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Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas! #2

December 21, 2016 | 0 Comments

Another day and more recipe suggestions for Chutney!  How will you be creative today?


  • Multi-cultural Salsa. Add some Chutney to salsa (homemade or store bought) for a different flavour mix. Add fresh coriander or parsley and serve with tortilla chips.
 
  • Add it to pan juices of your next roast. Just a spoonful of Chutney will give your gravy a totally new dimension. Chutney is made with vinegar, which is often used to deglaze roasting pans, and our unique spice blends will compliment your roast’s flavors. (Swish the pan juices around in the jar to make sure you don’t waste anything.) We love the Rainforest Lime & Mango Chutney with roast chicken.
 
  • ‘Flavour Hack’ roast booster. Mix Chutney with liquid (wine, soy sauce or juice) and a few spoonfuls of oil (olive or coconut are our favourites) and pour over meat, chicken or fish. Not too much but just enough so that the food won’t dry out while cooking. Sprinkle herbs (Italian, mixed herbs or whatever is in the pantry) over the meat and roast. You’ll get a beautiful main course with it’s own flavourful gravy.

     

      ENJOY!


      Tagged: chicken, Lilly Pilly, Lilly Pilly chutney, Lime, marinade, Rainforest Lime & Mango Chutney, roast, salmon, salsa, Spicy Riberry Chutney

      ‘The’ Perfect Marinade

      August 19, 2016 | 0 Comments

      Want to add quick and easy flavour to your meals? Here’s a very simple, taste booster that’s a favourite on fish and chicken and it works for both grilling and roasting methods. What’s the secret ingredient? Our very own Rainforest Lime Shrub!

       

      Combine equal parts of:

      Soy Sauce = ‘salty’ element and heightened flavour

      Olive Oil = moistness

      Rainforest Lime Shrub = slightly sweet and tart flavours

       

      How much should you make? A simple rule is: 1 tablespoon of each ingredient for each piece of ‘meat’ plus one for the pan. This will make enough marinade to prevent your food drying out while cooking. You can then decide on using ‘as much or as little’ of the pan ‘juices’ as you want on the finished plated dish.

       

      1. Add your 3 ingredients to a jar/bottle and shake to mix.
      2. Pour over your ‘meat/fish’ and let it stand for as much time as available. (This does not need to marinate for any special length of time. Just prepare and leave until you’re ready to cook.)
      3. Before cooking dust the meat with your favourite herbs for added seasoning (optional).
      4. If roasting just put the whole pan into the oven and cook as required. (Grilling? Just cook as usual on the grill.)

       

      This was last night’s salmon dinner in 5 VERY Easy Steps

       

      #1 Our 3 marinade ingredients.

      CC Marinade ingredients

      The mixture - Equal parts: Soy Sauce, Rainforest Lime Shrub and Olive Oil.  Shake to combine.

       

      CC Marinade mix (Rainforest Lime Shrub + Soy Sauce and Olive Oil)

       

       

          #2 Here’s the salmon ‘au natural’.     

      #3 Here it is with the marinade and ready for the final ‘spice sprinkle’.                 

       

         #4 Ready for the oven.

       

      Bon Appetite and plate up!

      #5 Voila!  Salmon flavoured with our Perfect Marinade plus (instant) Couscous and sautéed Broccolini. (Ready in under 20 minutes!)

      Tagged: chicken, Easy Entertaining, grill, main course, marinade, olive oil, Quick & Easy, Rainforest Lime Shrub, roast, salmon, soy sauce