MANGO RUM COCONUT MELTING MOMENTS

INGREDIENTS
160g butter
60g icing sugar
180g plain flour
60g custard powder
1 tbsp Saucilicious Mango Rum Coconut Sauce

Preheat oven to 160 degrees. In a mixing bowl, cream butter & icing sugar. Sift flour and custard powder and then mix into butter/sugar mixture. Stir in Saucilicious Mango Rum Coconut Sauce.
Line a baking tray with baking paper. Roll large teaspoons of mixture into balls, place on tray and then press biscuits down with the back of a fork.
Bake on the middle shelf of oven for 15-20mins.
Sift icing sugar and add Saucilicious Mango Run Coconut sauce stirring until well combined.
Once biscuits have cooled, ice with filling and join two biscuits to form one.

CARAMELISED ONION RASPBERRY & GOAT CHEESE TART

Pastry:
1 ½ cups. flour
½ tsp salt
115g cold unsalted butter, cut into ½ inch dice
¼ cup water chilled with ice

Filling:
3 tbsp butter
3 medium red onions thinly sliced into half moons
x1 110ml jar of Saucilicious Raspberry & Rosemary Sauce
x1 tsp Saucilicious Bourbon Mustard
2 tsp red wine vinegar

85g goats cheese, crumbled (Danish)
freshly cracked pepper & salt to taste

1.In a food processor, pulse the flour and ½ tsp salt to combine. Add the cold, diced butter and pulse until you have a coarse mixture roughly the size of small peas. Sprinkle the ice water over the flour mixture, then pulse again until the dough just starts to come together. It will still look a little scraggly.

2.Turn the dough out onto a piece of plastic wrap and quickly pat it into a disk. Wrap it up and refrigerate for at least one hour and up to 24 hours.

3.Preheat oven to 180 degrees. Heat the butter in a large pan over medium heat. Add the onions and cook stirring occasionally until soft and lightly golden, about 20 minutes. Reduce heat to low, stir in raspberry & rosemary sauce, bourbon mustard and red wine vinegar and cook until onions are slightly soft and sweet (about 10-15 minutes more). Season with salt and pepper and remove from heat.

4.Meanwhile, roll the chilled dough out on a lightly floured surface to a large, 12-13 inch circle. You will have to use some muscle to roll it out, and do not worry about getting a perfect circle. The dough should be about 1/8 inch thick and as even as possible. Roll the dough over the pin and lay it into a nonstick (9, 10 or 11-inch) fluted tart pan with a removable bottom. Press the dough into the sides of the pan with your knuckles and peel off the pieces that hang over the pan and use them to patch any holes. Prick the base of the crust all over with a fork and bake for 20 minutes or until lightly browned. I place my tart pan on a large baking sheet to make it easier to handle.

5.Fill the pre-baked tart shell with the caramelised onions. Place the crumbled goat cheese all over the onions. Bake for 5 to 8 minutes or until the cheese is lightly melted. Cool for 5 minutes on a wire rack, remove from tart pan and serve immediately. Can also be served at room temperature.

Mango Chicken Curry Recipe

Ingredients

3 Tbsp (or more) of vegetable oil

1 large onion, chopped

2 garlic cloves, minced

2 Tbsp fresh minced ginger

4 small curry leaves or 1/2 teaspoon of yellow curry powder

1/2 teaspoon ground cumin

1 (250ml ) jar of Saucilicious Mango, Rum Coconut Sauce

2 Tbsp cider vinegar

1 1/4 cup water

500g skinless boneless chicken breasts, cut into 1-inch pieces (prawns can be used instead of chicken)

1/2 cup heavy cream

Salt and pepper

1. Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the curry leaves (or curry powder) and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2. Add the vinegar, water, and a 1/2 of the Mango,Rum Coconut Sauce to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

3. Add chicken pieces to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4. Add remaining Mango, Rum Coconut Sauce to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Curry Puffs

Ingredients:
1 tablespoon vegetable oil
2 shallots, chopped finely
1 garlic clove
2 teaspoons curry powder
300g beef mince or assorted diced vegetables (potatoes, peas, pumpkin etc)
2 teaspoons lemon juice
1 (140g) jar of Saucilicious Apple & Mint Chutney
4 sheets ready-rolled puff pastry
1 egg, beaten lightly
Saucilicious Tequila Chilli Lime Sauce (to serve)

1.Heat oil in a medium saucepan; cook onion and garlic, stirring, until softens. Add curry powder and cook for 1 minute. Add beef and cook until beef is browned & cooked through. Remove from the heat and stir in lemon juice & Saucilicious chutney.

2.Using an 8cm-round cutter, cut rounds into each pastry sheet.

3.Preheat oven to moderately hot. Lightly oil two oven trays.

4. Place one heaped teaspoon of the beef mixture on one round; brushing edges with a little egg, fold over to enclose filling. Press edges with a fork to seal; repeat with remaining mixture & pastry.

5. Place curry puffs on prepared oven trays; brush with remaining egg. Bake, uncovered, in moderately hot oven for about 15minutes or until browned lightly.

6. Serve with Saucilicious Tequila Chilli Lime Sauce

Chicken & Bacon Logs with Mustard Sauce

Ingredients
2 cups clear, dry apple cider
1 1/2 tbsp Saucilicious Bourbon mustard
300ml carton of cream
3 rashers bacon, in thin slivers
X1 280g jar of Saucilicious Apple & Mint Chutney
500g chicken breast fillets cut into smaller portions
Salt, to taste  

1 .Pour cider into a large saucepan and boil until it has reduced to about half a cup (this will take about 10 minutes). Whisk in mustard and cream and continue to cook over medium heat until it has reduced to a light sauce consistency, about 15-20 minutes. Remove from heat.

2. Cut each chicken breast into 3 pieces and flatten with a mullet. Place 1tbsp of Apple & Mint Chutney in the middle of each piece of chicken and roll up into a log. Place log onto bacon rash sliver and then roll up. Season logs to taste and place in a baking dish. Place baking dish in oven and cook in a moderate oven for 30-45mins.

4.Serve logs warm with mustard cream sauce on the side.