A fresh salsa made with Mrs Ball’s Original Chutney, best enjoyed as a side to your favourite Mexican dish.VIEW FULL RECIPE
Basically delicious nachos topped with fresh flavours, melted cheddar and tangy Mrs Ball’s Jalapeño Chutney.VIEW FULL RECIPE
A filling Mexican-style meat treat, made with Mrs Ball’s Original Chutney and topped with fresh coleslaw.VIEW FULL RECIPE
A hearty Texan-style beef stew, best served on a bed of rice with extra Mrs Ball’s Jalapeño Chutney.VIEW FULL RECIPE
A mouthwatering combo of crispy fried fish, zesty jalapeño cream and Mrs Ball’s Jalapeño Chutney.VIEW FULL RECIPE
A perfect compliment to your tortilla wraps, prepared with a Mexican-style Mrs Ball’s Jalapeño Chutney filling.VIEW FULL RECIPE
A fresh, local summer plate that celebrates the Mexican spirit, served with Mrs Ball’s Jalapeño Chutney.VIEW FULL RECIPE
A trendy, bite-sized favourite, best served with a zesty Mrs Ball’s Jalapeño Chutney dip.VIEW FULL RECIPE
1. Combine all the ingredients in a large bowl. 2. Season with salt and pepper. 3. Cover and refrigerate for at least 30 minutes or overnight (at most), before serving.
1. To assemble, spread and layer the chips on a large baking sheet. Sprinkle cheese over the top. Place under the grill until the cheese melts and the chips are golden. 2. Add large dollops of chutney, avo and mascarpone cheese over the top. 3. Sprinkle red onions, cherry tomatoes, red peppers and jalapeño over the top. 4. Garnish with cilantro and serve with fresh lime wedges.
1. Preheat the oven to 160°C. 2. For the pork: Drizzle olive oil and rub salt, pepper and paprika into the meat. Transfer to a greased baking dish and cover with foil. Roast for 3 hours. Remove from the oven and allow to cool slightly before pulling the meat apart with two forks. 3. For the sauce: In a small saucepan, combine all the ingredients. Allow to simmer, uncovered, for 10 minutes. 4. Combine the meat with the BBQ-chutney sauce and set aside. 5. For the coleslaw: In a mixing bowl, combine the carrots, cabbage and parsley. Mix the mayo, yoghurt, lemon juice and salt together. Carefully dress the vegetables and toss. For a sweeter taste, add more mayo. 6. To serve, fill each bread roll with a few spoonfuls of pork. Top off with crunchy coleslaw.
1. Heat half the oil in a small saucepan. Sauté the onions over a low heat for 20 minutes or until softened. Set aside. 2. Heat the remaining oil in a frying pan. Cook the beef in batches until browned, deglazing the pan with a little beef stock between each batch. 3. Carefully transfer onions to the pan and cook until browned. Add garlic. Stir for 1 minute. 4. Combine spices and oregano in a bowl. Add to the onions and cook for 1 minute. 5. Using a wooden spoon to break up the ingredients, add the meat, onions, stock and tomatoes to a large saucepan. 6. Stir in the kidney beans, salt, pepper and sugar. Simmer, covered, for 1 hour. Stir occasionally until the meat is tender and the juice become sticky. 7. Add chutney 10 minutes before the hour. 8. Serve on a bed of boiled rice with some extra chutney.
1. On a plate, season fish chunks with salt. 2. Cover with plastic (cling) wrap and refrigerate for later use. 3. In a mixing bowl, combine flour, cayenne pepper, egg and beer or soda water. Season with salt and whisk together. Set aside at room temperature. 4. In a separate bowl, toss the cabbage with lemon juice. Season with 1 tsp sugar and drizzle with olive oil. 5. Using a blender, blitz the mayo, sour cream, jalapeño and coriander until smooth. 6. In a deep-based pan, heat oil. Dip fish into the batter and allow any excess to drip off before transferring to the oil. Fry for 4-5 minutes, turning until golden brown on all sides. 7. To drain, place on a plate lined with paper towel. Season with a little bit more salt. 8. To assemble, place a handful of shredded lettuce on a taco shell. Add 2 pieces of fried fish. 9. On one side, place a spoonful of marinated cabbage. On the other, place 3 slices of avocado. Top with jalapeño crema and a spoonful of chutney. Garnish with lime or lemon wedges, radishes and coriander.
1. For the con carne: Heat a little oil in a pan. Add the mince and cook until browned. Season with salt and pepper. Set aside. 2. In the same pot, add a little extra oil. Add the onions, dry spices, chilli and garlic. Sauté until softened. Add the peppers and sauté for a further minute. Return the mince back to the pan and carefully mix to combine. 3. Add the tomatoes, paste, chutney, Worcestershire sauce and chocolate. Bring to the boil and stir. Reduce heat and allow to simmer, covered, for 20 minutes. 4. Remove the lid to add the kidney beans. Fold in well. Allow to simmer, uncovered, for another 10 minutes or until the mince sauce thickens. Adjust the seasoning and add all the fresh coriander. 5. Serve with tortilla wraps, avo, lettuce and sour cream. If desired, add some cheese.
1. For the dressing: Whisk all the ingredients together. Cover and set aside to infuse. 2. For the chicken: Mix all the ingredients (besides the chicken) together to form a smooth paste. 3. Rub paste into the chicken and allow to rest for 10 minutes. 4. Heat a griddle pan and apply non-stick spray. Grill the chicken for ±4 minutes on each side or until the meat is cooked through. Baste with excess marinade throughout. Season well with salt and pepper. 5. For the salad: Arrange all the ingredients on an attractive, flat plate. Top with the grilled chicken and drizzle dressing over the top. 6. Serve with lemon or lime wedges, cheese and lemon or lime wedges.
1. Preheat the oven to 180°C. 2. Mix the cream cheese, mayonnaise, chutney, jalapeños, cheddar and Parmesan cheese together. Season with salt and pepper. Pour into a deep baking dish or bowl. 3. Mix the breadcrumbs and Parmesan cheese. Sprinkle over the top. 4. Bake for 10-20 minutes until the sides bubble and the top turns golden brown. 5. Serve as a dip with chips, nachos, crackers or even crudités.
1. Preheat the oven to 180°C and grease muffin tins with non-stick spray. 2. Mix the chutney, onion, cheese, salt and pepper together. 3. Layer potato slices and chutney mixture in each muffin hole until ¾ full. 4. Mix the butter and cream together. Pour over the potatoes until the sauce reaches the top of each hole. Allow to stand for 5 minutes before covering with foil. Baking for 30-40 minutes or until potatoes are cooked through - be sure to remove the foil halfway through the cooking time. 5. Allow dish to cool for 5 minutes before inverting onto a tray and transferring to serving plates.
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