Dark Beer Chutney

This dark chutney is made with apple, dried apricots, dates and raisins, and, of course, beer. I use Twisted Ankle dark beer which I get from The Laboratory in Lincoln. It is great on a cheese board and with cold meats, serve with a good bread such as sourdough, toasted.

Moroccan Apricot Chutney

The fragrant touch of orange flower water will have you dreaming of the East. It can be served with any cheeses and is especially good with Eastern pastries such as spanakopita and is a natural accompaniment to chicken or lamb.
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Date & Preserved Lemon Chutney

This chutney is so addictive it won’t last long. Great with any vegetable dish, barbecued chicken or spicy roast lamb and couscous and is good in a cold meat sandwich. A spoonful or two is also excellent in a Moroccan tagine to give it depth of flavour, served as a condiment with any Middle Eastern dish and it goes perfectly with blue cheese. Its sweetness also goes well with tart Greek yogurt.

Chilli Lime & Ginger Sauce

This dressing is fresh, tangy and vibrant. Packed with a punch, this dressing is perfect as a dipping sauce for rice paper wraps or use to dress an Asian coleslaw. Saute chicken or pork mince till cooked through, add a handful of mint and coriander, toss with chilli, lime and ginger and serve in a crisp lettuce cup.

Pomegranate Molasses Dressing

This exotic dressing is from concentrated pomegranate juice. It is lovely in a green salad with a handful of fresh herbs and can be used as a sauce with braised spinach, spiced lamb, quail or fish. It can also be used as a dipping sauce with a plate of crisp crudité. To thin simply add a touch of water and whisk well to emulsify.

Preserved Lemon & Honey Vinaigrette

A perfect dressing for fresh salads, with it's subtle lemony notes refreshing your palette. Great to use on it's own as a dipping sauce and versatile enough to add that added secret ingredient to a simple chicken or fish dish.

FRESH PRODUCTS

The products below are made fresh, need refrigeration and have a short shelf life, therefore they are only available at our local weekly market in Lyttleton or contact us directly to purchase.

Kerala Curry Paste

This recipe comes from Kerala in south western India which is the only state where it is legal to buy beef. You can however add any meat of your choosing as well as use it as a base for a vegetarian curry. Serve with rice or flat bread such as roti.

Thai Green curry paste

Satay Spice Marinade

Satay is of Nonya and Singaporean origin. Use this marinade to spice up any seafood or meat dish. After marinading simply thread onto satay sticks before grilling or barbecuing.

Laksa Paste

To make Laksa (for 4 people)

Bring a tin of coconut cream to a gentle simmer. Add 4 heaped teaspoons of Laksa paste and cook on low for 5 minutes or till the oils rise to the surface. Add 500 ml stock ( chicken or fish) and simmer 10 minutes. Season with lime juice and fish sauce.

To serve

Put cooked noodles in 4 bowls. Add all or some of the following

-bean curd, snow peas, snow pea or mung bean sprouts, prawns, fish or shredded chicken.

Garnish with coriander, sliced chilli, lime wedges and fried shallots.

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Tasting Notes

MAKE THE PERFECT MEAL

Contact

KAKARIKIKITCHEN@YAHOO.CO.NZ / TEL: 0212085637

Please get in touch if you would like to book an event
or need any information

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