Beetroot Salad

A dashing, easy-to-please salad with a sweet drizzle of Mrs Ball’s Peach Chutney.

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Beef Trinchado

A hearty, melt-in-the mouth meat dish for any dinner occasion, made with Mrs Ball’s Sweet Chilli Sauce.

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Lamb Moussaka

A classic, Greek-inspired meat dish that’s perfect for the entire family, made with Mrs Ball’s Lite Chutney.

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Spinach Pasta Salad

A fresh Greek Isle pasta salad, complimented by a dressing infused with the famous Mrs Ball’s Original Chutney.

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Creamy Garlic Prawns

A smashing seafood dish infused with the unique flavours of Mrs Ball’s Chutney, be it Original or Extra Hot.

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Chicken, Almond & Apricot Pita

A meaty pita stuffed with tantalising goodness and made with Mrs Ball’s Chilli Chutney as a flavour compliment.

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Roast Lamb Panini

A satisfying meal filled with a medley of Mediterranean flavours, served with Mrs Ball’s Chilli Chutney.

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Prune & Cashew Tartlets

Bite-sized savoury-sweet treats, perfectly complimented by drizzles of Mrs Ball”s Peach Chutney.

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Summer Prawn Salad

Layers of super-fresh salad favourites, served with a tangy citrus dressing and Mrs Ball’s Peach Chutney.

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 Beetroot Salad 

  

Ingredients

  • 6 medium beetroots
  • 1 cup caramelised red onions
  • 65ml (¼ cup) Mrs Ball’s Peach Chutney
  • 125ml (½ cup) vinegar
  • 5ml (1 tsp) salt
  • 12 tarragon leaves
  • 100g feta cheese, cubed

Directions

1. Cook beetroot in boiling water for 30 minutes or until softened. Allow to cool before peeling and cutting into wedges. 2. Sauté the onions in a frying pan for 5 minutes or until transparent. 3. Combine the chutney and vinegar. Add this mixture to the onions. Season with salt to taste and heat through for 5 minutes. 4. Add beetroot and feta. Gently toss to mix. 5. Refrigerate for 1 hour before serving.

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 Beef Trinchado 

  

Ingredients

  • 2 Tbs olive oil
  • 850g rump or sirloin steak, seasoned
  • 1 onion, finely chopped
  • 2 tsp garlic, crushed
  • 2 tsp red chilli, chopped
  • 3 Tbs Worcestershire sauce
  • 1 bay leaf, ground
  • 2 tsp paprika
  • 1 cup beef stock
  • ½ cup red or white wine (optional)
  • 2 tsp All Gold Tomato Paste
  • 4 Tbs Mrs Ball's Sweet Chilli Sauce
  • ½ cup Portuguese peri-peri sauce
  • ½ cup fresh cream
  • 1 Tbs fresh coriander, roughly chopped (optional)
  • Salt and freshly ground black pepper

Directions

1. For the meat: Heat oil in a deep frying pan. Fry the seasoned steak on a high heat until sealed and still rare inside. Allow to rest for 10 minutes before cutting into chunks or cubes. 2. For the Trinchado: Add some extra oil to the same pan. Add the chopped onions, garlic and chilli. Sauté for a few minutes until onions have softened. Add the wine to de-glaze the pan. Add the Worcestershire sauce, bay leaves and paprika. Lightly cook. 3. Add the beef stock, tomato paste, Mrs Ball's Sweet Chilli Sauce and peri-peri sauce. Bring to a boil and allow to simmer for a few minutes. Add stock and cream and bring back to a boil. Reduce the heat and simmer, uncovered, until the sauce slightly thickens. Adjust the seasoning with salt and pepper. 4. Add fresh coriander. 5. Serve with fresh pita or ciabatta bread, or even with slap chips, rice or pap.

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 Lamb Moussaka 

  

Ingredients

  • MINCE:
  • 3 Tbs olive oil
  • 1 large onion, finely chopped
  • 2 tsp garlic, crushed
  • 1½ cups carrots, freshly diced
  • ½ cup celery, diced
  • 500g lamb mince
  • ½ cup white wine
  • 1 tsp ground cinnamon
  • ½ tsp ground Allspice
  • 1 can (410g) All Gold Whole Tomatoes
  • 2 tsp All Gold Tomato Paste
  • ½ cup Mrs Ball's Lite Chutney
  • 1½ fresh oreganum, chopped
  • ½ cup fresh flat leaf parsley, chopped
  • Salt and freshly ground black pepper
  • 10 thick slices of brinjals, roasted with a little oil and salt (±1cm thick)
  • TOPPING:
  • 3 eggs
  • 2 Tbs Maizena or cornflour
  • 350g plain Greek yoghurt
  • 60g Parmesan cheese, grated
  • Salt and freshly ground black pepper
  • 6 bay leaves

Directions

1. For the mince: Heat oil in a deep saucepan. Add the onion and garlic. Sauté until softened. 2. Add the carrots and celery. Fry for an extra few minutes. Add the mince and cook until slightly browned and no longer pink. 3. Carefully pour in the wine and briefly cook until most of the liquid evaporates. 4. Add the spices, tomato, paste, chutney and herbs, stirring to break up the ingredients. 5. Cover and cook for 30 minutes, stirring occasionally. 6. Remove the lid and adjust the seasoning with salt and pepper. Allow to cook, uncovered, for a further 10 minutes. 7. In a deep oven dish, spread half of the mince on the bottom. Layer the cooked brinjals to cover the mince. Top the brinjal-layer off with the remaining mince and smooth over. 8. For the topping: In a mixing bowl, beat together the eggs and cornflour. Add the yoghurt and half of the cheese. Season with salt and pepper. Pour over the meat mixture and spread evenly. 9. Sprinkle with the rest of the cheese and gently press bay leaves onto the topping. 10. Bake for 50 minutes until cheese is bubbling and golden. 11. Allow moussaka to set for 10 minutes before cutting into squares. 12. Garnish with extra chopped parsley and serve warm with salad and fresh homemade bread on the side.

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 Spinach Pasta Salad 

  

Ingredients

  • DRESSING:
  • 4 Tbs red wine vinegar
  • 5 Tbs Mrs Ball's Original Chutney
  • 1 tsp garlic, crushed
  • 1 tsp dried oreganum
  • 8 Tbs olive oil
  • 3 Tbs lemon juice
  • Salt and freshly ground black pepper to season
  • SALAD:
  • 3 cups baby spinach
  • ¾ cup red pepper or cherry tomatoes, halved
  • 2 cups orzo pasta, cooked al dente
  • 1 cup feta cheese, cubed
  • ½ cup black olives, halved
  • ½ cup spring onion, thinly sliced
  • ½ cup garlic croutons (optional)

Directions

1. For the dressing: Combine all the ingredients in a food processor and blend until smooth. Adjust the seasoning with salt and pepper. Cover and refrigerate for at least 3 hours - the longer, the better. 2. For the salad: Arrange all the salad ingredients on a platter. Drizzle generously with the dressing and serve cold.

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 Creamy Garlic Prawns 

  

Ingredients

  • 200g butter
  • 2 large garlic cloves, crushed
  • ½ cup Mrs Ball's Original or Extra Hot Chutney
  • 4 Tbs white wine
  • 2 Tbs lemon juice
  • 1½ Tbs Golden Cloud Cake Flour
  • ½ tsp English Mustard powder
  • ¾ cup chicken or fish stock
  • 1 Tbs fresh parsley, finely chopped
  • 800g raw prawns, fresh or defrosted and drained
  • ¾ cup fresh cream

Directions

1. Heat the butter and garlic in a large, heavy-based saucepan. Add the chutney, white wine and lemon juice. Cook slightly for 2 minutes. 2. Add the flour and whisk to combine. Remove from the heat. 3. Gradually add the mustard powder, stock and fresh cream until combined. 4. Return to the stove and bring to the boil, stirring continuously with the whisk. Simmer until the sauce starts to thicken. Adjust the seasoning with salt and pepper. 5. Add the prawns and cook for 5 minutes or until cooked through. 6. Add the parsley and stir through. 7. Serve with rice, mash or some fresh savoury bread.

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 Chicken, Almond & Apricot Pita 

  

Ingredients

  • 3½ cups chicken, cooked and shredded
  • ¾ can (410g) KOO Apricot Halves, drained and finely chopped
  • 4 Tbs almond flakes, toasted
  • 2 tsp medium curry powder
  • 6 Tbs Mrs Ball's Chilli Chutney
  • 1 cup salad cream
  • 3 tsp fresh coriander, finely chopped
  • Salt and freshly ground black pepper (optional)
  • TO SERVE:
  • 3 cups rocket or baby spinach leaves
  • 6 pitas

Directions

1. For the dressing: Combine curry powder, chutney, salad cream and coriander. Allow to infuse for 10 minutes. Adjust seasoning with salt and pepper. 2. In a mixing bowl, combine the chicken, apricots and almonds. Fold in the dressing and mix well. 3. Heat pita bread and slice open to make a pocket. Stuff with rocket. 4. Divide the chicken filling between each of the pitas and garnish with extra coriander. 5. Serve with a side salad as a lunchtime or dinner meal.

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 Roast Lamb Panini 

  

Ingredients

  • CHUTNEY:
  • ¾ cup Mrs Ball's Chilli Chutney
  • 2 tsp fresh mint, finely chopped
  • 1 tsp wholegrain mustard
  • 2 Tbs sour cream or cream cheese
  • Salt and freshly ground black pepper
  • ASSEMBLY:
  • 4 panini rolls or olive ciabatta rolls, cut in half and toasted
  • 4-8 slices roast lamb
  • ½ cup caramelised red onion (optional)
  • ½ cup feta cheese, crumbled
  • 1½ cup rocket leaves

Directions

1. For the chutney: Mix all the ingredients together and allow to infuse for 15 minutes. Adjust the seasoning with salt and pepper. 2. To assemble, place caramelised onion, rocket and lamb inside each fresh breadroll. Top with chutney and feta cheese. 3. Any leftover meat can be used for lunchtime sandwiches or included in your picnic basket.

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 Prune & Cashew Tartlets 

  

Ingredients

  • 24 pastry tartlet shells
  • 1½ cup prunes, coarsely chopped
  • 1 tsp brown sugar
  • 1ml ground cinnamon
  • 6 Tbs cashew nuts, chopped
  • ½ cup gorgonzola cheese, crumbled
  • 4 Tbs Mrs Ball's Peach Chutney

Directions

1. Preheat the oven to 180°C. 2. Place the tartlet shells on a greased baking tray. 3. In a bowl, mix the prunes, brown sugar, cinnamon and cashew nuts. 4. Fill each tartlet case with 1 tsp prune mixture. Top off with a sprinkle of gorgonzola cheese. 5. Bake for 7 minutes or until bubbly and golden brown. Drizzle with chutney and serve warm.

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 Summer Prawn Salad 

  

Ingredients

  • DRESSING:
  • 4 Tbs white balsamic vinegar
  • 5 Tbs orange or peach juice, 100% pure
  • 1 tsp orange rind, grated
  • 4 Tbs oil
  • 5 Tbs Mrs Ball's Peach Chutney
  • Salt and freshly ground black pepper
  • SALAD:
  • 2 cups cooked prawns, skinless and deveined
  • 2 large avocados, cubed (sprinkle with lemon to prevent browning)
  • 1 tin chickpeas, drained
  • 1 red onion, thinly sliced into half rings
  • 2 tsp fresh parsley, roughly chopped
  • 2 oranges, peeled and cut into segments
  • 3 cups mixed salad leaves (rocket, frilly lettuce, watercress)

Directions

1. For the dressing: Whisk all the ingredients together and allow to infuse for 15 minutes. Adjust the seasoning with salt and pepper. 2. To assemble, use a large, deep glass bowl or individual glasses. Break the lettuce up and roughly place on the bottom. Layer the rest of the ingredients in the following order: lettuce - prawns - avo - chickpeas - red onion - oranges - parsley. 3. Refrigerate until the time of serving. 4. Spoon the dressing over the top of the salad and allow to filter through the layers. 5. Serve with slices of bruschetta or melba toast on the side.

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