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Thai Pesto Wontons

Posted in Healthy Living, Recipes, Uncategorized, tagged , , , , , , on February 8, 2013 | Leave a Comment »

Our Thai Pesto is made on our beautiful basil Pesto Sauce base with the addition of chilli, ginger, garlic and fresh coriander. If you have some mince meat in the fridge you can easily create deliciously different meat balls, burgers or patties just by adding a few tablespoons of Thai pesto to a mixture with egg and breadcrumbs. For a vegetarian option pop some zucchini, spring onion, olive oil, egg, and sweet potato into the food processor with a couple of tablespoons of our Thai Pesto to create absolutely delicious vegetarian patties ready to be used in any meal.

Impress your lover this Valentine’s Day with some home-cooked tasty wontons! Lately we have been experimenting with wonton wrappers and this recipe is a winner! Wontons are versatile because you can steam them, put them in soups, or lightly fry for a crunchy texture. Perfect for entertaining and fun to create, everyone will want to get involved. You can pick up 30 wonton wrappers from all major supermarkets for around $3.

Thai Pesto DumplingsIngredients

(serves 4 – around 8 wontons each)

Method

  • Combine mince, Thai Pesto, zucchini, seasame oil in a medium bowl.
  • Brush edge of each wonton wrapper with water
  • Place a rounded teaspoon of mixture in the centre of wrapper; pinch edges together to seal.
  • Repeat with remaining wrappers and chicken mixture.
  • **Pan-frying: Have about 1/2 cup water, a large frying pan, and a lid handy. Heat the pan with about 1 to 2 tablespoons of vegetable oil over high heat. Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra wonton wrapper or bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)  Once the pan is hot, place the number of wontons you want to cook smooth side down in the pan. Allow them to sear for about 1 to 2 minutes, until the bottoms turn golden brown. Add the water, immediately cover with a lid, and let the wontons steam for another 3 to 4 minutes.
  • Serve with Roza’s Gourmet Sauces Hot Lover as a dipping sauce (especially for Valentine’s Day)
  • **Add to Soup: Add wontons to clear soup stock; simmer, uncovered, for about 5 minutes or until wontons float to the surface. Serve with topped with bean sprouts fresh coriander and basil.

Thai Pesto

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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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Join our team

Posted in Uncategorized, tagged , , , , , on October 29, 2012 | Leave a Comment »

Are you based in Brisbane and a keen foodie?

We are looking for a mature, well presented individual with their own transport and driving licence to do some weekend markets and/or tastings for us. Work would mainly be at the Powerhouse Markets which are 2nd and 4th Saturdays with possibility for work on other Saturdays for tastings or at the trade shows where required.

Pay at the markets is on a negotiable commission basis, but base at approx $1.50 per item sold and paid in cash (we sell between 140-180 items per market, increasing significantly toward Xmas). Generally speaking, hours are loading at The Gap HQ from 4:30am and then driving to New Farm for the market from 5am-12pm then coming back to The Gap to unload, count and pack away the stock – usually completed by 1:30pm.

A perfect opportunity for someone looking for some extra weekend work! Please contact us ASAP if you are interested.

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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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Fennel and coriander seed crumbed salmon with Remoulade

Posted in Gluten Free, Healthy Living, Recipes, Uncategorized, tagged , , , , , , , , , , on September 26, 2012 | Leave a Comment »

Crumbed fish is delicious anyway you look at it. The combination of a crunchy spicy crust and soft succulent salmon is amazingly good! We have come up with a gluten free recipe for fennel and coriander seed crumbed salmon with black bean spaghetti, radish, mushroom, spinach and parsley served with our Remoulade and a squeeze of fresh lemon. It is a combination of a spice rub and a crumb so you get the best of both worlds!

Our Remoulade goes exceptionally well with any seafood, however this would also be perfect with our Orange and Ginger Mayonnaise or Dill and Parsley Mayonnaise. Black Bean Spaghetti is gluten free, vegan, high protein, low carbs and doesn’t easily over cook. If you can’t find Black Bean Spaghetti at your local health food store, simply replace it with rice noodles.

Fennel and coriander seed crumbed salmon with Black Bean Spaghetti and Remoulade

Ingredients (Serves 2 – cooking time 40 mins)

  • 1 tsp of whole fennel seeds
  • 1 tsp of coriander seeds
  • 1 cup of rice crumbs
  • 2 fillets of fresh salmon
  • 150 grams of black bean spaghetti or enough for two people
  • 2 radishes finely sliced
  • 4 Swiss brown mushrooms, finely sliced
  • a handful of baby spinach leaves
  • 1 clove of garlic, finely chopped
  • 1 red onion, finely chopped
  • Bunch of flat leaf parsley
  • 2 dollops of Roza’s Gourmet Sauces Remoulade
  • 1 lemon, zest and juice
  • 1/2 tsp salt and pepper corns
  • Olive Oil

Method

  • Crush the salt, pepper, fennel and coriander seeds in a mortar and pestle until ground
  • Combine mixture in large bowl with rice crumbs
  • Wash and dry salmon, marinate in olive oil and dip in bowl with rice crumb mixture, ensure it is entirely covered
  • Place 2 tbsp of oil in pan on medium heat, when hot add crumbed fillets, cook each side for 5 – 10 minutes until golden brown and put aside on paper towel
  • Cook packet of black bean spaghetti according to instructions, put aside
  • In another pan saute garlic and onion until translucent, then add mushrooms and cook.
  • At last minute add spaghetti, spinach leaves, juice and zest of a lemon and fresh parsley.
  • Pile spaghetti mixture and salmon on plate and top with Roza’s Gourmet Sauces Remoulade and garnish with fresh parsley
  • Enjoy!

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New labels and product photos

Posted in Promotions, Uncategorized, tagged , , , , , on September 3, 2012 | Leave a Comment »

As some of you may have noticed we now have beautiful new labels for our products, have you spotted them on shelves at your local store yet?

Last month we asked an extremely talented Brisbane-based photographer Christian Aas to help us capture our new-look. Just like the content within the jars, we wanted to continue with the all-natural theme, so we decided to take all the photos outside at Roza’s Gourmet Sauces HQ instead of within a studio. We think they all turned out brilliantly! We are incredibly lucky in Brisbane to have beautiful sunny winter weather.

Check out all the individual product shots on our website: www.rozas.com.au

Here is a sneak peak at a few behind the scenes shots and some of the final finished photos;

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Roza’s Chilli Marmalade Chicken Skewers with Coleslaw

Posted in Healthy Living, Recipes, Uncategorized, tagged , , , , , , on March 5, 2012 | Leave a Comment »

This month we are happy to feature our Chilli Marmalade.  Sweet and spicy, it goes wonderfully on a cheese platter, mixed through a stir-fry or with light meats or prawns.  Not only is this product gluten and preservative free, but its also suitable for vegans!  Our recipe lets all of the flavors of the marmalade shine, so order some today and give it a try!

Roza’s Chilli Marmalade Chicken Skewers with Coleslaw

Ingredients (Serves 4)

Coleslaw

  • 1/2 Chinese cabbage (wombok), shredded
  • 1 carrot, peeled, cut into thin sticks
  • 1 red capsicum, cut into thin strips
  • 1 cup beansprouts, trimmed
  • 1/2 cup chopped shallots
  • 1/4 cup Roza’s Gourmet Sauces Aioli

Method

  1. Thread chicken onto skewers*. Place in a ceramic dish. Combine Roza’s Chilli Marmalade and olive oil in separate bowl. Pour over chicken and coat thoroughly.  Refrigerate for 30 minutes, if time permits. Drain marinade and reserve.
  2. Make coleslaw: Combine cabbage, carrot, capsicum, beansprouts and shallots in a bowl. Pour over Roza’s Gourmet Sauces Aioli and toss gently to combine.
  3. Preheat barbecue on medium heat. Barbecue skewers, brushing with reserved marinade (as needed), for 4 minutes each side or until chicken is cooked through. Serve with coleslaw.

*Pre-soak skewers in water for 30 minutes before use to prevent burning (or use metal skewers)

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Cannellini Bean & Parsley Salad with Herb & Garlic Vinaigrette

Posted in Gluten Free, Healthy Living, Meatless Monday, Recipes, Uncategorized on February 14, 2012 | Leave a Comment »

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

  1. Place the cannellini beans, tomato, parsley and onion in a large bowl and toss to combine.
  2. Drizzle the cannellini bean mixture with Roza’s Gourmet Sauces Herb & Garlic Vinaigrette and toss until well combined. Serve immediately.

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Roza’s Sweet Chilli and Ginger Sauce Stir-fried Noodles with Tofu

Posted in Healthy Living, Meatless Monday, Recipes, Uncategorized, tagged , , , , , on January 30, 2012 | Leave a Comment »

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 Sweet Chilli and Ginger sauce.  Roza’s Sweet Chilli and Ginger is a sweet Thai chilli sauce that makes it super easy for anyone to make stir-fry at home!

Roza’s Sweet Chilli & Ginger Sauce 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 Sweet Chilli and Ginger
  • 300g firm tofu, coarsely chopped
  • 1 bunch baby pak choy, trimmed, leaves separated

Directions

  1. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain.
  2. 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.
  3. Add the noodles, Roza’s Gourmet Sauces Sweet Chilli and Ginger 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.
  4. Serve.

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