Garlic Dropins

Serves 4: Prep 15 mins | Cook 15 mins

50g butter
2 rashers rindless bacon, chopped
1 onion, sliced
2 x Jase’s Kitchen® Garlic dropins™
500g chicken thigh fillets, sliced
125g button mushrooms, halved
1 cup chicken stock
½ cup cream
juice 1 lemon, plus lemon zest to serve
cooked pasta, baby rocket to serve

  1. Heat butter in a large frying pan on high. Sauté bacon, onion and Garlic dropins™ 2-3 minutes, until tender.
  2. Add chicken and mushrooms and cook, stirring, 3-4 minutes. Stir in stock and simmer on low, 5 minutes, until chicken is cooked through and liquid is reduced by half.
  3. Mix in cream and juice, simmer 1-2 minutes. Season and toss sauce through hot cooked penne (see tip). Scatter with rocket to serve.

Cook pasta in a large saucepan of boiling salted water following packet

Serves 4: Prep 10 mins

500g vine-ripened tomatoes, wedges
1 cup mixed salad leaves
1 lebanese cucumber, chunks
1 red onion, sliced
½ cup black olives
150g feta cheese, broken
¼ cup extra-virgin olive oil
1 tbsp lemon juice or white wine vinegar
2 x Jase’s Kitchen® Garlic dropins™
1 x Jase’s Kitchen® Basil dropins™

  1. Combine tomato, leaves, cucumber, onion and olives in a large bowl.
  2. DRESSING Whisk all ingredients together in a jug. Season.
  3. Drizzle dressing over salad and scatter with feta to serve.

If liked add some sliced red capsicum and crispy croutons.

Serves 4: Prep 15 mins | Cook 6 mins

1/3 cup olive oil
50g butter, chopped
3 x Jase’s Kitchen® Garlic dropins™
1 x Jase’s Kitchen® Coriander dropins™
1kg medium green prawns, peeled, tails on
crusty bread, salad to serve

  1. Heat oil and butter together in a large frying pan (or wok) over high heat until bubbling.
  2. Add Garlic and Coriander dropins™ with salt and pepper to taste. Cook 30 seconds.
  3. Mix in prawns, and cook, tossing, 4-5 minutes until cooked through.
  4. Serve with crusty bread (char-grilled if liked) and salad of choice.

Add some pouring cream and boil until thickened if liked before serving.

Serves 4: Prep 15 mins | Cook 45 mins

1kg piece beef scotch fillet
¼ cup extra-virgin olive oil
4 x Jase’s Kitchen® Garlic dropins TM
zested rind, juice 1 lemon
2 tsps grain mustard
vegetables of choice to serve

  1. Preheat oven to hot, 200C.
  2. Tie beef with kitchen string at 3cm intervals. Combine oil, garlic dropins, lemon and mustard in a small bowl. Season.
  3. Brush garlic mixture all over beef. Place on a wire rack over a shallow baking dish.
  4. Roast 40-45 minutes for medium. Rest beef, covered, 10 minutes, before slicing and serving with vegetables of choice.

Accompany with a simple aioli, made with prepared mayonnaise and Jase’s Kitchen ® Garlic dropins™.