Recipes

  • Mango & Chilli in Lime & Tequila Salsa with Mint & Coriander

    By on 9 August 2017

    Ingredients: I mango 1tbsp chopped mint 2tbsp chopped coriander ½ jar chopped in Chillies in Lime & Tequila Syrup ½ small Spanish onion (finely diced) 2tsp lemon juice 1tbsp Syrup from Chillies Dice mango, add remaining ingredients, serve with barbecued meats, baked fish etc.

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  • Goats Cheese Crostini with Port Soaked Figs & Prosciutto

    By on 9 August 2017

    Ingredients: 250gm soft goats cheese (Kyten or Kervella) 1tbsp extra virgin olive oil sprig of thyme 1tsp finely chopped white of spring onion 1tsp lemon juice 10 slices prosciutto 1 French stick 1 jar Port Soaked Figs 1 extra tbsp extra virgin olive oil Brush sliced bread with oil, place in pre-heated oven (180°c), roast until golden and crisp. Mix

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  • Pancakes with Port Soaked Figs & Vanilla Ice Cream

    By on 9 August 2017

    Ingredients: 1½ cups self-raising flour 1 tsp baking powder 2tbsp caster sugar 2 eggs (beaten) 1 cup milk 60gm melted butter ½tsp pure vanilla extract pinch of salt Sift flour, baking powder, salt and caster sugar into a bowl. Make a well, add eggs, milk and butter, whisk until smooth and stand for 20mins. Heat non-stick pan, brush with butter

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  • Open Danish Sandwich with Shaved Turkey & Port Soaked Figs

    By on 9 August 2017

    Ingredients: 200gm shaved cooked turkey breast sourdough or rye bread 1 jar Port Soaked Figs 200gm Brie cheese 1 Cos lettuce 1 bunch watercress Wash and drain lettuce (use inner crisp leaves) and watercress, place on slices of bread and layer turkey, slices of cheese and Port Soaked Figs then drizzle with Port liquid if desired.

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  • Muscat glazed roast chicken with four pepper fruits in Muscat

    By on 9 August 2017

    Ingredients: (serves 4) 1.5kg chicken 4-5 slices of white bread (crusts removed) 1 Jar of 4 Pepper Fruits in Muscat drained & roughly chopped (reserve liquid) 80gm unsalted butter (melted) 1 spring onion zest of 1 small orange 1 bunch of rosemary sprigs Preheat oven to 220c. Mix breadcrumbs, 4 Pepper Fruits in Muscat, 2/3 of melted butter, thinly sliced

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  • Figs and prosciutto salad of spinach, bacon & port-­soaked figs

    By on 9 August 2017

    Ingredients: (Serves 5) bunch of baby spinach 1 cup walnuts 200g shaved parmesan cheese 8 rashes of bacon or prosciutto ham ½ jar of Food Symphony Port-Soaked Figs ½ thinly sliced red onion 100ml sherry vinegar 300ml extra virgin olive oil ½ tsp garlic, a pinch of salt and cracked pepper Mix oil, garlic, salt, pepper and vinegar. Wash and

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  • NZ Green lip mussells with Chillies Lime and Tequlia

    By on 9 August 2017

    Ingredients: (Serves 6) 24 half shell New Zealand green lip mussels (cooked) 40ml Japanese rice vinegar ½ cup chopped coriander ¼ cup chopped mint 20ml lemon juice 20ml fish sauce 4 chopped Chillies and 30ml of Lime and Tequila Syrup 100g of Spanish onion (finely diced) Clean mussels and remove any beard. Mix all ingredients except mussels and onion. Pour

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