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Basil Pasta Salad

 

Ingredients:

375g Fussilli Pasta

2 tablespoons Olive Oil

1 x Zucchini

1 x Garlic Clove

1/2 Cup of small leaf Basil

1/4 Cup of chopped Parsley

 

Method:

Slice Zucchini length ways and grill on hot plate until semi tender.

Blanch Broad Beans and Peas, thinly slice garlic, combine and lightly toss in pan with a touch of oil olive.

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.

Drain and return to pan together with Broad Beans, Peas and Zucchini and a handful of chopped parsley.

Pour generous amount of Red Kellys Basil & Garlic dressing – Garnish with small leaf basil.

 

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Chilli Cous Cous Chicken

 

Ingredients

1 3/4 Cup Pearl Couscous

1 x Tablespoon Olive Oil

350g Chicken Breast

1 x Garlic Clove – chopped

2 x Cups of Water – Boiled

1 x Mango

1/2 Cucumber

1 x Banana Chilli

1/2 Cup Coriander

1/2 Mint

Red Kellys Sweet Chilli & Lime dressing

 

Method:

Place Couscous into pot with two cups of boiled water – let sit for 15mins until water is fully absorbed.

Baste Chicken breasts with Red Kellys Sweet Chilli & Lime dressing and let sit for half hour in fridge.

Thinly slice Mango, Cucumber and Banana Chilli. Thinly chop Coriander and Mint – Place into serving plate and add Red Kellys Sweet Chilli & Lime dressing and toss together.

Pre-Heat hotplate to high heat and place chicken to cook until golden brown, slice into 5mm slices and set aside.

To assemble transfer couscous to a large serving plate and stir in Red Kellys Sweet Chilli & Lime dressing, Mango, Cucumber, Banana Chilli. Combine all ingredients together and place sliced chicken on top with a generous sprinkle of chopped Coriander.

 

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Caesar Chicken

 

Ingredients:

Serves 4

4 x Eggs

8 x Prosciutto Slices

1 x French Baguette

4 x tbs Extra Virgin Olive Oil

1 x Whole Roasted Chicken

100g Grated Parmesan

2 x Baby Cos Lettuce

Red Kellys Caesar Salad Dressing

 

Method:

Place Prosciutto onto baking paper into pre-heated oven (180°C/160°C) and bake for 8-10 minutes until crisp. Break Prosciutto into large pieces.

Preheat a lightly greased chargrill pan on high. Brush baguettes slices with olive oil – place onto pan turning every 2 minutes until bread is golden and charred. Put aside to cool down onto a paper towel to drain.

Place eggs in a saucepan and cover with cold water.

Bring to boil, reduce heat to medium. Simmer for 4 minutes and refresh under cold water. Peel the eggs and let sit.

Wash and cut Baby Cos lettuce in half and arrange into salad bowl.

Tuck the bread slices together with the Prosciutto alongside the lettuce together with the cut egg.

Cut the roasted chicken into 4 pieces, place into salad bowl, sprinkle with parmesan and drizzle with Red Kellys Caesar dressing.

 

Tip: You can roast your own whole chicken or purchase a roasted chicken from your local retailer.

 

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Italian Caprese

 

Ingredients:

2 x Heirloom Tomato punnet

200g Bocconcini Cheese or 120g of Buffalo Mozzarella

2 x tablespoons of Olive Oil

1 x small bunch of Basil

Red Kellys Italian Dressing

 

Method:

Cut larger tomatoes into slices and cut small tomatoes in half.

Place on serving platter together with bocconcini also cut in half.

Season with salt & pepper to desired taste, sprinkle basil leaves and serve with generous amount of Red Kellys Italian dressing.

 

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Basil & Beets Sprouts Salad

 

Ingredients:

1 x bunch Baby Beetroot

300g Baby Brussels Sprouts

1 x Garlic Clove

1 x sprig of Thyme

2 x slices of bacon

2 tablespoons of Honey

2 tablespoons of Olive Oil

2 tablespoons of Pinenuts

Shaved Parmesan

Red Kellys Basil and Garlic Dressing

 

Method:

Halve Baby Beets and roast in oven until semi soft.

Halve Brussels Sprouts and place into pan with a little water, blanch until par cooked.

Pour water out of pan and add in olive oil and chopped up bacon – pan toss until bacon and sprouts starts to brown.

Add Honey, Pinenuts, Thyme and Baby Beets to combine together.

Transfer to a serving dish, add shaved parmesan and drizzle generously with Red Kellys Basil & Garlic dressing.

 

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Lemon Myrtle Asian Chicken

 

Ingredients:

250g Chicken Breast fillets

1/2 Cucumber chopped

1 x Carrot peeled with julienne pealer

1 x small sprig of Coriander

1 x small sprig of Mint

1 x lemon wedge 50g Shaved Coconut (Fresh or from a packet)

Red Kellys Lemon Myrtle Dressing

 

Method:

Place chicken in a deep frying pan, cover with water and bring to a gentle simmer on medium.

Reduce heat to low and poach chicken for 5-8 minutes.

Shred Chicken fillets into bite size pieces and place in large serving bowl.

Place chopped cucumber, julienned carrots, coriander & mint beside poached chicken, drizzle with generous amount of Red Kellys Lemon Myrtle Dressing and top with shaved coconut.