Gourmet Foods - Online Recipes

Gourmet Goat Cheese and Sun Dried Tomato Quiche

1 pie crust (rolled-out for pastry)
3 eggs
250 ml 35% cream
250 ml milk
1 pinch each: grated nutmeg, salt and pepper
50 g Brickstone Herbed Sundried Tomato Tapenade
100 g goat cheese

Beat eggs in a bowl. Add cream, milk, Brickstone Herbed Sun Dried Tomato Tapenade, nutmeg, salt, and pepper to taste. Prick pie crust with a fork and oven-bake for 5 minutes at 175°C/350°F. Crumble goat cheese onto bottom of quiche. Pour egg mixture onto goat cheese and oven-bake for 20 minutes at 200°C/400°F. Reduce heat to 160°C/325°F and cook for 15 more minutes. Let stand 5 minutes before serving.

Grilled Vegetable Pot-Stickers with Gourmet Sassy Teriyaki Sauce

1 each zucchini, red bell pepper, yellow squash, Japanese eggplant, red onion
60 ml (¼ cup) Brickstone Extra-Virgin Olive Oil
salt and pepper to taste
20 g(1 tsp.) minced garlic
30 ml (2 tbsp.) Brickstone Balsamic Vinegar
1 package wonton wrappers (7.5 cm x 7.5 cm)
300 ml (1¼ cup water)
30 ml (1/8 cup) soy sauce
125 ml (½ cup) Brickstone Sassy Teriyaki Sauce

Slice vegetables lengthwise. Brush with Brickstone Extra-Virgin Olive Oil and salt and pepper. Grill until just tender, and then dice finely. In a medium bowl, combine garlic and Brickstone Balsamic Vinegar with vegetables; mix well. On a humidified kitchen towel, lay out wonton wrappers. Place small amount of mixture in center. Brush outside edges of wrapper with water. Bring all points to center and press all seams together to close. Bring sauté pan to medium heat. Add oil to coat pan. Sauté pot stickers until light brown on bottom. Add water and soy sauce to pan and cover. Steam until tender, about 2-3 min. Serve with Brickstone Sassy Teriyaki Sauce for dipping. Bonsai!

Goat Cheese Sandwiches with Roasted Peppers & Onion Confit

1 (40 to 50 cm long) baguette
100 g creamy goat cheese
125 ml Brickstone Caramelized Onion Confit
50 g Brickstone Aromatic Herb Tapenade
200 g roasted red peppers, sliced
375 ml arugula leaves

Slice the baguette into 4 equal lengths. Split each piece horizontally. Spread the bottoms with goat cheese and the tops with the Brickstone Aromatic Herb Tapenade. Spoon Brickstone Caramelized Onion Confit over the goat cheese, spreading evenly. Top with roasted peppers and arugula. Set the bread tops on the sandwiches. Makes 4 sandwiches.

Brickstone Gourmet Pizza

1 medium-sized pizza dough
250 ml Brickstone Roasted Red Pepper Tapenade
250 ml Brickstone Artichoke Lemon Paste
150 g goat cheese
50 g Brickstone Aromatic Kalamata Tapenade
1/2 can hearts of palm cut into slices
10 g Brickstone Spicy Herb Pizza Topping

Spread Brickstone Roasted Red Pepper Tapenade onto dough. Crumble goat cheese onto dough and spread Brickstone Artichoke Lemon Paste over it. Add Brickstone Aromatic Kalamata Tapenade, hearts of palm and sprinkle Brickstone Spicy Herb Pizza Topping. Oven-bake pizza at 200°C/400°F for approx. 30 minutes or until dough is ready. Enjoy!

Shiitake Mushroom and Garlic Stuffed Chicken Breasts

4 chicken breasts
100 g grated Swiss cheese
250 ml Brickstone Shitake Mushroom and Garlic Tapenade
4 slices of ham
30 g flour
2 beaten eggs
salt and pepper
125 ml breadcrumbs
10 ml oil
30 g butter

Skin chicken breasts and split open. Spread Brickstone Shitake Mushroom and Garlic Tapenade over opened chicken breasts. Put one slice of ham into each breast. Sprinkle with Swiss cheese. Close breasts and press well. Roll into flour and dip into eggs. Salt and pepper to taste. Cover with breadcrumbs. In an oven pan, heat oil and melt butter, and brown both sides of chicken breasts. Oven-bake for approx. 25 minutes at 160°C/ 325°F. Serve with rice, pasta, or potato.

Mexican Chicken with Pineapple Salsa

4 boneless, skinless chicken breast halves
5 ml (1 tsp.) Brickstone Fiery Chili Pepper Oil
60 ml (¼ cup) tomato paste
10g (1 tsp.) Brickstone Fiesta Fajita Seasoning
1 g (½ tsp.) garlic powder
2 limes
Salt and pepper
Brickstone Fiery Pineapple Salsa for accompaniment

Cut the chicken breast halves lengthwise into 1-cm-wide strips. In a medium bowl, combine the tomato paste, Brickstone Fiesta Fajita Seasoning, garlic powder, and Brickstone Fiery Chili Pepper Oil. Add the chicken strips and stir to coat. Marinate for 10 minutes. Season the chicken strips with salt and pepper and cook in a sauté pan over medium/high heat. Set the chicken strips in a platter, top with the Brickstone Fiery Pineapple Salsa, fan lime wedges around, and serve.

Pork Chops with Old Fashioned Maple Mustard-Pumpernickel Crust

3 slices pumpernickel bread, crusts trimmed
30 g unsalted butter, melted
4 pork chops, each 2.5 cm thick (about 1Kg total)
30 ml vegetable oil
50 g Brickstone Old Fashioned Maple Mustard
Salt and pepper

Preheat the oven to 200 o C/400 o F. Pulse the bread in a food processor until it forms coarse crumbs. Drizzle in melted butter and pulse a few more times to evenly moisten the crumbs. Season the pork chops with salt and pepper. Heat oil over high heat for 1 min in a 30 cm ovenproof skillet. Place chops in skillet and cook until side is browned. Remove skillet from heat and transfer the chops to a plate. Spread Brickstone Old Fashioned Maple Mustard on one side of the chop and then gently press on the breadcrumbs. Return the chops to the pan, crumb side up, put the pan in the oven, and cook until the centres of the chops are slightly firm to the touch or register 63 o C/145 o F on an instant-read-thermometer, 5 to 7 min. Remove skillet from oven and switch the oven temperature to broil. Once ready, put the skillet back just long enough to brown the crumb crust. Serve immediately.

Brickstone Pasta alle Vongole

1 can of minced clams (6 ½ oz)
¼ cup Extra-Virgin Olive Oil
¼ cup white wine
1 cup Kalamata and Aromatic Herb paste
½ cup sliced green onion including green part

Drain the liquid from the clams into a saucepan and reserve clams. To the pan add the Extra-Virgin Olive Oil and the wine bring liquid to a boil and simmer for 5 minutes. Stir in reserved clams, the Kalamata and Aromatic Herb paste and the green onion.
Serve the sauce with ½ lb pasta and sprinkle with freshly grated parmesan.

BBQ Mango and Peach Trout Fillet

15 ml olive oil
1 trout fillet (800g)
125 ml Brickstone Mango and Peach Chutney
1 green onion, minced
10 ml your choice of herbs
the juice of one lemon
 

Preheat BBQ at medium-high heat. Brush olive oil onto one side of a sheet of tin foil. Put trout fillet onto sheet (skin-side down). Spread Brickstone Mango and Peach Chutney onto trout fillet and sprinkle with green onion and herbs. Splash with lemon juice. Do not wrap fish in tin foil (leave open). Put onto BBQ grill and cook from 15 to 18 minutes. Serve with grilled vegetables. Makes 4 delicious portions.

WHITE HOT CHOCOLATE WITH BROKEN CANDY CANES

A mildly mint flavoured white hot chocolate, which picks up the colour from the candy canes. If you find you have broken candy canes, this is a great way to use them up. Place pieces of candy cane between sheets of parchment or wax paper, and smash them with a meat tenderizer or rolling pin. Use either a 35g (1.2oz) mini pouch of White Snowflake Hot Chocolate Mix or 3 heaping teaspoons of mix from a 250 g (8.8 oz) bag and prepare according to package directions. Add 10 ml (2 tsps) of the crushed candy cane to each mug or cup and stir. As you drink, you will see the little bits of candy cane in the bottom of the cup. A tasty warming treat. Also good with Double Truffle Hot Chocolate, but the flavour of the candy cane is not as strong.