February 20, 2012 by Roza's Gourmet Blog
This recipe can be made either vegetarian OR vegan (vegan substitutions provided at the end of the recipe) but is certain to be a hit amongst eaters of any sort. Our mushroom and nutmeat loaf served with Roza’s Tomato Chutney is savory and delicious, not to mention filling! A great way to start incorporating more meatless meals into your week, this nutmeat loaf is full of protein, iron, B12, zinc AND best of all: flavor!
Mushroom & nutmeat loaf with Roza’s Tomato Chutney
Ingredients (serves 4)
- Olive oil, to grease
- 1 tbs olive oil
- 300g cap mushrooms, coarsely chopped
- 2 garlic cloves, crushed
- 1 x 415g can nutmeat
- 3 eggs* (see below for egg replacement mixture for vegans)
- 30g (1/3 cup) dried (packaged) breadcrumbs
- 1/3 cup coarsely chopped fresh continental parsley
- Salt & freshly ground black pepper
- 125ml (1/2 cup) Roza’s Gourmet Sauces Tomato Chutney
Directions
- Preheat oven to 220°C. Brush a 9 x 19cm (base measurement) non-stick loaf pan with oil to lightly grease.
- Heat the oil in a large non-stick frying pan over medium heat. Add the mushrooms and garlic and cook, stirring, for 2-3 minutes or until just tender. Remove from heat.
- Place nutmeat and eggs (or egg replacement mixture) in the bowl of a food processor and process until well combined. Transfer to a bowl with mushroom mixture, breadcrumbs and parsley, and stir to combine. Season with salt and pepper. Press nutmeat mixture into prepared pan. Cover with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the sides of the loaf pan. Bake in preheated oven for 10 minutes. Remove foil. Bake for a further 10 minutes or until set.
- Turn nutmeat loaf onto a chopping board and cut into 8 slices. Plate and serve with your favorite vegetable side. Garnish nutmeat loaf with a generous dollop of Roza’s Tomato Chutney. Serve immediately.
*To make this recipe vegan, replace the three eggs with the following:
3 eggs = 3 Tbsp. ground flax seed simmered in 9 Tbsp. water
Posted in Promotions, Recipes, Healthy Living, Meatless Monday | Tagged vegetarian, recipe, healthy, Meatless Monday, sauce, mushroom, vegan, omnivore | Leave a Comment »
February 14, 2012 by Roza's Gourmet Blog
Use our recipe for a delicious summer salad at your next cookout or picnic. Cannellini beans are a great source of protein and parsley aids in digestion. Our Herb & Garlic Vinaigrette has a light seeded mustard base that gives it a great tang, while bush honey offers the slight sweetness that is perfect on a salad.
Cannellini Bean & Parsley salad with Roza’s Herb & Garlic Vinaigrette
Ingredients (serves 4)
- 1 x 400g can cannellini beans, rinsed, drained
- 1 x 250g punnet cherry tomatoes, halved
- 1 bunch fresh continental parsley, washed, leaves picked
- 1/2 small red onion, cut into thin wedges
- Roza’s Gourmet Sauces Herb & Garlic Vinaigrette
- Salt & freshly ground black pepper
Directions
- Place the cannellini beans, tomato, parsley and onion in a large bowl and toss to combine.
- Drizzle the cannellini bean mixture with Roza’s Gourmet Sauces Herb & Garlic Vinaigrette and toss until well combined. Serve immediately.
Posted in Gluten Free, Healthy Living, Meatless Monday, Recipes, Uncategorized | Leave a Comment »
February 2, 2012 by Roza's Gourmet Blog
This month we are proud to feature Roza’s Gourmet Sauces Tropical Orange Mayonnaise! Our zesty mayonnaise, made with fresh squeezed orange juice, orange rind and coconut is the ultimate seafood accompaniment. We love it so much, that we’re going to include a FREE JAR with every order this month! So hop on over to our online store and order your favorite sauces and we’ll send you our Tropical Orange Mayonnaise, on the house! Our recipe for coconut prawns is a summer delight and the perfect match for this tangy mayonnaise.
Coconut prawns with Roza’s Tropical Orange Mayonnaise
Ingredients
- 1kg medium green prawns
- 1 egg
- 40ml (2 tbs) milk
- 150g (1 cup) plain flour
- 2 cups shredded coconut
- Vegetable oil, to shallow fry
- Roza’s Tropical Orange Mayonnaise, to serve
Method
1. Peel and de-vein the prawns, keeping the tails intact.
2. Combine the egg and milk in a small bowl. Dip prawns into flour to lightly coat, then egg mixture, followed by coconut. Heat oil in a frying pan over medium-high heat, shallow-fry prawns for 1-2 minutes each side until golden brown. Set aside to drain on paper towel.
3. Serve the prawns with Roza’s Tropical Orange Mayonnaise.
We had SUCH a blast at the Gold Coast Food & Wine Expo last month! Check out our video from the event.
Posted in Healthy Living, Promotions, Recipes | Tagged coconut, free, free jar, Gold Coast Expo, orange, prawn, recipe | Leave a Comment »
January 30, 2012 by Roza's Gourmet Blog
Thai takeaway is delicious but not always good for our budget.
Roza’s Gourmet Sauces makes it easy for you to re-create your favorite takeaway dishes at home! Our recipe for stir-fried noodles with tofu & pak choy features our
Roza’s Rocket sauce. Roza’s Rocket is a sweet Thai chilli sauce that makes it super easy for anyone to make stir-fry at home!
Roza’s Rocket Stir-fried Noodles with Tofu & Pak Choy
Ingredients (serves 4)
- 400g fresh rice noodles
- 2 tsp olive oil
- 1 brown onion, halved, thinly sliced
- 1 garlic clove, thinly sliced
- 1 carrot, peeled, thinly sliced
- 1 red capsicum, halved, deseeded, thinly sliced
- 8 small cup mushrooms, thickly sliced
- 60ml Roza’s Gourmet Sauces Roza’s Rocket
- 300g firm tofu, coarsely chopped
- 1 bunch baby pak choy, trimmed, leaves separated
Directions
- Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain.
- Meanwhile, heat a wok or large frying pan over high heat. Heat the oil until smoking. Stir-fry the onion and garlic for 3 minutes or until the onion is soft. Add the carrot, capsicum and mushroom. Stir-fry for 3 minutes or until just tender.
- Add the noodles, Roza’s Rocket Sauce and tofu to the wok. Stir-fry for 2 minutes or until heated through. Add the pak choy and stir-fry for 1 minute or until pak choy just wilts.
- Serve.
Posted in Healthy Living, Meatless Monday, Recipes, Uncategorized | Tagged chili, pak choy, thai recipe, tofu | Leave a Comment »
January 22, 2012 by Roza's Gourmet Blog
Roza’s Gourmet Sauce’s Basil Mustard is a mustard/pesto hybrid where your imagination is the only limitation to its uses! Use it on a sandwich, toss it with some pasta, or use it to finish a dish and give it a great kick. Give our recipe a try for inspiration, and then create your own culinary masterpiece. If you’re feeling brave, why not send your recipe in to us? If we choose your recipe to be featured in our monthly newsletter, we’ll send you a free product! Send your recipes to info@rozas.com.au and Happy Cooking!
Risotto stuffed zucchini with Roza’s Basil Mustard
Ingredients (serves 4)
- 4 large (about 180g each) zucchini, halved lengthways
- 150mL vegetable stock
- 30g butter
- 1 teaspoon brown mustard seeds
- 1 brown onion, finely chopped
- 250g packet SunRice arborio rice in 90 seconds
- 43g (1/3 cup) grated tasty cheese
- Roza’s Gourmet Sauces Basil Mustard, to finish
Directions
- Preheat oven to 200°C. Using a teaspoon, scoop flesh from zucchini halves, leaving a 5mm border to make a shell. Place zucchini shells, cut-side up, in a large baking dish. Finely chop the zucchini flesh.
- Place stock in a saucepan over medium heat. Cover and bring to a simmer. Meanwhile, melt butter in a medium non-stick frying pan over medium heat. Add mustard seeds and cook for 1 minute. Add onion and chopped zucchini. Cook, stirring, for 5 minutes or until golden. Stir in rice and cook for 1 to 2 minutes.
- Add 2 tablespoons of stock to rice mixture. Stir until all liquid has been absorbed. Repeat with remaining stock. Remove pan from heat (risotto should be thick and creamy). Stir in cheese. Season with pepper.
- Spoon risotto into zucchini shells. Bake for 30 minutes. Place zucchini on serving plates. Top each with a dollop of Roza’s Gourmet Sauces Basil Mustard. Serve.
Posted in Healthy Living, Meatless Monday, Recipes, Uncategorized | Tagged cooking, creative cooking, Meatless Monday, pesto, recipe, risotto, vegetarian recipe | Leave a Comment »
January 8, 2012 by Roza's Gourmet Blog
At Roza’s Gourmet Sauces, we are big fans of trying new recipes and flavor combinations. This recipe does just that, blurring the lines between Italian and Asian cuisine. Here is our take on a turkey curry, featuring Roza’s Thai Pesto. Our Thai Pesto is our original pesto, but gets a kick from the addition of ginger, chilli, garlic and coriander. Enjoy!
Turkey curry with Roza’s Thai Pesto
Ingredients (serves 4)
- 1 1/2 tbs vegetable oil
- 1 onion, thinly sliced
- 1 small red capsicum, cored, cut into thin strips
- 1 small yellow capsicum, cored, cut into thin strips
- 1 sweet potato, peeled, thinly sliced
- 1 tbs Thai green curry paste
- 3 cups shredded, cooked turkey meat
- 4 tbs Roza’s Gourmet Sauces Thai Pesto
- 800ml coconut milk
- 4 kaffir lime leaves
- 20ml (1 tbs) fish sauce
- 125g snow peas, thinly sliced on the diagonal
- 2 tbs chopped fresh coriander
- Cooked jasmine rice, to serve
Directions
- Heat the oil in a large frying pan over medium heat. Add onion, capsicums and sweet potato and cook over low-medium heat for 5-6 minutes, stirring, until softened. Add the curry paste and cook for a further minute.
- Add turkey, Roza’s Gourmet Sauces Thai Pesto, coconut milk and lime leaves and simmer for three minutes, stirring occasionally.
- Add the fish sauce, snow peas and coriander just before serving with jasmine rice.
Posted in Gluten Free, Healthy Living, Recipes, Uncategorized | Tagged curry, gluten free, gourmet sauces, healthy, jasmine rice, pesto, recipe, thai, thai green curry, thai green curry paste, turkey curry | Leave a Comment »
January 1, 2012 by Roza's Gourmet Blog
Happy New Year from Roza’s Gourmet Sauces! We hope you had a safe and healthy holiday season. With the new year upon us, its time for resolutions and the start of new habits. How many people do you know that always resolve to eat healthier? It doesn’t have to be difficult, and Roza’s can help! For instance, take our recipe for Jerusalem Artichoke & Pear Salad, featuring our Blue Cheese Dressing. Serve it up at your next brunch or luncheon and you can feel confident that you’re keeping healthy and not sacrificing flavor!
Jerusalem Artichoke & Pear Salad with Roza’s Blue Cheese Dressing
Ingredients (Serves 8):
Juice of 1 lemon- 300g Jerusalem artichokes
- 2 witlof
- 2 cups firmly packed small flat-leaf parsley leaves, torn
- 1/4 cup chopped mint leaves
- 1/2 small eschalot, finely chopped
- 1 1/2 tablespoons capers, coarsely chopped
- 4 small very ripe pears, washed
- 100g Roza’s Gourmet Sauce’s Blue Cheese Dressing
- Add half the lemon juice to a small bowl of water. Peel artichokes, then, using a mandolin or vegetable peeler, shave them into thin strips, transferring them to acidulated water as you go.
- Cut 3cm from tips of witlof, then thinly slice remaining witlof. Combine both in a bowl with parsley and mint.
- In a seperate bowl, toss together eschalot and capers. Season with sea salt and freshly ground black pepper.
- Cut pears into thin slices, removing any seeds, then coat with remaining lemon juice.
- To serve, drain artichokes and combine with other ingredients. Add Roza’s Gourmet Sauces Blue Cheese Dressing and toss gently to combine. Divide salad among plates, top with a small pile of drained pear slices. Crumble over a little blue cheese, if desired.
Roza’s will be at the Gold Coast Food & Wine Expo from January 20-22! Tickets at the door are $17.50, but we are pleased to offer a discount, exclusively for Roza’s fans. By clicking our link, you will be able to purchase tickets for $12.50! Purchases are secured through PayPal. Hope to see you there! Click here to purchase tickets at the discounted rate.
Posted in Holiday, Recipes, Uncategorized | Tagged christmas, cranberry, holiday recipe, holidays, orange | Leave a Comment »
December 19, 2011 by Roza's Gourmet Blog
Everyone loves a good pizza – we at Roza’s Gourmet Sauces are no exception! Our recipe, featuring Roza’s Pesto Dressing Supreme is a fun take on a veggie pie, chock full of fresh vegetables and is simple enough to make during the busy work week. Pair with 2009 Ballandean Nebbiolo and enjoy!
Ingredients for 1 pizza:
1 pizza base of your preference- 1/4 c. kalamata olives
- 1 green capsicum
- 1/2 brown onion
- 1 clove of garlic
- 1 sweet potato, sliced thinly
- 1/3 c. artichoke hearts, quartered
- 1 Eggplant, sliced
- Cheese of your preference (we recommend Mozzarella or Goat cheese)
- salt
- pepper
- vegetable oil
- Roza’s Gourmet Sauces Pesto Supreme Dressing
Directions:
- Pre-heat oven to 200C.
- With a food processor, mix the olives, capsicum, garlic, onion, and a dash of oil, until it resembles a rough tapenade or paste.*
- Spread tapenade over pizza base, as close to edges as possible.
- Spread sweet potato & eggplant slices over the tapenade on the pizza, followed by the artichoke hearts.
- Drizzle entire pizza with a light coat of olive oil, salt and pepper.
- Sprinkle your cheese of choice (or dollop goat cheese, if that is your preference) over the pie.
- Cook in the oven for about 25-30 minutes, until the cheese is melted and slightly browned, then cool for five minutes.
- Finally, liberally drizzle Roza’s Gourmet Sauces Pesto Supreme Dressing over the top of the pizza and enjoy!
How to Pick Your Wine:
Roza’s recommends 2009 Ballandean Nebbiolo, a medium-bodied fruit driven red that pairs wonderfully with the assorted veggies this pie packs. Fun fact: Nebbiolo is a traditionally Italian grape varietal that hales from Italy’s northern region.
Posted in Recipes, Wine | Tagged pesto, pizza, vegetable pizza, vegetarian | Leave a Comment »
December 13, 2011 by Roza's Gourmet Blog
Roza’s Gourmet Sauces is happy to share this amazingly quick and simple dish that is perfect as a snack or when you’re entertaining (just double the recipe). Our mustard dip, featuring Roza’s Chilli Mustard is nutritious and delicious, a welcome addition to any gathering.
Ingredients for Mustard Dip (2 servings):
- Half a can of chickpeas
- 1 cup roughly chopped walnuts
- 1/2 of a red capscicum
- 2 tbs Roza’s Chilli Mustard
- Pinch of salt and pepper
- Dash of olive oil
Directions
- In a food processor, combine all the ingredients and refrigerate
Ingredients for Carrot & Sweet Potato Crisps:
- 1 carrot
- 1 sweet potato
- 10 ml Vegetable oil
- Salt
- Pepper
Directions
- Pre-heat oven to 200C.
- Thinly slice the carrot and sweet potato. In a bowl, toss the carrot and sweet potato slices with the oil, salt & pepper.
- Arrange on a tray (lined with foil, if you prefer) and bake for 20 minutes or until brown and crispy.
- Let cool and dry for 5-10 minutes.
Serve mustard dip with carrot & sweet potato crisps.
Posted in Gluten Free, Healthy Living, Meatless Monday, Recipes | Tagged chilli, dip recipe, entertaining, healthy snack, mustard, nutritious | Leave a Comment »
December 5, 2011 by Roza's Gourmet Blog
An okonomiyaki sits in the delicious mid-ground between omelette and pancake, and it is very easy to make. Roughly meaning “whatever you want”, okonomiyaki is largely free-form, aside from the main ingredients (starch, eggs, and onions) so you can be pretty liberal with your ingredients as per your taste. Our recipe, with bacon and seaweed, served with Roza’s Gourmet Sauces Wasabi Sichuan Mayonnaise is outrageously delicious.
Ingredients for 2 medium sized okonomiyaki:
- 1 potato, sweet or otherwise, grated
- 2 eggs
- 1 cup of flour
- 250 ml (1 cup) of water
- pinch of salt
- 2 spring onions (chopped)
- 125g of chopped spinach or 1/4th of a cabbage, grated
- a rind of bacon, or pork belly
- Shredded nori, to serve
- 2 tbs Vegetable oil, for frying
- Roza’s Gourmet Sauces Wasabi Sichuan Mayonnaise
Directions:
- In a bowl, combine the potato, eggs, flour, water, and salt until it has formed into a batter with the consistency of thick cream. Add the spinach/cabbage, and onions to the batter.
- Heat some of the oil in a medium sized frypan at medium-low heat.
- Add about a cup worth of the batter to the frypan and lay strips of bacon (or pork belly) over the top.
- Cook with the lid on for about five minutes.
- Flip pancake to cook on the other side, with the lid on for another five minutes.
- Place cooked okonomiyaki on a plate, garnish with nori and drizzle with a generous amount of Roza’s Gourmet Sauces Wasabi Sichuan Mayonnaise.
How to Pick Your Wine:
Roza’s recommends Witchmount 2011 Lowen Park Sauvignon Blanc to compliment our Okonomiyaki with Wasabi Mayonnaise. This well-balanced white has a crisp finish and plenty of tropical notes to play up our tangy dish. Bon appetit!
Posted in Recipes, Wine | Tagged japanese recipe, okonomiyaki, potato pancake, wasabi, wasabi mayonnaise, wine | Leave a Comment »
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