Displaying items by tag: Recipes

Lemon & Chilli Pork Slices

Friday, 17 August 2012 00:23

Ingredients

1.5 kg pork belly
225 g RAPS magic marinade Lemon and Chilli
(Use at 15%)
RAPS Lemon Pepper (enough to coat)
200 g Sage & onion stuffing mix
Wooden skewers

Method

Bone and derind the pork belly. Mix RAPS Magic Marinade Lemon & Chilli and Sage & Onion Stuffing Mix. Open up the belly through the seam and place stuffing in the middle. Roll and skewer. Coat the outside with RAPS Lemon Pepper.

Pork & Mushroom Parcels

Friday, 17 August 2012 00:48

Ingredients

150g        Boneless Pork Loin
2 Slices    Streaky Bacon
1              Mushroom Sliced
10 - 15g    RAPS Spiced Oil Mushroom (10%)
RAPS Royal Herbs (to sprinkle)
Wooden Skewers

Method

Cut loin into 10cm x 5cm slices. Slice into the top of the loin, fill with the RAPS Spiced Oil Mushroom and the fresh mushroom.
Cover with a slice of bacon and secure with a wooden skewer. Sprinkle the bacon with RAPS Royal Herbs.

Italian Meatballs

Friday, 17 August 2012 00:51

Ingredients

3 kg minced Pork, Lamb or Beef
1 Sachet RAPS Marifix Toskana
300g RAPS Meat Ball Seasoning
4 Tins Chopped Tomatoes
2 Onions finely chopped

Method

Mince meat. Add RAPS Meatball Seasoning and onion (see pack) Form into meatballs. Mix RAPS Marifix Toskana with 4 tins of chopped tomatoes to coat meatballs.

Beef Olives

Friday, 17 August 2012 00:58

Ingredients

Topside of Beef, portioned into
120g - 150g (cut thin)
8g RAPS Magic Marinade Rosemary
20g Sausage Meat or Stuffing
RAAPS Royal Herbs

Method

Thinly cut topside, Place stuffing mix or sausage meat in the centre. Roll up. Coat with RAPS Magic Marinade Rosemary. Dip both ends in RAPS Royal Herbs.

Rosemary & Garlic French Trimmed Lamb Cutlets

Friday, 17 August 2012 01:01

Ingredients

6       Lamb Cutlets
5%       RAPS Magic Marinade Rosemary
5%       RAPS Magic Marinade Kiev
6        Slices Streaky Bacon
6        Cherry Tomatoes

Method

French trim the lamb. Mix RAPS Magic Marinade Rosemary and RAPS Magic Marinade Kiev 50/50 and coat edges. Wrap with streaky bacon. Place cherry tomatoes on bone.

Fruity Lamb

Friday, 17 August 2012 01:04

Ingredients

1       Lamb Middle Neck Fillet
2.5%       RAPS Magic Marinade Lemon & Chilli
2.5%       RAPS Magic Marinade Mint
Handful of Dried Apricots
1 Green Apple Sliced

Method

Make an incision down the length of the neck fillet. Brush the inside with the marinade mix. Place a row of apricots and apple into the incision. Secure the fillet with elasticated roasting bands. Brush outside with marinade mix.

Chicken Surprise

Friday, 17 August 2012 01:07

Ingredients

1 kilo Chicken Fillet
Olives (black)
100g Verstegen World grill olive black
Verstegen Bamboo sticks looped 95mm

Method

Portion the fillet at approx 90 gram and carve open like an envelope.
Stuff the fillets with 3 black olives.
Close the fillet with the Bamboo sticks looped.
Marinate the outside of the fillets with World Grill Olive Black.

Lemon & Chilli Wok

Friday, 17 August 2012 01:11

Ingredients

2kg       Strips of Chicken, Pork or Turkey
300g       RAPS Magic Chicken Marinade Lemon & Chilli
1       Small White Cabbage (Drumhead) thinly sliced
2       Carrots Julienne / matchsticks
1       Onion sliced
2       Courgettes sliced
1 Red Pepper, 1 Green Pepper sliced

Method

Marinate meat in RAPS Magic Marinade Lemon & Chilli/ Cut cabbage into thin slices. Julienne carrots. Slice onion and courgettes. Mix with meat.

Cajun Crusted Salmon

Friday, 17 August 2012 01:16

Ingredients

1kg        Salmon Darne
35g       Gaynors Cajun Blend
2g       Gaynors Decor France

Method

Cut the salmon darnes into 125g portions
Place the cajun blend in a flat tray
Press each side of the salmon darne into the Cajun blend
Portion into trays and sprinkle with Decor France
Place in a pre-heated oven and cook for 10 mins at 180•C

Goes well with Salad, Roasted Potatoes or a light cream sauce