Grilled Chicken with Rosemary Thyme Mustard Sauce and Amorizia
6-6oz (approx 1350 g) chicken breast, skinless and deboned
6 tbsp (75 mL) Amorizia Horseradish Spread
¼ cup (50mL) Rosemary Thyme Mustard Sauce
2 tbsp (25 mL) Hot mustard - Optional
2 tbsp (25 mL) olive oil
salt and freshly ground pepper to taste
For the marinade, heat Amorizia Horseradish Spread in a small saucepan over low heat, until liquid. Add the remaining ingredients and whisk to combine. Place the chicken in a Pyrex dish and pour marinade over the chicken. Toss to coat well. Cover and refrigerate for at least 4 hours or over night for a richer flavour.
Preheat an outdoor grill, broiler or grill pan. Remove chicken from marinade, season with salt and pepper. Cook chicken over medium heat for 5-7 minutes. Turn and cook on the other side or until firm to touch, 3-5 more minutes. Be careful not to burn the chicken.
(Due to the sugar content of the Amorizia Horseradish, the chicken will brown quickly.)
Serves 6
Green Beans with Rosemary Thyme Mustard Sauce and Toasted Breadcrumbs
1 lb (450 g) green beans, topped and tailed
2-3 tbsp (25–40 mL) butter
1-2 tbsp (15-25 mL) Rosemary Thyme Mustard Sauce
4 tbsp (50 mL) breadcrumbs, toasted until crisp and golden
2 tbsp (25 mL) Parmesan cheese
salt and pepper to taste
In a pot of boiling water, cook green beans until tender but still crisp. Cool under water and allow to drain well.
In large skillet on medium high heat, melt butter and cook until browned. Add the cooked green beans and sauté stirring or tossing occasionally until lightly browned. Add Rosemary Thyme Mustard Sauce and make sure green beans are coated well. Season with salt and pepper. Add toasted breadcrumbs and Parmesan cheese. Toss several times and serve.
Serves 6.
Rosemary Thyme Savory Cream Sauce
1 tsp (5 mL) butter
2 tbsp (25 mL) shallots, finely chopped
3/4 cup (175 mL) dry white wine
2 tbsp (25 mL) Rosemary Thyme Mustard Sauce
1 1/2 tbsp (20 mL) Amorizia Horseradish Spread
1/2 cup (125 mL) whipping cream
In a small sized skillet, over medium high heat, melt butter and cook shallots until softened. Add white wine and cook until reduced by ½, add Rosemary Thyme Mustard Sauce and Amorizia Horseradish Spread, stir until well incorporated. Add whipping cream and cook until sauce is thickened. The sauce should coat back of spoon.
Serve with roasted meats and/or grilled mushrooms, equally good to serve cold on cold meats.
Yields 8 oz.
Herb Roasted Rack Of Lamb with Rosemary Thyme Mustard Sauce andAmorizia Horseradish Sauce
2 racks of lam, each about 2 lbs or 1 kg.
1/3 cup (75 mL) Amorizia Horseradish
1 tbsp (15 mL) Rosemary Thyme Mustard Sauce
2/3 cup (175 mL) dried breadcrumbs
2 cloves garlic, finely chopped
salt and pepper to taste
Preheat oven to 400 F.
In microwave or in a pan over medium heat, melt the Amorizia Horseradish Spread until liquid. Mix with Rosemary Thyme Mustard Sauce. Set aside.
In a separate bowl, mix together breadcrumbs, garlic and salt and pepper. Brush lamb with Amorizia/Rosemary Thyme Mustard Sauce mixture, coat surface with crumb mixture. Arrange lamb in shallow roasting pan. Roast in preheated oven for 15 minutes or until meat is slightly pink in the center. Slice cutlets apart and serve with roasted potatoes and additional Amorizia HorseradishSpread.
Serves 6.
Pimento Rosemary Thyme Lamb Chops
12 lamb, 1 inch (2.5 cm) thick, trim of fat from the end of lamb bone
¾ cup (175 mL) Rosemary Thyme Mustard Sauce
salt and pepper to taste
Sauce
2 tbsp. (25 mL) olive oil
4 cloves garlic, roasted and peeled
1 whole red pepper, roasted, peeled and finely chopped
2 tbsp (25 mL) shallots, finely chopped
½ cup (125 mL) dry white wine
¼ cup (50 mL) diced tomato sauce
In a Pyrex dish, lay flat the lamb chops and pour over the Rosemary Thyme Mustard Sauce and coat both sides of lamb with marinade. Let stand room temperature for 1 hour or refrigerated for 3-4 hours.
About 15 minutes before serving, place 1 tbsp. (15 mL) olive oil in a large frying pan over high heat. Add half the chops and brown for 2 minutes per side for rare, or 3 minutes per side for medium rare. Remove to a platter and cover to keep warm. Repeat with remaining chops. Drain all but 1 tbsp fat from pan. Reduce heat to medium, add shallots and stir for 1 minute. Add wine and boil gently, stirring with a wooden spoon to release any browned bits from bottom of pan. Continue to cook until wine is reduced. Add diced tomato, garlic, and peppers. Simmer uncovered, for 2 minutes to develop flavours. Return lamb chops to pan and cook, covered for 2 more minutes. Serve immediately.
Serves 4.
Warm Roasted Potatoes Salad with Garlic and Rosemary Thyme Mustard Sauce
1 ½ lb (575 g) small new potatoes, washed
3 tbsp. (40 mL) Summer Kitchen Rosemary Thyme Mustard Sauce
6 cloves garlic, minced
2 tsp. (10mL) Sea salt
2 tsp. (10 mL) Coarsely ground black pepper
½ cup (125 mL) mayonnaise
2 tbsp. (25 mL) parsley
1 lemon, juiced
oil or cooking spray to grease dish
Preheat oven to 425F. In a large, toss together potatoes, Rosemary Thyme Mustard Sauce, 2 cloves garlic, salt and pepper. Spread potatoes in a single layer on a
well-greased baking sheet and bake for 25 minutes. Shake or turn potatoes over and continue to cook until browned, about 15 minutes. Once potatoes are cooked, allow to cool slightly.
In the meantime, mix together mayonnaise, parsley, remaining garlic, and lemon juice until well blended. Set aside. This can be made up to 2 days ahead of time and refrigerated until needed.
Remove potatoes with a spatula to avoid them from breaking and put them in a large bowl and toss with mayonnaise dressing. Serve warm.
Serves 8.
Rosemary Thyme Mustard Baked Chicken
3 lb. (1.5 kg) chicken, cut into 6 serving size pieces
¼ cup (50 mL) Rosemary Thyme Mustard Sauce
1 tbsp (15 mL) Lemon juice
salt to taste
Preheat oven to 375 F.
In a small bowl, mix lemon juice and Rosemary Thyme Mustard Sauce. Set Aside
In a large bowl, pour over Rosemary Thyme Mustard Sauce mixture over chicken turning pieces to ensure they are evenly coated. Cover and refrigerate overnight, turning occasionally.
Remove chicken from marinade and place skin-side up in a single layer in a buttered shallow baking pan. Bake uncovered, for 35-40 minutes.
Serves 4-6.