4 medium chicken breast fillets
6 tbsp Bitton Moroccan Spice
1 tbs olive oil
4 turkish bread rolls
4 tsp natural yoghurt
100g mixed lettuce
1 spanish onion, finely sliced
1 tomato, sliced
Bitton Lemon Dressing to taste

Method

Preheat the oven to 180 degrees

Place the chicken into a bowl and add 4 tablespoons of Moroccan Spice. Allow to marinate in the fridge for at least 2 hours.

To cook the chicken, place a large frying pan over a medium heat. When hot, add the chicken and seal on each side for 2 minutes. Place the chicken onto a baking tray and into the oven for 5 minutes or until cooked. Remove, allow to cool slightly and slice.

Meanwhile, place the lettuce, Spanish onion and tomato into another bowl, add lemon dressing to taste and gently toss. Set aside until required.

Slice the Turkish roll in half and spread the remaining Moroccan Spice evenly over both sides and lightly toast in the oven. Then spread the yoghurt onto both sides of the roll, add the chicken slices and top with salad. Repeat with the remaining rolls.

Ingredients
1 jar of Tar10 Chilli Tomato Jam
150gm veal schnitzel
1 slice provolone cheese
Handful of baby spinach, wilted
Plain flour
1 egg, lightly beaten
Breadcrumbs
1 tablespoon oil
1 tablespoon butter

Method
Place flattened schnitzel on a board.
Spread the schnitzel with a thin layer of Tar10 Chilli Tomato Jam
Place cheese on half the schnitzel and top with wilted spinach.
Fold schnitzel over the filling and press edges together.
Dredge parcel with flour, dip in egg mix and coat with bread crumbs.
Heat oil and butter in pan.
Shallow fry parcel on each side until golden brown.
Serve hot with vegetables or salad of choice.
Repeat for multiple serves.

2 tbsp Bitton Monkey Nut Chutney
200gms chicken mince
1/2cup carrot, grated and finely chopped
1/2 onion, finely chopped
2 tbsp olive oil
Wonton wrappers
Vegetable oil for deep frying
Bitton Asian Dressing for serving

Method

For the mixture, place a medium sized flying pan over a medium heat and add one tablespoon of the olive oil. Add the onions and cook until transparent. Remove the onions from the pan and place them into a mixing bowl.

Place the frying pan back on the heat and add another tablespoon of olive oil. Add the chicken and cook until just brown. Remove the chicken from the pan, being careful to discard any juices, and place into the mixing bowl with the onions. Allow to cool.

Add the carrot and monkey nut to the mixture and stir until well combined. Set aside until required.

Place a wok over a medium to high heat and add enough vegetable oil to deep fry (approximately 4 cups).

While waiting for the oil to heat up, place a teaspoon of the chicken mixture in the middle of each wonton wrapper. Bring each corner of the wrapper up and pinch them together to make a little ‘parcel’ and secure the ingredients.

Test the readiness of the oil by dropping in a little piece of a plain wonton into the oil. If it quickly bubbles and expands, your oil is ready.

Place 3 wontons at a time into the hot oil and deep fry until golden brown. Please note that because the mixture is already cooked, this will not take long at all (approx 1 minute each). Remove each wonton from the wok using a slotted spoon and place onto plate lined with paper towel. Repeat in batches until all are cooked.

Serve immediately with sweet chilli sauce or Bitton Gourmet Asian Dressing.

1 sheet puff pastry
3 heaped tbsp Bitton Gourmet Black Olive Tapenade
6 firm vine ripened tomatoes
2 sprigs fresh oregano, leaves only
2 sprigs fresh thyme, leaves only
2 brown onions, peeled, halved and finely sliced
1 tbsp butter
1 tsp Diana extra virgin olive oil
1 tbsp soft brown sugar
Sea salt and freshly cracked pepper

Method

Preheat the oven to 180 degrees C.

For the onions, place a heavy based saucepan over a medium high heat and add the butter and oil. Add the onion and cook for 10 minutes or until very soft. Turn the heat up to high, add the sugar and cook for a further 5 minutes until caramelised. Set aside until required.

For the tomatoes, use a knife to make a small cross on one end of each tomato. Fill a large saucepan with water and bring to the boil. Carefully plunge the tomatoes, a couple at a time into the water for 30 seconds and rinse under cold water. The skin should then remove easily. Cut each tomato in half and set aside until required.

To construct the tart, grease a 20cm round baking tray. Cut out the sheet of pastry to be slightly larger than the bottom of the tray and set aside until required. Pack as many of the tomato halves into the baking tray as you can, cut side up. Cut the remaining tomatoes and fill any gaps. Sprinkle with oregano and thyme. Season with salt and pepper then spread the onions evenly over the tomatoes. Spread the Bitton Gourmet Black Olive Tapenade over the onions and finally place the pastry sheet over the top and carefully tuck in the edges. Place in the pre heated oven for 40 minutes.

Remove from the oven and allow to rest for 10 minutes. Place a large flat plate over the baking tray and gently turn the tart upside down. Slice and serve topped with a rocket and parmesan salad.

A recipe by DAVID BITTON

Serves: 4

The great news is that we enjoy our work very much and therefore spend so much time doing this that we can bring you new products all the time. Products that are at the very pinnacle of quality, freshness and taste.

We hope you enjoy these delicious products as much as we do!

The Black Horse label was inspired by owner Ken’s vision of owning a black horse. “I guess the label began about 10 years ago when I started out just making a few sauces, as a hobby. Then, I branched out into making relishes, chutneys and jams and it took off from there.” Black Horse make a pear jam that came about when a lady who grows pears told Ken she couldn’t find a good Pear Jam. Well, what else could he do but make a Pear Jam. It’s now one of Black Horse’s most popular jams. Other favourites are Rhubarb & Ginger and Plum and Cinnamon. Ken says it’s a matter of getting the right combinations to make sure flavours match up, but the “proof is in the pudding”, or in this case the jam. “I take great pride in hand making my products”, says Ken. “It’s really great when people come up to me at the Markets and say how much they enjoyed it. I put it down to each batch being hand made to our exacting standards, with no artificial colours, flavours or preservatives so our customers get a high quality product every time.” We can’t forget the chutneys, relishes and sauces. Black Horse Tomato Relish is an all time favourite. A good honest tomato relish, which is nicely spiced without being too hot – there’s no chilli in it. The Beetroot Chutney is versatile; it goes well with a salad and is also fantastic with fish. Whatever the reason or whatever your taste, you can’t go past Black Horse Fine Foods for flavour, variety and service.

The Great Taste Awards 2011- London
GOLD - Raspberry Sauce

The Royal Hobart Fine Food Awards 2011 - Tasmania
GOLD & RESERVE CHAMPION - Blackcurrant Jam
GOLD - Raspberry & Blackberry Jam
SILVER - Blackberry Jam

GOLD - Raspberry Wine Vinegar
GOLD - Blackcurrant Wine Vinegar

Preheat oven to 200C (160C fan-forced). Cut greaseproof paper into 8 x 15cm circles or squares and push, creasing the paper to fit into muffin tin.

Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, buttermilk and melted butter.

Stir the liquid mixture gently into the dry ingredients with the raspberries and chocolate. Spoon the mixture into the greaseproof paper cases and bake for 30 minutes or so until well risen and just firm.

Makes 8 muffins

Heat oil and raspberry wine vinegar in pan. Once heated, place salmon fillets in pan and cook for 2 minutes each side (longer if desired). Add cracked pepper to fillets whilst cooking. Once cooked, set fillets aside on serving plates. With pan still heated, add 2 more tablespoons of vinegar, reduce/deglaze and pour over salmon.

Serve with steamed greens or salad with new potatoes.

Serves 2.