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10 Tasty Polenta WITH SAUSAGE & SPICY EGGPLANT PICKLE Ingredients: Featured products: flash 1 cup of course grain polenta 1 pinch of salt 4 tbsp Mainland Butter, salted 1 cup Mainland Tasty Cheese, grated 2 cups Anchor Blue Milk 2 cups water 10ml olive oil 4 sausages (pork) 1/2 packet baby spinach 1/2 cup Barker s Spicy Eggplant Pickle Method: 1. In a large high sided skillet, add water & milk & bring to the boil. 2. Slowly whisk in polenta and turn. the heat down whisk until thick & creamy. 3. Add butter, cheese & salt. 4. Heat oil in a skillet and saute sausages until cooked through and slightly crispy remove from the heat. 5. Sauté spinach & add spicy eggplant pickle, add cooked sausage. 6. Fry egg sunny side up serve in a bowl on top of cheesy polenta & sausage with Barker s Spicy Eggplant Pickle. Cooking time: min Serves: 4 Mainland Tasty Grated This is a firm aged cheddar matured for up to 12 months Course slightly crumbly texture Full-bodied flavour Pre-grated for kitchen convenience Adds intensity of flavour to sauces & baking Excellent on salads, sandwiches, paninis & burgers Vegetarian friendly Barker s Spicy Eggplant Pickle A spoonable easy to spread pickle with good chunks of vegetables flash Shakshuka Middle Eastern WITH FETA, PIQUANT BELL PEPPER Egg Bake & RED TOMATO SAUCE Ingredients: 3 tbsps extra-virgin olive oil 1 large onion, halved & thinly sliced 400ml Barker s Piquant Bell Pepper & Red Tomato Sauce 375ml chopped tomatoes in puree 3 garlic cloves, thinly sliced 1 tsp ground cumin 1 tsp sweet paprika 1/8 tsp cayenne pepper, or to taste 140g Mainland Creamy Feta cheese, crumbled 6 large eggs Anchor Greek Yoghurt for serving Chopped coriander, for serving Method: 1. Heat oven to 190 C. 2. Heat oil in a large skillet over medium-low heat. Add onion & garlic and sauté until very soft. 3. Add Barker s Piquant Bell Pepper & Red Tomato Sauce, chopped tomatoes & seasoning. Simmer until thickened. 4. Stir in crumbled feta. 5. Gently crack eggs into skillet over tomatoes. Season with salt & pepper. Transfer skillet to oven & bake until eggs are just set 7 to 10 minutes. 6. Stir some of the coriander into the yoghurt & sprinkle some on top of the eggs & serve. Featured products: Mainland Feta Authentic salty flavour & creamy texture Perfect for slicing, dicing & crumbling - where a firm texture is required Doesn t melt away when heated or baked Excellent in salads, dressing, dips, pasta, pizzas, quiches, filo bakes, muffins, vegetable dishes Contains no Palm Oil Barker s Piquant Bell Pepper & Red Tomato Sauce This sauce has been developed to become a trusted pantry staple, a tomato sauce with a twist Gluten Free Cooking time: min Serves: 3

11 Breakfast Burger WITH BREWER S BBQ SAUCE Ingredients: 900g ground pork 1 tsp sage 1 tsp thyme, leaves 2 tbsp brown sugar, packed 1 tsp black pepper, ground coarse 3 tbsp Grill Seasoning 1 tsp salt 8 slices of bacon, fried 4 eggs, fried 4 tsp Barker s Brewers BBQ Sauce 8 Belgian waffles, homemade or frozen 4 slices Mainland Natural Swiss Cheese Method: Featured products: Mainland Swiss Natural Slices 10 Natural cheese slices cut from the block Natural colour and flavour with a sweet and nutty taste Excellent melt Perfect portion size for burgers, sandwiches Barker s Brewer s BBQ Sauce This sauce contains 11% Wigram Czar Imperial Stout The sweet, savoury, tangy beer barbeque sauce goes with everything grillable flash 1. Mix together ground pork & seasoning form into 4 burger patties. 2. Grill pork burgers over medium heat, 4 to 6 minutes per side or until burgers are cooked through. 3. Grill waffles, 1 minute per side or until grill marks appear. 4. To serve, drizzle Barker s Brewer s BBQ Sauce evenly on 4 of the Waffles. Top with cheese, 2 slices of bacon, burger & egg. Top with another waffle. Cooking time: min Serves: 4 Chocolate & Coconut Porridge WITH SALTED CARAMEL DESSERT SAUCE Ingredients: Featured products: fun 1 and 3/4 cups light coconut milk 1/2 cup Anchor Protein+ Milk 1 cup of oats 1 pinch of salt 1/2 cup finely chopped dates 2 teaspoons cocoa powder 1 teaspoon peanut butter Shaved coconut for serving Sliced banana for serving Chopped pecans for serving Kapiti Mascarpone/ Crème Fraiche for serving Barker s Salted Caramel Dessert Sauce Method: 1. In a small saucepan, bring coconut milk & milk to a boil. 2. Add the oats & a pinch of salt, and stir in the dates. 3. Cook for about 4 minutes, then stir in the cocoa powder. Cook for another 1-2 minutes, or until the oats are fluffy & creamy. 4. Stir in the nut butter, then divide into two bowls. 5. Top with some Kapiti Mascarpone, Barker s Salted Caramel Dessert Sauce, shaved coconut, nuts & sliced banana Kapiti Mascarpone Excellent flavour carrier Adds creamy flavour, richness to dishes Heat and acid stable Easily blended with other ingredients Excellent setting properties Packaging doubles as a piping bag Barker s Salted Caramel Dessert Sauce Richly indulgent, this sauce delivers the perfect finish Gluten Free Cooking time: 8 10 min Serves: 2

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