Saveur Silver Entertaining Recipes
Silver Entertaining Bundle Recipes
1 pkg Rice Noodles
500g/1lb prawns or shrimp
3 green onions, chopped
1/2 green pepper, cut in strips
2 cups bean sprouts
2 tbsp fresh lime juice
1 tsp fish sauce
1 tsp ghee
1-2 tbsp Thai Mix
Cook rice noodles following instructions on packet. Add ghee, fish sauce, lime juice & Thai Mix to pan on medium/high heat. Stir to allow flavors to combine. Add prawns and pepper to cook. Once prawns just change color, add noodles and toss. Add green onions and bean sprouts just before serving. Serve with lime cheek and fresh coriander.
1 Cob Loaf (bread bowl) top cut off and center bread removed to form well for dip. set aside.
1 block cream cheese
1/2 cup sour cream
1 cup mozzarella and tasty cheese grated
1/4 cup grated Parmesan cheese
Filling of choice – we used 1 cup drained artichoke hearts
Other filling options: bacon, onion, creamed corn, chicken, or asparagus
2 tbsp Calebrese Pesto Mix
Heat oven to 180/350 degrees. Mix all ingredients except for Cob loaf in a bowl and mix well. Set cob/bread onto a tray and add mix into the shell of the bread. Cook for 10 mins then turn oven down to 160/320 degrees. Add bread from center and top to tray to allow to cook/crisp. Continue to cook for further 15 mins or until top is browned. Remove from oven and serve.
Pulled Pork and Slaw
3kg/6lb Shoulder Pork rind removed
4 tbsp tomato paste
2 tbsp Worcestershire sauce
3 tbsp Mango Apricot Strawberry Balsamic
3 tbsp Low n’ Slow BBQ Spice
pkt dry slaw
2 tbsp mayonnaise
1 tbsp Guacamole Mix
Mix tomato paste, Worcestershire sauce, Balsamic & Low n’ Slow together. Place pork into slow cooker and pour mix over. Set slow-cooker on slow for 6-8 hours. Mix mayonnaise and Guacamole Mix together. Toss with dry slaw, cover, and place in fridge to allow flavors to infuse. Pork is ready when it pulls apart easily. Once pork is cooked, remove from slow cooker. Using 2 forks, pull meat and serve with slaw.
NOTE: extra tomato paste can be added to form a thicker sauce to be served with pork.
4-6 pieces puff pastry
1 1/2 cups grated mixed cheese
2 slices of bacon, diced finely
Options for filling: diced chicken, pineapple, peppers, salami
While puff pastry is still a little frozen, apply a thin layer of tomato paste to top of individual sheets. Sprinkle with Pizza Spice and filling. Use plastic dividing wrap to roll , removing as you go into rolls. Chop rolled pastry into 8-10 pieces using a sharp knife. Place onto lined baking tray, leaving a small gap between scrolls as they do increase in size. Place into warmed 200/390 degree oven for 20-25 mins or until browned. Perfect for school lunches or snacks.
1 cup crumbled feta cheese
1 cucumber, cut into rounds
2 tbsp sour cream or mayo
1 tsp fresh lemon juice
2 tbsp Spiced Beet Hummus Mix (extra to sprinkle on top)
Optional: drizzle of Spiced Fig Maple Pear Balsamic
Place feta, sour cream/mayo, lemon juice, and Spiced Beet Hummus into a bowl. Mix well.
Spoon mixture on top of cucumber. Add a sprinkle of Spiced Beet Hummus to top and a drizzle of Spiced Fig Maple Pear Balsamic. Can also add fresh smoked salmon or tuna for variations.
500g/1lb roasting potatoes
2 tbsp ghee
1 tbsp Roast Rub
1-2 tsp Seasoned Salt
Rinse and peel potatoes if needed. For quicker cooking, cut potatoes in half length ways. Place a set of chopsticks on cutting board and place potato in between. Use the chopsticks as a guide on how far to cut down the potato. Place potatoes on a lined baking tray. Top with melted ghee, Roast Rub and Seasoned Salt. Place in oven on 200/390 degrees until browned.
OPTION: Place chicken, cheese & peppers or spinach in between potato cuts.