RELISHES & PICKLES available in 2.2 kg, 5.5 kg & 11 kg tubs
A delicious blend of asparagus and selected spices that goes particularly well with white meats and tasty cheeses. Spread Asparagus Pickle over a fresh roll and top with shaved ham for a delicious lunchtime treat.
ATOMIC CHILLI (very hot)
An intense chilli experience. What more can we say - this TRULY lives up to the name. Serve with steaks or add to any chilli meal to give a lot of extra heat.
BABUSHKA’S BEETROOT RELISH
Fresh beetroot, simmered with tasty spices, horseradish and wasabe - great with roast beef. For a quick lunchtime treat, spread a fresh roll with Danish feta or cream cheese and pile high with Beetroot Relish.
BALSAMIC ONION RELISH
A sensational spread for home made hamburgers and steak sandwiches. Also tastes fantastic on a fresh, crusty roll with a sharp tasty cheese.
CURRIED APRICOT RELISH
Plump dried apricots are simmered with onions, peppers, white vinegar and spices. The result is an aromatic, flavoursome relish that suits all seafood, poultry and pork.
A sensational chutney brimming with fragrant spices, that marries well with chicken, pork, beef and seafood. Great served on the side of curries with rice.
PINEAPPLE, LIME & COCONUT
An exotic blending of pineapple, shredded coconut and fragrant Thai spices that goes well with pork, seafood, poultry and strong flavoured cheeses
A lovely old fashioned fruit chutney - goes brilliantly with lamb, beef or cheese. Make a quick Ploughmans’ lunch by serving thickly sliced cheese, fresh crusty bread and a big dollop of Ploughmans’ Pickle.
ROASTED RED PEPPER & CHILLI
Fire roasted red peppers with a bite of chilli – makes a wonderful dip or accompaniment to grilled meats, seafood and poultry. Sensational with cream cheese.
SPICY PLUM & GINGER
An exciting blend of dark blood plums, ginger and delicate spices ensures this relish will do justice to all meats as well as strong flavoured cheddar cheese.
SWEET CHILLI SALSA (mild)
A soft mild chilli relish to compliment any meats or cheeses. Makes a tasty topping for jacket potatoes or can be gently warmed for use with steaks instead of gravy.
Full of the flavours of ripe Italian tomatoes and a hint of spices. Great on baked potatoes in the jackets, with cold meats and cheeses, and in sandwiches & burgers.
SERVING SUGGESTIONS - RELISHES & PICKLES
Relishes and Pickles offer a whole new dimension to the foods we prepare and serve.
They are the ideal partner for cold meats and cheeses, either on the plate, or to add extra flavour in sandwiches, fresh rolls and wraps. Relishes are traditionally served as an accompaniment to hot meals such as curries, rice dishes and casseroles, but they can also be gently heated and paired with roast chicken, lamb, beef or pork. Whenever you have a barbecue, be sure to offer your guests a variety of relishes instead of the usual tomato sauce. Relishes can also be used as dips with the addition of softened cream cheese or yoghurt, or just piled into a bowl straight out of the jar, and served with Lebanese bread, corn chips and crackers, or vegetable sticks.
So maybe we can help you look at the humble jar of relish in your pantry in a new light. Go and experiment and enjoy.
HAM & ASPARAGUS CREPES
Sift 1.5 cups of plain flour and a pinch of salt into a mixing bowl. Make a well and pour in 3 lightly beaten eggs and ½ cup milk. Beat together well. Add 1 tablespoon melted butter and 1 cup milk. Beat till mixed. Let the mixture stand for an hour before using. Grease a flat pan and when hot, pour in enough batter to swirl and cover the bottom of the pan. Cook both sides till golden. Spread each crepe with Asparagus Pickle, top with slices of shaved ham and a sprinkling of chopped asparagus. Roll up each crepe and place into a greased baking tray. Top with shredded Swiss cheese and bake in moderate oven until the cheese melts.
ATOMIC CHILLI PIZZA - ONLY FOR LOVERS OF VERY HOT CHILLI
Mix together ¼ cup tomato pasta sauce and ¼ cup of Atomic Chilli and spread over a ready made pizza base. Sprinkle over your favourite toppings : salami, olives, anchovies, mushroom, capsicums, whatever. Cover with a mixture of grated tasty parmesan and mozzarella cheeses. Bake in a hot over for 15 minutes or so.
SIZZLE STEAK WITH BEETROOT & HORSERADISH
Buy thinly sliced sizzle steaks. Sear in a very hot pan. Toast thick slices of bread, spread with a little horseradish cream and top with the seared steaks. Smother with Babushka’s Beetroot Relish and top with sliced tomatoes and lettuce.
BALSAMIC ROAST BEEF TARTS
Trim crusts from slices of bread and flatten with a rolling pin. Grease a muffin tray and line each hole with a bread slice. Brush with beaten egg and bake in a hot oven for 10 minutes or till golden. Shred some shaved roast beef and put a spoonful into each bread case. Top with a spoon of Balsamic Onion Relish and crumble some feta cheese over. Pop back in the oven and bake a further 5 – 10 minutes.
PORK & PINEAPPLE BURGERS
Blend together 750 gr lean minced pork, 1 minced onion, a can of minced water chestnuts, minced green and red capsicums, 1 egg, ½ cup of Pineapple, Lime & Coconut Relish and a cup of fresh breadcrumbs. Hand mix together well. Form mixture into patties and roll in sesame seeds. Chill for an hour or two. Pan fry the patties and place into toasted hamburger buns. Top with a pineapple slice and your favourite salad.
Mix 750 gr lean minced lamb with one minced onion, a cup of breadcrumbs and a beaten egg. Form into small meatballs and chill for an hour or two. When ready, pan fry the meatballs, drain and set aside. Sauté one chopped onion, one chopped red or green capsicum, garlic and ginger, till tender-crisp. Stir in a cup of apple juice and ½ cup of Ploughman’s Pickle. Simmer till thickened. Toss in meatballs and stir till hot. Serve with pasta or steamed rice.
RED PEPPERS & CHILLI HOT DOGS
You will need 4 sheets puff pastry, 4 hot dogs, 1 chopped onion, 4 rashers rindless bacon finely sliced, ½ chopped capsicum, ½ cup sliced mushrooms, crushed garlic to taste, grated cheese. Sauté bacon till lightly cooked, add onion, capsicum, mushrooms and crushed garlic and continue cooking till tender. Let cool. Spread each pastry sheet with Roasted Red Pepper & Chilli Relish, put a hot dog on each and cover with the bacon mixture. Sprinkle grated cheese over. Roll up the pastry, tucking in the ends. Place on greased baking tray and brush with melted butter or beaten egg. Bake in a moderate oven till puffy and golden brown.
SPICY PLUM & GINGER PORK
Sear thinly sliced pork strips and set aside. Saute onion, garlic and ginger for 5 minutes. Add the pork, along with your choice of Chinese vegetables and cook for 5 minutes. Add ½ jar of Spicy Plum & Ginger Relish with ½ cup water. Cook, stirring till a little thickened. Serve with rice noodles.
SWEET CHILLI SALSA ROULADE
You will need 2 – 3 sheets thawed puff pastry, 4 rashers rindless bacon chopped, 1 chopped onion, ½ cup chopped mushrooms, grated cheese.
Quickly sauté the bacon, onion and mushrooms. Let cool. Spread each pastry sheet with Sweet Chilli Salsa, then cover with the bacon mixture. Roll up tightly (like a Swiss roll) and cut into 1” slices. Place on a greased baking tray and sprinkle grated cheese over the tops. Bake in a moderate oven till browned.
1 kg lean pork and veal mince, 1 minced onion, 1 cup finely chopped mushrooms, 1 cup fresh breadcrumbs, 2 beaten eggs, grated cheese, tomato slices
Mix together mince, onion, mushrooms, breadcrumbs and eggs. Pack half the mixture into a greased loaf pan, cover with a layer of Tomato Relish and then grated cheese. Pack in the remaining mince. Cover the top with slices of tomato and more grated cheese. Cover with alfoil and bake in a moderate oven for an hour. Remove the alfoil and bake for a further 30 minutes .
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RELISHES & PICKLES
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