Warm Chicken Salad

 2 skinless chicken breast fillets
12 baby spinach leaves
3 tbsp (45g) olive oil
3 tbsp (30g) pine nuts
2 tbsp (30g) Sids Raspberry Vinegar
1 cup (55g) small lettuce leaves, torn
freshly ground black pepper

Cut the chicken into fine strips. Wash & dry spinach leaves, discarding any hard stalks. Using 2 tbsp (30g) of olive oil, stir-fry chicken for several minutes. Add spinach & cook for another minute or until barely wilted. Add pine nuts & cook for 1 more minute. Spoon onto serving plates. Pour vinegar into the pan with the remaining oil. Season with pepper & stir till mixed. Toss with lettuce & pour over the mixture on the plates then serve.

Red Wine Marinade

1 cup red wine
2 tbsp Sids Raspberry Vinegar
1 tbsp chopped fresh rosemary
4 sage leaves
Combine the ingredients and pour over beef
or lamb and marinate 4-6 hours.


Barbecue Ribs Sauce

1 cup ketchup
1 tablespoon Sids Hot Sauce
1 cup water
1/4 cup Sids Raspberry Vinegar
1 tablespoon brown sugar
1 teaspoon celery seed

Combine all ingredients in saucepan. Bring to a boil,
reduce heat and let simmer 30 minutes.
This makes enough sauce to baste 2kg of baby back ribs.

Pan-Seared Salmon With Sids Raspberry Mint Vinegar

2 tbsp fresh grapefruit juice

2 tbsp Sids Raspberry Mint Vinegar

1 medium shallot, minced

Salt & Pepper to taste

Combine all the ingredients and mix well. Season to taste with salt & pepper the set aside to cook the fish.

2 Salmon fillets without skin

Fresh asparagus

1 tbsp butter

Salt & ground pepper to taste

Pat dry the fillets with a paper towel then season both sides with salt & pepper. Cook the asparagus and fish quickly both sides then serve. Drizzle the above mixture over the fish and serve with asparagus.

SALMON CHEESE SPREAD

200g can of Salmon

225g packet of Cream Cheese

20g Spring Onion finely chopped

2 drops of Sids Hickory Smoke

Drain salmon but reserve 10g liquid and add cream cheese, spring onion and Sids Hickory Smoke. Blend well. Form into a log and garnish with chopped parsley and lemon slices.

MICROWAVE EASY BARBECUED CHICKEN

1.5kg chicken sliced

150g Sids Smokey Garlic Sauce

5 drops Sids Hickory Smoke

5g instant minced onion (optional)

Arrange chicken in a utility dish with larger pieces in the corners with skin side down & small pieces in the centre. Mix ingredients and pour over the chicken. Cover loosely with heavy-duty plastic wrap and cook on full power for 20 to 25 minutes or until cooked & tender. (liquid squeezed out should be clear to yellow) Turn over after 10 minutes.

HICKORY SEASONED TURKEY BURGERS

500g minced turkey or chicken

1 medium chopped onion

4 drops Sids Hickory Smoke

6g ground black pepper

Egg & flour to bind

Mix all together to make patties

HICKORY SMOKED BBQ RIBS

2kg pork ribs

1 bottle Sids Hickory Smoke

1.5 litres water

Sids Smokey Garlic Sauce

Combine Sids Hickory Smoke and water in a large pot then bring to boil. Add the ribs then reduce heat and simmer 1.5 to 2 hours. Remove ribs from liquid and let cool. (may be refrigerated or frozen for future use) Dip or brush ribs with Sids Smokey Garlic Sauce. Cook at 200^oC for 15-20 minutes. For crispy ribs, broil additional 3-5 minutes. SERVES 4.

GLAZED SPARE RIBS

1.5kg small pork spare ribs

1 medium onion, chopped

1 clove garlic, minced

15g butter

200g Sids Low Sugar Plum Sauce

3g salt

5 drops Sids Hickory Smoke

Dash of Kaitaia Fire or Tabasco

In a microwaveable bowl, combine onion, garlic & butter. Microwave on high until tender. (about 2 minutes) Stir in sauces, salt & smoke. Microwave on high till hot & bubbly, stirring 2 or 3 times. Cut ribs into 1 rib pieces. Arrange in microwaveable dish or 2 litre casserole and cover. Microwave ribs on high for 15 minutes, rearranging once. Brush with sauce and cook on medium-high 20 to 25 minutes or until ribs are fork tender. Preheat broiler. Arrange ribs on foil-lined broiler pan. Broil 3 minutes, turning once. Brush ribs with remaining sauce and broil until glazed with sauce. Serves 4.

SMOKEY RIBS BBQ BASTING SAUCE

70g Olive oil

70g flat beer

25g lemon juice

4 drops Sids Hickory Smoke

45g Sids Hot Worcester Sauce

30g Sids Plum Sauce

15g brown sugar

2g onion powder

15g chopped garlic

15g chopped shallots

Combine all ingredients and baste.

CHILLI BEANS

500g mince

4 cans lima beans

1 can Mexican style tomatoes

1 large chopped onion

100g Sids Smokey Garlic Sauce

100g Sids Low Sugar Plum Sauce

400g water

1 medium bell pepper, chopped.

Brown meat & drain. Add all ingredients and cook on low heat
for 1 hour.

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