NZ EST 1989

Some ideas for using our Chutneys and Relishes

Mint, Beef and Chilli Jam Stir Fry

Serves 3 - 4

300-500gm beef schnitzel, sliced thinly
1 carrot, peeled and sliced thinly
2 small bok choy, washed and chopped
2-3 spring onions, trimmed and finely chopped
1 red chilli, deseeded and finely chopped
½ cup firmly packed mint leaves
220gm pre-cooked Hokkien noodles


4 tablespoons Cotterill & rouse Chilli Jam
2 tablespoons dry sherry or mirin
1 tablespoon sweet soy sauce
1 tablespoon sesame oil

Stir fry the beef in a hot wok with a little oil until well browned but still tender.
Add the carrot, bok choy, spring onions and chilli and continue to stir fry for a further 1-2 minutes.
Add the mint leaves, noodles and season with salt and pepper.
Mix the sauce ingredients together, pour in and toss to coat all of the ingredients.
Serve hot garnished with cashew nuts if desired.

Thai Sweet and Sour Snapper Fillets

Serves 4

4 medium sized snapper fillets (ideally with skin on)
Cotterill & Rouse Chilli Jam
1-2 fresh limes
2 cups Jasmine rice
⅓ can of coconut cream
1 tablespoon chopped coriander
Fresh shaved coconut (optional)

Boil rice with 2 cups of water and the coconut cream (keep the lid on).
When the rice is nearly ready, pan fry the snapper over a high heat skin side down.
After 2 minutes, turn the snapper over, add the Cotterill & Rouse Chilli Jam and lime juice to taste.
Add the coriander and shaved coconut to the cooked rice. Place the fish on the rice, skin side up, drizzle with pan juices.
Serve with additional Cotterill & Rouse Chilli Jam. 

Salmon with Beetroot Relish

Serves 2

Grated rind and juice of 1 lemon
4 tablespoons chopped fresh herbs (thyme, chives, dill)
2 tablespoons olive oil
Salt and pepper
2 150gm salmon fillets, skin on
Cotterill & Rouse Beetroot Relish with Orange

In a resealable bag, mix together the lemon zest and juice, herbs, olive oil, salt and pepper.
Add the salmon fillets, toss well and leave to marinate for 30 minutes.
Cut each fillet of salmon cross-wise into 3 and skewer them back together, leaving a small gap between each piece.
Cook in a hot frying pan for 2-3 minutes on each side.
Serve with the Cotterill & Rouse Beetroot Relish with Orange.

Italian Foccacia Sandwich

Serves 4

4 slabs focaccia bread
Cotterill & Rouse Onion Marmalade
8 slices pastrami or roast beef
100gm mixed salad greens
8 slices brie cheese
8 slices tomato
8 slices cucumber
1 ripe avocado
4 teaspoons mayonnaise
Black olives to garnish

Split the bread and spread the base with mayonnaise. Layer the filling (salad greens, pastrami, bire, tomato, cucumber and avocado) onto the base. Spread the top slice of bread with a generous amount of Cotterill & Rouse Onion Marmalade and sandwich together. Garnish with a few olives.

Ploughman's Lunch

Serves 4

1 baguette
Aged cheddar cheese
Thickly sliced ham off the bone
Pickled onions or gherkins
Sliced cucumber
Sliced tomato
Cotterill & Rouse Ploughman’s Pickle

Slice the baguette lengthwise into four even pieces. Split down the middle and generously spread with butter.
Arrange the baguette and remaining ingredients over four plates.
Serve with a large spoonful of Cotterill & Rouse Ploughman’s Pickle.