Veggie Stir Fry

A sticky-sweet, Asian-inspired bowl filled with crunchy goodness and tangy Mrs Ball’s Sweet Chilli Sauce.

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Korean BBQ Chicken Wings

A sweet ‘n spicy dish for all occasions, perfect for showing off your exceptional taste in chicken.

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Sticky Thai Chicken

A tasty Thai-style chicken favourite, made with Mrs Ball’s Sweet Chilli Sauce as a flavour compliment.

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Chinese Riblets

A succulent, fun-to-eat favourite, slowly roasted to perfection with a Mrs Ball’s Sweet Chilli basting.

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Gammon Wontons

A tantalising Asian-inspired snack food, perfectly complimented by Mrs Ball’s Sweet Chilli Sauce.

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Sesame Chicken with Chilli Chutney Dip

A tasty snack food favourite with a crunchy twist, made with Mrs Ball’s Chilli Chutney as a flavour compliment.

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 Veggie Stir Fry 

  

Ingredients

  • Olive oil
  • 1 garlic clove, crushed
  • 3 spring onion, thinly sliced
  • 1 handful mangetout peas, shredded
  • 1 carrot, finely sliced
  • 1 handful button mushrooms, sliced
  • 1 handful green cabbage, finely sliced
  • 2 tsp soya sauce
  • 2 Tbs Mrs Ball's Sweet Chilli Sauce
  • Freshly ground black pepper
  • Coarse sea salt
  • Sesame seeds, to serve
  • 1 small red onion, thinly sliced
  • 1 pinch fresh ginger

Directions

1. Heat a wok or frying pan. Combine a splash of olive oil, garlic, spring and red onions. 2. Add green cabbage, mushrooms, ginger, mangetout peas and carrots to the pan. 3. Using a wooden spoon, keep turning the vegetables over every few seconds to ensure the heat from the bottom of the pan cooks them through. Season with salt and pepper. Add soya sauce. 4. After a minute, check whether the vegetables have softened. If not, cook a minute longer. 5. Add Mrs Ball’s Sweet Chilli Sauce. Cook for another 30 seconds. 6. Add a generous sprinkle of sesame seeds and serve on a bed of rice or over noodles.

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 Korean BBQ Chicken Wings 

  

Ingredients

  • 1 Tbs olive oil
  • 1 Tbs honey
  • 60ml lemon Juice
  • 2 Tbs brown sugar
  • 1 garlic clove, crushed
  • 10g fresh ginger, grated
  • ¾ cup Mrs Ball's Jalapeño Chutney
  • 1kg chicken wings
  • 2 Tbs dark soya sauce

Directions

1. Combine olive oil, honey, soya sauce, lemon juice, sugar, garlic, ginger and chutney in a shallow dish. 2. Add chicken wings, turning to coat completely with marinade. Refrigerate overnight. 3. Preheat the oven to 180°C. 4. Brush both sides of the wings with some more marinade and transfer to a large, shallow baking dish. Cover and roast for 25 minutes. 5. Remove the cover and baste with extra chutney. Roast a further 10 minutes or until golden brown. 6. Serve with fresh lime wedges.

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 Sticky Thai Chicken 

  

Ingredients

  • 1 tsp garlic, crushed
  • 6 Tbs Mrs Ball's Sweet Chilli Sauce
  • 1½ red Thai curry paste
  • 2 tsp fresh coriander, finely chopped
  • 1 tsp fresh basil, finely chopped
  • 3 Tbs lemon juice
  • ½ tsp lemon rind, grated
  • 2 Tbs water
  • Salt and freshly ground black pepper
  • 8 chicken pieces (with skin), lightly sliced

Directions

1. Preheat the oven to 200°C and line a baking tray with foil. 2. In a large bowl, mix all the ingredients together. Add the chicken and coat. Cover and allow to marinate for 30-40 minutes. 3. Arrange the chicken on the tray. Roast for 35-40 minutes or until cooked through. 4. Use the leftover marinade to baste the chicken during cooking.

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 Chinese Riblets 

  

Ingredients

  • 2kg spareribs (pork or beef)
  • 2L beef or vegetable stock
  • MARINADE:
  • ¾ cup soya sauce
  • ¾ tsp Chinese 7 Spice or ½ tsp ground ginger
  • 1½ cups Mrs Ball's Sweet Chilli Sauce
  • ½ cup honey
  • 3 Tbs lemon juice
  • ½ cup sherry
  • 2 tsp garlic, crushed
  • Spring onion, finely chopped

Directions

1. Preheat the oven to 180°C and line a shallow baking tray with foil 2. Boil the spareribs in stock for 20-30 minutes. Drain and cut into riblets. 3. For the marinade: Mix all the ingredients together. Pour over the warm riblets and toss well. Set aside to marinate for 2 hours. 4. Once ready, drain any excess marinade off the riblets and set aside. Arrange in a single layer on the tray. 5. Bake, uncovered, for 30-40 minutes, basting every 10 minutes with the leftover marinade. If desired, season with salt and pepper.

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 Gammon Wontons 

  

Ingredients

  • 4 tsp Maizena or cornflour
  • 2 tsp water
  • 12 wonton wrappers
  • 1 cup cooked ham or gammon, finely diced
  • 1 Tbs fresh coriander, finely chopped
  • 1 Tbs mint leaves, finely chopped
  • 5 Tbs Mrs Ball's Sweet Chilli Sauce, plus extra for serving
  • Oil for deep frying

Directions

1. For the filling: Mix together the gammon, coriander, mint and Mrs Ball's Sweet Chilli Sauce. Set aside. 2. Mix the cornflour and water to form a paste. Set aside. 3. For the wontons: Lay the wrappers on a clean flat surface. Spoon gammon mixture onto the centre of each wrapper. Brush the edges with cornflour paste and pinch them together to seal. Keep the parcels covered until oil is heated to ±170°C. 4. Carefully place each wonton in the oil and fry until golden brown. Drain on a paper towel. 5. Serve warm with extra Mrs Ball's Sweet Chilli on the side.

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 Sesame Chicken with Chilli Chutney Dip 

 with Chutney Chilli Dip 

Ingredients

  • 4 chicken breasts, sliced in strips
  • 120ml Mrs Ball's Chilli Chutney mixed with 45ml water, plus extra sauce for dipping
  • 120ml sesame seeds

Directions

1. Preheat the oven to 200°C. 2. Dip the chicken strips in the runny chutney-water mixture. Coat in sesame seeds. 3. Place the meat on a greased baking sheet. Bake for 10 minutes or until golden. 4. Serve with extra chutney on the side.

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