32(!) Ways with Waikare Kitchen Cooking Pastes

2 November 2015

Waikare Kitchen make gourmet fresh cooking pastes that are incredibly versatile and allow you to make a delicious meal with pretty much anything you have in the fridge.  Excellent to keep on hand for quick tasty dinners, and great fun to play around with when you have more time too.  Here are 32(!) different ways to use the pastes suggested by Waikare Kitchen.  

Play around and let us know what else you discover!

 

Tomato & Tamarind Pasta Sauce

 

tom sauce

 

Makes approximately 1 litre.

Ingredients

  • Waikare Kitchen Tomato & Tamarind Paste 1 pot
  • Crushed & sieved tomatoes 1 can
  • Chopped tomatoes 1 can
  • Dates finely chopped 6
  • Fresh chopped basil & mint (equal amounts) ½ cup or you can just use basil
  • Extra virgin olive oil 4-6 Tbsp (be generous)

Method

  1. In a non-stick large pan with a lid, on medium heat sauté / caramelise the tomato & tamarind paste for a couple of minutes
  2. Add crushed tomatoes, chopped tomatoes and dates and mix well, cover with lid and cook for 10-15 minutes stirring at regular intervals
  3. Stir in basil and mint and keep cooking the sauce until it has reduced a fair bit and the oils starts coming through the sauce (add more olive oil over the top if you like to hasten the caramelisation process)
  4. Once sauce has reached the consistency of your liking and the sweetness of the dates has come through, season with salt to taste. (Your sauce is ready)

You can now use this to add to your pasta, spread over your pizza base or with meatballs.

For meatballs: brown meatballs in an oven or over stove top, add to sauce and cook until flavours are infused.

 

Ginger & Zest of Orange Sauce


ginger


Makes approximately 650ml

Ingredients

  • Waikare Kitchen Ginger & Zest of Orange Paste 1 pot
  • Fresh squeezed orange juice 3 cups
  • Extra virgin olive oil 2 Tbsp
  • Fresh mint and basil 1 Tbsp each
  • Salt to taste

Method

  1. In a non stick pan saute paste with olive oil for a couple of minutes caramelising it
  2. Add orange juice, mix well and cook until sauce thickens and reduces
  3. Add mint, basil and season to taste (You may need to adjust sauce with sugar depending on the quality of your orange juice. You don’t want a pithy flavour)

You can use this sauce in your cooking, as a salad dressing or flavouring your dishes. Fantastic with pan fried or steamed fish.

 

 

Lime and Lemongrass Vegetarian (with and without Coconut Milk)

 

waikare

 

Serves 4 – 6

Ingredients

  • Waikare Kitchen Lime & Lemongrass Paste 200g
  • Coconut milk 1 can (optional - see below)
  • Vegetable stock 2 cups (or stock cubes x 2)
  • Assortment of vegetables (1 can chickpeas washed, 2 cups of diced pumpkin, 1 orange kumara diced, 2 courgettes diced, 1 carrot diced)
  • Birds eye chilli (red) finely chopped 1 (optional for extra heat)
  • Chopped coriander for garnish ½ cup


Method

(with Coconut Milk)

  1. Sauté paste using 2-3 tablespoons of olive oil for 1-2 minutes with the chopped chillies
  2. Add coconut milk and mix well with paste
  3. Add stock mix well and bring to a boil
  4. Add all your vegetables and cook on medium heat (simmer) until cooked
  5. Season with salt to taste, garnish and serve with jasmine or basmati rice


Method

(without Coconut Milk)

  1. Sauté paste using 2-3 tablespoons of olive oil for a 1-2 minutes with the chopped chillies
  2. Add your vegetables and mix well
  3. Add stock, mix well, cover and cook until vegetables are done and sauce is reduced to a thick consistency
  4. Season with salt to your taste, garnish and serve with jasmine or basmati rice

This recipe can be made using our jungle curry or caramelised tomato & tamarind paste too.

 

Slow cooked beef or lamb jungle curry


slow cooked beef

 

Serves 4

Ingredients

  • Diced beef or lamb 600-800g
  • Waikare Kitchen Jungle Curry Paste 1 pot (200g)
  • Stock (of your choice) 250ml
  • Chopped coriander (leaves and stems) ½ cup
  • Spring onion finely chopped 1

Method

  1. Sauté paste in olive oil, add beef/lamb, stir and mix well
  2. Add stock and slow cook for 2-3 hours on stove top on medium heat or transfer to oven and cook at 180°C for 3 hours. (Use oven safe pan with lid eg. cast iron)
  3. Add in chopped coriander, spring onion, season, garnish and serve with rice or roti wraps

Add vegetables of your choice to this dish (root vegetables with meat, delicate vegetables towards the end of cooking process to retain its crunch and freshness). Can also be transferred and cooked in a slow cooker.

 

Adobo fusion Chicken with Ginger & Zest of Orange


adobo

 

Serves 4 – 6

Ingredients

  • Chicken thighs (no skin or bones) 1 kg
  • White wine or red wine vinegar ¼ cup
  • Soy sauce ¼ cup
  • Extra virgin olive oil 2-3 Tbsp
  • Waikare Kitchen Ginger & Zest of Orange Paste 1 pot
  • Honey 1 Tbsp

Method

  1. Mix paste, vinegar, soy sauce and honey into a marinade
  2. Add chicken and mix well and allow to marinade for a few hours
  3. Bake in oven at 180°C for 45-50 minutes or until chicken done
  4. Reduce any remaining liquid into a sauce
  5. Season, garnish and serve with stir fry veges

If you want heat add some finely chopped birds eye chillies to the marinade. This marinade is versatile for barbeques too.

 

 

Healthy Butter Chicken Alternative


butter chicken

 

Serves 4 – 6

Ingredients

  • Waikare Kitchen Tomato & Tamarind Paste 200g (1 pot)
  • Natural unsweetened yoghurt (Greek style) 200g
  • Corn flour 1 Tbsp
  • Pitted dates finely chopped 6-8
  • Chicken stock (or vegetable) 500ml (2 cups)
  • Diced chicken (thighs) 600-800g
  • Extra virgin olive oil 2-3 Tbsp
  • Salt to taste

Method

  1. In a large bowl mix paste, yoghurt, corn flour and dates creating marinade
  2. Add chicken to the mixture, mix well and let it marinade for an hour or as long as you like
  3. In a non-stick pan, heat olive oil, add contents of the marinade, mix well and cook on medium heat for 5-10 minutes covered with a lid (with regular stirring)
  4. Add chicken stock, mix well and simmer for a further 10-15 minutes, until chicken is cooked
  5. Season with salt to taste and serve with rice, wraps or enjoy with vegetables

This recipe is a healthy option for those who love butter chicken. We’ve taken the sugar, butter and cream out to make it lighter and flavoursome by using natural yogurt and dates.

 

PUMPKIN & CHICKPEA TREAT WITH ROASTED PINE NUTS & ALMONDS


pumpkin ytrea

 

Serves 4 – 6 

Ingredients

  • Peeled and diced pumpkin or butternut squash 500-600g (½ a medium sized pumpkin)
  • Hot vegetable stock 200ml (stock cubes are fine)
  • Waikare Kitchen Tomato & Tamarind Paste 200g (1 pot)
  • Canned chickpeas (one can, washed and drained) 
  • Extra virgin olive oil 3 tablespoons
  • Toasted almonds & pine nuts 2 tablespoons of each
  • Fresh chopped coriander leaves 2-3 tablespoons
  • Finely chopped pitted dates - 6 (use 2 tsp sugar if you don’t have dates) 
  • Fresh chopped spring onions ½ cup
  • Chopped sun blushed tomatoes 2-3 tablespoons


Method

  1. Heat oil in large non-stick pan on medium heat, add cooking paste and dates (or sugar) to oil and sauté for 2 minutes
  2. Add diced butternut squash and mix until well coated and cook for further 2 minutes
  3. Mix in hot vegetable stock and bring to boil and reducing to a simmer for 10-15 minutes with lid on pan until pumpkin is tender
  4. Mix in washed chickpeas and cook through for 5 minutes and turn heat off. Add water or more stock if the sauce starts to stick to loosen it
  5. Season with salt to taste and garnish with remaining ingredients. Serve on its own or with rice or hot wraps immediately

A fresh, light and healthy vegetarian treat with the right balance of flavours and spice. We’ve over indulged in garnishing this dish with toasted pine nuts & almonds, hints of sun blushed tomatoes, fresh coriander and spring onions to provide a sweet, nutty and crunchy texture to the dish.

 

feisty chicken jungle curry


jungle curry

 

Serves 4

Ingredients

  • Diced chicken thighs 500g
  • Waikare Kitchen Jungle Curry Paste ½ pot (100g)
  • Red birds eye chillies finely chopped 2
  • Coriander stems and leaves chopped 1 cup

Method

  1. Sauté jungle curry paste with 2-3 tablespoons of olive oil for a minute
  2. Add chillies and chicken, mix well and cook on high heat stirring regularly until chicken is cooked and oils from the meat released (i.e. if the chicken releases water during the cooking process, reduce it totally)
  3. Season with salt to taste, and add the coriander and mix well

Easy and quick to make. Enjoy with rotis, wraps, rice or whatever!

 

LIME & LEMONGRASS CHICKEN BURGERS/ SLIDERS

 

lIME LEMONGRASS CHICKEN BURGERS

 

Makes 10 Mini or 4 Large Burgers

Ingredients

  • Premium chicken mince 400g
  • Waikare Kitchen Lime & Lemongrass Paste 150g
  • Salt ½ tsp
  • Baby spinach or fresh lettuce 100g
  • Tomato 2
  • Natural yoghurt 100-200g
  • Cucumber 1
  • Breadcrumbs (optional) 50g
  • Burger or ciabatta buns 

Method

  1. Combine chicken mince, bread crumbs, lime & lemongrass paste and salt in a bowl, make sure you mix well. Cover the burger mixture and put in the fridge for 20 minutes
  2. Meanwhile slice your buns in half, slice your tomato and cucumber thinly and set aside (you will need about 12-16 slices of each)
  3. Dice some extra cucumber (¼ cup) and mix with your yoghurt (raita) and set aside
  4. Cooking on a BBQ: heat up your BBQ to a medium-hot temperature.  Take chicken mince from the fridge. Divide into 10 (or 4 large) even sized balls. If it is a little sloppy, don’t worry be gentle and shape them into patties. As you shape them place them straight onto your grill.  Cook for 4-5 minutes each side. 
  5. Cooking inside: heat oven to 200c. Heat a frying pan (lightly coated with oil) on a medium to hot heat, cook patties for 3 minutes on each side and transfer into the oven for 5-10 minutes. This way, you don’t burn your burgers and they remain moist and tender. Allow to rest for 5 minutes before stacking. 
  6. Grill your buns under your oven grill or on the BBQ.
  7. Assemble your burgers: place the bottom of your buns on the plates and then layer with baby spinach, the patties, then cucumber and tomato and drizzle with your yoghurt raita. Finally place your lid on a quirky angle as to show off the beautiful ingredients of your burgers

 

Chickpea Snacks

 

Ingredients

  • Washed chick peas 1 can
  • Waikare Kitchen Paste of your choice 2 Tbsp
  • Extra virgin olive oil 2 Tbsp
  • Salt (we use flaky sea salt) ½ tsp
  • Optional: Chopped coriander leaves 3 Tbsp (basil and parsley also work)

Method

  1.  In a non- stick pan over medium heat, sauté cooking paste in extra virgin olive oil for 30-45 seconds, until sizzling
  2. Add washed chick peas, mix well and cook for 5-7 minutes, stirring regularly until chick peas are cooked and combined with the paste
  3. Add salt seasoning and coriander leaves, mix well and serve as a snack

 

Tomato, Tamarind, Basil and Cannellini Dip


Ingredients

  • Canned cannellini beans 400g
  • Fresh chopped basil ½ cup
  • Waikare Kitchen Tomato & Tamarind Paste 2 Tbsp
  • Extra virgin olive oil 1 Tbsp
  • Water 2 Tbsp
  • Fresh squeezed lemon juice 2 Tbsp
  • Salt to taste
  • Optional: Chopped sun blushed tomatoes 2 Tbsp

Method

  1. Wash cannellini beans well and set aside
  2. Sauté tomato & tamarind paste in olive oil for 2 minutes on medium heat. Set aside to cool
  3. Add all ingredients into food processor and blend until you have a smooth consistency
  4. Check for consistency and taste. Also adjust salt seasoning to your taste
  5. Serve with vegetable sticks or crackers

 

FRESH HUMMUS INFUSED WITH LIME & LEMONGRASS


hummus

Ingredients

 

  • Washed chick peas 2 cans
  • Waikare Kitchen Lime & Lemongrass Paste 4 generous Tbsp
  • Extra virgin olive oil 4 Tbsp
  • Juice of 1 small lime (squeezed) – optional
  • Salt ½ tsp
  • Water ¾ cup
  • Chopped coriander leaves (or basil or mint) 2 Tbsp

Method

  1. Wash chick peas well and set aside in a blender
  2. Over low heat in a small pan, flavour the extra virgin olive with the lime & lemongrass paste (sauté) for 5 minutes
  3. Add the flavoured olive oil into the blender with the chickpeas
  4. Add all other ingredients into the blender and blend well
  5. Check for consistency and taste. Adjust consistency of hummus by adding more water and to your satisfaction. Also adjust salt seasoning to your taste

 

Spiced Guacamole

guac

Ingredients

  • Ripe avocados (firm) 2 large
  • Fresh chopped coriander ½ cup
  • Waikare Kitchen Paste of your choice 2 Tbsp - Ginger & Zest of Orange or Lime & Lemongrass work well.
  • Extra virgin olive oil 1 Tbsp
  • Lemon juice 1 lemon
  • Salt to taste
  • Optional: Jalapeno finely chopped 1


Method

  1. Prepare all ingredients and set aside
  2. Sauté paste with extra virgin olive oil for 1 minute on medium heat and cool
  3. Blend all ingredients with a fork (for chunky) or blender (for smooth)
  4. Check for taste and consistency, adjust lemon juice and salt as desired

 

SPICED CRUSTED SALMON WITH CUCUMBER YOGHURT SALAD


salmon recip

 

Ingredients

 

  • NZ fresh salmon 4 (100-150g portions)
  • Waikare Kitchen Tomato & Tamarind Paste 2 -3 Tbsp
  • Chickpea flour 15-20g
  • Salt 2 tsp
  • Vegetable oil 150ml

For Salad

  • Plain yoghurt 200ml
  • Cucumbers small (peeled, seeded & diced) 2
  • Red onion small (diced) 1
  • Mint & coriander leaves (chopped) ¼ cup
  • Lemon juice 2 Tbsp
  • Olive oil 2 Tbsp
  • Green tea noodles (optional)



Method

  1. Prepare salad and set aside; mix all ingredients in bowl set aside
  2. Coat salmon portions in chickpea flour & sprinkle with salt, coat salmon thoroughly with tomato & tamarind paste to from a crust
  3. Heat oil in a frying pan and cook the fish for 3 minutes or until the fish pale pink. Turn fish over and cook on the other side for 2 minutes. The fish should be rare in the middle
  4. Serve with cucumber salad & green tea noodles, tossed with lemon and olive oil

 

GOURMET TOMATO & TAMARIND LAMB BURGERS


burger

Ingredients

  • Lamb mince 400g
  • Waikare Kitchen Tomato & Tamarind Paste 150g
  • Salt ½ tsp
  • Baby spinach or favourite lettuce 100g
  • Tomato 2
  • Cucumber 1
  • Natural yoghurt (small pot) 100-200g
  • Fresh coriander (chopped) 2 Tbsp
  • Fresh mint 2 Tbsp
  • Burger buns 4


Method

  1. Combine lamb mince, tomato and tamarind paste, coriander and salt in a bowl. Divide into 4 even balls and shape into patties just a little bit wider than your buns, cover and put in the fridge for 20 minutes
  2. Meanwhile slice your buns in half, slice your tomato and cucumber thinly and set aside.
  3. Dice some extra cucumber about ¼ cup and mix with your yoghurt and mint (raita) and set aside
  4. Time to cook: H eat up your BBQ or get your griddle pan (slightly oiled or non-stick) on a medium to hot heat. Take patties from the fridge. Cook for 4-5 minutes each side. Grill your buns under your oven grill or on the BBQ
  5. Assemble: Place the bottom of your buns on the plates and then layer with baby spinach or lettuce, the patties, then cucumber, tomatoes and generously drizzle with your yoghurt raita. Finally place your lid to complete the assembly.

 

CARAMELISED TOMATO & TAMARIND CHICKEN CURRY

 

sticky curry

 

Ingredients

  • Chopped chicken thighs 600g-1 kg (skinless, boned)
  • Chicken or vegetable stock 200-300ml (stock cubes are fine)
  • Waikare Kitchen Tomato & Tamarind Paste 1 pot (200g)
  • Bite sized pumpkin (1 inch cubes) 200g
  • Bite sized potatoes (1 inch cubes ) 200g
  • Fresh coriander leaves for garnish
  • Extra virgin olive oil 2 Tbsp
  • If you like HOT curries, add chilies to your liking – 1 tsp of flaked chilies will add a bit of zing

Method

  1. Add olive oil to pot and bring to medium heat, add entire contents of paste and sauté for 35-45 seconds, with constant stirring, add chicken and mix well to ensure chicken is well coated with paste
  2. Cover pot with lid and cook chicken for 5-6 minutes, with regular stirring to ensure chicken is mixed well, and the paste mixture does not burn or stick to the pot. If paste starts sticking, turn heat down temporarily and add a couple of tablespoons of stock to re-hydrate
  3. Add pumpkins and potatoes and mix well with the chicken, cover lid and cook for 15-20 minutes stirring on a regular basis. Supermarket chicken releases a lot of water, keep cooking until this water is reduced and the oils starts separating from your curry. (The sauce consistency will become thick and reduced at this point)
  4. Keep cooking and stirring for a few minutes (2-3 minutes) to allow the spices and flavours to infuse into the meat and vegetables. The chicken, potatoes and pumpkins should be cooked at this point.
  5. You are now ready to build your sauce. Add in 100ml of stock to the pot and mix well and bring to boil. Build sauce up to the consistency you prefer by adding remaining stock. You can always reduce sauce to a thicker consistency by simmering curry with lid open
  6. Turn down heat and simmer for 3-5 minutes. Garnish with salt to taste and generous amounts of chopped coriander leaves. Turn heat off and leave for 10 minutes before serving on cooked rice of your choice

 

Tomato and tamarind LAMB TAGINE


tam tagine

 

Ingredients

  • Lamb shoulder (trimmed and cut into 5cm dices) 1kg
  • Olive oil 4 Tbsp
  • Waikare Kitchen Tomato & Tamarind Paste 200g pot
  • Tomato juice 500ml
  • Chopped tomatoes 2 x 400g tins
  • Dried apricots 100g
  • Sultanas 100g
  • Lamb or beef stock 600ml
  • Fresh coriander chopped 2 Tbsp
  • Fresh mint chopped 2 Tbsp
  • Flat leaf parsley chopped 2 Tbsp
  • Flaked almonds 85g
  • Couscous 200g
  • Juice of an orange 1
  • White wine vinegar 2 Tbsp
  • Pomegranate seeds 150g


Method

  1. Place lamb in a bowl with paste and combine well. Cover and leave overnight. (You don’t have to do this but the result is much better). Preheat oven to 150-160°C
  2. On a high heat add 2 tablespoons of olive oil to a large casserole dish and add the lamb. Let the lamb and the paste caramelise on the bottom of the dish (get sticky), stirring all the time for 5-7 minutes
  3. Add the lamb/beef stock and stir, then add tomato juice, orange juice, chopped tomatoes, white wine vinegar, apricots and sultanas
  4. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2.5 hours or until meat is meltingly tender. Alternatively, transfer to slow cooker and cook on medium heat for 5-6 hours
  5. Place the couscous in a bowl and pour over 200ml of boiling water. Cover the bowl and leave for 5 minutes until the couscous has swelled up and absorbed all the water. Stir with a fork and separate all the grains, then stir through the pomegranate seeds if you are using them, flaky almonds and half your chopped herbs.
  6. Serve both dishes in warmed earthenware bowls and sprinkle over the remaining chopped herbs

 

CHARGRILLED CHICKEN WITH SUMMER GREENS


CHARGRILLED CHICKEN WITH SUMMER GREENS

 

Ingredients

 

  • Waikare Kitchen Ginger & Zest of Orange Paste 6 Tbsp
  • Chicken thighs 8 pieces • Olive oil 3 Tbsp
  • Lemon 3
  • Coriander chopped 2 Tbsp
  • Asparagus ends chopped off 12
  • Broccoli sprouts 8
  • Green beans topped and tailed 20
  • Baby capsicums 4


Method

  1. Score each chicken thigh 3-4 times with a sharp knife. They should be about 1cm deep and not so deep you cut right through it
  2. In a large bowl mix the paste with 2 tablespoons of olive oil and the juice of 1 lemon. Add the chicken thighs and combine well massaging the paste into the slashes in the chicken. Cover and put in fridge for at least 30 minutes
  3. Bring a pot of water to the boil and season with a tsp of salt. Fill another large bowl or your sink with cold water and ice cubes if you have them and set aside
  4. Plunge beans, asparagus and broccolini into the boiling water. Let it come back to the boil and drain into a colander. Put immediately into ice water to stop the cooking
  5. Have your BBQ or griddle on a high heat. Season chicken well with salt. Oil your griddle and place chicken thighs skin side down (if you have left the skin on it is better not to cook them over the open flame on your BBQ, just do them on the flat grill or if you have it the griddle). Cook 4-5 minutes each side, if you are getting too much colour or charring then turn down the heat. Once chicken is cooked set aside in a bowl and keep warm (in an oven)
  6. Chargrill your vegies on the grill
  7. Cut 2 lemons in half and place the cut side down on the grill to caramelize
  8. Divide your chargrilled vegies on your plates and top with 2 chicken thighs per person. Place lemon halves on each plate too. Drizzle of the cooking juices from the bottom of your bowl and season well with salt and pepper

 

CHICKEN & MUSHROOM PASTA WITH ginger & zest of orange


CHICKEN MUSHR OOM PASTA WITH gi nge r zest of o range

 

Ingredients

  • Chicken breast thinly sliced/diced 400g
  • Waikare Kitchen Ginger & Zest of Orange Paste 100g
  • Cream 150ml • Mushroom (button) sliced thinly 6 to 8
  • Red capsicum thinly sliced/diced ½
  • Coriander (optional) chopped 2 Tbsp
  • Lime or lemon 1
  • Dried pasta 300-400g
  • Olive oil 2-3 Tbsp

Method

  1. Put a pot of water on to boil for your pasta, make sure it is well salted
  2. On a medium heat put 2 tablespoons of olive oil in a high sided nonstick pan. Add the mushrooms and capsicum and sauté for 1-2 minutes
  3. Add the paste and cook for 30 seconds stirring continuously, add the chicken and cook a further 5-6 minutes
  4. Then add the cream and bring to the boil and turn heat down to simmer
  5. In the boiling water put in pasta and cook as per instructions on packet
  6. At this stage the sauce will start to reduce and thicken. Do not allow it to boil furiously but more of a rolling boil for 2 minutes. Switch off and put to one side off the heat
  7. Drain pasta into a colander and then add it directly to the sauce. Combine gently and serve in pasta bowls
  8. Sprinkle with chopped coriander leaves and a good squeeze of lime/lemon juice.

 

COCONUT INFUSED LAMB JUNGLE CURRY


COCONU T INFUSED LAMB JUN GLE CURR Y

 

Ingredients

  • Diced lamb (leg steaks recommended) 600g
  • Waikare Kitchen Jungle Curry Paste 1 200g pot
  • Olive oil (or vegetable oil) 2 Tbsp
  • Coconut milk (not cream) 250ml
  • Fresh red and green capsicums 1 of each washed and chopped in bite size squares
  • Fresh spring onions 2 stalks washed and chopped for garnish
  • Fresh coriander leaves ½ to 1 cup chopped for garnish
  • Flaky sea salt To taste

Method

  1. Heat large pot on medium heat and add olive oil (or vegetable oil of your choice)
  2. Add jungle curry paste to the pot, mix well and infuse with olive oil and let it sauté for 1 minute
  3. Add the lamb and mix well, stirring and folding until all the meat is well coated with the paste and starts sealing for about 2-3 minutes (turn heat up if you want to speed the process up)
  4. Turn the heat to medium, stir in coconut milk and mix well
  5. Place the lid back on cook for 20-25 minutes keeping a close eye; stir and mix every 3-5 minutes to ensure the meat and spices don’t burn or stick to the bottom of the pot, cook until the sauce is reduced
  6. At this point, remove lid and continue stirring the curry and mix well, you will see the oils from the meat and it will start sizzling. Continue stirring and mixing gently for 3-5 minutes to infuse all the flavours
  7. Add salt to your taste, the lamb should be cooked by now
  8. Add chopped capsicums and stir well, mix and cook for another 30 seconds. Turn heat off
  9. Place lid back on and let the dish rest for 10-15 mins. Serve garnished with spring onions and coriander

 

LIME & LEMONGRASS THAI CHICKEN CURRY WITH FRESH GREENS 


Ingredients

  • Waikare Kitchen Lime & Lemongrass Paste 150g - 3 generous Tbsp
  • Diced chicken thighs 450g (trim off skin and fat)
  • Can of coconut milk 300-330ml
  • Chicken stock or hot water 450ml
  • Extra virgin olive oil 2 Tbsp
  • Chopped coriander leaves 2 Tbsp for garnish (optional)
  • Lime juice ½ squeezed
  • Brown sugar/palm sugar 1 tsp (optional)
  • Finely chopped birds eye chilli 1 medium heat and de-seeded
  • Diagonally sliced courgettes 1
  • Capsicums squares 1 red and 1 yellow (medium sized)
  • Snow peas 100g (small packet)
  • Salt To taste


Method

  1. Prepare your ingredients in advance: dice chicken thighs and chop veggies in the shape of your choice
  2. In a deep pan (easier with non-stick pan with a lid), add 2 tablespoons of extra virgin olive on medium heat, add lime & lemongrass paste and sauté for a minute as it caramelises
  3. Add chopped birds eye chilli and mix with the paste
  4. Add the coconut milk and mix well with the paste by stirring and bring the mixture to a gentle rolling boil
  5. Add stock/hot water (both works) and mix well into the sauce and bring to boil and then drop heat to a simmer
  6. Squeeze lime juice, add sugar and taste (if using water, add salt to taste) - you can adjust quantities of these ingredients to your taste
  7. Stir in diced chicken thighs and mix well into the sauce, let it simmer on medium heat for 15-20 minutes, with pan covered with a lid
  8. Mix vegetables into the sauce and stir, simmer for 2 minutes more and turn heat off
  9. Garnish with chopped coriander leaves, cover with lid and set aside for 5-10 minutes before serving with rice

 

CHICKEN & MINTed PEA KEDGEREE WITH GINGER & ZEST OF ORANGE


CHICKEN MINTed PEA KEDGEREE WITH GINGER ZEST OF ORANGE

 

Ingredients

  • Diced chicken thighs (trim off skin and fat) 400-450g
  • Basmati rice 2 cups
  • Waikare Kitchen Ginger & Zest of Orange Paste 200g (1 pot)
  • Chicken or vegetable stock 4 cups
  • Peas 1 ½ cups
  • Mint 5 leaves chopped
  • Extra virgin olive oil 2 Tbsp

Dressing ingredients

 

  • Extra virgin olive oil 2 Tbsp
  • Chopped coriander leaves ¾ cup
  • Fresh orange zest ½ orange (1 tsp)
  • Fresh orange juice squeezed ½ orange
  • Finely chopped de-seeded birds eye chilli 1 x med heat
  • Salt To taste
  • White wine vinegar or lemon juice 1 Tbsp


Method

 

  1. Add all the ingredients for the dressing into a bowl, mix well and set aside
  2. On medium heat, sauté ginger & zest of orange paste in 2 tablespoons of extra virgin olive oil for 1 minute. The paste will start caramelising
  3. Add the diced chicken and mix well into the paste until the chicken is well coated. Cook for 7-10 minutes, stirring at regular intervals so the paste or chicken doesn’t stick to the bottom of the pan
  4. Add the rice and mix well with the chicken and paste, ensuring the all the rice is also well coated with the paste
  5. Add stock, season generously with salt and mix well. Cover the pan with a lid and cook on low/medium heat for 15-20 minutes as the rice cooks and absorbs the stock
  6. Stir the contents of the pan at regular intervals ensuring the contents don’t stick or burn. When the rice is al dente, (almost cooked), add peas and mint and mix well into the rice. Cover with lid and cook for a further 5 minutes on low heat
  7. The stock should be fully absorbed at this point and the rice well cooked. Turn heat off
  8. Pour dressing all over the Kedgeree and mix well, Cover lid and leave for 5 minutes before serving
  9. Serve with a crunchy raw salad with seasoned natural yoghurt, or eat on its own

 

FRESH FISH POACHED IN LIGHT & FRAGRANT TOMATO TAMARIND SAUCE


FRESH FISH POACHED IN LIGHT FRAGRANT TOMATO TAMARIND SAUCE

 

Ingredients

  • Fillet of firm fish of your choice 10 - 12 Fillets (200g per fillet, 2 fillets per person)
  • Waikare Kitchen Tomato & Tamarind Paste 200g (1 pot)
  • Coriander leaves and stems ¾ cup chopped
  • Fish or vegetable stock 600ml
  • Zest of lemon ½ small
  • Lemon juice ½ small
  • Extra virgin olive oil 2 Tbsp
  • Salt to taste


Method

  1. In a large saucepan, on medium heat add extra virgin olive oil and heat
  2. Add the caramelised tomato and tamarind paste to saucepan, sauté and caramelise the paste for about 2 minutes, constantly stirring. (Do not burn the paste, so watch the heat)
  3. Add in lemon zest and mix well
  4. Slowly pour in the fish stock (or vegetable stock) and mix well into a sauce
  5. Squeeze in lemon juice and bring sauce to a boil, add salt to taste (taste sauce and adjust salt or lemon juice as required)
  6. Drop the heat to simmer, lay the fish fillets into the sauce ensuring it is evenly spread across the pan and covered by the sauce
  7. Place lid over the saucepan and simmer for 3 minutes maximum, turn the heat off, stir in the chopped coriander and place lid over saucepan
  8. Leave lid on for 4-5 minutes, letting the fish poach and absorb the flavours of the sauce
  9. Serve with basmati rice


Pumpkin & Mushroom Risotto


Pumpki n Mushroom Risotto

 

Ingredients

  • Arborio rice 1 cup
  • Waikare Kitchen Ginger & Zest of Orange Paste (or Lime and Lemongrass) ½ pottle
  • Onion chopped 1 small
  • Diced pumpkin 2 cups
  • Sliced mushrooms of your choice (porcini is nice) 1-2 cups
  • Hot stock (of your choice) 3-4 cups
  • Seasoning and stacks of basil for garnishing
  • Butter 15g
  • Extra virgin olive oil 2 Tbsp
  • Parmesan cheese (grated - as much as you desire)


Method

  1. Saute onions with olive oil and butter mix over moderate heat for 2 minutes, add cooking paste and caramelise for a minute
  2. Add rice and cook for a further 2 minutes, mixing continuously until rice is well coated and glossy
  3. Stir in pumpkin and mushrooms and mix well
  4. Add 1 cup of hot stock at a time and stir regularly until all the stock is absorbed. R epeat until you have used all the stock and the rice cooked and tender
  5. Season, garnish and serve with remaining ingredients

 

SWEET PUMPKIN & SUN BLUSHED TOMATOES DELIGHT


Ingredients

  • Diced fresh pumpkins 600g (½ a medium sized pumpkin, dice into 3cm cubes)
  • Extra virgin olive oil 2 Tbsp
  • Waikare Kitchen Tomato & Tamarind Paste 2 Tbsp (generous)
  • Sun blushed tomatoes 60-70g
  • Salt 1 tsp or to taste
  • Coriander leaves ½ cup chopped for garnish
  • Lemon juice 2 Tbsp
  • Vegetable stock or water 100ml


Method

  1. Place nonstick pan / pot on stove on medium heat, add extra virgin olive oil and heat gently
  2. Add caramelised tomato and tamarind cooking paste and sauté for approximately 1 minute
  3. Add in pumpkin cubes, stir and mix well into the paste for 1-2 minutes
  4. Add in sun blushed tomatoes, lemon juice and mix well for another minute
  5. Add vegetable stock or water, salt and mix well
  6. Cover with lid and cook for 10-12 minutes, stirring every 3-4 minutes so that pumpkin and spices don’t burn
  7. Once stock has reduced and pumpkin softened, turn heat off
  8. Add chopped coriander garnish and mix well and serve

Enjoy with hot rotis or tortilla wraps, with natural yoghurt and crunchy green salads.

Can be used as a dip by blending mixing with a dash of cream & parmesan cheese or coconut cream or sour cream.

 

BAKED AUBERGINE & SWEET CHERRY TOMATO INDULGENCE


SWEET PUMPKIN SUN BLUSHED TOMATOES DELIGHT

 

Ingredients

 

  • Fresh aubergine (eggplant) 2 large ones (combined weight of 550-600g)
  • Fresh sweet cherry tomatoes 7-10 plump, ripe and firm, cut in quarters
  • Salted butter 50g
  • Extra virgin olive oil 3 Tbsp
  • Waikare Kitchen Tomato & Tamarind Paste 1 Tbsp (generous)
  • Flaky sea salt To taste
  • Small red onion 1 finely chopped
  • Basil or coriander leaves ½ cup chopped (both herbs work)

Method

 

  1. Prick each aubergine in several places with a fork or sharp knife and place on a baking sheet
  2. Bake the aubergine at 220°C for about 30-35 minutes or until the skin is wrinkled and the flesh feels soft
  3. Set the aubergine aside until cool enough to handle (give it 5 minutes)
  4. Peel the aubergine, discarding the skin, retain the flesh and chop the aubergine coarsely with a sharp knife
  5. In a nonstick frying pan, heat & melt butter, add caramelised tomato and tamarind cooking paste and sauté for about 1-2 minutes
  6. Add chopped aubergine, mix well and cook for 3 minutes or until moisture reduces
  7. Add chopped cherry tomatoes and mix well – Turn the heat off and pan off the stove
  8. Add extra virgin olive oil, salt and chopped basil (or coriander) and mix well

Enjoy with wraps, or toasted ciabatta bread.

To make a dip: Add ¼ cup finely grated parmesan cheese, 1½ Tbsp lemon juice, 1 de-seeded and finely chopped fresh green birds eye chilli to the mixture (cooked aubergine without tomatoes). Put into a blender and blend to a smooth consistency. Add in some fresh chopped cherry tomatoes and mix well.

 

SUCCULENT MEATBALLS IN A COCONUT TOMATO SAUCE


SUCCULENT MEATBALLS IN A COCONU T TOMATO SAUCE

 

Ingredients

 

  • Premium beef mince (or mince of your choice) 500-600g
  • Waikare Kitchen Tomato & Tamarind Paste 4 Tbsp
  • Chopped tomatoes 1 can
  • Coconut milk 125ml
  • Basil or coriander leaves chopped 2 Tbsp
  • Salt to taste
  • Vegetable stock 200ml
  • Soft brown sugar 1 tsp (optional)
  • Vegetable oil 3 Tbsp

Method

 

  1. In a mixing bowl, add 2 tablespoons of tomato & tamarind paste to mince, season generously with salt and mix well
  2. Make into medium sized meatballs (set aside for a few minutes whilst we prepare the sauce)
  3. In a pan, sauté 2 tablespoons of tomato & tamarind paste in oil for 1 minute, stir in coconut milk, chopped tomatoes and stock, mix well
  4. Add sugar and salt to taste and let the sauce cook on medium heat for 15-20 minutes (stirring at regular intervals) until it comes to a boil, turn heat down and let the sauce simmer
  5. In a separate shallow non-stick pan, heat oil and shallow fry meatballs until it starts caramelising or browning on the outside.
  6. As meatballs are browned, add them into the simmering sauce until all meatballs are done
  7. Simmer for further 5-10 minutes and turn heat off, add/mix in chopped basil or coriander and cover with lid
  8. Leave for 10-15 minutes and serve with rice or pasta of your choice

 

ROAST LAMB WITH CHARGRILLED BABY POTATO & SPINACH SALAD


ROAST LAMB WITH CHARGRILLED BAB

 

Ingredients

  • Leg of lamb, boned and butterflied 500-600g
  • Waikare Kitchen Tomato & Tamarind Paste 200g
  • Coriander chopped 2 Tbsp
  • Mint leaves chopped 2 Tbsp
  • Basil leaves chopped 3 Tbsp
  • Olives pitted, black or green 150g
  • Baby potatoes 200g
  • Baby spinach leaves 1 bag
  • Salt 1 tsp
  • Natural yoghurt 4 Tbsp (+ 2 Tbsp optional for use in marinade)

Method

 

  1. Pre heat oven to 220°C.
  2. Mix the tomato and tamarind paste together with the coriander, lemon juice, basil, olives, salt and yoghurt (optional).
  3. Lay the leg of lamb out with skin side down and rub the paste generously all over. R oll the leg up and tie using a string. Rub any remaining paste all over the outside of the lamb and let it marinade for 4-6 hours or overnight to allow all the meat to tenderize and flavours to infuse. (You can cook straight away also).
  4. Place lamb in a roasting tray, season well and place into the oven. Cook for 20 minutes at 220°C and then a further 30 minutes at 180°C. Rest 15 minutes.
  5. While the lamb is cooking put your potatoes on, start them in cold salted water bring to the boil and then simmer for 20 minutes or until you they feel soft. Let them cool a little and then cut them into halves.
  6. Take the lamb from the oven and test by piercing it with a metal skewer through its thickest part. The juices that come out should be slightly pink but not red. If they are red then pop it back in the oven a further 10-15 minutes and check again. Otherwise remove from oven and allow to rest 15 minutes.
  7. On the BBQ or griddle pan char-grill your potatoes and set aside in a large bowl.
  8. To the potatoes add yoghurt, basil, mint and toss gently, season with salt or bit of lime juice.
  9. Carve the lamb in thick slices (drizzle some of the cooking juices over the meat). Place 2-3 slices on each plate and then place a potato salad on top. Garnish with a generous amount of baby spinach leaves and pick a few basil and mint leaves to garnish.

 

Jungle Curry Chicken & Vegetable Pilaf Rice


Ingredients

  • Diced chicken thighs 400-500g
  • Basmati rice 2 cups
  • Waikare Kitchen Jungle Curry Paste 200g (1 pot)
  • Chopped /diced mixed vegetables of your choice 2 cups
  • Extra virgin olive oil (or vegetable oil) 3 Tbsp
  • Chicken stock (or vegetable stock, or water) 4 cups
  • Salt to taste (may not be required if using stock)
  • Chopped coriander / mint leaves mix 1 cup

Method

 

  1. In a large non-stick pan, sauté jungle curry paste in olive oil for 30-45 seconds until sizzling (on medium heat)
  2. Add diced chicken and mix well so that chicken is well coated with the paste. Cook for 5-10 minutes until chicken sealed and well on its way to cooking. (stirring at regular intervals)
  3. Add the basmati rice and mix well for 1-2 minutes, add stock and mix well
  4. Cover the pan with lid and cook on medium heat. Stir at regular intervals ensuring the rice doesn’t stick to the bottom of the pan. This rice will absorb all of the stock as it cooks – approx. 15-20 minutes
  5. When rice is al dente, mix in the vegetables, cover lid and cook for further 2-3 minutes
  6. Turn heat off and let dish rest for 5-10 minutes before serving
  7. Check for seasoning and adjust. Serve with mint/coriander leaves mixed in

This recipe also works well with the Ginger & Zest of Orange or any other flavour of your choice.

 

Lamb Kofta with Ginger & Zest of Orange twist


Lamb Kofta wit h Ginge r Zest of Orange twist

 

Ingredients

  • Lamb mince (25% fat) or pork mince 800g
  • Chopped flat leaf parsley 1 cup
  • Red onion finely chopped 1
  • Waikare Kitchen Ginger & Zest of Orange Paste 4 Tbsp
  • Freshly squeezed orange juice 1 orange
  • Flaky sea salt to taste (2 tsp) season generously


Method

 

  1. Add all ingredients into a large bowl and mix well ensuring all the ingredients are well combined
  2. Using generous tablespoons of the mixture, shape and mould into mini sausage shapes, set aside
  3. Heat BBQ grill or griddle or oven (200°C)
  4. Cook koftas on BBQ or griddle for 5-7 minutes, turning occasionally until cooked. Alternatively bake in hot oven (200°C) for 15 minutes
  5. Serve with Israeli couscous salad & mint yoghurt dipping sauce or any other dipping sauce or your choice

This recipe also works well with Lime & Lemongrass cooking paste.

 

Jewelled rice and lentil kedgeree


Jewelled rice a nd le ntil

 

Ingredients

  • Basmati rice washed 1 cup
  • Extra virgin olive oil 3 Tbsp
  • Split mung beans (no husks) washed 1 cup
  • Vegetable stock or water 500ml
  • Waikare Kitchen Ginger & Zest of Orange (or any other flavour) cooking paste 100g (½ pot)
  • Fresh beetroot julienne ½ cup
  • Carrots julienne (finely chopped sticks) ½ cup
  • Spring onions finely chopped ½ cup
  • Finely chopped mint & coriander 1 Tbsp each
  • Flaky sea salt (to taste) 1 tsp
  • Orange juice mixed with 1 Tbsp of olive oil & 1 tsp flaked chillies 1 orange
  • Finely chopped apricots, dates and toasted almonds flakes (optional) 2 Tbsp

Method

 

  1. Soak washed rice and lentils for 30-40 minutes
  2. In a non-stick pan, heat oil on medium heat, add ginger & zest of orange paste and sauté for 2 minutes activating the aromatic spices
  3. Add rice and lentils (drained) to pan, mixing well with the sautéed paste. Stir for 1 minute, add vegetable stock and bring to boil
  4. Reduce to a simmer and cook for 20-25 minutes with lid on, stirring occasionally until rice and lentils are tender
  5. Once tender, stir in remaining ingredients and turn heat off. Check for seasoning and adjust
  6. Turn heat off and let dish rest for 5-10 minutes before serving
  7. Check for seasoning and adjust. Serve with mint/coriander leaves mixed in

 

Thai inspired light and flavoursome yellow jungle curry


Ingredients

  • Waikare Kitchen Jungle Curry Paste 100g (½ pot)
  • Coconut milk 1 can
  • Chicken stock or vegetable stock 3 cups
  • Medley of freshly chopped vegetables 2-3 cups (1 red pepper, 1 large carrot, 1 zucchini, broccoli florets etc)
  • Diced chicken thighs 500g
  • Salt to taste
  • Freshly chopped coriander for garnish
  • Extra virgin olive oil 2 Tbsp

Method

  1. In a non-stick pan on medium heat, sauté cooking paste with olive oil until sizzling, add coconut milk and mix well
  2. Add chicken / vegetable stock to make a sauce, stirring and mixing well. Bring to boil and then let the sauce simmer. Season to taste. Add any other ingredients you like to flavour the sauce further (chilli, lemon juice)
  3. Add chicken and mix well, cook on medium heat for up 15 minutes and add medley of vegetables and simmer for a further 5 minutes and turn heat off
  4. Garnish with fresh coriander and adjust seasoning as required. Serve with rice or enjoy on its own

 

For more recipes and fun stuff follow us on FacebookTwitter or Instagram.

Don't forget to sign up for our e-newsletter for specials, new products, articles and more delivered right to your inbox!

Share