Recipes

Method

Ingredients
1 Chopped Chicken, 1½ tablespoons Whittingtons Onion Flakes or 1 large onion,

1 clove garlic, 2 tsp. Whittingtons Rajah Madras Curry, 1 Whittingtons Bay Leaf,

1 medium carrot Stock 4 tablespoons of oil.

Method
Finely chop the garlic.

Dice the onion or soak the onion flakes in water for 10 mins.

Drain before using.

Cooking

400g of green beans, 1 clove garlic 2 tablespoon Olive Oil,

1 tablespoon Whittingtons Ground Ginger,

 1½ cup stock or water> Few slivers toasted almonds.

Method
Finely chop the garlic.

Dice the onion or soak the onion flakes in water for 10 minutes.

Drain before using.

Top and tail beans, removing strings if necessary.

Saute in a little oil until transparent & soft.

Add mince and other ingredients.

Cook for 20 minutes. Add a little stock or water if too dry.

To make it hotter add more Mexican Chili Seasoning, oregano, chili & garlic.

Vegetarians can use red pinto beans instead of meat.

Serve in Taco shells with grated cheese & chopped tomatoes.

Caribbean Fish
For 4 to 6 people
Ingredients
1 Kg Fish fillets (cod or snapper), cut in pieces and seasoned.

3 tbsp. Vegetable oil, 1 sweet Pepper sliced,

Parsley for garnish, 1/4 cup sliced Carrots, 3 tbsp. Cornflour,

1/2 Lt. Chicken stock, 1/2 Lt dry White wine,

Salt and Whittingtons Pepper Mill Blend to taste, 1 tsp.

Whittingtons Paprika, 4 medium ripe Tomatoes, chopped in wedges,

2 tablespoons of Whittingtons Caribbean Seasoning

Method
Heat oil in a frying pan add sliced peppers, tomatoes and carrots (cook until carrots are gold.)
Blend in cornflour until smooth.   Gradually stir in chicken stock, 

then wine and Whittingtons Caribbean seasoning. Stir constantly until thickened.

 Season with Whittingtons Australian Sea Salt and pepper mill blend and set aside.

Arrange fish fillets in baking dish. Pour sauce over fish,

sprinkle with paprika and bake in a preheated oven at 180 C (350*F) for 30 minutes
or until fish is cooked. Finish cooking  fish fillets  on  stove  until fish flakes easily.

Sprinkle with paprika and garnish with parsley. Serve on a bed of steamed rice.

Bush  (Outback) Lemon Myrtle Curry
(Serves 4 to 6)  

Ingredients  
Half Kilo Lamb fillet diced, (or use Kangaroo or Mutton),

  1½ tablespoons Whittingtons Onion Flakes or 1 large onion,  1 clove garlic,

2 tablespoons Whittingtons Lemon Myrtle Curry, 2 Whittingtons Bay Leaf,

1 teaspoon of  Whittingtons Australian Seasoning, 2 medium carrot,

  10 mushrooms, 2 Whittingtons Cinnamon Quills,

3 large potatoes diced in 1 cm squares 1Lt of chicken stock (enough to cover the meat),

4 tablespoons of oil. Salt & Pepper to taste.

Method

Method
Crush the garlic. Dice the eggplant.
Burn the skin off the capsicum on an open stove, then peel off burned skin under
cold water, slice in strips of 1 cm thick and remove seeds. Heat the oil in a casserole dish.

Add garlic, carrots and finely sliced onion,  saut till golden. Increase heat and add chicken.

Cook for a few minutes add Whittingtons Rosemary & mustard simmer for 5 more minutes.

Add the sliced capsicum and the eggplant, the lemon juice and the honey.

Add wine and stock to cover. Cook in a moderate oven until tender or cook gently on a stove.

Serve with rice or polenta.

Tip: Use mushrooms, potatoes, onions or whatever veggies are in season. 

10 Mushrooms, 125ml of Extra Virgin Olive Oil, 1 tablespoon of Balsamic Vinegar,

1½ teaspoon of Whittingtons Garlic Granules, 1 teaspoon of Whittingtons Mixed Herbs, 1 teaspoon of Whittingtons Piri Piri

Method

Cut Mushrooms in quarters. Soak Garlic Granules in one tablespoon of hot water for 10 minutes.

Drain, combine olive oil, garlic, vinegar, Piri Piri and herbs in a jar let it rest for 10 minutes,

shake well to mix, drizzle 3 tablespoons of oil mixture in a heated pan, add the mushrooms.

Lower the heat and stir gently. Cook for 5 to 7 minutes, add more oil if mushrooms stick.

Serve with a slice of lemon as a side dish.

For a main dish serve with rice or mash potatoes

Quick Summer Pasta
Serves 4

Ingredients