Topped with Culley's Sriracha Mayo, sesame oil and sesame seeds!
Prepare your carrot sticks, celery sticks, and finely chop 1 tsp of fresh chives for the garnish. In a small bowl pour in the reduced cream, the packet of Culleys Savoury Onion Dip and the tbsp of vinegar or lemon. Mix until fully combines and refrigerate for 20 minutes. Serve with the carrot and celery sticks, potato crisps and garnish with chopped chives.
Prepare all of your vegetables and grate the cheese. If you need to cook your vegetables slightly before making the quesadilla, then do so as needed. Heat a large frying pan on medium heat, if it is a nonstick pan then do not worry about using any oil, otherwise use a small dash. Place one tortilla wrap on the pan and layer with a drizzle of Culleys Gruesome Green chilli sauce for kids, a small handful of cheese, vegetables, then more cheese. Place another tortilla wrap on top then panfry the quesadilla for roughly 5 minutes each side. Remove once golden brown and crispy. Slice into six slices and serve with a mashed avocado.
Preheat oven to 200 degrees Celsius and line a baking tray. Bake the nuggets for 20min or until golden and crispy. Meanwhile, prepare the cucumber and carrot. Just before the nuggets are almost finished, heat a frying pan up on medium heat. Pour in roughly 75ml of Culleys outrageous orange chilli sauce for kids and the premixed 8tbsp of water with 1 tbsp of cornstarch. Stir until combined and thickened. Add in the nuggets and coat with the sauce, fry for a further 2 minutes on each side. Heat the rice just before you are ready and plate up with ¾ cup of cooked white rice, cucumber slices, carrot ribbons, 2-3 sticky orange dinosaurs and garnish with sesame seeds and chopped spring onion.
]]>Prepare all of the vegetables and set aside. Slice the fish into small strips. In a large bowl mix the beer and flour and whisk until fully combined. In a medium sized frying pan or pot, heat oil approximately 3cm deep. You want it to be slightly bubbling. Coat one of the slices of fish in the batter and test it in the oil to check the temperature. If it burns or goes brown too quickly, turn down the heat. Repeat with all the slices of fish, removing them from the oil when they are golden and crispy. Heat the tacos in the microwave for approximately 30-60 seconds. Assemble the tacos by placing a small handle of lettuce in the middle, drizzling over Culleys Picklenaise and then placing a couple bits of fish on top. Garnish with jalapeños, sliced red onion, fresh dill and a lime wedge. Add more Culleys Picklenaise if you like it saucy! Best eaten hot.
Preheat oven to 160 degrees and line a large oven proof dish with baking paper. Heat a large non-stick fry pan with 1 Tbsp of oil. Sauté onion with s&p, garlic, paprika and Culleys no.4 Mexican Chipotle sauce for 5-8min. Add the t.v.p, crumbled stock cube, tomatoes, kidney beans and lime juice. Cook on medium heat for a further 10-15min. Pour the bag of corn chips into the oven proof dish and top with the nacho mix, grated cheese and jalapeños. Bake in the oven for 15min or until the cheese is melted fully. Top with the rest of the garnish ingredients and you're ready to serve.
You will need:
1 Tbsp oil
1/2 brown onion diced
1 tsp crushed garlic
1/2 tsp salt
2 cups of cubed white mushrooms
2 Tbsp culleys habasco hot
1 can of Mexican chilli beans
3/4 can of whole kernel corn
3/4 kidney beans
1/2 cup of tomato lasange sauce + more to top
1 vegetable stock cube
3/4 cup of grated cheese
4 large wraps
Jalapeños
3/4 cup of grated cheese
Guac, sour cream, coriander and sesame seeds to serve
Method:
Heat a fry pan on medium heat with a Tbsp of oil. Sauté the onion until clear, add the garlic and Culleys habasco hot sauce. Stir and fry for a further 4 minutes. Add in the mushrooms and cook for 4 minutes until soft. Add in the Mexican chilli beans, corn, kidney beans, and tomato sauce. Crumble over the stock cube and simmer for approximately 5 minutes. Preheat oven to 160 degrees Celsius and pour tomato sauce on the bottom of an oven dish. Fill the taco wraps with the mixture and roll up. Line the tacos in the dish and top with more tomato sauce, jalapeños and grated cheese. Bake for 15-20 minutes or until the wraps are golden and crispy. Garnish with guacamole, sour cream, coriander and sesame seeds.
]]>Instagram: @tattoed_Butcher
Makes 2-3 pizzas
500g lamb mince
2 TBSP Salt
2 TBSP Cracked pepper
2 TBSP Culleys lamb rub
2 x Naan bread
100g Tomato puree/paste
150g Mozzarella cheese
50g Fresh chopped coriander
1 x Red onion sliced
150g Garlic yoghurt sauce
100g Pomegranate seeds
1/ Heat fry pan to high with olive oil
2/Place your lamb mince, salt, pepper & lamb rub into the fry pan and cook for roughly 7-8mins or until browned.
3/ Rub a layer of tomato puree on the base of your naan bread, then add your mozzarella, lamb mince & red onion.
4/ Preheat oven to 180® on fan bake and cook for 10mins
5/ Remove from oven then drizzle your garlic yoghurt sauce over both pizza’s then sprinkle a generous amount of chopped coriander and pomegranate seeds over the top before serving.
]]>By Stephanie Lambley & Luke Bishop
Instagram @vegetarianculinarian
Fried rice that is deceivingly spicy and packed full of tofu and veggies!
1 cup uncooked rice
1/2 block of cubed firm tofu
1 diced onion
1 cup edamame beans
1 finely diced carrot
1 can of corn
1 cup diced mushroom
4 tbsp soy sauce
Sesame oil
Fresh chili and shallots to serve
Cook rice until al dente. In a wok, cook onion until brown and add rest of veggies and tofu. Stir fry for 5-7 min and set aside. Heat up sesame oil in the wok and add the rice, flipping constantly for 5 min. Add soy sauce, approx 1-2 tbsp @culleys habanero sauce, and the stir-fried mix. Serve with fresh chili and shallots! 🌶
]]>
www.recipesbycarina.com
Facebook: https://www.facebook.com/recipesbycarina/
Instagram: https://www.instagram.com/recipesbycarina/
Youtube: https://www.youtube.com/carstinaxx
Instagram - @ChefXzadz
Blog: https://chefxzadz.wixsite.com/veganrecipes
Tacos -
Corn tortillas
1 can jackfruit
1 tbsp Culley’s tropical hot sauce #7
1/2 tbsp tahine
Toppings -
Radish
Red cabbage
Red onion
Green onion
Fresh coriander
Chili
Lime
Cashew cheese sauce -
1/2 cup soaked cashews
2 tbsp nutritional yeast
Juice of 1/2 lemon
1 tsp salt
1 tsp garlic powder
Paprika
Ghost pepper salsa -
4 diced tomatoes
1 green onion
1 tsp ghost pepper
1 1/2 tsp Culley’s ghost pepper hot sauce #9
Juice of 1 lime
Pinch of salt
Fresh coriander
Tacos -
Drain jackfruit and spread onto baking tray. Mix with tropical hot sauce and tahine seasoning. Add a splash of water if too difficult to lather. Bake in the oven for 10 minutes then remove and pull apart jackfruit. Continue to cook for 15-20 min until cooked through. Heat corn tortillas in a pan until lightly crispy.
Salsa -
In a blender, add diced tomatoes (remove pulp to avoid the salsa being too runny), green onion, ghost pepper sauce, salt, lime, and a handful of fresh coriander. Blend into a smooth salsa.
Cashew cheese sauce -
Combine all ingredients in a blender besides the paprika. Add 1 tbsp of water before blending to make a smooth creamy sauce. Sprinkle on paprika when serving (optional)
Serve tacos with thinly sliced cabbage (season with lemon and salt to remove dryness), radish, green onion, diced red onion, fresh coriander, sliced chili, and lime wedges. Drizzle on salsa and cashew cheese.
]]>
•4 eggs
•2 tortillas
•1 cup refried beans
SALSA VERDE
•150g tomatoes, diced
•2 tbsp lime juice
•2 tsp Culley's No.3 Verde Green Chile Sauce
•1 small red onion, finely diced
•1 tbsp finely chopped coriander
•Salt and pepper, to season
1. In a medium bowl, toss together all ingredients for the Salsa Verde until combined. Set aside.
2. In a large dry frying pan, warm each tortilla over medium-high heat until beginning to crisp.
3. Place divide tortillas among two plates. Spread each with refried beans.
4. To cook the eggs, heat a little oil in a frying pan over medium-high heat. Crack in eggs and cook for 5-7 minutes, until whites are set and yolks are cooked to your liking.
5. Top prepared tortillas with 2 eggs each. Finally, top with a generous amount of salsa verde, and garnish with sliced chilli, herbs, salt and pepper and a drizzle of Culley's No.3 Verde Green Chile Sauce. Enjoy immediately!
]]>•2 corn cobs
•150g butter
•2 tbsp finely chopped parsley
•1 tsp Culleys Tropical Carribbean Sauce
•1/8 tsp ground cinnamon
•Salt and pepper, to season
1. Heat a lightly greased grill plate. When hot, add corn cobs. Cook, turning occasionally, until soft and charred in places.
2. Meanwhile, to make the whipped butter, beat all ingredients together with a beater until creamy.
3. When corn is cooked, spread with the whipped butter and garnish with extra parsley, salt and pepper, and some more Culley's Tropical Caribbean Sauce.
]]>
•Kernels of 1 corn cob
•100g cherry tomatoes, halved or quartered if large
•1 avocado, diced
•Generous handful parsley, chopped
•2 radishes, thinly sliced
•1/4 cup chopped peanuts
•1 tbsp apple cider vinegar
•1 tbsp olive oil
•1 tsp Culleys Tropical Carribbean Sauce
•1/2 tsp cinnamon
•1/4 tsp mustard
•1/4 tsp smoked paprika
•Salt and pepper, to season
1. In a large bowl, combine corn, tomatoes, avocado, parsley, radishes and peanuts.
2. In a smaller bowl, whisk together remaining ingredients to combine.
3. Pour over the salad, and toss to fully combine. Serve chilled!
]]>What's for dinner? Fish Taco's!
Serves 4
400grams of snapper or gurnard
1 Packet Culley's fresh Tortilla
50ml Culley's Green Chile Hot Sauce
Cabbage, Carrot, Onion, Fresh Parsley
3 T Aioli or Mayonnaise.
Season the fish first with salt & pepper, then cut the fish into strips & quickly pan fry until cooked.
Heat the Culley's fresh tortilla till soft, place the fish in the centre of the tortilla and cover in your homemade Coleslaw.
Pour a few drops of Culley's Green Chile sauce over the coleslaw and serve warm.
DELICIOUS!
]]>