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Traditional Salmon

 

Ingredients:

1 x cherry tomatoes on the vine

1 x Tasmanian Salmon cutlet

1 x clove of garlic

1/4 cup Olive Oil

250g Calamata Olives or mixed olives of your choice

Red Kellys Tangy Traditional Dressing

 

Method:

Pre-heat oven to 180°C.

Place Vine ripened Cherry Tomatoes in try with a little olive oil until soft and browned.

In a hot frying pan place chopped garlic, oil and add olives until softened.

Brush Salmon with oil on both sides and place onto hot pan skin side down and cook for 2-3 minutes or until skin is crispy, turn and cook of a further 2-3 on other side or until cooked to your liking.

Transfer to plate and cover with foil to keep warm.

Arrange in a plate surrounded with roasted tomatoes and warm olives.

Drizzle a good amount of Tangy Traditional dressing over the salmon.

 

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Chilli Crab

 

Ingredients:

5 X Medium Blue Swimmer Crabs Cleaned

1 X Birds Eye Chilli

Spring Onions (To Garnish)

4 X Kaffir Lime Leaves

1 X Lime

2 X Garlic Cloves

2 X Tblsp Sesame Oil

Red Kelly’s Sweet Chilli & Lime Dressing

Red Kelly’s Thai Seasoning (Optional)

 

Method:

In a hot wok, add oil, whole kaffir lime leaves, chopped chillis and garlic.

Toss in crabs either whole or halved and cook until orange/red in colour, be careful not to overcook. Add 3/4 the bottle of Red Kelly’s Sweet Chilli & Lime Dressing once crabs are cooked and toss through in wok for another minute. Sprinkle with Red Kelly’s Thai Spice Seasoning (optional) and squeeze in the juice of half a lime. Arrange on a serving dish and garnish with thinly sliced spring onions.

Tip: Place thinly sliced spring onions into icy water to curl for garnish.

If cooking more than four crabs, do it in batches so they cook evenly.

 

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Swordfish Skewers

 

Ingredients:

650g Swordfish Steak, skin removed

Olive oil cooking spray

1/4 Cup large leaf parsley, finely chopped

3 x Lemons halved

Red Kellys Lemon Myrtle Dressing

 

 

Method:

Cut Swordfish steaks into 3cm cubes and skewer onto skewers. Marinade with generous amount of Red Kellys Lemon Myrtle and refrigerate for 30 minutes if time permits.

Preheat Barbecue plate on medium heat. Lightly spray hotplate with oil and place skewers on top to cook for 7 to 8 minutes. Turn occasionally until pink disappears.

At the same time, place lemon halves on the hot plate until browned.

Take of the heat and serve immediately with lemons and drizzle some extra Red Kellys Lemon Myrtle dressing.

 

 

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Cajun Prawns

 

Ingredients

Prawns:

500g Australian uncooked Prawns (peeled)

Red Kellys Chipotle Ranch Dressing

2 x tablespoons Olive Oil

250g Mini Tortillas

Red Kellys Cajun seasoning (optional)

 

Salsa:

3 x Tomatoes

1 x Avocado

1 small red onion

100 x chopped coriander

2 x Corn Cobs

Lime

 

Method:

Salsa: On a grill hot plate or BBQ, brush corn with olive oil and grill until golden brown. Slice kernels off the cob and place into bowl. Dice tomatoes, thinly sliced red onion, avocado and chopped coriander, mix with corn. Add lime and set aside.

Prawns: Heat a shallow frying pan, add 1/2 the prawns and 1/3 bottle of Red Kellys Chipotle Ranch Dressing and a sprinkle of Red Kellys Cajun Seasoning (optional).

Turn prawns occasionally until they are cooked through. Repeat with the second batch.

At the same time in another pan, toast the Tortilla for 30 seconds on each side.

Once cooked arrange prawns, tortilla and salsa onto serving platter. Pour extra sauce into each taco.

 

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Caesar Breakfast

 

Ingredients:

Serves 2

2-4 poached eggs

1 bunch of Asparagus

2 x slices of white bread

1 x teaspoon of Olive Oil

30g Butter

1 x small sprig of thyme

Salt and cracked pepper to serve

Red Kellys Caesar Salad Dressing

 

Method:

Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender.  Cover to keep warm.

Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat this process until all eggs are poached.

Slice fresh bread, blend in blender with thyme, salt and pepper and toast in small pan with a little olive oil and butter. Once golden brown put aside to cool down onto a paper towel to drain.

Divide the asparagus among serving plates. Top with egg. Season with salt and pepper. Sprinkle with toasted breadcrumbs and a generous amount of Red Kellys Caesar Dressing and serve.

 

 

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Parmesan Pies

 

Ingredients:

500g Chicken Thigh fillets, trimmed and cut into 2cm pieces

4 Spring onions, sliced

4 x sheets Frozen Shortcrust Pastry, thawed

2 x tablespoons Olive Oil

2 x Tablespoons of Butter

Red Kellys Parmesan & Chive

 

Method:

Heat Oil in a large pan. Place cubed chicken on medium heat together with sliced Spring Onions and Peas until browned. Stir in 125ml of Red Kellys Parmesan & Chive dressing and set aside in large bowl.

Preheat Oven to 180°C. Grease a 12 hole medium (1/3 cups) muffin tin. Use cutters or a saucer as a guide to cut 3 x 6cm rounds from each sheet of pastry. Gently ease larger rounds into muffin holes.

Fill pastry with chicken mixture, lay a smaller round of pastry on top and pinch edges with fork to seal.

Bake for 30-40 mins until golden brown. Leave in muffin tin for 10 minutes then carefully lift out.

 

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Italian Meatball Sub

 

Ingredients:

500g Mince Beef (alternatively Pork or Veal)

200g Breadcrumbs

1 x 600ml can of Passata Sauce

200g Bocconcini Cheese

1 x Onion, peeled

2 x tablespoons of Olive Oil

4 x Sub Rolls

Red Kellys Italian or (Sweet Chilli & Lime) Dressing

 

Method:

Brown Onions together with olive oil until softened. Add the passata and bring to boil.

Place Minced beef into a bowl fold over together with onions, breadcrumbs and 125ml of Red Kellys Traditional Italian dressing until combined. Spoon some mince into the palm of your hand and roll into a ball.Add into the passata and simmer with lid on until meatballs for 30-40mins or until meatballs are cooked through.

Place half bocconcini disk over meatballs for the last few minutes of cooking until melted.

Cut subs in half and spoon Meatball, Sauce and melted bocconcini into sub, drizzle with extra Red Kellys Italian or(Sweet Chilli & Lime) dressing and serve while warm.

 

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Chipotle Lamb Burger

 

Ingredients:

Serves x 4

500g Lamb mince

Red Kellys Cajun Seasoning

200g Breadcrumbs

1 x Red Capsicum

250g Yoghurt (Greek)

100g Spinach Leaves

1 x Lebanese Cucumber

Red Kellys Chipotle Ranch Dressing

4 x Bread Buns – Cut in half

 

Method:

Combine Yoghurt and Red Kellys Cajun seasoning mix in and place back into fridge.

Place lamb mince into bowl together with breadcrumbs – Season with generous amount of Red Kellys Chipotle Ranch dressing to create a compact firm mixture. Include a good sprinkle of Red Kellys Cajun seasoning and fold into lamb mince.

Shape into round burgers about 10-15mm thick. Set aside at room temperature.

Oven roast red capsicum until golden brown – Set aside to cool and then peel the skin off.

Slice cucumber and prepare spinach leave.

Pre-Heat hot plate to high heat. Place all round burgers on plate turning occasionally until cooked to your liking.

Place all burgers onto bun – Place all ingredients on top of bun, spoon the yoghurt mixture and drizzle some Red Kelly Chipotle Ranch dressing.

Serve while hot.

 

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Traditional Salad

 

Ingredients / Salad:

150g Spinach Leaves

150g Rocket Leaves

1 x baby Whitloff cut into quarters

 

Ingredients / Dressing:

50g Crumbled Feta

1 x small bunch Dill

1 x Red Onion

Red Kellys Tangy Traditional Dressing

Tip: Prepare Dressing 20 mins before serving.

 

Method:

Wash all lettuce leaves and drain off all water.

Place lettuce leaves into salad bowl together with thinly sliced onion.

In a bowl place Crumbled Feta, sliced Red Onion, and chopped Dill add Red Kellys Tangy Traditional dressing and combine together and place into fridge for 20mins.

 

When ready to serve drizzle dressing over salad.

 

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Romano Potatoes

 

Ingredients:

500g evenly sized Potatoes, unpeeled

50g chives, finely chopped

50g Pancetta

100g Peas

2 tablespoons Olive Oil

Red Kellys Parmesan & Chive dressing

 

Method:

Cut potatoes in half and place into pot of salted water to part boil.

Remove potatoes from water and place onto oven tray drizzled with olive oil – Place into pre-heated 180°C oven for 15 mins or until golden brown.

Place Peas into pot of boiling water for 3 minutes and drain.

Cut Pancetta into small pieces and place onto crease proof paper into pre-heated oven, occasionally turning until crispy.

Combine all ingredients onto a serving plate with a generous amount of Red Kellys PArmesan & Chive dressing.

 

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