A few key ingredients create the flavours of a Thai salad. But what you make the salad with is up to you. You can make this with left over BBQ steak, or prawns or shredded cooked chicken or tofu or whatever protein you like. As for the salad component....just shop your fridge for summery salad goodness. Below are the key ingredients:

You will need:

• 2 tablespoons Jenny's Kitchen Tamarind Chutney
• 1 tablespoon Sweet Chilli Sauce
•  2 - 4 tablespoons lime or lemon juice to taste
• 1 teaspoon lime zest or lemon zest
• 1 clove of garlic minced
• 1- 2 teaspoons of fish sauce to taste
• Fresh Coriander and Mint leaves
• A fresh red chilli (optional)

Salad ingredient ideas:

• One Protein (needs to be cool) e.g. : BBQed steak, cooked prawns, shredded chicken, fried tofu, cooked pork
• Salad ingredients: Cucumber, tomato, lettuce, spring onions, shredded carrot, avocado, bean sprouts, corn
• Optional extras: chopped roasted peanuts, fine rice noodles (cooked and cooled).

To prepare your salad:

1. Mix the dressing ingredients (excluding herbs and chilli)
2. Toss about half of it through the protein
3. Toss the other half through the salad ingredients
4. Place the salad ingredients in a flat dish, place protein over the top
5. Sprinkle with coriander, mint, and fresh chilli and peanuts (optional)

You will need (to serve four to six):

• 5 Tbsp Jenny’s Kitchen Tamarind Chutney
• 500g beef mince
• 8 strips thin cut streaky bacon (200g)
• Olive oil
• Salt and pepper
• 1 large onion, finely chopped
• 2 tsp ground coriander
• 1 egg
• 2 Tbsp Dijon mustard
• ¼ cup milk
• ½ cup breadcrumbs
• ¼ cup chopped parsley
• 1 large kumara, peeled and cut into large chunks
• 1 broccoli or cauliflower, cut into florets

To Prepare:

1. Preheat oven to 200°C. Line a tray with baking paper (optional).
2. Fry the onion in olive oil in a frying pan over a low heat until golden. Season with salt and pepper. Add ground coriander and fry for 2-3 minutes, stirring occasionally. Remove pan from heat and allow to cool.
3. In a large bowl whisk together the egg, 1 Tbsp Jenny’s Kitchen Tamarind Chutney, milk, Dijon mustard and 1 tsp salt. Add breadcrumbs and mix. Add mince, half the parsley, and the cooked onion. Using clean, wet hands, combine the mixture. Gently form into a ball and transfer to a baking tray. Then gently pat the meat into a loaf shape in the centre of the tray.
4. Lay the bacon strips across the meatloaf, overlapping the strips slightly and covering the entire loaf, including the ends. Tuck the bacon ends under the loaf to look tidy and to prevent them from curling up. Spoon 2 Tbsp of Jenny’s Kitchen Tamarind Chutney onto the bacon and brush to coat evenly. Place in oven and bake for 30 minutes at 200°C.
5. Toss the kumara chunks in a bowl with a drizzle of oil and season with salt and pepper. Add the kumara in a single layer around the meatloaf. Spoon 1 Tbsp of Jenny’s Kitchen Tamarind Chutney onto the meatloaf and brush to coat evenly. Return to oven and bake for 10 minutes at 200°C.
6. Toss the broccoli florets in a bowl with a little oil and season with salt and pepper. Add the broccoli in a single layer around the meatloaf and kumara. Spoon 1 Tbsp of Jenny’s Kitchen Tamarind Chutney onto the meatloaf and brush to coat evenly. Return to oven and bake for 10 minutes at 200°C.
7.  Remove the tray from the oven and rest meatloaf for 10 minutes before slicing. Transfer to a platter with the vegetables and garnish with fresh parsley. Serve extra Jenny’s Kitchen Tamarind Chutney on the side.

Best Foodie Tip: Leftover meatloaf makes fantastic sandwiches.

• 2 tablespoons light soy sauce
• 1 tablespoon gochujang*
• 1 tablespoon sesame oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 kg chicken wings, drained and patted dry
• 3 tablespoons Jenny’s Kitchen Tamarind Chutney
• Optional garnish: sesame seeds and chopped spring onion

*Gochujang is a fabulous Korean paste with a complex flavour and a small hit of chilli. It is cheap and easily available from supermarkets and food-shops.

To prepare your wings - Oven Method:

1. Mix the Chutney with the other marinade ingredients.
2. Line a tray with baking paper
3. Bake at 180 deg until cooked through.

4. Transfer to a serving platter and garnish with sesame seeds and spring onion.

You will need (to serve four to six):

• 2 tbs cooking oil
• 1 kg chuck steak cut into cubes
• 2 onions diced
• 1/3 cup Jenny’s Kitchen Tamarind Chutney
• 2 stalks lemongrass (or equivalent paste or pieces)
• 2 tbs soy sauce
• 1 tbs grated palm sugar or brown sugar
• 1 tsp coriander
• 1 tsp chilli flakes or 1 red chilli sliced
• 400ml can coconut cream
• 1/3 cup shredded coconut
• 1 tsp salt
• Optional garnish: Chopped fresh coriander, sliced red chilli

To Prepare:

1. Whizz onion and lemongrass together or chop very finely. Very gently brown in oil for 5-10 mins.

2. Add the meat, coconut milk, chutney, soy sauce, sugar, chilli, coriander & salt,

3. Bring to boil then simmer over a very low heat for 2 hours or until the meat is very soft. Keep the lid on, but with a wooden spoon in the pot to allow steam escape so the sauce reduces. (It is quite a dry curry). Stir every 30 mins to prevent sticking.

4. While the curry cooks, toast the shredded coconut in a dry frying pan on medium heat for 2-3 mins. Stir while toasting and remove as soon as it is an even golden colour.

5. Sprinkle curry with toasted coconut and optional garnishes. Fantastic served with roti, rice or mashed potato.

You will need:

• 400g dried pasta                      
• 400g shelled prawns
• 3 tbs butter                               
• 250g bag baby spinach leaves
• 4 cloves garlic, sliced               
• 1 cup cream
• 1 cup dry white wine                 
• 3 tbs Jenny’s Kitchen Tamarind Chutney
• Parmesan cheese
• Salt and pepper

To prepare:

1. Place the pasta in plenty of salted boiling water and cook until al dente and drain. You’ll want the pasta to be ready at the same time as the prawns.
2. In a large pan, heat butter until melted. Add garlic and sauté on medium heat for 2 minutes until lightly golden. Add wine to the pan and simmer about 5 minutes or until reduced by at least half. (Don’t rush this bit otherwise your sauce will be too runny).
3. Stir in Jenny’s Kitchen Tamarind Chutney and the prawns. Stir for 4 minutes, until prawns are just cooked.
4. Add spinach and cream and bring heat down to a simmer. Once the cream is incorporated and spinach is wilted, add cooked pasta. Stir to combine, allowing the pasta to soak up the creamy sauce.
5. Season to taste with salt and pepper. Divide into 4 plates or bowls and top with parmesan.

Serves 4

YOU WILL NEED:

• 1 whole lamb leg (approximately 2.5kg)
• 2 onions, peeled and cut into 2cm thick rounds
• 2 bulbs garlic, cut in half through the widest part
• 2 tablespoons olive oil
• Salt and pepper
• 2 cups beef or chicken stock
• 1 cups water
• 4 tablespoons Jenny’s Kitchen Tamarind Chutney
• 2 tablespoons plain flour

TO PREPARE:

1. Take the lamb from the fridge 1 hour before cooking to come to room temperature.

2. Preheat oven to 160°C.

3. Rub the lamb with oil and season generously. Lay the onion and garlic in the centre of a roasting pan. Place the lamb fat side up on the onion, keeping the lamb off the bottom of the pan. 

4. Pour the stock and water around the lamb, but don't pour onto the lamb itself. (You may need more or less liquid depending on your roasting dish size. The lowest part of the lamb should be in the liquid.) Cover the whole pan tightly with aluminum foil.

5.  Roast for  4-5 hours at 160°C until the meat is tender and falling off the bone.

6. Remove roasting pan from oven and increase to 180°C. Remove the foil and brush lamb leg all over with 3 tablespoons Jenny’s Kitchen Tamarind Chutney. Return uncovered to the oven and cook for a further 10-15 minutes at 180° until the glaze is starting to caramelise. Do not burn!

7.Transfer the lamb to a serving platter and tent with foil to keep warm. Rest the lamb for 30 mins.

8. Mash the garlic and onions into the pan juices, then strain into a tall glass or jug. Skim off excess fat and place 1.5 cups of liquid into a saucepan. Stir in 1 tablespoon of Jenny’s Kitchen Tamarind Chutney and 2 tablespoons of flour. Bring to boil and whisk until gravy is thick. Season if required.

9. Serve with lamb on a platter with tamarind gravy and your favourite vegetables.

Tip: Parboil your favourite roast vegetables and roast them in oil once you have increased the oven temperature to 180°C.

© 2020

You will need (to serve four):

• 1.2kg skin on chicken pieces (thigh or leg are great)
• 3 tblsp Jenny’s Kitchen Tamarind Chutney
• 1 tblsp Honey
• 1 tblsp light soy sauce (or regular soy sauce)
• 1 tblsp ketchup/tomato sauce
• 1 lemon
• Oil
• Vegetables to roast. We used:
  • 1 red onion peeled and cut into wedges
  • 2 carrots peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • 1 kumara, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 2 capsicum, de-seeded and quartered
  • Spring onion to garnish (optional)

  To prepare your tray bake:

1. Preheat oven to 200°C

2. Mix Tamarind Chutney, honey, soy sauce and ketchup in a large bowl.

3. Add the chicken and mix so the marinade covers all pieces.

4. Line an oven tray with baking paper. Place the prepped veges and lemon in a single layer, season with salt & pepper. Drizzle with 2 tblsp oil. Bake for 15 minutes.

5. Remove veges from the oven and mix them. Place the chicken pieces skin side up on the top. Reserve the marinade. Bake for 20 minutes.

6. Brush or spoon remaining marinade over chicken pieces. Bake 20 minutes or until the vegetables are soft and the chicken is just beginning to char. Ensure juices from the chicken run clear when pierced at the thickest part.

7. Scatter over the spring onion before serving.

© 2020

You will need: (Serves 4)

Tamarind Mayo

½ cup mayonnaise

3 tablespoons Jenny’s Kitchen Tamarind Chutney (we used 'Hot')

Taco Filling

1/2 red onion, thinly sliced

2 avocado, diced

2 tomatoes, diced

1/2 cucumber, diced

2 cups shredded cabbage

1 red chilli, sliced (optional)

Lime wedges

700g white fish fillets

2 tablespoons flour

2 tablespoons taco seasoning

Salt and pepper

2 tablespoons cooking oil

12 small tortillas

A handful of coriander, chopped

To Prepare:

1. Make the Tamarind Mayo, by mixing the Tamarind Chutney and Mayo in a bowl.
2. Place in another bowl the red onion, avocado, tomato, cucumber, cabbage and red chilli if using. Season with salt and pepper and squeeze over with lime. Mix to combine.
3. Combine rice flour and taco seasoning in a bowl, season with salt and pepper. Cut fish fillets into pieces about 3cm thick, and toss in the seasoned flour until lightly coated.
4. Add oil to a large frying pan. Add half the fish, taking care not to overcrowd the pan, and fry for 2 minutes until golden. Turn fish pieces over and cook the other side. Remove from pan and repeat with the rest of the fish. Squeeze lime wedge over fish.
5. Heat tortillas by placing the tortillas one at a time on a hot skillet for 10 seconds on each side. Stack on a plate and cover with a tea towel to keep warm.
6. To serve, lay out the tortillas on a bench or board. Load with veggies, 2 pieces of fish and coriander. Spoon over with tamarind mayo.

You will need (serves four to six):

• 1 tablespoon cooking oil
• 1 chicken breast, diced
• 6 rashes of streaky bacon, chopped
• 1 onion, diced
• 4 tablespoons Jenny’s Tamarind Chutney (any heat)
• 250 grams dried macaroni, 1 tablespoon salt
• 2 tablespoons butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 2 cups grated cheese
• 1 teaspoon salt

Topping:

• 1/2 cup panko (or bread) crumbs
• 1/2 cup grated cheese
• 1 tablespoon fresh herbs, chopped

To Prepare:

1. Preheat oven to 180°C.
2. Heat oil in a frying pan and add the chicken, bacon and onion. Fry for 12 minutes, stirring regularly until cooked through. Stir in 2 tablespoons Jenny’s KitchenTamarind Chutney and cook for a further 2 minutes.
3. Bring a large pot of water to the boil. Add salt and macaroni and cook for 10 minutes. Drain then tip the cooked macaroni into an oven-safe dish.
4. While the macaroni is cooking, melt the butter in a medium saucepan, whisk in flour and cook for 2 minutes. Add 1 cup of milk and whisk until it forms a smooth paste. Add the rest of the milk in several batches and whisk until smooth each time. Simmer for 3 minutes. Stir in 2 cups of grated cheese, 2 tablespoons Jenny’s Kitchen Tamarind Chutney and 1 teaspoon salt. Cook for a further 3 minutes. Pour over the macaroni and mix to distribute sauce evenly.
5. Gently fold in the cooked chicken and bacon. Sprinkle with panko breadcrumbs and extra grated cheese. 
6. Bake for 15 minutes at 180°C until golden.
7. Scatter with fresh herbs before serving.