Coriander Dropins

Serves 4: Prep 10 mins | Cook 15 mins

2 tbsp peanut oil oil
500g chicken stir-fry strips
6 green onions, sliced thickly
125g baby corn, halved lengthways
125g sugar snaps, trimmed
2 tbsps soy sauce
2 x Jase’s Kitchen® Coriander dropins™
2 x Jase’s Kitchen ® Chilli dropins™
¼ cup chopped cashews
steamed rice, to serve

  1. Heat half oil in a wok over high heat. Stir-fry chicken in 2 batches, 3-4 minutes each, until browned. Set aside.
  2. Heat remaining oil in wok on high. Stir-fry onion 30 seconds. Add corn and sugar snaps, stir-frying 1 minute.
  3. Stir in combined sauce and Coriander and Chilli dropins™. Stir-fry 1-2 minutes until corn is tender.
  4. Return chicken to wok, tossing well 1-2 minutes to heat through. Scatter with cashews and serve with steamed rice.

If liked, toast the cashews by tossing in the hot wok 1-2 minutes before adding the oil in step 1.

Serves 4: Prep 10 mins | Cook 8 mins

60g packet baby spinach leaves
400g can lentils, drained, rinsed
1 cup bean sprouts, trimmed
1 small red onion, finely chopped
¼ cup chopped semi-dried tomatoes
1/3 cup extra-virgin olive oil
2 tbsps red wine vinegar
2 x Jase’s Kitchen® Coriander dropins™
1 tsp Dijon mustard

  1. Combine spinach, lentils, bean sprouts, onion and tomatoes in a large bowl.
  2. DRESSING In a jug whisk all ingredients together, season.
  3. Drizzle dressing over salad, tossing to serve.

Add some shredded chicken or sliced barbecue beef to the salad for a heartier meal and use fresh tomatoes instead of semi-dried.

Makes 1 cup: Prep 5 mins

½ cup grated parmesan or pecorino cheese
½ cup almond meal
1/3 cup extra-virgin olive oil
4 x Jase’s Kitchen® Coriander dropins™
2 x Jase’s Kitchen® Garlic dropins™

  1. Combine all ingredients in a medium bowl, mixing well. Season.’
  2. Toss with hot pasta, use as a sandwich spread or sauce with meat, chicken or fish.
  3. Store in a sterilised jar, topped with a drizzle of oil and sealed, in the fridge for 2 weeks.

If liked use Jase’s Kitchen® Basil dropins™ instead of Coriander.

Serves 1 (1 1/3 cups): Prep 10 mins

1 pear, cored, chopped
½ cup frozen mango flesh (or 1 chopped mango cheek)
½ cup baby spinach leaves
½ cup water
juice ½ lime
3 x Jase’s Kitchen® Coriander dropins™
2 x Jase’s Kitchen® Ginger dropins™
1 tsp chia seeds
ice, lime wedge to serve

  1. Place pear, mango, spinach, water and juice into a blender. Blend until smooth.
  2. Pop in Coriander and Ginger dropins™. Blend until smooth.
  3. Pour into a tall glass to serve. Add ice, sprinkle with chia seeds and garnish with lime.

Add a little honey for sweetness if liked.
Include ¼ avocado for creaminess.