Inspirational Recipes

(Serves 2)

1 tbs (15ml) cooking oil
2-3 tbsp (30-45ml) Westcountry Ketjap Manis
1 tsp (5ml) Westcountry Green Thai paste (add more if you like it hot)
80 0z (250g) salmon fillet (or similar fish) cut into cubes
2-3 oz (50-75g) prawns or shrimp
3 tbs (45ml) organic natural yoghurt
Enough asparagus for two

Fry the asparugus in a little Ketjap Manis and a tiny bit of Green Thai paste (about an 1/8 tsp) for a few minutes just to soften then remove and keep aside.

Add the oil to the wok and heat. Add the salmon and sear for one minute. Pour over Ketjap Manis and add prawns and Green Thai paste and stir. Add asparagus and cook for a further minute or so, ensuring salmon is cooked.

Add yoghurt and stir through quickly.

Serve on a bed of rice or with salmon.

(Serves 4)

Oil or dripping for frying
1 lb (454g) stewing steak
4 good sized organic carrots cut into thick chunks
Large onion sliced
Your choice of root vegetables - potatoes, parsnip, swede, turnip etc. cut into thick chunks
2 tbsp (30ml) tomato puree
1 pint (470ml) organic vegetable or beef stock
3-5 tsp (15-25ml) Westcountry Moorish paste (depending on taste)
Salt and freshly ground black pepper
1 medium mango sliced and diced (optional)

Fry off steak and sear until brown - remove from pan.

Sauté onion until clear then add root vegetables and sweat gently for about 5-10 mins.

Return beef to pan, stir in tomato puree and Moorish paste and cook for 2 mins then add stock. Bring to the boil, reduce heat, cover and simmer gently for 2 -2 1/2 hours or until beef is tender .

At the end of cooking add the mango and warm through for about 2 minutes.

(Serves 4)

4 tsp Westcountry Madras Paste
1 lb 5oz (600g) chuck/skirt braising steak
1 large onion finely chopped
1 clove garlic finely chopped
1 in (2.5cm) ginger finely chopped
1 1/2 pints (900ml) beef stock
1 dessertspoon (10ml) tomato puree
1 sliced tomato

Fry beef until brown then remove the reserve liquor. Heat a little more oil or ghee and fry onion, garlic and ginger until onions are turning brown.

Stir in Madras paste, return meat to pan and add the sliced tomato and tomato puree. Cook for 3-4 mins until meat is sealed.

Add stock and reserved liquor and bring to the boil. Simmer on low heat for 2 - 2 1/2 hours until meat is tender and liquor is reduced to a thick gravy.

Serve with white basmati rice and poppadums.

(Serves 4)

Vegetable oil for frying
4 tbsp (60ml) desiccated coconut
2-4 tsp (10-20ml) Westcountry Sumatran paste
1 tsp (5ml) turmeric
400ml can coconut milk
1 lb 8oz (675g) topside beef, cut into 1in (2,5cm) cubes
1 red chilli, deseeded and sliced to garnish

Heat a large saucepan and dry-fry the coconut for 5 minutes or until golden, stirring frequently.

Finely grind the coconut in a food processor or use a pestle and mortar.

Heat the oil in a pan and fry the Sumatran paste for a minute. Add the beef, stir to coat and fry for 3-4 minutes until sealed.

Add the ground coconut, turmeric, coconut milk, sugar and salt to taste and mix well. Bring to the boil, stirring, and then reduce the heat. Simmer, uncovered, for 3 hours, stirring from time to time, until the sauce reduces to a rich thick gravy.

Garnish with a sliced chilli.

(Serves 4)

Olive oil for brushing
4 Lamb loin steaks (or Lamb chops)
1/2 tsp (2.5ml) Westcountry DD's Green Stuff per steak/chop
Lemon juice

Rub DD's Green stuff into each side of the meat.
Brush with a little olive oil.
Grill both sides until cooked to taste.
Just before serving sprinkle with a little lemon juice.

(Serves 4)

Oil or Ghee for frying
1 clove crushed garlic
1 large onion finely chopped
2.5cm ginger finely chopped
4 tsp Westcountry Methi Masala
400g choice of veg (aubergine, carrot, cauliflower, peppers, courgette etc.) cut into large chunks
500ml stock
100g cranberry jelly
4 servings of chicken or turkey leftovers
250g garden peas


Heat oil, and fry the onions, garlic and ginger until soft.

Add the Westcountry Methi Masala and vegetables. Cook and stir for 5 minutes.

Add the stock and bring to a gentle boil. Allow to simmer for 10 minutes. Add the meat and peas, season to taste. Serve with rice, or potatoes.

Delicious and warming!

(Serves 4)

2 tsp (10ml) Westcountry Malaysian paste
4 small chicken breasts
2 cloves garlic
6 tbsp (90ml) Westcountry Ketjap Manis
6 tsp (30ml) ground nut oil
2 tbsp (30ml) sherry or wine vinegar
Pinch of salt
Pinch of five spice powder
Pinch of ground root ginger
5 tsp (25ml) organic honey

Mix together all the ingredients except the honey. Pour the mixture over the chicken and leave to stand for an hour.

Pre-heat the oven to 180C/350F/gas mark 4. Grease an oven tray/dish with a little oil. Remove the chicken from the marinade and drain above it for a moment. Please chicken in the oven tray/dish and roast for 25 minutes until golden, basting throughout.

While the chicken is cooking use the remainder of the marinade to make a sauce. Heat in a small saucepan adding the honey and a few teaspoons of water.

Serve on a warm dish with the sauce served separately.