 3 to 5 minutes.
  5. Add cashews and and serve alone or on a bed of rice or noodles.

 



Creamy Wild Lime and Macadamia Satay Chicken (or Beef) Noodles

1 chicken breast or 1 piece rump steak
2 carrots
2 shallots
1 zucchini
1 small bunch of broccolini
2 yellow squash
1/4 red capsicum
1 bunch of bok choy or other asian greens
1/2 bottle Tall Poppy Gourmet Wild Lime & Macadamia Satay

  1. Thinly slice 1 chicken breast or equivalent amount of beef.
  2. Fry in wok with olive oil and when just cooked add sliced carrots, shallots, zucchini, broccolini, yellow squash, red capsicum and Asian greens.
  3. Stir Fry for 2 – 3 minutes, add 1/2 bottle of Tall Poppy Gourmet Wild Lime and Macadamia Satay and 1/3 can of coconut milk/cream and cook for a further 3 minutes.
  4. Serve atop your choice of noodles.

 



Caramelised Capsicum Mini Meatballs

1/2 kg lean beef mince
1 medium onion
1 clove garlic
1/4 cup fresh chopped parsley
1/3 cup freshly grated parmesan cheese
2 tbs worcestershire sauce
1 slice wholemeal bread
1 egg
1 tbs Tall Poppy Gourmet Caramelised Capsicum

Mix; 1/2kg lean beef mince, 1 very finely chopped onion, 1 finely chopped clove of garlic, 1/4 cup chopped fresh parsley, 2tbs Worcestershire sauce, 2 tbs Tall Poppy Gourmet Caramelised Capsicum, breadcrumbs from 1 slice of bread, salt and pepper and 1 egg.

  1. Mix together well then roll into bite sized meatballs and fry in a small amount of olive oil until cooked through.
  2. These meatballs may be served  as a finger food with the caramelised capsicum as a dipping sauce, alternatively they may be served with pasta and a homemade tomato based sauce or as mini burgers.

 


Honey Mustard Chicken

2 chicken breasts
1 bottle Tall Poppy Gourmet Honey Mustard Dressing

  1. Take 2 chicken breasts and cut each in half.
  2. Pan fry chicken breasts pieces lightly on each side to lightly brown them.
  3. Pour half a bottle of Tall Poppy Gourmet Honey Mustard Dressing over the top and simmer on low heat for about 10 minutes (turning to cook through and caramelise the honey mustard on both sides).
  4. Serve with garlic mash and steamed vegetables.

 



Caramelised Onion, Fetta and Roast Pumpkin QuicheCaramelised Onion, Fetta and Roast Pumpkin Quiche

6 Eggs
6 pieces of short cut bacon
¼ pumpkin
Fresh sage
3 shallots
200g Danish feta
Filo or puff pastry
½ cup grated parmesan chese
3 tbs Tall Poppy Gourmet Caramelised Onion

  1. Line a quiche dish with your choice of filo or puff pastry.
  2. Cut pumpkin into 2cm cubes – enough to fill 2 cups, roll pumpkin pieces in olive oil and sprinkle with sage.
  3. Place on baking tray in a moderate oven, bake for approximately 30 minutes until golden brown.
  4. Dice 6 pieces of short cut bacon and 3 shallots and fry together.
  5. Beat 6 large eggs, add half a cup of milk and salt and pepper.
  6. Sprinkle bacon, shallots, and pumpkin over pastry base.
  7. Chop or crumble fetta to give half a cup and sprinkle over base also.
  8. Pour in egg mixture and spread 3 Tbls of Tall Poppy Gourmet Caramelised Onion over the top
  9. Finally sprinkle half a cup of grated parmesan cheese on the top of the mixture.
  10. Bake in moderate oven for approximately 40 minutes until mixture is set and top is golden.
  11. Serve with a simple green salad and Tall Poppy Gourmet Poppy Seed Salad Dressing.

 



Raspberry and Rhubarb Vanilla Butter Cake Muffins

125 g butter
¾ cup milk
3 eggs
1 tbs vanilla essence
1 cup castor sugar
1½ cups self-raising flour
3 green apples peeled and chopped into small pieces
½ bottle of Tall Poppy Gourmet Raspberry & Rhubarb Dessert Sauce

  1. Place muffin cases in muffin pans
  2. Combine butter and milk in saucepan, stir constantly over heat until butter is melted, remove from heat and cool to room temperature.
  3. Beat eggs and essence with electric mixer until thick and creamy. Gradually add sugar and beat until dissolved.
  4. Transfer mixture to a large bowl, stir in half the sifted flour and half the butter mixture alternately.
  5. Pour into prepared muffin tins.
  6. Place 6 to 8 pieces of apple on each muffin and add a swirl or Tall Poppy Gourmet Raspberry & Rhubarb Dessert Sauce.
  7. Bake in moderate oven for 15 to 20 minutes.
  8. When cool dust with icing sugar.

Makes approx 18 muffins.
 



Wild lime butter and apple cakeWild Lime Butter Apple Cake

370g butter
4 tsp grated lemon rind
1 cup castor sugar
6 eggs
2 cups self raising flour
1 cup plain flour
2/3 cup milk
3 green apples
2 tsp gelatine
4 tbs water
4 tbs strained apricot jam
Tall Poppy Gourmet Wild Lime Butter

  1. Grease and line a 22cm springform cake pan.
  2. Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy.
  3. Beat in eggs one at a time.
  4. Stir in half the sifted flour and half the milk then stir in the remainder of milk and flour.
  5. Pour 2/3 of the cake mixture in to the prepared pan then spread evenly with thin slices of apple from 2 apples.
  6. Spread a thin layer of Tall Poppy Gourmet Wild Lime Butter (approx half a jar)
  7. Add the remainder of the cake mixture.
  8. Arrange thins slices of apple on the top of the cake
  9. Bake in moderate oven for approx. for about 1 hour.
  10. Stand 10 minutes before turning removing from pan.
  11. Sprinkle gelatine over water in saucepan and warm to dissolve.  Add jam, spread half jam mixture over hot cake, cool and brush with remaining warmed jam mixture.