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Archive for the ‘Holiday’ Category

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.

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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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Jerusalem Artichoke and Pear Salad with Roza’s Blue Cheese Dressing

Posted in Holiday, Recipes, Uncategorized, tagged , , , , on January 1, 2012 | Leave a Comment »

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
Directions:
  1. 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.
  2. Cut 3cm from tips of witlof, then thinly slice remaining witlof. Combine both in a bowl with parsley and mint.
  3. In a seperate bowl, toss together eschalot and capers. Season with sea salt and freshly ground black pepper.
  4. Cut pears into thin slices, removing any seeds, then coat with remaining lemon juice.
  5. 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.

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Celebrate the Holidays with our Cranberry and Orange

Posted in Holiday, Recipes, Uncategorized, tagged , , , , on December 2, 2011 | 1 Comment »

Happy Holidays! We at Roza’s Gourmet Sauces can’t celebrate the holidays without our Cranberry & Orange.  We marinade our orange rinds in brandy, so our cranberry jam is never too sweet!  Whether you pair it with cheese or serve it with your holiday turkey or duck, a jar of our Cranberry & Orange will certainly put your taste buds in the holiday spirit!

Here is a Roza’s Gourmet Sauces holiday-inspired recipe that is sure to make your family table spectacular:

Roast Turkey with Roza’s Cranberry & Orange

Ingredients (Serves 10):

  • 60g butter
  • 2 small brown onions, finely chopped
  • 100g prosciutto slices, coarsely chopped
  • 280g (4 cups) fresh breadcrumbs (made from day-old bread)
  • 1/2 cup chopped fresh continental parsley
  • 2 tbs chopped fresh rosemary
  • 1 x 5-6kg whole fresh or thawed frozen turkey
  • 100g butter, extra, melted
  • 1 jar Roza’s Gourmet Sauces Cranberry & Orange Jam
  • 500ml (2 cups) white wine
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) chicken stock
  • 1 tbs Worcestershire sauce
Directions:
  1. Melt half the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 8 minutes or until soft. Add the prosciutto and cook, stirring, for 5 minutes. Add the breadcrumbs, parsley, rosemary, and remaining butter. Cook, stirring, until the butter melts. Season with pepper.
  2. Preheat oven to 180°C. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill the cavity with the breadcrumb mixture. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under. Transfer to a roasting pan. Drizzle over half the extra butter. Cover the turkey with non-stick baking paper, then cover the pan with foil. Roast for 1 hour. Brush with half the remaining butter. Roast, covered, for 30 minutes.
  3. Remove the foil and paper from the turkey. Use a pastry brush to brush Roza’s Gourmet Sauces Cranberry & Orange over the turkey.  Pour over half the wine. Cover turkey with the paper and cover the pan with the foil. Roast for 1 hour.
  4. Remove and discard foil and paper. Pour remaining butter over the turkey. Roast for a further 30-40 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer the turkey to a serving platter. Cover with foil. Set aside for 20 minutes to rest.
  5. Meanwhile, pour the excess liquid from the roasting pan into a jug. Place the pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Use a balloon whisk to gradually whisk in remaining wine. Place over medium-high heat and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Add the stock, reserved liquid and any juices from the resting turkey. Cook, stirring often, for 10 minutes or until the gravy thickens. Stir in the Worcestershire sauce. Taste and season with salt and pepper.
  6. Transfer the gravy to a serving jug and serve with the turkey.
  7. Serve with additional Roza’s Gourmet Sauces Cranberry & Orange.

    Looking for more Cranberry & Orange recipes? Take a look at the Spiced Red Sangria with Cranberry & Orange or Cranberry & Orange Pork Chops posts.

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Bellini Sparkler Recipe

Posted in Holiday, Recipes on December 31, 2010 | 1 Comment »

Celebrate in style with this yummy peach cocktail!

Ingredients for 1 Bellini Sparkler:
85 grams chilled peach puree
85 grams chilled prosecco
1 dash anisette
1 dash grenadine

Prepare your peach puree by boiling water on the stove and throwing 1-2 peaches in. Allow the peaches to steep for approximately 2 minutes before removing the peaches from the water. Keep the boiling water going on the stove; Do not drain. Rinse the peaches out under cold water, peel off the skin, slice ‘em up, and get the pits out.

Return the peaches to the boiling water, cover, and let them do their thing for 15 minutes. After the peaches are soft enough to get nice and mashed, pull them from the boiling water and either place in a dish and use a masher, or put in the blender with a half cup of the boiling water and use the puree feature. Once mashed, you will have your three ounces of puree for one drink. The rest of the puree can either be frozen in ice cub trays and used in other drinks or applications or set aside in a Ziplock in the fridge for more Bellinis later.

Combine the peach puree, dash of anisette and grenadine in the glass you intend on using for the drink, preferably a fluted champagne glass. Stir. Now add the chilled champagne and drink up.

This Bellini Sparkler tastes fantastic with our Blue Cheese & Roasted Macadamia Nut Dip! It’s a delicious blend of tangy Blue cheese and creamy Neufchatel cheese.  Hearty roasted macadamia nuts make this a delightfully rich treat for any blue lover.  

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Happy Holidays!

Posted in Holiday on December 25, 2010 | Leave a Comment »

Roza’s Gourmet Sauces wishes you and yours a happy and healthy holiday season!

Let’s stay in touch during the new year!  Be sure to sign up for our newsletter and become a fan on Facebook.

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