Mushroom sauce

Qty makes 1 mason jar (2-4serves)

  • 1tb gravox supreme gravy powder
  • 1 sachet cream of mushroom soup
  • 1tb tomato sauce
  • 1tb BBQ sauce
  • 6 mushroom sliced
  • 1/2 cup water
  • Option 1/2 onion sliced

Method

  1. Slice mushrooms
  2. Mix well in saucepan until all mixed through and sauce thickens

Parmigiana

Ingredients serves 2

  1. 2 chicken breast fillets
  2. 3tb Organic flour to dust
  3. 1 organic egg beaten
  4. 2 handfuls breadcrumbs/panko crumbs
  5. 2 bacon middle cut rashers
  6. 1/4 cup parmesan
  7. 1/2 qty parmigiana sauce

Method

  1. Flatten chicken breast with meat mallot in ziplock bag.
  2. HaveHaveDip 3 takeout containers 1 for flour, 1 fir egg beat it with fork, 1 for breadcrumbs/panko
  3. Dip chicken into organic flour, then beaten egg, then breadcrumbs/panko.
  4. Preheat oven 180*c
  5. Pan fry lightly until crumb is brown. Remove from pan (it will continue to cook in you oven.)
  6. Spread 1 ladle sauce in bottom of ovenproof dish. Place chicken on the top.
  7. Place bacon on top of chicken.
  8. Then ladle more sauce on top of bacon.
  9. Top with parmesan cheese.
  10. Bake in a oven 30minutes.
  11. If serving with wedges place in oven at same time.

Parmigiana sauce serves 4

  • 400g tomato soup or passatta
  • 2 garlic cloves diced
  • 1 small onion diced
  • 1tb mixed herbs
  • 1tb chopped fresh basil

Method

  1. Mix all ingredient together in a pot and cook on medium on stove until boiling.
  2. Use as directed above.
  3. This sauce also can be used for you pasta or seafood.

Serve parmigiana with steamed vegetables, wedges or chips and salad

Housemade rice paper rolls

Roll #1

Serve 2

  • 2 Rice paper roll wrapper
  • 1tb Warm Water for dipping wrapper
  • 1/3 pack Konjac angel hair
  • 1/4 Organic Yellow carrot
  • 1/4 Organic orange carrot
  • 4 leafs Purple-black kale
  • 1/3 Housemade almond sate

Method

  1. Have ingredients prepared in separate ramekins
  2. Drain angel hair in sieve under hot water until rinsed well.
  3. Julienne the carrots. Place each colour in separate ramekin.
  4. Slice green shallot
  5. Cook prawns in non stick skillet if they are not cooked, until they are pink then remove into ramekin.
  6. Make sate sauce see below
  7. Have 3 dinner plates – 1 for water to dip wrapper in, 1 for rolling wrapper with ingredients, 1 for serving.
  8. Dip one wrapper at a time into warm water until translucent (pliable,) place flat on 2nd plate.
  9. Place 1tb angel hair then 1tb rest of each filling on wrapper, fold ends in first on wrapper then roll with remaining ingredients. Place on serving plate.
  10. Repeat until ingredients are all gone.
  11. Serve with housemade almond sate in ramekin.

Roll #2

Serves 2

  • 2 Rice paper roll wrapper
  • 1tb Warm Water to dip wrapper
  • 2tb Bean sprouts
  • 1/3 pk Konjac angel hair
  • 1/2 Green shallot
  • 4-6 Green Prawns cooked
  • 1/3 Housemade almond sate

Method

    1. Have ingredients prepared in separate ramekins
    2. Drain angel hair in sieve under hot water until rinsed well.
    3. Drain bean sprouts if using from as can.
    4. Julienne the carrots
    5. Slice green shallot
    6. Cook prawns in non stick skillet if they are not cooked, until they are pink then remove into ramekin.
    7. Make sate sauce see below
    8. Have 3 dinner plates – 1 for water to dip wrapper in, 1 for rolling wrapper with ingredients, 1 for serving.
    9. Dip one wrapper at a time into warm water until translucent (pliable,) place flat on 2nd plate.
    10. Place 1tb angel hair then 1tb rest of each filling on wrapper, fold ends in first on wrapper then roll with remaining ingredients. Place on serving plate.
    11. Repeat until ingredients are all gone.
    12. Serve with housemade almond sate in ramekin.

Roll #3

Serves 2

  • 2 Rice paper roll wrapper
  • 1tb Warm Water to dip wrapper
  • 2tb Bean sprouts
  • 1/3 pk Konjac angel hair
  • 1/2 Green shallot
  • 1/4 Organic orange carrot
  • 4-6 Green Prawns cooked
  • 1/3 Housemade sate

Method

  1. Have ingredients prepared in separate ramekins
  2. Drain angel hair in sieve under hot water until rinsed well.
  3. Drain bean sprouts if using from as can.
  4. Julienne the carrots
  5. Slice green shallot
  6. Cook prawns in non stick skillet if they are not cooked, until they are pink then remove into ramekin.
  7. Make sate sauce see below
  8. Have 3 dinner plates – 1 for water to dip wrapper in, 1 for rolling wrapper with ingredients, 1 for serving.
  9. Dip one wrapper at a time into warm water until translucent (pliable,) place flat on 2nd plate.
  10. Place 1tb angel hair then 1tb rest of each filling on wrapper, fold ends in first on wrapper then roll with remaining ingredients. Place on serving plate.
  11. Repeat until ingredients are all gone.
  12. Serve with housemade almond sate in ramekin.

Housemade almond Sate

Serves 2

  • 2tb almond butter
  • 1tb honey
  • 1tb housemade sweet chili sauce
  • 1tsp tamarind paste
  • 1tb lite soy sauce

Method

  1. Place all ingredients into saucepan.
  2. Put the on stove turn heat to low, stir frequently with wooden spoon until it boils/thickens. Remove from heat. Turn stove top off.
  3. Serve in ramekin.

Asian sauces

I got the recipes on pinterest for these sauces. I didnt have all ingredients so used what i had available. So these are my adapted recipes. (Sorry for typos in photos)

Sauces can be used with chicken, pork, beef, fish, salmon

Cantonese stir-fry sauce

Korean Bibimbap

Japanese Yakisoba

Asian sate sauce

Japanese Tonkatsu

Asian sate sauce mixed with organic mayo

thai sweet chili sauce

Sauce: Onion mustard

Ingredients serves 4

  • 2tb cooking wine
  • 1 onion sliced
  • 2tb flour
  • 20g organic butter
  • Light pinch Sea-salt and black pepper
  • 1tb cranberry sauce
  • 1tb American mustard
  • 1tb thyme
  • Pan juices from cooking steak
  • 1/4 cup water

Method

  1. Mix all together
  2. bring to boil while whisking sauce with whisk.
  3. When it thickens simmer on low until ready to serve

Mushroom sauce

Serves 2

Ingredients

  • 1/2 red onion diced
  • 1 large flat mushroom peeled and  sliced
  • 2 button mushroom sliced
  • 1tb mirin
  • 1tb should Xing cooking wine
  • 1tb organic butter
  • 1tb supreme gravy powder
  • 1tsp thyme
  • 2 garlic diced
  • Sea-salt and pepper light pinch
  • 1tsp Worcestershire sauce
  • 1tsp cream fraiche
  • 1tsp lactose free cream cheese
  • 1/4 lemon juiced

Method

  1. Mixed all together in pot on low
  2. Cook for 10min.
  3. Serve with steak or chicken

Sauces: Chinese Honey

Honey sauce is quick and easy to make. We are fortunate to get 100% honey straight from beehive.

Ingredients makes 1 dish

  • 1tsp gluten free cornflour
  • 1/4 cup warm water
  • 3Tb honey
  • Option add 1Tb sesame seeds

Method

  1. Mix cornflour and water together in as jar with lid on and shake until no more lumps.
  2. Add honey and shake jar until all mixed.
  3. Heat it up when adding to battered or braised poultry, prawns or beef.

Sauces: Chinese Sweet and sour

Sweet & Sour Sauce with gluten free Sausages & organic basmati rice

This is the perfect sweet and sour sauce to go with pork, chicken or fish, sausages .

Sweet and sour sauce

Ingredients serves 2

  • 1tb organic passatta
  • 3tb organic ketchup or salt reduced tomato sauce
  • 1tsp organic minced garlic
  • 1tb shao xing (chinese cooking wine)
  • 3tb Brown sugar
  • 1Tb white vinegar
  • 1tb gluten free cornflour mixed with the water
  • 3/4 cup water
  • 1 chicken stock cube salt reduced Massells.
  • 1tb 100% pure sesame oil

Method

  1. Place ingredient in saucepan
  2. Stir over heat until boils then turn off heat
  3. Stir until thickens
  4. Serve with pork, chicken, fish, sausages

Sweet and Sour sausage with vegetables

Sweet and sour sausages with vegetables 

Ingredients serves 2

  • 4 Gluten free Sausages
  • 1qty sweet and sour sauce

Vegetables :

  • 1 Celery,
  • 1 Organic carrot,
  • 1/2 Brown onion,
  • 1 green shallot,
  • 1/4 green capsicum,
  •  5 baby corn spears

Serve with

  • Steamed organic basmati Rice

Method

  1. Cook sausages in non stick skillet until cooked through. Shake pan often for even cooking.
  2. Prepare vegetables while sausages are cooking. Cut with crinkle cutter on diagonal or slice on diagonal with knife.
  3. Cut each sausage into 4 pieces.
  4. Cook rice by absorption method in microwave for 10 minutes. Fluff with fork.
  5. Add vegetables and cook for 4 -5 minutes shaking pan.
  6. Add sauce and mix through until sauce steams.
  7. Serve with boiled rice.

Sauces: Garlic

Asian White Garlic sauce

Ingredients makes 2 small mason jars of sauce/serves 4

  • 1tbs minced organic garlic
  • 1tb salt reduced chicken stock powder
  • 1cup water
  • 1tsp sesame oil
  • 1tb shao xing cooking wine
  • Fresh coriander leaves
  • 1tb gluten free Cornflour slurry
  • 1/2 tsp raw organic sugar
  • Restaurants add soy/oyster sauce for Brown garlic sauce

Method

  1. Place all ingredients into saucepan
  2. Bring to boil
  3. Then simmer until sauce starts to thicken.

 

Garlic Brown sauce 

Garlic Brown Sauce

Ingredients serves 2

  • 1/2 qty Asian white garlic sauce (recipe as above)
  • 1tb lite soy sauce
  • 1tb chinese oyster sauce
  • 1tsp organic ginger minced

Method

  1. Same as Asian white garlic sauce
  2. Then add remaining ingredients for Brown Garlic sauce

Both Asian Garlic sauces can be used with prawns, fish, chicken or vegetables served with steamed rice.

Brown Garlic sauce can also be used with beef and served with asian greens, broccoli, snow peas.