Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt

Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt

Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt 

  

SERVINGS

4

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

Ingredients 

Ingredients 

¼ cup Three Threes sweet mustard pickles 

1 cup Greek yoghurt 

1 garlic clove, finely grated 

pinch of salt  

2 Lebanese cucumbers, shaved into ribbons using a peeler 

3 Radishes, thinly sliced 

½ bunch coriander, leaves picked 

Juice of a lemon 

1 tablespoon olive oil, plus 1 tablespoon extra 

8 lamb loin chops 

1 tablespoon Garam Masala (or substitute curry powder)  
 

Salad-Ingredients

METHOD

Whisking

1. In a small bowl combine yoghurt, garlic and a pinch of salt. Fold through sweet mustard pickles then set aside. 

Salad-Assembly

2. Add cucumber ribbons, radish, coriander, lemon juice and one tablespoon olive oil in a medium bowl. Toss to combine. 

 

Blue-Cheese

3. Rub lamb chops with Garam Masala and a pinch of salt. Heat remaining one tablespoon oil in a large frying pan over medium-high heat and fry lamb for 1-2 minutes each side or until cooked to your liking. Remove and allow to rest. 

Whisking

4. To serve, divide mustard pickle yoghurt between plates. Top with lamb chops and cucumber salad. 

Blue-Cheese

5. To serve, divide white bean puree between plates and top with salmon, asparagus and salsa verde. 

More recipes

Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us
Open Hours

Monday to  Friday : 9am - 3:30pm

 

BBQ Chicken skewers with charred pickled onions

BBQ Chicken skewers with charred pickled onions

BBQ Chicken skewers

SERVINGS

4

PREP TIME

10 mins + 1 hr to marinate

COOK TIME

10 mins

INGREDIENTS

2 Chicken breasts cubed

½ cup 333 BBQ sauce + extra for brushing

1 jar 333 pickled onions halved

1 capsicum cubed

olive oil

salt and pepper

Skewar-Ingredients

METHOD

Marinate-Chicken

In a small bowl mix together chicken breast and BBQ sauce and season well with salt and pepper. Allow to marinate for at least 1 hour.

Nic-making-skewars

With a bamboo or metal skewer pierce a piece of chicken, followed by a piece of capsicum and then the pickled onion. Repeat this until you get to the end of the skewer.

Skewars-on-bbq1

Heat either a BBQ or a fry pan to high heat. If using a BBQ drizzle the skewers with some olive oil, if using a frypan drizzle the olive oil directly into the pan.

Cooking-skewars

Cook for 5 minutes on each side basting with extra BBQ sauce.

Chicken-Skewars-on-board

Serve on their own or enjoy with chips & salad.

Serving-Skewars2

Share with the family.

More recipes

Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us
Open Hours

Monday to  Friday : 9am - 3:30pm

 

Loaded Hummus

Loaded Hummus

Loaded Hummus

SERVINGS

4

PREP TIME

10 mins

COOK TIME

N/A

INGREDIENTS

400g hummus

1 jar 333 stuffed olives – drained

100g semi dried tomatoes –

50g Dukkah

100g feta

Handful chopped parsley

Juice of 1 lemon

1 red onion – finely chopped

drizzle olive oil

toasted lavosh or crackers to serve

Loaded-Hummus-Ingredients

METHOD

Spead-Hummus

To assemble spread hummus evenly over either a medium serving board or plate.

Add-Olives

Start by sprinkling with semi dried tomatoes, red onion and olives.

Drizzle-Oil

Next crumble the feta and drizzle with olive oil.

Drizzle-Lemon

Finish by squeezing over some lemon juice and sprinkle with dukkah and chopped parsley.

Hummus-with-crackers

Serve with crackers, fresh bread or toasted lavosh.

Nicole-with-hummus

Enjoy!

More recipes

Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us
Open Hours

Monday to  Friday : 9am - 3:30pm

 

Mightymite Roasted Potato Salad

Mightymite Roasted Potato Salad

Mightymite Potato Salad

SERVINGS

4 (as a side)

PREP TIME

20 mins

COOK TIME

N/A

INGREDIENTS

300g Baby Purple Potatoes cut in half 

tbls 333s Mightymite  

50g Parmesan  

tbl Olive oil 

2 tsp dried Rosemary

2 Spring Onion Stalks finely sliced  

100g Green beans cut into 2cm pieces 

1 can butter beans – drained and rinsed  

Juice and zest of 1 Lemon  

333s Gherkins roughly chopped 

100ml Sour cream  

100ml Greek yogurt  

2 tsp Dijon  

tbls Olive oil 

Salt and pepper 

METHOD

Preheat oven to 190 degrees C. Cut the small unpeeled potatoes into quarters.

Lightly boil potatoes until they just start to soften – roughly 10 minutes. Drain and allow to steam out for a few minutes in the saucepan.

While the potatoes are boiling mix together the Mightymite, rosemary and olive oil into a paste 

Pour the Mightymite mix over the potatoes and toss until evenly coated.

Scatter the potatoes over a lined baking tray and bake for 30 minutes until crispy. We like to crush the potatoes a little bit once they are on the baking tray so there are lots of crispy bits.

 

Once the potatoes are crispy sprinkle with parmesan cheese and bake for a further 5 minutes or until cheese is melted.

In the meantime make the dressing by mixing together sour cream, yogurt, gherkins, dijon, lemon juice and zest. 

Heat a non-stick pan on medium heat, add a drizzle of olive oil and lightly cook the butter beans and green beans for 3 minutes.

Once potatoes are out of the oven toss together the potatoes, beans, spring onion and dressing in a bowl. Season according to taste.

DEMONSTRATION

More recipes

Loaded Hummus

Loaded Hummus

Loaded HummusSERVINGS 4PREP TIME 10 minsCOOK TIME N/AINGREDIENTS 400g hummus 1 jar 333 stuffed olives - drained 100g semi dried tomatoes - 50g Dukkah 100g feta Handful chopped parsley Juice of 1 lemon 1 red onion – finely chopped drizzle olive oil toasted lavosh or...

read more
Crumbed Olives

Crumbed Olives

Crumbed Olives SERVINGS 3PREP TIME 15 minsCOOK TIME 5 minsINGREDIENTS1 Jar Three Threes Stuffed Olives  1 egg lightly beaten   1 Cup plain Flour   1 Cup Panko Crumbs  Oil for frying  Tzatziki for dipping  METHODToss the olives in flour until they are completely...

read more

Perfect Summer Platter

Perfect Summer Platter

Perfect Summer Platter

SERVINGS

10

PREP TIME

20 mins

COOK TIME

N/A

INGREDIENTS

1 jar Three Threes Sweet Mustard Pickles  

1 Jar Three Threes Olives  

1 Jar Three Threes Sweet Spiced Gherkins 

1 Jar Three Threes Australian Pickled Onions 

1 Punnet Cherry Tomatoes 

1 Capsicum cut into strips  

100g Dried figs  

Wafer crisps

French Baguette 

Aged cheddar  

Marinated feta  

100g Pecans  

200g Grapes  

Punnet Strawberries 

Apple

1 Orange cut into wedges

Dip of choice (beetroot dip pictured) 

METHOD

Place the large items first – cheese, dips, olives anything in a bowl – we want the board to be nice and balanced.

Fill in the gaps with smaller items such as nuts, pickled onions and figs – this creates a sense of abundance.

Be sure to pick a couple of different vessels (aka crackers) so there’s plenty of choice.

Remember we eat with our eyes so place the most colourful items like your fresh fruit and veggies last.

Stand back and watch your guests devour it!

 

DEMONSTRATION

More recipes

Loaded Hummus

Loaded Hummus

Loaded HummusSERVINGS 4PREP TIME 10 minsCOOK TIME N/AINGREDIENTS 400g hummus 1 jar 333 stuffed olives - drained 100g semi dried tomatoes - 50g Dukkah 100g feta Handful chopped parsley Juice of 1 lemon 1 red onion – finely chopped drizzle olive oil toasted lavosh or...

read more
Crumbed Olives

Crumbed Olives

Crumbed Olives SERVINGS 3PREP TIME 15 minsCOOK TIME 5 minsINGREDIENTS1 Jar Three Threes Stuffed Olives  1 egg lightly beaten   1 Cup plain Flour   1 Cup Panko Crumbs  Oil for frying  Tzatziki for dipping  METHODToss the olives in flour until they are completely...

read more

Beetroot & Citrus Salad

Beetroot & Citrus Salad

Beetroot & Citrus salad

SERVINGS

3 (as a side)

PREP TIME

20 mins

COOK TIME

N/A

INGREDIENTS

1 Jar 333s Whole Baby Beets cut in halves 

1 Orange peeled & thinly sliced

1 Grapefruit peeled & thinly sliced 

Fennel bulb finely shaved 

100g Pecans lightly toasted 

1 Red Onion finely sliced

Dressing 

tbls white wine vinegar  

tbl honey 

1 tsp Dijon  

salt and pepper 

 

METHOD

Combine all salad ingredients in a large salad bowl.

Whisk together the dressing ingredients in a small bowl. 

When ready to serve pour over the dressing, toss lightly and sprinkle toasted pecans on top. This is perfect served with grilled fish or chicken. 

 

DEMONSTRATION

More recipes

Loaded Hummus

Loaded Hummus

Loaded HummusSERVINGS 4PREP TIME 10 minsCOOK TIME N/AINGREDIENTS 400g hummus 1 jar 333 stuffed olives - drained 100g semi dried tomatoes - 50g Dukkah 100g feta Handful chopped parsley Juice of 1 lemon 1 red onion – finely chopped drizzle olive oil toasted lavosh or...

read more
Crumbed Olives

Crumbed Olives

Crumbed Olives SERVINGS 3PREP TIME 15 minsCOOK TIME 5 minsINGREDIENTS1 Jar Three Threes Stuffed Olives  1 egg lightly beaten   1 Cup plain Flour   1 Cup Panko Crumbs  Oil for frying  Tzatziki for dipping  METHODToss the olives in flour until they are completely...

read more