Recipes from our family to yours
Our recipes are the culmination of the hard work and dedication of the incredible staff and volunteers that have walked through our doors. With a little something for every kind of pallet, savoury or sweet, we hope you love these delicious recipes as much as we enjoyed creating them.
SarinaShire Dip
You’ll need:
- 250g Philly cream cheese
- 2 sweet gherkins, finely chopped
- 1 small onion, finely chopped
- ½ red capsicum, finely chopped
- 2 crushed garlic cloves
- 2 tbsp Chefs’ Gusto SarinaShire Black Sauce
- 2 tbsp tomato sauce
Method:
Mic ingredients together and roll into a ball. Sprinkle with paprika or crushed nuts. Serve with crackers.
Lime Sweet Chilli Prawns
You’ll need:
- 1kg peeled green prawns (leave tails on)
- 100ml Chef’s Gusto Lime Sweet Chilli Sauce
- 2 tbsp brown sugar
- 2 tsp crushed garlic
- 1 tsp butter
- Finely chopped parsley
Method:
- Melt butter in a frypan or wok
- Add the garlic and brown sugar and stir until a sticky paste forms
- Add Chefs’ Gusto Lime Sweet Chilli Sauce to taste
- Toss prawns in mixture and cook until prawns are cooked (careful not to overcook
- Serve on platter and drizzle any remaining sauce over prawns
- Garnish with parsley and use toothpicks to serve
SarinaShire Diane Sauce
You’ll need:
- 125ml Chefs’ Gusto SarinaShire Black Sauce
- 400 – 500ml thickened cream
- Crushed garlic
- 1 tsp butter
Method:
- Melt butter in frypan
- Add garlic and cook for 1 minute
- Add cream and stir
- Add Chefs’ Gusto SarinaShire Black Sauce and reduce sauce over heat by half
- Serve on rib fillet cooked to your liking (serves 4)
SarinaShire Black Sauce Crab Dip
You’ll need:
- 250g tinned crab meat
- 250g Philly cream cheese
- 1 chopped onion
- 2 tbsp lemon juice
- 2 tbsp mayonnaise
- 2 tsp Chefs’ Gusto SarinaShire Black Sauce
- 2 crushed garlic cloves
Method:
- Mix everything (except crab meat) together
- Put mix in base of serving dish and lightly coat with tomato sauce
- Drain crab and sprinkle meat over base
- Cover with freshly chopped parsley
- Serve with crackers
Barramundi with Ginger and Lime
You’ll need:
- 4 equal sized barramundi fillets
- 1 shallot, finely chopped
- 1 tbsp butter
- Juice of ½ lime
- 1 glass dry white wine
- Chefs’ Gusto Ginger Sauce
Method:
- Pre-heat oven to 180⁰C
- Place fish on baking tray lined with baking paper
- Pour Chefs’ Gusto Ginger Sauce over fillets and place shallots on top of fillets. Top each fillet with a small amount of butter
- Combine lime juice with white wine and drizzle over fillets
- Season with salt and pepper to taste
- Cover tray with foil and bake in pre-heated oven for 15 minutes
- Remove foil and cook for a further 5 minutes
- Serve with steamed vegetables or fresh green salad
Mango Rum Liqueur Trifle
You’ll need:
- 1 unfilled sponge cake, cut into 1-inch squares
- 2 x 400g tins of fruit of your choice, diced
- 2 x pre-set jellies (red and green, or any colours of your choice)
- 1 ½ litres of custard
- 600ml cream, whipped
- Strawberries, cut in half
- ¼ cup Sarina Mango Rum Liqueur
- Crushed nuts
Method:
- Place pieces of sponge in the bottom of a glass bowl
- Layer fruit on top and then jelly pieces – be sure to put some around the edge
- Add Sarina Mango Rum Liqueur to custard and stir well
- Pour custard over contents
- Continue layering until 1 ½ inches from the top of the bowl, completely covering the top with custard
- Spoon whipped cream over top
- Decorate with strawberries and grated chocolate or chopped nuts
Mango Sweet Chilli Chicken
You’ll need:
- 4 chicken breasts
- 2 bacon rashers
- 2 shallots
- Camembert cheese
- 1 tsp garlic
- 1 tsp butter
- 4 slices mango
- ½ bottle Chefs’ Gusto Mango Sweet Chilli Sauce
Method:
- Cut a pocket in the chicken breasts, making sure not to go right through
- Place in a small bowl, pour on some Chefs’ Gusto Mango Sweet Chilli Sauce and ½ tsp garlic
- Refrigerate for a few hours (overnight)
- Cut bacon into strips to fit into the chicken pocket
- Slice shallots, cheese and mango into the same length
- Brown the bacon and cook the shallots
- Place mango, shallots, bacon and cheese into the chicken pocket
- Close the end of the pocket with toothpicks
- Heat butter and remaining garlic in a pan just large enough to fit the 4 chicken breasts in
- When hot, add chicken and cook both sides until chicken is almost cooked right through
- Pour Chefs’ Gusto Mango Sweet Chilli Sauce over
- Leave on heat until chicken is cooked through