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Archive for the ‘Gluten Free’ Category

Haloumi and Chickpea Caesar Salad

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , , , on May 18, 2013 | Leave a Comment »

Roza’s Gourmet Sauces Caesar Salad Dressing is loaded up with anchovies, capers, parmesan cheese, garlic, and cracked pepper on our beautiful honey mayonnaise base. Try this gluten free version of a Caesar salad with nutty chickpeas and salty haloumi, it’s perfect for lunch or dinner and it looks fantastic!

CaesarIngredients – Serves 2

  • 2 hard boiled eggs, sliced
  • 2 thick slices of haloumi, cut into squares
  • 1 can of chickpeas, drained
  • 3 ice-berg lettuce leaves, roughly chopped
  • 1 tomato, chopped
  • 1 small bunch of flat leaf parsley, chopped
  • 2 tablespoons of Roza’s Gourmet Sauces Caesar Salad Dressing
  • Salt and Pepper

 

Method

  • Heat pan to high heat and brown haloumi cheese pieces
  • Put chickpeas, tomato, lettuce, parsley into a large bowl and mix Roza’s Gourmet Sauces Caesar Salad Dressing through.
  • Top with haloumi cheese and egg, season to taste
  • Serve and eat immediately.

Caesar

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Roasted Vegetable and Rocket Salad with Horseradish dressing

Posted in Gluten Free, Healthy Living, Meatless Monday, Recipes, tagged , , , , , , , on May 18, 2013 | Leave a Comment »

This is a creamy mayonnaise that we have loaded with chunks of peppery horseradish. Roza’s Gourmet Sauces Horseradish Dressing is amazing in this gluten free and dairy free salad with lentils, roasted beetroot, sweet potato and fresh rocket leaves. A fantastic side dish, or a delicious meal on it’s own.

horseradish_dressing_roasted vege
Ingredients
Serves 2 as a meal, 4 as a side

  • 1 large sweet potato, washed and chopped into chunks
  • 2 beetroots, washed and chopped into chunks
  • 1 can of lentils, drained
  • 1 large tomato, chopped
  • 2 handfuls of rocket leaves
  • 1 red onion, finely diced
  • 4 mushrooms, sliced
  • 1 carrot, grated
  • 2 tablespoons of Roza’s Gourmet Sauces Horseradish Dressing

Method

  • Heat oven to 200 C.
  • Toss sweet potato and beetroot in olive oil and spread evenly on tray and roast for 25 – 35 mins until lightly brown.
  • Put roasted vegetables into a bowl with the other vegetables and lentils and toss together.
  • Add a big dollop of Roza’s Gourmet Sauces Horseradish Dressing on top of the vegetable and lentil mix and and stir through just before serving.

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Quinoa and bacon salad with Horseradish Mustard

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , , on May 18, 2013 | Leave a Comment »

This is our special wholegrain mustard with an extra little kick. It’s a great all around mustard that you can use on anything! Try this nutty gluten free quinoa salad with tomato, avocado, smokey bacon with a spoonful of Roza’s Gourmet Sauces Horseradish Wholegrain Mustard mixed through. The sweetened heat of the grainy mustard compliments the smokey salty bacon perfectly and it’s a simple yet satisfying lunch idea.

horseradish_mustard Ingredients – serves 2

Horseradish Mustard

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Smoked Salmon, Avocado, Dill & Parsley Mayo Sandwich

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , on May 16, 2013 | Leave a Comment »

One of our oldest and most popular sauces, the Dill & Parsley is a lovely light sweet mayonnaise. It is our most basic mayo so it’s extremely versatile, and filled with the freshest local dill and parsley throughout.dill_parsley_mayo It’s perfectly paired with smoked salmon, lemon and avocado for a light and tasty lunch.

Ingredients
Makes 4

Method

  1. Mash the lemon juice and avocado with Dill & Parsley Mayo. Spoon over a slice of bread and top with the sliced smoked salmon, spinach and other slice of bread.
  2. This is also good with sliced roast chicken or turkey.

Dill and Parsely Mayo

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Gluten Free Corn, Pancetta and Pesto Fritters

Posted in Gluten Free, Meatless Monday, tagged , , , , on March 15, 2013 | Leave a Comment »

Corn fitters are so delightful! The beautiful thing about them is they are appropriate for breakfast, lunch or dinner! We suggest making some for dinner and saving a few for a delicious breakfast topped with a poached egg or pack them up for lunch at work and top with hommus and rocket. This is a delicious recipe that we have adapted from the Good Chef Bad Chef website.

If you would like to make these vegetarian, simply omit the pancetta. We also topped ours with some spicy Roza’s Gourmet Sauces Hot Lover which is a perfect accompaniment. This recipe is completely dairy and gluten free.

Gluten Free Corn, Pesto and Pancetta Fritters with Mushroom and Mung Bean Salad

fritters

Gluten Free Corn and Pesto Fritters (Makes 6)

  • 1 tbls olive, rice bran oil or coconut oil
  • 2 tbls of Roza’s Gourmet Sauces Dairy Free Pesto
  • 1/2 cup of roughly chopped pancetta (optional)
  • 1 small onion, diced
  • 1 tbls coriander stems, finely chopped
  • 1 clove garlic, crushed
  • 2 corn cobs, kernels removed
  • ½ cup each of rice flour and maize flour or besan (chick pea) flour
  • 1 tsp sea salt (or to taste)
  • 1 tsp cracked pepper
  • 4 eggs
  • 2 tbls rice bran or olive oil
  • 1 lime, quartered
  • Coriander for garnish
  • a touch of soy milk
  • 2 tbls of Roza’s Gourmet Sauces Hot Lover

Mushroom and Mung Bean Salad

METHOD

In a heavy based pan sauté your onions, pancetta (optional) and coriander stems in the oil over a medium heat until translucent. Add the garlic and corn and stir for a few seconds. Remove from the heat and set aside.

In a separate bowl place the flours and seasoning, then add the corn mixture and a few tablespoons of Roza’s Gourmet Sauces Dairy Free Pesto and stir to combine.

Finish off by adding the eggs and stirring, if too thick add a touch of soy milk.

Heat a large, heavy based pan with the oil. Pour about ½ cup batter into the pan and let them cook gently. Allow to turn golden brown then flip. Drain on a kitchen towel. They need more time than other fritters as the flours take longer to cook.

Combine all salad ingredients in a separate bowl and mix through Roza’s Gourmet Sauces Horseradish Dressing.

Serve fritters with salad, Roza’s Gourmet Sauces Hot Lover, coriander leaves and a lime wedge.

fritterssalad

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5 Simple Christmas Day Food Ideas

Posted in Gluten Free, Healthy Living, Holiday, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , on December 11, 2012 | 1 Comment »

Merry Christmas everyone! Silly season is finally here and it’s time to catch up with friends and family and share a delicious meal. The food on Christmas day in this part of the world generally involves fresh seafood and roasted meat such as ham or turkey. Remember, it doesn’t have to be complicated, just super tasty! Here are five simple gluten free ideas to turn your Christmas day meal into a feast.

As our Christmas present to you we’d like to invite you to have 15% off your first online order, sign up to our Good News today! Don’t forget to check out our fantastic Gift Packs!

1. Peel prawns and serve with Smokey Mayonnaise and lemon wedges.

Hint: You could also substitute with Wasabi Sichuan Mayonnaise for something deliciously different, don’t worry it’s very mild.

 

Photo from @chompchompcomau

Photo from @chompchompcomau

 

2. For the vegetarians stuff Portabello mushrooms with a blended mixture of Pesto Sauce, mushroom stalks, Cheddar and Brie cheese and roast for 25 minutes at 180 degrees or until golden.

Hint: Make a tasty vegan and dairy free version by stuffing the mushrooms with a blended mixture of Dairy Free pesto, mushroom stalks, roasted sweet potato and lemon zest topped with crunchy fried garlic chips.

Stuffed Pesto Mushrooms

3. Peel green prawns but leave the tail and use a wooden skewer to cook over the BBQ, serve covered with Thai Pesto and olive oil.

Hint: Peel and skewer the prawns wearing surgical rubber gloves to avoid the prawn smell on your hands.

prawns

4. Cook your whole crayfish for 12 – 15 minutes in a pot of seawater, or salted water. Once cooked, drain and with a big sharp knife split the crayfish down the middle and serve on a platter with Aioli Garlic Mayonnaise and lemon wedges.

Hint: The sweetness of freshly cooked crayfish meat would also be complimented perfectly by our tangy Remoulade.

crayfish

5. Serve your perfectly roasted turkey with our Cranberry & Orange sauce, or use it has a glaze for a ham.

Hint: We make our Cranberry & Orange with whole cranberries and orange rind pieces that we marinate in a butterscotch brandy – so it is never too sweet like many cranberry sauces can be. We found this recipe on how to perfectly roast a Turkey, check it out here.

turkey

Turkey

Roast turkey with our Cranberry & Orange sauce, gravy, roasted duck fat potatoes and pumpkin, stir fried vegetables and a prosciutto, mango and toasted macadamia nut salad

 

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Sweet Chillli and Ginger Chicken Wings

Posted in Gluten Free, Healthy Living, Recipes, Uncategorized, tagged , , , , , , on November 20, 2012 | Leave a Comment »

Try our recipe for sticky Sweet Chilli & Ginger Chicken wings! Perfect for entertaining, you will be getting requests for the recipe from your guests. Which you will not tell them, because it’s our little secret! ;)

Our Sweet Chilli and Ginger sauce is a medium heat sweet Thai-style chilli sauce that you won’t find in the ‘sweet chilli’ section of any grocery store because it’s not like the commercial types. We make it with organic red chillies, fresh ginger, and bush honey – not sugar so it’s not syrupy like most. Hotter than our Spicy Tomato Salsa but milder than our Hot Lover, it’s great for those who love their heat with flavour!

Ingredients

(serves 4, around 3 large wings each)

Method

  • Heat oven (or BBQ) to 180 C
  • Combine all ingredients in a large bowl, add chicken and ensure it is well covered with marinade.
  • Put in fridge for 2 hours (if possible)
  • Place baking paper on a large tray and put the wings on top, this helps with cleaning later. You’re welcome.
  • Put in oven for 30 – 40 minutes or until cooked through, if the wings start to get too brown on one side, just flip them over.
  • For an extra tasty result, take out every 15 mins and baste with left over marinade to layer, it’s a bit of extra work but worth it.
  • Serve with a fresh salad with a lemon dressing and steamed corn.

 

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Warm Tuna Buckwheat Dairy Free Pesto Salad

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , , , , , , on October 24, 2012 | Leave a Comment »

Here is a simple flavour packed meal to try! Have you used buckwheat in your cooking before? Buckwheat has more protein than rice, wheat or corn and is high in the essential amino acids lysine and arginine, in which major cereal crops are deficient. Its unique amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day. Yet, buckwheat contains no gluten—the source of protein in true grains—and is therefore safe for people with gluten allergy or celiac disease.

Throw in a can of tuna, a few olives and cherry tomatoes and mix through a spoonful of our Dairy Free Pesto and you have a high protein meal which is absolutely brimming with taste. This recipe is entirely gluten and dairy free!

Ingredients (serves 2)

  • 1 cup of buckwheat grains
  • 2 cups of water
  • 1 x container cherry tomatoes roughly chopped
  • 1 x can of spring water tuna
  • a handful of chopped kalamata olives
  • 2 x tablespoons of Roza’s Gourmet Sauces Dairy Free Pesto
  • Squeeze of lime
  • Goat’s fetta (optional)

Method

  • Place rinsed buckwheat in pot and bring to boil, simmer for 10 minutes and turn off heat with lid trapping heat. Leave for 15 minutes until all water is absorbed.
  • Once buckwheat is cooked, place in bowl and mix in tuna, tomatoes, olives, fetta, and  2 tablespoons of Roza’s Gourmet Sauces Dairy Free Pesto.
  • Serve and enjoy with a squeeze of lime

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Asparagus Quinoa with Roasted Chicken and Smokey Mayo

Posted in Gluten Free, Healthy Living, Uncategorized, tagged , , , , , , , , , , , , , , on October 1, 2012 | Leave a Comment »

Hello spring and hello asparagus!
In the spirit of our Creative Cook Competition we have thrown together this tasty gluten free dish!

The nutty grainy flavour of the red quinoa cooked in tasty chicken stock is perfectly complimented by the asparagus, punchy garlic, spring onions and roasted chicken and topped with our creamy  Smokey Mayonnaise made with free range eggs, bush honey mayo, smoked paprika, Hickory smoke flavour, fresh garlic, lemon juice & spices.

Asparagus is a wonderful vegetable to cook with because it is so versatile. It cooks within minutes and you can put it in stir-fries, bake it, roast it, saute it – it works with just about anything savoury.

“Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. With its designer looks, air of sophistication and unique herbaceous flavour its no wonder that the popularity of fresh asparagus has stood the test of time. Spring signals the start of the asparagus season and a time when we can take advantage of its health giving properties. Although green asparagus is the main variety grown in Australia, watch out for white and purple asparagus and enjoy their unique properties.” Sourced from Australian Asparagus Council

Asparagus Quinoa with Roasted Chicken and Smokey Mayo

Ingredients (Serves 4)

  • 1 organic roasted chicken or 2 chicken breasts cooked and thinly sliced
  • 2 bunches of baby asparagus
  • 1 cup of red quinoa
  • 2 1/2 cups of chicken stock
  • 1 clove of Australian garlic, finely chopped
  • 4 spring onion, sliced
  • 4 tablespoons of Roza’s Gourmet Sauces Smokey Mayonnaise
  • smoked paprika
  • olive oil
  • salt and pepper

Method

  • Rinse quinoa in water and place in pot with stock and bring to boil, reduce heat and simmer for 20 minutes until cooked.
  • Place oil, garlic and spring onion into a pan and saute until translucent, throw in asparagus and cook for 5 minutes until slightly soft, season with salt and pepper.
  • Add quinoa to pan and mix together.
  • Pile quinoa and asparagus on plate and top with slices of chicken and a tablespoon of Roza’s Gourmet Sauces Smokey Mayonnaise and a sprinkle of smoked paprika and salt and pepper.
  • Serve and enjoy!

Smokey Mayo

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Creative Cook Competition: Asparagus and Smokey Mayo

Posted in Gluten Free, Promotions, tagged , , , , , , , , , on September 26, 2012 | Leave a Comment »

We love seasonal vegetables here at Roza’s! We enjoy pairing our sauces, chutneys, dressings and dips with the best of the season – the taste combinations are endless. We are curious about what you create at home with seasonal vege so we thought up this little competition:

Tell us what you would cook with some spring asparagus and Roza’s Gourmet Sauces Smokey Mayonnaise and you could win a Roza’s Entertaining Essentials Pack with six scrumptious sauces, including our Dairy Free Pesto, valued at over $50. We may even recreate your recipe and feature you on our website and blog.

Our Smokey Mayonnaise is made with free range eggs and bush honey mayo as the base, we have added smoked paprika, Hickory smoke flavour, fresh garlic, lemon juice & spices to create this new spin on an old seafood sauce. If you haven’t tried it yet, you are missing out, it’s so addictive and not to mention gluten, dairy and preservative free!

Asparagus is the flavour of the month! We will be posting recipes and photos on our Facebook page and right here on our blog over the next few weeks. In the meantime if you are looking for some inspiration, check out the Australian Asparagus Council website.

Click here share your recipe with us!

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