Recipes

Ingredients

• 2 tablespoons light soy sauce
• 1 tablespoon gochujang*
• 400g dried pasta
• 1 whole lamb leg (approximately 2.5kg)
• 2 onions, peeled and cut into 2cm thick rounds
• 2 bulbs garlic, peeled and crushed
• 1.2kg skin on chicken pieces (thigh or leg are great)
• 3 tblsp Jenny’s Kitchen Tamarind Chutney
• Tamarind Mayo
• ½ cup mayonnaise
• 3 tablespoons Jenny’s Kitchen Tamarind Chutney
• 1 tablespoon cooking oil
• 1 chicken breast, diced
• 6 rashes of streaky bacon
• 2 medium kumara (600g)
• 2 tablespoons cooking oil
• 1 onion, chopped
• 4 tablespoons Jenny’s Kitchen Tamarind Chutney
• 1 kg mussels (approximately 16 green)
• 3 sheets frozen puff pastry, thawed
• 250 grams streaky bacon
• 1 wheel of Camembert (or Brie) boxed or unboxed
• 1 tablespoon oil
• 2 rashers streaky bacon, finely chopped
• 1 kg pork ribs (1 rack)
• 1 tablespoon salt
• 2 litres water
• 3 tablespoons Jenny’s Kitchen Tamarind Chutney (any heat)
• 1 tablespoon honey