Garlic Dropins


GARLIC CHICKEN & PASTA
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
- Heat butter in a large frying pan on high. Sauté bacon, onion and Garlic dropins™ 2-3 minutes, until tender.
- 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.
- Mix in cream and juice, simmer 1-2 minutes. Season and toss sauce through hot cooked penne (see tip). Scatter with rocket to serve.
TIP
Cook pasta in a large saucepan of boiling salted water following packet
GARLIC & BASIL SALAD
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
DRESSING
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™
- Combine tomato, leaves, cucumber, onion and olives in a large bowl.
- DRESSING Whisk all ingredients together in a jug. Season.
- Drizzle dressing over salad and scatter with feta to serve.
Tip
If liked add some sliced red capsicum and crispy croutons.
GARLIC PRAWNS
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
- Heat oil and butter together in a large frying pan (or wok) over high heat until bubbling.
- Add Garlic and Coriander dropins™ with salt and pepper to taste. Cook 30 seconds.
- Mix in prawns, and cook, tossing, 4-5 minutes until cooked through.
- Serve with crusty bread (char-grilled if liked) and salad of choice.
Tip
Add some pouring cream and boil until thickened if liked before serving.
GARLIC BEEF
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
- Preheat oven to hot, 200C.
- Tie beef with kitchen string at 3cm intervals. Combine oil, garlic dropins, lemon and mustard in a small bowl. Season.
- Brush garlic mixture all over beef. Place on a wire rack over a shallow baking dish.
- Roast 40-45 minutes for medium. Rest beef, covered, 10 minutes, before slicing and serving with vegetables of choice.
Tip
Accompany with a simple aioli, made with prepared mayonnaise and Jase’s Kitchen ® Garlic dropins™.