Below are some recipes, created by us and submited by people who have tried and enjoyed our Sauces & Relishes. If you have any ideas for recipes of your own, please send them to us via the Contact page, and we will try to include them on the web site. You can use the links below to jump to your favourite recipe or simply scroll down the page.
1lb (500g) Pork Tenderloin
1lb (500g) Shallots (peeled and halved)
1 tsp Sesame Oil
1 bottle “CareGrow” Tropical Storm Sauce
Chop pork into 1 inch (2.5cm) squares and place in a bowl with Sesame Oil and half a bottle of the sauce. Mix well and leave to marinate for at lease 4 hours (overnight is better).
Thread pork and shallots onto pre-soaked bamboo skewers, wrap in foil and place on BBQ or under hot grill for 10 minutes, turning occasionally.
Remove from foil and continue to cook for a further 10 minutes, basting with liquid from the bowl.
Serve with the rest of the sauce on the side for dipping.
As a variation, use cubed Chicken and Pineapple.
2 Chicken Breast Supremes
1 Large Onion (sliced)
4 oz (125g) Mushrooms (sliced)
1 bottle “CareGrow” Mango Meltdown Sauce
2tsp Rapeseed Oil (or any other vegetable oil)
2 fl oz (56cc) Water
Score chicken and place in a bowl. Cover with the sauce, mix well and leave to marinate for at least 4 hours (overnight is better). Place oil and onions in a pan and fry gently until the onions are translucent. Remove chicken from bowl and lightly brown in pan with the onions.
Transfer chicken and onions into an ovenproof bowl, add sauce, water and the mushrooms. Place in oven at 200c for 45 minutes (with lid on), stirring occasionally. Remove lid and cook for a further 15 minutes.
Serve with rice and a crisp green salad.
1 Tin Baby Clams
4 Shallots (finely chopped)
1 bottle “CareGrow” Tomato Inferno Sauce
Chopped Parsley
Chopped Coriander
1 tsp Rapeseed Oil (or any vegetable oil)
Black Pepper
Pasta of your choice
Lightly fry shallots until tender, then add the Tomato Inferno sauce and simmer gently for 5 minutes. Add the clams and black pepper, and continue to cook for 5 minutes.
While sauce is cooking prepare your pasta.
Just before serving add the chopped parsley and coriander. Mix into the pasta and serve with crusty bread.
Variation: Any seafood may be used, (prawns, squid), but clams are particularly good.
1lb (500g) Lean minced Beef
1 Large Onion (chopped)
2 tsp Rapeseed Oil
1 Tsp Bovril
1 bottle “CareGrow” Tomato Inferno sauce
½ bottle “CareGrow” Red Devil sauce
1 Tin Kidney Beans
4 oz (125g) Mushrooms (chopped)
Black Pepper
Lightly fry onions until translucent. Add minced beef and brown in the pan. Add both sauces and stir in the Bovril. Cook for approximately 30 minutes, stirring occasionally. Add kidney beans, black pepper and mushrooms, and cook for a further 15 minutes.
Serve with boiled rice and garlic bread.
This can be made several hours before it is required and reheated prior to serving.½ bottle dry white wine
8 fl oz water
2lb mixed white fish fillets (Red Mullet, Monkfish, John Dory, Cod, Haddock)
½ pint shell-on prawns
2 large onions (chopped)
1 Onion (quartered)
4 large potatoes (diced)
2 Bay leaves
12 black peppercorns
Sprig of thyme
1 bottle “CareGrow” Golden Glow sauce
Single cream
Butter
Place water in a pan and add bay, pepper, thyme, quartered onions, prawn heads and shells, and slowly bring to a boil. Simmer for 20 minutes. Remove pan from heat. Strain and keep the liquor.
Gently fry the chopped onion and potato in butter until onions are soft. Add this mix to the liquor and white wine, and return to a slow boil. After 15 minutes add the Golden Glow sauce, and continue to cook for a further 15 minutes. Add the fish and prawns, and simmer for 15 minutes.
Stir in single cream just before serving.
Serve with hot, crusty bread.
NB: If you have to fillet the fish yourself, use the bones and heads in the initial stock.
Spicy Pepper & Vegetable Soup :
2 Onions
2 Carrots
2 Celery sticks
2oz Butter
Broccoli
Cauliflower
Leek
1 pint Chicken Stock
1 bottle “CareGrow” Green Goddess sauce
Black Pepper
Crème Fraiche
Chop onions, carrots and celery and fry gently in a pan with the butter, until softened. Add chicken stock and black pepper. Chop broccoli, cauliflower and leek and add to pan. Bring to the boil and simmer for 20 minutes. Remove one third of mixture and blitz in a blender. Return to pan along with the Green Goddess sauce. Simmer for a further 10 minutes.
Stir in a little crème fraiche just before serving.
1lb Chicken (cut into strips)
Pak Choy
Spring Onion
Mushrooms
Bean Sprouts
Bamboo Shoots
Carrots (cut into fine strips)
Toasted Sesame Oil
½ bottle “CareGrow” Peppered Pineapple Sauce
Place oil and chicken in a pan and fry until golden brown. Add the rest of the vegetables, chopped where necessary, and fry for 2 minutes. Pour in the Peppered Pineapple sauce and cook for a further 3 minutes.
Serve immediately.
2 Lamb Chump Chops
1 Large Onion
½ bottle “CareGrow” Citrus Sour Sizzler sauce
2 fl oz Red Wine
1 fl oz Water
1 Orange (sliced)
Pour sauce over chops and leave to marinate for at least 4 hours. Slice onion and orange and place in bottom of an ovenproof dish. Lay chops on top and pour over the marinade and water.
Cook at 190c for 40 minutes, turning the chops occasionally.
Remove chops from dish and keep warm. Remove orange slices. Pour sauce and onion mixture into a pan, add the red wine, and reduce sauce by one third.
Serve with mashed potatoes and green beans, with sauce poured over the chops.
2 Duck Breasts (scored on skin)
2 Onions (sliced)
6 Plums (halved and stoned)
1 bottle “CareGrow” Chilli Plum Dipper sauce
1 Tsp Rapeseed Oil
Place oil in a pan and add duck, skin side down. Fry until skin is golden brown. Turn meat over and fry for approximately 10 minutes (depending on how you like your Duck). Remove meat from pan and keep warm.
Add onions to pan juices and fry until soft. Add plums and sauce and continue to cook on a medium heat until the sauce has reduced by one third.
Pour over duck breasts and serve with mashed potatoes, green beans and broccoli.
6 Lamb Kidneys (cored and veined)
2 Shallots (finely chopped)
1 tsp Rapeseed Oil
3 Tsp “CareGrow” Devil’s Heatwave sauce (or more if you’re daring)
Fry the shallots in a pan until soft, then add the kidneys and sauce. Cook for approximately 5 minutes.
Serve on hot, buttered toast, for a lively breakfast.
Makes: 850ml of mixture for processing in a standard capacity ice-cream maker.
Ingredients:
½ to 1 bottle CareGrow Peppered Pineapple sauce (amount depends on how peppery you want your ice-cream
1 x 400g can ready made custard (I used Ambrosia low fat custard)
Pineapple juice to mix
Sweetener if wished
Directions with ice-cream maker:
Shake the sauce bottle well then mix the sauce and custard in a 1 litre measuring jug
Top up to 850 ml mark with juice
Stir well to mix
Taste and add the sweetener of your choice if wished (remembering that it will taste less sweet when frozen)
Process in your ice-cream maker
Directions without Ice-cream maker:
If you don’t have an ice-cream maker, the mixture can be poured into a shallow plastic carton and frozen, but it should be taken out and given a good whisk every hour or so to incorporate air into the mixture.
Submitted by Linda – Walthamstow Market
Ingredients:
1 Large Onion; 1 Bottle of CareGrow "Sweet 'n' Hot Chilli Sauce"; Knob of Butter; 1 Tsp Oil; A good shot of Jim Beam.
Directions:
Chop onion and soften in a pan with the butter and oil. Add a whole bottle of your CareGrow Sweet 'n' Hot Chilli Sauce and a splash of Jim Beam and simmer for 3 hours on a very low heat. Result is a sweet spicy almost candied onion relish/jam type thing that went on top of our steak and eaten with much licking of lips.
Submitted by Fiona – Walthamstow Market
Tropical Chicken Stir-Fry - Serves Four:
Use 2-4 chicken breast portions depending on size – cut in strips. Or this would also work well with strips of Quorn. Sauté chicken in oil in a large pan for about 4 or 5 minutes, until browned, then remove to a plate. Now put into the pan 1-2 chopped cloves garlic, half to 1 inch root ginger, peeled and chopped, and a finely sliced onion or about 4 sliced spring onions, and fry for about half a minute to flavour the oil. Now add a selection of diced vegetables, such as strips of carrot, diced mushrooms, celery, and peppers, at least 350g of vegetables, but you could use more, together with a ripe mango, which has been stoned peeled and cut in dice or strips. Cook for about a minute until the vegetables are beginning to soften, then add the chicken together with 1 – 3 tablespoons of light soy sauce and 1-2 tablespoons CareGrow Tropical Storm sauce. Stir to combine then put a lid on the pan and turn down the heat to medium, and cook a few more minutes checking every minute or so until the vegetables and chicken are done. You could vary this by using diced pineapple instead of mango.
Submitted by Linda – Walthamstow Market
Chilli Plum and Pomegranate Ice Cream:
This was made in the same way as the peppered pineapple ice cream, only I used about 2/3 of a bottle of CareGrow Chilli Plum sauce, instead of the peppered pineapple sauce, and pomegranate juice instead of the pineapple juice.
Submitted by Linda – Walthamstow Market
