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Recipe

Curried Corned Beef

Ingredients

  • 453g canned Pacific corned beef
  • 1 large onion
  • 4-6 curry leaves
  • 2 teaspoons minced fresh garlic
  • 2 teaspoon minced fresh ginger
  • 2 medium green chillies thinly sliced
  • ½ teaspoon mustard seed
  • ½ teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon masala powder
  • 25mm cinnamon stick (broken to pieces)
  • 2 tablespoon vegetable oil
  • Salt to taste

Methods

  1. Heat canned Pacific corned beef in hot water, drain excess fat and set aside.
  2. Heat oil in a fry pan on medium heat
  3. Sauté onion, together with mustard and cumin seeds, cinnamon and curry leaves. Cook until golden brown.
  4. Add chillies, garlic and ginger and stir for few minutes.
  5. Add masala and turmeric powder and stir. Add salt to taste
  6. Add corned beef set aside and cook for 10 to 15minutes.

Serving

Serve with steamed rice or your favourite bread

Malaysian Fish Curry

Ingredients

  • 425g MAS canned mackerel, drained tablespoon vegetable oil
  • 1 onion chopped
  • 1 stalk lemongrass, finely chopped
  • 2 garlic cloves, crushed
  • 1 long fresh green chill, thinly sliced
  • 2 pieces fresh ginger thinly sliced
  • 1 teaspoon red chilli flakes
  • ½ teaspoon ground turmeric
  • 400ml Thai Heritage coconut milk
  • 375ml carton fish stock
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • ¼ cup fresh coriander, coarsely chopped
  • ¼ cup fresh basil leaves
  • ½ lemon juiced

Methods

  1. Heat oil in a large sauce pan.
  2. Sauté onion, lemongrass and garlic for 2-3 minutes or until tender.
  3. Stir in green chilli, ginger, chilli flakes and turmeric. Cook stirring for 1 minute until fragrant.
  4. Blend in coconut milk, stock, fish sauce and brown sugar. Bring to boil. Then reduce heat to medium and simmer uncovered to 20 minutes until sauce thickens slightly.
  5. Add MAS fish, cook stirring for 3-4 minutes or until fish is cooked through. Remove from heat.
  6. Stir herbs and lemon juice through.

Serving

Serve with steamed white rice and lemon wedges.

Duke’s Juicy Burgers

Ingredients

  • 2 tablespoons Duke’s mayonnaise
  • 500g ground meat of your choice
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic salt
  • ½ teaspoon cayenne pepper
  • ½ cup fresh parsley – chopped
  • 1/3 cup red onion – minced

Methods

  1. In a large bowl, combine all of the ingredients and form into four patties.
  2. Grill the burgers to desired doneness.

Serving

Serve with cheddar cheese, lettuce, tomato, red onion, and Duke’s.

Duke’s Egg Salad

Ingredients

  • 6 Eggs
  • 2 tablespoons red onion – minced
  • 2 tablespoons celery – minced
  • 3 tablespoons Duke’s mayonnaise
  • 2 teaspoons prepared yellow mustard

Methods

  1. Place eggs in a saucepan and cover with cold water.
  2. Bring to a boil, cover and remove from heat.
  3. Let sit 10 minutes, then drain and place in cold water until eggs are cooled.
  4. Peel eggs and dice.
  5. Add remaining ingredients to eggs and stir to combine.
  6. Chill until ready to serve.

Serving

  1. Use as a sandwich filling or serve on crackers.
  2. Can double recipe to use a dozen eggs.

Thai Spicy Stir-fried Chicken

Ingredients

  • 200g ground chicken or your favourite meat
  • 2 tablespoons vegetable oil
  • 1 tablespoon Thai Heritage oyster sauce
  • 3 tablespoons Thai Heritage basil garlic & chilli stir fry paste
  • ¼ cup chicken stock
  • ½ tablespoon Thai Heritage fish sauce
  • 2 fresh spur chillies sliced
  • ¼ cup fried holy basil leaves

Methods

  1. Heat vegetable oil
  2. Add ground chicken and stir until cooked.
  3. Add Thai Heritage basil garlic & chilli stir fry paste, chicken stock, Thai Heritage oyster sauce, Thai Heritage fish sauce and spur chilli.
  4. Cook until well done.
  5. Garnish with fried basil leaves on top.

Serving

Serve with rice.

Sri Lankan Tin Fish Curry

Ingredients

  • 400-425g Pacific Crown mackerel
  • 1 tomato chopped
  • 1 large onion sliced
  • 1 green capsicum sliced lengthwise
  • 1 sprig curry leaves
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 teaspoon red chilli powder (adjust to taste)
  • 1 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon urad dhal
  • 1 teaspoon fennel seeds
  • 2 peppercorns
  • 100ml Thai Heritage coconut milk
  • 2 cups water
  • 25 mm cinnamon stick
  • 3 tablespoon vegetable oil

Methods

  1. Remove the soft bones from the middle of fish and set aside.
  2. Heat oil in a large fry pan or wok over moderate heat.
  3. Add cinnamon stick (break into pieces), mustard seeds, fenugreek seeds, urad dhal, fennel seeds and peppercorns and gently stir for 30 to 40 seconds.
  4. Add onion and curry leaves and cook for 1 minute until onion browns and softens. Stir in minced ginger and garlic.
  5. Add chilli powder, coriander powder, turmeric powder, salt and stir well.
  6. Add the capsicum and tomatoes and stir for 1 minute.
  7. Sauté until tomatoes and masala softens.
  8. Add fish and stir well. Cook for 2 to 3 minutes.
  9. Add water and bring to boil and simmer to allow flavours to infuse.
  10. Add coconut milk stirring carefully and allow to stand for 10 minutes before serving.

Serving

Serve with rice, roti or bread

Mediterranean Tuna Salad

Ingredients

  • 2 x 170g cans Soltuna tuna
  • 1 baby cos lettuce
  • 1 small red onion
  • 1 cucumber cut into 20mm cubes
  • 1 green capsicum, cut into 20mm cubes
  • 2/3 cup feta cheese
  • 2/3 cup pitted olives
  • 2 tablespoon chopped fresh oregano
  • 250g red grape tomatoes, halved
  • ¼ cup red wine vinegar
  • crusty bread

Method

  1. Place lettuce tomatoes, onion, cucumber, capsicum, feta cheese, olives and oregano in a large bowl.
  2. Add tuna (undrained) and drizzle with vinegar.
  3. Season with pepper and toss gently.

Serving

Serve with crusty bread or with main course.

Corned Mutton Curry

Ingredients

  • 1 can Colonial corned mutton
  • 2 large onions sliced
  • 5-8 curry leaves
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 medium green chillies chopped
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon masala powder
  • 25mm cinnamon stick (broken to pieces)
  • 2 tablespoon vegetable oil
  • Salt to taste

Method

  1. Heat canned corned mutton in hot water, drain excess fat and set aside.
  2. Heat oil in a fry pan on medium heat.
  3. Add half the onions together with mustard and cumin seeds, cinnamon and curry leaves. Fry until golden brown.
  4. Add chillies, garlic and ginger and stir for few minutes.
  5. Add masala and turmeric powder and stir. Add salt to taste.
  6. Add corned mutton set aside and cook for 10 to 15 minutes.

Serving

Serve with roti, naan or any bread.

Pork Red Curry

Ingredients

  • 200g pork or your favourite meat
  • 3 tablespoons Thai Heritage curry paste
  • 1 tablespoon Thai Heritage fish sauce
  • 1 tablespoon palm sugar
  • 2 cups Thai Heritage coconut milk
  • ½ cup water
  • ½ cup eggplant quartered
  • 2 fresh spur chillies sliced
  • 3-4 sweet basil leaves
  • 3-4 fresh kaffir lime leaves

Methods

  1. Heat 1 cup coconut milk and water
  2. Add Thai Heritage red curry paste, stir until fragrant
  3. Add pork and cook until done
  4. Add eggplant, palm sugar, Thai Heritage fish sauce, and remaining coconut milk.
  5. Cook until well done.
  6. Add kaffir lime leaves and chillies
  7. Garnish with sweet basil leaves on top.

Serving

Serve with rice.

Prawn Yellow Curry

Ingredients

  • 300g prawn or your favourite meat
  • 2 ½ cups Thai Heritage coconut milk
  • 3 tablespoon Thai Heritage yellow curry paste
  • 1 ½ tablespoon Thai Heritage yellow curry paste
  • 1 ½ cup Thai Heritage fish sauce
  • 1 ½ tablespoon palm sugar
  • 1 cup potatoes boiled cut in cubes
  • ½ cup tomatoes chopped
  • 2-3 fresh chillies chopped

Methods

    1. Heat 1 cup coconut milk until the oil surfaces.
    2. Add Thai heritage Yellow Curry Paste stir until fragrant

.

  1. Add Thai heritage Fish Sauce, palm sugar and add remaining coconut milk, stir until combine.
  2. Add potatoes, prawn, tomatoes and spur chilli, stir until cooked.

Serving

Serve with rice, roti or bread

Tuna Mayo Celery Sandwich

Ingredients

  • 180g can Solomon Blue tuna flakes drained
  • 2 tablespoon Best Foods whole egg mayonnaise
  • 1 celery stick finely chopped
  • 1 tablespoon parsley finely chopped
  • 1 baby cos lettuce
  • 4 slices multigrain bread

Method

  1. Combine Solomon Blue tuna flakes, Best Foods mayonnaise, celery and parsley.
  2. Spread 1 slice of bread with tuna mixture.
  3. Top with cos lettuce and place another slice of bread.

Serving

Serve with coffee, tea or juice.

Tropical Coconut Water Smoothie

Ingredients

  • 350ml Thai Heritage 100% coconut water chilled
  • ¼ rockmelon peeled, seeded and chopped
  • ¼ pineapple peeled, chopped
  • ¼ cup fresh mint leaves
  • 1 cup mango diced

Method

  1. Place all ingredients in blender.
  2. Blend until smooth and combined.
  3. Pour into tall glass and serve.

Serving

Serve for breakfast or with healthy snack.

Thai Tomyum

Ingredients

  • 400ml chicken stock or water
  • 4-6 prawns
  • 2 tablespoon Thai Heritage tomyum paste
  • 1 teaspoon Thai Heritage fish sauce
  • 1 teaspoon unsweetened evaporated milk
  • desired vegetables

Methods

  1. Bring chicken stock or water to boil.
  2. Add prawns, Thai Heritage tomyom paste, Thai Heritage fish sauce and evaporated milk. Bring to boil.
  3. Add vegetables. Bring to boil.
  4. Enjoy Thai Heritage Thai tomyum.
  5. Garnish with parsley or coriander.

Serving

Enjoy on its own

Canned Mackerel, Creamy Eggs & Cabbage

Ingredients

  • 425g Pacific Crown mackerel
  • ¼ cabbage roughly chopped
  • 2 eggs
  • 1-2 teaspoon Dashi stock granules
  • 1 tablespoon sugar
  • 1 tablespoon Thai Heritage light soy sauce

Methods

  1. Remove the soft bones from the middle of fish and place in a fry pan.
  2. Slightly flake Pacific Crown mackerel.
  3. Put roughly chopped up cabbage on top of the mackerel.
  4. Add flavouring ingredients.
  5. Cook over low heat with a lid on, stirring occasionally and simmer until cabbage softens.
  6. Add eggs ‘dropping’ on top, cover the lid and cook until egg surface turns white.

Serving

Serve with rice or baked potatoes.

Tropical Fruit Punch

Ingredients

  • 50ml FruitACE orange
  • 50ml FruitACE soursop
  • 50ml FruitACE tropical fruit
  • 50ml FruitACE pink guava
  • 3.0 litres ginger ale (icy cold)
  • ice cubes to liking

Methods

  1. Mix FruitACE orange, soursop, tropical fruit, pink guava.
  2. Cool it down and pour into a large punch bowl.
  3. Pour icy cold ginger ale & ice cubes.
  4. Stir well.

Serving

Pour in tall glass and enjoy.

Lamb & Potato Massaman Curry

Ingredients

  • 500g lamb or your favourite meat
  • 5 tablespoon Thai Heritage massaman curry paste
  • 2 tablespoon Thai Heritage fish sauce
  • 2 tablespoon Thai Heritage tamarind paste
  • 3 cups Thai Heritage coconut milk
  • 4 medium potatoes (boiled cut in halves)
  • 3 tablespoon roasted peanuts
  • 2 tablespoon palm sugar

Methods

  1. Heat 1 cup coconut milk, stir until oil surfaces.
  2. Add Thai Heritage massaman curry paste, stir until fragrant.
  3. Add lamb and heat until tender.
  4. Add potatoes, roasted peanuts, Thai Heritage fish sauce, Thai heritage Tamarind Paste, palm sugar and cooked until everything done.
  5. Add the remaining coconut milk and stir to mix.
  6. Add chicken heat until tender.
  7. Add potatoes, roasted peanut, Thai heritage Fish Sauce, Thai heritage Tamarind Paste, palm sugar and cooked until everything done.

Serving

Serve with rice

Salmon Pesto Pasta

Ingredients

  • 400g penne
  • 3 x 100g cans Paramount pink salmon
  • 2 teaspoons olive oil
  • 1 red onion, sliced
  • 2/3 cup ready-made pesto
  • 300ml thickened cream
  • 2 tablespoons toasted pine nuts
  • salt and cracked black pepper

Methods

  1. Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain and keep warm.
  2. Drain salmon, remove bones and flake into large pieces. Set aside.
  3. Heat oil in a non-stick frying pan on medium. Cook onion until softened. Stir in remaining ingredients. Bring to a simmer.
  4. Add salmon and heat until warmed through. Toss through pasta and serve.

Serving

Enjoy on its own

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