RECIPE COLLECTION FAMILY FAVOURITES YOU LL BE KEEN TO COOK. keensmustard.com.au keenscurry.com.au

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1 RECIPE COLLECTION FAMILY FAVOURITES YOU LL BE KEEN TO COOK keensmustard.com.au keenscurry.com.au /KEENSaustralia

2 keensmustard.com.au keenscurry.com.au /KEENSaustralia

3 CONTENTS MUSTARD RECIPES CONDIMENTS TRADITIONAL TABLE MUSTARD 5 CLASSIC KEEN'S MAYONNAISE 6 ZUCCHINI MUSTARD PICKLES 7 CARAMELISED ONION & MUSTARD RELISH 8 BREAKFAST HOLLANDAISE SAUCE 9 SNACKS BREAKFAST PIADINA, WITH PROSCIUTTO, MUSTARD & FRIED EGG 10 EASY CROQUE MONSIEUR WITH MUSTARD MIX 11 CRISPY SALMON & MUSTARD DILL 12 REUBEN SANDWICH WITH MUSTARD, SWISS CHEESE & SAUERKRAUT 13 KEEN S SAUSAGE ROLLS 14 BREAKFAST MUSTARD BAKED BEANS 15 ORANGE MUSTARD DRESSING & 7 LEAF SALAD 16 SCOTCH EGGS 17 TOASTED ALMOND, BEETROOT & MUSTARD DIP 18 CHEESE, MUSTARD & ONION MUFFINS 19 MUSTARD, HAM & EGG CROQUETTES 20 VEGETABLE DISHES POTATO, MUSTARD & LEEK TART 21 STUFFED JACKET POTATOES 22 MUSTARD & HONEY CUMIN CARROTS 23 CREAMY ZESTY POTATO SALAD 24 BAKED PUMPKIN GNOCCHI 25 SEAFOOD MUSTARD CRUNCH TUNA & SWEET POTATO PIE 26 KEDGEREE 27 SMOKED SALMON TOASTS WITH MUSTARD & CREAM CAPERS 28 POULTRY APRICOT & MUSTARD CHRISTMAS TURKEY 29 CHICKEN & MUSTARD SCHNITZEL ROLLS 30 HONEY MUSTARD CHICKEN 31 KEEN'S SHREDDED CHICKEN SALAD WITH MUSTARD VINAIGRETTE 32 DEVILLED CHICKEN WINGS 33 MEAT SLOW COOKED ROLLED LEG OF LAMB WITH MUSTARD HERB CRUST 34 BURGER WITH MUSTARD & BEETROOT RELISH 35 ROSEMARY & MUSTARD ROAST BEEF SERVED ON PARSNIP MASH 36 MUSTARD CRUMBED LAMB CUTLETS 37 TRADITIONAL BAKED HAM IN BEER & MUSTARD 38 PIZZA WITH SAUSAGE, CHERRY TOMATOES & MUSTARD 39 RARE ROAST BEEF WITH GARLIC AIOLI 40 MOLASSES MUSTARD RIBS 41 MUSTARD & ALLSPICE LAMB PATTIES 42 MAPLE & MUSTARD CHRISTMAS HAM 43 KRANSKY WITH RED CABBAGE SLAW 44 CORN DOGS 45 CURRY RECIPES SNACKS CURRIED EGG SANDWICHES 47 CURRIED PITA CHIPS WITH TOMATO SALSA 48 CURRIED DEVILLED EGGS 49 VEGETABLE DISHES CURRIED PILAF RICE WITH CURRANTS & ALMONDS 50 CAULIFLOWER & PEA CURRY 51 CURRY PUFFS 52 INDIAN SPICED RED LENTIL SOUP 53 CRUNCHY POTATO FRITTERS WITH CURRIED BUTTER 54 CURRY STUFFED CAPSICUM 55 CURRIED PUMPKIN SOUP 56 SEAFOOD BARBEQUE SALMON WITH CORIANDER CURRY BUTTER 57 CURRIED COCONUT & RICE FISH SOUP 58 PAN FRIED SNAPPER WITH GINGER & COCONUT 59 CURRIED BBQ PRAWNS 60 VIETNAMESE FISH CURRY WITH MINT & SHREDDED LETTUCE 61 CURRY CHILLI PRAWNS 62 POULTRY MARINATED CHICKEN SKEWERS WITH CURRIED SATAY 63 CHICKEN & CASHEW CURRY 64 SRI LANKAN CHICKEN & SPLIT PEA CURRY 65 CHICKEN, CHORIZO & PRAWN POTATO SALAD 66 KEEN S SECRET CHICKEN CURRY 67 SINGAPORE NOODLES 68 PULLED CHICKEN BURGER 69 CHICKEN WRAP 70 CHICKEN LETTUCE CUPS WITH AVOCADO SALSA 71 CHICKEN & SEAFOOD RICE 72 BAKED ALMOND & CURRY CHICKEN WINGS 73 MEAT MEATBALLS, TOMATO & BUTTER BEAN CASSEROLE 74 CURRIED SAUSAGES 75 STIR-FRIED SATAY BEEF STRIPS WITH SNOW PEAS & SPROUTS 76 CURRIED LAMB KOFTA BALLS WITH CUCUMBER & MINT RAITA 77 CURRY BEEF & GREENS 78 CORIANDER CURRY MEATBALLS 79 SHEPHERDS PIE WITH A TWIST 80 BEEF SKEWERS WITH RAITA 81 SPICY LAMB & SPINACH 82 CHOW MEIN 83 CURRIED MEATBALL SANDWICH WITH CABBAGE & MINT ON CIABATTA 84 CURRIED SAN CHOY BAO 85 keensmustard.com.au keenscurry.com.au /KEENSaustralia

4 MUSTARD RECIPE COLLECTION keensmustard.com.au keenscurry.com.au /KEENSaustralia

5 TRADITIONAL TABLE MUSTARD Prep time: 20 minutes KEEN S Mustard Heat Rating: Medium to Hot 1. Gradually blend KEEN S mustard powder with enough water to make a smooth paste, the consistency of thick cream. 2. Allow to stand for 10 minutes before serving. 5

6 CLASSIC KEEN'S MAYONNAISE Prep time: 5 minutes 2 tsp KEEN S Mustard McCormick Salt and Pepper ½ cup sweetened condensed milk 3 tbsp white vinegar 1. Blend KEEN S mustard powder, salt and pepper, sweetened condensed milk and white vinegar until smooth. 6

7 ZUCCHINI MUSTARD PICKLES Prep time: 2 hours Cooking time: 5 minutes (Stove top) Resting time: 2 days Serves: Makes 2 medium size jars 500g zucchini, thinly sliced 1 red capsicum, thinly sliced 2 tbsp McCormick Sea Salt 1 tbsp KEEN S Mustard 1 cup sugar 1 McCormick Bay Leaf 2 cups apple cider vinegar 1 tsp McCormick Mustard Seeds ¼ tsp McCormick Turmeric 1. Place the zucchini and capsicum into a large bowl. Sprinkle over salt and pour over 2 tablespoons of water, mix well and leave to stand for 2 hours until softened. Drain well. 2. In a saucepan combine the KEEN S mustard powder, sugar, bay leaf, vinegar, mustard seeds and turmeric. Bring to the boil and cook for 3 minutes. Remove from the heat and leave to cool. 3. Pour cooled mix over the zucchini and place into sterilised jars. Place into the refrigerator and leave for 2 days before using. 7

8 CARAMELISED ONION & MUSTARD RELISH Prep time: 10 minutes Cooking time: 45 minutes (Stove top) Serves: 20 servings 1 3 cup olive oil 1kg medium brown onions, peeled and sliced 1 cup brown sugar 2 tsp KEEN S Mustard 1 tbsp McCormick Mustard Seeds 1 cup red wine vinegar McCormick Salt and Pepper to taste 1. Heat oil in a large pan and cook onions over a low heat for 30 minutes until caramelised. Add the brown sugar, KEEN S mustard powder, mustard seeds and red wine vinegar. Season with salt and pepper and cook for a further 15 minutes. 2. Place relish into sterilised jars. Serving suggestion: Serve with steaks, crispy roasted chicken or salmon cutlets. 8

9 BREAKFAST HOLLANDAISE SAUCE Prep time: 10 minutes Cooking time: 10 minutes (Stove top) 2 tsp KEEN S Mustard 2 egg yolks 2 tsp vinegar ½ cup unsalted butter, melted McCormick Salt and Pepper to taste poached eggs, grilled bacon, grilled tomato and toasted Turkish bread to serve 1. Whisk the KEEN S mustard powder, egg yolks and vinegar together. Very slowly add in melted butter whilst whisking until it forms a mayonnaise type sauce (if too thick add a little lukewarm water). Serving suggestion: Serve with poached eggs, grilled bacon, grilled tomato and toasted Turkish bread. 9

10 BREAKFAST PIADINA, WITH PROSCIUTTO, MUSTARD & FRIED EGG Prep time: 25 minutes Cooking time: 5 minutes (Stove top) Serves: 6 Mustard mayonnaise 2 tbsp KEEN S Mustard 1 tbsp water ¼ cup mayonnaise Dough 500g plain flour 3 tsp baking powder 2 tsp salt 1 tbsp KEEN S Mustard 1 ¼ cups water ¼ cup olive oil 12 slices of smoked ham/prosciutto 6 fried eggs 3 cups rocket 1. In a bowl mix together the KEEN S mustard mayonnaise ingredients. 2. In a separate bowl mix together all the dry ingredients for the dough. 3. Make a well, add the oil and water then knead for 10 minutes until soft. 4. Cover and rest for one hour at room temperature. 5. Divide the dough into six balls and roll each ball out into circles 5mm thick, dock with a fork to ensure the dough does not puff while cooking. 6. Heat a non-stick fry pan and fry each piece on each side for 3-4 minutes until golden. 7. Spread each Piadina with mustard mayonnaise, top with ham/prosciutto, rocket and a fried egg. 10

11 EASY CROQUE MONSIEUR WITH MUSTARD MIX Prep time: 10 minutes Cooking time: 15 minutes (Stove top) 10 minutes (Oven) 2 tsp KEEN S Mustard 100g ricotta cheese 2 cups gruyere cheese, grated ¼ tsp McCormick Nutmeg McCormick Salt and Pepper to taste 8 thick slices white sourdough bread 100g ham, shaved 50g butter 1. Preheat oven to 180 C. 2. Combine KEEN S mustard powder, ricotta cheese, gruyere cheese, nutmeg, salt and pepper. Divide and spread onto 4 slices of bread. Top with shaved ham and remainder slices of bread. 3. Melt the butter in a frying pan on medium heat and fry each sandwich until golden brown on both sides then place in oven for 5-10 minutes until cheese mixture is melted. Serve hot. 11

12 CRISPY SALMON WITH MUSTARD-DILL DRESSING Prep time: 15 minutes Cooking time: 30 minutes For the Potatoes: 800g chat potatoes, washed For the Fish: 4 salmon fillets 1 tsp McCormick Sea Salt, grinded 1 tsp KEEN S Mustard For the Dressing: 3 tsp KEEN S Mustard 2 tsp sugar ¼ tsp McCormick Sea Salt, grinded 3 tbsp white wine vinegar ½ cup oil ¼ cup McCormick Dill 1. Steam potatoes until tender, let cool and cut in half. 2. Rub salmon skin with salt and 1 tsp of KEEN S mustard powder. BBQ or panfry the salmon fillets on a moderate preheated grill plate until cooked. 3. Combine the 3 tsp of KEEN S mustard powder with sugar, salt and vinegar. Slowly add in the oil whilst whisking until smooth. Stir through dill and drizzle over salmon and potatoes before serving. 12

13 REUBEN SANDWICH WITH MUSTARD, SWISS CHEESE & SAUERKRAUT Prep time: 5 minutes Cooking time: 5 minutes (Oven) Serves: 2 4 slices of rye bread butter 6-8 slices corned beef ½ cup sauerkraut 4 slices Swiss cheese 2 tbsp KEEN S Mustard 1 tbsp water ¼ cup mayonnaise 1. Preheat a grill. 2. Toast the bread and then butter. 3. Place two pieces of bread on an oven tray, top each with the corned beef, sauerkraut and Swiss cheese. 4. Place under the grill until the cheese melts. 5. In a bowl mix together the KEEN S mustard powder, water and mayonnaise ingredients. 6. Spread the mustard mayonnaise on the remaining pieces of bread and place on top of the cheese. 13

14 KEEN S SAUSAGE ROLLS Prep time: 20 minutes Cooking time: 30 minutes (Oven) 1kg sausage mince 2 tbsp KEEN S Mustard 1 medium onion, diced 1 medium carrot, grated 1 medium zucchini, grated 1 cup fresh breadcrumbs 2 eggs, beaten ½ tsp McCormick Garlic Powder 4 sheets puff pastry 1 tbsp sesame seeds 1 tbsp poppy seeds 1. Preheat oven to 200 C. Line two baking trays with greaseproof paper. 2. Combine sausage mince, KEEN S mustard powder, onion, carrot, zucchini, breadcrumbs, 1 egg and McCormick Garlic Powder. Season to taste and mix well. 3. Cut each pastry sheet in half and shape the sausage mixture into 8 tubes and place one in the centre of each cut pastry sheet. 4. Wrap pastry around the sausage mix, brush edges with remaining beaten egg and enclose. Repeat. Cut each roll into 6, brush with more egg and sprinkle over the sesame and poppy seeds. 5. Bake for 30 minutes or until golden and cooked through. Serving suggestion: Serve with spicy tomato sauce by mixing ½ cup of tomato sauce with 2 tsp KEEN S mustard powder. 14

15 BREAKFAST MUSTARD BAKED BEANS Prep time: 15 minutes Cooking time: 10 minutes (Stove top) 30 minutes (Oven) -6 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 1 small leek (white part only), finely chopped 3 rashers rindless bacon, finely diced 2 tbsp KEEN S Mustard 400g can chopped tomatoes ¾ cup chicken stock 2 tbsp Worcestershire sauce 2 tbsp golden syrup 1 tsp tomato paste 400g tin of cannellini beans, drained and rinsed ½ cup parsley chopped McCormick Salt and Pepper 1. Preheat oven to 180 C. 2. Heat oil in a large ovenproof dish over a medium heat. 3. Add the onion and garlic, cook for 2 minutes until softened. Add the leek and bacon, cook for a further 5 minutes. 4. Add the KEEN S mustard powder, tomatoes, stock, Worcestershire sauce, golden syrup and tomato paste. Bring to the boil. 5. Remove from the heat and stir through the cannellini beans and parsley. 6. Bake for 30 minutes until the sauce has thickened. 7. Season to taste with salt and pepper. Serving suggestion: Serve with crusty bread. 15

16 ORANGE MUSTARD DRESSING & 7 LEAF SALAD Prep time: 15 minutes 3 oranges 1 tsp brown sugar 1 tbsp apple cider vinegar 2 tsp KEEN S Mustard 150g mixed salad leaves 1 small Lebanese cucumber, sliced into strips 50g hazelnuts, crushed 1. Using the juice from 1 orange, mix it with brown sugar, vinegar and KEEN S mustard powder and set aside. 2. Peel and slice oranges into segments and toss it with salad leaves, cucumber and the dressing. Top the salad with hazelnuts and serve. 16

17 SCOTCH EGGS Prep time: 15 minutes Cooking time: 8 minutes (Stove top) Serves: 6 500g pork mince 1 small onion, chopped 2 garlic cloves, crushed 1 tbsp KEEN S Mustard zest of 1 lemon 1 tbsp Worcestershire sauce McCormick Salt and Pepper 6 hard boiled eggs 3 eggs, beaten flour for dusting 3 cups dry breadcrumbs vegetable oil for deep frying 1. Place the pork mince, onion, garlic, KEEN S mustard powder, lemon zest and Worcestershire sauce in a food processor, blend until the mix forms into a slightly sticky ball. 2. Season to taste with salt and pepper. 3. Divide the mix into six portions. 4. Shape one portion into a cup in your hand, place a hard boiled egg into the indent and mould the mixture around the egg to enclose. 5. Repeat with the remaining pork mixture and eggs. 6. Dust each ball in flour, egg wash, then coat evenly with the breadcrumbs. 7. Heat oil in a large heavy based saucepan to 180ºC. 8. Cook the eggs 3 at a time for 7-8 minutes until golden, turning in the oil occasionally. 9. Drain on kitchen paper. 17

18 TOASTED ALMOND, BEETROOT & MUSTARD DIP Prep time: 15 minutes Serves: 6 100g toasted almonds 400g can beetroot, sliced 2 tsp KEEN S Mustard 100g cream cheese 1 clove garlic, chopped 4 spring onions, chopped 1. Combine toasted almonds, beetroot, KEEN S mustard powder, cream cheese, garlic and spring onions together in a food processor. 2. Process until smooth and serve as a dip or as condiment. 18

19 CHEESE, MUSTARD & ONION MUFFINS Prep time: 10 minutes Cooking time: minutes (Oven) Serves: 8 2 cups self-raising flour 1 tbsp KEEN S Mustard 150g Parmesan cheese 1 onion, diced 1 tsp McCormick Dill ½ tsp salt ½ tsp pepper 100g butter ¾ cup milk 1. Preheat oven to 180 C. 2. Combine flour, KEEN S mustard powder, Parmesan cheese, onion, dill, salt and pepper in a large bowl. 3. Rub the butter into the flour blend until it resembles breadcrumbs. Stir in milk until just combined and spoon into muffin trays. 4. Bake for minutes until golden brown. Serve warm. 19

20 MUSTARD, HAM & EGG CROQUETTES Prep time: 20 minutes Cooking time: 20 minutes (Stove top) Serves: 15 50g butter 1 small onion, finely chopped 50g flour 2 tbsp KEEN S Mustard 1½ cups warm milk 4 hard boiled eggs, finely chopped ½ cup grated cheese 100g sliced ham, chopped McCormick Salt and Pepper flour for coating 3 eggs, beaten 2 cups fresh breadcrumbs vegetable oil for deep frying 1. Heat butter in a large saucepan over medium heat. 2. Add onion and cook for 2 minutes until softened. 3. Add the flour and KEEN S mustard powder and cook, stirring for 1-2 minutes. Reduce the heat and slowly add the milk a little at a time, whisking to ensure no lumps. Cook for 10 minutes until thickened. Add the cheese and stir until melted. 4. Remove from the heat and stir through the egg and ham. Season to taste with salt and pepper. 5. Spread mixture onto a baking sheet and let cool completely. 6. Scoop tablespoons of cooled mixture and shape with floured hands into ovals. 7. Dust each oval in flour, egg wash, then coat evenly with the breadcrumbs. Transfer to a baking sheet lined with kitchen paper. 8. Heat vegetable oil in a large heavy based saucepan to 180 C. 9. Cook in batches for 3-4 minutes until dark golden brown, turning in the oil occasionally. 10. Drain on kitchen paper and serve warm. 20

21 POTATO, MUSTARD & LEEK TART Prep time: 20 minutes Cooking time: 6 minutes (Stove top) 50 minutes (Oven) sheets store bought shortcrust pastry 1 tbsp oil 2 small leeks (white parts only), finely sliced 250g small potatoes, thinly sliced 2 tbsp KEEN S Mustard 1 tbsp McCormick Thyme, chopped 3 eggs, beaten ¼ cup cream McCormick Salt and Pepper 1. Preheat oven to 180 C. 2. Line a 24cm tart pan with the pastry. 3. Blind bake the pastry case for 15 minutes. 4. Heat the oil in a large fry pan over a medium heat. 5. Add the leeks and cook for 5 minutes until softened. Add the potatoes, KEEN S mustard powder and thyme, cook for a further 1 minute. 6. Remove from heat and allow the mix to cool slightly. 7. Spread the mix evenly into the base of the pastry case. 8. In a bowl mix together the eggs and cream. Season with salt and pepper. 9. Pour the egg mix over the pastry case and bake for minutes until golden and set. Serving suggestion: Serve with green salad. 21

22 STUFFED JACKET POTATOES Prep time: 15 minutes Cooking time: 55 minutes (Oven) 4 large potatoes, washed 8 rashers short-cut bacon, cut into 1cmx1cm pieces 2 tsp KEEN S Mustard ½ cup sour cream 1 tbsp McCormick Chives, chopped 1. Preheat oven to 200 C. Place potatoes on a baking tray and cook in the oven for about 45 minutes or until tender. 2. Fry bacon in a hot frypan and let cool. To make the filling mix together KEEN S mustard powder with sour cream, chives and bacon, then season to taste. 3. Remove potatoes from the oven. Use a spoon to scoop out about 1/3 of the contents of each potato. 4. Combine the removed potato with the filling mixture and restuff it into each potato before serving. 22

23 MUSTARD & HONEY CUMIN CARROTS Prep time: 15 minutes Cooking time: 40 minutes (Oven) medium carrots, peeled and cut into pieces 40g butter 1 tbsp olive oil 3-4 stalks of thyme, chopped 1 tbsp McCormick Cumin Seeds, lightly crushed 1 tbsp KEEN S Mustard ¼ cup honey McCormick Salt and Pepper 1. Preheat oven to 180 C. 2. Place the carrots, butter, olive oil, thyme and cumin together in a roasting dish. Toss together well. 3. Place into the oven and roast for 30 minutes. 4. Add the KEEN S mustard powder and honey to the roasted carrots and roast for a further minutes. 5. Season to taste with salt and pepper. 23

24 CREAMY ZESTY POTATO SALAD Prep time: 5 minutes Cooking time: 15 minutes (Stove top) 6 medium potatoes, peeled and diced ½ cup whole egg mayonnaise 2 tsp KEEN S Mustard 1 tbsp lemon juice cracked pepper and fresh parsley to serve 1 cup green beans, blanched and cooled 1. Place the potatoes in a saucepan of water and simmer for 15 minutes. Drain potatoes and let cool. 2. Mix together mayonnaise, KEEN S mustard powder, lemon juice, cracked pepper and parsley then fold through the potatoes. Serving suggestion: Serve with blanched beans with your favourite grilled meats and a fresh garden salad. 24

25 BAKED PUMPKIN GNOCCHI Prep time: 25 minutes Cooking time: 45 minutes (Oven & Stove top) 4 medium potatoes, peeled 25g butter 1 egg ¹ ³ cup plain flour 150g bacon, sliced 400ml light cream ½ cup Swiss cheese ½ cup Parmesan cheese 300g pumpkin, peeled, diced and roasted 2 tsp KEEN S Mustard 1. Preheat oven to 200 C. 2. Simmer potatoes in water for 15 minutes. Drain, add butter and egg and whisk potatoes until smooth. Fold in flour. 3. Divide the mixture into 4 portions and roll into thick snakes. Cut the dough snakes into 2½cm gnocchi pieces. Place into boiling salted water a few at a time, until gnocchi pieces rise to the top. 4. Place boiled gnocchi onto an oven tray and bake for 10 minutes. 5. Meanwhile fry bacon then add cream, cheeses, pumpkin and KEEN S mustard powder and simmer for 10 minutes. 6. Assemble dish by placing baked gnocchi into a shallow ovenproof dish and pour over the sauce. 7. Return the gnocchi back into the oven for a further 15 minutes. Serving suggestion: Serve with a fresh garden salad. 25

26 MUSTARD CRUNCH TUNA & SWEET POTATO PIE Prep time: 20 minutes Cooking time: 35 minutes (Oven) 4 slices multi grain bread 100g almond meal 100g Parmesan cheese, grated 80g butter, melted 2 eggs 1 tbsp KEEN S Mustard 1 onion, diced and sautéed 185g can tuna, drained 1 medium sweet potato, cooked and mashed extra cheese for the top of the pie 1. Preheat oven to 180 C. 2. Blend bread, almond meal and Parmesan cheese in a food processor until it resembles breadcrumbs. Add in the melted butter and blend through the crumb. Press into a 25cm pie dish and place in the oven for 10 minutes. 3. Mix together eggs, KEEN S mustard powder, onion, tuna and sweet potato. Fill the pie dish with the mixture and sprinkle with cheese. 4. Cover with foil and place back into the oven for 15 minutes. Take the foil off the pie and let it brown for a further 10 minutes. Serving suggestion: Serve warm with a green salad. 26

27 KEDGEREE Prep time: 15 minutes Cooking time: 10 minutes (Stove top) 400g whole smoked trout 50g butter 4-5 spring onions, finely chopped 2 cloves (whole) garlic, crushed 1 tbsp McCormick Ginger 2 tbsp KEEN S Curry 1 tbsp KEEN S Mustard 1 McCormick Bay Leaf 2 tomatoes, roughly chopped ¼ cup lemon juice 2 cups cooked basmati or long grain rice 4 hard boiled eggs, quartered 1 cup coriander, roughly chopped McCormick Salt and Pepper natural yoghurt to serve 1. Remove the skin and bones from the trout, flake into chunks and set aside. 2. Melt the butter in a fry pan over a low heat. Add the spring onion, garlic and ginger. Cook stirring for 3 minutes until softened. 3. Add the KEEN S curry and mustard powders and bay leaf. Cook for a further 1 minute. Stir through chopped tomatoes and lemon juice. 4. Add the trout and rice to the pan and gently heat through. 5. Add the eggs and coriander, stir gently. Season to taste with salt and pepper. 27

28 SMOKED SALMON TOASTS WITH MUSTARD & CREAM CAPERS Prep time: 15 minutes Serves: 6 6 to 8 slices sourdough bread, toasted 200g smoked salmon, sliced 2 tsp KEEN S Mustard 100g cream fraiche 1 tsp McCormick Dill 1 lemon capers and rocket to serve 1. Top toasted bread with smoked salmon and combine KEEN S mustard powder, cream fraiche and dill together. Season with salt and pepper. 2. Dollop each of the salmon toasts with a teaspoon of mustard cream and a squeeze of lemon juice. 3. Sprinkle the smoked salmon toasts with capers and rocket to serve. 28

29 APRICOT & MUSTARD CHRISTMAS TURKEY Prep time: 10 minutes Cooking time: 1 hour 30 minutes (Oven) Serves: 8 ½ cup apricot jam ½ cup raisins, chopped 2 tsp KEEN S Mustard 1 tsp McCormick Sage 1 tsp McCormick Thyme ½ tsp McCormick Black Pepper, Coarse 1kg turkey breast 1. Preheat oven to 180 C. 2. Mix apricot jam, raisins, KEEN S mustard powder, sage, thyme and black pepper together in a heatproof bowl and microwave for 30 seconds on high until melted. In a baking tray brush the turkey breast with a ¼ of the jam mix and cover with foil. 3. Bake for 1 ½ hours and baste every 20 minutes with the jam mix. Uncover for the last 20 minutes until glazed and golden brown. 29

30 CHICKEN & MUSTARD SCHNITZEL ROLLS Prep time: 15 minutes Cooking time: 10 minutes (Stove top) -6 1 ½ tbsp KEEN S Mustard ¾ cup plain flour 1 egg 1 cup milk 2 cups breadcrumbs 500g chicken tenderloins 2 tbsp olive oil 12 baby dinner rolls 200g shaved ham 1. Mix together KEEN S mustard powder and flour and place into a freezer bag. In a medium bowl whisk the egg and milk. Place the breadcrumbs into another freezer bag. 2. Place 3-4 tenderloins into the flour mix and remove the excess flour. Dip the floured tenderloins into the egg wash and then press into the breadcrumbs. Repeat with the remaining chicken until all have been coated. 3. Heat oil in a large frying pan and pan-fry chicken for 3 minutes on each side until cooked and golden brown. 4. Fill each dinner roll with the schnitzels and ham. Serving suggestion: Serve with fresh chopped chives, coleslaw and mustard mayonnaise. 30

31 HONEY MUSTARD CHICKEN Prep time: 20 minutes Cooking time: 20 minutes (Stove top) ½ tbsp canola oil 250g skinless chicken breast fillets, sliced 2 tsp Keen s Mustard ¼ cup (75ml) water ¼ cup (75ml) light cream 1 cup chopped mixed vegetables (beans, carrots, broccoli) ½ tbsp honey 1. Heat oil in large fry pan over a high heat and brown chicken. 2. Combine KEEN S mustard powder, water and cream then pour into pan. 3. Stir in vegetables and honey, bring to boil. 4. Reduce heat, cover and simmer for 5-10 minutes, stirring frequently until chicken is cooked. Serving suggestion: Serve with steamed rice or pasta. 31

32 KEEN'S SHREDDED CHICKEN SALAD WITH MUSTARD VINAIGRETTE Prep time: 15 minutes 2 cups roast chicken, shredded 4 cups butter lettuce, torn ½ cup walnuts 1 pear, sliced 2 tsp KEEN S Mustard 4 tbsp white wine vinegar 4 tbsp olive oil 1 tbsp fresh chives, chopped cracked pepper to taste 1. Mix together chicken and butter lettuce and divide into 4 salad bowls or plates. Top each salad with walnuts and sliced pear. 2. Combine KEEN S mustard powder, white wine vinegar, olive oil and fresh chives. 3. Drizzle salad dressing over each salad. Season and serve. 32

33 DEVILLED CHICKEN WINGS WITH POLENTA CHIPS & MUSTARD CREAM Prep time: 30 minutes Cooking time: 30 minutes For the Chicken: 3 tsp KEEN S Mustard ¼ cup balsamic vinegar 2 tbsp honey 1 kg chicken wings For the Polenta: 1 cup milk 3 cups chicken stock 1 cup polenta 2 tsp KEEN S Mustard 1 tbsp butter For the Dip: ½ cup sour cream 1 ½ tsp KEEN S Mustard 4 spring onions, thinly sliced 1. Combine 3 tsp KEEN S mustard powder, balsamic vinegar and honey then marinate the chicken wings. 2. Bring milk and stock to the boil. Slowly add in polenta and KEEN S mustard powder. Use a wooden spoon and stir constantly until thick and glossy, then season and add butter. Pour into a greased baking dish. Refrigerate for 20 minutes until set. 3. BBQ or pan-fry chicken on medium heat, turning constantly for 20 minutes. Slice polenta into 1cmx5cm chips and BBQ or pan-fry until warmed through and golden on each side. 4. Combine the dip ingredients. Serve polenta chips topped with chicken and drizzled with dip. 33

34 SLOW COOKED ROLLED LEG OF LAMB WITH MUSTARD HERB CRUST Prep time: 20 minutes Cooking time: 3 hours 30 minutes (Oven) Herb crust 2 tbsp KEEN S Mustard zest of 1 lemon 3 anchovy fillets, finely chopped 1 tbsp chopped thyme 1 tbsp chopped rosemary 1 ½ cups fresh breadcrumbs 2 tbsp olive oil McCormick Salt and Pepper 2 onions, quartered 3-4 stalks fresh rosemary 1.5kg boneless leg of lamb 1 cup chicken stock 1. Preheat oven to 220ºC. 2. Place the herb crust ingredients in a bowl and mix together well. Season to taste with salt and pepper. 3. Place the onions and rosemary into the bottom of a large heavy based ovenproof dish. 4. Season the lamb leg with salt and pepper and place into the dish. Press the herb mix on to the top of the lamb and pour the stock around the lamb. Cover with a lid and bake for 30 minutes. 5. Reduce the oven temperature to 150ºC and continue to cook for 2 ½ hours. 6. Remove lid from the dish and cook for a final minutes. 7. Remove the lamb from the oven and allow the lamb to rest for 10 minutes before serving. Serving suggestion: Serve with seasonal roasted vegetables. 34

35 BURGER WITH MUSTARD & BEETROOT RELISH Prep time: 25 minutes Cooking time: 35 minutes (Stove top or BBQ) Beetroot & mustard relish 2 medium beetroots, cooked, peeled, cut into 1cm cubes 1 medium onion, finely diced 2 tsp KEEN S Mustard 1 tbsp McCormick Cumin Seeds ½ cup brown sugar ½ cup red wine vinegar Burger patties 500g beef mince 1 tbsp KEEN S Mustard 1 tbsp tomato sauce 1 small carrot, grated 1 small onion, grated 1 egg, beaten McCormick Salt and Pepper 1. Place all the relish ingredients in a medium saucepan. Bring to the boil, reduce heat and simmer for 20 minutes. Remove from heat and set aside to cool. 2. Using your hands mix together the burger ingredients until well combined. 3. Divide and shape mixture into four burger patties. 4. Heat a BBQ or a grill plate to medium/high. Brush with the oil and cook the burgers for minutes until cooked to your liking. Serving suggestion: Serve with oven fries. 35

36 ROSEMARY & MUSTARD ROAST BEEF SERVED ON PARSNIP MASH Prep time: 20 minutes Cooking time: 40 minutes (Stove top) 40 minutes (Oven) Roast beef 2 tbsp KEEN S Mustard 1 tbsp rosemary, finely chopped 1kg eye fillet McCormick Salt and Pepper 3-4 red onions, quartered 1 garlic bulb, broken into pieces 2-3 large stalks rosemary 3 tbsp olive oil Parsnip mash 9 medium parsnips peeled and chopped 2 medium potatoes peeled and chopped ½ cup cream 50g butter 1. Preheat oven to 190 C. 2. In a bowl mix together the KEEN S mustard powder and rosemary with 1 tablespoon of water. 3. Rub the KEEN S Mustard mixture over the beef and season with salt and pepper. 4. Place the onions, garlic, rosemary and one tablespoon of oil in a large roasting dish. 5. Heat the remaining oil in a large fry pan over a high heat. Seal beef well on each side, transfer to the roasting dish. 6. Place into the oven and cook for minutes for medium. 7. Meanwhile steam parsnip and potatoes until cooked through. 8. Heat cream and butter through in a pot and add to the vegetables. Mash together until creamy and smooth. Season to taste with salt and pepper. 9. Remove beef from the oven and rest for 5 minutes before slicing. 36

37 MUSTARD CRUMBED LAMB CUTLETS Prep time: 15 minutes Cooking time: 10 minutes (Stove top) 1 cup dried breadcrumbs 1 lemon, zested 1 tsp McCormick Garlic Powder 1 tbsp KEEN S Mustard 1 tbsp fresh parsley 1 egg ½ cup milk ¼ cup plain flour 8 lamb cutlets, flattened out 3 tbsp oil for frying 1. Combine breadcrumbs, lemon zest, garlic powder, KEEN S mustard powder and parsley together in a medium bowl and set aside. 2. Whisk the egg and milk together and set aside. Place each cutlet into the flour and shake off excess, then dip into the milk and egg mix and shake off excess. 3. Press cutlets into the crumb mixture. Heat oil in a large frying pan and shallow fry cutlets until golden brown. Serving suggestion: Serve with a green bean salad. 37

38 TRADITIONAL BAKED HAM IN BEER &MUSTARD Prep time: 10 minutes Cooking time: 45 minutes (Oven) Serves: Approx 15 2kg small leg ham or leg ham portion, skin on 2 3 tbsp McCormick Cloves, Whole ½ cup stout, or dark ale 2 tbsp brown sugar 2 tsp KEEN S Mustard 1. Preheat oven to 200 C. Place the ham in a baking dish or ovenproof casserole dish. 2. Remove the skin from the top of the ham, leaving some fat layer exposed and stud with the whole cloves in an even pattern. 3. In a bowl combine stout, brown sugar and KEEN S mustard powder to form a marinade and brush the ham all over (leave some to baste again). Drizzle with remaining stout mixture. 4. Place in the oven and bake for 20 minutes. Baste again and bake a further minutes. Serving suggestion: Serve thickly sliced with creamy mash and drizzled with reduced stout mixture. 38

39 PIZZA WITH SAUSAGE, CHERRY TOMATOES & MUSTARD Prep time: 5 minutes Cooking time: 10 minutes (Oven) Serves: 2 ½ - ¾ cup pasta sauce 2 large pizza bases 2 pork sausages, casings removed and rolled into 1cm pieces 1 cup cherry tomatoes, halved 1 cup grated mozzarella 1 cup rocket Mustard mayonnaise 2 tbsp KEEN S Mustard 1 tbsp water ¼ cup mayonnaise 1. Preheat oven to 200 C. 2. Spread the pasta sauce over the pizza bases. 3. Top with the sausage pieces, cherry tomatoes and sprinkle over the mozzarella. 4. Place into the oven and cook for 10 minutes. 5. In a bowl mix together the KEEN S Mustard mayonnaise ingredients. 6. Scatter the rocket over the pizza and top with dollops of the mayonnaise. 39

40 RARE ROAST BEEF WITH GARLIC AIOLI Prep time: 10 minutes Cooking time: 30 minutes (Oven) 750g Eye Fillet beef 2 tsp KEEN S Mustard McCormick McCormick Salt and Pepper to taste 2 tsp olive oil Garlic aioli 1 head of garlic, roasted, peeled and mashed 1 egg yolk 2 tsp lemon juice ½ cup light olive oil 1. Preheat oven to 250 C. 2. Sprinkle the eye fillet with KEEN S mustard powder, salt, pepper and then rub with olive oil. 3. Bake for 30 minutes (or cook to your liking) and let rest for 10 minutes. 4. Whisk the garlic, egg yolk and lemon juice together. Slowly add in oil whilst whisking until it forms a saucy mayonnaise. If too thick add a little warm water. 5. Slice beef and layer all over a big platter then dollop or drizzle aioli over the beef. Serving suggestion: Serve with sprigs of watercress or rocket. 40

41 MUSTARD MOLASSES RIBS Prep time: 10 minutes Cooking time: 2 hours 1kg beef ribs 2 tbsp KEEN S Mustard 1 tsp McCormick Chilli Flakes 2 tsp McCormick Garlic Powder 2 tsp McCormick Oregano Leaves ¹ ³ cup molasses 1. Preheat oven to 160 C. Rub ribs with KEEN S mustard powder, chilli flakes, garlic powder and oregano leaves. 2. Place ribs on a baking tray, covered, and put in oven for 1 hour 45 minutes. Remove from oven and baste with half the molasses. Cook for another 15 minutes. 3. Remove ribs from the oven and pour over the remaining molasses and serve. For an extra kick, add another tablespoon of KEEN S mustard powder and another teaspoon of McCormick Chilli Flakes to the rub. 41

42 MUSTARD & ALLSPICE LAMB PATTIES Prep time: 10 minutes Cooking time: 15 minutes 500g lamb mince ½ cup fresh breadcrumbs 1 egg, beaten 2 tbsp KEEN S Mustard ½ tsp McCormick Sea Salt, grinded 1 tsp McCormick Garlic Powder ½ tsp McCormick Allspice Ground 2 tsp McCormick Paprika Hungarian 1 tsp canola oil 1. Combine lamb mince, breadcrumbs, egg, KEEN S mustard powder, salt, garlic powder, allspice and paprika into a large bowl and mix well. 2. Divide the mixture into 4 patties. 3. Heat oil in a medium sized fry pan on a medium heat and cook patties for 5-6 minutes each side. Serving suggestion: Serve the patties with a crisp garden salad and tomato chutney. 42

43 MAPLE & MUSTARD CHRISTMAS HAM Prep time: 15 minutes Cooking time: 2 hours (Oven) Serves: 12 2kg leg ham on the bone 2 tbsp KEEN S Mustard 1 cup maple syrup cracked black pepper 1. Preheat oven to 180 C. 2. Prepare the ham by slicing the skin off of the top of the ham (do not remove the fat underneath). Score the top of the ham in a criss-cross pattern cutting approx 1cm into the fat. 3. Mix together the KEEN S mustard powder, maple syrup and pepper to form a paste and brush half of the mixture onto the top of the ham. Cover ham with foil. 4. Bake for 30 minutes. Baste the ham with the leftover syrup and place back into the oven for another 30 minutes. Repeat the basting every 30 minutes. 5. Remove the foil 30 minutes before removing from the oven and let the ham rest for 15 minutes before slicing. Serving suggestion: Serve with baked cherry tomatoes and garnish with rosemary. 43

44 KRANSKY WITH RED CABBAGE SLAW Prep time: 20 minutes Cooking time: 20 minutes (Grill and Oven) McCormick Salt and Pepper 2 tbsp vegetable oil 4 kransky sausages 2 cups grated cheese 1 tbsp KEEN S Mustard 4 bread rolls Coleslaw ¼ red cabbage, finely shredded 1 apple, grated ¼ cup mayonnaise 1 tbsp KEEN S Mustard ½ red onion thinly sliced ½ cup chopped parsley 5 radishes, thinly sliced, (matchstick size) 1. Preheat oven to 180 C. 2. In a large bowl mix together all the coleslaw ingredients. Season to taste with salt and pepper. Set aside. 3. Heat a BBQ or a grill plate to medium/high. Brush with the oil and cook the kransky for 5-10 minutes until warmed through. 4. In a bowl mix together the cheese, KEEN S mustard powder and one tablespoon of water. 5. Spread evenly between the bread rolls. Place in the oven for 10 minutes until the cheese has melted. 6. Top each bread roll with a kransky and coleslaw. 44

45 CORN DOGS Prep time: 15 minutes Cooking time: 5 minutes (Stove top) Serves: cup fine polenta ¾ cup flour 1½ tbsp KEEN S Mustard 1½ tbsp sugar 1 tsp baking powder 2 eggs, lightly beaten ¾ cup milk McCormick Salt and Pepper vegetable oil for deep frying 12 small frankfurters 1. Whisk together polenta, flour, KEEN S mustard powder, sugar and baking powder. 2. Stir in eggs and milk. Season with salt and pepper. 3. Place the batter into a long narrow jar or jug. 4. Heat vegetable oil to 180 C. 5. Pat hot dogs dry with kitchen paper and place a skewer/ice cream stick in each. 6. Dip hot dogs into batter one at a time, turning, until completely coated. 7. Cook in batches for 5 minutes until golden brown, turning in the oil occasionally. 8. Repeat with remaining hot dogs and batter. 45

46 CURRY RECIPE COLLECTION keensmustard.com.au keenscurry.com.au /KEENSaustralia

47 CURRIED EGG SANDWICHES Prep time: 15 minutes 6 eggs, hard boiled 2 tsp KEEN S Curry 1 tbsp McCormick Chives, chopped 1 tbsp whole egg mayonnaise McCormick Salt and Pepper 1 cup rocket ½ packet alfalfa sprouts 8 slices of fresh rye bread 1. In a large bowl, mash hard boiled eggs with a fork. 2. Mix through KEEN S curry powder, chives and mayonnaise. 3. Season to taste with salt and pepper. 4. Spread egg mix onto 4 slices of bread. Divide the rocket and alfalfa sprouts between the bread and top with the remaining bread slices. 5. Cut as desired. 47

48 CURRIED PITA CHIPS WITH TOMATO SALSA Prep time: 10 minutes Cooking time: 10 minutes (Oven) -6 Salsa 4 large ripe tomatoes, finely diced 2 spring onions, finely sliced ½ cup coriander leaves, roughly chopped 2 tbsp olive oil 1 long green chilli, finely diced 6 small pita bread, cut each into 8 wedges olive oil spray 1-2 tbsp KEEN S Curry McCormick Salt and Pepper 1. Preheat oven to 200ºC. 2. Place the pita wedges in a large baking dish, spray generously with the olive oil and evenly sprinkle over the KEEN S curry powder. Season with salt and toss together. 3. Bake for 10 minutes until golden and crisp. 4. Combine all the salsa ingredients in a bowl, mix together and season to taste with salt and pepper. 48

49 CURRIED DEVILLED EGGS Prep time: 10 minutes -6 6 eggs, hard boiled 2 tsp KEEN S Curry ¼ cup natural yoghurt 2 tbsp finely chopped chives, plus extra for garnish McCormick Salt and Pepper 1. Deshell and cut each hard boiled egg in half lengthways. 2. Scoop out the egg yolk and place into a bowl with the KEEN S curry powder, yoghurt and chives. Mix together well and season to taste with salt and pepper. 3. Spoon the egg mix back into the boiled egg halves. 49

50 CURRIED PILAF RICE WITH CURRANTS & ALMONDS Prep time: 10 minutes Cooking time: 30 minutes (Stove top) 1 tbsp olive oil 40g butter 1 onion, finely diced 1 tbsp finely chopped ginger 2 tbsp KEEN S Curry 1 tbsp McCormick Fennel Seeds, lightly crushed 1 tbsp McCormick Coriander Seeds, Ground, lightly crushed 1 cup basmati rice 2 cups chicken stock ½ cup chopped mint ½ cup toasted flaked almonds ½ cup currants McCormick Salt and Pepper 1. Heat the oil and butter in a large saucepan over a medium heat, then add the onion and ginger and cook stirring for 2 minutes until softened. 2. Add KEEN S curry powder, fennel and coriander seeds. Cook for a further minute until aromatic. 3. Add the rice and stir to coat the grains. 4. Pour over the stock, bring to the boil then reduce heat to low and cover with a lid. 5. Cook for 20 minutes until the liquid is absorbed and the rice is cooked. 6. Leave to stand for 5 minutes. Stir through the mint, almonds, currants and season to taste with salt and pepper. 50

51 CAULIFLOWER & PEA CURRY Prep time: 20 minutes Cooking time: 30 minutes (Stove top) 2 tbsp vegetable oil 1 onion sliced 2 cloves of garlic, finely chopped 1 tbsp McCormick Ginger 2 tbsp KEEN S Curry 1 long green chilli, deseeded and finely chopped 1 tbsp McCormick Mustard Seeds 1 McCormick Cinnamon Quill 250g potatoes, 1cm diced 400g can coconut milk 1 cup chicken stock 1 small cauliflower (500g), cooked and cut into small florets 2 fresh tomatoes, chopped 1 cup peas 2 tbsp lemon juice ½ cup parsley, chopped McCormick Salt and Pepper 1. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and ginger. Cook stirring for 2-3 minutes until softened. 2. Add the KEEN S curry powder, chilli, mustard seeds and cinnamon quill. Cook for a further minute until aromatic. 3. Add the potatoes, coconut milk and stock. Bring to the boil, reduce heat and simmer for 15 minutes. 4. Add the cauliflower, tomatoes and peas. Cook for a further 10 minutes until sauce has thickened. 5. Stir through the lemon juice and parsley and season to taste with salt and pepper. 51

52 CURRY PUFFS Prep time: 35 minutes Cooking time: 25 minutes (Stove top) 20 minutes (Oven) Makes: 36 2 tbsp vegetable oil 1 tbsp red curry paste 1 tbsp KEEN S Curry 1 small onion, finely diced 1 cup pumpkin, finely diced 2 large potatoes, finely diced ½ cup chicken stock ½ cup coconut milk 1 tbsp brown sugar 2 tbsp chopped coriander McCormick Sea Salt 9 sheets ready rolled puff pastry 2 eggs, lightly beaten 1. Preheat oven to 190ºC. 2. Heat oil in a large saucepan over a medium heat. Add red curry paste, KEEN S curry powder, onion, pumpkin and potato. Cook stirring continually for 5 minutes. 3. Pour in the stock, coconut milk, brown sugar and bring to the boil. Reduce heat to low. Cover with a lid and simmer for 10 minutes. Remove the lid and cook for a further 5 minutes until thickened. 4. Stir through the coriander and season to taste with salt. 5. Remove from the heat and cool. 6. Using 10cm cookie cutter, cut puff pastry sheets into four circles and brush lightly with egg. 7. Place 1 tablespoon of mixture into the middle of each circle and fold over and seal edges. Brush tops with egg wash. 8. Place into oven on trays lined with baking paper and cook for minutes until golden. 52

53 INDIAN SPICED RED LENTIL SOUP Prep time: 10 minutes Cooking time: 30 minutes (Stove top) 3 tbsp vegetable oil 1 ½ tbsp KEEN S Curry 1 tbsp McCormick Mustard Seeds 1 stalk curry leaves, leaves picked 1 tsp McCormick Cardamom, Ground 1 tsp McCormick Cumin, Ground 1 onion, finely chopped 2 cloves garlic, crushed 1 tbsp McCormick Ginger 1 long green chilli, deseeded and finely chopped 2-3 parsnips, diced 400g can chopped tomatoes 4 cups vegetable/chicken stock or water 1 cup red lentils, rinsed 2 cups baby spinach ¼ cup lemon juice 1. Heat the oil in a saucepan over a medium heat, add the KEEN S curry powder, mustard seeds, curry leaves, cardamom and cumin. Cook stirring for 1-2 minutes until aromatic. 2. Add the onion, garlic, ginger, chilli and parsnip. Cook stirring for another 2-3 minutes until softened. 3. Stir through the tomatoes and stock or water. Bring to the boil then reduce to a simmer and cook for 15 minutes. 4. Add the lentils and cook for a further 10 minutes. 5. Stir through the lemon juice and spinach, season to taste with salt and pepper. 53

54 CRUNCHY POTATO FRITTERS WITH CURRIED BUTTER Prep time: 20 minutes Cooking time: 25 minutes Serves: makes 8 fritters For the Potato: 800g potatoes, peeled and grated 1 medium leek, washed and grated 2 tbsp KEEN S Curry 1 egg, beaten 3 tbsp self-raising flour 1 cup oil For the Butter: 100g butter, softened 100ml milk 1 tbsp KEEN S Curry 2 tbsp coriander, chopped 1. Preheat oven to 180 C. Combine the potatoes, leek, KEEN S curry powder, egg and flour. Divide the mixture into 8 patties about ½ cm thick. 2. Heat oil in a medium frypan until hot, then fry each fritter for 2 minutes on both sides. 3. Drain the fritters on paper towel, then place on a baking tray and bake in the oven for 20 minutes. 4. Whisk the ingredients for the butter together until light and fluffy. Serve each fritter with 1 tsp of the butter. Serving suggestion: Serve with a soft poached egg or wilted spinach topped with the curried whipped butter 54

55 CURRY STUFFED CAPSICUM Prep time: 10 minutes Cooking time: minutes (Oven) -6 ½ cup vegetable stock ½ cup couscous 2 tbsp KEEN S Curry 4 medium sized red capsicums 3 cups frozen mixed vegetables 1. Preheat oven to 180 C. 2. Stir boiling stock through couscous and KEEN S curry powder, cover and set aside for 5 minutes. 3. Cut tops from capsicums and set aside. Scoop out seeds and discard. 4. Fluff couscous with a fork and stir in mixed vegetables. 5. Spoon mixture into capsicums and place onto a baking paper lined tray or ovenproof dish. 6. Bake for minutes until capsicums and vegetables are cooked. 55

56 CURRIED PUMPKIN SOUP Prep time: 20 minutes Cooking time: 40 minutes (Stove top) 1 tbsp oil 1 medium onion, diced 2 tsp McCormick Garlic Powder 3 tbsp KEEN S Curry 1 large potato, peeled and diced into 2cm cubes 1kg pumpkin, peeled and diced into 2cm cubes 1.5 Litre chicken or vegetable stock ½ cup thickened cream 1. Heat oil in a large saucepan on high. Sauté the onion, garlic and KEEN S curry powder in the oil until soft. 2. Add the potato, pumpkin and stock then bring to the boil. Simmer for 40 minutes. 3. Puree until smooth, then add the cream and season to taste. Serving suggestion: Serve with a dollop of sour cream and a scattering of chopped coriander. 56

57 BARBEQUE SALMON WITH CORIANDER CURRY BUTTER Prep time: 20 minutes Cooking time: 20 minutes (Stove top) (Plus refrigeration time) 4 salmon fillets, pin-boned (or firm white fish fillets) 2 tsp KEEN S Curry 1 tbsp vegetable oil McCormick Salt Coriander curry butter 1 tsp KEEN S Curry 1 tsp McCormick Cumin, Ground 90g butter, softened 1 clove garlic, crushed 1 tbsp coriander 1. For the coriander curry butter, cook KEEN S curry powder and cumin in a small dry frying pan until fragrant and then cool. Combine curry mixture, butter, garlic and coriander in a small bowl. Spoon mixture onto a piece of baking paper and roll into a log shape. Refrigerate or freeze until just firm. 2. Brush salmon with combined KEEN S curry powder and oil then season with salt. Cook salmon on a heated oiled grill pan (or frying pan or barbeque) until browned on both sides. (Salmon is best served a little rare in the centre). 3. Top salmon with sliced coriander curry butter. Serving suggestion: Serve with steamed rice and baby beans or a fresh salad if desired. Curry butter suitable for the freezer and microwave. 57

58 CURRIED COCONUT & RICE FISH SOUP Prep time: 15 minutes Cooking time: 35 minutes (Stove top) 3 tbsp vegetable oil 1 tbsp KEEN S Curry 1 tbsp McCormick Mustard Seeds 1 stalk of fresh curry leaves, leaves picked 1 tsp McCormick Cumin, Ground 2 tsp McCormick Garam Masala 1 onion, finely chopped 2 garlic cloves, crushed 2 tbsp McCormick Ginger 1 long red chilli, deseeded and finely chopped 4 cups fish stock ½ cup basmati rice 400g can coconut milk 300g white firm fish, cut into chunks 12 raw prawn tails ½ cup lemon juice 1 cup coriander, chopped McCormick Salt and Pepper 1. Heat the oil in a saucepan over a medium heat, add the KEEN S curry powder, mustard seeds, curry leaves, cumin and garam masala. Cook stirring for 1-2 minutes until aromatic. 2. Add the onion, garlic, ginger and chilli. Cook stirring for another 2-3 minutes until softened. 3. Pour in the stock and add the rice, bring to the boil then reduce heat to a simmer and cook for 15 minutes. 4. Add the coconut milk and cook for a further 10 minutes. 5. Add the fish and prawns and cook for approximately 4-5 minutes until cooked through. 6. Stir through lemon juice and coriander. Season to taste with salt and pepper. 58

59 PAN FRIED SNAPPER WITH GINGER & COCONUT Prep time: 15 minutes Cooking time: 10 minutes (Stove top) 4 snapper fillets (approx. 160g each) 1 tbsp KEEN S Curry 2 tbsp oil 1 cm cube ginger, sliced finely ½ cup snow peas, sliced 1 small zucchini, sliced 4 tbsp coconut cream 1. Coat fish fillets with KEEN S curry powder and oil, pressing the curry powder evenly onto the fish. 2. Place the coated fish in a hot frying pan and cook for approximately 4 minutes on high. Reduce the heat to medium then gently turn the fish. 3. Add the ginger, snow peas, zucchini and coconut milk to the pan and allow to cook for a further 4 5 minutes. Serving suggestion: Serve each fillet on a bed of rice, then top with vegetables and drizzle with coconut sauce. 59

60 CURRIED BBQ PRAWNS Prep time: 15 minutes Cooking time: 6 minutes (Stove top) 1 tbsp KEEN S Curry 50g butter 12 large green prawns, shells on Salad 1 small cucumber, diced 3 stalks celery, diced 1 avocado, diced 1 tbsp lemon juice ¼ cup coriander 1. Combine the KEEN S curry powder and butter together to form a smooth paste. 2. Using a sharp knife, split the prawns down the back through the shell. Remove the vein and split wide open (like they are butterflied). Spread each prawn with some of the curry butter. 3. Combine all of the other ingredients and divide between serving plates. BBQ or pan fry the prawns for 1-2 minutes each side, then serve with the salad. Tip: Leaving the shells on helps the prawns cook in the butter on a BBQ plate. As an alternative you can use shelled green prawns. Just cook them in a small pan to retain the curry butter. 60

61 VIETNAMESE FISH CURRY WITH MINT & SHREDDED LETTUCE Prep time: 50 minutes Cooking time: 40 minutes (Stove top) Salad ½ cup mint leaves, shredded 2 cups iceberg lettuce, shredded 1 tbsp lemon juice 2 tbsp olive oil McCormick Salt Curry 1 tbsp KEEN S Curry ¼ tsp McCormick Turmeric, Ground ½ cup coconut cream 500g firm white fish, cut into 7 by 5 cm pieces 2 cups fish stock 2 cloves garlic, peeled 7 cm piece of ginger, peeled, sliced thickly 2 shallots, peeled and halved 1 stick lemon grass, cut into 8 cm pieces 1 tbsp brown sugar 1 tbsp fish sauce 1. Combine the salad ingredients in a large bowl and toss to combine. Refrigerate until needed. 2. Place KEEN S curry powder, turmeric and coconut cream together in a bowl, stir until combined. Add fish pieces and marinate for 30 minutes. 3. In a medium saucepan combine stock, garlic, ginger, shallots, lemongrass, brown sugar and fish sauce. Place over a medium heat and bring to the boil. Reduce heat to low and simmer for 30 minutes. 4. Remove from heat and strain through a sieve, discard solids. Return the stock to the saucepan and bring back to boil. Add the fish and marinade, reduce heat to low and poach the fish for 6-8 minutes, or until curry has lightly thickened and fish is cooked through. 5. Season to taste with salt. 61

62 CURRY CHILLI PRAWNS Prep time: 5 minutes Cooking time: 30 minutes (Stove top) -6 1 tbsp oil 500g raw peeled prawns, tails on 1 onion, thinly sliced 2 tbsp KEEN S Curry 2 tbsp tomato paste ½ cup water 1-2 red chillies, sliced 1. Heat oil in a large wok or fry pan and cook prawns and onion well. 2. Add KEEN S curry powder, tomato paste, water and chillies and stir-fry for 1 minute. Serving suggestion: Serve with rice and sliced spring onions. 62

63 MARINATED CHICKEN SKEWERS WITH CURRIED SATAY Prep time: 20 minutes Cooking time: 20 minutes (Stove top) (Plus refrigeration time) 600g chicken breasts, cut into 2cm cubes 1 tbsp honey 1 tbsp ginger grated 400g can coconut cream 1 tbsp lime juice zest of 1 lime 12 wooden skewers, soaked in cold water Curried Satay 3 tbsp vegetable oil 2 shallots, finely diced 2 garlic cloves, crushed 1 tbsp ginger, grated 1 tbsp KEEN S Curry 1 tsp McCormick Coriander Seeds, ground 1 tbsp lime juice zest of 1 lime 2 tsp sugar ¼ cup crunchy peanut butter ½ cup chopped peanuts McCormick Salt 1. Place the chicken in a bowl with the honey, ginger, ¼ cup of coconut cream, lime juice and zest. Combine well and refrigerate for 1-2 hours. Thread onto the skewers. 2. Meanwhile heat 2 tablespoons of oil in a saucepan over a medium heat. Add the shallots, garlic and ginger. Cook stirring for 2 minutes until softened. 3. Add the KEEN S curry powder, coriander seeds, lime juice and zest. Pour in the remaining coconut cream and sugar. Bring to the boil then reduce heat and simmer for 4-5 minutes. 4. Add the peanut butter and peanuts to the pan, cook for a further 2-3 minutes. Season to taste with salt. 5. Brush a BBQ or a grill pan with the remaining oil and cook the chicken skewers for minutes until golden on all sides and cooked through. 63

64 CHICKEN & CASHEW CURRY Prep time: 10 minutes Cooking time: 20 minutes (Stove top) 4 tbsp oil 3 onions, sliced 1 tsp McCormick Salt 500g chicken thigh fillets, cut in half 2 tbsp KEEN S Curry 100g cashew nuts, roasted and chopped 200ml yoghurt 1 cup fresh coriander 1. Heat oil in a large frying pan and fry onions with salt until browned. Drain and remove onions, leaving the oil in the pan. 2. Mix together chicken and KEEN S curry powder in a bowl. Fry chicken for approximately 3 minutes on both sides until browned. 3. Add in the cashews, yoghurt and browned onions then simmer for a further 10 minutes. 4. Stir through the coriander and serve with rice. 64

65 SRI LANKAN CHICKEN & SPLIT PEA CURRY Prep time: 20 minutes Cooking time: 50 minutes (Stove top) Raita 250g frozen chopped spinach, defrosted ½ tbsp ginger, grated 1 tsp McCormick Cumin, Ground ¼ cup mint, chopped 1 cup natural yoghurt Cashew paste ¹ ³ cup raw cashew nuts ¾ cup water 2 tbsp desiccated coconut 1 whole chicken, cut into 8 pieces ¹ ³ cup vegetable oil 1 ½ tbsp KEEN S Curry 1 stalk of fresh curry leaves, leaves picked 2 long green chillies, finely chopped 1 stick cinnamon 1 tbsp McCormick Mustard Seeds 2 tsp McCormick Cumin, Ground 1 tsp McCormick Coriander Seeds 6 McCormick Cardamom Pods, crushed 1 onion, finely chopped 2 cloves garlic, crushed 2 cups chicken stock ½ cup coconut cream ½ cup green split peas McCormick Salt and Pepper 1. Combine together all the spinach raita ingredients in a bowl and mix together well. Refrigerate until needed. 2. Soak the cashew nuts in ½ cup water for 10 minutes. Place into a food processor and add the remaining ¼ cup of water and coconut. Blend to a smooth paste and set aside. 3. Coat the chicken pieces with 2 tablespoons of oil and rub over ½ tablespoon of KEEN S curry powder. 4. Heat a large saucepan over a medium heat, add the chicken pieces and brown all over. Remove and set aside. 5. Add the remaining oil, KEEN S curry powder, curry leaves, chilli, cinnamon, mustard seeds, cumin, coriander seeds and cardamom pods. Cook stirring for 1-2 minutes until aromatic. 6. Add onion and garlic, cook stirring for another 2 minutes until softened. 7. Pour in the stock, coconut cream and split peas, bring to the boil then reduce heat to low and simmer for 30 minutes. 8. Add the cashew paste a little at a time stirring until incorporated to ensure no lumps. 9. Cook for a further 10 minutes until thickened. Season to taste with salt and pepper and serve with raita and naan bread. 65

66 CHICKEN, CHORIZO & PRAWN POTATO SALAD Prep time: 15 minutes Cooking time: 15 minutes (Stove top) 1 chorizo sausage (approx 120g), sliced 1 medium chicken breast, diced 2 tsp KEEN S Curry 4 medium potatoes, boiled and diced 1 spring onion, sliced 2 tbsp sour cream 6-8 green tiger prawns, shelled and deveined McCormick Salt and Pepper 1. In a hot pan, fry the chorizo until crisp then set aside. Add chicken to the pan and brown in chorizo oil. 2. Add KEEN S curry powder, potatoes, spring onions and chorizo to the pan. Toss and add sour cream. 3. Stir and simmer gently. Add prawns, simmer for 2 minutes then remove from heat. Season with salt and pepper to serve. 66

67 KEEN'S SECRET CHICKEN CURRY Prep time: 10 minutes Cooking time: 40 minutes (Stove top) 2 tbsp oil 2 medium onions, diced 4 cloves garlic, finely sliced 2cm piece ginger, finely sliced 1 small red chilli, finely sliced 2 tbsp KEEN S Curry 1 tsp McCormick Coriander ½ tsp McCormick Cumin ½ tsp McCormick Paprika ½ tsp McCormick Turmeric 400g can diced tomatoes 270ml can coconut cream 1kg chicken thigh fillet, diced 1. Heat oil in a saucepan over a medium heat then add the onions, garlic, ginger and chilli. 2. Sauté for approx 6-8 minutes or until the onions are soft. 3. Add the KEEN S curry powder, coriander, cumin, paprika and turmeric and cook for a further 2-3 minutes (add a little water if sticking to the bottom of the pan). 4. Stir through tomatoes, coconut cream and chicken then simmer on a low heat for 20 minutes. Serving suggestion: Serve with rice, yoghurt and fresh coriander. 67

68 SINGAPORE NOODLES Prep time: 15 minutes Cooking time: 10 minutes (Stove top) 200g chicken, sliced 2 tbsp KEEN S Curry 2 tbsp oil 2 eggs 1 red capsicum, sliced thinly 2 cups Chinese cabbage, shredded ½ tsp sesame oil 2 cups Singapore noodles, cooked 1 cup bean shoots ½ cup spring onions, chopped 1 tbsp lemon, juice McCormick Salt 1. Mix together chicken and KEEN S curry powder in a small bowl. 2. Heat oil in a large frying pan or wok and fry chicken for 2 minutes. Add in eggs, capsicum, cabbage and sesame oil. Stir-fry for a further 3-4 minutes. 3. Toss the noodles until warmed through and finish by mixing the bean shoots, spring onions and lemon juice. Season with salt and serve. 68

69 PULLED CHICKEN BURGER & CURRIED MAYO 2 chicken thigh fillets 4 tbsp KEEN S Curry 2 tsp McCormick Garlic Powder 2 cups chicken stock ¼ cup whole egg mayonnaise 3 spring onions, finely sliced ¼ cup McCormick Coriander, Leaves 4 hamburger buns 1. In a medium saucepan add 2 tbsp of KEEN S curry powder, garlic powder and stock. Then add the chicken and bring to the boil. 2. Simmer for 20 minutes until the chicken is cooked through. 3. Remove the chicken and use two forks to shred the chicken into thin strands. 4. Combine the mayonnaise, remaining KEEN S curry powder, spring onion, coriander leaves and stir well. Mix the chicken through the mayonnaise and serve in a warmed hamburger bun. Prep time: 10 minutes Cooking time: 20 minutes 69

70 CHICKEN WRAP Prep time: 15 minutes Cooking time: 10 minutes (Stove top) 1 cup natural yoghurt 1 tbsp mint, finely chopped 2 tbsp fresh lemon juice 2 chicken breasts, sliced thickly 1 large green capsicum, sliced (or use ½ a red and ½ a green capsicum) 1 onion, sliced 1 tbsp KEEN S Curry 1 tbsp oil 4 roti wraps (or tortillas/mountain bread wraps) 1. Combine the yoghurt and mint ingredients together, then set aside until serving. 2. In a large bowl toss the chicken strips, capsicum, onion, KEEN S curry powder and oil and coat well. 3. In a large frying pan fry the chicken and vegetables for 6 7 minutes or until chicken is cooked through. 4. Heat the wraps according to their pack instructions, then divide the chicken mix between the four wraps. 5. Top each with some rocket and a dollop of yoghurt. Wrap and serve. 70

71 CHICKEN LETTUCE CUPS WITH AVOCADO SALSA Prep time: 10 minutes Cooking time: 15 minutes (Stove top) 400g chicken mince 1 tbsp KEEN S Curry 1 cup coriander 1 egg ½ cup fresh breadcrumbs 2 tbsp oil 1 ripe avocado, diced 1 tomato, diced 2 spring onions, finely sliced 1 tbsp lime juice Iceberg lettuce to serve 1. Mix together chicken mince, KEEN S curry powder, coriander, egg and breadcrumbs in a large bowl. Roll mixture into golf ball size portions. 2. Heat oil in a large frying pan and fry chicken meatballs on low heat for 12 minutes until cooked all over. 3. While chicken meatballs are frying, mix together avocado, tomato, spring onions and lime juice. 4. Place chicken meatballs into iceberg lettuce cups and top with a teaspoon of avocado salsa to serve. 71

72 CHICKEN & SEAFOOD RICE Prep time: 25 minutes Cooking time: 10 minutes (Stove top) 200g chicken, sliced 12 raw prawns 1 ½ tbsp KEEN S Curry 3 tbsp oil 1 red capsicum, finely diced 4 cups basmati rice, cooked 2 tsp brown sugar 1 cup fresh parsley ½ cup fresh mint 2 tbsp lemon juice McCormick Salt Natural yoghurt for serving 1. Mix together chicken and prawns with KEEN S curry powder in a small bowl. 2. Heat oil in a large frying pan or wok, fry chicken and prawns for 3-4 minutes. Add in capsicum and stir-fry for a further 2 minutes. 3. Toss the rice and sugar with the chicken and prawn mixture until warmed through and finish by mixing the parsley, mint and lemon juice. 4. Season with salt and serve topped with yoghurt. 72

73 BAKED ALMOND & CURRY CHICKEN WINGS Prep time: 30 minutes Cooking time: 20 minutes (Stove top) -6 1 cup ground almonds ½ cup dry breadcrumbs 2 tbsp KEEN S Curry 1 egg, lightly beaten ½ cup milk 1 cup flour 1kg chicken wings, tips removed 1 cup natural yoghurt ¼ cup chopped mint 1. Preheat oven to 180ºC. 2. In a large bowl mix together the ground almonds, breadcrumbs and KEEN S curry powder. 3. Mix together the egg and milk in a separate medium bowl. Place the flour in a third bowl. 4. Dust the chicken wings in the flour, dip in the egg wash and coat well with the almond crumb mix. 5. Place on an oven tray lined with baking paper and cook for 20 minutes or until chicken is cooked through. 6. Mix together the yoghurt and mint and serve with the cooked chicken wings. 73

74 MEATBALLS, TOMATO & BUTTER BEAN CASSEROLE Prep time: 20 minutes Cooking time: 45 minutes (Oven) 10 minutes (Stove top) 3 tbsp olive oil 6 pork sausages, removed from casing and rolled into small meatballs 1 medium onion, thinly sliced 2 garlic cloves, crushed 2 tbsp KEEN S Curry 2 stalks celery, chopped 1 medium carrot, diced 400g can chopped tomatoes 1 cup chicken stock 1 tbsp tomato paste 2 tsp brown sugar 2 McCormick Bay Leaves 2 tbsp chopped thyme 400g can butter beans McCormick Salt and Pepper 1. Preheat oven to 180ºC. 2. Heat 2 tablespoons of oil in an ovenproof dish over a medium heat. Add the meatballs and cook gently for 4 minutes until browned all over. Remove and set aside. 3. Add the remaining oil, onion and garlic and cook stirring for 1-2 minutes until softened. Add the KEEN S curry powder, carrot and celery, cook for 4 minutes until softened. Add more oil if needed. 4. Return the meatballs to the dish and stir through the tomatoes, stock, tomato paste, brown sugar, bay leaves and thyme. Bring to the boil. 5. Cover the pan with a lid and place in the oven, cook for 30 minutes. 6. Remove from oven, add the butter beans, place back in the oven without the lid and cook for a further 15 minutes. 7. Season to taste with salt and pepper. 74

75 CURRIED SAUSAGES Prep time: 20 minutes Cooking time: 30 minutes (Stove top) -6 3 tbsp vegetable oil 8 beef sausages 1 large onion, sliced 1 tbsp KEEN S Curry 1 tbsp plain flour 2 cups chicken stock 2 apples, cored and cut into 8 wedges ¼ cup raisins 1 cup green beans, sliced 2 tbsp cream ¼ cup chopped coriander 1 cup baby spinach McCormick Salt and Pepper 1. Heat 2 tablespoons of oil in a large saucepan over a medium heat, add the sausages and brown all over. Remove and set aside. 2. Add the remaining oil to the pan and cook stirring onions for 3 minutes until softened. 3. Stir through the KEEN S curry powder and flour. Slowly pour in the stock stirring continually to ensure no lumps. 4. Add the apple, raisins and return the sausages to the pan and bring to the boil. Reduce heat to low and simmer for minutes. 5. Stir through the beans, cream, coriander and spinach. Cook for a further 5 minutes and season to taste with salt and pepper. 75

76 STIR FRIED SATAY BEEF STRIPS WITH SNOW PEAS & SPROUTS Prep time: 20 minutes Cooking time: 15 minutes (Stove top) 3 tbsp vegetable oil 2 shallots, finely diced 2 garlic cloves, crushed 1 tbsp grated ginger 1 tbsp KEEN S Curry 1 tbsp crushed coriander seeds 1 tbsp lime juice zest of 1 lime 1 cup coconut cream 2 tbsp sugar ¼ cup crunchy peanut butter ½ cup chopped peanuts McCormick Salt 4 spring onions, cut into 5cm lengths 500g beef stir-fry strips 1 bunch bok choy, chopped 200g snow peas cut in half ½ cup coconut cream 1 cup bean sprouts ½ pack snow pea shoots ½ cup coriander leaves extra peanuts to serve rice noodles to serve lime wedges to serve 1. Heat 2 tablespoons of oil in a saucepan over a medium heat. Add the shallots, garlic and ginger. Cook for 2 minutes, stirring until softened. 2. Add the KEEN S curry powder, coriander seeds, lime juice and zest. Pour in 1 cup of coconut cream and add sugar. Bring to the boil then reduce heat and simmer for 4-5 minutes. 3. Add the peanut butter and peanuts to the pan, cook for a further 2-3 minutes. Season to taste with salt. 4. Heat remaining oil in a wok, add the spring onions and cook for 1 minute. Add the beef, stir-fry until brown then add the bok choy and the snow peas. Cook for a further 1 minute. 5. Add 3-4 tablespoons of satay sauce, ½ cup of coconut cream and stir through for 1-2 minutes until combined. Add the sprouts, shoots and coriander to the wok before serving. 76

77 CURRIED LAMB KOFTA BALLS WITH CUCUMBER & MINT RAITA Prep time: 30 minutes Cooking time: 30 minutes (Stove top) (Plus refrigeration time) 1 onion, chopped 2 cloves (whole) garlic, crushed 500g lamb mince 2 tbsp KEEN S Curry 1 cup chopped coriander ½ cup currants 2 tbsp lemon juice McCormick Salt and Pepper 1 cup natural yoghurt 1 Lebanese cucumber, seeded and grated ½ cup chopped mint 3 tbsp olive oil 1. Blend the onion and garlic in a food processor until finely chopped. Add the lamb mince, KEEN S curry powder and coriander. Blend until the mix comes together in a ball and is slightly sticky. 2. Mix through the currants and lemon juice. Season to taste with salt and pepper. 3. Using damp hands shape into 16 oval portions. Refrigerate for 30 minutes. 4. Combine the yoghurt, cucumber, mint and 1 tablespoon of oil together in a bowl. Season to taste with salt and pepper. 5. Heat the remaining oil in a large fry pan on a medium heat. Add the kofta to the pan and cook for minutes until golden on all sides and cooked through. 77

78 CURRY BEEF & GREENS Prep time: 20 minutes Cooking time: 20 minutes (Stove top) 500g beef, sliced Asian style 1 ½ - 2 tbsp KEEN S Curry 2 tbsp oil 12 asparagus spears or beans, sliced into 10cm lengths 6 spring onions, sliced into 10cm lengths ½ cup snow peas, sliced 100g baby spinach 1 tbsp coconut cream 1. Mix together beef and KEEN S curry powder in a small bowl. 2. Heat oil in a large frying pan or wok and fry beef for 1 minute each side and remove from pan. Toss in asparagus and stir-fry for a further 2 minutes. 3. Add in the rest of the ingredients to the pan with the beef, mix until warmed through and serve with rice. 78

79 CORIANDER CURRY MEATBALLS Prep time: 5 minutes Cooking time: 20 minutes (Stove top) 500g beef or veal mince 2 tbsp KEEN S Curry 1 carrot, grated ½ cup coriander 1 egg ½ cup breadcrumbs 2 tbsp oil 1. Mix together mince, KEEN S curry powder, carrot, coriander, egg and breadcrumbs in a large bowl. Roll mixture into 12 equal portions. 2. Heat oil in a large frying pan and fry meatballs on low heat for 8-10 minutes on each side. Serving suggestion: Serve with a green salad. 79

80 SHEPHERDS PIE WITH A TWIST Prep time: 30 minutes Cooking time: 50 minutes (Stove top) 15 minutes (Oven) -6 3 tbsp olive oil 1 medium onion, chopped 1kg lamb mince 1 carrot, chopped 2 celery stalks, chopped ½ medium eggplant or zucchini, diced 1 tbsp KEEN S Curry 2 tbsp plain flour 2 cups chicken stock 400g can diced tomatoes 1 cup podded broad beans ¼ cup pine nuts 2 tbsp parsley chopped McCormick Salt and Pepper 1kg sweet potatoes, peeled, chopped ½ cup cream 60g butter, chopped 1. Heat oil in a large saucepan over a medium heat, add the onion and cook stirring for 1-2 minutes until softened. 2. Add the lamb and cook for a further 4-5 minutes until browned, breaking up any lumps with a wooden spoon. 3. Add the carrot, celery and eggplant to the pan and cook for a further 3-4 minutes. 4. Add KEEN S curry powder and flour. Slowly pour in the stock stirring continually to ensure no lumps. 5. Add the tomatoes and bring to the boil. Reduce heat to low and simmer for 40 minutes. 6. Stir through the broad beans, pine nuts and parsley. Season to taste with salt and pepper. 7. Place the sweet potato in a saucepan of water. Bring to the boil. Reduce heat to low and simmer for 15 minutes until soft. Drain and return to the pan. Mash together with the cream and butter. Season to taste with salt and pepper. 8. Transfer the mince mix to an ovenproof dish (2L/8 cup capacity), top with the sweet potato mash and place in the oven for 15 minutes or until browned. 80

81 BEEF SKEWERS WITH RAITA Prep time: 40 minutes Cooking time: 10 minutes (Stove top) (Plus refrigeration time) 800g beef rump steak, sliced into strips 1 tbsp ginger, finely grated 3 cloves of garlic, crushed 3 tbsp KEEN S Curry 1 tbsp McCormick Cumin 2 tbsp tomato paste 2 tbsp lemon juice McCormick Salt and Pepper 1 ½ cups plain yoghurt 1 Lebanese cucumber, peeled, seeded and finely chopped ¼ cup fresh mint, shredded 1. Combine the beef in a bowl with ginger, garlic, KEEN S curry powder, cumin, tomato paste, half the lemon juice and ¹ ³ cup yoghurt. Cover and refrigerate for several hours or overnight. Thread beef onto skewers. 2. For the raita, combine the remaining yoghurt and lemon juice in a small bowl with cucumber, mint and salt to taste. 3. Season beef with salt and pepper. Cook skewers on a heated oiled grill plate (or grill/barbeque) until browned and tender. Serving suggestion: Serve beef skewers with the raita, warmed naan bread and lime wedges. Uncooked marinated beef is suitable to freeze. Not suitable to microwave. 81

82 SPICY LAMB & SPINACH Prep time: 15 minutes Cooking time: 10 minutes (Stove top) Serves: 2 300g lamb loin 1 tbsp KEEN S Curry 1 tbsp oil 4 small tomatoes, quartered 20 green beans, trimmed and halved 100g spinach, washed 1. Coat lamb loin with KEEN S curry powder and oil, pressing the curry powder evenly into the flesh. 2. Place the coated lamb in a hot frying pan and cook for 4 minutes on high. Reduce the heat to medium then gently turn the lamb. 3. Add the tomatoes and beans to the pan, cook for 4 minutes then remove the lamb from the pan and keep warm. 4. Add the spinach, toss with the tomatoes and beans until wilted then plate the vegetables. Slice the lamb thickly and serve over the vegetables. 82

83 CHOW MEIN Prep time: 15 minutes Cooking time: 15 minutes (Stove top) -6 2 tbsp vegetable oil 500g beef mince 1 medium brown onion, chopped finely 1 ½ tbsp KEEN S Curry 1 tbsp McCormick Ginger 2 garlic cloves, crushed 2 spring onions, sliced on the diagonal 1 bunch bok choy, chopped 200g snow peas, cut in half lengthways 125g baby corn, sliced in half lengthways 1 cup chicken stock ¹ ³ cup oyster sauce 1 tbsp soy sauce 400g packet fresh thin egg noodles 1. Heat oil in a wok and stir-fry beef for 4-5 minutes until beef is browned. 2. Add the onion and stir-fry for a further 3 minutes until softened. 3. Add KEEN S curry powder, ginger and garlic and stir-fry for 1 minute. 4. Add spring onions, bok choy, snow peas and corn, stir-fry for a further 3 minutes. 5. Add stock, oyster and soy sauces, noodles and cook for a further 3-4 minutes or until the sauce has reduced slightly. 6. Season and serve. 83

84 CURRIED MEATBALL SANDWICH WITH CABBAGE & MINT ON CIABATTA Prep time: 20 minutes Cooking time: 15 minutes (Stove top) Meatballs 500g beef mince 1 ½ tbsp KEEN S Curry zest of 1 lemon ½ cup grated paneer cheese 1 tsp McCormick Cumin, Ground 1 egg, lightly beaten ½ cup coriander, roughly chopped McCormick Salt and Pepper 1 tbsp olive oil Cabbage mix ¼ cup natural yoghurt ¼ cabbage, finely shredded 1 cup mint, finely chopped 1 tsp McCormick Cumin, Ground 4 toasted Ciabatta rolls 1. Using your hands mix together the meatball ingredients until well combined. Season to taste with salt and pepper. Divide the meatball mix into 16 balls. 2. Heat the oil in a large fry pan on a medium heat. Add the meatballs to the pan and cook for minutes until golden on all sides and cooked through. 3. In a large bowl mix together the yoghurt, cabbage, mint and cumin. Season to taste with salt and pepper. 4. Fill the Ciabatta rolls with the meatballs and cabbage mix. 84

85 CURRIED SAN CHOY BAO Prep time: 15 minutes Cooking time: 15 minutes Serves: 12 1kg pork mince 1 medium onion, diced 1 medium carrot, grated 1 tbsp McCormick Coriander Seeds, Ground ½ tbsp KEEN S Curry ½ tsp McCormick Garlic Powder 1 tbsp oil 24 baby cos lettuce leaves, washed 4 spring onions, finely sliced 1 tbsp McCormick Coriander, Leaves 1. Combine the pork, onion, carrot, coriander, KEEN S curry powder and garlic. 2. Heat the oil in a large frypan on medium and then cook the pork mixture with 1/3 cup of water, stirring until the water has evaporated. 3. Fill 12 lettuce leaves with pork mixture and then garnish with the spring onions and coriander. Cover with the remaining 12 lettuce leaves and serve. 85

86 keensmustard.com.au keenscurry.com.au /KEENSaustralia

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