Mustards & Harissa

MUSTARDS & HARISSA

MUSTARDS available in 2.5 kg tubs

Mustards have been used since early Roman days, originally to mask and disguise the flavour and taste of foods. Now however, it takes pride of place in our condiments pantry and is used not only as a flavouring on its own, but also to add taste to sauces, relishes, mayonnaise, vinaigrettes and casseroles. Handmade mustards mellow with age, and there’s no better way to add zing to your jacket potatoes, steaks, cold meats, salads, cheeses and sandwiches.

HERB & GARLIC MUSTARD
This is a smooth mustard blended with garlic and fragrant herbs, such as tarragon, oregano and thyme. A great condiment to use on chicken fillet burgers, or for adding flavour to a cream sauce.

SUN DRIED TOMATO MUSTARD
A thick seeded mustard blended with sun dried tomatoes and seasonings. This mustard has a distinctive bold flavor and lovely crunchy texture that makes it ideal for barbecued steaks and for flavouring cream sauces.

SWEET ORANGE MUSTARD
This is a velvety smooth mustard with strong orange flavour that is sensational with chicken and pork, and can be used to make a zesty orange vinaigrette.

HARISSA CHILLI PASTES available in 2.2 kg tubs

Christopher Columbus changed the course of our culinary history forever when he discovered the Americas and the glorious chilli!!! Now, chillies are used to enhance bland food, disguise the sometimes questionable, and challenge the taste buds of mankind.

JALAPENO HARISSA
Harissa is usually made from minced red chillies, but by using Jalapenos we have created a uniquely flavoured chilli paste. Jalapenos are fantastic chillies to go with seafood, chicken and of course, any Mexican dish.

NUCLEAR HARISSA
This Harissa is for our die hard chilli fans. Please treat this with the utmost respect and the caution it deserves, and use it only very sparingly.

TRADITIONAL HARISSA
This is a great Harissa to use for flavouring Moroccan or Middle Eastern recipes, but can also be used wherever your recipe calls for chopped or minced chillies.

WARNING: Hot to INTENSELY HOT chillies and chilli oils are used in the manufacture of Sticky Fingers Harissa. Use sparingly in the first instance, and do NOT allow contact with eyes, nose or other sensitive body parts.

SERVING SUGGESTIONS - MUSTARDS

GLAZE FOR MEATS
Mix together 2 tablespoons Herb & Garlic Mustard, 1 tablespoon soy sauce and 1 tablespoon of oil. Spread over steak, lamb or pork. Place in greased ovenproof dish and bake till done.

GLAZE FOR CHICKEN
Mix together 2 tablespoons Sweet Orange Mustard, 1 tablespoon soy sauce and 1 tablespoon of oil. Spread over chicken, then place in greased ovenproof dish and bake till done.

HAM & MUSTARD DARIOLES
Pre-heat oven to 190degC. Mix together 2 eggs and 1 tablespoon of Sun Dried Tomato Mustard. Stir in 100gr of finely chopped smoked ham, 4 tablespoons Panko breadcrumbs, 150ml cream and 1 tablespoon of chopped parsley. Divide mixture between 4 greased dariole moulds to 2/3 full. Stand moulds in baking dish, pour water in to halfway up the moulds. Bake for 30-45mins or until set.

QUICK MUSTARD RELISHES FOR BURGERS
Relish 1: Mix together well, 1 chopped tomato, ½ chopped green capsicum, 6 tablespoon crushed pineapple, and 1 tablespoon of Sweet Orange Mustard.
Relish 2: Chop and dry fry 2 rashers of chopped rindless bacon. Cool, then mix well with 6 tablespoons of mayonnaise, 2 tablespoon Sun Dried Tomato Mustard and 1 tablespoon of chopped spring onion.

HONEY MUSTARD VEGETABLES
Pre-heat oven to 190degC. Peel and julienne 700gm of mixed carrots, swedes and parsnips. Heat 3 tablespoons of oil in an ovenproof dish, then add vegetables. Mix together 2 tablespoon Herb & Garlic Mustard and 2 tablespoon honey. Add to vegies and toss to coat. Cover with Alfoil and bake for about 30 - 40 minutes. Drizzle with plain yoghurt before serving.

STUFFED MUSHROOMS
Ingredients: 6 large mushrooms, 1 finely chopped onion, 1 tablespoon oil, 1 tablespoon chopped parsley, 2 tablespoon Sun Dried Tomato Mustard, 4 tablespoon fresh breadcrumbs, 1 tablespoon oil for basting. Pre-heat oven to 180 deg. Trim stalks from mushrooms and place in greased baking dish. Fry onion for 5 mins then mix together with parsley, mustard and breadcrumbs. Fill mushroom caps with mixture and dob with butter. Brush with oil and bake for 25 mins.

MUSTARD SAUCE
Melt 100gr of butter and stir in 50gr of plain flour. Stir over low heat until the mixture forms a smooth paste. Gradually stir in 500ml of milk, stirring constantly. When thick and smooth, stir in 1 tablespoon of either Herb & Garlic Mustard or Sweet Orange Mustard, depending on what you want to serve it with.

SERVING SUGGESTIONS - HARISSA

CHILLI
Use your favourite Sticky Fingers’ Harissa wherever recipes call for minced or chopped chillies.

DRESSINGS
Mix ½ teaspoon of your favourite Sticky Fingers’ Harissa with sour cream to top jacket potatoes, or with Aioli to mix through potato, pasta or rice salads.

SAUCES
Add a small dollop of your favourite Harissa to gravies or sauces to give an extra kick.

VINAIGRETTES & DIPS
Add Sticky Fingers Harissa to vinaigrettes or dips to add a very special bite.

CHILLI CROQUETTES
Mix together 1 cup cooked rice, 50gr finely grated carrot, 50gr minced onion, 50gr finely chopped mushroom, 1 egg, salt to taste, and 1 teaspoon of Traditional Harissa. Blend together well. Shape into small balls and flatten slightly. Coat in plain flour, then dip in beaten egg and finally coat well with Panko breadcrumbs. Chill for an hour or two. Shallow pan fry and serve as a side dish with your meal.

FISH MARINADE (for raw fillets)
Mix together 200ml each of fresh lime and lemon juice, 2 cloves crushed garlic and 1 teaspoon of Jalapeno Harissa. Place thin slices of raw fish in a flat dish and pour the marinade over. Cover and chill for 8 hours or overnight to allow the marinade to “cook” the fish. Drain the fish well, saving the marinade, and lay the fish on a fresh green salad. Mix 75gr coconut milk powder with the saved marinade and stir until thick and creamy. Pour over the fish and salad, and serve.

CRAB STUFFED AVOCADO
Halve 2 avocados, remove pits and scoop out the flesh. Chop the flesh well, then mix with 50gr sour cream, a teaspoon Jalapeno Harissa and 100gr flaked crab meat. Mix together well and pile back into the avocado shells. Top with sprigs of fresh continental parsley to serve.

CHILLI COCONUT FRITTERS
Blend together 75gr rice flour, 75gr coconut milk powder, 75gr cooked rice, 1 egg, ½ teaspoon turmeric, 50ml fresh lime juice, 1/2 teaspoon Traditional Harissa, 1 teaspoon salt. Blend until it forms a very thick batter. Drop spoonfuls of the batter into hot oil and fry until crisp and golden. Drain well and serve as party nibbles or as a side dish.

NUCLEAR GAZPATCHO
Add to your blender 425gr canned crushed tomatoes, 1 small onion, 4 cloves garlic, ½ green capsicum (de-seeded), ½ small Lebanese cucumber (de-seeded), 1/2 teaspoon Nuclear Harissa, 20ml oil, 200ml dry white wine, 1 teaspoon salt. Blend well till mixture is thick and pourable. Chill well before serving in bowls garnished with tortilla chips.

CHILLI DIPPING SAUCE - for spring rolls
Blend together 10ml fish sauce, 40ml fresh lime juice, 2 teaspoons of Traditional Harissa, 25gr brown sugar and 10ml soy sauce. Mix together well and use for dipping spring rolls or wontons.

CHILLI CHICK PEAS
Heat 1 tablespoon each of oil and butter, and fry 1 clove crushed garlic and 1 teaspoon Traditional Harissa for a minute or two. Add a can of drained chick peas and ½ teaspoon salt. Toss together well till hot. Serve as a side dish or with toasted Nan bread as a snack.

CHEESE & JALAPENO TORTILLAS
You will need: 8 corn tortillas, 1 small onion finely chopped, 2 teaspoons Jalapeno Harissa, 50ml oil, 150gr grated cheddar cheese. Gently fry the onion with 1 clove crushed garlic and Jalapeno Harissa in a little of the oil till softened. Drain and reserve. Add remaining oil and fry each tortilla until golden. Drain and keep warm. Arrange the fried tortillas on baking trays and sprinkle with the onion mix then grated cheese. Grill on a high heat until the cheese melts. Stack the tortillas, cut into wedges and serve.

POTTED CHILLI PRAWNS
Melt 25gr butter in a pan and toss in 600gr of small cooked prawns, black pepper, ½ teaspoon of Nuclear Harissa, and salt. Toss over a moderate heat for 3 minutes. Add 30ml of pouring cream, mix well then pack mixture into individual ramekins. Gently heat the rest of the butter, and pour over the contents of the ramekins. Chill overnight and serve with toast triangles and lemon wedges.

CHILLI POTATOES
Prick the skins of 250gr of chat potatoes and place into a glass bowl. Add 20ml of oil, 1 teaspoon each of Traditional Harissa, smoked paprika, ground cumin and salt. Toss together well. Spread potatoes over a baking tray and bake in a pre-heated oven at 200 deg C for about 40 minutes.

CHICKEN JALAPENO QUESADILLAS
You will need: 4 tortillas, 200 gr shredded, cooked chiken, 200gr grated cheddar, 2 teaspoons Jalapeno Harissa, ½ teaspoon salt. Mix together the chicken, cheese, Harissa and salt. Spread over half of each tortilla. Fold over. Heat some butter in a heavy pan and when hot, fry each quesadilla on both sides till golden and crisp. Serve with a fresh green salad for a quick and easy meal.

CHILLIHEAD SALSA
Combine 2 teaspoons of Nuclear Harissa (or as much as you dare), 1 chopped onion, 1 teaspoon each of minced garlic and ginger, into a blender and process till finely chopped. Add 400gr of chopped fresh tomatoes, salt, black pepper, 1 teaspoon brown sugar, and 30ml oil, and process till smooth. Serve with corn chips.

BE INVENTIVE WITH

MUSTARDS & HARISSA