Local store doesn’t have our Pesto with Sundried Tomato and Olive? Or, dont have this particular pesto in your fridge? Try this recipe with our other products such as the Pesto Sauce or Thai Pesto.

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Tuna, Chickpea and Goats Cheese Salad with Pesto with Sundried Tomato and Olive

Ingredients (serves 4)

• 2 x 300g cans chickpeas, rinsed and drained
• 1 cup of crumbled goats chevre (soft goats cheese)
• 1 x 425g can of good quality tuna
• 10 – 12 cherry tomatoes, chopped
• squeeze of lime juice to taste
• 3 tablespoons of Roza’s Gourmet Sauces Pesto with Sundried Tomato and Olives

Method

1. Combine all ingredients in a large bowl.
2. Smile, serve and enjoy.

Grilled Lamb Cutlets covered in Pesto with Sundried Tomato and Olive

Ingredients (serves 4)

• 12 x lamb cutlets (3 per person)
• 1 jar of Roza’s Gourmet Sauces Pesto with Sundried Tomato and Olives
• Olive Oil
• 1 lemon
• 130g of washed rocket leaves

Method

1. Combine pesto and lamb cutlets in a large bowl.
2. Preheat grill on medium.
3. Cook lamb cutlets under preheated grill for 3-5 minutes each side or until cooked to your liking.
4. Serve lamb cutlets drizzled with olive oil and squeeze of lemon on top of rocket leaves.

Our Basil Mustard is quite possibly one of our most versatile in our product line.  A fun cross between a mustard and a pesto, it has a variety of uses, whether it be on chicken, lamb, with veggies, as a sauce, dip, pizza sauce, through a pasta dish, on a sandwich – we could go on and on! In fact, we love it so much that we are offering a FREE jar of Basil Mustard with every online order through May 5!  To go along with it, we will feature a variety of recipes over the next couple of weeks at Roza’s Gourmet Blog, all using our Basil Mustard. So, head on over to our online store and get your free jar – and keep an eye on our blog for our delicious recipes!

Grilled Lamb cutlets with Roza’s Basil Mustard Marinade

Ingredients (serves 4)

• 2 tablespoons Roza’s Gourmet Sauces Basil Mustard
• 8 (600g) French-trimmed lamb cutlets
• 1kg sebago potatoes, peeled, thinly sliced
• 1 brown onion, thinly sliced
• 2/3 c. chicken stock
• 2 garlic cloves, crushed
• 1/3 c. dry white wine
• steamed green beans, to serve

Method

1. 1. Pre-heat oven to 200C. Place lamb in a large glass or ceramic dish. Brush both sides of lamb generously with Roza’s Gourmet Sauces Basil Mustard. Cover and refrigerate for 30 minutes.
   2. Layer potatoes and onion, alternately, in a greased, oven-proof dish, finishing with a layer of potatoes.
   3. Combine stock, garlic and wine in a jug or bowl.  Pour over potatoes and onions.  Bake, covered, for 30 minutes.  Remove cover.  Bake for 15-20 minutes or until potato is browned and tender.
   4. Meanwhile, pre-heat grill on high.  Place lamb on a non-stick baking tray.  Grill for 2-3 minutes each side for medium or until cooked to your liking.
   5. Serve lamb with potato bake and steamed green beans or other favorite vegetable.

Spicy Chickpea Patties with Roza’s Mango Chutney

Ingredients (serves 4)

• 2 x 300g cans chickpeas, rinsed and drained
• 1/2 cup thick Greek-style yoghurt
• 2 tablespoons curry powder
• 1 egg
• 1 cup fresh breadcrumbs
• 3 green onions, finely sliced
• 1/2 cup fresh coriander, finely chopped
• 1 tablespoon oil
• 2 tablespoons Roza’s Gourmet Sauces Mango Chutney
• 1 cucumber, sliced, to serve

Method

1. Pulse chickpeas in food processor until roughly chopped. Add 1/2 cup yoghurt, curry powder, egg and breadcrumbs. Process until mixture is well-combined, but still chunky. Spoon into a large bowl. Add green onions and coriander. Season with salt and pepper. Stir until well-combined.
2. Roll 2 tablespoons of mixture per chickpea patty into balls. Heat oil in a non-stick frying pan over medium heat. Flatten balls into patties. Cook for 3 to 4 minutes on each side.
3. Place chickpea patties on serving plates.  Dollop portion of Roza’s Gourmet Sauce’s Mango Chutney on top of patties or on the side. Serve with cucumber slices.

Roza’s Chilli Marmalade Chicken Skewers with Coleslaw

Ingredients (Serves 4)

• 1kg chicken breast fillets, chopped
• 1/2 cup Roza’s Chilli Marmalade
• 2 tablespoons olive oil

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)

Along with a new month comes a new expo that Roza’s Gourmet Sauces will be pleased to be a part of!  Enrich Brisbane is a “first of its kind” 3-day event to be held Brisbane featuring the best in food, wine, lifestyle and so much more.  In attendance will be some of Australia’s most cherished celebrity chefs and food personalities and loads of exhibitors including Roza’s!  The expo runs from Friday 30 March to Sunday 1 April 2012.  Purchase tickets today and we look forward to seeing you there!

Sauteed Cauliflower with Roza’s Chilli Mustard

Ingredients (serves 6)

• 60ml (1/4 cup) vegetable oil
• 1 brown onion, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 1kg cauliflower, cut into large florets
• 2 tbsp Roza’s Gourmet Sauces Chilli Mustard

Method

1. Heat the oil in a wok over medium-high heat. Cook the onion, stirring occasionally, for 7 minutes or until soft and golden. Add the garlic and cook, stirring occasionally, for 2 minutes or until aromatic.
2. Add the cauliflower and sautee until cooked thoroughly or to your desired texture. Turn the heat off, and transfer cauliflower to a large bowl.  Add Roza’s Gourmet Sauces Chilli Mustard and a dash of water, toss until evenly coated.  Season with salt. Serve immediately.

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

1. Preheat oven to 220°C. Brush a 9 x 19cm (base measurement) non-stick loaf pan with oil to lightly grease.
2. 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.
3. 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.
4. 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

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.

Coconut prawns with Roza’s Tropical Orange Mayonnaise

Ingredients

Roza’s Rocket Stir-fried Noodles with Tofu & Pak Choy

Ingredients (serves 4)

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

1. 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.
2. 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.
3. 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.
4. 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.