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!
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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.
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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.
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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.
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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
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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. |
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WHITE HOT CHOCOLATE WITH BROKEN CANDY CANES
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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.
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