Garlic & Herbs Dip

Garlic & Herbs Dip

Quick Garlic and Herbs Dip

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Prep Time 5 minutes
Refrigerate: 1 hour
Course Snack

Ingredients

  • 1 tablespoon Garlic & Herbs Dip Mix
  • 300 mls Sour Cream
  • 1 tablespoon Whole Egg Mayonnaise (optional)

Instructions

  • Put all ingredients into a bowl together and mix well.
  • Refrigerate for at least an hour to allow flavours to combine.

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Sale!

Garlic & Herbs Dip Mix Sachet  $2.99

Mouth-watering Italian herbs are blended into one phenomenal dip mix.

Flavours of onion, garlic, and rosemary fuse together wonderfully to create this delectable seasoning made from 100% Australian ingredients. Perfect for making a dip to be enjoyed with fresh vegetables such as carrot and celery.

Made in Australia from 100% Australian grown ingredients

Available in 40-gram packages

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Sugar-Free

Slow Cooker Central’s Pork Ribs

Slow Cooker Central’s Pork Ribs

Paulene from Slow Cooker Central was “keen as a bean for tonight’s dinner!!”

Using Steve’s Southwest Tex-Mex Spice and Tejano Twist BBQ Sauce on American Style Pork Ribs, Pauline made a finger-licking delicious meal for her family.

Our products she used:

Southwest Tex-Mex Spice

Tejano Twist BBQ Sauce

Instructions

Grab Paulene’s instructions from her Facebook Group

Slow Cooker Recipes 4 Families – www.slowcookercentral.com (OFFICIAL GROUP).

Recipe Here >> Slow Cooker Tex Mex Pork Ribs

 

Slow Cooker Recipes 4 Families - www.slowcookercentral.com (OFFICIAL GROUP)recipe of tex-mex style pork ribs in the slow cooker with southwest seasoning over it.

Cinnamon Scrolls

Cinnamon Scrolls

Cinnamon Scrolls

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Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Course Cakes
Servings 12

Ingredients

DOUGH

  • 4 tablespoons Water at room temperature
  • 4 tablespoons Butter melted
  • 100 grams Cottees Instant Vanilla Pudding Mix (3.5 oz)
  • 1 cup Milk 250 ml (8.8 fl oz)
  • 1 Egg room temperature
  • 1 tablespoon White Sugar
  • ½ teaspoon Salt
  • 4 cups Plain Flour 480 grams (16.9 oz)
  • 7 grams Active Dry Yeast (0.2 oz)

FILLING

  • 8 tablespoons Butter
  • 1 cup Brown Sugar, 220 grams (7.7 oz)
  • 4 teaspoons Apple Cake Spice

Instructions

  • Place in this order into the pan of your bread machine - water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast.
  • Set machine to Dough cycle; press Start.
  • When the dough cycle has finished, turn the dough out onto a lightly floured surface and roll into a 17x10 inch rectangle.

TO MAKE THE FILLING:

  • In a small bowl, stir together brown sugar and, Apple Spice.
  • Spread the softened butter over the dough evenly
  • Sprinkle brown sugar mixture over dough.
  • Butter a baking pan.
  • Roll up dough, beginning with long side. Slice into 16 x three centimetre (1.1 in) slices. Place in prepared pan.
  • Let rolls rise in a warm place until doubled, approx 45 minutes.
  • Preheat oven to 175 Celcius (347 f) Bake rolls in oven until browned approx 15 - 20 mins.

FOR THE GLAZE:

  • Mix together the icing sugar, butter, milk, vanilla in a bowl until smooth.
  • Drizzle over the buns and serve.

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APPLE PIE SPICE

 

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Salt-Free

Sugar-Free

Chicken Parmigiana

Chicken Parmigiana

Chicken Parmigiana

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Servings 4

Ingredients

  • 4 Chicken Thighs pounded flat
  • Salt & Pepper
  • 1 ½ cups Panko Bread Crumbs (300 g = 10.5 oz)
  • 1 tablespoon Mediterranean Herbs  or Garlic Herb Mix
  • ½ cup Parmesan Cheese grated (45 g = 1.5 oz)
  • 2 Eggs whisked
  • 2 tablespoons Oil
  • 1 cup Mozzarella Cheese (225 g = 7.9 oz) 
  • 1 ½ cup Homemade Pasta Sauce

Instructions

  • Preheat oven to 400° and line baking sheet with parchment.
  • Season chicken with salt and pepper.
  • In a bowl add together breadcrumbs, herbs, and Parmesan Cheese.
  • To another bowl add whisked eggs.
  • Dip each chicken thigh into the bowl with eggs, making sure both sides of the thigh is coated in egg.
  • Then into the bread crumb mixture making sure each thigh is completely coated with breadcrumbs.
  • Place chicken onto a plate while you repeat the previous 2 steps with the other chicken thighs.
  • In a frying pan add olive oil and heat. Add chicken thigh and cook each side until golden brown.
  • Place cooked chicken thigh onto a lined baking tray.
  • Spread dollops of pasta sauce on top of the cooked thigh and then sprinkle with about 1/4 cup of Mozzarella cheese each.
  • Place the tray in the oven and cook for about 10 minutes until cheese has melted.

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SPAGHETTI BOLOGNESE SEASONING

Steve’s Spaghetti Bolognese Herb Seasoning is a heady combination of tomato with our version of an Italian Style Herb Mix with a hint of Fennel.   Made in Australia from 100% Australian grown ingredients.

Coursely ground making it perfect for sauces, bread toppings, or in meatballs.

Reinvigorate your butter chicken sauce and replace ordinary flavours with authentic richness and taste.

Out of stock

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Salt-Free

Sugar-Free

Easy Italian Pasta Sauce

Easy Italian Pasta Sauce

Easy Pasta Sauce

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Keyword Pasta Sauce

Ingredients

Instructions

  • Add all ingredients to a pot.
  • Bring to boil then turn down the heat.
  • Stirring constantly, allow to simmer for about 35 minutesY
  • ou can use a stick blender to make it smooth. Or leave it chunky if you prefer.

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SPAGHETTI BOLOGNESE SEASONING

Steve’s Spaghetti Bolognese Herb Seasoning is a heady combination of tomato with our version of an Italian Style Herb Mix with a hint of Fennel.   Made in Australia from 100% Australian grown ingredients.

Coursely ground making it perfect for sauces, bread toppings, or in meatballs.

Out of stock

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Salt-Free

Sugar-Free

Oven Fried Taco Wings

Oven Fried Taco Wings

Oven Fried Taco Chicken Wings

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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course

Ingredients

  • 1 kilogram Chicken Wings
  • 3 tablespoons Taco Seasoning
  • 116 grams Cornmeal (Polenta)
  • Ranch Dressing for dipping

Instructions

  • Preheat oven to 180-190 °C (350-375 °F)
  • Mix Taco Seasoning and cornmeal in a large resealable plastic bag.
  • Add wings, a couple at a time to bag; shake until evenly coated.​Arrange wings on an oiled shallow baking tray.(I gave the wings a spray with the oil too)
  • Bake 30 minutes or until chicken wings are golden and cooked through

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Taco Seasoning

Made in Australia from at least 59% Australian grown ingredients

A zesty Mexican blend – family-friendly so the whole family can enjoy it.

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Sugar-Free

Slow Cooked Corned Beef

Slow Cooked Corned Beef

Slow Cooked Corned Beef

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Prep Time 10 minutes
Cook Time 8 hours
Course Main Course
Cuisine Australian
Keyword beetroot dip, corned beef spices, how do I make corned beef, how long do I cook corned beef

Ingredients

Instructions

  • Place Corned Beef into the slow cooker bowl and sprinkle Beetroot Seasoning over it.
  •  Fill the bowl with water until corned beef is covered.Replace the lid.
  • Cook on low for approx 8 hours.Serve with a traditional Mustard Sauce, Cabbage, and Carrots.

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BEETROOT DIP MIX

 

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Salt-Free

Sugar-Free

Lamb & Cashew Korma

Lamb & Cashew Korma

Spicy Lamb Korma Curry

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Course Main Course
Cuisine Indian
Keyword Lamb Korma Curry
Servings 4

Ingredients

  • 1 kilogram Lamb cut into chunks
  • 20 grams Spicy Korma Curry Spice Mix
  • 1 cup Chicken Broth
  • 1 ½ tablespoon Tomato Paste
  • 1 cup Coconut Cream
  • ½ cup Plain Yoghurt
  • ½ - 1 tablespoon Brown Sugar (adjust to your taste)
  • Parsley or Cilantro to garnish
  • 35 grams ground Cashews

Instructions

  • Add lamb, Korma Spice, Chicken Broth, Tomato Paste, Coconut Cream, ground Cashews, Brown Sugar and Yoghurt to a pot and cook all together on medium heat.
  • Serve with basmati rice and naan bread.

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SPICY KORMA CURRY SPICE BLEND

Made in Australia from at least 98% Australian ingredients.

Spicy Korma Curry is a fragrant spice blend with a medium heat level.

Out of stock

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Salt-Free

Sugar-Free

Slow Cooked Beef Brisket

Slow Cooked Beef Brisket

Slow Cooked BBQ Beef Brisket Sandwich

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 people

Ingredients

  • 1 ½ kilograms Beef Brisket
  • 1 tablespoon Worchestershire Sauce
  • 1 ½ litres Coke Cola
  • 1 ½ tablespoons Steve's Texas BBQ Rub
  • ½ cup BBQ Sauce
  • 6 Brioche Buns
  • 6 Dill Pickles (1 per bun)

Instructions

  • Cut the brisket up into large chunks so that it will cook in the slow cooker so that it will cook evenly and suck up all the juices.
  • Put the cut brisket into the slow cooker fat side down.
  • Sprinkle the beef brisket with Texas BBQ Seasoning and the Worcestershire Sauce.
  • Lastly, add the coke and make sure the brisket is covered by the coke.
  • Cook on low for 6-8 hours.
  • Remove beef from slow cooker and place into a bowl and shred with 2 forks.
  • Add about 1/2 cup of juices from the slow cooker and approx 1/2 cup BBQ Sauce (depending on taste you might want to add more sauce).
  • Toast the buns on a sandwich press, then place on a plate.
  • Pile the desired amount of beef brisket to the bun and top with dill pickles all over it.
  • Put the top bun back on and enjoy!

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TEXAS BBQ RUB

Made in Australia from at least 81% Australian Ingredients

A spicy heat that gives that extra kick of flavour.
​Perfect for jazzing up a simple BBQ! ​ Use on poultry or beef.

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

 

Lamb Tagine and Couscous

Lamb Tagine and Couscous

TFAYA WITH LAMB TAGINE AND COUSCOUS

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Prep Time 30 minutes
Cook Time 2 hours 28 minutes
Total Time 2 hours 58 minutes
Course Main Course
Keyword couscous, lamb tangine
Servings 6 people

Ingredients

  • ½ cup raisins
  • 6 onions, roughly chopped
  • 2 tablespoons honey
  • 1 cinnamon quill
  • 1 teaspoon ground ginger
  • 1 teaspoon Moroccan Ras el Hanout
  • ½ teaspoon ground turmeric
  • ¼ teaspoon saffron threads
  • cooked couscous to serve

Lamb

  • 1 kilogram Diced Lamb cut into 5cm cubed pieces
  • 1 tablespoon Olive Oil
  • 1 Onion sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon Harissa
  • 400 gram tin tomatoes diced
  • 2 cups chicken stock (500 mls)
  • 400 gram can chickpeas drained & rinsed

Instructions

  • Season lamb with salt and pepper. Heat oil in a saucepan over medium heat add the sliced onion and cook until soft and transparent.
  • Combine in the pan turmeric, cumin, paprika, harissa, tomato paste, tomatoes, chicken stock, chickpeas, and lamb.
  • Once simmering, cover the pan and allow it to cook on low for 2 hours.

Onion Topping

  • In a bowl of warm water soak the raisins for 30 mins
  • .In a frying pan add onions, butter, and 1 cup of water.
  • Cook on low for 30 mins until the onion is soft and transparent.
  • Drain the raisins and add to fry-pan with the onions.
  • Then add honey, ginger, cinnamon, Ras el hanout, turmeric, and saffron. Cook for 25 mins stirring it occasionally so it doesn't burn or stick to the pan.
  • The liquid should have evaporated and the onion mix should be a golden colour.
  • Season with salt & pepper.Serve over the couscous with the lamb tagine.

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MOROCCAN RAS EL HANOUT SPICE BLEND

Made in Australia from at least 55% Australian ingredients.

Ras el Hanout translates directly as ‘the best he’s got’, and this is certainly the case when it comes to this fantastic spice mix. Originating from North Africa, this incredibly rich Moroccan spice mix is also popularly used in couscous and rice dishes, adding extra spice to a variety of meals.

Can be used to season chicken, fish, and lamb.

Out of stock

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Salt-Free

Sugar-Free

Crispy Fried Oyster Po’Boy

Crispy Fried Oyster Po’Boy

New Orleans Crispy Fried Oyster Po'Boy

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Servings 1

Ingredients

  • 1 Hot Dog Bun
  • butter
  • 6 Oysters
  • Cos Lettuce Leaves 2 or 3
  • ½ Tomato  (optional) sliced
  • 1 Dill Pickle sliced thin lengthways
  • 1 tablespoon Steve's Spicy Tomato Sauce (either normal or sugar-free)
  • 2 teaspoons Mayonnaise
  • 1 Egg
  • ¼ cup Plain Flour
  • ½ cup Louisiana Cajun Fish Fry
  • Oil for deep frying

Instructions

  • In 3 separate bowls add the egg and whisk, in another bowl add plain flour and in the 3rd add the Louisiana Cajun Fish Fry.
  • Dip each oyster into the flour first, then egg and then the fish fry. Put on a plate and keep going until all the oysters are coated. When finished put into the refrigerator and chill for about 15 minutes.
  • While the oysters sit get a pot and add the oil to it and heat it up so you can fry the oysters.
  • Fry each oyster until a nice golden colour. drain on paper towel.

To set up

  • Combine the tomato sauce and mayonaise together and whisk.
  • Halve and lightly toast the inside of the hotdog roll
  • Butter each slice.
  • Layer with lettuce, tomato then the oysters followed by sauce, pickles and roll lid.

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STEVE’S SPICY TOMATO SAUCE

Made in Australia from 98% Australian Grown Ingredients.

A rich spicy tomato sauce (ketchup) with a side of fire.

Perfect to use as any Aussie would use Tomato Sauce over hotdogs, steak, fish n chips or as a dipping sauce for chicken nuggets or onion rings.

Tastes great added to a grilled cheese sandwich or over your cooked eggs.

Sugar Free Spicy Tomato Sauce available here >

Gluten-Free

Nut-Free

Dairy-Free

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Salt-Free

Oil Free

Chicken Satay

Chicken Satay

Chicken Satay

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4 people

Ingredients

  • 400 grams coconut milk
  • ¼ cup brown sugar 45 grams
  • 3 tablespoons light soy sauce
  • 2 tablespoons Steve's Malay Satay Spice Blend
  • 600 grams Chicken Thighs cubed
  • 2 tablespoons Crunchy or Smooth Peanut Butter
  • 1 tablespoon lime juice

Instructions

  • Put ingredients into a pot all together (except the chicken) and stir until all combined.
  • Add the chicken and simmer (keep on stirring) on low until chicken is cooked
  • Serve on a bed of rice.

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MALAY SATAY SPICE MIX

Bringing you the traditional satay flavours typical to Malaysian food, this fantastic spice mix allows you to infuse authentic tastes into everyday cooking.

Made from 83% Australian grown ingredients this Malay Satay Spice Blend is perfect for both meat and vegetarian dishes.  This spice mix reinvigorates homemade Malaysian food in the kitchen, allowing you and your guests to enjoy exotic flavours designed exclusively with natural ingredients.

Out of stock

Gluten-Free

Nut-Free

Dairy-Free

100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers

Vegan

Low Carb / Keto

Salt-Free

Sugar-Free