Recipes

Soups, Sauces, & Salsas

Katie’s Greek Tzatziki

Serve as a starter with freshly baked pita bread or raw chopped vegetable

Total preparation and cooking time: 10 minutes. Serves 6-8.

Ingredients

• 3 large Sundrop Farms peeled cucumbers
• 600ml of Greek yogurt
• 5 garlic cloves, crushed
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon fresh dill chopped

Directions

• Grate two cucumbers using a coarse grater into a strainer. Place a bowl underneath the colander and leave overnight to drain.
• Put grated cucumber in a mixing bowl and stir in yogurt, the remaining cucumber, crushed garlic, dill, olive oil and salt and pepper. Cover bowl with cling film and chill for 3 hours for the flavours to blend. Stir the tzatziki again before serving.

David’s Mexican Guacamole

A classic dip but even better as a spread for sandwhiches and chicken.

Total preparation time: 20 minutes. Serves 6.

Ingredients

• 4 firm Sundrop Farms tomatoes
• 6 avocados, peeled, pitted and mashed
• 3 teaspoons of salt
• 2 red onions, diced
• 2 bunches of fresh coriander, coarsely chopped
• 3 teaspoons of garlic, minced,
• 2 pinches of cayenne pepper
• 2 limes, juiced

Directions

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onions, coriander, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
• Tip: Storing this dip with one or two of the avocado pits to keep it from browning.

Pham’s Hot Tomato Salsa

Total preparation time: 30 Minutes

Ingredients

• 3 firm Sundrop Farms tomatoes, finely diced
• 1/2 red onion, finely diced
• 1 jalapeno chili pepper (stems, ribs, seeds removed), finely diced
• 1 serano chili pepper (stems, ribs, seeds removed), finely diced
• Juice 1 lime
• 2 bunches of fresh coriander, coarsely chopped
• Salt and pepper
• One pinch of cumin and oregano each

Directions

• Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
• Let sit for an hour for the flavours to combine before serving.

Salads

Annemarie’s Greek Salad

Total preparation time: 20 Minutes

Ingredients

• 3 Sundrop Farms vine-ripened tomatoes, cut into wedges
• ½ Sundrop Farms cucumber, sliced into thick half-moons
• ½ green Sundrop Farms capsicum, julienned
• 3 tablespoons extra virgin olive oil
• 1½ tablespoons lemon juice
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper, and extra for garnish
• ¼ red onion, sliced into rings
• 120g of feta cheese, cut into small cubes
• 16 kalamata olives

Directions

• Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.
• Place the salad ingredients in a large bowl and pour the dressing over the salad and toss gently to combine just before serving.
• Garnish the Greek salad with a little freshly ground black pepper.

Sides

Phil’s Spicy Bruschetta

Total preparation time: 20 Minutes.  Makes 12 for 4-6 people.

Ingredients

• 1 ciabatta loaf, cut in 12 thin slices
• 1 clove garlic, peeled and rubbed in a little salt
• 7-8 tablespoons extra virgin olive oil
• 6 red, vine-ripened Sundrop Farms tomatoes
• a few torn basil leaves
• a few drops extra virgin olive oil
• rock salt and freshly milled black pepper
• Fresh red chili

Directions

• Place the tomatoes in a bowl, pour boiling water over them and leave for 1 minute before draining them and peeling off the skins. Then chop finely.
• Toast the ciabatta on a griddle. Then rub the garlic in and drizzle about half a tablespoon of olive oil over each one.
• Toss tomatoes, basil leaves, salt, pepper, and chili in the remaining olive oil and place on the bread.

Charron’s Stuffed Capsicums

Total cooking time: 90 Minutes.  Serves 6 people.

Ingredients

• 6 green Sundrop Farms capsicums, remove tops and de-seed
• 5 Sundrop Farms tomatoes, chopped
• 1 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 chopped onion
• 3 chopped celery sticks
• 1 clove garlic, crushed
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1.5kg of lean ground beef or chuck
• 300g  cups cooked long-grain rice
• shredded mild Cheddar cheese, about 50-70g

Directions

• Rinse capsicums under cold water. Place them in a large pot of salted water.  Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
• Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped capsicum (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
• In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 180°C for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Mains

Reinier’s Chicken Rigatoni

Preparation Time: 5 Minutes. Cooking Time: 25 Minutes.  Makes 12 for 4-6 people.

Ingredients

• 75ml of extra virgin olive oil + 2 tablespoons of extra virgin olive oil
• 1/2 kg of skinless chicken breast, cubed into 2cm pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 Sundrop Farms vine-ripened tomatoes
• 1 can of high quality tomato paste
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon of fresh basil
• 500g rigatoni pasta (one box)

Directions

• Heat 2 tablespoons of oil in a skillet. Add cubed chicken and cook over medium-high heat, stirring frequently, until cooked through and no longer pink in the middle, about 8 minutes. Set aside.
• Heat olive oil in a saucepan on medium heat. When hot, add the onions and garlic. Cook until the onions start to get soft (but before they get brown), about 5 minutes. Add the tomatoes, tomato paste, salt, pepper, and basil. Mash up the whole tomatoes into smaller chunks.
• Keep heating sauce until it starts to bubble, then turn the heat to low, and simmer uncovered for 25 minutes, adding chicken when there’s 5 minutes left to go.
• For the rigatoni, a good time to start boiling the water is just before you add the tomatoes to the sauce. Fill a large pot with salted water. Bring to a boil, and cook for the time directed on the pasta box.