1½ cups Barker's Malay Curry Sauce
500g prawns, heads removed and peeled
200g snow peas, sliced
3 carrots, peeled and cut into strips
2 kaffir lime leaves
Place the Barker's Malay Curry Sauce in a saucepan and heat to boiling.
Add the prawns, snow peas, carrots and Kaffir lime leaves.
Heat to boiling, then lower heat and simmer until the prawns are cooked (white all the way through).
Remove Kaffir lime leaves.
Serve over cooked jasmine rice.
750g pork spare ribs, individually cut
1 cup Barker's Spiced Plum Sauce
Half fill a large saucepan with water and bring to the boil.
Add the spare ribs and simmer for about 20 minutes or until the meat is cooked.
Pre-heat oven to 170°C.
Remove the ribs from the pan and place in an oven proof dish.
Add the Barker's Spiced Plum Sauce, toss to coat.
Bake in pre-heated oven, stirring occasionally, for about 30 minutes until crispy.
½ tsp chopped garlic
1 tbsp canola oil
500g chicken (or pork) stir fry
½ cup Barker's Spiced Plum Sauce
1 tsp chopped oregano leaves
4 cups cooked fettuccine or noodles
Sprigs of oregano for garnish
Steamed seasonal vegetables
Heat the garlic in the oil in a heavy based frypan or wok.
Add the chicken in batches and stir fry until cooked.
Stir through the Barker's Spiced Plum Sauce and chopped oregano.
Place the cooked noodles on a plate, spoon over the spiced plum chicken and garnish with oregano sprigs.
Serve with steamed, seasonal vegetables.
Barker's Spiced Apricot Sauce
Cooked chicken (diced)
Chopped spring onions
Place the salad greens in the bottom of noodle boxes.
Place Barker's Spiced Apricot Sauce and mayonnaise in a large bowl and mix well.
Add the chicken and optional extras. Toss to combine.
Place in the noodle boxes and sprinkle with the chopped spring onion.
1kg mussels - scrubbed and beards removed
250ml dry white wine
500ml fish stock
500ml Barker's Malay Curry Sauce
2 tbsp fresh coriander leaves
2 tbsp flat leaf parsley
Place the mussels, wine and fish stock in a heavy saucepan over a high heat.
Cover and steam until the mussels open - about 5 minutes.
Remove the mussels (discard any that do not open) and place into serving bowls.
Reduce the cooking liquor by half, then add the Barker's Malay Curry Sauce and bring to the boil.
Remove from the heat. Add the cream and herbs then pour over the mussels.
Serve with lemon wedges and crusty bread.
140g boneless fish fillets (choose your favourite white fish)
50ml rice bran oil
1 cup sliced shallots
2 cloves garlic, sliced
1 tbsp fresh root ginger - grated or finely chopped
500ml Barker's Malay Curry Sauce
250ml chicken stock
250ml coconut cream
Mixed leaves to serve
Sliced red chillies for garnish
In a heavy saucepan sweat the shallots, garlic and ginger in the olive oil, without colour until soft.
Add the Barker's Malay Curry Sauce and chicken stock and bring to the boil.
Reduce heat and simmer for 10 minutes.
Then add the coconut cream and simmer a further 5 minutes.
Pass through a sieve into a fresh saucepan, reheat and add the fish fillets.
Simmer for 3 to 5 minutes until the fish is just cooked. Season to taste (you could add cream if you like a softer profile).
To serve - place mixed leaves in centre of plate. Place a fillet on the leaves and pour the Malay Curry around the outside.
Sprinkle with red chillies and serve with lemon on the side.