RECIPES

Ingredients:

3 square sheets of frozen puff pastry.
Note: The following amounts should make 6 large pasties.
Email us if you'd like the recipe for the famous
BLUE KITCHEN GOURMET FOODS home-made
puff pastry recipe. It takes about an hour or so to make.

2 small, peeled & diced boiling potatoes
About half this amount - diced pumpkin
2 tablespoons olive oil
1 small, finely chopped onion
2 cloves crushed or finely chopped garlic
Quarter cup corn kernels
Quarter cup of fresh or frozen peas
3 medium, washed mushrooms, diced
Half teaspoon cumin powder
Half teaspoon coriander powder
Salt and pepper to taste
1 egg, beaten

Optional:
2 rashers diced, rindless, middle-cut bacon,
200g diced tofu,
or you can substitute some of the potato or pumpkin with left over baked chicken or roast lamb, diced to the same size.

Method:

Prepare the vegetables, and steam the potato in a stainless steel colander or steamer until about half cooked. Add the pumpkin and continue steaming until they are 70%-80% done. Remove and place in a medium size mixing bowl. In a small heavy-based frying pan, heat the oil and begin to cook the onions. When they start getting soft, add the garlic and bacon to the pan. After 3 minutes, add the chopped mushrooms and diced tofu and gently turn them together as they cook - sometimes a generous daub of butter helps if the pan appears too dry. When almost cooked, put them in the bowl with the steamed vegetables, and add the corn, peas, herbs and egg. Mix gently with a fork, trying not to mash the vegetables or tofu as you go.

Pre-heat the oven to 210º C

Preparing the Pastry Pockets: Lie the frozen sheets of puff pastry on a flat surface. After 2 to 3 minutes, and before they get too soft, cut each sheet to approx. 20cm x 20cm square, then diagonally (one cut for large pasties, or cut both diagonals for smaller versions). If the pastry is getting too pliable, return it to the freezer for a few minutes to harden it up. Fold each triangle corner to corner and seal along one edge by pressing the pastry firmly together. Spoon in the ingredients from the bowl, and seal the open end of the pocket in the same manner as before, taking care not to put too much in each one, as it will burst the seams.

Place each triangle on a flat baking tray, lined with baking paper, so they don't touch, and bake in a moderate to hot oven (210º C) for about 35 mins, or until they are golden brown.

For smaller pasties, serve as a canape or entree with your favoured BK chilli sauce;
for mains, an accompanying baked cauliflower in cheese sauce type dish is perfect.

Ingredients:

1 clove garlic
1 small onion
1 tablespoon olive oil
1 cup crunchy peanut butter
2 tsp BLUE KITCHEN Sweet Chilli Sauce
1 teaspoon ground cumin seeds
2 teaspoons ground coriander seeds
half a cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce

Method:

Heat oil in a small saucepan. Crush garlic & chop onion finely - fry gently, taking care not to burn the garlic. When onion soft and clear, add remaining ingredients and simmer until thick. Stir regularly.

Ingredients:

2 tablespoons tahini
1 teaspoon finely chopped ginger
1 tablespoon sesame oil
1 tablespoon peanut butter
2 teaspoons BLUE KITCHEN Hot Chilli Sauce
2 tablespoons soy sauce
1 tablespoon red wine vinegar
Half teaspoon ground black pepper

Method:

Thoroughly mix all ingredients in a blender, or by hand, until it is a thickish paste. Transfer to a small heavy based saucepan and simmer till hot, stirring regularly.

Ingredients:

200g pitted, black kalamata olives
10 large, fresh basil leaves
half cup chopped parsley
2 cloves crushed garlic
6 or so capers (rinsed)
2 anchovies
2 tsp BLUE KITCHEN Mild Chilli Sauce

Method:

Place all the ingredients into a food processor or blender and mix until smooth.

Ingredients:

400ml cream
8 anchovies - finely chopped
2 cloves crushed garlic
1 teaspoon softened butter
1 teaspoon BLUE KITCHEN Mild Chilli Sauce

Optional:
Freshly chopped parsley

Method:

Boil cream in a heavy- based saucepan for about 5 minutes or until lightly thickened. Make sure you stir often. Melt the butter in another heavy-based saucepan and add anchovies, garlic, and chilli sauce. Cook gently, without browning. Pour in cream, stir together, then stir in parsley. Serve warm.

•

GARLIC PRAWNS IN COCONUT MILK, GREEN CHILLI, LIME & CORIANDER MARINADE

Ingredients:

6 - 8 per person large, de-headed, shelled & cleaned prawns
8 cloves finely chopped garlic
2 tablespoons lime or lemon juice
1 tablespoon macadamia oil
3 - 4 teaspoons BLUE KITCHEN Green Curry Paste
half teaspoon coarsely crushed black pepper
pinch sea salt
400ml coconut milk
6 sprigs of fresh coriander leaves

Method:

Prepare the marinade by mixing in a bowl the coconut milk, lime juice, chopped garlic, oil, curry paste, pepper and salt. Immerse the prawns, stir a little so the prawns are evenly dispersed in the liquid.

Let stand for 30 mins, in the refrigerator if the outside temper-ature is too warm or if the neighbour's cat pays a visit. Pre-heat the oven for some crusty bread rolls which are perfect with this dish, especially for mopping up the juice.

Pour the contents of the bowl into a hot, wide, heavy based frying pan, savour the aromas while the prawns turn pink - usually 5 - 8 mins if you keep the heat high. If the prawns are on the biggish side, turn them with tongs to ensure even cooking.

•

SPICEY DOLMADES - Traditional Greek Stuffed Vine-Leaves with Bite

Ingredients:

250g vine leaves, in brine
3 quarters cup olive oil
2 onions, finely chopped
half a cup short-grained rice
quarter cup finely chopped pistacio nuts
quarter cup dry-fried pine nuts, chopped
6 spring onions, chopped
quarter cup coarsely chopped fresh dill
1 tablespoon finely chopped fresh mint
salt & ground black pepper to taste
2 - 3 teaspoons BLUE KITCHEN Mild Chilli Sauce
1 and a half cups water
1 tablespoon lemon juice

Method:

Rinse vine leaves in cold water, then soak in warm water for 1 hour, then drain. In a medium heavy based saucepan, heat half a cup of the oil, add the onions and cook over a low heat for 5 minutes. Remove from heat, cover & let stand for a further 5 minutes. Add the uncooked rice, spring onions, nuts, herbs, chilli sauce and salt & pepper and mix well.

Lay out a vine leaf - vein side up.

Place 3 teaspoons of the mixture onto the centre of the leaf. Fold sides over the mixture, then roll towards tip of leaf. Repeat process with remaining mixture.

Cover the base of the cleaned pan with about 5 or 6 of the left over vine leaves. Arrange your rolled dolmades in the pan in two layers; drizzle with the remaining oil. Place a plate on top of the dolmades; cover with water. Bring to boil; reduce heat and simmer, covered, for 45 minutes.

Remove the plate and drizzle with the lemon juice.