This section is a work in progress. It has been on my to-do-list for a while so when a customer recently asked for some recipes it kind of kicked me into action L.O.L.
Thanks for the kick Jason I needed it.
Using H. S. M.O.G.
H. S. M.O.G. is a very light flavoured sauce with a tomato, apple and tangelo base. The overall flavour goes well with South East Asian flavoured dishes. It is perfect as a drizzle sauce over fish, chicken, pork, vegetables etc or use as a dipping sauce.
H. S. M.O.G. is made with gluten free ingredients but the same equipment is used to make sauces containing gluten.
Stir fried veges
2 cups of mixed veges (carrot sticks, broccoli, cauliflower, onion, beans, etc)
2 clove crushed garlic
1/4 cup H. S. M.O.G Sauce
1 tablespoon vegetable oil
heat oil and garlic in a frying pan/wok
add vegetables and cook until 3/4s done
add H. S. M.O.G. Sauce and cook until vegetables have finished cooking and have a sticky coating
N.B. if you want to lower the end heat level dilute the sauce with chicken or vegetable stock until heat level wanted is achieved
Stir fried shrimp/prawns
200gm shrimps / prawns
1/4 cup H. S. M.O.G. Sauce
1 tablespoon vegetable oil
heat oil in a frying pan/wok
add shrimps / prawns
add H. S. M.O.G. Sauce and cook until vegetables have finished cooking and have a sticky coating
N.B. if you want to lower the end heat level dilute the sauce with water, chicken or vegetable stock until heat level wanted is achieved
Seafood dressing
makes amazing shrimp cocktails
1/2 cup greek yoghurt
1/4 cup H. S. M.O.G Sauce (adjust to taste)
add greek youghurt and H. S. M.O.G Sauce to a bowl
stir to combine
cover and let stand in fridge for 1 hour before use for best flavour
will store covered in fridge for 3-4 days (it hasn’t lasted longer at our place)
Dip
this dip is perfect to use on platters, with spring rolls etc
1/2 cup Greek Yoghurt
1/4 cup H. S. M.O.G Sauce (adjust to taste)
put the Greek Yoghurt in a muslin lined strainer and let the whey drain for 1 hour
add the H. S. M.O.G Sauce and mix
let stand covered in fridge for 1hr to let flavours mix
Salad Dressing
lightly drizzel H. S. M.O.G Sauce over salad as a finishing sauce/dressing or mix with good quality olive oil to make a milder dressing
Using the Plum Sauces
(Ghostly Plum Sauce, Chilli Plum Sauce or Plum Sauce can be used you just get different heat levels)
Our plum sauce is Steve’s great grandmother’s family recipe. Ghostly Plum Sauce is the original plum sauce plus ghost chillies. Chilli Plum Sauce is the original plum sauce plus mainly Thai Super Hot Chillies and a bit of Ghost Chilli & Cayenne Chilli.
Our plum sauces go with EVERYTHING!!! When they were little our children way preferred plum sauce to any bought sauce, in fact I gave up buying sauce because it just sat in the cupboard.
Use any of the plum sauces with veges, beef, chicken, pork, duck, venison, cheese.
In the recipes below any of the plum sauces can be used depending on the heat level you want (Ghostly Plum is the hottest)
Hamburger Patties
500 gm mince
1 diced onion
1 egg
1 tsp mixed herbs or I like using 2 tbsp of fresh mixed finely chopped rosemary & thyme
1tsp salt
1/4 cup plum sauce (chilli or Ghostly if you want chilli heat)
1/2 cup dry bread crumbs or 1 cup fresh bread crumbs or 1/2 cup rolled oats
put all ingredients into a bowl and mix well
cover and let stand for 1 hour - overnight to let flavours mix
shape into patties
cook in lightly greased frying pan, on the BBQ or bake in the oven at 150 degrees celcius
As a marinade
coat beef, chicken, pork, venison, duck, ham in plum sauce and let marinate for at least 6 hours before cooking
As a dipping sauce
makes an amazing dipping sauce for platterrs of food
Add to stews and casseroles for an extra flavour shot.
Using Yellow Fever Sauce
Yellow Fever Sauce has a lemon and apple base with plenty of heat/spicyness provided by a mix of yellow ghost, yellow 7 pot, yellow moruga & yellow carolina reaper chillies. It pairs well with fish, pork, cheese, vegetables, chicken. My personal favourite is using the tang of the lemon to cut the richness of slow cooked brisket or roast.
Dip
this dip is perfect to use on platters, with spring rolls etc or can be used as a salad dressing
1/2 cup Greek Yoghurt
1/4 cup Yellow Fever Sauce (adjust to taste)
put the Greek Yoghurt in a muslin lined strainer and let the whey drain for 1 hour
add the Yellow Fever Sauce Sauce and mix
let stand covered in fridge for 1hr to let flavours mix
Smoked salamon Canapes
A small drop of Yellow Fever Sauce on the top of smoked salmon canapes is amazing. The lemon perfectly complements the richness of the salmon.