Archives
Creamy Mustard Sauce
Posted by Shayla McCormick in Tasty Ideas on August 23, 2017
Creamy Mustard Sauce
This versatile sauce is brilliant over chicken, pork chops, ham, steamed cauliflower and leeks. Any leftover makes a great toasted sandwich, just add a little ham and cheese.
50g butter
¼ cup flour
½ cup dry white wine
1 bay leaf
1 cup stock (vegetable or chicken)
½ cup cream
2-3 tbsp Peplers’ Mustard
In a small saucepan heat the wine and bay leaf and simmer until the wine reduces by half.
Take off the heat, remove the bay leaf and add the stock, cream and mustard.
In another pot melt the butter. Stir in the flour, cooking for 2-3 minutes before slowly adding in the wine / stock mix. Stir continually until the sauce is thick.
Louise Cake
Posted by Shayla McCormick in Tasty Ideas Tags: black doris jam, louise cake, peplers raspberry jam on May 30, 2017
An oldie but a goodie. This Kiwi classic is said to be named after Queen Victoria’s daughter, princess Louise.
150g butter
½ cup sugar
1 tsp vanilla extract
4 eggs, separated
2 cups flour
2½ tsp baking powder
1 jar of Peplers’ Jam (we used Raspberry but Black Doris is also great!)
½ cup sugar
1½ cups desiccated coconut
½ cup thread coconut
Line a 20cm x 30cm baking tray with baking paper.
Beat the butter and first measure of sugar until light and fluffy before adding the vanilla and then egg yolks, one at a time. Fold in the flour and baking powder and mix until it forms a dough.
Press the dough into your lined baking tray. Spread the jam evenly on top.
In a clean bowl beat the egg whites until they form soft peaks. Slowly beat in the sugar until the meringue is stiff. Carefully fold in the desiccated coconut before gently spreading over the jam.
Fan bake at 165°C for 30 minutes, 10 minutes in sprinkling over the thread coconut. The slice is cooked when a light golden brown on top and a skewer inserted comes out clean.
A video about us….
Posted by Tony Cox in Tasty Ideas on October 17, 2014Peplers Fine Foods New Zealand. This video clip was commissioned by the Waikato District Council to showcase some of the businesses in the area – it’s a wee peek into our business and how we do things.
Red Pepper Jelly / Chilli Jam – Uses
Posted by Tony Cox in Tasty Ideas on October 17, 2014These sweet savoury jellies the Red Pepper Jelly and the Chilli Jam are fantastic with cheese and crackers or cold meats.
Make an easy guacamole by mashing an avocado, 1 dessertspoon of Red Pepper Jelly / Chilli Jam and some diced red onion or spring onion. Add some sour cream or yoghurt for a creamier dip.
Make your own Chilli Philly by taking a pot of cream cheese and place in a dip bowl. Spoon over Red Pepper Jelly / Chilli Jam. Serve with vegetable sticks, crackers or bagel crisps.
What do you use a Vinaigrette for?
Posted by Tony Cox in Tasty Ideas on October 17, 2014All sorts of things. They are a combination of oil, vinegar and spices so vinaigrettes are one of the most versatile condiments you will have in your kitchen. Use them wherever you need a burst of flavour.
– As a dressing for all types of salads, including Potato Salads, Bean Salads, and cold Roast Vege Salads.
– They add life to winter salads – especially with Haloumi Cheese and a few Pine Nuts
– Drizzle over steamed vegetables – quicker than making a cheese sauce
– Splash through a Stir-Fry
– A marinade for meat
– Use to poach fish
– A baste for fish and chicken prior to smoking
– Splash in an oven bag with a roast chicken
– Fill the hollow of an avocado and enjoy
– Flavour boost for gravy
Store it in a cool accessible place in your pantry and you will enjoy these unique flavours.
Lamb Steaks and Tamarillo Chutney
Posted by Sharon Cox in Tasty Ideas Tags: chutney, lamb steaks, tamarillo chutney on September 30, 2014We love the Tamarillo Chutney with our Lamb Steak.