Ingredients

• Maison Therese Bell Pepper Relish
• 750gm diced pork pieces
• 1 Large onion
• Stir Fry vegetables
• Soya Sauce
• A can of pineapple pieces
  Oil and seasonings

Method

1. Oil pan and brown the pork pieces.
2. Add the chopped onion. Keep stirring while frying.
3. Add 2 tablespoons of Soya Sauce (can be more) and 1 teaspoon salt.
4. Add pineapple pieces but not the juice.
   Add about 300gm Maison Therese Bell Pepper Relish (You can add more or less depending on taste).
5. Stirring all the time.
6. When the pork is cooked, stir in the mixed vegetables. Don’t over cook these.
   Fry gently, stirring occasionally.

This is a quick easy meal. Cooking time approx ½ hour.
Great family dish.

Ingredients

• 1 330g jar of Maison Therese Piccalilli
• 1 ½ Cups of Basmati Rice 3 Cups of Water
• 1 Cup mixed sultanas and nuts
• 1 Teaspoon fresh grated ginger
• ½ Cup Diced Red Capsicum
• Use plenty of your favourite fresh herbs i.e. Parsley, chives, mint, fresh coriander

Method

1. Wash the rice and add the 3 cups of water. Bring to the boil and when small air holes start to appear in the rice turn the element off and leave to steam, (keep lid on), leave for around 20 – 30 mins. Let the rice cool.
2. Place the cooked rice into a mixing bowl and add the jar of Maison Therese’s famous Piccalilli, the sultanas and nuts and the fresh grated ginger, and finally the diced Capsicum, season with salt and ground pepper.
3. Press the mixture into a jelly mould or ring tin and chill for 2 hours. Flip the Rice cake onto a large plate and garnish with fresh parsley and a little curry powder or paprika.
4. This is only a guideline; use your imagination, ingredients such as pine nuts, cashews, dried apricots, pineapple and toasted seeds would be yummy too.

Ingredients

• Maison Therese Balsamic Onion Relish
• flaky puff pastry 1 square sheet
• Mouth size pieces of leftover roast root vegetables (e.g. pumpkin, kumara, beetroot) about 1 cup
• Fresh parsley & thyme leaves to garnish top of tarts
• Cheese of your choice – (this recipe is great to use up a combination of left-over cheeses in your fridge)

Method

1. Preheat oven to 200 degrees celsius.
2. To make tarts, cut puff pastry into quarters, so you have 4 smaller squares and place on a baking tray. Use the back of a blunt knife to gently mark a narrow 0.5cm border inside each piece of pastry. Spread Maison Therese Balsamic Onion Relish on pastry, roughly keeping within the border. Top with chunks of leftover roast vegetables, sprinkle over fresh herbs and chunks of cheese of your choice.
3. Bake for about 15 minutes or until pastry is puffed and golden. Serve with additional Maison Therese Balsamic Onion Relish if desired.
4. To make this tart more substantial serve alongside a green leafy salad dressed with Maison Therese Date & Cider Vinaigrette.

Ingredients

Pork

• 800g pork shoulder (boneless/skinless)
• 2 tablespoon spice mix (see recipe below)
• 1 TBSP Olive Oil
• 1 red onion, thinly sliced
• 2 cloves minced garlic

Spice Mix

• 1 tablespoon smoked paprika
•  
½ teaspoon freshly minced garlic
• 1 tsp freshly grated ginger
  1 tsp oregano
• 1 tsp ginger
• 
1 tsp cumin

Marinade

• 3 tablespoon brown sugar
• 
3 tablespoon apple cider vinegar
• 2 cups chicken stock
• ½ cup Maison Therese Old Fashioned Apple Chutney

Method

1. Prepare the night before or morning of cooking.
2. Heat olive oil, and brown onion and garlic.
3. Pat pork dry, rub with spice mix, season with salt and pepper and set aside. Place pork, onion and garlic in slow cooker.
4. Combine pork marinade sauce in a medium bowl.
5. To cook, add pork marinade to slow cooker, cover and cook in slow cooker for 9-10 hours on high. Pork will easily pull apart when ready.
6. Remove pork from slow cooker and set aside to rest.
7. By using two forks roughly pull pork apart and use 3/4C of cooking liquid to keep meat succulent.
8. When serving in tortillas/burgers use an additional dollop of Maison Therese Old Fashioned Apple Chutney along with your favourite slaw.

Ingredients

• Filo pastry 6 sheets
• Butter 50 grams, melted
• Eggs 3
• Cream 1½ cups
• Parmesan ¼ cup, finely grated
• Salt ½ teaspoon
• 2 TBSP Maison Therese Sweet Chilli Relish
• Olive oil 1 tablespoon
• Rindless middle bacon 4 rashers, finely diced
• Red onion 1, finely sliced
• Baby spinach leaves 75 grams (roughly ½ bag)
• Brie ½ wheel (60g), diced

Method

1. Preheat the oven to 180°C and lightly grease a 12-hole medium muffin tray.
2. Place one sheet of filo flat on the bench and brush with butter. Top with another sheet of filo and smooth down. Set aside and repeat this step with remaining filo. Cut each set of filo from left to right into four strips so you have 12 strips in total.
3. Take a strip and lay it over one of the muffin holes, then fold it back and forth, changing the angle slightly, to cover the hole. Press into the base of the hole to make a base. Repeat with remaining filo strips and chill until needed.
4. Whisk together the eggs, cream, parmesan, Maison Therese Sweet Chilli Relish and salt, and set aside. Heat the olive oil and sauté the bacon, and onion until the bacon is crisp and the onion brown. Add spinach and allow to wilt.
5. Divide the bacon mixture evenly between the filo nests, top with diced brie and pour over the egg mixture.
6. Bake for 15-20 minutes until golden and puffed.

Ingredients

Pinwheels

• Dough 1 quantity, (see recipe below)
• Maison Therese Tomato Relish ½ cup
• Shaved ham 100 g, sliced
• Pizza cheese 1 cup, grated
• Whole corn kernels ½ cup
• Egg 1, beaten with 1 tablespoon milk for egg wash

Basic dough

1. Yeast 4 teaspoons
2. Caster sugar 1 teaspoon
3. Warm water 1¾ cups
4. Plain flour 4 cups
5. Sea salt 1 teaspoon
6. Olive oil 2 tablespoons, for oiling bowl

Method

Basic Dough

1. In a small bowl, combine the yeast, sugar and water and mix well. Leave for 5-10 minutes until foamy.
2. Sift the flour and salt into a large bowl and make a well in the centre. Pour the wet yeast mixture into the flour and form into a dough with your hands.
3. Transfer to a clean, floured surface and knead for 5-8 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a teaspoon of water.
4. Place the dough in a clean, lightly oiled bowl and cover with plastic wrap. Leave to rest in a warm place for about 45 minutes or until doubled and puffed up.
5. Remove from the bowl and knead again for 2-3 minutes, then quarter the dough and shape into pizza bases (or leave whole for the following recipes).

Pinwheels

1. Preheat the oven to 185°C fanbake and line two trays with baking paper.
2. Halve the pizza dough and roll each half into a large rectangle (about 30cm x 25cm) on a lightly floured surface.
3. Spread rectangles with Maison Therese Tomato Relish and scatter with ham, cheese and corn.Carefully roll up dough from long side to form a log. Cut log into 10-12 pieces and arrange cut-side up in a spiral on tray. Brush with egg wash. Repeat with second log and tray. Bake for 20-25 minutes until deep golden and puffed.

Ingredients

• Eggs 2 or 3
• 1 TBSP grated tasty cheese
• Milk a dash
• 1.5 tsp Maison Therese Bell Pepper Relish
• Salt and pepper
• Bread of your preference
• 1 x small lemon
• Avocado ½, sliced

Method

1. Crack eggs into a microwave safe bowl, add cheese, milk, Maison Therese Bell Pepper Relish, and season. Whisk with a fork until light and fluffy. Make toast.
2. Loosely cover bowl then microwave it on high for 40 seconds. Stir and cook for another 40 seconds. Check consistency, and give another few seconds if required. Tip eggs onto toast, sprinkle with lemon juice and serve with sliced avocado on the side.

Ingredients

Roasted Vegetables

• 2 zucchini
• 2 red bell pepper
• 1 red onion
• 5 x Portabella Mushrooms
• 18 cherry tomatoes
• 2 Tbsp olive oil
• Pinch Salt and Pepper

Salad

• 500g farfelle pasta
• Generous bunch of Italian parsley (flat leaf)
• 180g Maison Therese Kasundi (Spiced Indian Relish)
• 100g goats milk Feta

Method

1. Wash the zucchini, and red bell pepper. Remove the stems, then slice them into round pieces. Deseed the bell peppers and slice. Slice the red onion into thick slices. Remove skin from Mushrooms and cut into wedges.
2. Place the vegetables (including cherry tomatoes) on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top.
3. Roast the vegetables at 180 degrees for 15mins or until looking charred and tender.
4. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 10-12 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
5. While the pasta is cooking and the vegetables are cooling, finely chop the parsley.
6. Once the vegetables and pasta are cool enough to handle combine in a bowl, mix in the Maison Therese Kasundi, and toss well.
7. Garnish the salad with the chopped parsley, and crumble feta on top.

Ingredients

• A few sprigs of fresh flat-leaf parsley
• 1 handful of baby capers
• 1 handful of Maison Therese Pickled Gherkins
• 150 g free-range mayonnaise
• 1 lemon

Method

1. Finely chop the parsley leaves along with the capers and gherkins (blitz in a food processor, if you prefer), however we personally prefer the crisp texture of Maison Therese Gherkins and transfer to a bowl.
2. Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.

Ingredients

• ½ a small red onion
• 3 ripe avocados
• 10-12 ripe cherry tomatoes
• 1 TBSP Maison Therese Chilli Tomato Relish
• 1 TBSP Lime Juice
• Drizzle of Olive Oil
• ½ tsp salt, and freshly cracked pepper.

Method

1. Peel the onion and chop finely.
2. Destone the avocados and scoop the flesh into a bowl.
3. Start mashing it all together until fine and well combined.
4. Chop cherry tomatoes and combine with the onion and avocado.
5. Take a scoop of Maison Therese Chilli Tomato Relish.
6. Add the lime juice, a drizzle of olive oil, then season to taste with sea salt, black pepper and more lime juice, if needed. Mix thoroughly and serve.