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Almond & Date Bulgur Salad with Sofrito

Sofrito, an aromatic mixture of sautéed bell pepper, tomatoes, garlic and onion, provides a flavourful base for many Latin dishes. Distinctly Middle Eastern flavours like orange, dates, cumin and almonds give this bulgur wheat salad a truly global twist.

UK adapted recipe.

Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

500 ml (17 fl oz) water
175 g (6 oz) bulgur (cracked wheat)
1 teaspoon grated orange peel
125 ml (5 fl oz) orange juice
1 teaspoon Schwartz Cumin Ground
1/2 teaspoon Schwartz Mediterranean Sea Salt
2 teaspoons olive oil
100 g (4 oz) tin chopped tomatoes
50 g (2 oz) green pepper, chopped
50 g (2 oz) red pepper, chopped
50 g (2 oz) onion, finely chopped
2 teaspoons Schwartz Garlic Granules
75 g (3 oz) pitted dates, quartered, divided
25 g (1 oz) sliced almonds, toasted, divided
1 tablespoon chopped coriander leaf

1. Bring water to boil in medium saucepan. Meanwhile, heat large frying pan over a medium heat, add the bulgur wheat and toast, stirring occasionally for 2 to 3 minutes or until fragrant, remove from the heat and allow to cool for 2-3 minutes then add toasted bulgur to the boiling water, cook on medium heat for 10 to 12 minutes or until tender. Drain and rinse under cold water. Place bulgur in large bowl. Mix orange peel, juice, Cumin and Sea Salt in small bowl. Pour over bulgur, toss to coat well then set aside.

2. Heat oil in large frying pan on a medium-high heat. Add tomatoes, peppers, onion and Garlic, cook and stir for 2 to 3 minutes or until tender-crisp. Add vegetables, and 1/2 of the dates, almonds as well as the coriander leaf to the bulgur mixture, toss to coat well.

3. Serve warm or refrigerate until ready to serve. Garnish with remaining dates and almonds.

Serves 4.

Ingredients

Cumin-Roasted Chicken with Sofrito Gremolata

Preparing this rustic chicken dish in a clay pot creates an aromatic broth and fork-tender roast vegetables. It is accompanied by a reimagined gremolata made of sautéed peppers, tomatoes, onions and garlic with refreshing hits of coriander and lime.

Recipe developed by our global chefs.

Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

Chicken:
2 tablespoons Schwartz Cumin Ground
2 teaspoons Schwartz Oregano
2 teaspoons Schwartz Mediterranean Sea Salt
1 teaspoon Schwartz Black Pepper Ground
1/2 teaspoon Schwartz Paprika
2.4 kg (4 1/2 lb) bone-in chicken parts, skin removed
1 tablespoon vegetable oil
Vegetables:
2 medium sweet potatoes, peeled and chopped
3 plum tomatoes, halved
1 medium onion, chopped
2 ribs celery, chopped
4 whole garlic cloves
2 teaspoons vegetable oil
125 ml (4 fl oz) white wine or chicken stock
Sofrito Gremolata:
2 teaspoons vegetable oil
65 g chopped red bell pepper
80 g chopped onion
90 g chopped plum tomato
1 tablespoon finely chopped garlic
1 teaspoon Schwartz Cumin Ground
1/2 teaspoon Schwartz Coriander Ground
2 tablespoons chopped coriander leaf
2 teaspoons lime juice

1. For the Chicken, mix seasonings in small bowl. Reserve 2 teaspoons. Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.

2. For the Vegetables, toss vegetables with oil and reserved 2 teaspoons seasonings in large clay pot or 4 L baking dish. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil.

3. Bake in preheated 400°F (200°C, Gas Mark 6) oven 45 minutes. Remove foil. Increase oven temperature to 450°F (230°C, Gas Mark 8). Bake 15 to 20 minutes longer or until chicken is cooked through.

4. Meanwhile, for the Sofrito Gremolata, heat oil in medium skillet on medium heat. Add bell pepper, onion, tomato, garlic, Cumin and Coriander; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in coriander leaf and lime juice. Serve chicken and vegetables sprinkled with Gremolata.

Serves 8.

Ingredients

Jicama-Wrapped Short Ribs with Asian Pear Slaw

Galbi, a popular Korean barbecue recipe, is made with thinly sliced beef short ribs that are marinated and quickly grilled. In this dish, short ribs are wrapped in thinly sliced jicama and topped with refreshing Asian pear slaw for a creative take on tacos.

Recipe developed by our global chefs.

Prep Time: 30 minutes
Refrigerate: 30 minutes
Cook Time: 5 minutes

Ingredients

Jicama-Wrapped Short Ribs:
40 g chopped red onion
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon Korean hot pepper paste (Gochujang)
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 teaspoon finely chopped crystallized ginger
454 g (1 lb) boneless beef short ribs, cut into 0.2 cm (1/8-inch) thick slices
1 medium jicama
Asian Pear Slaw:
60 ml (4 fl oz) seasoned rice vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon finely chopped crystallized ginger
1 teaspoon Schwartz Cinnamon Ground
150 g Asian salad mix or chopped napa cabbage
115 g thinly sliced Asian pear
60 g bean sprouts, halved
50 g thinly sliced red onion
1 tablespoon chopped coriander leaf
2 teaspoons Schwartz Sesame Seed, toasted

1. For the Short Ribs, mix onion, soy sauce, honey, garlic, hot pepper paste, rice vinegar, sesame oil and crystallized ginger in large bowl until well blended. Add short ribs; toss to coat well. Cover. Refrigerate 30 minutes.

2. For the Asian Pear Slaw, mix rice vinegar, sesame oil, soy sauce, honey, crystallized ginger and Cinnamon in large bowl until well blended. Add salad mix, Asian pear, bean sprouts, onion, coriander leaf and Sesame Seed; toss to coat well. Cover. Refrigerate 30 minutes, tossing occasionally.

3. Peel jicama carefully to maintain its round shape. Cut into 0.1 cm (1/16-inch) thick slices using mandolin. Pick out 16 larger slices. Reserve remaining smaller slices for another use.

4. Grill sliced short ribs over medium-high heat 30 seconds to 1 minute per side or until browned and cooked through. To serve, place a few slices of short rib on each jicama slice. Top with Asian Pear Slaw. Serve immediately.

Serves 8.

Test Kitchen Tips:

Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavour stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Three tablespoons sweet soy sauce (kecap manis) can be used in place of the soy sauce and honey. It is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries.

Ingredients

Korean BBQ Wings

Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavour adventure.

Recipe developed by our global chefs.

Prep Time: 20 minutes
Refrigerate: 30 minutes
Cook Time: 35 minutes

Ingredients

125 ml Korean pepper paste (Gochujang)
125 ml (4 fl oz) soy sauce
60 ml (2 fl oz) honey
2 tablespoons minced garlic
2 tablespoons sesame oil
1 teaspoon Schwartz Ginger Ground
2 kg (4 lb) chicken wing pieces
1 Asian pear
2 spring onions, thinly sliced
1 tablespoon Schwartz Sesame Seed

1. Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and Ginger in medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add 120 ml (4 fl oz) of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.

2. Remove chicken from marinade. Discard any remaining marinade. Place chicken on shallow foil-lined large baking pan. Bake in preheated 375°F (190°C, Gas Mark 5) oven 30 minutes, turning chicken halfway through cooking.

3. Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.

4. Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with spring onions and Sesame Seed.

Serves 12.

Test Kitchen Tips:

Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Chicken wings may be grilled without prebaking. Grill marinated chicken over medium-high heat 15 to 18 minutes until cooked through, turning frequently. Grill pear slices as directed, brushing with 2 tablespoons of the reserved marinade. Continue as directed.

Ingredients

Cucumber-Herb Gazpacho with Watermelon Croutons

This modern take on a favourite chilled soup is the ultimate refresher. A mellow, Asian-inspired cucumber base has fresh hints of mint and dill. Juicy watermelon “croutons” bring out the soup’s subtle sweetness.

UK adapted recipe.

Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

2 medium cucumbers chopped, peeled and seeded
50 g (2 oz) crustless sourdough bread, torn into small pieces
250 ml (9 fl oz) water
1 tablespoon white wine vinegar
2 teaspoons Thai fish Sauce
1 teaspoon mirin
1/2 teaspoon Schwartz Dill
100 g (4 oz) cubed watermelon
25 g (1 oz) red onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon Schwartz Mint
1 tablespoon crème fraîche
Schwartz Black Pepper to taste

1. Place cucumber, bread, water, vinegar, fish sauce, mirin and Dill in blender, cover and blend until coarsely pureed. Refrigerate for 1 hour or until chilled.

2. Mix watermelon, onion, oil and mint in small bowl until well blended. Pour gazpacho into shallow bowls. Place a spoonful of watermelon mixture in center of gazpacho. Top with a dollop of crème fraîche. Serve with freshly ground black pepper to taste.

Serves 4.

Ingredients

Dill-Mint Ice Cubes

Serve these ice cubes, infused with dill and mint leaves, with sparkling water for the ultimate refresher.

Recipe developed by our global chefs.

Prep Time: 5 minutes
Freeze: overnight

Ingredients

625 ml (20 fl oz) water
1/2 teaspoon Schwartz Dill
20 small mint leaves

1. Mix water and Dill. Place a mint leaf in each ice cube section of ice cube tray. Pour water mixture into ice cube tray. Freeze overnight or until frozen.

2. Serve with sparkling water and a squeeze of lemon.

Makes 20 ice cubes.

Ingredients

Grilled Lamb Chops with Meyer Lemon Risotto and Arugula

Fragrant lemon thyme, Meyer lemon peel, olive oil and honey enhance grilled lamb chops with a fresh Mediterranean flair. Hearty whole grain risotto is infused with bright lemon flavour from Meyer lemon juice and Limoncello liqueur.

Recipe developed by our global chefs.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

Meyer Lemon Risotto and Arugula:
2 tablespoons butter
50 g chopped onion
115 g whole grain rice mix
2 tablespoons Meyer lemon juice
2 tablespoons Limoncello liqueur
1 liter (33 fl oz) chicken stock, heated
1/4 teaspoon Schwartz Black Pepper Coarse Ground
55 g arugula
Lamb Chops:
2 tablespoons fresh lemon thyme leaves
2 tablespoons olive oil
2 teaspoons honey
2 teaspoons grated Meyer lemon peel
1/2 teaspoon Schwartz Ginger Ground
1/2 teaspoon Schwartz Black Pepper Coarse Ground
1/4 teaspoon Schwartz Mediterranean Sea Salt
1 (8-rib) frenched rack of lamb (680 g) (1 1/2 lb), cut into 2-rib portions

1. For the Risotto, melt butter in large saucepan on medium heat. Add onion; cook and stir 2 minutes or until softened. Add rice mix; cook and stir 1 minute to toast rice. Add lemon juice and Limoncello liqueur; cook and stir 1 minute or until almost evaporated.

2. Stirring constantly, add warm stock, 120 ml at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock to be absorbed and the risotto to become thick and creamy.) Season with Black Pepper.

3. Meanwhile, for the Lamb Chops, mix lemon thyme, oil, honey, lemon peel, Ginger, Black Pepper and Sea Salt in small bowl until well blended. Rub 1 tablespoon of the seasoning mixture on lamb chops.

4. Grill lamb over medium heat 10 to 15 minutes per side or until desired doneness. Let stand 10 minutes. Divided arugula among each plate. Top with risotto. Place a lamb chop on each plate. Drizzle with remaining seasoning mixture.

Serves 4.

Test Kitchen Tips:

If Meyer lemons are unavailable, use 4 teaspoons lemon juice and 2 teaspoons orange juice in the risotto and grated lemon peel in the lamb chops.

If fresh lemon thyme is unavailable, substitute 2 teaspoons Schwartz Thyme.

Ingredients

Lemon Blanc Cocktail

Lemon thyme-infused simple syrup adds an herbal note to a citrus gin cocktail.

UK adapted recipe.

Prep Time: 10 minutes

Ingredients

Lemon Thyme Syrup:
125 g (5 oz) sugar
125 ml (4 fl oz) water
1 bunch fresh lemon thyme
75 ml (3 fl oz) milk
25 ml (1 fl oz) single cream
1 Schwartz Vanilla Pod
125 ml (4 fl oz) gin
125 ml (4 fl oz) Limoncello liqueur
125 ml (4 fl oz) Meyer lemon juice
275 ml (9 fl oz) Lemon Thyme Syrup
Lemon twists, to garnish

1. For the Lemon Thyme Syrup, mix sugar and water in a small saucepan and bring to the boil. Add lemon thyme and simmer for 5 minutes. Remove from heat and leave to cool for 10 minutes, stirring occasionally to completely dissolve sugar. Strain. Cover and refrigerate until well chilled.

2. Heat milk and cream with the Vanilla Pod for 2 minutes and allow to cool.

3. Fill a shaker half full with cracked ice. Add all ingredients. Shake until well mixed and chilled. Strain into 6 cocktail glasses. Serve with or without ice. Garnish with lemon twists.

Serves 6.

Test Kitchen Tips:

If fresh lemon thyme is unavailable, substitute 2 teaspoons Schwartz Thyme.

If Meyer lemon juice is unavailable, use 6 tablespoons lemon juice and 2 tablespoons orange juice.

Ingredients

Ultimate Lemon Tarts with Limoncello Blackberries

These individual Meyer lemon tartlets contain four layers of lemon flavour, from the lemon thyme crust to the lemon meringue kiss. The crust and lemon curd can be made a day ahead.

Recipe developed by our global chefs.

Prep Time: 1 hour
Refrigerate: 2 1/2 hours
Freeze: 30 minutes
Cook Time: 30 minutes

Ingredients

Tart Crust:
250 g flour
100 g granulated sugar
1 tablespoon fresh lemon thyme leaves
1 teaspoon grated Meyer lemon peel
170 g cold butter, cut into pieces
1 egg yolk
1 to 2 tablespoons cold Limoncello liqueur
Meyer Lemon Curd:
9 egg yolks
160 ml (5 fl oz) fresh Meyer lemon juice
60 ml (2 fl oz) Limoncello liqueur
200 g granulated sugar
170 g cold butter, cut into pieces
Limoncello Blackberries:
275 g blackberries
2 tablespoons confectioners’ sugar
2 tablespoons Limoncello liqueur
1 teaspoon fresh lemon thyme leaves
1 teaspoon grated Meyer lemon peel
Lemon Meringue Kisses:
3 egg whites
65 g granulated sugar
1/2 teaspoon cream of tartar
1/4 teaspoon pure lemon extract

1. For the Tart Crust, place flour, granulated sugar, lemon thyme and lemon peel in food processor; cover. Pulse to combine. Add butter; process until mixture resembles coarse crumbs. Add egg yolk; process until dough begins to form a ball. If needed, add 1 to 2 tablespoons cold Limoncello liqueur. Divide dough in half. Wrap each half in plastic wrap, pressing to form a disk. Refrigerate at least 1 hour.

2. Cut each disk into 12 equal pieces. Roll each piece on lightly floured surface to 0.3 cm (1/8-inch) thickness. Press into tartlet pans with 5 cm (2-inch) diameter cups. Trim excess dough from top. Form a total of 24 tart shells. Freeze 30 minutes.

3. Place tartlet pans on large baking sheet. Bake in preheated 350°F (180°C, Gas Mark 4) oven 17 to 20 minutes or until lightly browned. Cool tart shells in pans on wire rack. Using a toothpick, carefully remove tart shells from pans. (Can be made 1 day ahead. Place tart shells on baking sheet. Cover with plastic wrap. Store at room temperature.)

4. For the Meyer Lemon Curd, mix egg yolks, Meyer lemon juice, Limoncello liqueur and granulated sugar in large heavy saucepan with wire whisk until well blended. Whisking constantly, cook on medium heat 8 to 10 minutes or until curd is thickened and coats the back of a spoon. Remove from heat. Whisk in butter, one piece at a time. Spoon into large bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate at least 1 hour or overnight until chilled and set.

5. For the Blackberries, mix all ingredients in medium bowl until well blended. Refrigerate until ready to serve. Spoon about 2 tablespoons lemon curd into each tart shell. Set aside.

6. For the Lemon Meringue Kisses, beat egg whites in medium bowl with electric mixer on high speed until foamy. Mix sugar and cream of tartar in small bowl. Gradually add sugar mixture and lemon extract to egg whites, beating until stiff peaks form. Spoon about 1 tablespoon meringue in the center of each tartlet, lifting spoon so that meringue forms a peak. Place tartlets on large baking sheets.

7. Broil 7 to 15 cm (3 to 6 inches) from heat for 30 seconds to 1 minute or until the meringue is lightly browned. (Watch to ensure that meringue does not burn.) Refrigerate tartlets at least 30 minutes before serving. To serve, top each tartlet with Limoncello Blackberries.

Serves 24.

Test Kitchen Tips:

If Meyer lemons are unavailable, use grated lemon peel in the tart crust and the blackberry mixture. Use 7 tablespoons lemon juice and 3 1/2 tablespoons orange juice in the lemon curd.

If fresh lemon thyme is unavailable, substitute 1 teaspoon Schwartz Thyme in the crust and 1/4 teaspoon in the blackberry mixture.

Ingredients

Aubergine & Goat Cheese Torte with Honey-Harissa Sauce

Aubergine is the star of this modern interpretation of a vegetable terrine. Honey-Harissa Sauce adds vibrant colour and bold flavour.

Recipe developed by our global chefs.

Prep Time: 45 minutes
Cook Time: 20 minutes
Refrigerate: 1 hour

Ingredients

Honey-Harissa Sauce:
1 large red bell pepper, roasted, peeled and seeded
3 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon Schwartz Caraway Seed, ground
1/2 teaspoon Schwartz Coriander Ground
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon Schwartz Chillies Crushed
1 large aubergine, sliced lengthwise into 12 to 16 slices
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon Schwartz Black Pepper Ground
1 small red bell pepper, roasted, peeled and quartered
60 g (2 oz) goat cheese (chévre)
1 small yellow bell pepper, roasted, peeled and quartered
2 tablespoons honey

1. For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.

2. Brush aubergine slices with oil. Season lightly with salt and Black Pepper. Place aubergine slices in single layer on baking pan. Roast in preheated 350°F (180°C, Gas Mark 4) oven 15 to 20 minutes or until just tender.

3. Line four (175 ml, 6 oz) ramekins with plastic wrap. Place 1 slice of aubergine lengthwise along bottom of each ramekin. Line the sides of the ramekin with slices of aubergine, draping 2.5 cm (1 inch) of each end of the aubergine slice over top of ramekin. Place red bell pepper slices on top of aubergine in bottom of ramekin. Top with a thin layer of goat cheese. Repeat with a layer of aubergine, placing slices crosswise to first layer of aubergine, yellow bell pepper slices and goat cheese. Fold excess aubergine over to enclose the torte. Cover ramekins in plastic wrap.

4. Refrigerate 1 hour or overnight. Invert each ramekin onto serving plate and carefully remove ramekin. Brush tortes with honey. Serve with Honey-Harissa Sauce.

Serves 4.

Ingredients

Roasted Aubergine Bisque with Honey-Harissa Sauce and Parmesan Crisps

Roasted vegetables and a bold harissa sauce provide intense flavour to this Moroccan-inspired soup. Garnish with easy-to-prepare Parmesan Crisps.

Recipe developed by our global chefs.

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients

Parmesan Crisps:
40 g shredded Parmesan cheese
Honey-Harissa Sauce:
1 large red bell pepper, roasted, peeled and seeded
3 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon Schwartz Caraway Seed, ground
1/2 teaspoon Schwartz Coriander Ground
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon Schwartz Chillies Crushed
Bisque:
1 large aubergine, peeled and diced (2.5 cm) (1 inch)
1 medium tomato, seeded and coarsely chopped
50 g sliced leeks, white part only
40 g chopped onion
1 tablespoon olive oil
1 teaspoon Schwartz Garlic Granules
1/8 teaspoon Schwartz Black Pepper Coarse Ground
500 ml (16 fl oz) vegetable stock
2 tablespoons heavy cream
2 tablespoons honey
1/2 teaspoon salt
2 teaspoons chopped coriander leaf

1. For the Parmesan Crisps, sprinkle cheese into 8 circles, 3 to 5 cm (1 1/2 to 2 inches) in diameter, on parchment paper-lined baking sheet. Bake in preheated 400°F (200°C, Gas Mark 6) oven 7 to 8 minutes or until golden brown. Cool in pan on wire rack. Set aside.

2. For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.

3. For the Bisque, toss aubergine, tomato, leeks, onion, oil, Garlic and Black Pepper in large bowl. Spread in single layer on foil-lined shallow baking pan.

4. Bake in preheated 375°F (190°C, Gas Mark 5) oven 10 to 15 minutes or until softened. With center part of cover removed to let steam escape, puree 1/2 the vegetable mixture and 250 mL of the stock in blender on high speed until smooth. Pour bisque into large saucepan. Repeat with remaining vegetable mixture and stock.

5. Stir in 2 tablespoons of the Honey-Harissa Sauce, cream, honey and salt. Bring to simmer, stirring occasionally. Pour bisque into 4 soup bowls. Top each with 1 teaspoon of the Honey-Harissa Sauce, coriander leaf and 2 Parmesan Crisps.

Serves 4.

Test Kitchen Tip: Store leftover Honey-Harissa Sauce in refrigerator. Serve with grilled meats, or toss with pasta or couscous.

Ingredients

Curried Butternut Squash with Pancetta, Leeks and Toasted Squash Seeds

For a seasonal dish with global flair, prepare butternut squash with fragrant curry powder, creamy coconut milk and savoury pancetta. Reserve squash seeds and toast them to enhance the dish with a nutty crunch.

Recipe developed by our global chefs.

Prep Time: 30 minutes
Cook Time: 25 minutes

Ingredients

1 medium butternut squash, about 900 grams (2 pounds)
1 1/2 teaspoons Schwartz Hot Curry Powder
1 teaspoon Schwartz Garlic Minced
1 tablespoon butter, melted
75 g chopped pancetta
100 g chopped leeks
125 ml (4 fl oz) coconut milk

1. Peel, seed and cut squash into 1.5 cm (1/2-inch) dice. Reserve squash seeds. Mix Hot Curry Powder and Garlic in small bowl. Toss squash seeds, butter and 1 teaspoon of the seasoning mix in medium bowl to coat well. Spread in single layer on large baking pan.

2. Bake in preheated 350°F (180°C, Gas Mark 4) oven 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside.

3. Meanwhile, heat large nonstick skillet on medium-high heat. Add pancetta; cook and stir 5 minutes or until golden brown. Add squash; cook on medium heat 10 to 12 minutes or until tender, stirring occasionally. Add leeks and remaining seasoning mix; cook and stir 4 minutes. Stir in coconut milk. Remove from heat. Garnish with toasted squash seeds.

Serves 6.

Ingredients

Squash Ribbon Salad with Red Curry Vinaigrette

This inspired no-cook preparation for summer squash gets bold flavour from a drizzle of Thai-style vinaigrette and a sprinkle of crisp pancetta. For effortless, paper-thin squash ribbons, use a vegetable peeler.

UK adapted recipe.

Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

2 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons Thai red curry paste
2 teaspoons Thai fish sauce
pinch Schwartz Chillies Crushed
4 slices pancetta
1 large yellow squash
1 large courgette
175 g (6 oz) cherry tomatoes, halved

1. For the vinaigrette, mix sugar, lime juice, vinegar, curry paste, fish sauce and Chillies in small bowl until well blended. Set aside.

2. Fry the pancetta in a pan over a medium heat until crisp. Drain over paper towels then crumble into large pieces. Set aside.

3. Trim the yellow squash ends and the courgette. Slice into ribbons with vegetable peeler or mandolin. Place squash ribbons and tomatoes on serving platter. Drizzle with the vinaigrette and sprinkle with pancetta.

Serves 6.

Ingredients

Braised Cod with Gingered Carrot-Coconut Sauce

Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavourful broth of coconut milk, carrot juice, rice wine and ginger.

Recipe developed by our global chefs.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

4 cod fillets, 115 g (4 oz) each, about 2.5 cm (1-inch) thick
1 teaspoon Schwartz Dill
1 teaspoon Schwartz Mediterranean Sea Salt
1/4 teaspoon Schwartz White Pepper Ground
3 tablespoons cornstarch
2 tablespoons plus 1 teaspoon vegetable oil, divided
2 heads baby bok choy, cut in half lengthwise
175 ml (6 fl oz) coconut milk
125 ml (4 fl oz) carrot juice
125 ml (4 fl oz) rice wine
1 tablespoon Schwartz Ginger Ground

1. Rinse cod fillets; pat dry with paper towels. Sprinkle both sides with Dill, Sea Salt and White Pepper. Let stand 10 minutes. Coat cod on both sides with cornstarch, shaking off excess.

2. Heat 2 tablespoons of the oil in large nonstick skillet on high heat. Add cod fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned. Drain on paper towels.

3. Heat remaining 1 teaspoon oil in same skillet on medium heat. Add bok choy; cook 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and Ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork. To serve, place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.

Serves 4.

Ingredients

Gingered Banana Tarts with Coconut Ice Cream

Warm slices of gingered bananas top crisp puff pastry for a simply spectacular dessert. Homemade coconut ice cream is a creamy, exotic complement. If short on time, purchased ice cream is a great alternative.

UK adapted recipe.

Prep Time: 30 minutes
Cook Time: 40 minutes
Refrigerate: 3 hours
Freeze (in ice cream maker): as directed

Ingredients

Coconut Ice Cream:
4 egg yolks
100 g (4 oz) granulated sugar
350 ml (12 fl oz) double cream
400 ml (13 fl oz) coconut milk
1 Schwartz Vanilla Pod
Gingered Banana Tarts:
125 g (5 oz) butter, melted
125 g (5 oz) brown sugar, divided
2 teaspoons Schwartz Ginger Ground
4 small firm ripe bananas, sliced diagonally into 1/2 cm (1/4 inch) slices
1 sheet frozen puff pastry, thawed and quartered 23 cm (9 inch) square
25 g (1 oz) desiccated coconut, toasted

1. For the ice cream, beat the egg yolks and sugar in medium saucepan with a wire whisk for 1 to 2 minutes or until pale yellow and thickened. Add cream and coconut milk; whisk until well blended stirring constantly. Cook on medium heat for 8 to 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Strain custard into a medium metal bowl and add the seeds from the Vanilla Pod. Place bowl over an ice water bath and stir occasionally until cooled.

2. Refrigerate for at least 3 hours or until well chilled. Pour into an ice cream maker and freeze according to manufacturer’s directions.

3. For the tarts pre-heat the oven to 200°C, 400°F, Gas Mark 6. Pour 2 tbs butter each into 4 shallow individual baking dishes or ramekins. Sprinkle each evenly with 2 tbs of the brown sugar and 1/2 tsp of the Ginger. Layer 1 sliced banana in each dish, overlapping slices as necessary and top with puff pastry, tucking corners in. Place baking dishes on shallow baking pan.

4. Bake in the oven for 20 to 25 minutes or until pastry is puffed and golden brown and the filling is bubbly. Invert each tart onto a dessert plate. Cut each tart in half to make 2 servings. Serve with the coconut ice cream and sprinkle with the toasted coconut.

Serves 8.

Ingredients

Butterscotch Vanillatini

Butterscotch grows up in this modern, comforting cocktail. Rim your martini glass with crushed butterscotch candies to add flavour and a bit of crunch to this playful martini.

Recipe developed by our global chefs.

Prep Time: 5 minutes

Ingredients

Butterscotch candies
60 ml (2 fl oz) butterscotch schnapps
30 ml (1 fl oz) vanilla vodka

1. Place butterscotch candies in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed. Pour out onto a small plate. Wet outside rim of martini glass with water. Dip glass in crushed butterscotch candies to lightly coat.

2. Fill cocktail shaker half full with ice. Add butterscotch schnapps and vanilla vodka; shake until well mixed and chilled. Strain into martini glass.

Serves 1.

Ingredients

Easy Butter Toffee Sauce

This toffee sauce is a snap to prepare. It elevates ice cream and sweet treats like brownies and cakes with rich, buttery flavour.

Recipe developed by our global chefs.

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

112 g (4 oz) butter
100 g (4 oz) sugar
125 ml (4 fl oz) heavy cream
1/2 teaspoon vanilla extract

1. Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber colour.

2. Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.

Makes 1 cup or 8 (2-tablespoon) servings.

Ingredients

Gnocchi in Vanilla Brown Butter Sauce with Baby Spinach and Toasted Hazelnuts

Vanilla adds a hint of sweetness to a nutty brown butter sauce for gnocchi. Toasted hazelnuts lend the dish textural contrast and even more nutty flavour.

Recipe developed by our global chefs.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

454 g (1 lb) gnocchi
60 g (2 oz) butter
1 teaspoon minced garlic
1 teaspoon brown sugar
3/4 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon Schwartz Rosemary, crushed
60 g baby spinach leaves
60 ml (2 fl oz) heavy cream
30 g toasted chopped hazelnuts

1. Cook gnocchi as directed on package. Drain well. Meanwhile, melt butter in large skillet on medium heat 4 minutes or until nut brown in colour and aroma. Add garlic, sugar, vanilla, salt and Rosemary; cook and stir 30 seconds or until garlic is fragrant and sugar is dissolved.

2. Stir in cooked gnocchi and spinach. Cook and stir 1 minute or just until spinach is slightly wilted. Stir in cream and hazelnuts. Serve immediately.

Serves 3.

Ingredients

Vanilla-Butter Shrimp Rolls

A sophisticated take on a regional American classic. Vanilla enhances the natural sweetness of shrimp in these classic sandwiches.

Recipe developed by our global chefs.

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

8 hot dog rolls, split
3 tablespoons butter, softened, divided
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
454 g (1 lb) large shrimp, peeled, deveined and cut in half
1/4 teaspoon Schwartz Paprika
1/4 teaspoon salt
1/4 teaspoon Schwartz Black Pepper Ground
2 tablespoons dry sherry or white wine
1 teaspoon vanilla extract
4 tablespoons mayonnaise
1 to 2 cups small salad greens, such as mache, baby spinach or baby arugula

1. Lightly brush rolls with 2 tablespoons of the butter. Heat large skillet on medium heat. Place rolls, buttered-side down, in skillet. Toast 2 to 3 minutes per side or until golden brown. Remove from skillet. Set aside.

2. Heat oil and remaining 1 tablespoon butter in same skillet on medium heat. Add shallots and garlic; cook and stir 1 minute or until fragrant. Add shrimp, Paprika, salt and Black Pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in sherry and vanilla; cook until heated through.

3. Spread mayonnaise on each roll. Place baby greens in rolls. Spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately.

Serves 8.

Ingredients

Vanilla-Buttermilk Cake with Brown Butter Sauce

Warm brown butter sauce soaks into rich buttermilk cake resulting in a decadent, silky texture. A fresh fruit compote adds colour and accents the richness of the cake.

Recipe developed by our global chefs.

Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients

190 g (6 1/2 oz) flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
350 g (12 oz) granulated sugar, divided
224 g (8 oz) butter, softened, divided
3 eggs
6 teaspoons vanilla extract, divided
120 ml (4 fl oz) buttermilk
3 tablespoons water
370 g coarsely chopped fresh pineapple
125 g raspberries
2 tablespoons confectioners’ sugar

1. Mix flour, baking powder and baking soda in medium bowl. Beat 200 g of the granulated sugar and 112 g butter in large bowl with electric mixer on medium speed until lightly and fluffy. Beat in eggs, 1 at a time, until just combined. Stir in 2 teaspoons of the vanilla. Gradually add flour mixture alternately with buttermilk, beating on low speed after each addition until smooth. Pour into greased 25 cm (9-inch) round cake pan.

2. Bake in preheated 325°F (165°C, Gas Mark 3) oven 30 to 35 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, melt remaining 112 g butter in small saucepan on medium heat until caramel colour. Mix remaining 150 g granulated sugar, water and 3 teaspoons of the remaining vanilla in small bowl. Add to browned butter, stirring with wire whisk until well blended and smooth. Remove from heat. Cool slightly.

4. Poke holes in warm cake with skewer at 2.5 cm (1-inch) intervals. Slowly pour warm butter sauce over cake. Cool in pan 1 hour. Mix pineapple, raspberries, confectioners’ sugar and remaining 1 teaspoon vanilla. Invert cake onto serving platter. Slice cake and serve warm, topped with fruit mixture.

Serves 12.

Ingredients

Vanilla Butterscotch Milk Shake Shooters

A decadent mini-milkshake with rich, nostalgic flavour. Serve milk shake shooters with chocolate cookies for a fun, grown-up take on milk and cookies.

Recipe developed by our global chefs.

Prep Time: 5 minutes

Ingredients

500 ml vanilla ice cream
250 ml (8 fl oz) milk
2 tablespoons butterscotch schnapps
1 tablespoon vanilla extract

1. Place ice cream, milk, butterscotch schnapps and vanilla in blender; cover. Blend on high speed until smooth.

2. Pour into glasses. Serve immediately.

Serves 6.

Ingredients

Cuban Grilled Chicken with Salsa Fresca

In this mojo-inspired marinade, traditional orange juice is swapped out for grapefruit juice, adding bright flavour to grilled chicken. Serve with a fresh salsa of grapefruit, jicama, coriander, jalapeño and red onion.

UK adapted recipe.

Prep Time: 15 minutes
Refrigerate: 30 minutes
Cook Time: 16 minutes

Ingredients

Cuban Chicken:
175 ml (6 fl oz) grapefruit juice
2 tablespoons olive oil
2 teaspoons Schwartz Garlic Granules
2 teaspoons Schwartz Cumin Ground
1 teaspoon Schwartz Paprika Smoked
pinch Schwartz Chillies Crushed
450 g (1 lb) boneless, skinless chicken breasts, halved
Salsa Fresca:
200 g (7 oz) grapefruit segments
75 g (3 oz) cubed jicama or radishes
1/4 red onion, finely chopped
2 tablespoons grapefruit juice
2 tablespoons olive oil
1 tablespoon chopped coriander leaf
1 tablespoon jalapeno pepper, roughly chopped

1. For the chicken mix juice, oil, Garlic, Cumin, Smoked Paprika and Chillies in small bowl until well blended. Place chicken in large re-sealable plastic bag or glass dish. Add marinade mixture and turn to coat well. Cover and allow to marinade for 30 minutes or overnight in the refrigerator for extra flavor.

2. Meanwhile, for the salsa mix all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

3. Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Or bake in preheated 400°F (200°C, Gas Mark 6) oven 15 to 20 minutes. Serve chicken with Salsa Fresca.

Serves 4.

Ingredients

Grilled Oysters with Grapefruit & Red Pepper Relish

Grilling oysters for a few minutes allows them to open up easily. Once opened, top the oysters with a spicy-sweet grapefruit and bell pepper relish and return to the grill to be heated through.

Recipe developed by our global chefs.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Grapefruit & Red Pepper Relish:
1 tablespoon peanut or vegetable oil
2 tablespoons finely chopped red onion
1 tablespoon minced garlic
80 g grapefruit segments, divided
2 tablespoons finely chopped red bell pepper
1 tablespoon honey
1/4 teaspoon Schwartz Basil
1/4 teaspoon salt
1/8 teaspoon Schwartz Cayenne Chilli Pepper
8 fresh oysters
2 teaspoons chopped fresh parsley

1. For the Relish, heat oil in medium skillet on medium-high heat. Add onion and garlic; cook and stir on medium heat 3 minutes or until softened. Add 1/2 of the grapefruit segments and bell pepper; cook and stir 30 seconds. Remove from heat. Stir in honey, Basil, salt and Cayenne Chilli Pepper. Set aside.

2. Grill oysters, flat-side up, over medium-high heat 3 to 5 minutes or until oysters begin to open. (Discard any oysters that do not open.) Remove oysters from grill with spatula or tongs. Remove the top shells with pot holders. (Oysters will be hot.) Loosen oysters from the bottom shells with paring knife.

3. Top each oyster with 1 teaspoon of the Relish and 1 of the remaining grapefruit segments. Grill oysters 3 to 5 minutes or until heated through. Sprinkle with parsley. Serve immediately.

Serves 4.

Ingredients

Red Tea-Smoked Sea Bass with Cinnamon Caramelized Plums

Smoking meat and fish with tea leaves is a traditional Szechuan technique that’s now popular with restaurant chefs. It can be easily done at home in the oven. Red tea infuses sea bass with fragrant smokiness and a slight nutty flavor.

Recipe developed by our global chefs.

Prep Time: 25 minutes
Refrigerate: 30 minutes
Cook Time: 45 minutes

Ingredients

Red Tea-Smoked Sea Bass:
3 tablespoons reduced sodium soy sauce
2 tablespoons plus 1 1/2 teaspoons red tea (rooibos) leaves, divided
1 teaspoon minced garlic
1 teaspoon Schwartz Ginger Ground
4 skinless sea bass fillets, 170 g (6 oz) each
3 tablespoons uncooked long grain white rice
2 tablespoons packed dark brown sugar
1 tablespoon butter
55 g French bread cubes (1.5 cm) (1/2 inch)
2 Schwartz Cinnamon Sticks
1/2 teaspoon Schwartz Cinnamon Ground
300 g plum slices
2 tablespoons plum jam
2 tablespoons water
1 spring onion, thinly sliced on the diagonal

1. For the Sea Bass, mix soy sauce, 1 1/2 teaspoons of the red tea leaves, garlic and Ginger in small bowl until well blended. Place sea bass in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes.

2. Line large roasting pan with foil. Mix remaining 2 tablespoons red tea leaves, rice and sugar. Spread evenly in bottom of pan. Place a metal rack in pan. Place fish and marinade in disposable pie plate. Place pie plate on rack. Cover roasting pan tightly with foil.

3. Bake on lowest rack in preheated 450°F (230°C, Gas Mark 8) oven 30 minutes or until fish flakes easily with fork.

4. Meanwhile, melt butter in medium skillet on medium heat. Add bread cubes and Cinnamon Sticks. Sprinkle bread with Ground Cinnamon; cook and stir 5 minutes or until bread cubes are toasted. Remove bread cubes, reserving cinnamon sticks in skillet. Add plums to skillet; cook and stir until plums begin to caramelize. Add jam, water and juices in pie plate from cooked fish; cook and stir gently to glaze plums. To serve, spoon glazed plums onto each of 4 plates. Top with croutons and sea bass. Sprinkle with spring onion.

Serves 4.

Test Kitchen Tip: Red tea or rooibos tea comes from the South African red bush. It is reddish in colour and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.

Ingredients

Roasted Pork Tenderloin with Cinnamon-Plum Stuffing

A sweet and savoury stuffing of plums and sausage gets its deep, earthy aroma from steeped red tea and cinnamon, a perfect counterpoint to roasted pork tenderloin.

Recipe developed by our global chefs.

Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients

40 g red tea (rooibos) leaves
175 ml (6 fl oz) hot water
165 g plum jam
6 medium plums, pitted
225 g (8 oz) bulk pork sausage
50 g fresh bread crumbs
80 g coarsely chopped onion
1 teaspoon Schwartz Cinnamon Ground
1/2 teaspoon Schwartz Garlic Granules
2 pork tenderloins, 454 g (1 lb) each

1. Steep tea leaves in hot water 10 minutes. Strain. Add plum jam; mix well. Set aside. Dice 2 of the plums; halve remaining 4 plums. Mix diced plums, sausage, bread crumbs, onion, Ginnamon and Garlic in large bowl until well blended.

2. Cut each pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1.5 cm (1/2-inch) thickness. Spread 1/2 of the plum stuffing evenly on each pork tenderloin, leaving a 0.5 cm (1/4-inch) edge of meat. Roll pork tightly. Tie with kitchen string at 2.5 cm (1-inch) intervals. Place pork tenderloins in foil-lined shallow baking pan. Arrange halved plums around pork.

3. Roast in preheated 350°F (180°C, Gas Mark 4) oven 40 to 50 minutes or pork is until desired doneness. Brush with plum jam mixture during last 20 minutes of cooking. Let stand 5 minutes before slicing.

Serves 8.

Test Kitchen Tip: Red tea or rooibos tea comes from the South African red bush. It is reddish in colour and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.

Ingredients

Blueberry-Cardamom Mexican Atole

An unexpected blueberry-cardamom flavor adds exotic sweetness to atole, Mexico´s traditional warm masa beverage.

UK adapted recipe.

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

50 g (2 oz) masa harina (instant corn masa flour)
1 litre (33 fl oz) water
50 g (2 oz) dark chocolate (Mexican if possible)
4 Schwartz Cardamom Pods
75 g (3 oz) sugar
225 g (8 oz) blueberries

1. Place the flour in a saucepan, add 200ml of the water and heat for 2-3 minutes until thickened, stirring regularly to cook out the flour. Continue to add 100ml of water to the pan every 2 minutes stirring, until you have used 700ml of the water then stir in the chocolate.

2. Remove the Cardamom seeds from their pods and grind in a pestle and mortar, add to the pan along with the sugar.

3. Place remaining water and blueberries in blender, cover and blend on high until smooth. Pass these through a sieve to remove the skins then add the juice to the pan.

4. Cook on medium heat for 5-6 minutes or until thickened, whisking occasionally. Sweeten to taste with additional sugar as desired. Serve garnished with extra blueberries.

Serves 5.

Test Kitchen Tips:

Mexican chocolate is sweet chocolate flavoured with cinnamon and sometimes nutmeg, allspice and nuts. It is used to prepare Mexican hot chocolate and mole. It is packaged in tablet form and is available in Latin markets and some supermarkets under the brand names Abuelita and Ibarra.

Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in Latin markets or the baking aisle of some supermarkets.

Ingredients

Dessert Tamale with Blueberry Cardamom Sauce

Lining individual ramekins with corn husks gives this dish authentic tamale flavour without the time-consuming preparation. Finish these dessert “tamales” with a scoop of vanilla ice cream and a drizzle of Blueberry Cardamom Sauce.

Recipe developed by our global chefs.

Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients

Dessert Tamale:
10 dried corn husks, soaked overnight
240 ml (8 fl oz) half-and-half
240 ml (8 fl oz) milk
80 g masa harina (instant corn masa flour)
100 g sugar
2 tablespoons butter
4 large eggs, separated
Blueberry Cardamom Sauce:
300 g blueberries
200 g sugar
60 ml (2 fl oz) water
3 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon ground cardamom
500 ml vanilla ice cream

1. For the Dessert Tamale, place 10 (180 ml) (6 oz) ramekins on large shallow baking sheet. Line each ramekin with a corn husk. Set aside. Mix half-and-half, milk, masa harina, sugar and butter in medium saucepan. Stirring constantly, bring to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Let stand 10 to 15 minutes or until slightly cooled.

2. Beat egg yolks in small bowl. Stir into masa mixture. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Stir 1/3 of the egg whites into masa mixture until well mixed. Gently stir in remaining egg whites. Spoon about 120 ml masa mixture into each ramekin.

3. Bake in preheated 350°F (180°C, Gas Mark 4) oven 35 minutes or until top is golden brown and center is slightly loose. (Knife inserted into center comes out clean.) Meanwhile, for the Blueberry Cardamom Sauce, mix all ingredients in medium saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute until thickened. Remove from heat.

4. Remove ramekins from oven. Let stand 5 minutes before serving. (Tamales will deflate in center upon standing.) Place a small scoop ice cream in center of each tamale. Spoon about 2 tablespoons of Blueberry Cardamom Sauce over ice cream. Serve immediately.

Serves 10.

Test Kitchen Tip: Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in Latin markets or the baking aisle of some supermarkets. Dried corn husks can also be found in Latin markets.

Ingredients

Spiced Duck Arepas with Blueberry Port Sauce

Arepas are lightly fried cornmeal rounds served throughout Latin America in both sweet and savoury dishes. In this savoury rendition, arepas are topped with sliced duck breast and a blueberry and Port sauce.

Recipe developed by our global chefs.

Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

Spiced Duck:
1 teaspoon ground ancho chile pepper
1 teaspoon ground cardamom
1/2 teaspoon Schwartz Mediterranean Sea Salt
1/4 teaspoon Schwartz Black Pepper Coarse Ground
1 boneless duck breast half, with skin (about 454 g) (1 lb)
Blueberry Port Sauce:
165 g blueberry jam or preserves
125 ml (4 fl oz) Port
1 tablespoon finely chopped onion
1/2 teaspoon ground cardamom
1/4 teaspoon Schwartz Black Pepper Coarse Ground
2 tablespoons butter
1 teaspoon lemon juice
Arepas:
125 ml (4 fl oz) water
80 g white cornmeal
60 g masa harina (instant corn masa flour)
8 tablespoons butter, divided
1/4 teaspoon Schwartz Mediterranean Sea Salt
Coriander leaves and thin strips of lemon peel (for garnish)

1. For the Spiced Duck, mix ancho chile pepper, cardamom, Sea Salt and Black Pepper in small bowl. Score skin of duck with diagonal cuts. Rub both sides of duck breast with spice rub. Heat medium skillet on medium-low heat. Add duck breast, skin-side down. Cook 15 to 20 minutes or until some fat has melted and skin is browned. Turn duck breast; cook 8 to 11 minutes or until internal temperature reaches 135°F (60°C) for medium-rare. Remove duck from skillet. Set aside.

2. Strain duck fat, reserving 2 tablespoons. Wipe skillet clean. Add reserved duck fat, blueberry jam, Port, onion, cardamom and Black Pepper to skillet. Cook on medium heat 7 to 9 minutes or until reduced, stirring occasionally. Add butter; whisk until sauce is thickened. Whisk in lemon juice. With center part of cover removed to let steam escape, puree sauce in blender on high speed until smooth. Set aside.

3. For the Arepas, mix water, cornmeal, masa harina, 2 tablespoons of the butter, melted, and Sea Salt in medium bowl until well blended. Divide mixture into 8 portions. Form each into a ball then flatten into a disk, about 6 cm (2 1/2-inches) in diameter and 0.5 cm (1/4-inch )thick. Melt 3 tablespoons of the remaining butter in large nonstick skillet on medium heat. Add arepas; cook 5 to 6 minutes per side or until golden brown. Add remaining 3 tablespoons butter as necessary. Transfer arepas to parchment paper-lined baking pan. Bake arepas in preheated 350°F (180°C, Gas Mark 4) oven 4 to 5 minutes or until cooked through.

4. To serve, slice duck breast into thin slices. Place 1 to 2 slices on each arepa. Top with Blueberry Port Sauce. Garnish with coriander leaf and lemon peel.

Serves 8.

Ingredients

“Steak and Eggs” with Potato Rosti & Asian Steak Sauce

The classic breakfast combo of steak and eggs is elevated with an Asian twist. A final drizzle of steak sauce made from sweet soy sauce and tamarind paste will convince you that this is anything but ordinary.

Recipe developed by our global chefs.

Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

454 g (1 lb) medium Yukon gold potatoes
2 tablespoons crumbled crisply cooked bacon
1/4 teaspoon salt
2 tablespoons oil, divided
60 ml (2 fl oz) sweet soy sauce
5 teaspoons tamarind concentrate (paste)
454 g (1 lb) beef tenderloin, cut into 6 steaks
2 tablespoons Schwartz Black Pepper Coarse Ground
80 g arugula
25 g shaved Manchego cheese
1 tablespoon lemon juice
2 tablespoons butter
6 eggs

1. Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 15 minutes or until fork tender. Drain potatoes; cool slightly. Peel potatoes; shred with grater. Mix shredded potatoes, bacon and salt until well blended. Form into 6 patties.

2. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add potato patties; cook 7 to 8 minutes per side or until crisp and golden brown. Transfer to plate; keep warm.

3. Mix sweet soy sauce and tamarind concentrate in small bowl. Set aside. Season steaks with Black Pepper. Grill over medium-high heat 3 to 4 minutes per side or until desired doneness. Let stand 5 minutes before slicing.

4. Mix arugula, cheese, remaining 1 tablespoon oil and lemon juice in large bowl; toss to coat well. Set aside.

5. Melt butter in large nonstick skillet on medium heat. Cook eggs, sunny-side up, until desired doneness. To serve, place a potato rosti, 125 ml salad, sliced steak and a fried egg on each plate. Drizzle steak with soy sauce mixture.

Serves 6.

Test Kitchen Tips:

Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened.

Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavour dishes, and to make candies, condiments and beverages.

Ingredients

Tofu, Butternut Squash and Brussels Sprout Skewers

Sweet soy, tamarind paste and chili sauce add sweet and spicy Asian flavours to these vegetarian skewers. Serve as a starter or as a hearty side.

UK adapted recipe.

Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

50 ml (2 fl oz) sweet soy sauce
75 g (3 oz) tamarind paste
1 tablespoon tomato purée
1 teaspoon Schwartz Easy Garlic
Pinch Schwartz Chillies Crushed
1 teaspoon Schwartz Black Pepper Ground
1/2 teaspoon Schwartz Ginger Ground
325 g (11 oz) cubed extra-firm tofu
8 Brussels sprouts, trimmed and halved
8 pieces cubed butternut squash
1 tablespoon spring onion, chopped
1 teaspoon Schwartz Sesame Seed

1. Place soy, tamarind, tomato purée, Easy Garlic, Crushed Chillies, Black Pepper and Ground Ginger in a blender, cover and blend on high until smooth. Place tofu in a large baking dish. Add 1/4 of the marinade, toss gently to coat well. Refrigerate for 20 minutes.

2. Meanwhile, blanch Brussels sprouts and squash in boiling water for 2 minutes or until just until tender. Drain well. Thread tofu, Brussels sprouts and squash onto 8 skewers.

3. Grill over a medium heat for 2 to 3 minutes per side or until lightly browned and tender, brushing occasionally the remaining marinade.

4. Sprinkle skewers with spring onion and Sesame Seed. Place remaining marinade in a bowl for dipping. Serve.

Serves 4.

Test Kitchen Tips:

Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened.

Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavour dishes, and to make candies, condiments and beverages.