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Posts Tagged ‘healthy’

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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Basil Mustard Roasted Chicken and Veges

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , , , on June 18, 2012 | Leave a Comment »

Roasted chicken with our sweet and tangy Basil Mustard is a quick and easy family meal. Simply chop up the vegetables and roast it all at the same time.

Ingredients (serves 4)

  • 4 x tablespoons Roza’s Gourmet Sauces Basil Mustard
  • 1 whole organic free range chicken
  • 1 x 2cm thick roughly chopped sweet potato and eggplant
  • 4 x halved zucchini
  • 1 x 2cm thick chunky sliced red onion
  • 1 x spring onion chopped
  • Smoked paprika
  • Sea salt & pepper

Method   

  • Preheat oven to 180°C. Lightly spray 2 oven trays with oil.
  • Wash chicken and stuff spoons of basil mustard between the skin and the flesh, push evenly underneath the skin. Stuff the spring onion pieces into the cavity. Rub the top of the skin with olive oil and season with salt and pepper,
  • Place chicken on on top of sliced onions and zucchini in one tray, and fill the other with the rest of the vegetables, season with salt and pepper and sprinkle with smoked paprika.
  • Put both trays in the oven and roast for 30 to 40 minutes or until chicken is golden and cooked through.
  • Remove chicken tray from oven and stand for 5 minutes. Meanwhile, increase oven to 220°C and roast the root vegetables for a further 5 minutes or until golden and tender.
  • Sprinkle vegetables with fresh parsley and salt. Serve with roast chicken.

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Mushroom and nutmeat loaf with Roza’s Tomato Chutney

Posted in Healthy Living, Meatless Monday, Promotions, Recipes, tagged , , , , , , , on February 20, 2012 | Leave a Comment »

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

  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

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Turkey Curry with Roza’s Thai Pesto

Posted in Gluten Free, Healthy Living, Recipes, Uncategorized, tagged , , , , , , , , , , on January 8, 2012 | Leave a Comment »

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

  1. 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.
  2. Add turkey, Roza’s Gourmet Sauces Thai Pesto, coconut milk and lime leaves and simmer for three minutes, stirring occasionally.
  3. Add the fish sauce, snow peas and coriander just before serving with jasmine rice.

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