Cheese Board with Baxters Fig, Date and Balsamic Chutney
Cheese Board with Baxters Fig, Date and Balsamic Chutney
- Mix of hard and soft cheeses
- Crusty baguette or crackers
- 1 Jar Baxters Fig, Date & Balsamic Chutney
- On a cheese board, arrange a variety of cheeses.
- Serve alongside Baxters Fig, Date and Balsamic Chutney and baguette or crackers.
Serve alongside Baxters Fig, Date and Balsamic Chutney and baguette or crackers.
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Baked Eggs with Baxters Classic Tomato Chutney
Baked Eggs with Baxters Classic Tomato Chutney
- 2 tbsp olive oil
- 2 cups roasted vegetables of your choice ((like carrots, parsnips and onions))
- 1 bunch leafy greens, such as silverbeet or kale, roughly chopped
- 1/2 Jar Baxters Classic Tomato Chutney
- 1/4 cup water
- 3 eggs
- feta cheese ((for serving))
- fresh cracked pepper
- Preheat oven to 200°C.
- In a frying pan, heat oil.
- Add roasted vegetables and greens. Sautée until warmed through.
- Add chutney and water; stir to combine. Simmer until sauce thickens, 7-10 minutes.
- Crack three eggs over vegetable mixture.
- Transfer to oven; bake until whites are just set, about 10 minutes.
- Garnish with crumbled feta and fresh cracked pepper.
- Serve immediately.
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Roasted Vegetable and Lentil Salad
Roasted Vegetable and Lentil Salad
- 2 tbsp Baxters Caramelised Onion Relish
- 1 tbsp olive oil
- 2 cups cooked lentils
- 1 cup roasted vegetables of your choice, like carrots, parsnips and onions
- Seeds from 1/2 a pomegranate
- Handful of fresh mint leaves
- salt & pepper ((to taste))
- In a small bowl, whisk olive oil and relish.
- In a large bowl, toss lentils, vegetables pomegranate, and mint leaves with dressing.
- Season with salt and pepper and serve.
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Spicy Marinated Prawns
Spicy Marinated Prawns
- 12 large prawns ((shelled))
- 1/2 Jar Baxters Chilli Jam
- 50 ml olive oil
- Whisk oil and Baxters Chilli Jam to combine.
- Pour over prawns and mix to ensure that they are all coated.
- Put in the fridge and leave to marinate for 6 hours.
- Just before you want to serve, place under a preheated grill for 2-3 minutes on each side, or until cooked through.
- Serve with salad leaves and crusty bread.
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Asian Vegetable Salad
Asian Vegetable Salad
- 100 g red cabbage
- 1 yellow capsicum
- 1 red chilli
- 50 g edamame beans
- 1 carrot
- 6 spring onions
- 100 g cashew nuts
- 100 g rocket
- 50 g coriander
- 1 lime
- 1 pack Thai vermicelli rice noodles
- 200 ml sunflower oil, for frying
- 4 tbsp Baxters Chilli Jam
- Break up the noodles into small pieces.
- Heat the oil in a wok or high sided pan.
- To test the oil temperature is ready for frying the noodles, drop in a small piece of noodle in and if it puffs up immediately the oil is ready.
- Fry the noodles carefully, a small amount at a time and drain on kitchen paper. Set aside.
- Shred your red cabbage and slice spring onion finely.
- Peel the carrot and then cut the carrot, capsicum and chilli into a fine julienne.
- Chop the coriander.
- Toast the cashews in a small dry frying pan until golden, making sure not to burn.
- In a large bowl mix all of your prepared vegetables with the coriander, fried noodles, cashew nuts and squeeze over the juice of the lime.
- Mix through 4 tbsp of the Baxters Chilli Jam to ensure the salad ingredients are evenly coated.
- Serve straight away sprinkled with more coriander and drizzled with more Baxters chilli jam to taste.
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Korean Fried Chicken
Korean Fried Chicken
Our Chilli Jam is the perfect accompaniment to this spicy, sweet Korean Fried Chicken that is so crispy and sticky, you will definitely want seconds!
- 12 chicken wings, drumettes, or 4 thighs cut into thirds
- 1 jar Baxters Chilli Jam
- DRY MIX
- 1 tsp salt
- 1/2 tsp baking powder
- 40 g corn flour
- BATTER
- 80 g plain flour
- 1/2 tsp baking powder
- 2 tsp salt
- 80 g corn flour
- 30 ml vodka
- KOREAN SAUCE
- 100 g Gochujang paste
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 3 tbsp brown sugar
- 3 cloves garlic, crushed
- 1 inch ginger, finely grated
- 1 tbsp sesame seeds
- Mix corn flour, salt and baking powder in a bowl.
- Toss chicken in this dry mix and set aside.
- Mix flour, cornflour, baking powder, salt and vodka together and then add enough water to make a thin, smooth batter.
- Mix all the Korean sauce ingredients in a sauce pan and heat until sugar is dissolved.
- Put chicken into batter and deep fry at 170°C until golden, this will take around 8 minutes.
- Serve immediately with the Korean sauce and Baxters Chilli Jam
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Fig, Goats Cheese & Caramelised Onion Puffs
Fig, Goats Cheese & Caramelised Onion Puffs
These easy to put together pastry puffs make scrumptious snacks for your party that will be sure to wow your guests.
- 1 pack puff pastry sheets
- 4 figs
- 1 Jar Baxters Fig, Date & Balsamic Chutney
- 200 g goats cheese
- 2 egg yolks
- Separate puff pastry sheets and cut out 24 circles using a 3cm pastry cutter.
- Using a 1.5cm cutter cut the centre out of 12 of the circles.
- Brush the uncut circles with egg yolk then top with the cut circles being careful to line up neatly.
- Brush the tops with egg yolk to glaze.
- Spoon a little of the chutney into the hole in the centre of each pastry disc.
- Top each one with a piece of fig and a piece of goats cheese.
- Bake at 180°C for around 15 minutes until the pastry has risen and is nice and golden, before serving whilst still warm.
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Vegetarian Sausage Rolls with Caramelised Onion
Vegetarian Sausage Rolls with Caramelised Onion
Our vegetarian version of this party classic is even more addictive served with our Caramelised Onion Relish.
- 1 pack puff pastry sheets
- 20 ml almond mylk (or mylk of your choice)
- 50 g mixed seeds
- 50 ml olive oil
- 2 onions
- 250 g mushrooms
- 2 cloves garlic, finely chopped
- 25 ml madeira wine
- 1 tsp miso paste
- 100 g porridge oats
- 100 g walnuts
- salt & pepper
- 1 Jar Baxters Caramelised Onion Relish
- Preheat oven to 180°C.
- Blitz walnuts to powder in a food processor. Pour into a large mixing bowl.
- Chop onions and mushrooms.
- Fry onions and garlic in the oil until softened and slightly caramelised.
- Add the mushrooms and cook until all the liquid has evaporated. Add the madeira and reduce.
- Tip into food processor and blitz along with the oats and miso.
- Add to the bowl with walnuts, add 2 tbsp caramelised onion chutney and mix well.
- Separate the puff pastry sheets. Cut in half lengthways.
- Place a sausage shape of the mix down the middle of each part of the pastry.
- Brush the edges with mylk to help seal, fold over and crimp the edges.
- Brush the tops with mylk and sprinkle with seeds.
- Bake for 25 minutes.
- Serve hot with the rest of the caramelised onion relish.
TIP:
Also great eaten cold & perfect for packed lunches
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Shakshuka
Shakshuka
If you’ve not tried shakshuka before then you are in for a treat! With a fresh & lightly spiced tomato base and perfectly runny eggs, what’s not to like?
- 4 eggs
- 1 onion ((diced))
- 2 cloves garlic, finely chopped
- 1 red capsicum ((diced))
- 1 Jar Baxters Classic Tomato Chutney
- 400 g chopped tomatoes
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 small bunch coriander ((chopped))
- 100 g feta cheese
- salt & pepper
- Preheat the oven to 180°C.
- Warm the oil in a large, oven-safe skillet over a medium heat.
- Add the onion, capsicum and salt then cook, stirring often, for about 5 minutes until the onions are tender and turning translucent.
- Add the garlic, tomato chutney, cumin and paprika and cook, stirring constantly, for around 2 minutes until nice and fragrant.
- Stir in the chopped tomatoes, bringing the heat to a gentle simmer and then cook for 5 minutes.
- Turn off the heat then using a spoon make 4 small holes in the sauce for the eggs. Gently crack the eggs into the dents and season with salt and pepper.
- Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, after which the whites should be cooked but the yolks still runny.
- Once ready remove from the oven and sprinkle with the crumbled feta and coriander.
- Enjoy!
TIP:
If you don’t have feta use whichever cheese you have, grated manchego would be delicious. You can also add cooked meats in the fridge to this after you’ve fried your onion & pepper, chorizo works very well!
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Baked Italian Bagels
Baked Italian Bagels
- 4 bagels
- 30 g butter
- 30 g grated parmesan
- 1 Jar Baxters Classic Tomato Chutney
- 150 g grated mozzarella
- 150 g Italian deli meats of your choice
- 50 g sundried tomato
- 50 g grilled capsicum
- 5 g dried oregano
- Spread the bottom half of each bagel generously with the Tomato Chutney and then top with the mozzarella, saving some to top the filling with.
- Arrange the meats between the bagels.
- Top with the tomatoes and capscium then finish with more mozzarella.
- Replace the tops of the bagels.
- Brush with melted butter then sprinkle over the parmesan and oregano.
- Bake at 180°C until the cheese is melted, bubbling and golden.
- Serve straight away.
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