NZ EST 1989

Some ideas for using our Dressings

Spicy Shrimps with Mango and Chilli Dressing

Serves 4

500gm shrimp, peeled and deveined
1 tablespoon chicken stock
1 teaspoon chilli powder
Salt to taste
2 tablespoons Cotterill & Rouse Oil Free Mango & Chilli Dressing

In a large non-stick frying pan combine the shrimp, stock and chilli powder over a medium-high heat. 
Stir until the shrimp are well coated with seasoning and cooked through, about 3 minutes.
Stir through Cotterill & Rouse Mango & Chilli Dressing and serve.

Pan fried Steak with Mango and Chilli Dressing

Serves 4

4 beef steaks (e.g., sirloin, scotch fillet, eye fillet)
4 rashers streaky bacon
Cotterill & Rouse Oil Free Mango & Chilli Dressing 
1 tablespoon chopped fresh coriander to serve

Sear the steaks on both sides over a high heat then transfer to a 200°C preheated oven and cook to medium rare.
Grill the bacon.
To serve, place a strip of bacon on each steak, drizzle with Cotterill & Rouse Mango & Chilli Dressing and garnish with coriander.

Roast Chicken with Mango and Chilli Glaze

Serves 4

1 roasting chicken
½ cup Cotterill & Rouse Oil Free Mango & Chilli Dressing 

Roast the chicken in an oven bag until nearly cooked.
Remove the chicken from the bag and make a glaze out of the cooking juices and Cotterill & Rouse Mango & Chilli Dressing. Coat the chicken thoroughly with the glaze.
Baste the chicken with the glaze every few minutes until nicely browned and cooked through.

Thai Beef and Noodle Salad

Serves 4

400gm beef schnitzel or fillet
150gm egg noodles
2 spring onions
1 red capsicum
¼ cup fresh basil leaves
Cotterill & Rouse Thai Coriander & Lime Dressing

Cook noodles according to packet instructions, drain and then cool under running cold water.
Slice spring onions and capsicum into strips. Wash the basil leaves.
Cut the beef schnitzel into 1cm strips. Spray a frying pan with oil and cook beef over a high heat until browned. If using beef fillet, pan fry this in one piece and then slice.
Combine warm beef, spring onions, capsicum strips and basil leaves with the cooked noodles in a bowl.
Pour on Cotterill & Rouse Thai Coriander & Lime Dressing to taste and toss to combine.

Warm Chicken and Mango Salad

Serves 4

1 teaspoon olive oil
2 skinless and boneless chicken breasts, cut into thin strips
2 teaspoons grated fresh ginger
1 clove garlic, peeled and minced
1 ½ cups chopped mango
1 cup sliced red capsicum
⅓ cup chopped spring onion
½ cup Cotterill & Rouse Oil Free Mango and Chilli Dressing
8 cups baby spinach leaves

Heat olive oil in a large frying pan over a medium heat. Place chicken, ginger and garlic in the pan. Cook for 7-10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
Add mango, capsicum and spring onions to the pan. Cook for a further 5 minutes or unitl the capsicum is tender and the mango is heated through.
Stir in the Cotterill & Rouse Mango & Chilli Dressing. When all heated through, spoon over the baby spinach leaves.

Balsamic Chargrilled Vegetables

Serves 4-6 as a side

1 eggplant
2 red capsicums
3 courgettes
4 large (or 8 medium) Portobello mushrooms
1 red onion
Feta cheese
Salt and pepper
Cotterill & Rouse Balsamic Dressing

Cut the eggplant, capsicums, courgettes and Portobello mushrooms into 1cm slices. Cut the onion into wedges.
Place in a large, shallow dish and pour over Cotterill & Rouse Balsamic Dressing and season.
Spread evenly over the grill plate on the BBQ and cook for 2-3 minutes on each side or until lightly charred and cooked through.
Crumble over feta to serve.

Stir Fried Beef Salad with Mango and Chilli Dressing

Serves 4

500gm lean steak, trimmed of all excess fat and cut into thin strips
3 cloves garlic
1 teaspoon sugar
2 teaspoons soy sauce
1 tablespoon oil
Cotterill & Rouse Oil Free Mango and Chilli Dressing 

For the salad:
Medium head of cabbage, shredded
1 cup watercress leaves
2 cucumbers, cut into matchsticks
2 red capsicums, seeded and cut into thin strips
3 or 4 spring onions, cut into diagonal pieces
1 cup mixed fresh mint and coriander leaves
2 tablespoons coarsely chopped roasted, unsalted peanuts

Combine all of the salad ingredients, except the peanuts, in a large shallow serving dish and toss to combine. Set aside.
Put the steak strips into a bowl with the garlic, sugar and soy sauce and mix together. Heat a wok or non-stick frying pan over a high heat. Add the oil and seasoned beef and stir fry until the strips are brown and cooked to taste, about 3 minutes.
Spoon the stir fried beef over the top of the salad. Drizzle with Cotterill & Rouse Mango & Chilli Dressing and sprinkle with peanuts.