Farmstyle Plum Beef Pies

Farmstyle Plum & Tamarillo Beef Pies

Ingredients

500g beef mince
250g Barker's Professional Farmstyle Plum & Tamarillo Chutney
125ml beef stock
350g onions, chopped
400g celery, sliced
400g pre-rolled savoury pastry
Egg wash

Method:

Heat a little oil in a heavy based pan and brown the mince.

Add Barker's Professional Farmstyle Plum & Tamarillo Chutney.

Add the beef stock, onions and celery.

Bring to the boil, reduce heat and simmer for about 20 minutes.

Divide the mixture and place into 10 individual dishes.

Cover with a layer of pre-rolled pastry and brush with egg wash.

Cook in oven preheated to 220°C for about 20 minutes, or until the pastry is cooked and golden.

Variation: Pipe mashed potato over the mince and bake in the oven until brown.

Makes 10

Farmstyle Plum Beef Pies

Farmstyle Plum Beef Pies

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Kumara, Sage & Parmesan Fritters with Sweet Roast Capsicum

Kumara, Sage & Parmesan Fritters with Sweet Roast Capsicum Salsa

Ingredients

250g Desirée potatoes (or similar dry potato)
500g Beauregard kumara
1 tbsp rice bran oil
1 small red onion, thinly diced
2 tbsp dried sage leaves
10 fresh sage leaves (for presentation)
1 cup grated parmesan
½ cup Barker's Sweet Roast Capsicum Salsa
2 eggs, beaten
100g cornflour
rice bran oil for shallow frying
Barker's Sweet Roast Capsicum Salsa for serving

Method:

Cook potatoes and kumara until just done, then grate coarsely.

Sauté the onion in the oil, without colouring.

Combine the potato, kumara, onion, dried sage, parmesan, Barker's Sweet Roast Capsicum Salsa, eggs and cornflour in a bowl and mix quickly.

Season with salt and pepper, then rest.

Shallow fry the sage leaves in a little oil until crisp. Drain and reserve.

Shallow fry spoonfuls of kumara batter mix in rice bran oil for 2-3 minutes on each side, turning when browned lightly. Drain on absorbent paper and sprinkle with sea salt.

Serve on a platter with scattered sage leaves and Barker's Sweet Roast Capsicum Salsa on the side.

Serves 10

Kumara, Sage & Parmesan Fritters with Sweet Roast Capsicum Salsa

Kumara, Sage & Parmesan Fritters with Sweet Roast Capsicum Salsa

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The Big Brunch

The Big Brunch

Ingredients

(Sweet Roast Capsicum Salsa with Corn & Salsa Fritters and Beef Sausages)

20 beef sausages, grilled or baked
20 Corn & Salsa Fritters
400g - 600g Barker's Sweet Roast Capsicum Salsa
Salad leaves for garnish

Method:

Place the sausages and fritters on hot plates, drizzle with the Barker's Sweet Roast Capsicum Salsa and garnish with salad leaves.

Corn and  Salsa Fritters (makes 20)

Ingredients:

400g flour
20g baking powder
Freshly ground white pepper - to taste
4 eggs, beaten
250ml milk (approximately)
600g whole corn kernels
200g Barker's Sweet Roast Capsicum Salsa

Method:

Sift the flour and baking powder into a bowl. Mix in white pepper.

Mix the eggs and milk together and pour into the sifted ingredients to make a batter.

Stir in the corn and salsa.

Heat a little oil in a non-stick pan and add spoonfuls of the mixture.

Cook until golden brown and bubbles appear - turn and cook the other side.

TIP: use well oiled cutters for round fritters.

Serves 10

The Big Brunch

The Big Brunch

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Andausian Pasta

Andalusian Pasta

Ingredients

1kg pasta (eg: spirals)
500g Barker’s Sundried Tomato & Olive Chutney
250ml olive oil
300g baby spinach
50g roasted pinenuts
100g shaved parmesan cheese

Cook the pasta according to the package instructions.  Drain and keep warm.

Place the Barker’s Sundried Tomato & Olive Chutney and olive oil together in a saucepan and heat to steaming hot.

Add the pasta and spinach to the sauce, heat through.

Place in serving dishes sprinkled with pinenuts and parmesan cheese.

Serves 10

Andausian Pasta

Andausian Pasta

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Hot Cakizza

Hot Cakizza

Ingredients

10 Van Dyck hot cakes
500g Barker's Sundried Tomato & Kalamata Olive Chutney
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 tomatoes, chopped
200g grated Mozzarella cheese
10 sprigs herb

Method:

Preheat oven.

Place a Van Dyck pancake in a mini frypan.

Top with Barker's Sundried Tomato and Kalamata Olive Chutney.

Sprinkle with peppers and tomatoes.

Sprinkle with the Mozzarella cheese.

Place under preheated grill until cheese is bubbly and golden.

Makes 10

Hot Cakizza

Hot Cakizza

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Arancini with Tamarillo & Plum Chutney

Arancini with Tamarillo & Plum Chutney

Ingredients

Saffron risotto (refrigerated for several hours or overnight)
Mozzarella cheese, cubed
Flour
1 to 2 eggs, beaten
Dried breadcrumbs
Oil (for shallow or deep-frying)

Method:

Roll risotto into walnut-sized balls, with cube of mozzarella in the centre.

Roll in flour, then in eggs, then in breadcrumbs.

Refrigerate balls for half an hour or longer.

Heat oil and fry until crisp on all sides.

Drain on paper towels.

Serve as a starter with Barker's Farmstyle Plum Chutney.

Variation:

For a healthier option - spray the arancini with olive oil and bake for 15 to 20 minutes in an oven.

Serve warm.

Arancini with Tamarillo & Plum Chutney

Arancini with Tamarillo & Plum Chutney

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Mango & Peach Chicken

Ingredients

500g cooked long grain rice
250g chopped celery
250g deseeded, sliced cucumber
250g deseeded, cored, chopped green pepper
5 cooked chicken breasts, sliced
100g Barker’s Mango & Peach Chutney
50g lite mayonnaise
1 Tbsp chopped parsley

Method:

Place the rice in a bowl, and add the celery, cucumber and green pepper.

Combine together the Barker’s Mango & Peach Chutney and lite mayonnaise.

Add to the rice and mix well.

Place in serving dishes and top with the chicken.

Garnish with the parsley.

Hint: Spread the chicken breasts with Barker’s Mango & Peach Chutney before cooking.

Serves 10

Mango & Peach Chicken

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Asparagus Parcels

Asparagus Parcels

Ingredients

10 Van Dyck plain crepes
300g Barker's Farmstyle Plum Chutney
30 to 40 spears asparagus, blanched
150g grated mozzarella cheese
200g Barker's Farmstyle Plum Chutney

Method:

Spread the Van Dyck crepe with Barker's Farmstyle Plum Chutney.

Add 3 to 4 spears of asparagus and fold crepe to enclose spears.

Place in gratin dishes, top with grated cheese.

Drizzle with Barker's Farmstyle Plum Chutney.

Place in oven preheated to 180°C to warm through and then serve

Makes 10

Asparagus Parcels

Asparagus Parcels

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Pass Rounds

Pass Rounds

Ingredients

30 Van Dyck blinis

50g Barker’s Sundried Tomato & Olive Chutney
10 salami slices
Garnish with coriander

50g Barker’s Red Pepper & Chilli Jelly
10 Lebanese cucumber slices

20g Barker’s Lemon Curd
40g mayonnaise
10 mussels
Lemon rind

Method:

Mix Barker’s Lemon Curd with mayonnaise, top with a mussel and garnish with lemon rind.

Serves 10

Pass Rounds

Pass Rounds

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Blue Cheese Tartlets

Blue Cheese Tartlets

Ingredients

200g pre-rolled savoury pastry
200g Barker's Pear & Fig Chutney
60g blue cheese, diced

Method:

Preheat oven to 220°C.

Line mini muffin pans with pastry.

Place a teaspoonful of Barker's Pear & Fig Chutney on top of the pastry.

Top with a square of blue cheese.

Bake in the oven for 10-15 minutes.

Serve warm.

Makes 10

Blue Cheese Tartlets

Blue Cheese Tartlets

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