Saveur Gold Gourmet Recipes

Posted: January 16, 2020 | By: Lisa E

Saveur Gold Gourmet Pack Recipes

Featuring Italian Pinzimonio Olive Oil Mix, Spicy Cajun Mix, Turkish Mix, Himalayan Salt & Pepper, Safari Rub, Montreal Steak Rub, Ceylon Curry Spice, and Gyro Spice.

Shakshuka

Ingredients:

1 cup fresh diced tomatoes
2 tbsp passata (pasta sauce)
1 or 2 eggs
50g/2oz sliced chorizo
1 tbsp Turkish Mix
Himalayan Salt & Pepper to taste
2 tbsp soft crumbled feta
Greens to serve

Instructions:

Fry chorizo to release oils in small pan. Add fresh tomatoes and Turkish Mix and stir until tomatoes are tender. Add passata/pasta sauce, and stir. Make a small well in pan & rack egg/s. Reduce heat to low and cover pan with lid. Cook till eggs are cooked to your liking. Remove from heat and add greens and eat straight from pan. Season to your liking. Drizzle with Spiced Fig Maple Pear Balsamic. This is a great family dish to be served in the middle of the table.

Sri Lankan Coconut Curry

Ingredients:

500G/2lb choice of prawns/chicken/beef/lamb
1 cup coconut cream
1/4 cup almond meal
1 brown/yellow onion sliced
2 tsp ghee
1-2 cups diced pumpkin/squash or greens
2 tsp fish sauce
2 tsp lime juice
1 tbsp Mango Apricot Strawberry Balsamic or Brown Sugar
Cooked Rice or Cauliflower Rice to serve.

Instructions:

Heat ghee in pan. Add Ceylon Curry and protein of choice in 2 batches. Stir till cooked. Remove from pan. Add onion & pumpkin/squash, toss to cook. Add chicken and rest of ingredients, except rice, to pan and cook until protein and pumpkin is fully cooked. Serve with rice, poppadoms and chutney.

Italian Lemon Chicken

Ingredients:

1 whole chicken, cut into pieces, or 8 pieces chicken
2 lemons, cut in half
1 large red pepper, cut in thick strips
1/2 cup olives, marinated
12 small red onions, or 6 medium cut in half
2 stalks celery chopped
1/2 cup chicken stock or white wine
2-3 tbsp Italian Pinzimonio Mix
3 tbsp Spiced Fig Maple Pear Balsamic Vinegar

Instructions:

Set aside 1 tbsp of Balsamic Vinegar. Place all other ingredients into a large baking tray. Place in heated 180/350 degree oven for 45 mins. Check on chicken and cover with foil and continue to cook for an additional 15 – 30 mins at 160/320 degrees. Note this cooking time will depend on piece sizes of chicken. Insert a metal skewer into the fleshiest part of chicken and moisture should run clear. Drizzle with set aside tablespoon of Balsamic & serve with crusty bread straight from the pan. Crumble marinated feta on top before serving.

Traditional Greek Gyro

Ingredients:

500g/1lb lamb mince
2 cloves garlic
1/2 brown/yellow onion, diced finely
2 tsp Safari Rub
2 tsp Gyro Spice
1/2 tsp crushed Himalayan Salt & Pepper

Instructions:

Place all ingredients into a food processor. Pulse until mixture turns sticky. Remove from processor and place into a covered bowl. Place in fridge for 2 hours to allow flavors to develop. To cook either place into a lined 8×10 in baking tin, place in water bath to cook in oven at 180/350 degrees for 40-45 mins. Remove from oven once cooked. Allow to cool slightly then slice thinly. Or cook by rolling mixture into sausage shape and cook in pan. Serve in pita or on Turkish bread. For sauce mix 1/2 cup Greek yogurt, 1 tbsp lemon juice, 2 tsp Gyro Spice, and 2 tsp sliced fresh mint.

Marinated Lemon Feta & Olives

Ingredients:

250g/1lb Greek Feta
2 cups olives in brine
rind of lemon (no white on peel)
2 cloves garlic, peeled and finely sliced
3 tbsp Italian Pinzimonio Mix
3 tbsp Spiced Fig Maple Pear Balsamic

Instructions:

Chop feta into cubes and place into a sealable container with olives, lemon rind, Italian Pinzimonio Mix and Spiced Fig Maple Pear Balsamic. Toss gently to prevent feta from breaking apart. Serve with Italian Lemon Chicken, Traditional Greek Gyro, or as part of a platter with crusty Turkish Bread. For a spicier option, add whole or chopped chili pepper.

Louisiana Jambalaya

Ingredients:

2tbsp ghee
500g/1lb boneless chicken thighs cut into pieces
500g/1lb prawns/shrimps peeled, deveined, tails intact
500g/1lb chorizo sliced
1 red onion, peeled finely chopped
1 cup green pepper/capsicum
1/2 cup celery, finely chopped
1 440g/14oz can tomatoes
1 1/2 cups rice
3-4 cups chicken stock
1/2 cup spring onion, sliced finely
2-3 tbsp Spicy Cajun Mix
Himalayan Salt & Pepper to taste

Instructions:

Heat a large pan on medium-high heat, add ghee. Add chicken, chorizo and half of the Spicy Cajun Mix to pan. Brown, remove and set aside.
Add onion, bell pepper & celery and cook till softened. Add remaining spice, tomatoes, rice & stock. Add the chorizo and chicken back to the pot, bring to boil, then reduce to a simmer. Cover and cook for 15 – 20 mins. Remove from heat. Add prawns/shrimp and spring onions to pot, cover and allow to cook for 5 – 10 mins or until prawns/shrimp are cooked. Jambalaya should have a loose consistency. Taste and add Seasoned Salt to your preference. Fluff rice and serve. Can also be served with jalapenos for extra spice.

Beef Momo

Ingredients:

2 brown onions diced finely
5cm/2″ piece fresh ginger, finely chopped
3 cloves garlic, crushed
1 cup coriander/cilantro, chopped
500g/1lb cabbage, finely chopped
500g/1lb ground beef/pork/turkey
3 tsp Safari Rub
3 tsp Himalayan Salt & Pepper ground
2 tsp Spiced Fig Maple Pear Balsamic (optional)
1 tbsp Soy Sauce
1 tbsp lime juice
1 tsp beef bullion
2 tsp ghee

Instructions:

In a bowl add ground meat, 1 tsp Safari Rub, 1 tsp Himalayan Salt & Pepper, and Balsamic. Mix and place in fridge for 30 minutes to allow flavors to develop. Heat a large pan on medium-high heat, then add ghee. Add onion, garlic, ginger, cabbage, and remaining spices. Cook and stir until slightly translucent. Add ground beef, soy bullion, and lime juice. Continue to cook on medium-low heat. Once cooked, add coriander. Serve as sliders or on pieces of lettuce.

Hungarian Goulash

Ingredients:

1/2 cup plain flour/rice flour
1kg/2lb beef casserole steak trimmed cut into 3cm/1″ pieces
2 tbsp ghee
1 large brown onion, halved thinly sliced
3 cloves garlic, crushed
1 3/4 cups passata (tomato sauce)
200g/7oz button mushrooms, sliced
250g/1lb potatoes ,diced or pasta to serve
2-3 tsp crushed Himalayan Salt & Pepper
3 tbsp Turkish Mix OR 4 tsp Montreal Steak Rub
1 tbsp Spiced Fig Maple Pear Balsamic
1 1/4 cup water if using potato – 1 cup if serving with pasta.

Instructions:

Preheat oven to 160/320 degrees. Place flour, Himalayan Salt & Pepper, and 1 tbsp Turkish Mix in a shallow dish. Lightly coat steak in seasoned flour. Heat 1 tbsp ghee in frying pan over medium high heat. Cook beef in small batches adding more ghee as required. Transfer to a 8 cup ovenproof casserole dish. Add 2 tsp ghee, onion and garlic to pan. Cook stirring over medium-heat for 3-4 mins. Next add the rest of Turkish Mix, passata/tomato sauce and water. Cover dish and bake for 1 1/2 hours. Remove from oven and stir in mushrooms. Bake for a further 30 mins. Season with more Himalayan Salt & Pepper. Top with sour cream and parsley.


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