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Recipes

Chili Mushrooms Chicken Curry Green Beans with Ginger Taco Caribbean Fish

Caribbean Meat Loaf Pollo al Rosmarino Bush (Outback) Lemon Myrtle Curry

Moroccan Lamb Prawn Curry Quick Summer Pasta Piri Piri Mushrooms

Chili Mushrooms

Ingredients

8 Flat mushrooms, 125ml Olive Oil, 1 tablespoon Balsamic Vinegar, 1 tsp Whittingtons Crushed Chili, 1 tsp Whittingtons Mixed Herbs, 1½ tsp Whittingtons Garlic Granules, 3 tablespoon hot water.

Method

Soak garlic granules in hot water for 10 minutes. Drain. Combine olive oil, garlic, vinegar, chili and herbs in a jar. Shake well to mix. Drizzle 1 tablespoon oil mixture in a heated skillet. Place mushrooms, stalk side up, in the skillet. Brush liberally with oil.

Cooking

Cook for 4-5 minutes on stove. Turn Mushrooms over and cook,for a further 4-5 minutes. Add more oil if mushrooms stick.

Chicken Curry

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 Leaf1 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

Heat 2 tablespoon of oil in a frying pan. Add the onion and garlic and saute till golden. Add bay leaf, chopped carrot & curry powder. Cook for a few minutes then put in casserole dish.
Add remaining oil to the frying pan & fry chicken pieces until brown.
Place the chicken with the other ingredients in the casserole dish. Add stock to cover the chicken & cook in a moderate oven until tender. Serve with rice.

Tip: Use Whittingtons Lemon Myrtle Curry for a different flavour.

Green Beans With Ginger
Ingredients

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.

Cooking
Saute onion and garlic. Add beans.

Heat oil in shallow pan
Stir and turn them in the oil for a few minutes. Add ground ginger,
stock or water. Cover with a lid & simmer gently for 5-7 minutes.
Sprinkle with toasted almonds.

Taco
For 4 to 6 people

Ingredients
1½ tablespoons Whittingtons Onion Flakes or 1 large onion 500g beef mince
2 dessert spoons tomato paste 2 teaspoons Whittingtons Mexican Chili Seasoning
1 or 2 Whittingtons Bay Leaves

Method
Dice the onion or soak the onion flakes in water for 10 mins. Drain before using.

Cooking

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, 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 Tomatoes, chopped in wedges, 3tbsp 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.

Caribbean Hot and Spicy Meat Loaf
For 4 to 6 people

Ingredients

750 grammes lean Ground Beef, 2 tablespoon Whittingtons Mustard Powder, 1 tablespoon Whittingtons Caribbean Seasoning, 2 Eggs, lightly beaten, 2 teaspoons Salt, 1/4 teaspoon Whittingtons Thyme Leaves, ½ cup Bread crumbs, 1 Celery stalk chopped finely, ½ teaspoon of black pepper, ½ cup evaporated milk. Salt & Pepper to taste.

Method
Combine beef with seasonings, add ½ of the bread crumbs and mix well. In a separate bowl, beat eggs lightly and combine with milk. Add to beef mixture, mix well. Prepare a well greased oven proof dish and sprinkle with bread crumbs. Add the beef mixture and bake at 175 c (350 f) degrees for approximately 45 minutes in a pre-heated oven.

Serve hot. A fresh cucumber salad with Greek yougurt makes a tasty side dish.

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

Finely chop the garlic. Dice the onion or soak the onion flakes in water for 10 mins.(drain before using). Heat 2 tablespoons of oil in pan. Add the onions and garlic and saut till golden. Add bay leaves, chopped carrots, mushrooms, potatoes, Australian seasoning & curry powder. Cook for a few minutes then put in casserole dish. Add remaining oil to frying pan and seal the meat pieces until brown. Place the meat with the other ingredients in the casserole dish add stock to cover the meat, cook in a moderate oven until tender (or on a gas stove).
Serve with rice.
Tip: This is a mild curry add chilli to make it stronger.

Moroccan Lamb
Serves 4

Ingredients
8 lamb shanks or 4 lamb fillets, 1 onion diced, 2 cloves garlic crushed
3 tablespoons Whittingtons Moroccan Spice, 3 medium diced carrots, 1 tin of peeled
tomatoes diced (450g), 500ml of chicken stock, 4 tablespoons of olive oil, half juice of
a lemon. 250g of pitted prunes. Garnish with fresh parsley. Salt & Pepper to taste.

Method

Crush the garlic. Dice the onion. Heat 4 tablespoons of oil in a pan.

Add the onion and garlic and saute till golden. Add diced carrot, lemon juice, one tablespoon of Whittingtons Moroccan Spice.

brown the lamb shanks, cook for 10 minutes.Transfer to an oven proof dish, add the tin
tomatoes , the chicken stock and 2 tablespoon of Whittingtons Moroccan Spice. Cover with
foil and bake for two hours at 160 degree (Celsius) in a pre-heated oven, add the pitted prunes cook for further 20 minutes. Serve with rice or couscous.
If using Lamb fillets reduce cooking time to 1 hours 20 min.

Prawn Curry
For 4 to 6 people (medium strength)

Ingredients

750g prawns (shelled and cleaned), 4 tbsp. Olive oil
1 packet Whittingtons Saffron Strands
1 tsp. Whittingtons Coriander Ground
1 tbsp. Whittingtons Australian Seasoning, 1 fresh chopped Chilli
2 tbsp. Whittingtons Exotic Indian Mild Curry
1 tsp. Whittingtons Ginger Ground and 2 cloves of
Garlic (crushed), 1 Onion (finely chopped)
1 Whittingtons Cinnamon stick, 500g tin tomatoes
1 Lemon (juice and zest), 4 tbsp. fresh chopped Coriander
1 tin Coconut cream or stir in a medium Greek yogurt

Method
1. Mix together coriander, Australian seasoning, ginger,
chilli and curry powder, make into a paste with a little water.
2. Crush the saffron strands, 3. Heat the oil in a fry pan and
saut the prawns add the saffron (do not overcook).
Season with salt and cracked pepper. Drain and set aside.
In the same pan gently fry the onion and garlic until golden brown.
4. Stir in the spice paste and cook for a minute or so before adding the tomatoes.
Add 300ml hot water. Squeeze in the lemon juice and zest, coconut cream and simmer gently until thickened.
Remove the cinnamon stick. ( If using yogurt, add the yogurt 5 minutes before cooking is
completed )
5. Add the prawns and toss through. Serve on top of
steaming hot rice and garnish with chopped coriander leaves.

Pollo al Rosmarino
(Chicken with Rosemary and Mustard)
Serve 4 to 6

Ingredients

8 Chicken thigh (or 12 drumsticks)
1½ teaspoon Whittingtons Rosemary
2 cloves garlic, crushed.
2 capsicum (any colour), 1 tablespoon of honey,
1 eggplant (medium), 1 large onion, ½ lemon juice.
1 tbsp of Perth's Australian Coarse Mustard
(or Whittingtons Gourmet Australian Mustard)
1 tbsp of Perth's Grainy Wine Mustard
(or Whittingtons Gourmet Red Wine Mustard)
2 medium carrot (finely diced)
2 large cups of white wine (500ml)
Chicken Stock, 4 to 6 tablespoons of extra virgin olive oil.

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.

Piri Piri Mushrooms
Serves 2

Ingredients

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

1 teaspoon of Whittingtons Smoked Paprika, 2 tablespoons of Whittingtons Sweet Paprika,

1teaspoon of Whittingtons Sumac, 1 small chilli finely sliced, 1 tablespoon of Whittingtons Savory herb,

1 teaspoon of Honey, half lemon juice, 1 large onion finely diced, 1 clove of garlic crushed, 250g lean bacon cut in small strips,

10 sliced mushrooms 5 tablespoons of Extra Virgin Olive Oil, 500g of pasta (any type to taste), 250 ml of white or red wine.

Method

Start by heating enough water in a pot for cooking the pasta (follow the instruction on the pasta packet).

Heat oil in a pan add garlic, chilli, onion and saute until golden brown. Add Sumac, Paprika, Bacon, Honey and Mushrooms

Cook for 5 to 7 minutes. Add the wine slowly, add the Savory herb & lemon juice. Simmer gently.

Once the pasta is cooked drain and add to the sauce. Mix it together, remove from heat.

Serve topped with Parmersan or fresh sliced bocconcini (mozzarella) cheese.

For those on a diet use Greek yougurt instead of cheese.

Home	Culinary Herbs and Spices	Gourmet Mustards	Recipes	Herbal Remedies	Our Monthly Specials
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Last Updated on Jan 2008 By EB Copyright (c) Whittingtons 2004, 2005,2006, 2007, 2008