Quesidilla

These are great as a snack, or with salad as a light meal.

Tortillas
Any AROMATICS sauce - Matariki or Hot 'n Grunty are perfect or try Te Mata or Ol' Smoky for a milder taste
Sliced tomato
Diced Wine Barrel Smoked Mushrooms
Grated cheese - cheddar is fine
Fresh basil (optional)
Fresh coriander (optional)
Any herb (optional)
Thinly sliced deli meat eg: ham, cooked bacon, salami, chorizo etc (the pieces should be bite-size)
A drizzle of AROMATICS Haumoana Homegrown adds a nice acidic kick to this if thats your thing

Spread one tortilla with sauce of choice, arrange selected ingredients over sauce (as you would for pizza).
Top with cheese and a 2nd tortilla to 'sandwich' the fillings.
Bring large frying pan to heat with a little oil, using spatula or fish slice, gently lift tortilla into pan.
(The pan cant be too hot or it will burn)
When bottom tortilla looks crisp, apply gentle pressure to the top tortilla to help 'glue' the fillings in place
Lift onto a plate uncooked side up, hold the plate over the pan, your hand over the plate, invert plate, and slide tortilla back into pan to cook other side. (A totally easier way of doing this, is, instead of using 2 whole tortillas, use only 1 and spread half with ingredients, and fold the top half over as the lid - like an omelette). Again once crisp remove gently from pan, cool slightly, and serve cut into thin pizza type slices.

WARNING: These are so delicious, you'll need far more than you actually think you will!!

 

My Mate Malcolms' Grilled Fish

This recipe has been passed onto hundreds of people at Food Shows and The Farmers Market.
It goes well with the Coconut Rice from the Chicken Curry recipe.
This dish is simplicity itself - Malcolm does this on the solid plate of his bbq but I use a fry pan.

Marinate as much fish as you've got in a few tablespoons of AROMATICS Black Beauty on a plate & leave for 10 mins.
(u can squeeze fresh lime or lemon juice over if you wish).
When hot plate or pan is hot, lift fish from marinade and dredge thru flour (this will look muddy and disgusting).
Gently fry, turn fish cook other side (fish will take on an agreeable caremelised coating).
When just cooked, remove from pan and serve on either rice or slices of a good quality white bread.
Can be eaten as is or we like to pour over AROMATICS Haumoana Homegrown.

Malcolm serves his with a big salad.

 

Chicken Curry with Coconut Rice

4 people

AROMATICS chilli lime sambal (optional)
AROMATICS black beauty (essential)
600g boneless chicken thigh (or breast) cut into 30mm dice
garlic
cornflour
1 med onion diced
1 red pepper (optional)
3 spring onion (optional)
fresh coriander (optional)
rice bran oil
200 ml coconut cream
fresh lemon
1 or 2 Tbsp Red Curry Paste (to taste)

Marinate chicken in garlic, Red Curry Paste & AROMATICS black beauty with AROMATICS chilli lime sambal for 20 mins
Toss chicken lightly through cornflour and pan fry in rice bran oil until just browned
Remove chicken from pan and saute onion, pepper & spring onion
When vegetables have softened add 150ml AROMATICS Black Beauty, coconut cream & the juice of a lemon
Add chicken back to pan and bring all to boil, turn down to simmer until chicken is cooked.

Coconut Rice

1 cup basmati or jasmine rice rinsed well
1 large clove crushed garlic
2 tablespoons dessicated coconut
1.75 cup water

Put all items in pot & bring to boil.
Put on close fitting lid and turn heat down to minimum for 7-8 mins
Check that liquid has absorbed, then toss lightly with fork to break up and aerate rice.
Can be served with a side of AROMATICS Chilli Lime Sambal or AROMATICS Bindilu and stir fried vegetables.